Therapeutic Nutrition Quiz
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Questions and Answers

Which of the following products are categorized under therapeutic and preventive nutrition?

  • Sweets and candies
  • Red meat and poultry
  • Fish dishes, fish oil (correct)
  • Processed snack foods

    • What is Ration 4a primarily used for?

  • For those working with inorganic and organic lead compounds
  • For those working with derivatives of aniline, toluidine
  • For those working with ionizing radiation
  • For those working with phosphorus and its compounds (correct)

    • What does medical control over nutrition assess?

  • Cultural influences on food choices
  • Nutritional value, hygienic and epidemiological safety (correct)
  • The economic impact of nutrition programs
  • Food marketing strategies

    • Which Ration is known for detoxifying products of plant origin and enrichment with specific vitamins?

    <p>Ration 4b</p> Signup and view all the answers

    What is the primary benefit of defrosting food correctly?

    <p>It prevents the growth of microbes and maintains food quality</p> Signup and view all the answers

    Rejecting a food product involves which of the following actions?

    <p>Checking organoleptic parameters and food quality</p> Signup and view all the answers

    Ration 2a is specifically designed for individuals working with which compounds?

    <p>Chromium and chromium-containing compounds</p> Signup and view all the answers

    What determines the organoleptic properties of food?

    <p>Sensory qualities like taste, smell, and texture</p> Signup and view all the answers

    What is the appropriate temperature range for washing dishes in food units?

    <p>+50 + 60 °C</p> Signup and view all the answers

    How does boiling milk affect its proteins?

    <p>Thermolabile albumin is destroyed (by boiling)</p> Signup and view all the answers

    What is the primary purpose of adulterating milk with sodium bicarbonate?

    <p>for acid neutralization</p> Signup and view all the answers

    What does a hygienic assessment of 1st grade wheat flour indicate if humidity is 17%?

    <p>Flour meets the requirements of Interstate Standards in all respects</p> Signup and view all the answers

    Which sequence correctly describes the flow of lymph from the small intestine?

    <p>Ileum -&gt; Nodi Juxtaintestinales -&gt; Ductus Thoracicus</p> Signup and view all the answers

    What is a key indicator of diluted milk?

    <p>reducing the specific gravity of milk</p> Signup and view all the answers

    In evaluating the quality of 1st category beef meat, what does slight turbidity after adding copper sulfate suggest?

    <p>Evaluation of the results of the sample is difficult.</p> Signup and view all the answers

    What is the correct pathway for lymph drainage from the large intestine?

    <p>Cecum -&gt; Upper Ileal Nodes -&gt; Thoracic Duct</p> Signup and view all the answers

    What is an indicator of milk adulteration with water, concerning dry residue?

    <p>reducing the level of dry residue</p> Signup and view all the answers

    Which of the following vessels primarily carries venous blood from the pancreas?

    <p>V. porta</p> Signup and view all the answers

    Which veins are involved in the drainage of venous blood from the descending and sigmoid sections of the large intestine?

    <p>VV. colica sinistra</p> Signup and view all the answers

    What observation may indicate unhygienic conditions regarding 1st grade wheat flour?

    <p>fusarium infection is 1%</p> Signup and view all the answers

    What is the primary blood supply for the pancreas?

    <p>A. pancreaticoduodenalis superior et inferior</p> Signup and view all the answers

    Which nodes are involved in lymph flow from the large intestine to the thoracic duct?

    <p>Cecal-Intestinal Nodes</p> Signup and view all the answers

    What is the fate of lymph after it passes through the lumbar and abdominal nodes?

    <p>It continues to the thoracic duct.</p> Signup and view all the answers

    Lymph from the large intestine primarily drains into which of the following structures?

    <p>Thoracic duct</p> Signup and view all the answers

    Which substance primarily enhances gallbladder contraction?

    <p>Cholecystokinin</p> Signup and view all the answers

    What are the main proteases found in pancreatic juice?

    <p>Trypsin, chymotrypsin, elastase, and carboxypeptidases A and B</p> Signup and view all the answers

    In the complete absence of all types of nerve innervation, how will the intestine behave?

    <p>Constantly contract due to its own pacemakers</p> Signup and view all the answers

    Which deficiency will reduce bile secretion in response to acidic food in the duodenum?

    <p>Secretin</p> Signup and view all the answers

    What type of regulation is primarily involved in the large intestine?

    <p>Neural regulation</p> Signup and view all the answers

    What do polymeric food molecules in the gastrointestinal tract undergo?

    <p>Chemical breakdown due to enzymes</p> Signup and view all the answers

    How do adrenaline and acetylcholine influence the motility of the small intestine?

    <p>Adrenaline inhibits, acetylcholine enhances</p> Signup and view all the answers

    What is the typical pH range in the stomach?

    <p>1.5-2</p> Signup and view all the answers

    What will dramatically decrease secretion of gastrin?

    <p>Removal of pyloric part of the stomach</p> Signup and view all the answers

    What characterizes a patient with dramatically increased levels of gastrin in the blood?

    <p>Increased acidity of stomach contents</p> Signup and view all the answers

    What deficiency would decrease inhibition of gastric activity when fatty foods enter the duodenum?

    <p>Cholecystokinin-pancreozymin</p> Signup and view all the answers

    Which condition will release the greatest amount of saliva?

    <p>Stimulation of parasympathetic nerve fibers</p> Signup and view all the answers

    What converts insoluble fatty acids into soluble acids in the digestive tract?

    <p>Bile salts</p> Signup and view all the answers

    Where are the centers of hunger and satiety located?

    <p>The ventrolateral and ventromedial nuclei of the hypothalamus</p> Signup and view all the answers

    What is the role of mucin in saliva?

    <p>Makes swallowing easier</p> Signup and view all the answers

    How does reducing gastric pH to 1 or below affect gastrin release by G cells?

    <p>Stops gastrin secretion</p> Signup and view all the answers

    Impaired absorption of fat hydrolysis may be associated with a deficiency of which substance?

    <p>Gastric lipase</p> Signup and view all the answers

    Which contractions in the small intestine are primarily responsible for mixing contents with digestive juices?

    <p>Pendulum contractions</p> Signup and view all the answers

    What type of food is known to increase motility in the small intestine?

    <p>Fiber-rich food</p> Signup and view all the answers

    The presence of which factor is key for the continuity of food processing in the GI tract?

    <p>Coordinated motility</p> Signup and view all the answers

    An analysis of digestive juice shows a colorless liquid with specific traits. What is this likely to be?

    <p>Saliva</p> Signup and view all the answers

    Damage to which section of the CNS is likely to cause a lack of conditioned salivary secretion?

    <p>Brainstem</p> Signup and view all the answers

    After the removal of intramural ganglia in the small intestine, which disturbance is expected?

    <p>Stasis of chyme</p> Signup and view all the answers

    What type of digestion occurs with enzymes synthesized in a given macroorganism?

    <p>Own digestion (intra and extracellular digestion)</p> Signup and view all the answers

    Study Notes

    General Hygiene

    • Products are categorized for therapeutic and preventative nutrition: milk, fermented milk products, vitamin preparations, vegetables, fruits, fish dishes, and fish oil.
    • Ration 4a is for those working with phosphorus and chromium compounds, aniline/toluidine derivatives, and ionizing/inorganic/organic lead.
    • Medical control of nutrition includes nutritional assessment, hygienic/epidemiological safety, caloric content, energy value, organoleptic properties, and food quantity/quality.
    • Ration 2a is for those working in chromium/chromium-containing compound production, phosphorus-containing compounds, aniline/toluidine derivatives, ionizing radiation exposure, and inorganic/organic lead compounds exposure.
    • Ration 4b is a diet characterized by vitamin C, E, B, glutamic acid, and plant-origin detoxifying products.

    Defrosting Food

    • Prevents microbial growth without reducing food quality.

    Rejecting Food Products

    • Check organoleptic (sensory) parameters and quality.
    • Store a sample in the fridge for 48 hours
    • Test for employee health.
    • Check dishware and food preparation areas.

    Disinfection of Dishes for Quarantine

    • Soak dishes in disinfectant solutions for 1 hour, rinse, and dry.
    • Soak dishes for 30 minutes, rinse, dry.
    • Soak dishes for 10 minutes, rinse, dry.
    • Disinfect the room.
    • Soak dishes in baking soda / acetic acid.

    Food Department Restrictions

    • People with scarlet fever or diphtheria.
    • People with a negative bacilli test result.
    • Patients recovered from hepatitis A.
    • Patients with congenital heart disease.

    Organized Groups With Daily Ration Provision

    • Places of inpatient treatment.
    • Places of outpatient treatment.
    • Hotels.
    • Restaurants.
    • Canteens.

    Purpose of Therapeutic and Preventive Nutrition

    • Prevention of occupational illnesses or diseases through food.
    • Dietary therapy based on the disease pathogenesis and clinic.
    • Dietary planning that considers the disease's dynamic response and clinic.
    • Provision of biologically active substances for workers in production.

    Sanitary and Epidemiological Examination of Food Products

    • Determining the product's nutritional value and safety for human health.
    • Implementing current sanitary control.
    • Implementing preventive sanitary control.
    • Assessing nutritional value and organoleptic parameters of the food product.
    • Laboratory analysis of food product samples for microbial contamination.

    Food Products: False Information and Characteristics

    • Falsified products do not meet requirements and provide false information.
    • Surrogate products are imitations.
    • Food substitutes are replacements.
    • Microbe-contaminated products are those infected by pathogens.
    • Chemically toxic products.

    Nutritional Status

    • Health indicators are affected by nutrition.
    • Data on human nutrition habits.
    • Components of the human nutrition menu.
    • Information on appropriate products for nutritional requirements.
    • Overall health at birth, and nutritional history recorded during development.

    Dietary Ration for Diabetes

    • Ration 9.
    • Ration 3.
    • Ration 6.
    • Ration 12.
    • Ration 15.

    Fish Meat Soup and Digestive System Issues

    • The secretion of digestive glands increases due to the high activity of extractive substances in fish soup.
    • The mineral composition cannot meet daily requirement.
    • Low nitrogen extractive content in fish soup.

    Foods Not Used in Dietary Nutrition

    • Duck meat.
    • Chicken meat.
    • Turkey meat.
    • Fish meat.
    • Beef.

    Easily Digestible Foods

    • Milk
    • Meat
    • Bread
    • Eggs
    • Beans

    Number of Rations in Therapeutic and Preventative Nutrition

    • 8 rations.
    • 10 rations.
    • 3 rations.
    • 4 rations.
    • 6 rations.

    Causal Factors of Physical Bombing of Canned Food

    • Heating or freezing of canned food.
    • Cans' tightness issues.
    • Insufficient filling of cans.
    • Development of residual microflora.
    • Product's acidic environment effects on can walls.

    Rules for Layout of Food Premises

    • Consecutive order, in terms of the production process.
    • Methods for food product thermal treatment.
    • Food product storage in refrigerators.
    • Availability of food storage facilities.
    • Compliance with cooking procedures and safety.

    Storage Time for Ready Meals in Food Units

    • 48 hours.
    • 6 hours.
    • 12 hours.
    • 24 hours.
    • 72 hours.

    Documents Needed in Food Units

    • Employee somatic disease records.
    • Raw food / cooked food acceptance records.
    • Employee health check records.
    • Food product verification / certification records.
    • Records for product fortification with vitamin C.

    Temperature for Dishwashing Water in Food Units

    • 40 to 65°C.
    • 30 to 45°C.
    • 40 to 55°C.
    • 50 to 60°C.
    • 50 to 68°C.

    Further topics are too extensive and require further subdivisions to create a thorough study

    guide.

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    Description

    Test your knowledge about therapeutic and preventive nutrition with this quiz. Explore various rations, health benefits, and the science behind nutrition management. Assess your understanding of food safety, organoleptic properties, and the nutritional needs for specific individuals.

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