Food Nutrition Mock Exam Questions (2)
1. Noun explanation (3 points for each question, 15 points in total)
1. Nutrition
2. Protein efficacy ratio
3、amino acid score
4. The acid- and alkali-forming effect of food
5. Dietary Guidelines
2. Multiple choice questions (1 point each, 20 points in total)
1. In order to guide residents to have reasonable nutrition and a balanced diet, many countries have formulated recommended dietary nutrient supply amounts, namely: ( ).
A、DRIs B、RDAs C、RNI D、EAR
2. Gastric acid is composed of ( ) and is secreted by the parietal cells of the gastric mucosa.
A. Sulfuric acid B. Hydrochloric acid C. Acetic acid D. Tannic acid
3. The main component of gastric mucus is ( ).
A. Pepsinogen B. Pepsin C. Gastric acid D. Glycoprotein
4. Small intestinal juice is a ( ) liquid secreted by the duodenum and intestinal gland cells.
A. Acidic B. Weakly acidic C. Alkaline D. Weakly alkaline
5. The main function of the large intestine is ( ).
A. Digest food B. Absorb nutrients C. Absorb water D. Digest food residues
6. Generally speaking, more than ( ) of the energy required by the body comes from carbohydrates in food.
A、30% B、50% C、60% D、70%
7. According to the measurement using a "bomb calorimeter", the average heat generated by 1g of protein when burned outside the body is ( ).
A、17.15 kJ B、39.54 kJ C、23.64 kJ D、18.61 kJ
8. Nutrients in food are not 100% absorbed in the digestive tract. Generally, the absorption rates of carbohydrates, fats, and proteins in mixed meals are in order ( ).
A、96%，92%，98% B、98%，95%，92%
C、98%，92%，95% D、95%，98%，92%
9. The total amount of iron in the human body is approximately ( ).
A、4~5g B、8~15g C、14~15g D、114~115μg
10. The nitrogen content of most proteins is quite similar, with an average of about ( ).
A、10% B、16% C、26% D、6.25%
11. Which of the following views is wrong ( ).
A. Iodine is mainly involved in the synthesis of thyroid hormone in the body;
B. The physiological functions of zinc are generally divided into catalytic, structural and regulatory functions;
C. Selenium is distributed in various tissues, organs and body fluids of the human body, with the highest concentration in the liver;
D. Copper is involved in iron metabolism and red blood cell production.
12. The chemical name of vitamin B2 is ( ).
A. Tocopherol B. Thiamine C. Riboflavin D. Retinol
13. ( ) is the most abundant polyunsaturated fatty acid in retinal photoreceptors.
A、DHA B、AA C、VA D、VD
14. ( ) is the proliferation factor of Bifidobacteria.
A. Oligosaccharide alcohol B. Sorbitol C. Mannitol D. Xylitol E. Maltitol
15. The important source of calcium is ( ).
- Vegetables B. Milk and dairy products C. Fruits D. Grain
16. Rickets in children is caused by lack of ().
A. Iron B. Zinc C. Magnesium D. Calcium E. Copper
17. Severe deficiency of ( ) can cause beriberi accompanied by physical weakness.
A. Retinol B. Calciferol C. Thiamine D. Riboflavin E. Niacin
18. The "three D" symptoms are mainly caused by a lack of ( ).
- Retinol B, Calciferol C, Thiamine D, Riboflavin E, Niacin
19. The types of iodine fortifiers mainly use artificial chemical synthesis ( ) and potassium iodate.
A seaweed iodine B, potassium iodide C, sodium iodide D, magnesium iodate E, sodium iodate
20. Amino acids that are aromatic include ( ).
A. Tryptophan B. Methionine C. Tyrosine D. Lysine E. Arginine
3. Multiple-choice questions (2 points for each question, 20 points in total, no points will be awarded for more than one choice)
1. Among the nutrients required by the human body, ( ) are called "micronutrients".
A. Carbohydrates B. Protein C. Vitamin D. Minerals E. Lipids
2. Pancreatic juice is secreted by the exocrine gland part of the pancreas and contains ( ) three main enzymes.
A. Pancreatic amylase B. Pancreatic lipase C. Trypsin D. Ribonuclease E. Deoxyribonuclease
3. The factors that affect basal metabolism mainly include ( ).
A. Body surface area B. Age C. Gender D. Hormones E. Season and labor intensity
4. Which of the following are essential amino acids ( ).
A. Serine B. Histidine C. Methionine D. Lysine E. Cystine
5. The fortified fatty acids in food mainly include ( ).
A. Linoleic acid B. Oleic acid C. γ-linolenic acid D. Arachidonic acid E. DHA
6. Nutritionally important lipids mainly include ( )
A. Triglycerides B. Fat C. Phospholipids D. Sterols E. Ergosterol
7. Common sugar alcohols include ( ).
A. Sorbitol B. Mannitol C. Xylitol D. Maltitol E. Oligosaccharide alcohol
8. Which of the following statements about iron absorption and metabolism is incorrect ( ).
A. The absorption of iron is mainly in the upper part of the small intestine, and the absorption efficiency is the best;
B. Generally speaking, the absorption rate of iron in plant foods is higher than that in animal foods;
C. The iron stored in the body of an adult male is about 1g;
D. The liver is the main site for iron storage;
E. Iron mainly exists in the form of ferrous iron in food.
9. ( ) is the most commonly used amino acid fortifier.
A. Tryptophan B. Methionine C. Threonine D. Taurine E. Lysine
10. ( ) is often used as a calcium fortifier.
A. Calcium gluconate B. Calcium carbonate C. Calcium lactate D. Calcium phosphate E. Calcium hydrogen phosphate
4. Short answer questions (questions 1-6 are worth 7 points each, question 7 is worth 8 points, a total of 50 points)
1. What is the bioavailability of minerals, and what are the factors that affect the bioavailability of minerals?
2. What are the concepts and characteristics of vitamins?
3. How is protein digested and absorbed?
4. What are the physiological functions and main food sources of iron?
5. What are the factors that affect calcium digestion and absorption?
6. What are the physiological functions of vitamin C?
7. What are the names of fatty acids and the physiological functions of essential fatty acids?
5. Essay questions (15 points each, 45 points in total)
1. Briefly describe the content and nutritional significance of the Dietary Guidelines?
2. Briefly describe the types of carbohydrates and the effects of processing on carbohydrates?
3. Briefly describe the basic requirements and fortification methods for selecting nutritional fortifiers?
Food and Nutrition Mock Examination Questions (2) Answer Part
1. Noun explanation (3 points for each question, 15 points in total)
1. Nutrition: refers to the process by which the human body digests, absorbs, and utilizes food or nutrients. It is also the process by which humans obtain food from the outside world to meet their own physiological needs.
2. Protein efficacy ratio: The ratio of the weight gain of young animals to the protein they eat is used to express the efficiency of using protein for growth. Protein efficacy ratio = animal weight gain (g) / food protein intake (g)
3. Amino acid score: an evaluation index of protein quality, amino acid score = [mg of amino acids in 1g of tested protein/mg of amino acids in demand mode] × 100%
4. The acid-base-forming effect of food: refers to the process in which the ingested food becomes a source of acidic substances or alkaline substances for body fluids through metabolism by the body.
5. Dietary Guidelines: refer to the general guiding principles of a country or a region for all residents or special groups within a certain period of time. It is formulated based on nutritional theory and combined with the actual situation of the community population. It is a guiding opinion to educate the community population to adopt a balanced diet and consume reasonable nutrition to promote health.
2. Multiple choice questions (1 point each, 20 points in total)
1、（B）2、（B）3、（D）4、（D）5、（C）6、（B）7、（C）8、（B）9、（A）10、（B）11、（C）12、（C）13、（A）14、（A）15、（B）16、（ D ）17、（ B）18、（ E ）19、（ B）20、（C）
3. Multiple choice questions (2 points each, 20 points in total)
1、（CD）2、（ABC）3、（ABCDE）4、（BCD）5、（ACDE ）6、（ABD）7、（ABCD）
8、（BE）9、( ABCE ) 10、（ABCE）
4. Short answer questions (questions 1-6 are worth 7 points each, question 7 is worth 8 points, a total of 50 points)
1. What is the bioavailability of minerals, and what are the factors that affect the bioavailability of minerals?
Answer: The bioavailability of minerals, also called the bioavailability of minerals, refers to the proportion of minerals in food that are absorbed and utilized by the body. 2 minutes
Influencing factors:
Chemical form, particle size, food composition, food processing, physiological factors 5 points
2. What are the concepts and characteristics of vitamins?
Answer: Vitamins are a type of trace low-molecular organic compounds necessary to maintain normal physiological functions of the human body. 2 minutes
Features: 5 points
① Vitamins exist in natural foods as entities or precursor compounds.
②They do not provide heat energy in the body and are generally not a component of the body.
③They participate in maintaining normal physiological functions of the body and are required in very small amounts, usually measured in mg or ug, but they are essential.
④ They generally cannot be synthesized in the body, or the amount synthesized is small and cannot meet the needs of the body, and must be continuously supplied by food.
⑤ Long-term lack or insufficiency of certain vitamins in food can cause metabolic disorders and pathological conditions, forming vitamin deficiency.
3. How is protein digested and absorbed?
Answer: Digestion: 4 points
Absorption: After proteins are decomposed into amino acids in the digestive tract, they are absorbed in the small intestinal mucosa. After absorption, they enter the blood circulation through the capillaries in the small intestinal villi. This is an active transport process and requires the presence of Na+. 3 points
4. What are the physiological functions and main food sources of iron?
Answer: Functions of iron:
①Participate in the transport of oxygen and tissue respiration in the body 2 points
②Maintain normal hematopoietic function 1 point
Food sources:
Good sources of iron in the diet are animal foods, (1 point) such as liver, lean meat, eggs, whole animal blood, poultry, fish, etc. (1 point) Plant foods such as kelp and sesame have higher iron content, each Beans are also rich in iron, and some vegetables (such as rape, celery, etc.) are also rich in iron. (1 point) In addition, using an iron pan for cooking is also a good source of iron. (1 point)
5. What are the factors that affect calcium digestion and absorption?
Answer: 1) Inhibiting factors: 4 points
①Phytic acid and oxalic acid inhibit calcium absorption
② Dietary fiber affects calcium absorption
③Insufficient vitamin D in the body
④Imbalanced calcium and phosphorus ratio in food
⑤ Fat indigestion will also reduce calcium absorption.
⑥Others: The elderly and patients who drink too much, do little exercise or are bedridden for a long time, as well as some alkaline drugs (such as berberine, tetracycline, etc.) will reduce the absorption rate of calcium.
2) Promoting factors: 3 points
① Vitamin D promotes calcium absorption.
②Lactose and protein promote calcium absorption
③Acidic substances such as lactic acid and amino acids;
6. What are the names of fatty acids and the physiological functions of essential fatty acids?
answer:
1. Naming: 4 points
△Numbering system: Counting from the carboxyl terminal carbon atom (-COOH), use Arabic numerals to position the carbon atoms on the fatty acid molecule.
n or Ψ system: Positioned starting from the carbon atom farthest from the carboxyl end.
Function: 3 points
structural components of cell membrane
prostaglandin precursor
Promote growth and protect skin
Enhance eyesight and maintain visual function
7. What are the physiological functions and main food sources of vitamin C?
Answer: Physiological functions:
① Promote collagen biosynthesis 1 point
②Promote biological redox process 1 point
③Improve the utilization of iron, calcium and folic acid 1 point
④Prevent cardiovascular disease 1 point
⑤Block the formation of nitrosamines 1 point
⑥As a free radical scavenger 1 point
⑦Detoxification effect 1 point
Food sources:
Vitamin C in food mainly exists in fresh vegetables and fruits, and the human body cannot synthesize it. Fruits such as jujubes, wild jujubes, oranges, hawthorns, lemons, kiwis, sea buckthorns and prickly pears are rich in vitamin C; vegetables such as green leafy vegetables, green peppers, tomatoes and Chinese cabbage are rich in vitamin C. 1 point
5. Essay questions (15 points each, 45 points in total)
1. Briefly describe the content and nutritional significance of the Dietary Guidelines?
answer:
1) A variety of foods, mainly cereals: No natural food can provide all the nutrients needed by the human body. The main reason for using cereals is to avoid the dietary disadvantages of developed countries. In addition, you should also pay attention to the combination of thickness and thickness, and eat some whole grains. 2 minutes
2) Eat more vegetables, fruits and potatoes: Provide rich vitamins, inorganic salts and dietary fiber. In particular, the vitamin content in colored vegetables exceeds that of light-colored fruits and vegetables. Fruits are also rich in fruit acid, pectin, etc.; potatoes are rich in dietary fiber, multiple vitamins and minerals. 2 minutes
3) Eat milk, beans or their products regularly: Milk is an excellent source of natural calcium and rich in protein; beans are rich in high-quality protein, unsaturated fatty acids, calcium and VB family, and are cheap. Cheap and good quality. 2 minutes
4) Eat an appropriate amount of fish, poultry, eggs, and lean meat regularly, and eat less fatty meat and meat oil: Animal foods such as fish, poultry, eggs, and lean meat are good sources of high-quality protein, fat-soluble V, and minerals. A considerable number of urban and rural residents in my country do not eat enough animal food on average and should increase their intake appropriately; while some residents in big cities eat too much animal food and not enough cereals and vegetables, which is bad for their health. Fatty meat and meat oil are high-energy and high-fat foods, and excessive intake often leads to obesity. 2 minutes
5) There should be a balance between food intake and physical activity to maintain an appropriate weight: Food intake and physical activity are the two main factors in controlling weight. It is necessary to maintain a balance between food intake and energy consumption. Being overweight or underweight is an unhealthy sign, which can lead to reduced immunity and vulnerability to certain diseases. Also pay attention to the reasonable meals, 3:4:3 for breakfast, lunch and dinner is appropriate. 2 minutes
6) Eat light and low-salt meals: the average per capita in my country is 15-16gd, which should be <10g/person. Don’t be too greasy and eat less fried and smoked food. 2 minutes
7) Drinking alcohol should be limited: high-density alcohol contains high energy and does not contain other nutrients. Alcohol abuse is harmful to health. 2 minutes
8) Eat hygienic food: Eat clean, hygienic, non-perishable food. 1 point
2. Briefly describe the types of carbohydrates and the effects of processing on carbohydrates?
Answer: Type:
Monosaccharides: mainly glucose, fructose and galactose. 1 point
Disaccharides: sucrose, lactose, maltose 1 point
Sugar alcohols: sorbitol (also known as glucose alcohol), xylitol, maltitol, lactitol 1 point
Oligosaccharides: isomaltooligosaccharide; fructooligosaccharide; lactulooligosaccharide; xylooligosaccharide 1 point
Polysaccharides: starch, cellulose, hemicellulose, pectin, plant gum, gum, algae polysaccharide, etc. 1 point
Influence:
1. Starch hydrolysis 2 points
Acid hydrolysis (dilute acid) or enzyme (liquefying amylase) hydrolysis can produce limit dextrin or maltose.
2. Gelatinization and aging of starch 2 points
Gelatinized starch definition: Starch granules are insoluble in water, but are easily hydrated and swell by about 10% of their volume when absorbing water. When starch granules are suspended in water and heated, the expansion increases until the starch granules rupture, the solution viscosity increases, and the birefringence phenomenon disappears. The starch at this time is called gelatinized starch, and this process is called gelatinization of starch.
Gelatinized product: physical starch, i.e. α-starch, ungelatinized starch is called β-starch
Aging or retrogradation: Gelatinized starch (α-starch) can turn back into indigestible β-starch after slow cooling, which is the aging or retrogradation of starch.
3. Leaching loss 2 points
High temperature: Boiling water in food processing can cause a certain loss of low-molecular carbohydrates and even dietary fiber in fruits and vegetables during canning.
Non-heating: Entering the processing water: The loss of green peas is smaller, about 12%, they are mainly lost by entering the processing water.
4. Caramelization 2 points
Caramelization: It is the result of heating sugars above their melting point (higher than 135°C) when they do not contain amino compounds. It can be carried out under acidic and alkaline conditions. After a series of changes, brown substances such as caramel are generated. and lose nutritional value.
5. Carbonyl ammonia reaction 2 points
Carbonyl ammonia reaction: The reaction between the carboxyl group of reducing sugar and the amino group of amino acid produces a brown color during high temperature or long-term storage. It is also called sugar ammonia reaction or Maillard reaction.
Adverse effects: It can reduce the bioavailability of lysine, etc., thus reducing the nutritional value of protein.
As for its effect on carbohydrates, it's not that big.
Beneficial impact: If the reaction is properly controlled, certain products such as baked goods can obtain good color, aroma and taste in food processing. Reaction process:
3. Briefly describe the basic requirements and fortification methods for selecting nutritional fortifiers
Answer: Basic requirements: 8 points
(1) Able to achieve centralized processing and production.
(2) The fortified nutrients and fortification process should have the characteristics of low cost and simple technology.
(3) In the process of food nutrition fortification, the original sensory properties of the food will not be changed. The dark color and strong smell of the carrier can be used to cover up the slight color and smell changes caused by the fortifier.
(4) Vitamins and certain amino acids are less lost during the processing of fortified foods and the storage of products. The micronutrients in the final product have high stability and good stability during storage.
(5) The bioavailability of micronutrients in the final product is high.
(6) The affinity between the nutritional supplement and the carrier is high.
(7) There is no interaction between nutrients.
(8) Reduce the cost of food fortification as much as possible.
Strengthening method: 7 points
1. Add to raw materials or essential foods
All fortified foods mandated by national laws and fortified contents with public health significance fall into this category.
2. Added during processing
Addition during processing is the most commonly used method to fortify food. After the fortifier is added, the fortifier can be fully mixed with other ingredients of the food through several processing steps, and the addition of the fortifier can change the color of the food. The impact on sensory properties such as aroma and taste is as small as possible.
3．Mixed into finished product
In order to reduce the loss of the enhancer during raw material storage and processing before processing, many methods are adopted to mix it into the final process of the finished product.
4．Physical and chemical strengthening method
In addition to the fortification method of adding external fortifiers to food, physical methods can also be used to convert ergosterol present in the food itself into vitamin D2 after ultraviolet irradiation. Therefore, there is a method of irradiating milk with ultraviolet generating devices such as quartz mercury lamps to increase the vitamin D content in milk. In addition, acid hydrolysis is commonly used to hydrolyze long-chain macromolecules such as proteins and sugars into short-chain small molecules to facilitate digestion and absorption.
5. biochemical enhancement method
The fortification method that uses biochemical methods to convert certain components originally contained in food into nutrients needed by the human body is called biochemical fortification.