/283 159 Bromatologie Et Nutrition Preparation (Prien Chanra, Msc + Dr. Chea Mary, PhD) 1 / 283 1) Lethal dose of Arsenic in food? a. 0.2mg/L b. 10ug/L c. 120mg d. 0.01mg/L 2 / 283 2) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆααααααααΆαααΌαα αααα»αααΆαααΆαααααα Nutritional status? a. αα·αααααααααααααα·ααααΊααααΊ b. αα·ααααααααΈααααααααααα c. αα·ααααααααα αΆααααααΆα d. αα·αααααααααα’αΆα αΆααααα αΆααααα 3 / 283 3) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαααα·ααααααααα’αΌαα ααα’α? a. Epidemic data b. General data c. Clinical data d. Food data 4 / 283 4) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-1, -2,-3). For example, if a plotted point of Weight for length/height is far from the median to +3. What will you interpret the child health? a. Overweight b. Severely Wasted c. Obese d. Risk of overweight 5 / 283 5) Nutritional status is determined by? a. . heredity b. . employment c. . diet d. . personality 6 / 283 6) α αΌαααααΎαααΎαα αααΎααααα½ααααααΆααααααΉα Food rich in protein ααΎ Elimination? a. αααααΎα glomerular filtration αα·ααααα ααα αααα½α ααΆαααααα b. ααααα reabsorption of fat-soluble drugs in weak acid c. αααααΎαααααα·αααααΆαα±ααααααααααΆα d. ααααα Risk of renal lithiasis 7 / 283 7) Research suggests that North Americans should consume more omega-3 fatty acids. In order to do this , you would consume more? a. safflower oil b. salmon c. beef d. corn oil 8 / 283 8) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααααααΉαααααααΆαααα¬αα? YesααΎαααααααααΆαααααα’αΆα ααΆααα·ααΈααααα α¬αααααααααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααααΆααααΆααααααΆαα ααΎα’αΆα ααΆααααααααααααααΉαααααααΆ α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆαααααα·ααααααΆcritical control point b. αα·αααΉα c. ααααΆααααΆααααααΆ critical control point d. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point 9 / 283 9) Digestion begins in the? a. . mouth b. . stomach c. . small intestine d. . liver 10 / 283 10) ααααΆαα α’ααααΆα αααααααΆαααααα»ααααΆαKcal? a. α¨Kcal b. α‘α¨Kcal c. α€Kcal d. α©Kcal 11 / 283 11) What does the pancreas secrete when blood glucose rises? When blood glucose falls? a. . glycogen; epinephrine b. . insulin; glycogen c. . insulin; glucagon d. . glucagon; insulin 12 / 283 12) α ααα»α’αααΈααααΌααααΆαNSAIDs ααααααΆαα’αΆα αΆα? α αΌαααααΎαααΎαα αααΎααααα½αααα a. αααααααΆααααα ααα αα b. αααααααΆααααΆαααααΆααααααααααα c. αααααΎαααααα·αααααΆαααααα±αα d. αααααΎαααΆαααααΌαα αΌαααααα±αα 13 / 283 13) Alcohol is not a nutrient because? a. . it is organic. b. . it does not contribute to the bodyβs growth or repair. c. . the body derives no energy from it. d. . it is converted to body fat. 14 / 283 14) HDL (high-density lipoprotein) ? a. . is sometimes called good cholesterol b. . carries lipids to the cells c. . is the same as lipase d. . levels should be less than 40 mg/dl of human blood 15 / 283 15) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Arthemeter? a. αααΆαααααααα ααΈα’αΆα αΆα b. αααΆααααα’αΆα αΆα c. αααΆααααααΆααααΆα d. αααΆαα‘α»ααααα’αΆα αΆα 16 / 283 16) Daily energy expenditure ααααΌαααΆαααααΎααααΆαααα ααΎα’αααΈαααα α αΌαααααΎαααΎαα αααΎααααα½αααα? a. Thermoregulation b. Basic metabolic c. Exercise d. αααααα αααΎα 17 / 283 17) Maltose consists of? a. . lactose and glucose b. . glucose and galactose c. . galactose and fructose d. . Two glucose units 18 / 283 18) A triglyceride consists of? a. . three fatty acids attached to a glucose. b. . three glycerols attached to a lipid. c. . three fatty acids attached to a glycerol. d. . three phospholipids attached to a cholesterol. 19 / 283 19) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαααα·αααααααααα’αΆα αΆααααα»αααΆαααΆαααααα Nutritional status? a. αα·ααααααααΈααααααααααα b. αα·αααααααααααααα·ααααΊ c. αα·ααααααααα α’αΆαα» ααααα d. αα·αααααααααα’αΆα αΆα 20 / 283 20) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα critical control point of method HACCP? a. αααα·ααααα»α Step 8 b. αααα·ααααα»α Step 11 c. αααα·ααααα»α Step 10 d. αααα·ααααα»α Step 5 21 / 283 21) Complex carbohydrate are called? a. . complex sugars b. . monosaccharide c. . polysaccharide d. . natural sugars 22 / 283 22) eggs is high Nutritional density and variable energy density? a. True b. False 23 / 283 23) αααααΆα α ααΆαα’αΆαα»α‘α α‘ ααααΆα ααΎααααΈααΆαααααααααΆαααααααααΆαααααααΎααΌαααααα (1.35 x half-wingspan )+ 60.1? ααΎ half-wingspan ααΆααααααα α¦α₯αα ααΎααΆααα’αΆα ααΆααααααααα»ααααΆα? a. α‘α€α§αα b. α‘α’α¨αα c. α‘α£α₯αα d. α‘α’α₯αα 24 / 283 24) Sugar is high Nutritional density and low energy density? a. True b. False 25 / 283 25) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαα±αα Gastro-resistance? a. αααΆααααααα·αααα’αΆα αΆαααααΌαααααΆαα b. αααΆααααααα‘α»ααααα’αΆα αΆα c. αααΆααααααα·ααΆαα’αΆα αΆααα½α d. αααΆαααα Gastric empty 26 / 283 26) ααα»αααααΆααααΆαα’αΆαα»α€α₯ααααΆα αα·αααΆα Bicipital skin fold 25mm, Triceps skin fold 35mm, Subscapular skin fold 30mm, Suprailiac skin fold 45mm? α αΌαααααΎαααΎαα αααΎααα½αααΆααααααα a. Lean b. Overweight c. Moderate overweight d. Acceptable 27 / 283 27) Sugar is limit strictly recommendation for good health? a. True b. False 28 / 283 28) The enzyme in the mouth that begins the digestion of starch is? a. . salivary ptyalin b. . salivary amylase c. . sucrase d. . lipase 29 / 283 29) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊααΆααααααααΆαααααΌαα αΌαααααα±αααα αααα»αααΆα? a. Pharmacokinetic interaction b. Physical chemical interaction c. αα·αααΆαα αααΎα d. Pharmacological interaction 30 / 283 30) Excess intake of C, L: stored in the form of glycogen and lipids cause malnutrition? a. False b. True 31 / 283 31) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα quinolone (Ciprofloxacin)? a. αααΆααααα’αΆα αΆα b. αααΆααααααΆααααΆα c. αααΆαααα αααα ααΈααααααΆαα’αΆα αΆα d. αααΆαα‘α»ααααα’αΆα αΆα 32 / 283 32) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα»ααααααΆαα Ingredients? a. ααΆααΆαααΆαα»ααααααααααααα»αα’αΆα αΆα α αΎαααΆα Nutritional value b. ααα ααααααααααααα»αα’αΆα αΆα ααΆingredients αααααα½αααΆαααΈααααααΆαα· c. ααααα·ααααααΆ Ingredients αα ααααΆααΆ Macronutrients d. αααααα αααΎαααΆαααΎααααΉαααααΌα 33 / 283 33) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα»αααΆααααααΉαααΆααα·ααααΆ Nutrition? a. ααΆααΆααα·ααααΆααΈααΆααααααα’αΆα αΆα ααΆαα ααα αΆα ααΆαααααΎααααΆαα αααααΆαααα»ααΆα b. ααΆααΆααα·ααααΆααΈα ααααΆαααα’αΆα αΆααααααΆααααααααα»αααΈααααΆα c. Nutrition ααΆααΆααα·ααααΆααΈααΆαααααΎαααΎαα’αΆα αΆααααααααΉαααααΌααααααΆααααΆαααΆαααααΆα d. ααΆααΆααα·ααααΆααΈααααΆααααααα’αΆα αΆα αα·αααΆααΈααΆαααααααααα»ααααααααΆαααααΊ 34 / 283 34) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαααΆααααΆαααα αα·αααααΆαααααα? a. αααααΎαααΆαααααΎααααΆααααααΆαα b. αααααΎαααΆααααααααΆααα c. ααααα²αααααααα’αΆα αΆααΌααααααα d. αααααΎαααΆαααααΎααααΆααααα 35 / 283 35) Digoxin ααααααΆαααΆαα½αα’αΆα αΆαααααααααα‘αΌα ? α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. αααααααΆαααααΌαα αΌα b. αααααΎαααΆααααα ααα αα c. αα»αααΆαα₯αααα·αα d. αααααΎαααΆαααααΌαα αΌα 36 / 283 36) Invisible fats can be found in? a. . egg white and skim milk b. . orange and tomato juice c. . lettuce and tomatoes d. . cake and cookies 37 / 283 37) ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½αααΆααααααΉα Codex Alimentarius? a. Codex Alimentarius αα½αααααααΆαααΆααααα½αααααααααααα½αααΆαααα·ααααααααααα½αα αααα αααα αααααα b. Codex Alimentarius αααααΎαα‘αΎααααα»αααααΆαα‘α©α α£ c. Codex Alimentarius ααααα»ααα Standard αααααΆααα’αΆα αΆα ααΆαααα·αα’αΆα αΆα αα·ααα»ααααα·ααΆαα’αΆα αΆα d. Codex Alimentarius ααΆαααα»αααΆαααΆααα·ααααΆααΈααΆαααα·αααΉααααααααααα»ααααα·ααΆα 38 / 283 38) Number of different food groups actually ingested? a. Principle of dietary diversity b. Intra-group diversity c. Principle of balanced diet d. Intergroup Diversity 39 / 283 39) Diazepam αααΆαααααααααααααΉαααααΆ ? α αΌαααααΎαααΎαα αααΎααααα½αααα? a. ααααααααααααΆαα±αα b. αα»αααΆαα₯ααααα c. αααααΎαα₯αααααα±αα d. αααααααΆαααααΌαα±αα 40 / 283 40) ααααααΈααααΆααααΆα BMI α‘α€ α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. α’αΆα Anemia b. α’αΆα ααΆαααΎαααΆαα·ααΉα c. α’αΆα ααΆααααααΊααΉααααααα’αα d. α’αΆα ααΆααααααΊααΎαααΆα 41 / 283 41) Fruits and vegetables are rich sources of? a. . proteins b. . vitamins c. . carbohydrate d. . fats 42 / 283 42) Transport vehicles for lipids are called? a. . blood vessels. b. . micelles. c. . monoglycerides. d. . lipoproteins. 43 / 283 43) Nutrients used primarily to provide energy to the body are? a. . vitamins, minerals, and carbohydrates b. . proteins, vitamins, and fat c. . carbohydrates, proteins, and fats d. . vitamins, water, and minerals 44 / 283 44) ααΆααΆααα·ααααΆααΈααΆααα·αααααααααααααααα’αΆα αΆαααααααα»αααααΈαααααα»ααΆαααΆα αααααααααα αα α»ααααααααΎα’αααΈααΆTOXIC COLLECTIVE FOOD INFECTION? α αΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. ααΆααΆααααααΌαααααααΆααααα’αΆα ααααΎα’ααααΆαααΆααα»αα’αΆα αΆαααΌα ααΆ ααΆααααααΈ ααΈαα»α… b. ααΆααΆααα»αα’αΆα αΆααααααΆααααΈαααΆαα’αΆα αΆαα αααΎααα»ααααα»ααααααΆαα½αααααΆ c. ααΆααΆαα αααααααααααΈααα»αααααααΆαααα ααα»αααααααΆαααααααΆααααα’αΆα αΆααα½ααααα»α d. ααΆααΆααα»αα’αΆα αΆαααααααα»ααααα½ααααα»ααααααΆααααΈαααΆαα’αΆα αΆαααΌα αααααΆ 45 / 283 45) The simple sugar to which all forms of carbohydrates are ultimately converted is? a. . galactose b. . sucrose c. . maltose d. . glucose 46 / 283 46) Chylomicrons are produced in the? a. . pancreas. b. . gallbladder. c. . small intestine. d. . liver. 47 / 283 47) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααα»αααα Purchase raw material ααΎαααααΌαDesign work and responsibility? a. ααααΌααααα αααααααααΆαααααααααα½ What to control, what to do if conform, and who does what b. ααααΌααααα αααααααααΆαααααααααα½ Where to control, what to do if not conform, and who does what c. ααααΌααααα αααααααααΆαααααααααα½ What to control, what to do if not conform, and who does what d. ααααΌααααα αααααααααΆαααααααααα½ When to control, what to do if not conform, and who does what 48 / 283 48) Fructose occurs in all of the following except? a. . table sugar b. fruit c. . milk d. . honey 49 / 283 49) Variety index “Number of different foods actually ingested”/ to a list of foods constituting βfood repertoryβ reference food over a period of time the relative contribution of Saturated fatty acids and simple carbohydrates to total energy intake? a. Principe of Food Rhythms b. Principle of moderation c. Intra-group diversity d. Intergroup Diversity 50 / 283 50) α’αααΈααΆ Nutriment essential? α αΌαααααΎαααΎαα αααΎααααα½αααα? a. ααΆNutrients αααα’αΆα ααα·αααααααα·ααΆααααα»ααααα½αααΆα b. ααΆNutrients ααααα·αααααΎαααααΆααααααΊαα½ααααα½α c. Nutriment essential ααα½αααΆαααΈααΆαααααααααα»ααααα·ααΆααααΎα d. ααΆNutrients ααααα·αα’αΆα ααα·αααααααα·ααΆααααα»ααααα½αααΆα 51 / 283 51) Trans fatty acids act somewhat like _______fats in the body? a. polyunsaturated b. monounsaturated c. saturated d. unsaturated 52 / 283 52) Before carbohydrates can be metabolized by the cells, they must be converted to? a. . polysaccharides b. . glucose c. . glycogen d. . sucrase 53 / 283 53) Eggs is a low Nutritional Density Foods? a. False b. True 54 / 283 54) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Critical control point? a. αααααα αααΎαααΆααα’αααα»αααααααααΉαααααΌα b. ααΆααΆαααααααααα ααΆαααααΆααααααααα·αααααααΎααααΈαααααΎαααα·ααα αα·ααααα»ααααααΆαααα·αα’αΆα αΆα c. ααΆααΆααααααααΈααΆααααΎααααΈαααα½ααα·αα·αααα ααααΆααααα·ααααα ααΎααααΈαααα ααααΆαααΆα αα·ααααααααααααααΆα d. ααΎααααΈααααααα Risk α¬ Danger αααα’αΆα ααΎαααΆαα‘αΎααααα»αα ααααΆααααα·ααααα αα·ααααααααααααΆα 55 / 283 55) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαα’αΆα αΆα αα·αα±αα? a. α ααααΎαααΆααα’αααα·αααααΉαααααΌα b. α’αΆα αΆααα·αα±αααα»αααΆαααααΆααααααααΉαααααΆαα c. α’αΆα αΆαααΆαα₯αααα·ααααΎααααα·αααααΆαα±αα d. α±αααα»αααΆαα₯αααα·ααααΎα’αΆα αΆα 56 / 283 56) Disaccharides include? a. . amylose, pectin, and dextrose. b. . glucose, galactose, and fructose. c. . sucrose, maltose, and lactose. d. . starch, glycogen, and fiber. 57 / 283 57) Carbohydrate are made of the following? a. . nitrogen, hydrogen, and carbon b. . hydrogen, carbon, and oxygen c. . carbon dioxide, hydrogen, and oxygen d. . oxygen, nitrogen, and carbon. 58 / 283 58) A person who chooses a chicken leg that provides 0.5 milligram of iron and 95 kcalories instead of two tablespoons of peanut butter that also provide 0.5 milligram of iron but 188 kcalories is using the principle of nutrient? a. . adequacy. b. . control. c. . density. d. . moderation. 59 / 283 59) When a polyunsaturated vegetable oil is changed to a saturated fat, the process is called? a. . hyperlipidemia b. . hydrogenation c. . hypercholesterolemia d. . hydrolysis 60 / 283 60) Statins αααΆαααΆαα½α Grapefruits? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. αα½αααααα½ααααααΆα ααα»α b. αααααααααα·αααααΆαα±αα c. αααααΎαααΆααααα ααα αα d. αααααΎαα₯αααα·ααα±αα 61 / 283 61) Growth indicator assessment for child, According to WHO, we use β¦ for assessing the growth of child? Please the best answer? a. BMI b. Height c. Weight d. Z-Score 62 / 283 62) Milk and its products are the best dietary source of? a. . carbohydrate b. . calcium c. . vitamins d. . proteins and fats 63 / 283 63) The essential fatty acids include? a. . palmitic acid and linolenic acid. b. . linoleic acid and linolenic c. . stearic acid and oleic acid. d. . oleic acid and linoleic acid. 64 / 283 64) Bile is needed to digest? a. . proteins b. . fats c. . carbohydrates d. . fiber 65 / 283 65) Galactose is a product of the digestion of? a. . vegetables b. . milk c. . meat d. . breads 66 / 283 66) Water, Very high Nutritional and high energy density? a. False b. True 67 / 283 67) The bodyβs form of stored glucose is called? a. . ketones b. . starch c. . glycogen d. . glucagon 68 / 283 68) α αΌαααααΎαααΎαα αααΎααααα½αααα ααααααΆαα’αΆα αΆαααααΌα Carbohydrate? a. αααααααΆααααα ααα αα b. αααααΎαααΆαααααΌαα αΌα c. αααααΎαααααα·αααααΆαα±αα d. ααααα Resorption 69 / 283 69) Measuring the relative contribution of Saturated fatty acids and simple carbohydrates to total energy intake? a. Intergroup Diversity b. Principle of moderation c. Intra-group diversity d. Principe of Food Rhythms 70 / 283 70) Fats is high Nutritional density and variable energy density? a. True b. False 71 / 283 71) The diet-planning principle that provides all the essential nutrients in sufficient amounts to support health is? a. . variety. b. adequacy. c. . balance. d. . moderation. 72 / 283 72) Energy expenditure formular: 30-35Kcal/kg/day? a. True b. False 73 / 283 73) When people eat the foods typical of their families or geographic region, their choices are influenced by? a. . emotional state. b. . ethnic heritage or tradition. c. . nutrition. d. . occupation. 74 / 283 74) α αΌαααααΎαααΎαα αααΎααα½αααααααΉαααααΌαααα Acceleration of the transit by the fibers? a. αα»αααΆαααΆααααααΉαResorption b. ααααα Resorption c. αααααααΆααααα ααα αα d. αααααΎαResorption 75 / 283 75) Metionin riches in Vegetable? a. False b. True 76 / 283 76) This is the equation to calculating weight loss, is it true or false? (% loss = ((Usual weight β Current weight)/Usual weight) X 100) a. False b. True 77 / 283 77) ααααααΈ α α’αΆαα»α₯α₯ααααΆα ααΆα trunk size 65cm αα·α HIP size 59cm? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α a. Android obesity b. Normal c. Ganoid obesity d. Abdominal obesity 78 / 283 78) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααα’αΆα ααΎαααΆαα‘αΎα αα αααα±αααααα·ααααα»ααααααααααααααΌ? a. αααααΎαααΆ non-resorbable complexes ααΆαα½αααΆαααΆαα»α’αΆα αΆα b. ααααΎα’ααα±ααααΆααααααΆαααααα·αααααΆα c. αααααΎαααΆαααΆα’ααΈααα»ααααα»αααααα d. αααααΎαααΆ micelles ααΆαα½αααΆα α 79 / 283 79) The main dietary factor associated with elevated blood cholesterol levels is? a. high total fat intake b. high saturated and trans fat intake c. dietary cholesterol d. monounsaturated fats 80 / 283 80) Starch is the form in which glucose is stored in plants? a. . found only in grains b. . an insoluble form of dietary fiber c. . a monosaccharide 81 / 283 81) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααα ααΎα’αΆα ααΆααααααα α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆααααααΆααααΆ Critical control point b. ααααΆααααΆαααααα·ααααααΆ critical control point c. ααααΆααααΆααααααΆ critical control point d. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point 82 / 283 82) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αααααΆααFishbone diagram? a. α’αΆα ααααΎαααααΆαααα·ααΆαααΎααΆαααΆα αα·ααααα αΆαα»αααΌααααα»αααααΆα b. α’αΆα ααααΎαααααΆααααα·αα’αΆα αΆααααααΆααααα½α c. α’αΆα ααααΎαααααΆααααα·αα’αΆα αΆαααααα·ααΆαααα·α d. α’αΆα ααααΎαααααΆαααα·ααΆαααΎααΆαααΆα αα·ααααα αΆαααα»αααααΆαααααΆαα 83 / 283 83) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? No ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααα¬αα? No ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααα ααΎα’αΆα ααΆααααααα α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆααααααΆααααΆ Critical control point b. ααααΆααααΆαααααα·ααααααΆ critical control point c. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point d. ααααΆααααΆααααααΆ critical control point 84 / 283 84) The energy-yielding nutrients are? a. . carbohydrates, fats, and proteins. b. . carbohydrates, fats, and vitamins. c. . minerals, proteins, and vitamins. d. . fats, minerals, and water. 85 / 283 85) In most people, saturated and trans fats raise blood cholesterol__________ dietary cholesterol? a. less than b. the same as c. more than d. much less than 86 / 283 86) The making of a disaccharide from two monosaccharides is an example of? a. . hydrolysis. b. . condensation. c. . digestion. d. . gluconeogenesis. 87 / 283 87) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Step 1: define the field of study of method HACCP? a. Design rule of work b. Collect raw materials c. Buy fish d. Should be clear 88 / 283 88) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα check the system work of method HACCP? a. αααα·ααααα»α Step 7 b. αααα·ααααα»α Step 12 c. αααα·ααααα»α Step 9 d. αααα·ααααα»α Step 13 89 / 283 89) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α ααα Purchase raw material αα½α α αΎαααΆααααααα·αααα’ Who is the responsible? a. Purchase manager, storage manager, supplier b. Stock manager, hygiene manager and Supplier c. Boss of hygiene, hygiene manager, and purchase manager d. Purchase manager, hygiene manager, storage manager 90 / 283 90) α§ααααααααααΆααααΆααSkin fold αααααα? a. Adipometer b. Caliper c. Adipocyte d. Ruler 91 / 283 91) Within the body, fats usually travel from place to place mixed with ________particles? a. glycerol b. carbohydrate c. protein d. glycogen 92 / 283 92) Atherosclerosis is thought to increase the risk of? a. . heart attacks b. . hypercholesterolemia c. . cancer d. . plaque 93 / 283 93) Fats provide the most concentrated form of? a. . carbon b. . oxygen c. . energy d. . lipase 94 / 283 94) Carbohydrates: In the form of glycogen: 1/3 (liver) and 2/3 (muscles) + ATP? a. True b. False 95 / 283 95) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat is the rule of Principles of moderation and Principle Diversity / variety? a. False b. Trure 96 / 283 96) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-1, -2,-3). For example, if a plotted point of Weight for length/height is far from the median to -3. What will you interpret the child health? a. Severely Wasted b. Obese c. Overweight d. Risk of overweight 97 / 283 97) Anthropometric measures include measures of ? a. . weight b. . iron status c. . clientβs income d. . fluid intake 98 / 283 98) ααααΌααα’α»αΈαα’ααααΆα αααααααΆαααααα»ααααΆαKcal? a. α€Kcal b. α‘α¨Kcal c. α©Kcal d. α¨Kcal 99 / 283 99) Three groups of lipids found naturally in the human body and in food are triglycerides, phospholipids, and? a. . hydrogenated fats b. . cortisone c. sterols d. . steroids 100 / 283 100) αααααΆαα Fishbone ααΆαααΆααα·ααΆαααΎ Material, method, manpower, machines, measurement αα·α….α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Environment b. Human c. Pest d. Staffs 101 / 283 101) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α Principles of method HACCP? a. Principle 1: Monitoring plan b. Principle 3: Critical Threshold or critical limit c. Principle 5: Check the system work routine d. Principle 4: Record procedure 102 / 283 102) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαααΆααααΆαααα αα·αααααΆααα αααΎα ααΆαα²αα stored in the form of glycogen and lipids? a. ααΆα ααΉαααΎαααααα b. ααΎαα’αΆαααΈαα’αΆααΈαα c. ααΎαααΆαα·ααααΆαα d. ααΎαααΆαα·ααα 103 / 283 103) Saturated fats are usually? a. . derived from plants b. . found in fruits c. . solid at room temperature d. . liquid at room temperature 104 / 283 104) Some examples of blood lipids are? a. . triglycerides b. . diuretics c. . lumens d. . plaques 105 / 283 105) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αααααΆαα constitute of HACCP team? a. HACCP guideline and pharmaceutical law b. Machine and rule c. Specific knowledge and expert d. Trainer and Equipment 106 / 283 106) Carbohydrates are found in virtually all foods except? a. . breads. b. . milks. c. . fruits. d. . meats. 107 / 283 107) Chips is a high Nutritional Density Foods? a. True b. False 108 / 283 108) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class III and food? a. Food variable affect on absorption b. A little affect with foods c. Food improve absorption and re-sorption d. Food interfering absorption 109 / 283 109) Meats, Fishes and eggs=High energy density and nutritional density? a. True b. False 110 / 283 110) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Corrective action of method HACCP? a. αααα·ααααα»α Principle 3 b. αααα·ααααα»αPrinciple 1 c. αααα·ααααα»α Principle 2 d. αααα·ααααα»α principle 5 111 / 283 111) The only form of carbohydrate that the brain uses for energy is? a. . galactose b. . glycogen c. . glucagon d. . glucose 112 / 283 112) The difference between cis- and trans-fatty acids is? a. . the location of the first double bond. b. . the length of their carbon chains. c. . the number of double bonds. d. . the configuration around the double bond. 113 / 283 113) Daily energy expenditure ααααΌαααΆαααααΎααααΆαααα ααΎα’αααΈαααα α αΌαααααΎαααΎαα αααΎααααα½αααα? a. Basic metabolic b. Thermoregulation c. Exercise d. All answers 114 / 283 114) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆααααααααΆααααα»αααΆαααΆαααααα Nutritional status? a. ααααααΆαααΆαααΆαα»α α·ααα αΉα b. ααααααΆαααααα αα·αααααααα·α αα c. ααααααΆαααΈααααααΆαααΉαααααα d. ααααααΆαααααΆαααααΎααα·αααα 115 / 283 115) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααααααΉαααααααΆαααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααααΆααααΆααααααΆαα ααΎα’αΆα ααΆααααααααααααααΉαααααααΆ α¬αααααααΆαααααααααααΆααααΆαααααα? No? a. ααααΆααααΆααααααΆ critical control point b. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point c. ααααΆααααΆαααααα·ααααααΆcritical control point d. αα·αααΉα 116 / 283 116) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Analysis the danger of method HACCP? a. αααα·ααααα»α Step 7 b. αααα·ααααα»α Step 9 c. αααα·ααααα»α Step 13 d. αααα·ααααα»α Step 12 117 / 283 117) Lecithin is an example of a? a. phospholipid b. fatty acid c. sterol d. triglyceride 118 / 283 118) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αααααΆαα Rule of 5M? a. Raw material, material, machinery, Method, manpower b. Raw material, machinery, material, people, manpower c. Raw material, management, machinery, method, manpower d. Raw material, manpower, material, method, manpower 119 / 283 119) Nutrients used mainly to build and repair body tissues are? a. . carbohydrates, fats, and minerals b. . fats, water, and minerals c. . proteins, vitamins, and minerals d. . fats, vitamins, and minerals 120 / 283 120) αααααΆααααΈαα»ααΆααααΆαααΉαααααααα½α αα»ααΆαααα’αΌα αααα»ααααα αα·αααΆαα αααααΆααααΈαα·αα·αααααΎαααΆααααα ααΉααααααααΆα E. Coli ααΎααΆααΆα’αααΈα αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆαααααα? a. Biohazard b. Virus hazard c. α αααΎαααΆααα’ααααΆαααΎ d. Bacteria Hazard 121 / 283 121) Plant foods that contain saturated fats are? a. . corn and soybeans b. . cashew nuts and canola oil c. . coconut and chocolate d. . olives and avocados 122 / 283 122) The storage from of glucose found in plants in called ? a. . chlorophyll b. . starch c. . fiber d. . glycogen 123 / 283 123) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Hazard and risk analysis? a. Identify the hazard b. Identify the rule of 5 M c. Identify the rule d. Identify the source of water 124 / 283 124) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα½αααα ααΆααααααΉα Nutritional needs? a. Energy needααΆαααααΌαααΆαα’αΆα αΆααααααΆααααααΎαααΆααααααααααΌααα’α»αΈα b. Catalytic need ααΆαααααΌαααΆααααααΆαααααααΆαααα ααααααΆαααΆαααααΆα c. α αααΎαααΆααα’ααααΆαααΎαα»αααααααααΉαααααΌα d. Plastic need ααΆαααααΌαααΆαα’αΆα αΆααααααΆααααΆαααΌαααΆαα 125 / 283 125) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊαααααααααα·αααααΆαααααΆαααααΆααΆα? a. Pharmacological interaction b. αα·αααΆαα ααααΎα c. Physical chemical interaction d. Pharmacokinetic interaction 126 / 283 126) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαααΆααααΆαααΆα αα αααΎα? a. αααααΎαααΆααααααα’αα»αααα b. αααααΎαααααΆααΌααΈαααααααΆα ααα»α c. αααααααΌαααΆαααα·αααΆααα d. αααααoxidation ααα’αΆαααΈαα’αΆααΈαα 127 / 283 127) ααΎα’αααΈααΆ Waiting time αααα»ααα·αααααα·αααα? ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. Waiting time ααΆααΆαααααααααααααΆαααΌαααΆαααααααααααα αΆααααΈαααααΆααα»ααα αΌαααααααααΌααα b. Waiting time ααΆααααααα αΆααααααΆααααΈααααΎααΆαααΆαα»ααΈααΈαα½α α²αααααα·ααααα»αααααα·ααα»ααααα·ααΆα c. Waiting time ααΆααΆαααααΎααααΆααααΆαααΆαα»ααΈααΈαααααααΆαααΆαα’αα»ααααΆαααΎααΆα α ααααα αα·αααααααΎ d. Waiting time ααΆααααααααααΆαααα αΆαααααΆααααααΌααααααααααααααΎαααα»ααα·αααααααααα 128 / 283 128) What percentage of the daily energy intake should come from carbohydrates? a. . 45 to 65 b. . 45 to 50 c. . 25 to 30 d. . 15 to 20 129 / 283 129) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class I and food? a. Food interfering absorption b. Food improve absorption and re-sorption c. Food variable affect on absorption d. A little affect with foods 130 / 283 130) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌαααΆααααααΉα Principle historical discipline? a. Dietetic and Bromatology b. Nutrition and Dietetic c. Nutrition, Dietetic and bromatology d. Bromatology and Nutrition 131 / 283 131) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααα Method HACCP? a. ααΆα 14 Phases b. ααΆα 3 Steps c. αααα»αα αααα 14 Phase ααΆα 3 Steps d. ααΆα 7 principals 132 / 283 132) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Grapefruit? a. ααΆααααααααΆα Agonist b. αααααΎαααΆααααα ααα αα c. ααααα first pass effect d. αααααααααααΆαα±αα 133 / 283 133) αααα»αααααα»αα’αΆα αΆαααΆααααα Mushroom toxin ααΎααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Chemical hazard b. Biohazard c. Plant hazard d. Organic hazard 134 / 283 134) conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, wholesome product fit for human consumption isβ¦β¦? a. Food b. Food additive c. Food processing d. Food hygiene 135 / 283 135) α αΌαααααΎαααΎαααααααΉαααααΌααααα»ααααα Impact of HACCP on small-size of food enterprise? a. αα·ααΆααααα»αααΆαααααα½αααααααααΈααααΆαααααα b. ααΆααααα½αααΆαα’αΆα αΆααα ααααααα»ααααααααααα c. αα·ααΆαα’αα»ααααααΆααααααααα HACCP in food process d. αα·ααΆαααΆαα’αΆα αΆααα ααααααα»ααααααααααα 136 / 283 136) Water is Very high Nutritional density and Low energy density? a. True b. False 137 / 283 137) Substances to which fatty acids are broken down in the liver are? a. . thyroxin b. . galactose c. . ketones d. . estrogen 138 / 283 138) A fibrous form of carbohydrate that cannot be digested is? a. . glycogen b. . fat c. . glucose d. . cellulose 139 / 283 139) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα»αααΆααααααΉαααΆαααΆαα»α α·ααα αΉα? a. ααΉαααΆ Micronutrients αααααΆαααΆαααΆαααΆαα»ααΌα αα αααΎα b. ααΆαααΆαα»α α·ααα αΉαααΆαα¦αααα»α c. ααΆαααΆαα»α α·ααα αΉαααΆαα α£αααα»α d. ααΆαααΆαα»α α·ααα αΉαααΆαα’αααα»α 140 / 283 140) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααα ααΎα’αΆα ααΆααααααα α¬αααααααΆαααααααααααΆααααΆαααααα? yes? a. ααααΆααααΆαααααα·ααααααΆ critical control point b. ααααΆααααΆααααααΆ critical control point c. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆααααααΆααααΆ Critical control point d. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point 141 / 283 141) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Establish the documentation of method HACCP? a. αααα·ααααα»α Step 9 b. αααα·ααααα»α Step 7 c. αααα·ααααα»α Step 13 d. αααα·ααααα»α Step 12 142 / 283 142) On drinking milk, a person with lactose intolerance is likely to experience? a. . diarrhea and excessive gas b. . constipation and diarrhea c. . vomiting and diarrhea d. . excessive gas and constipation 143 / 283 143) With insufficient glucose in metabolism, fat fragments combine to form? a. . dextrins. b. . mucilages. c. . phytic acids. d. . ketone bodies. 144 / 283 144) Saturated fatty acids? a. . are fully loaded with hydrogens. b. . have at least one double bond. c. . are always 18 carbons long. d. . are always liquid at room temperature. 145 / 283 145) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαvitamins αα·αα±αα? a. Salicylates and Tetracyclines decrease the activity of vitamin C b. Colchicine increases the absorption of Vitamin B12 c. Barbiturics increase the activity of Vitamin B9 d. Neomycin and Tetracyclines increase the activity of the vit. A 146 / 283 146) Which of the following is not true? Fats? a. . contain glucose. b. . protect against organ shock. c. . carry vitamins A, D, t, and K. d. . provide energy. 147 / 283 147) Foods such as potato chips, cakes, sodas, and candy are called? a. . nutritious foods b. . dietetic foods c. . essential nutrient foods d. . low-nutrient-density foods 148 / 283 148) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉα Amoxicillin + clavulanic acid? a. αααΆαααααααα ααΈα’αΆα αΆα b. αααΆααααα’αΆα αΆα c. ααα‘α»ααααα’αΆα αΆα d. αααΆααααααΆααααΆα 149 / 283 149) Malnutrition could be caused by? a. . hypertension b. . disease c. . constipation d. . poor posture 150 / 283 150) Linolenic acid, EPA and DHA are examples of ? a. polyunsaturated fatty acids b. omega-6 fatty acids c. linoleic acid d. omega-3 fatty acids 151 / 283 151) You are trying to get a group of people to meet the current dietary recommendations for fats. You tell them that one of the most effective steps they can take at home is to? a. eat fewer foods b. eliminate solid saturated fats used as seasonings c. consume fewer snacks throughout the day d. replace butter with margarine 152 / 283 152) A blood lipid profile reveals much useful information regarding a personβs risk of ? a. cancer b. hypoglycemia c. diabetes d. heart disease 153 / 283 153) Milks and milk products is high Nutritional density and variable energy density? a. False b. True 154 / 283 154) Vegetables and fruits is Very high Nutritional density and Low energy density? a. True b. False 155 / 283 155) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Critical limit of method HACCP? a. αααα·ααααα»αPrinciple 1 b. αααα·ααααα»α Principle 2 c. αααα·ααααα»α Principle 5 d. αααα·ααααα»α principle 3 156 / 283 156) α αΌαααααΎαααΎαα αααΎααααααααααα»ααααααΆαα (Nutrition)? a. ααΆαααΆαα»α α·ααα αΉαααΆαααΌα ααΆ ααααΌααα’ααΈα ααααΆαα ααα αα·αααΉα b. ααΆααΆαααΆαα»αααα»αα’αΆα αΆααααααααΆαα ααααΆαααα½α c. ααΆααΆαααΆαα»αααα’αΆα ααααΎααααΆααααΆαααααααΈααΆαααααα»ααα d. αααααααΆαααΆαα»αααααΆααααα»αα’αΆα αΆα 157 / 283 157) Anticoagulant ααααααΆαααΆαα½αα’αΆα αΆαααΌα ααΆααααΎααααα ? α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. αααααΎαα αΆαα·αααααααΆαα αΌαααΆα b. αααααΎαααααα·αααααΆαααααΆαααααΆααΆα c. αααααΎαα αΆαα·αααααααααααΆα d. αα½ααααΆαααΆαα½αα’αΆα αΆαααααΌαααααααααααααα 158 / 283 158) Low ED foods usually Large volumes of foods or foods rich in water? a. False b. True 159 / 283 159) Balanced between macronutrients is the rule ofβ¦? a. Frugality b. Rhythmicity c. Moderation d. Diversity 160 / 283 160) Gastrin, secretin, and cholecystokinin are examples of? a. . crypts. b. . goblet cells. c. hormones. d. . enzymes. 161 / 283 161) ααααααΈ α ααΆαα’αΆαα»α₯α€ ααααΆα ααΆα Waist size α‘α‘α’cm α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Normal b. Overweight abdominal c. Obesity abdominal d. Underweight 162 / 283 162) A person consuming 2200 kcalories a day who wants to meet health recommendations should limit daily fat intake to? a. . 50 to 85 grams. b. . 75 to 100 grams. c. . 90 to 130 grams. d. . 20 to 35 grams. 163 / 283 163) Most of the digestive processes occur in the? a. . mouth b. . colon c. . stomach d. . small intestine 164 / 283 164) Absorption occurs primarily in the: ? a. . stomach . b. . mouth. c. . small intestine. d. . large intestine. 165 / 283 165) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα critical limit of method HACCP? a. αααα·ααααα»α Step 12 b. αααα·ααααα»α Step 9 c. αααα·ααααα»α Step 7 d. αααα·ααααα»α Step 13 166 / 283 166) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αααααΆααααααΉααα½ααΆααΈαααα Dietetic? a. αα·ααΆαααΆαααΆαα»ααΆααααα»αα’αΆα αΆα b. ααΆααααααααΆααααΆαα’αΆα αΆαααααααα»ααα c. ααΆαααααααα»αααΆαα’αΆα αΆα d. αα·ααΆαααΆαααΆαα»ααΈααΈαααα»αα’αΆα αΆα 167 / 283 167) Glycogen is stored in the? a. . small and large intestines b. . pancreas and gallbladder c. . liver and muscles d. . heart and lungs 168 / 283 168) Balanced protein Animal And vegetable is the rule ofβ¦? a. Rhythmicity b. Moderation c. Diversity d. Frugality 169 / 283 169) αα αααα»αααααΈαααααα»α ααΆααααα»αααααααΌα αααααΆ ααΎααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Protozoal hazard b. Microorganism hazard c. Animal hazard d. Biohazard 170 / 283 170) A diet that provides_____ of its calories from fat is currently recommended by health authorities? a. 30-45 b. 20-35 c. 10-25 d. 25-40 171 / 283 171) Cholesterol? a. . is found only in plants b. . does not contribute in any way to heart disease c. . is a sterol d. . is found in both plants and animals 172 / 283 172) α αΌαααααΎαααΎαα αααΎααα½ααααααΆααααααΉαααΆα ααα? a. αααααΎαααΆααααα ααα αα b. αααααααααααΆαα±αα c. ααΆααΆαα Catabolism of hepatic enzymes d. αααααααααα·αααααΆαα±αα 173 / 283 173) α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααααα»ααααααΆααααΆαααΆαα»α α·ααα αΉα? a. Mineral ααΆ Micronutrients ααααα·αααΆααααα»α macronutrients b. ααΈααΆααΈα ααΆ macronutrients αααααα½αααΆαααΈααααααΆαα· c. αααααΆMicronutrient αααααααΆαααΆααααα»αααΉα d. ααααΌααα’ααΈαααΆMacronutrients αααααΆα Micronutrients 174 / 283 174) The number of meals in the week/ of daily intake compared to a recommended theoretical number of 4 meals per day? a. Principe of Food Rhythms b. Intra-group diversity c. Principle of moderation d. Intergroup Diversity 175 / 283 175) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊαααααΎα toxicity of drug? a. Physical chemical interaction b. Pharmacological interaction c. Pharmacokinetic interaction d. αα·αααΆαα ααααΎα 176 / 283 176) Vegetables and fruits, in balancing rule, we need 1 portion /day? a. False b. True 177 / 283 177) The significant difference between starch and cellulose is that? a. digestive enzymes can break the bonds in starch, but not in cellulose. b. animals can store glucose as starch, but not as cellulose. c. hormones can make glucose from cellulose, but not from starch. d. starch is a polysaccharide, but cellulose is not. 178 / 283 178) energy density=ED = X (Kcal) / P (g)? a. True b. False 179 / 283 179) The main function of bile is to? a. . emulsify fats. b. . slow protein digestion. c. . catalyze hydrolysis. d. . neutralize stomach acidity. 180 / 283 180) αα»ααααααΆααααΆαα’αΆαα» α₯α₯ ααααΆα αα·αααΆα Bicipital skin fold 30mm, Triceps skin fold 35mm, Subscapular skin fold 40 mm, Suprailiac skin fold 45mm? α αΌαααααΎαααΎαα αααΎααα½αααΆααααααα a. Lean b. Overweight c. Acceptable d. Moderate overweight 181 / 283 181) Which of the following is not a characteristic of fat in food or in the body? a. decrease the flavor of foods b. provides energy reserves c. helps cushion vital body organs d. protects the body form temperature extremes 182 / 283 182) Fats, in balancing rule, we need 1 portion /day? a. True b. False 183 / 283 183) Behaviors such as smoking, dietary habits, physical activity, and alcohol consumption that influence the development of disease are known as? a. . disease descriptors. b. . risk factors. c. . preventive agents. d. . chronic causes. 184 / 283 184) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α αα αααααααααΈα‘αΌα£% αααα»αααααααα¦ααααΆααααααΆααα? a. ααΆααα’αΆα ααΆαααα Denutrition b. ααΆαα Denutrition c. ααΆααα αΌαα α·ααααααΆαααααααΎ d. ααΆααααααΎααΆαα α½αααααΆαα 185 / 283 185) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌαααΆααααααΉα discipline αααααΆαααααΆαααααααα Food sciences? a. Economic ααΆααααααααα social sciences αα·αααΆαααΆααααααΉα Food sciences αα ααΊααΆααΆααααααΉα Business b. Neuro-behavior sciences αα·αααΆαααααΆααααααααΆαα½α Food sciences αα αααααΆαα·ααααΆααΈααααααααααααααααΆααΆα αα·αα₯αα·ααΆααααα»ααααα c. Analytical sciences ααΆαααααΆαααααααα ααΉαααΆααα·ααΆαααΆαααΆαα»ααΈααΈαααααΆααααα»αα’αΆα αΆα d. Public health ααΆαααααΆααααααααΆαα½α food sciences ααααα·ααααΆααΈ Impact α’αΆα αΆααα ααΎαα»αααΆα 186 / 283 186) Equilibria nutrients between Micronutrients and Micronutrients or Micronutrients and macronutrients is the rule ofβ¦? a. Frugality b. Rhythmicity c. Diversity d. Moderation 187 / 283 187) Which of the following is not one of the three main classes of lipids? a. phospholipids b. sterols c. lecithin d. triglycerides 188 / 283 188) Historical information, physical examinations, laboratory tests, and anthropometric measures are? a. . techniques used in diet planning. b. . steps used in the scientific method. c. . methods used in a nutrition assessment. d. . approaches used in disease prevention. 189 / 283 189) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class IV and food? a. Food improve absorption and re-sorption b. Food interfering absorption c. A little affect with foods d. Food variable affect on absorption 190 / 283 190) α’αααΈααΆBromatology? ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. ααΆααΆααα·ααααΆααΈααΆααααααααα·ααΆαα’αΆα αΆα α¬ααΆαααΆαα»α α·ααα αΉααααααΆααα’αααααααΊ b. ααΆααΆααα·ααααΆααΈααΆααααααααΆα’αααααααΊ αααααααααααα’αΆα αΆααααα αΆααααα c. ααΆααΆααα·ααααΆααΈααΆααααααααα’αΆα αΆα ααΆααααααααΌαααΆαααΆαα»αααααααααααΆααααα»αα’αΆα αΆα 191 / 283 191) Which of the following is not true? Lecithin is? a. . a constituent of cell membranes. b. . an essential nutrient. c. . an emulsifier. d. . a phospholipid. 192 / 283 192) ααααααΈααααΆααα’αΆαα» 55 ααααΆα ααΆαααααα α‘α€α₯αα αα·αααααα α¦α αα? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αααααΆααBMI? a. Obesity b. Overweight c. Under weight d. Normal 193 / 283 193) All of the following are major risk factors for CVD except? a. family history b. increasing age c. physical inactivity d. female gender 194 / 283 194) The result of those processes whereby the body takes in and uses food for growth, development, and maintenance of health is? a. . digestion b. . respiration c. . diet therapy d. . nutrition 195 / 283 195) αααα»αααααα»αα’αΆα αΆαααΆααααα Mercury ααΎβααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Inorganic hazard b. Chemical hazard c. Physical hazard d. Heavy metal hazard 196 / 283 196) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αα αααααΎααααα±ααααΆαα½αα’αΆα αΆααααΌαααΆαα·ααααΆαα? a. αααααΎαααΆαααααΌαααααααα’αΆαα»αααΈαααΌα b. αααααΎαcomplex ααΆαα½αααΆαα·ααα c. αααααΎαααΆαααααΌαααααααααΆαα·ααα d. αααααΎαααΆαααααΌαααααααα’ααΈαααΌα 197 / 283 197) A person who eats a high-fat diet incurs a greater than average risk of developing? a. osteoporosis and heart disease b. heart diseases and osteoporosis c. heart disease and cancer d. cancer and hypertension 198 / 283 198) Milks and milk products, in balancing rule, we need 2 portion (500ml) /day? a. False b. True 199 / 283 199) The three main groups of carbohydrates are? a. . fats, proteins, and minerals b. . monosaccharides, disaccharides, and polysaccharides c. . glucose, fructose, and galactose d. . sucrose, cellulose, and glycogen 200 / 283 200) Cereals is high Nutritional density and low energy density? a. True b. False 201 / 283 201) The curved lines printed on the growth charts (Z-Score), The line labeled 0 on each chart represents the median. Z-score lines on the growth charts are numbered positively (1, 2, 3) or negatively (-1, -2,-3). For example, if a plotted point of BIM-for-age is far from the median to – 3. What will you interpret the child health? a. Risk of overweight b. Overweight c. Severely Wasted d. Obese 202 / 283 202) carbohydrate-containing foods appear in all of the following food groups except? a. . fats and oils b. . vegetables c. . grains d. A. milk, cheese and yogurt 203 / 283 203) αα»ααααααΆααααΆαα’αΆαα»α€α₯ ααααΆα ααΆαααααα α§α’αα ?ααΆααJogging αααα»αα‘ααααα‘α αα ααααααα₯αααααααα»ααα½ααααααΆα α? ααΎααΆααααααΎααααΆααααΆαααααΆαααααα’ααααα»ααααΆααααα»ααα½ααααα? a. 2160-2520Kcal b. 1390-1620 Kcal c. 1350-1575 Kcal d. 2205-2565Kcal 204 / 283 204) Cereals and Cereals and grains, in balancing rule, we need 4 portion /day? a. True b. False 205 / 283 205) α’αααΈααΆααααααααααα Codex Alimentarius? ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. αααα»αααΆαααΆαα ααα’αΆα αΆα b. αααα»ααααααααααααααααααααΎαααΆαααα·αα’αΆα αΆα c. ααα·αα’αΆα αΆααααααΆαααααααααααααα·ααααα d. αα»ααααα·ααΆααααα’αααααααΎααααΆαα 206 / 283 206) α’αααΈααΆααΆαααααααααα MRL? ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½α? a. Maximum risk limit b. Minimum residue limit c. Maximum residue limit d. Management of residue level 207 / 283 207) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααΆα interaction of Drugs in Class II and food? a. A little affect with foods b. Food improve absorption and re-sorption c. Food interfering absorption d. Food variable affect on absorption 208 / 283 208) ααααααΈ α ααΆαα’αΆαα»α’α¨ ααααΆα ααΆα Waist size α¨α₯cm α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Underweight b. Normal c. Overweight abdominal d. Obesity abdominal 209 / 283 209) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα critical control point of method HACCP? a. αααα·ααααα»α Phase 3 b. αααα·ααααα»αααααα Phases c. αααα·ααααα»α Phase 2 d. αααα·ααααα»α Phase 1 210 / 283 210) Meats, in balancing rule, we need 2-3 portions /day? a. True b. False 211 / 283 211) Lethal dose of tetrotoxin to human is estimated…..? a. 10000MU b. 113MU c. 2MU d. <2MU 212 / 283 212) ααααααΈ α α’αΆαα»34ααααΆα ααΆα trunk size 55 cm αα·α HIP size 65cm? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α a. Android obesity b. Ganoid obesity c. Normal d. Abdominal obesity 213 / 283 213) αααα»αααααα»αα’αΆα αΆαααΆααααα amoxicillin ααΎααΆααΆα’αααΈ ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Antibiotic hazard b. Physical hazard c. Biohazard d. Chemical hazard 214 / 283 214) The storage form of glucose in the body is? a. . insulin. b. . maltose. c. . glycogen. d. . glucagon. 215 / 283 215) ααααααΈααααΆααα’αΆαα» 55 ααααΆα ααΆαααααα α‘α’α₯αα αα·αααααα α¦α₯αα? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½ααααααΆααBMI? a. Under weight b. Overweight c. Obesity d. Normal 216 / 283 216) Excessive amounts of salt in the diet? a. . have no relevance to oneβs nutritional status b. . raise cholesterol levels substantially c. . are thought to contribute to hypertension d. . cause cirrhosis of the liver 217 / 283 217) ααΌαααααΎαααΎαα ααααΎααα·αααααΉαααααΌααα½αααΆααααααΉαααΆααααααΆαα»αα’αΆα αΆα? a. ααααΌααααααΆαα»αα’αΆα αΆααα αααα»αααΌαααΉααα b. ααααΌαααΆαααααααΆαααααΉαααααΌααααααΆααα’αααααααΎααααΆαααααα»αααΆααααααΆαα»α c. ααααΌαααααααα’αααααααΎααααΆααααΈααααααΎαααΆαααα·α ααααααααΆαααααΎααααΆαα d. ααααΌααα»ααα ααΈαα»ααα ααΆαα€α’ααα αααΆ αααΆαααΌα£αααα αααααΆαα Butcher 218 / 283 218) A balanced diet is likely to maintain an optimal state of health and / or DELAY the chronic and degenerative diseases related to the repetition of food intake? a. True b. False 219 / 283 219) Glucose, fructose, and galactose are? a. . monosaccharides b. . polysaccharides c. . enzymes d. . disaccharides 220 / 283 220) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα»αααΆααααααΉαα’αΆα αΆα? a. α’αΆαααΈαα’αΆααΈαα ααΆααΆαααΆαα»α α·ααα αΉα b. ααααΆαααα·ααααααΆααΆαααΆαα»α α·ααα αΉααα c. αααααα αααΎαααΆαααΎαα»αααααααααΉαααααΌα d. ααααΌααα’ααΈαααΆααΆαααΆαα»α α·ααα αΉα Micro nutrition 221 / 283 221) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα establish corrective action plan of method HACCP? a. αααα·ααααα»α Step 11 b. αααα·ααααα»α Step 10 c. αααα·ααααα»α Step 8 d. αααα·ααααα»α Step 5 222 / 283 222) After using pesticide on vegetable, how many week for the waiting time? a. no need waiting time b. 1-2 days c. 2-4 weeks d. 0-1 week 223 / 283 223) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αα αααααΎααααα±ααααΆαα½αα’αΆα αΆααααΌαααΆαα·fiber? a. αααααΎαααΆαααααΌαααα±ααtetracycline b. α’αΆα αααααΎαααΆ Ions ααΆαα½αα±αααα½αα ααα½α c. αααααΎαααΆαααααΌαααααα½α αααΆαααααααΌα d. α’αΆα αααααΎαααΆ form insoluble complexes ααΆαα½αα±αααα½αα ααα½α 224 / 283 224) most fat digestion take place in the ? a. stomach b. small intestine c. colon d. mouth 225 / 283 225) BMI over 30 below age 70 is a risk marker for being overweight.? a. True b. False 226 / 283 226) Which of the following statements concerning cholesterol is not true? a. It is widespread in the body and necessary to its function b. it cannot be made by the body and must be consumed in the diet c. it is an important sterol in the structure of cell membranes d. it is the major part of the plaques that narrow the arteries 227 / 283 227) ααααα αααα αΌααααα»αααααα»αα’αΆα αΆα ααΎααΆααΆα’αααΈα αΌαααααΎαααΎαα αααΎααα½αααΆαααααα? a. Biohazard b. Physical Hazard c. Chemical Hazard d. Material hazard 228 / 283 228) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs αααααΎαααΆ Complex between compound in food and drugs? a. Pharmacological interaction b. Pharmacokinetic interaction c. αα·αααΆαα ααααΎα d. Physical chemical interaction 229 / 283 229) Based on the daily value, approximately 60% of total calories should come from carbohydrate. For someone consuming 2500 calories a day, this would equal ____ grams of carbohydrate. ? a. . 525 b. . 250 c. . 400 d. . 375 230 / 283 230) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα manufacturing diagram of method HACCP? a. αααα·ααααα»α Step 11 b. αααα·ααααα»α Step 5 c. αααα·ααααα»α Step 10 d. αααα·ααααα»α Step 8 231 / 283 231) Which of the following food groups are considered to be fat free? a. unprocessed vegetables and milk b. Fruits and milk c. milk and meat d. fruits and unprocessed vegetables 232 / 283 232) α αΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½αααΆααααααΉαRESIDUS αααα»αα’αΆα αΆα? a. ααααΆααααα b. ααα’αΉα c. αααααα ααααΎα d. αααααααΌα 233 / 283 233) Foods from the meat group are rich sources of? a. . carbohydrates b. . vitamins c. . vitamin C d. . proteins 234 / 283 234) αααααΆα α ααΆαα’αΆαα»α©α© ααααΆα ααΎααααΈααΆαααααααααΆαααααααααΆαααααααΎααΌαααααα (1.35 x half-wingspan )+ 60.1? ααΎ half-wingspan ααΆααααααα α€α₯αα ααΎααΆααα’αΆα ααΆααααααααα»ααααΆα? a. α‘α£α₯αα b. α‘α’α₯αα c. α‘α’α¨αα d. α‘α₯α§αα 235 / 283 235) someone asks you whether he should reduce dietary cholesterol in an effort to prevent cardiovascular disease An appropriate response would be? a. dietary cholesterol makes a major contribution. b. it doesnβt matter as much as saturated and trans fat intake. c. cholesterol , in general, doesnβt matter. d. very few foods contain cholesterol anyway. 236 / 283 236) When energy intake is greater than energy output, the body weight will? a. . decrease b. . increase c. . remain the same d. . increase and then decrease 237 / 283 237) ααΎαααα»αααΆα Record of monitoring system ααααΌαααΆαααααααΆαα’αααΈαααα α αΌαααααΎαααΎαα αααΎαααααα·αααααΉαααααΌααα½α? a. ααΆααα·αα·ααααα»αααΆαααΉα b. α ααα½αα’ααααααΆαα’αΆα αΆαααΆαα αΆα c. αααααα αα·αααΈαα»ααα ααΆααααα»ααααααα d. Critical limit αααααααΆαααΈα 238 / 283 238) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αα αααααΎααααΆαα’αΆα αΆααααΌαααΆαα·ααααΆααα¬ααΆα α? a. αααααΎααααααααα empty stomach b. ααααα αααααααα empty stomach c. αα·αααΆαα αααΎα d. α αααΎαααΆααααΈαααΆαααΎ 239 / 283 239) Which nutrient passes through the GI tract mostly undigested and unabsorbed? a. . protein b. . fat c. . carbohydrate d. . fiber 240 / 283 240) Insoluble dietary fiber? a. . can decrease blood cholesterol b. . can increase blood glucose c. . commonly causes diverticular disease d. . is preferably provided by commercially prepared fiber products 241 / 283 241) Unbalanced food is an excessive in certain nutrients and or funded with other nutrients essential for the minimal functioning of the organism? a. True b. False 242 / 283 242) αα αααα αααΆ peristalsis ααααααααααααα α»α ααΎααΆαααααΌαααα±αααααΆαααΌα ααααα ααΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. αααααααΆααααα ααα αα b. αα»αααΆααααααΆααααα Resorption c. αααααΎα Resorption d. ααααα Resorption 243 / 283 243) α§ααΆα ααα ααααααααα‘α α ααααΆα ααΆαCarbohydrate α₯α¨ααααΆα ααααΆαα α£α€ααααΆα αα·αααααΌααα’α»αΈαα£.α’ααααΆα ααΎααααααααααα ααΆαααΆαααααα»ααααΆα? a. 671kcal b. 95Kcal c. 551Kcal d. 495Kcal 244 / 283 244) αα»ααααααΆααα’αΆαα»α’α©ααααΆαβ ααΆααααααα¦α₯αα ααΎααΆαα αααΆαααΆααααααα»ααα½αααααα’αααααα ααααα»ααααΆα? a. 870-1015 Kcal b. 1995-2320 Kcal c. 1950-2275 Kcal d. 1800-2100Kcal 245 / 283 245) Pizza is a foods with high Energy Density? a. True b. False 246 / 283 246) αα ααΈαα»ααα ααΆαααΈα’α αα α’α₯α’ααααΆ ααααΌαααΆαααΆαααα€KJ/kg/h α α»αααΎαα·αααΎααΈαα»ααα ααΆαααααΌα? α αΌαααααΎαααΎαα αααΎαααααΉαααααΌααα½α? a. αα ααΈαα»ααα ααΆααααα ααααΎααΆαααααΆαααααα·α b. αα ααΈαα»ααα ααΆααααααΆαα ααααΎααΆαααααΆααααα αααΎα c. αα ααΈαα»ααα ααΆααααα ααααΎααΆαααα αααΎαααΆααααααΆαα d. αα ααΈαα»ααα ααΆααααααΆαα ααααΎααΆαααααΆαααααα·α 247 / 283 247) ααΎα’αααΈααΆ Target limit α¬ Critical limit? a. ααΆααΆααααααα ααα½α Hazard αααα»ααααααΉαααα½αααααΆα b. ααΆααΆααααααα ααα½ααααααααΆαααααα’αΆα αΆαααΎααΆαααΆαααααΆα c. ααΆααΆααααααα ααα½αααα·ααααααααα»αααααΆααααΆαααΆαα½α d. ααΆααΆαααααααααααααααα»ααα»αα’αΆα αΆα 248 / 283 248) α αΌαααααΎαααΎαα αααΎααααααααααα»α αααααΆααα’αΆα αΆα (Food) ? a. α’αΆα αΆαααΆααΆαααΆαα»ααΆααα‘αΆαααΆαααααΆααααααααα»αααααΆαααααΎα b. α’αΆα αΆαααΆααΆαα»ααΆααα‘αΆαααΆαααααα»αααα’αΆα ααα½αααΆαααΆα c. α’αΆα αΆαααΆααΆαααΆαα»ααααα·αααΆαααΆαααααααΆααααΆαααααα α αΎαααα»αααα’αΆα ααα½αααΆαααΆα d. α’αΆα αΆαααΆααΆαααΆαα»ααααααΆαα·αααααα»αααααα½αααΆα 249 / 283 249) Fiber promotes maintenance of proper weight through all of the following effects except? a. . speeding up movement of food through the upper digestive tract b. . displacing calorie-dense fats and sweets from the diet c. . absorbing water and creating a feeling of fullness d. . donating few calories 250 / 283 250) αααααΆα α ααΆαα’αΆαα»α©α§ααααΆα ααΎααααΈααΆαααααααααΆαααααααααΆαααααααΎααΌαααααα (1.35 x half-wingspan )+ 60.1? ααΎ half-wingspan ααΆααααααα α₯α αα ααΎααΆααα’αΆα ααΆααααααααα»ααααΆα? a. α‘α₯α§αα b. α‘α’α₯αα c. α‘α’α¨αα d. α‘α£α₯αα 251 / 283 251) α§ααΆα ααα ααααααααα‘α α ααααΆα ααΆαCarbohydrate 12ααααΆα ααααΆαα α .α’ααααΆα αα·αααααΌααα’α»αΈαα .α£ααααΆα ααΎααααααααααα ααΆαααΆαααααα»ααααΆα? a. 99Kcal b. 48kcal c. 110Kcal d. 51Kcal 252 / 283 252) The lipoprotein most associated with a high risk of heart disease is? a. . CHD. b. . LPL. c. . HDL. d. . LDL. 253 / 283 253) Both the human body and many foods are composed mostly of? a. . water. b. . fat. c. . proteins. d. . minerals. 254 / 283 254) Griseofulvin ααΆααα½α fat soluble ααααααΆαααΆαα½αα’αΆα αΆαααααΌαααααΆαα? α αΌαααααΎαααΎαα αααΎαααααααααααΆαα½α? a. αα»αααΆαα₯αααα·αα b. αααααααΆαααααΌαα αΌα c. αααααΎαααΆαααααΌαα αΌα d. αααααΎαααΆ Complex 255 / 283 255) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Monitor of CCPS of method HACCP? a. αααα·ααααα»α Step 10 b. αααα·ααααα»α Step 11 c. αααα·ααααα»α Step 8 d. αααα·ααααα»α Step 5 256 / 283 256) ααααααΈααΆαααααααα αααΆαααααΆαααΆαα·ααα αααααααααΆαα½αααΉαααααα? α αΌαααααΎαααΎαα αααΎααααα½αααα? a. α’αΆα αααααΎαααααα·αααααΆα b. α’αΆα αααααΎαααΆαααααΌαα αΌα c. α’αΆα αααααααΆααααα ααα αα d. α’αΆα αααααΎαααΆ Complex 257 / 283 257) Breads, cereals, rice, and pasta are rich sources of? a. . fats b. . calcium c. . carbohydrates d. . vitamin D 258 / 283 258) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½αααΆααααααΉαααΆαααααα Critical control point ααΎααααΆααααΆαααα α’αΆα ααΆααααααααααΆαααααα ααααΆααααα·ααααααααα¬αα? Yes ααΎααΆαααΆααα·ααΈααΆααααααααα»αααΆααααα½ααα·αα·ααααααααααααΆαααααα»αααααΆααααΆαααα αααααααΉαααααααΆαααα¬αα? No ααΎαααααααααΆαααααα’αΆα ααΆααα·ααΈααααα α¬αααααααααα¬αα? Yes ααΎααααΎααΆααααα½ααα·αα·ααααα ααααΆααααΆαααααΆααααΆααααααΆαα ααΎα’αΆα ααΆααααααααααααααΉαααααααΆ α¬αααααααΆαααααααααααΆααααΆαααααα? Yes? a. ααααΆααααΆαααααα·αααΆ critical control point ααααααΆααααΆαααΆαααΎαααΆ Critical control point b. αα·αααΉα c. ααααΆααααΆααααααΆ critical control point d. ααααΆααααΆαααααα·ααααααΆcritical control point 259 / 283 259) Polyunsaturated fats are usually? a. . solid at room temperature b. . found in animal foods c. . derived from dairy products d. . liquid at room temperature 260 / 283 260) Which nutrients leave the GI tract by way of the lymphatic system? a. . fats and fat-soluble vitamins b. . water and minerals c. . proteins and minerals d. . all vitamins and minerals 261 / 283 261) An inadequate intake of the six classes of nutrients in the diet may result in? a. . malnutrition b. . stamina c. . diabetes d. . indigestion 262 / 283 262) Cellulose is? a. . not digestible by humans b. . not to be included in the human diet c. . an excellent substitute for dextrose d. . a monosaccharide 263 / 283 263) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα»αααΆααααααΉα dietetic? a. ααΆααΆααα·ααααΆααΈααΆααααααααα·ααΆαα’αΆα αΆα (ααΆααα αα·αααΆαααΆαα»α α·ααα αΉα) ααααααααααααααΆαααα»ααααααααΆααα b. ααΆααΆααα·ααααΆααΈα’αΆα αΆααααααΆααα’ααααααααΊ c. ααΆααΆααα·ααααΆααΈααΆαααααΎααααΆααα’αΆα αΆααααααΆααααααΆααΆαααααΊ d. ααΆααΆααα·ααααΆααΈα’αΆα αΆααααααΆααααααααα»ααααααΈαααααα 264 / 283 264) α αΌαααααΎαααΎαα αααΎααα½αααΆααααααΉα Gastro-duodenal covering medicine? a. ααααΎα²ααααΆαααααΌαα αΌαVitamin ααΆαααα’ b. αα»αααΆαα₯αααα·αα c. αααααΎαααΆαααααΌαα αΌαVitamin A d. ααααααααααΌαα αΌαVitamin A 265 / 283 265) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααααααΆαα Critical control point of method HACCP? a. αααα·ααααα»αPrinciple 1 b. αααα·ααααα»α Principle 5 c. αααα·ααααα»α Principle 3 d. αααα·ααααα»α principle 2 266 / 283 266) Albendazole ααααααΆαααΆαα½αα’αΆα αΆαααααΌαααααΆαα ? α αΌαααααΎαααΎαα αααΎααααααααααα½α? a. αααααααΆαααααΌαα αΌα b. αααααΎαααΆαααααΌαα αΌα c. αααααΎαααΆ Complex d. αα»αααΆαα₯αααα·αα 267 / 283 267) Which of the following is critical in the process of carrying cholesterol from body cells to the liver for disposal? a. HDL b. LDL c. Chylomicrons d. VLDL 268 / 283 268) The enzyme that breaks a disaccharide into glucose and galactose is? a. . maltase. b. . sucrase. c. . lactase. d. . amylase. 269 / 283 269) Energy balance between meals is the rule ofβ¦? a. Frugality b. Diversity c. Moderation d. Rhythmicity 270 / 283 270) Method HACCP ααΆαα£ Phases α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌααααα½αααα? a. Phase 2: Hazard analysis and choice b. Phase 3: Preparation of plan c. Phase 4: Construction of plan d. Phase1: Prevention of plan 271 / 283 271) Balance between sources of Lipidic contributions: Fat of Animals/ vegetable fat should be…? a. Smaller than 1 b. Bigger is better c. Bigger than 1 d. Equal 1 272 / 283 272) α αΌαααααΎαααΎαα αααΎααααααααΉαααααΌαααΆααααααΉα Food sciences? a. Food sciences ααΆαααΈ domains ααΌα ααΆ agriculture, food, nutrition b. Food sciences ααΆαααΈα Domains ααΌα ααΆ applicant domain αα·α discipline domaine c. Food sciences ααΆαααααΆααα½α Domains d. Food sciences αα·αααΆαααΆααααααΉαααα·ααααΆααα 273 / 283 273) ααααααΈααααΆααα’αΆαα» α£α€ ααααΆα ααΆαααααα α‘α£α₯αα αα·αααααα α€α¨αα? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α αααααΆααBMI? a. Overweight b. Normal c. Obesity d. Under weight 274 / 283 274) ααΌαααααΎαααΎαα ααααΎαααααααΉαααααΌααα½αααΆααααααΉαfoodborne Illness? a. ααΆα’αΆααΆααααα’α½αα αααα ααΆα αααααΆααααΈαααΆαα’αΆα αΆααα½α b. ααΆααααΆααααΆαααααααααααα’αΆα αΆα c. ααΆααααΊααααααΈααα»αααααααΆαααα ααα»αααααααΆαα d. αα·αα’αΆα αααααΆααα’ααααα»αααααααΆααααΆααα 275 / 283 275) α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α ααΆααααααΉαType of interaction between foods and drugs ααΊααΆααααααΎαααΆαααααΌαα αΌαααααα±αααα αααα»αααΆα? a. Pharmacokinetic interaction b. Physical chemical interaction c. αα·αααΆαα αααΎα d. Pharmacological interaction 276 / 283 276) physical activity promotes heart health because ? a. it raises blood HDL concentration b. it decreases circulation. c. it raises blood LDL concentration d. a smaller volume of blood is pumped with each heartbeat, reducing the heartβs workload 277 / 283 277) ααααααΈ α α’αΆαα»α€α£ααααΆα ααΆα trunk size 45cm αα·α HIP size 60cm? α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α a. Ganoid obesity b. Normal c. Android obesity d. Abdominal obesity 278 / 283 278) α αΌαααααΎαααΎαα αααΎααααα½ααααααααα»ααααααΆ αααααααααααΆαααααΎ Method HACCP? a. Prevention risk of contaminants b. Reduce the risk of accepted level c. Elimination risk of contaminants d. Produce small production of foods 279 / 283 279) The human brain depends almost exclusively on _______ for its energy? a. . carbohydrate b. . protein c. . alcohol d. . fat 280 / 283 280) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»ααα Principle of method HACCP αααα»αααΆαααα·αα’αΆα αΆα? a. ααΆαααΆααααα αααααααααΆααααΎαα»αααΆαα’αΆαα αΆα b. Identify Hazard αααα’αΆα ααΎαααΆααααα»ααα ααααΆαααα·αα’αΆα αΆα c. αααααΆαα»ααααα·ααΆααα»ααααα·αααΈααΆααααααααααΈα’αΆα αΆα d. ααΆαααΆαααΆαααΆαααααα’αΆα αΆαααΈααΆααα½α 281 / 283 281) ααααααΈ α ααΆαα’αΆαα»α£α₯ ααααΆα ααΆα Waist size 75cm α αΌαααααΎαααΎαα αααΎαααααααΉαααααΌααα½α? a. Overweight abdominal b. Normal c. Obesity abdominal d. Underweight 282 / 283 282) α αΌαααααΎαααΎαα αααΎααα½ααααααααΉαααααΌααααα»α ααΎααααΌαααααΎαααΆαααΌα ααααα ααα Purchase raw materialsα αΎαααΆααααα αΆ ααΌα ααΆ ααααΈααα’α»α? a. αα·αα·αααααΎαααΆαααΆαα»ααΈααΈαααααΆαα»α b. αααα»ααααααααααααα»αααΆααααααΆαα»α c. αααα ααααααααααα»ααα»α α²ααααΆαααααΉαααααΌα d. ααΆαααΆααΆαααααααΆαααΈα’ααααααααααααα 283 / 283 283) A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of? a. . essential nutrients. b. . kcalorie control. c. . variety. d. . nutrient density. Your score isThe average score is 85% Facebook 0% Restart quiz Any comments? Send feedback Β Β Β Β Β Β
