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 (B)</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 (C)</p> Signup and view all the answers

Rejecting a food product involves which of the following actions?

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

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

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

What determines the organoleptic properties of food?

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

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

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

How does boiling milk affect its proteins?

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

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

<p>for acid neutralization (C)</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 (D)</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 (D)</p> Signup and view all the answers

What is a key indicator of diluted milk?

<p>reducing the specific gravity of milk (B)</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. (B)</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 (B)</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 (C)</p> Signup and view all the answers

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

<p>V. porta (D)</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 (B)</p> Signup and view all the answers

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

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

What is the primary blood supply for the pancreas?

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

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

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

Which substance primarily enhances gallbladder contraction?

<p>Cholecystokinin (D)</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 (D)</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 (B)</p> Signup and view all the answers

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

<p>Secretin (A)</p> Signup and view all the answers

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

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

What do polymeric food molecules in the gastrointestinal tract undergo?

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

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

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

What is the typical pH range in the stomach?

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

What will dramatically decrease secretion of gastrin?

<p>Removal of pyloric part of the stomach (D)</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 (B)</p> Signup and view all the answers

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

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

Which condition will release the greatest amount of saliva?

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

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

<p>Bile salts (D)</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 (C)</p> Signup and view all the answers

What is the role of mucin in saliva?

<p>Makes swallowing easier (A)</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 (C)</p> Signup and view all the answers

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

<p>Gastric lipase (C), Bile acids or bilirubin (D)</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 (C)</p> Signup and view all the answers

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

<p>Fiber-rich food (A), Liquid food (B)</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 (A)</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 (A)</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 (D)</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 (B), Disruption of peristaltic rhythm (D)</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) (B)</p> Signup and view all the answers

Flashcards

Therapeutic and Preventive Nutrition Categories

These are food groups recommended for therapeutic and preventive nutrition, aiming to improve health and wellbeing.

Ration 4a: Purpose

Ration 4a is a special diet designed for individuals exposed to phosphorus and its compounds, protecting them from potential health risks.

Medical Control of Nutrition

Medical control involves ensuring food quality, safety, and nutritional value to safeguard the health of consumers.

Ration 2a: Purpose

Ration 2a is a specialized diet designed for individuals working with chromium and chromium-containing compounds.

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Ration 4v: Characteristics

Ration 4v is characterized by increased intake of vitamins (C, E, B) and glutamic acid and emphasizes detoxifying plant-based products to support the body.

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Defrosting: Role

Defrosting allows for the safe thawing of frozen food products by preventing microbial growth and maintaining food quality.

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Rejecting Food Products: Reason

Rejecting a food product usually involves a thorough inspection of its organoleptic parameters (taste, smell, appearance) and overall quality to ensure safety.

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Food Department Inspection: Purpose

This involves verifying food quality and the health of food handlers in the food department to prevent contamination and ensure public health.

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Dishwashing Water Temperature

The temperature of the water used for washing dishes in food units should be between +40 + 55 °C. This temperature range ensures effective cleaning while minimizing risks of bacterial growth.

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Boiling Milk's Effect on Albumin

Boiling milk destroys thermolabile albumin, a type of protein. This affects the milk's nutritional value, as albumin contributes to its overall protein content.

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Sodium Bicarbonate in Milk

Adding sodium bicarbonate (baking soda) to milk neutralizes its acidity. This is done to mask the sour taste of spoiled milk or to improve its appeal when diluted with water.

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1st Grade Wheat Flour Requirements

1st grade wheat flour should have a specific odor and taste, a humidity of 17%, a gluten content of 35%, metal impurities less than 5 mg/kg, a fusarium infection of 1%, and no barn pests. These criteria ensure the quality and safety of the flour.

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Milk Dilution and Specific Gravity

Diluting milk with water reduces its specific gravity. This is a common indicator of milk adulteration, as the addition of water lowers the density of the milk.

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Beef Meat Quality Test

Beef meat of the 1st category should exhibit a slight turbidity when tested with a 5% aqueous solution of copper sulfate. This indicates the presence of certain proteins and is a sign of quality.

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Milk Thermal Handling: Pasteurization vs. Boiling

Pasteurization is a heat treatment that kills most harmful bacteria in milk without significantly altering its nutritional value. Boiling, on the other hand, destroys thermolabile proteins, reducing the biological value of milk.

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Milk Thermal Handling and Protein Value

The biological value of milk proteins is affected by thermal handling methods. While pasteurization retains most of the protein value, boiling destroys some thermolabile proteins, reducing the overall nutritional content.

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Lymph Flow from Small Intestine

Lymph from the small intestine travels through a series of nodes, including the ileocecal, mesenteric, peri-intestinal, and lumbar nodes, before reaching the lymphatic thoracic duct.

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Lymph Flow from Large Intestine

Lymph from the large intestine follows a path through various nodes, including cecum-intestinal, iliac-ring, ileal-ring, and colonic nodes, ultimately reaching the lymphatic thoracic duct or intestinal tract.

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Venous Drainage from Temporal Gland

Venous blood from the temporal gland drains through a series of veins, including the pancreaticoduodenal veins, the splenic vein, and the portal vein, eventually reaching the liver.

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Venous Drainage from Descending and Sigmoid Colon

Venous blood from the descending and sigmoid colon flows through the inferior mesenteric vein, then into the splenic vein, and finally into the portal vein, ultimately reaching the liver.

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Blood Supply of the Pancreas

The superior and inferior pancreaticoduodenal arteries, along with branches of the splenic and gastroduodenal arteries, supply blood to the pancreas.

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What hormone stimulates gallbladder contraction?

Cholecystokinin (CCK) is a hormone that stimulates the gallbladder to contract and release bile into the duodenum.

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What are the primary protein-digesting enzymes in pancreatic juice?

The main proteases in pancreatic juice are trypsin, chymotrypsin, elastase, and carboxypeptidases A and B. These enzymes break down proteins into smaller peptides and amino acids.

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What happens to intestinal movement in the absence of nerve innervation?

Even without nerve innervation, the intestine can still move due to its own intrinsic pacemakers, which generate rhythmic contractions known as peristalsis. However, the movement will be irregular.

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What hormone is essential for bile secretion in response to acidic food in the duodenum?

Secretin is a hormone that stimulates the secretion of bicarbonate from the pancreas, which neutralizes the acidic chyme entering the duodenum. If secretin is deficient, bile secretion won't be properly triggered by acidic food in the duodenum.

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How can damage to the lateral hypothalamus affect appetite?

Destruction of the lateral sections of the hypothalamus can lead to disturbances in appetite and energy balance. This can result in increased appetite and weight gain, or even complete loss of appetite.

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Which hormones stimulate the secretion of pancreatic juice?

Gastrin, secretin, and cholecystokinin are all hormones that stimulate the secretion of pancreatic juice. Each hormone plays a specific role in regulating digestive processes.

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What type of regulation primarily governs movements in the large intestine?

The large intestine relies primarily on mechanical regulation for its movements. This involves stretching of the intestinal wall, which triggers muscle contractions and peristalsis to move waste along.

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What does bile influence the absorption of?

Bile is crucial for the absorption of lipids (fats), fat-soluble vitamins, cholesterol, and calcium salts. This is because it helps emulsify fats, making them easier to digest and absorb in the small intestine.

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Pyloric Removal and Pepsin

Removal of the pyloric part of the stomach significantly reduces the secretion of pepsin, a key enzyme for protein digestion.

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High Gastrin, High Acidity

Elevated gastrin levels in the blood are linked to increased stomach acidity.

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CCK's Role in Fatty Food Inhibition

Cholecystokinin-pancreozymin (CCK) plays a crucial role in inhibiting gastric activity due to fatty foods in the duodenum.

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Parasympathetic Nerve and Saliva

Parasympathetic nerve stimulation is the primary driver of increased saliva output.

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Imaginary Feeding and Parasympathetic

The experience of 'imaginary feeding' involves stimulating the parasympathetic nervous system.

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Bile Salts and Fatty Acid Solubility

Bile salts, produced by the liver, are essential for converting insoluble fatty acids into soluble forms in the digestive tract.

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Hypothalamic Hunger and Satiety

The ventrolateral and ventromedial nuclei of the hypothalamus play a crucial role in regulating hunger and satiety signals in the brain.

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Mucin's Role in Swallowing

Mucin, a component of saliva, aids in swallowing by lubricating the food bolus and facilitating its smooth passage through the esophagus.

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Impaired fat hydrolysis

The inability to fully break down fats, a common issue in patients with problems like malabsorption or pancreatitis.

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Small intestine contractions

Peristalsis is a rhythmic contraction that pushes food through the digestive tract.

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Food type that decreases motility

Fatty foods slow down the movement of food through the digestive system.

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The digestive conveyor

Coordinated actions of the digestive system ensure efficient food processing from mouth to elimination.

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Saliva analysis results

Salivary glands are responsible for mucus and enzyme secretion to break down food.

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Section of the CNS responsible for salivation

The brainstem is the essential part of the brain for involuntary reflexes, including salivation.

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Effect of removing intermuscular plexus

Muscle contractions in the small intestine are essential for proper food mixing and movement.

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Food motivation factor

Hunger is triggered by low nutrient levels and signals for food intake.

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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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