WorksheetsNhu cầu năng lượng hàng ngày
Total questions: 62
Worksheet time: 47mins
What is the daily energy requirement for infants?
100 Kcal/Weight (Kg)
110 Kcal/Weight (Kg)
120 Kcal/Weight (Kg)
120 Kcal/Weight (Kg)
What is the additional daily energy requirement for pregnant or breastfeeding women?
500 Kcal
800 Kcal
1000 Kcal
1200 Kcal
Which of the following factors affects basal metabolism?
Age
Gender
Endocrine glands
All of A, B, and C are correct
What is the classification of physical labor for farmers?
Light labor
Moderate labor
Heavy labor
Special labor
What is the classification of physical labor for football players?
Light labor
Moderate labor
Heavy labor
Special labor
What is the classification of physical labor for accountants?
Light labor
Moderate labor
Heavy labor
Special labor
How much energy does gardening consume per hour?
200 Kcal
270 Kcal
300 Kcal
420 Kcal
How much energy does playing volleyball consume for an adult (weight 50Kg) per hour?
200 Kcal
270 Kcal
300 Kcal
420 Kcal
How much energy does walking (4 Km/h) consume for an adult (weight 50Kg) per hour?
200 Kcal
270 Kcal
300 Kcal
420 Kcal
How much energy does cycling (10 Km/h) consume for an adult (weight 50Kg) per hour?
200 Kcal
270 Kcal
300 Kcal
420 Kcal
What is the energy requirement coefficient for male labor at a light level?
1.55
1.61
2.1
2.2
What is the energy requirement coefficient for female labor at a moderate level?
1.55
1.61
2.1
2.2
What is the energy requirement coefficient for male labor at a heavy level?
1.55
1.61
2.1
2.2
What is the energy requirement coefficient for female labor at a special level?
1.55
1.61
2.1
What is the energy requirement coefficient for male labor at a heavy level?
1.55
1.61
2.1
2.2
What is the energy requirement coefficient for female labor at a special level?
1.55
1.61
2.1
2.2
What is the energy requirement coefficient for female labor at a light level?
1.56
1.78
1.82
2.4
What is the energy requirement coefficient for male labor at a moderate level?
1.56
1.78
1.82
2.4
What is the energy requirement coefficient for female labor at a heavy level?
1.56
1.78
1.82
2.4
What is the energy requirement coefficient for male labor at a special level?
1.56
1.78
1.82
2.4
What should an obese patient do to effectively lose weight, except for?
Reduce the energy intake compared to the requirement
Increase physical activities
Undergo a long-term treatment regimen
Only consume sour foods
Which food should be consumed for patients with gastric ulcers?
Lean beef
Sticky rice
Lean beef
Green apple
Which food should not be consumed for patients with gastric ulcers?
Guava
Sago flour
Bread
Fresh milk
Which food should not be consumed for patients with gastric ulcers?
Chinese cabbage
Corn
Sweet potato
Pickled melon
What is the most important principle when building a diet for patients with hypertension?
Limit water intake
Limit salt
Increase protein intake
Increase fiber
How much sodium (Na) is contained in 1 gram of table salt (NaCl)?
700mg
600mg
500mg
400mg
What is the most important principle when building a diet for patients with gout?
Limit water intake
Limit salt
Limit purine-containing protein
Limit lipids
For gout patients, the daily fiber intake should be at what level?
Below 100g/day
Below 200g/day
Đối với bệnh nhân gout, lượng chất xơ dùng mỗi ngày cần ở mức:
Dưới 100g/ngày
Dưới 200g/ngày
Dưới 300g/ngày
Dùng tự do, càng nhiều càng tốt
Đối với bệnh nhân viêm cầu thận cấp, lượng protid cần cung cấp mỗi ngày là:
0,2g/Kg cân nặng/ngày
0,4g/Kg cân nặng/ngày
0,6g/Kg cân nặng/ngày
1g/Kg cân nặng/ngày
Dựa vào chỉ số nào để đánh giá chính xác tình trạng béo phì của bệnh nhân?
Cân nặng nên có
BMI
Chiều cao
Cân nặng
Phương pháp chế biến thực phẩm nên dùng cho bệnh nhân loét dạ dày - tá tràng:
Cà muối
Nướng
Luộc
Xào
Đối với bệnh nhân tăng huyết áp thông thường, lượng muối mỗi ngày cần được giới hạn ở mức:
Dưới 6g/ngày
Dưới 8g/ngày
Dưới 10g/ngày
Dưới 12g/ngày
Đối với bệnh nhân tăng huyết áp có phù hoặc suy tim, lượng muối mỗi ngày cần được giới hạn ở mức:
Dưới 3g/ngày
Dưới 6g/ngày
Dưới 9g/ngày
Dưới 12g/ngày
Loại thức ăn ưu tiên cho người bệnh sau phẫu thuật dạ dày bắt đầu được cho ăn trở lại là:
Cháo hải sản
Cháo thịt bò
Sữa tươi lạnh
Sữa chua
Đối với bệnh nhân tăng lipid máu, lượng Cholesterol mỗi ngày cần được giới hạn ở mức:
Dưới 100mg/ngày
Dưới 200 mg/ngày
Dưới 300 mg/ngày
Dưới 400mg/ngày
Đối với bệnh nhân tăng lipid máu, lượng chất xơ dùng mỗi ngày cần ở mức:
Trên 200g/ngày
Trên 300g/ngày
Trên 400g/ngày
Trên 500g/ngày
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:
200-300mg/ngày
400-700mg/ngày
800-1200mg/ngày
1500-2000mg/ngày
For patients with heart failure on a low-salt diet, the daily sodium (Na) intake should be limited to:
200-300mg/day
400-700mg/day
800-1200mg/day
1500-2000mg/day
For patients with heart failure on a moderate low-salt diet, the daily sodium (Na) intake should be limited to:
200-300mg/day
400-700mg/day
800-1200mg/day
1500-2000mg/day
For patients with acute glomerulonephritis, absolute salt restriction is required when the following signs appear:
Swelling
Stiff neck
Itching
Joint pain
For patients with primary nephrotic syndrome, the daily protein intake should be:
0.2g/Kg body weight/day
0.4g/Kg body weight/day
0.6g/Kg body weight/day
1g/Kg body weight/day
For patients with chronic kidney disease, the daily lipid intake should be limited to:
5g/day
10g/day
20g/day
30g/day or more
Street food has the following characteristics, except:
Pre-prepared
Common in developed countries
Sold along sidewalks
Can be eaten immediately
Street food is a type of service that has developed quite rapidly in:
Underdeveloped countries
Developing countries
Developed countries
All countries
The street food service brings the following economic-social benefits, except:
Creates jobs for workers
Serves a large number of workers
Has quite high profits
Helps prevent diseases transmitted through the digestive tract
The health issue of street food service is:
Food is not hygienic
Helps increase the body's resistance to respiratory diseases
Helps increase resistance
What are the health issues of street food services?
Food is not hygienic
Helps increase the body's resistance to respiratory diseases
Helps increase the body's resistance to urinary diseases
Service providers have been professionally trained
Which of the following indicators helps assess food safety, except for?
Indicator of street food hygiene
Hygiene practice indicator
Food import-export indicator
Chemical indicator
Which of the following standards helps assess hygiene practices at street food service points, except for?
Has separate tools for picking cooked food
Has enough clean water
Does not mix raw food and cooked food
Food samples do not contain E.coli
Which of the following standards helps assess hygiene practices at street food service points, except for?
Regular health check-ups
Has an apron when selling
Has a mask and hat when selling
Does not contain additives outside the list
Street food service providers must meet the following hygiene practice requirements, except for?
Trained in food safety knowledge
Has an apron, mask, and hat when selling
Regular health check-ups
Has purchased health insurance
What environmental hazards affect street food safety, except for?
Polluted air
Many flies
Occupying sidewalks
Crowded processing locations, lack of tools
What hazards from food processing and preservation affect street food safety, except for?
Using many toxic colorants
Air dust
Not separating raw food and cooked food
Using the same knife and cutting board
What hazards from food processing and preservation affect street food safety, except for?
Which hazards from the processing and preservation of food affect street food safety, except for:
Cross-contamination between raw and cooked food
Lack of clean water
Improper storage temperature
Poor packaging
Which measures help improve street food safety, except for:
Issuing policies and legal documents on street food
Renovating infrastructure, locations, and equipment
Training street food service providers
Permanently banning those who violate street food laws
Which principles help ensure food safety in street food, except for:
Mobilizing inter-agency activities
Focusing human resources on researching new food colors
Training, educating, and promoting street food hygiene
Implementing commitments of establishments with authorities
The minimum distance to place food from the ground is:
Above 30cm
Above 40cm
Above 50cm
Above 60cm
The common indicator of food contamination due to feces is:
E.coli
Salmonella
Shigella
Staphylococcus aureus
Which agent is a bacterial indicator related to 'dirty hands'?
E.coli
Salmonella
Shigella
Staphylococcus aureus
The main reason for the increase in the import and consumption of food of unclear origin and unsanitary conditions is:
Attractive food
Low prices
Diverse varieties
Abundant supply
