营养师试题（Nutritionist exam）.docVIP

营养师试题（Nutritionist exam） 1. Spring Festival Eve, there is a farmer, homemade bacon, in order to make the nutrient loss of raw materials, and to make the color and flavor are good bacon, how should I make? Why? 2. what influence does the cooking process have on the nutrients in the food ingredients during cooking? How should it be operated? 3. what influence does the cooking process have on the nutrients in the food ingredients during the cooking process? How should it be operated? 4., in the cooking process, if the use of smoked cooking methods, the food ingredients in the nutrients will have what effect? How should it be operated? 5. what are the changes of nutrients in extruded food during extrusion? Second food, nutrition and food hygiene Short Answer Questions What are the high dietary fiber meals available? (5~8 minutes) Use the nutritional value of the 2. fruits and vegetables. (5~8 minutes) 3. classification and characteristics of food poisoning? (key points) (5~8) What is the 4. short prevention measures nitrosocompounds harm? (5~8 minutes) Two, case analysis Case 1: male, 48 years old, height 170 cm, weight 75 kg, clinical diagnosis of primary hypertension. (1) the ideal weight of the patient? According to body mass index, is it fat? (2) what are the principles of nutritional therapy? (3) for the condition of primary hypertension, please put forward the food selection guidelines. (15~20 minutes) Case 2: a young female long-term loss of appetite, weight loss, check the white blood cell and platelet value is low, but in the normal range, the Advisory has learned that he has been engaged in microcomputer work. (1) the reasons for the sub-health status of the female? (2) how to regulate diet, and pay more attention to what kind of food intake (15~20); Case 3: a male, 52 years old, suffering from gout for 8 years, nearly a week of acute gouty arthritis attack once, please according to the patients situation, how to choose food, effectively alleviate the pain. (1