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Nhu cầu năng lượng hàng ngày

Total questions: 62

Worksheet time: 47mins

Name
Class
Date
1.

What is the daily energy requirement for infants?

a)

100 Kcal/Weight (Kg)

b)

110 Kcal/Weight (Kg)

c)

120 Kcal/Weight (Kg)

d)

120 Kcal/Weight (Kg)

2.

What is the additional daily energy requirement for pregnant or breastfeeding women?

a)

500 Kcal

b)

800 Kcal

c)

1000 Kcal

d)

1200 Kcal

3.

Which of the following factors affects basal metabolism?

a)

Age

b)

Gender

c)

Endocrine glands

d)

All of A, B, and C are correct

4.

What is the classification of physical labor for farmers?

a)

Light labor

b)

Moderate labor

c)

Heavy labor

d)

Special labor

5.

What is the classification of physical labor for football players?

a)

Light labor

b)

Moderate labor

c)

Heavy labor

d)

Special labor

6.

What is the classification of physical labor for accountants?

a)

Light labor

b)

Moderate labor

c)

Heavy labor

d)

Special labor

7.

How much energy does gardening consume per hour?

a)

200 Kcal

b)

270 Kcal

c)

300 Kcal

d)

420 Kcal

8.

How much energy does playing volleyball consume for an adult (weight 50Kg) per hour?

a)

200 Kcal

b)

270 Kcal

c)

300 Kcal

d)

420 Kcal

9.

How much energy does walking (4 Km/h) consume for an adult (weight 50Kg) per hour?

a)

200 Kcal

b)

270 Kcal

c)

300 Kcal

d)

420 Kcal

10.

How much energy does cycling (10 Km/h) consume for an adult (weight 50Kg) per hour?

a)

200 Kcal

b)

270 Kcal

c)

300 Kcal

d)

420 Kcal

11.

What is the energy requirement coefficient for male labor at a light level?

a)

1.55

b)

1.61

c)

2.1

d)

2.2

12.

What is the energy requirement coefficient for female labor at a moderate level?

a)

1.55

b)

1.61

c)

2.1

d)

2.2

13.

What is the energy requirement coefficient for male labor at a heavy level?

a)

1.55

b)

1.61

c)

2.1

d)

2.2

14.

What is the energy requirement coefficient for female labor at a special level?

a)

1.55

b)

1.61

c)

2.1

d)
15.

What is the energy requirement coefficient for male labor at a heavy level?

a)

1.55

b)

1.61

c)

2.1

d)

2.2

16.

What is the energy requirement coefficient for female labor at a special level?

a)

1.55

b)

1.61

c)

2.1

d)

2.2

17.

What is the energy requirement coefficient for female labor at a light level?

a)

1.56

b)

1.78

c)

1.82

d)

2.4

18.

What is the energy requirement coefficient for male labor at a moderate level?

a)

1.56

b)

1.78

c)

1.82

d)

2.4

19.

What is the energy requirement coefficient for female labor at a heavy level?

a)

1.56

b)

1.78

c)

1.82

d)

2.4

20.

What is the energy requirement coefficient for male labor at a special level?

a)

1.56

b)

1.78

c)

1.82

d)

2.4

21.

What should an obese patient do to effectively lose weight, except for?

a)

Reduce the energy intake compared to the requirement

b)

Increase physical activities

c)

Undergo a long-term treatment regimen

d)

Only consume sour foods

22.

Which food should be consumed for patients with gastric ulcers?

a)

Lean beef

b)

Sticky rice

c)

Lean beef

d)

Green apple

23.

Which food should not be consumed for patients with gastric ulcers?

a)

Guava

b)

Sago flour

c)

Bread

d)

Fresh milk

24.

Which food should not be consumed for patients with gastric ulcers?

a)

Chinese cabbage

b)

Corn

c)

Sweet potato

d)

Pickled melon

25.

What is the most important principle when building a diet for patients with hypertension?

a)

Limit water intake

b)

Limit salt

c)

Increase protein intake

d)

Increase fiber

26.

How much sodium (Na) is contained in 1 gram of table salt (NaCl)?

a)

700mg

b)

600mg

c)

500mg

d)

400mg

27.

What is the most important principle when building a diet for patients with gout?

a)

Limit water intake

b)

Limit salt

c)

Limit purine-containing protein

d)

Limit lipids

28.

For gout patients, the daily fiber intake should be at what level?

a)

Below 100g/day

b)

Below 200g/day

29.

Đối với bệnh nhân gout, lượng chất xơ dùng mỗi ngày cần ở mức:

a)

Dưới 100g/ngày

b)

Dưới 200g/ngày

c)

Dưới 300g/ngày

d)

Dùng tự do, càng nhiều càng tốt

30.

Đối với bệnh nhân viêm cầu thận cấp, lượng protid cần cung cấp mỗi ngày là:

a)

0,2g/Kg cân nặng/ngày

b)

0,4g/Kg cân nặng/ngày

c)

0,6g/Kg cân nặng/ngày

d)

1g/Kg cân nặng/ngày

31.

Dựa vào chỉ số nào để đánh giá chính xác tình trạng béo phì của bệnh nhân?

a)

Cân nặng nên có

b)

BMI

c)

Chiều cao

d)

Cân nặng

32.

Phương pháp chế biến thực phẩm nên dùng cho bệnh nhân loét dạ dày - tá tràng:

a)

Cà muối

b)

Nướng

c)

Luộc

d)

Xào

33.

Đối với bệnh nhân tăng huyết áp thông thường, lượng muối mỗi ngày cần được giới hạn ở mức:

a)

Dưới 6g/ngày

b)

Dưới 8g/ngày

c)

Dưới 10g/ngày

d)

Dưới 12g/ngày

34.

Đối với bệnh nhân tăng huyết áp có phù hoặc suy tim, lượng muối mỗi ngày cần được giới hạn ở mức:

a)

Dưới 3g/ngày

b)

Dưới 6g/ngày

c)

Dưới 9g/ngày

d)

Dưới 12g/ngày

35.

Loại thức ăn ưu tiên cho người bệnh sau phẫu thuật dạ dày bắt đầu được cho ăn trở lại là:

a)

Cháo hải sản

b)

Cháo thịt bò

c)

Sữa tươi lạnh

d)

Sữa chua

36.

Đối với bệnh nhân tăng lipid máu, lượng Cholesterol mỗi ngày cần được giới hạn ở mức:

a)

Dưới 100mg/ngày

b)

Dưới 200 mg/ngày

c)

Dưới 300 mg/ngày

d)

Dưới 400mg/ngày

37.

Đối với bệnh nhân tăng lipid máu, lượng chất xơ dùng mỗi ngày cần ở mức:

a)

Trên 200g/ngày

b)

Trên 300g/ngày

c)

Trên 400g/ngày

d)

Trên 500g/ngày

38.

Đối với bệnh nhân suy tim đang thực hiện chế độ ăn nhạt hoàn toàn, lượng Natri (Na) mỗi ngày cần được giới hạn ở mức:

a)

200-300mg/ngày

b)

400-700mg/ngày

c)

800-1200mg/ngày

d)

1500-2000mg/ngày

39.

For patients with heart failure on a low-salt diet, the daily sodium (Na) intake should be limited to:

a)

200-300mg/day

b)

400-700mg/day

c)

800-1200mg/day

d)

1500-2000mg/day

40.

For patients with heart failure on a moderate low-salt diet, the daily sodium (Na) intake should be limited to:

a)

200-300mg/day

b)

400-700mg/day

c)

800-1200mg/day

d)

1500-2000mg/day

41.

For patients with acute glomerulonephritis, absolute salt restriction is required when the following signs appear:

a)

Swelling

b)

Stiff neck

c)

Itching

d)

Joint pain

42.

For patients with primary nephrotic syndrome, the daily protein intake should be:

a)

0.2g/Kg body weight/day

b)

0.4g/Kg body weight/day

c)

0.6g/Kg body weight/day

d)

1g/Kg body weight/day

43.

For patients with chronic kidney disease, the daily lipid intake should be limited to:

a)

5g/day

b)

10g/day

c)

20g/day

d)

30g/day or more

44.

Street food has the following characteristics, except:

a)

Pre-prepared

b)

Common in developed countries

c)

Sold along sidewalks

d)

Can be eaten immediately

45.

Street food is a type of service that has developed quite rapidly in:

a)

Underdeveloped countries

b)

Developing countries

c)

Developed countries

d)

All countries

46.

The street food service brings the following economic-social benefits, except:

a)

Creates jobs for workers

b)

Serves a large number of workers

c)

Has quite high profits

d)

Helps prevent diseases transmitted through the digestive tract

47.

The health issue of street food service is:

a)

Food is not hygienic

b)

Helps increase the body's resistance to respiratory diseases

c)

Helps increase resistance

48.

What are the health issues of street food services?

a)

Food is not hygienic

b)

Helps increase the body's resistance to respiratory diseases

c)

Helps increase the body's resistance to urinary diseases

d)

Service providers have been professionally trained

49.

Which of the following indicators helps assess food safety, except for?

a)

Indicator of street food hygiene

b)

Hygiene practice indicator

c)

Food import-export indicator

d)

Chemical indicator

50.

Which of the following standards helps assess hygiene practices at street food service points, except for?

a)

Has separate tools for picking cooked food

b)

Has enough clean water

c)

Does not mix raw food and cooked food

d)

Food samples do not contain E.coli

51.

Which of the following standards helps assess hygiene practices at street food service points, except for?

a)

Regular health check-ups

b)

Has an apron when selling

c)

Has a mask and hat when selling

d)

Does not contain additives outside the list

52.

Street food service providers must meet the following hygiene practice requirements, except for?

a)

Trained in food safety knowledge

b)

Has an apron, mask, and hat when selling

c)

Regular health check-ups

d)

Has purchased health insurance

53.

What environmental hazards affect street food safety, except for?

a)

Polluted air

b)

Many flies

c)

Occupying sidewalks

d)

Crowded processing locations, lack of tools

54.

What hazards from food processing and preservation affect street food safety, except for?

a)

Using many toxic colorants

b)

Air dust

c)

Not separating raw food and cooked food

d)

Using the same knife and cutting board

55.

What hazards from food processing and preservation affect street food safety, except for?

4 lines
56.

Which hazards from the processing and preservation of food affect street food safety, except for:

a)

Cross-contamination between raw and cooked food

b)

Lack of clean water

c)

Improper storage temperature

d)

Poor packaging

57.

Which measures help improve street food safety, except for:

a)

Issuing policies and legal documents on street food

b)

Renovating infrastructure, locations, and equipment

c)

Training street food service providers

d)

Permanently banning those who violate street food laws

58.

Which principles help ensure food safety in street food, except for:

a)

Mobilizing inter-agency activities

b)

Focusing human resources on researching new food colors

c)

Training, educating, and promoting street food hygiene

d)

Implementing commitments of establishments with authorities

59.

The minimum distance to place food from the ground is:

a)

Above 30cm

b)

Above 40cm

c)

Above 50cm

d)

Above 60cm

60.

The common indicator of food contamination due to feces is:

a)

E.coli

b)

Salmonella

c)

Shigella

d)

Staphylococcus aureus

61.

Which agent is a bacterial indicator related to 'dirty hands'?

a)

E.coli

b)

Salmonella

c)

Shigella

d)

Staphylococcus aureus

62.

The main reason for the increase in the import and consumption of food of unclear origin and unsanitary conditions is:

a)

Attractive food

b)

Low prices

c)

Diverse varieties

d)

Abundant supply