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ndividual nutrient needs are determined based on ……., age, physiological condition, physical activity
- A. gender
- B. growth
- C. body weight
- D. BMI
- Correct Answer: Option A
typical symptoms of food poisoning are
- A. diarrhea, vomiting and abdominal pain
- B. earache and discharge from the airs
- C. vomiting when you smell food
- D. stomache
- Correct Answer: Option A
the presence of …….. in milk is an indicator of ineffective pasteurization
- A. hydrogen peroxide
- B. peroxidase
- C. starch
- D. rosolic acid
- Correct Answer: Option B
pH of fresh meat should be
- A. < 5.5
- B. < 6.4
- C. > 6.4
- D. between 7.2 and 7.6
- Correct Answer: Option B
which foods are usually the food factor (risk food) for mycotoxicosis?
- A. fruits and vegetables
- B. meat
- C. dairy
- D. nuts and cereals
- Correct Answer: Option D
which of the following is not recommended as a major source of carbohydrates in diabetes?
- A. beans
- B. white bread
- C. brown rice
- D. broccoli
- Correct Answer: Option B
which of the following statements about food intoxication is correct?
- A. food is contaminated with high counts of live microorganisms, which start producing toxins once in the body
- B. the most common causative agent is genus salmonella
- C. the most common causative agent is E.coli
- D. food contains pre-formed bacterial toxins
- Correct Answer: Option D
what type of food could pose a salmonella risk?
- A. toast
- B. poultry
- C. chips
- D. fruit
- Correct Answer: Option B
in the sodium bicarbonate test of milk, how does the colour of milk change in case sodium bicarbonate is present?
- A. orange
- B. purple
- C. raspberry-red
- D. blue/green
- Correct Answer: Option C
what data are needed for a dietary nutrient intake assessment?
- A. food consumption data
- B. nutrient concentration data
- C. reference health standards
- D. all of the above
- Correct Answer: Option D