Name the phospholipids 2

1. + Kefalonia

2. + lecithin

3. starch

4. cellulose

5. fructose

40. What percentage of the total amount of fat should be vegetable fat for an adult working population? 1

1. 15%

2.+ 30%

3. 55%

4. 65%

5. 70%

41. What percentage of the total amount of fat must be animal fats for the adult working population? 1

1. 25%

2. 45%

3. 55%

4. 65%

5. +70%

42. Which substance is most energy intensive? 1

1. amino acid

2. protein

3. vitamin

4. + Fat

5. carbohydrate

43. What substance prevents the accumulation of excessive amounts of cholesterol in the body? 1

1. + Lecithin

2. vitamins

3. proteins

4. Saturated fatty acids

5. Unsaturated fatty acids

44. Which carbohydrate is found only in milk and milk products? 1

1. glucose

2. starch

3. +Lactose

4. pectin

5. cellulose

45. Specify the primary carbohydrate of animal origin? 1

1. fructose

2. saccharose

3. +Glycogen

4. starch

5. galactose

46. The amount of energy ensures the supply of 1 gram of carbohydrates? 1

1. +4 kcal

2. 5 kcal

3. 7 kcal

4. 10 kcal

5. 25 kcal

47. Name the complex carbohydrates? 1

1. glucose

2. fructose

3. + Starch

4. saccharose

5. maltose

48. Which carbohydrate refers to monosaccharides? 1

1. starch

2. saccharose

3. lactose

4. glycogen

5.+ Galactose

49. Which foods are natural sources of fructose? 1

1. milk

2. fish

3. meat

4. groats

5.+ Fruit and berries

50. Indicate the most important properties of fiber: 2

1. easy to digest

2. quickly dissolved

3. Promotes the development of putrefactive intestinal microflora

4.+ Stimulates peristalsis

5.+ Promotes excretion of cholesterol

51. The amount of carbohydrates that should be in the daily diet of an adult? 1

1. 100 g

2. 200g

3. 300 g

4.+ 400 g

5. 800 g

52. What percentage of daily energy should be compensated by carbohydrates adult working population? 1

1. 12-14%

2. 30-33%

3. +56-58%

4. 60-65%

5. 70-75%

53. Which carbohydrates are not broken down in the digestive tract and is not a source of energy? 1

1. + Fiber

2. starch

3. glycogen

4. fructose

5. lactose

54. Serious consequence of carbohydrate deficiency is: 1

1.+ Reduction in blood glucose levels

2. Deterioration in liver function

3. Weight loss

4. anosteoplasia

5. skin changes

55. What is the one of the main factors is formed when excess input of simple carbohydrates in the human body? 1

1. Weight loss

2. skin disorders

3. anosteoplasia

4. edema disease

5. + Overweight

56. Which carbohydrate most quickly and easily used in the body to form glycogen? 1

Glucose

Starch

Lactose

Pectin

Cellulose

57. Which carbohydrate refers to simple? 1

1. starch

2. +Lactose

3. glycogen

4. pectin

5. cellulose

58. Indicate complex carbohydrate: 1

1. glucose

2. fructose

3. +Glycogen

4. saccharose

5. maltose

59. Specify the most common monosaccharide? 1

1. starch

2. saccharose

3. lactose

4. glycogen

5. + Glucose

60. Which monosaccharide is not found in the free form in food? 1

1. starch

2. saccharose

3. lactose

4.+ Galactose

5. glucose

61. Which carbohydrate belongs to disaccharides? 1

1. fructose

2. galactose

3. starch

4.+ Lactose

5. glucose

62. What foods are natural sources of sucrose? 1

1. meat

2. fish

3. milk

4. groats

5.+ Melons and Fruits

Date: 2015-12-24; view: 922