Hygienic basis of food additives (supplements) using in modern nutrition.



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ЗНАЕТЕ ЛИ ВЫ?

Hygienic basis of food additives (supplements) using in modern nutrition.



Author: Krystyna Zaytseva, Lecturer / Teacher of Hygiene and Ecology Department

 

The 1st level tests

 

1. In the set of basic quality degrees of any food product we must except:

A. * Falsificated Product

B. Qualitative Product

C. Decreased Quality Product

D. Conditionally Suitable Product

E. Non-Qualitative (Unqualitative) Product

 

2. Additional quality degrees of any food product are the following:

A. * Falsificate, Rafinated, Surrogate (Ersatz)

B. Falsificate, Rafinated, Surrogate (Ersatz), Decreased Quality Product

C. Falsificate, Rafinated, Surrogate (Ersatz), Conditionally Suitable Product,

D. Falsificate, Rafinated, Surrogate (Ersatz), Non-Qualitative (Unqualitative) Product

E. Falsificate, Rafinated, Surrogate (Ersatz), Non-Qualitative (Unqualitative), Pure Product

 

3. Qualitative Food Product is a product which:

A. * satisfies all requirements of State Standard on this kind of products and can’t cause negative impact on human health

B. has some non-significant deviations from State Standard on this kind of products and can’t cause negative impact on human health

C. has some non-significant deviations from State Standard on this kind of products and can cause negative impact on human health

D. has significant deviations from State Standard on this kind of products and can cause negative impact on human health, but these deviations can be eliminated by additional culinary work up

E. has significant deviations from State Standard on this kind of products, these deviations can’t be eliminated by additional culinary work up and due to this it can cause negative impact on human health

 

4. Decreased Quality Food Product is a product which:

A. * has some non-significant deviations from State Standard on this kind of products and can’t cause negative impact on human health

B. satisfies all requirements of State Standard on this kind of products and can’t cause negative impact on human health

C. has some non-significant deviations from State Standard on this kind of products and can cause negative impact on human health

D. has significant deviations from State Standard on this kind of products and can cause negative impact on human health, but these deviations can be eliminated by additional culinary work up

E. has significant deviations from State Standard on this kind of products, these deviations can’t be eliminated by additional culinary work up and due to this it can cause negative impact on human health

 

5. Conditionally Suitable Food Product is a product which:

A. * has significant deviations from State Standard on this kind of products and can cause negative impact on human health, but these deviations can be eliminated by additional culinary work up

B. has some non-significant deviations from State Standard on this kind of products and can’t cause negative impact on human health

C. satisfies all requirements of State Standard on this kind of products and can’t cause negative impact on human health

D. has some non-significant deviations from State Standard on this kind of products and can cause negative impact on human health

E. has significant deviations from State Standard on this kind of products, these deviations can’t be eliminated by additional culinary work up and due to this it can cause negative impact on human health

 

 

6. Non-Qualitative (Non-Suitable) Food Product is a product which:

A. * has significant deviations from State Standard on this kind of products, these deviations can’t be eliminated by additional culinary work up and due to this it can cause negative impact on human health

B. has significant deviations from State Standard on this kind of products and can cause negative impact on human health, but these deviations can be eliminated by additional culinary work up

C. has some non-significant deviations from State Standard on this kind of products and can’t cause negative impact on human health

D. satisfies all requirements of State Standard on this kind of products and can’t cause negative impact on human health

E. has some non-significant deviations from State Standard on this kind of products and can cause negative impact on human health

 

7. FalsificatedFood Product is a product:

A. * which native properties were changed for the fraud of consumers

B. whichis free of ballast substances

C. which is a substitute of natural product

D. which has significant deviations from State Standard on this kind of products, these deviations can’t be eliminated by additional culinary work up and due to this it can cause negative impact on human health

E. which has significant deviations from State Standard on this kind of products and can cause negative impact on human health, but these deviations can be eliminated by additional culinary work up

 

8. Surrogate (Ersatz) is a product:

A. * which is a substitute of natural product

B. which native properties were changed for the fraud of consumers

C. whichis free of ballast substances

D. which has significant deviations from State Standard on this kind of products, these deviations can’t be eliminated by additional culinary work up and due to this it can cause negative impact on human health

E. which has significant deviations from State Standard on this kind of products and can cause negative impact on human health, but these deviations can be eliminated by additional culinary work up

 

The 2nd level tests

 

9. A chemical reaction which was put into background of any product acidity determination:

A. * neutralization of excessive acid products (which production was a result of food product un-freshness) by base (alkaline) solution

B. acidification of chemical compounds

C. alkalization of chemical compounds

D. chemicals spontaneous decomposition

E. revelation of adulteration by specific reagents

 

10. Conditional unit for bread acidity representing is:

A. * acidity ° (one acidity degree)

B. ° T (one Terner degree)

C. ° C (one degree by Celcius scale)

D. ° F (one degree by Fahrenheit scale)

E. ° K (one degree by Kelvin scale)

 

11. Conditional unit for flour acidity representing is:

A. * acidity ° (one acidity degree)

B. ° T (one Terner degree)

C. ° C (one degree by Celcius scale)

D. ° F (one degree by Fahrenheit scale)

E. ° K (one degree by Kelvin scale)

 

 

12. A chemical reaction which was put into background of revelation of coffee falsification with surrogates:

A. * revelation of Starch (Amylum) of cereals powder added to the natural coffee by using of Iodine solution

B. neutralization of acids by base (alkaline) solution

C. acidification of chemical compounds

D. alkalization of chemical compounds

E. chemicals spontaneous decomposition

 

13. Group of Gustatory Food Substances includes:

A. * Alcohols, Organic Acids, Ether Oils, Kethons

B. Alcohols, Organic Acids, Kethons, Catalyzers

C. Alcohols, Organic Acids, Kethons, Enzymes

D. Organic Acids, Ether Oils, Kethons, Catalyzers

E. Alcohols, Organic Acids, Kethons, Catalyzers

 

14. Group of Nutritive Food Substances includes:

A. * - Structural, Energetic, Catalytic substances

B. Structural, Energetic, Catalytic, Gustatory substances

C. Catalytic, Gustatory substances

D. Structural, Catalytic, Gustatory substances

E. Structural, Energetic, Gustatory substances

 

15. Revelation of strong drinks falsifications by adding of methyl alcohol (methyl alcohol test) consists in reaction of investigated beverage with:

A. * - Heated Copper wire

B. Heated Zink wire

C. Heated Lead wire

D. Heated Iron wire

E. Heated Aluminum wire

 

16. Principle of coffee surrogates admixture revelation consists in chemical reaction between:

A. * Starch (Amylum) of admixed cereals (barley, rye or oat powder) and Iodine solution (according to instruction - 5% KJ)

B. Neutralization of acids with Base solution

C. Acidification

D. Reaction between H+ and OH-

E. Heated Copper wire and investigated coffee drink

 

17. Sugar substitutes (artificial sweeteners) are food additives (supplements) which attempts to duplicate the taste effect of:

A. * Sugar or corn syrup

B. Sugar, corn syrup or cherry sirup

C. Sugar, corn syrup or berry sirup

D. Sugar, corn syrup or ananas sirup

E. Sugar, corn syrup or apricot / peach sirup

 

18. Sugar substitutes (artificial sweeteners) in comparison with natural sugar have:

A. * lower energetic value

B. higher energetic value

C. significantly higher energetic value

D. similar energetic value

E. the same energetic value

 

19. There is a set of artificially derived sugar substitutes which were approved for use (primarily - in the United States of America):

A. * Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame

B. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Cellulose

C. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Pectine

D. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Glucose

E. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Sorbitole

 

20. High intensity sweeteners which were approved for use (primarily - in the United States of America):

A. * - Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame

B. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Cellulose

C. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Pectine

D. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Glucose

E. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Sorbitole

The 3rd level tests

 

№ з/п 2 № з/п у БД2971

The first-rate wheat bread was brought to the hospital food-block: with humidity of 45 %, acidity of 3 °, porosity of 67 %.

Evaluate the quality of the bread, please

A. *Of good quality

B. Of poor quality

C. Adulterated

D. Conditionally fit

E. Of the lowered quality

№ з/п 89 № з/п у БД3304

Wheat flour came to realization in the trade network. By the documents its sort was defined as “extra”. Labanalysis data: color: white with yellowish, humidity: 17%, smell: acidous, acidity: 10°, taste: acidous, glutens: 15%, crunch: no.

Assess quality of product.

A. *poor quality product, not suitable for using

B. flour of high quality, can be used w/o limitations

C. conditionally suitable for using

D. flour has low humidity, not suitable for using

E. flour has high humidity, not suitable for using

№ з/п 102 № з/п у БД3317

While answering the state examination a student of medical faculty said that the sanitary lab decides the

problem about suitableness of food for using.

Could you correct your colleague’s answer?

A. *health officer gives final conclusion about food quality

B. assistant of health officer gives a conclusion

C. dietologist gives final conclusion

D. cook gives the conclusion

E. customer gives a conclusion



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