- •Topic: Place and significance of hygiene in a system of medical sciences and practical activities of physician. Main hygienic laws. Methods of hygienic researches. The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •The 2nd level tests
- •4. The indoor and outdoor lighting is measured by:
- •5. The projection of the firmament must not be less than:
- •16. Artificial sources of infra-red radiation are:
- •The 3rd level tests
- •Topic: Hygienic evaluation of natural and artificial illumination in different premises.
- •1. The Coefficient of the Natural Lighting for operating room must exceed:
- •3. The coefficient of laying depth is:
- •6. The coefficient of natural lighting is:
- •Topic: Hygienic evaluation of the temperature-humidity conditions in the rooms. Hygienic evaluation of air movement direction and speed.
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •Topic: Hygienic evaluation of air quality and ventilation efficiency. Microclimate integrated influence on the heat exchange of human organism
- •The 1st level tests
- •The sources of air pollution are:
- •The 2nd level tests
- •9.The necessary volume of ventilation is:
- •10.The frequency rate of air exchange (ventilation rate) shows:
- •The 3rd level tests
- •Methods of of hygienic evaluation of climate and weather influence on human health.
- •The 2 nd level tests
- •The 3rd level tests
- •Topic: Methods of soil hygienic evaluation on basis of sanitary inspection of ground area results of laboratory analysis
- •The 1st level tests
- •The 2nd level tests
- •Topic: Municipal Waste Management
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •Sanitary inspection of water-supply sources
- •The 3rd level tests
- •The 3rd level tests
- •Hygienic evaluation of water supply. Methods of water purification.
- •The 3rd level tests
- •Topic: Hygienic evaluation of food products quality degree. Sanitary expertise of milk and diary products, meat, fish and canned goods.
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •Topic: Study of adequacy and balance of nutrition. Methods of energy expenditure calculation. Determination of nutrient needs.
- •The 1st level tests
- •The 2nd level tests
- •Topic: Study of adequacy and balance of nutrition. Hygienic evaluation of individual and collective nutrition.
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •Topic: Study of adequacy and balance of nutrition. Methods of evaluation of the organism nutritional status and adequacy of its provision with vitamins.
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •Topic: Prevention of alimentary and alimentary conditioned diseases. Hygienic basis of Medical-Dietary and Medical-Preventive Nutrition.
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •Topic: Medical-Sanitary Supervision of nutrition organization in medical institutions
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
- •Topic: Methods of Food Poisoning Case investigation and Food Poisonings Prevention
- •The 1st level tests
- •The 2nd level tests
- •The 3rd level tests
The 2nd level tests
9. A chemical reaction which was put into background of any product acidity determination:
A. * neutralization of excessive acid products (which production was a result of food product un-freshness) by base (alkaline) solution
B. acidification of chemical compounds
C. alkalization of chemical compounds
D. chemicals spontaneous decomposition
E. revelation of adulteration by specific reagents
10. Conditional unit for bread acidity representing is:
A. * acidity (one acidity degree)
B. T (one Terner degree)
C. C (one degree by Celcius scale)
D. F (one degree by Fahrenheit scale)
E. K (one degree by Kelvin scale)
11. Conditional unit for flour acidity representing is:
A. * acidity (one acidity degree)
B. T (one Terner degree)
C. C (one degree by Celcius scale)
D. F (one degree by Fahrenheit scale)
E. K (one degree by Kelvin scale)
12. A chemical reaction which was put into background of revelation of coffee falsification with surrogates:
A. * revelation of Starch (Amylum) of cereals powder added to the natural coffee by using of Iodine solution
B. neutralization of acids by base (alkaline) solution
C. acidification of chemical compounds
D. alkalization of chemical compounds
E. chemicals spontaneous decomposition
13. Group of Gustatory Food Substances includes:
A. * Alcohols, Organic Acids, Ether Oils, Kethons
B. Alcohols, Organic Acids, Kethons, Catalyzers
C. Alcohols, Organic Acids, Kethons, Enzymes
D. Organic Acids, Ether Oils, Kethons, Catalyzers
E. Alcohols, Organic Acids, Kethons, Catalyzers
14. Group of Nutritive Food Substances includes:
A. * - Structural, Energetic, Catalytic substances
B. Structural, Energetic, Catalytic, Gustatory substances
C. Catalytic, Gustatory substances
D. Structural, Catalytic, Gustatory substances
E. Structural, Energetic, Gustatory substances
15. Revelation of strong drinks falsifications by adding of methyl alcohol (methyl alcohol test) consists in reaction of investigated beverage with:
A. * - Heated Copper wire
B. Heated Zink wire
C. Heated Lead wire
D. Heated Iron wire
E. Heated Aluminum wire
16. Principle of coffee surrogates admixture revelation consists in chemical reaction between:
A. * Starch (Amylum) of admixed cereals (barley, rye or oat powder) and Iodine solution (according to instruction - 5% KJ)
B. Neutralization of acids with Base solution
C. Acidification
D. Reaction between H+ and OH-
E. Heated Copper wire and investigated coffee drink
17. Sugar substitutes (artificial sweeteners) are food additives (supplements) which attempts to duplicate the taste effect of:
A. * Sugar or corn syrup
B. Sugar, corn syrup or cherry sirup
C. Sugar, corn syrup or berry sirup
D. Sugar, corn syrup or ananas sirup
E. Sugar, corn syrup or apricot / peach sirup
18. Sugar substitutes (artificial sweeteners) in comparison with natural sugar have:
A. * lower energetic value
B. higher energetic value
C. significantly higher energetic value
D. similar energetic value
E. the same energetic value
19. There is a set of artificially derived sugar substitutes which were approved for use (primarily - in the United States of America):
A. * Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame
B. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Cellulose
C. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Pectine
D. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Glucose
E. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Sorbitole
20. High intensity sweeteners which were approved for use (primarily - in the United States of America):
A. * - Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame
B. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Cellulose
C. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Pectine
D. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Glucose
E. Saccharin, Aspartame, Sucralose, Neotame, Potassium Acesulfame, Sorbitole