营养师基础试题（Basic examination questions for dietitians）.docVIP

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营养师基础试题（Basic examination questions for dietitians）.doc

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营养师基础试题（Basic examination questions for dietitians）

营养师基础试题（Basic examination questions for dietitians） First, individual choice 1. the heat of human body comes from protein, fat and carbohydrate in diet, and their heat coefficient in vivo is (B) A.4kcal/g, 9kcal/g, 9kcal/g B.4kcal/g, 9kcal/g, 4kcal/g C.9kcal/g, 4kcal/g, 4kcal/g D.4kcal/g, 4kcal/g, 4kcal/g E.4kcal/g, 4kcal/g, 9kcal/g 2. vitamin A is rich in food (A) A. chicken B. pork C. corn D. yam E. milk 3., the nutrients involved in glutathione peroxidase are (C) A. iron B. zinc C. selenium D. thiamine E. riboflavin 4. elderly diet should be noted (A) A. protein is right and high quality B. control carbohydrate intake should be dominated by sucrose C. vegetable oil can be a lot of intake D. total caloric intake remained unchanged E. increased cadmium intake 5. elements not belonging to inorganic salts are (B) A. zinc B. nitrogen C. calcium D. selenium E. iron 6., the common characteristic of water-soluble vitamins is (D) A. generally has precursors B. is not easily absorbed C. will accumulate poisoning D. should be supplied daily E. or more 7. the following statement about beans is incorrect (D) A. soy protein has an anti trypsin factor that affects protein digestion B. the first limiting amino acid in the beans is methionine C. more legumes are beneficial to prevent the occurrence of atherosclerotic plaques D. soy contains the most unsaturated fatty acids with alpha linolenic acid E. can cause flatulence after eating soybean 8. the currently identified essential fatty acids are (B) A. linoleic acid, peanut four acid, alpha linolenic acid B. linoleic acid, alpha linolenic acid C. linoleic acid, peanut four acid D. alpha linolenic acid, peanut four acid E. linoleic acid 9. about thiamine, which of the following statements is incorrect (B)? A. for thiamine carboxylase and transketolase coenzyme B. thiamine is very stable in alkaline solution Typical C. thiamine deficiency for beriberi D. too fine a diet of cereals can lose thiamine E. thiamine is very stable in aci