Public Health
What is the principal cut-off point for Obese Class II according to WHO?
35.00 - 39.99; 35.00 – 39.90; 30.00 - 34.99; 30.00 - 34.00
A. 35.00 - 39.99 ; World Health Organization. (n.d.). Body mass index - BMI. https://www.euro.who.int/en/health-topics/disease-prevention/nutrition/a-healthy-lifestyle/body-mass-index-bmi
A class of nutrients made from inorganic compounds.
Minerals;Department of Science and Technology - Food and Nutrition Research Institute (DOST-FNRI). (2019). Food Exchange Lists for Meal Planning (4th ed.)
A systematic and science-based approach to food safety programming and inspection that focuses on the identi- fication and control of hazards that have the potential to cause foodborne illness.
Hazard Analysis and Critical Control Point (HACCP); Payne-Palacio, J., Theis, M. (2016) Foodservice Management Principles and Practices 13th Edition (Chapter 3 Page 61) Pearson Education.
Pregnant women should be given 1 tablet of iron-folic acid once a day as soon pregnancy is determined. Give at least a total of ___ tablets administered once a day to be taken for the whole duration of pregnancy.
a. 120 b. 180 c. 140 d. 160 e. 100
180 ; Micronutrient Supplementation Program Guidelines. (n.d). Department of Health. https://doh.gov.ph/sites/default/files/publications/MOP-Micronutrient%20Supplementation.pdf
When there is no oxygen available, pyruvate is converted to what compound in human metabolism?
Lactate/Lactic acid ; Melkonian, E. A., & Schury, M. P. (2019). Biochemistry, anaerobic glycolysis.
This refers to the processing of resources to achieve the expected output.
Input; Control; Thruput; Output
Thruput ; Palacio, J., Theis, M. (2012). Foodservice Management (12th Edition). Pearson Education South Asia Ptc. Ltd, Singapore.
According to the PDRI (2015), how much protein should be added daily on top of the RNI for adult lactating women?
27 g ; Food and Nutrition Research Institute. (2015). Philippine Dietary Reference Intakes.
How many additional calories per day is needed by pregnant women for optimum growth of mother and child?
300 kcal/day; Nutritionist-Dietitians’ Association of the Philippines (NDAP). (2010). Diet Manual (5th ed.).
A psychrotrophic pathogen that causes bacterial food contamination, with raw milk and dairy products being the frequent involved or implicated foods.
Listeria monocytogenes ; Brown. (2011). Understanding food: Principles and preparation (4th ed.). Cengage Learning.
A leadership style that invites and considers the inputs from all subordinates before making the final decision to address challenges and issues
Participative ; Western Governors University. (2021, April 14). What Is Participative Leadership? https://www.wgu.edu/blog/participative-leadership2102.htm l#close
All of the following are domains of nutrition diagnosis, EXCEPT:
Clinical; Intake; Behavioral-Environmental; Psychological
Psychological ; Tanchoco, C., & Jamorabao-Ruiz, A. (2010). Diet Manual (5th ed.). Nutritionist-Dietitians’ Association of the Philippines.
What is the FDA-Approved artificial sweetener that is suitable for baking?
Acesulfame-K; Angeles, C.C., Bayaga C.L., (2015) Nutritionist-Dietitian Association of the Philippines Review Manual Nutrition and Biochemistry 2015 edition
Also known as the “Philippine Food Fortification Act of 2000”
REPUBLIC ACT NO. 8976; Philippine Food Fortification Act of 2000, Republic Act No. 8976 (November 7, 2000). (Phil.). https://www.pntr.gov.ph/wp-content/uploads/2021/04/RA-8976.pdf
According to the Updated KDOQI Clinical Practice Guideline for Nutrition in CKD, what is the upper limit of the protein recommendation for patients under maintenance hemodialysis in g/kg?
1.2 g/kg body weight ; Ikizler, T. A., Burrowes, J. D., Byham-Gray, L. D., Campbell, K. L., Carrero, J. J., Chan, W., ... & Cuppari, L. (2020). KDOQI clinical practice guideline for nutrition in CKD: 2020 update. American Journal of Kidney Diseases, 76(3), S1-S107.
Which of the following statements about gluten formation is incorrect?
a. Gluten is formed from the combination of gliadin and glutenin.
b. Gluten is both plastic and elastic
c. Gliadin is elastic while glutenin exhibits fluidity and stickiness.
d. Gluten forms such a solid structure that it can be physically separated from the flour mixture by kneading dough under cold running water
C ; Brown, A. C. (2019). Understanding food: Principles and preparation. Cengage.