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