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