营养1（Nutrition 1）.docVIP

营养1（Nutrition 1） 1 papers on nutrition and food hygiene Date: browse [40] on September 11, 2013 Bengbu Medical College nutrition and food hygiene examination volume 2012-2013-2 term Paper number: nutrition and food hygiene 142918 generation time: 2013-9-6 14:29:33 Year: () major: () Name: () student number: () Explanation questions (11 questions, 32 points) 1 (3 points) dietary structure 2 (3 points) foodborne illness (foodborne, disease) 3 (3 points) health food 4 (3 points) - mineral resistance 5 (2 points).CGV 6 (3 points).RNI: 7 (3 minutes). Protein sparing effect 8 (3). Intestinal cyanosis 9 (3) amino acid score 10 (3 points).BV 11 (3 points) polysaccharides Radio questions (please choose one from the alternative and fill it in the corresponding position of the answer sheet, 20 questions, 21 points) 12 (1 points) in patients with gout during remission should be normal balanced diet, (purine) high content of food () purine medium amount of food () purine content of low food A. disable, limited selection, free uptake, B. free uptake, restricted selection, disable C., restricted selection, restricted selection, restricted selection, D. disable, disable disable 13 (1 points). Mutton Cubes Roasted on a Skewer Street will be directly on the charcoal grilled mutton pieces, high content of toxic substances such as the mutton string (). A. aflatoxin B., benzo (a) pyrene, C., propanol, D., acrylamide 14 (1 points). The biological value of proteins depends mainly on A. content and ratio of various amino acids B. content and ratio of various essential and nonessential amino acids C. content and ratio of various essential amino acids D. content and ratio of various non essential amino acids 15 (1 points). Calcium is the most abundant mineral in the human body, 99% of which is concentrated in the body A. bones and teeth, B., soft tissue and extracellular fluid, C., bones and soft tissues, D., teeth and blood 16 (1). Among the following bacteria causing bacterial po