A. the use of a variety herbal products
B. eating animal products
B. sufficient physical activity
D. reducing fat intake
D. reducing sugar and salt intake
- Rational nutrition is physiological good nutrition healthy people taking into account them
B. age
B. nature of work
G. tastes
D. opinions of doctors
- Rational nutrition includes certain requirements for
A. diet
B. diet
B. eating conditions
G. diet therapy
- The composition and quantity of food products used during the day is
A. Power mode
B. diet
B. physiological need
G. diet therapy
- A balanced diet should
A. cover energy costs
B. cause satiety
B. have a balanced composition and good digestibility
D. be varied, harmless
D. have high organoleptic properties
- Power mode includes
B. frequency of meals
B. intervals
D. food volume
D. product set
- Healthy person's diet
A. sixfold
B. fivefold
V. quadruple
G. triple
- When compiling food rations, their balance in terms of
A. squirrels
B. carbohydrates
G. amino acids
D. vitamins
- The daily requirement of a healthy biker in carbohydrates
- Food rations and diets specially designed for therapeutic and prophylactic purposes are:
B. layout
G. portioner
D. dish file
- Clinical nutrition (diet therapy) is the use of preventive and therapeutic purpose diets for:
A. healthy people
B. patients with acute diseases
B. patients with chronic diseases
G. healthy and sick people
- When building any diet, the following principles are taken into account
A. providing physiological needs for nutrients Oh
B. the patient's ability to digest food
B. local and general effects on the body
D. appropriate cooking
- The Ministry of Health of the USSR approved a group numbered diet system, mandatory for all
A. medical and preventive institutions
B. sanatorium - resort institutions
B. dietary canteens
G. restaurants and cafes
- The characteristics of each diet include
A. purpose and indications for prescribing
B. chemical composition and energy value
B. grocery set and cooking
D. list of acceptable and contraindicated dishes
D. diet
- The main therapeutic diets have numbers
B. 1 to 10
B. 0 to 15
G. 0 to 20
- Energy requirement in patients on bed rest
A. is declining
B. does not change
V. increases
- The diet in all health facilities, at least
A. two-time
B. three times a day
V. four times
G. five times
- The dietary regimen of the patient depends
A. the patient's condition
B. stage of the disease
B. the nature and stage of the disease
G. the patient's condition, the nature and stage of the disease
- Treatment table No. 1 is used for:
A. hypertension
B. pyelonephritis
B. peptic ulcer
G. myocardial infarction
- Treatment table number 2 is used for:
A. constipation
B. diarrhea
B. ulcerative colitis
G. gastritis with low acidity
- Treatment table number 3 is used for:
A. colitis
B. enteritis
B. obese
G. constipation
- The purpose of the appointment of diet number 2 is:
A. Decreased gastric secretion
B. increased secretion of the stomach
B. increased intestinal motility
Normalization of the secretory function of the stomach
- Patients suffering from cirrhosis of the liver are prescribed a diet:
- Diet number 7 involves restriction
B. vitamins
B. liquid
G. calories
D. proteins
- Diet number 5 involves restriction
A. vitamins
B. proteins
B. carbohydrates
- Patients with diabetes diet is given:
- With obesity, a diet is prescribed:
- With pneumonia, a diet is prescribed:
- Diet therapy for rheumatism provides for restriction
B. salts and liquids
B. salts, fluids, proteins
G. salts, fluids, vitamins
- Diet therapy for patients with chronic heart failure provides for the limitation of:
B. sugar
G. proteins
D. liquid
- Diet therapy for iron deficiency anemia includes:
BUT. meat products
B. green apples
G. coffee, chocolate
- Prevention measures food poisoning– adherence to methods
A. Food processing and storage
B. sanitary control of food products
B. food freezing
G. extermination of rodents
- The amount of liquid food at the next feeding through a tube, in ml
- Portion requirement is made:
A. twice a week
B. once a week
V. daily
G. on admission
- Unloading days include:
A. Quantitative food restriction
B. qualitative food restriction
B. fasting
D. quantitative and qualitative restriction of food
Appendix No. 2.3.
Complete the correct answer
- Nutrition is a science that studies ____________ of a person in normal and pathological conditions.
- The optimal ratio of _____________ substances in __________ nutrition is B: W: Y \u003d 1: 1: 4.
- An adequate amount of nutrients entering the body provides ______________ human need for the normal functioning of all organs and systems.
- The optimal ____________ of nutrients in the diet is called a balanced diet.
- _____________ nutrition ensures the constancy of the internal environment of the human body.
- The daily energy value of the diet is provided by: ____ - 10 - 15%, fats - 30 - 35%, _____ - 50 - 60%.
- Water is an integral part of blood, lymph, _____________________.
- Functions of water in the human body: maintaining _____________, transport, detoxification, thermoregulatory, __________.
- Water makes up more than _______% of body weight.
- Restriction of fluid in the body can lead to an increase in the viscosity of __________.
- Carbohydrates by weight make up ______ - ______% of the total amount of nutrients in the daily diet.
- The role of vitamins in the life of the body: normalization of ________ substances, increased physical and mental performance, resistance to infections.
- Lack or absence of __________ leads to hypo- and beriberi.
- The daily requirement for protein in the diet of an adult is _______ - _______ grams.
- Digestion, assimilation and daily amount of protein depends on the quality _____________ composition.
- Functions of proteins in the body: _______________, _____________, catalytic, transport, energy, genetic.
- Protein deficiency in the diet can lead to a slowdown in ___________ and __________ development, a decrease in the functions of the endocrine system.
- Deficiency of fats in food leads to a decrease in the body's defenses, growth retardation and __________ of the body, a deficiency of fat-soluble __________.
- _____________ fats contain mostly saturated fatty acids that are high in cholesterol.
- _____________ substances, depending on the content in the body and in food products subdivided into macronutrients and micronutrients.
Annex No. 2.4.
"Nutrition and feeding of the patient"
Specify answer
Author: Tyulkina Anna Viktorovna
Name educational organization: MBU DO Interschool educational center of the city of Azov Year and place of creation of work: 2016, MBU DO Interschool educational center of the city of Azov 1var. Test on the topic "Rational nutrition"
1. The best diet for a healthy diet is:
a) 3 times/day b) 2 times a day c) 5 times a day d) 4 times a day
2. Ration. nutrition provides:
a) the quality of the composition of food b) the advantage of certain food components
c) Quantity d) Preference for protein e) Presence of vitamins
3. The ratio of "B" "F" "U" in food should be
a) 1:2:3 b) 2:1:4 c) 1:1:4 d) 1:1:1
4. "F" for the body is:
a) burning material b) construction c) energy
5. Animals "F" is
a) chicken meat b) cereals c) sour cream d) potatoes e) bacon
6. "B" is present in the following products:
a) sour cream b) belly meat. C) flour d) fish oil e) mushrooms
7. "U" is for the body:
a) building material b) energy c) utilizing
8. The daily need for "F" is:
a) 100g b) 200g c) 400g d) 50g e) 250g
9. Excessive use of "U" leads to: a) rickets b) obesity c) diseases of the nervous system d) risk of diabetes.
10. Why is coarse fiber useful?
a) enhances hair growth b) harmful c) fights constipation d) removes toxins from org-ma11. Lack of iron in the body leads to
a) anemia b) rickets c) diseases of the nervous system d) hair loss
12. Lack of calcium in the body leads to ka) impairs vision b) softens the bones c) causes convulsions d) palpitations
13. How does sodium enter the body?
A) with milk b) with table salt c) with bread d) with vegetables
14. Potassium comes from: A) milk b) bread c) dried fruits d) baked potatoes
15. A lack of iodine in a child's body can lead to
A) heart disease b) lung c) cretinism d) kidney
16. Who discovered vitamins?
a) Mechnikov b) Pasteur c) Lunin d) Ivanovsky e) Fleming
17. Vit. group B are contained in
a) peaches b) radishes c) live liver d) bran e) milk f) fish
18. Vitamin C deficiency leads to
a) chicken blindness b) rickets c) scurvy d) dermatitis e) slowing down of oxidation-reduction reactions in org-me19. Vit.A sod-Xia in
a) pumpkin b) radish c) beetroot d) garlic e) live liver f) parsley
20.Vit.E promotes
a) improves vision b) pregnancy c) obesity d) normalizes blood pressure e) improves skin condition
21. Lack of vit. D leads to
a) scurvy b) rickets c) chicken blindness d) convulsions e) disrupts muscle function
2 variant, test on the topic "Rational nutrition"
1. Ration food is otherwise called a) complex b) medical c) proper d) artificial
2. Select a dietary regimen: a) breakfast 1-20%, breakfast 2-5-10%, lunch-35-40%, afternoon snack-5-10%, dinner-20-30%; b) breakfast-10%, lunch-50%, afternoon snack-10%, dinner-30%; c) breakfast 1-30%, breakfast 2-5%, lunch-40%, dinner-25%.
3. "B" is for the body
a) building material b) energetic c) utilizing 4. The daily requirement for "B" is
a) 100-120g b) 80g c) 300g d) 250g e) 400g
5. Grows. "J" is
a) mushrooms b) nuts c) vegetable oils d) draining butter e) cottage cheese
6. Excess in food "B" leads to
a) chicken blindness b) risk of cardiovascular disease c) nervous system disease d) rickets
7. The daily need for "U" is
a) 250-300g b) 400-450g c) 100-120g d) 200-220g
8. Especially useful for the body "F", contained in
a) meat b) fish c) vegetables d) sausage
9. "U" prevail in
a) meat b) fish c) cereals d) potatoes e) sour cream e) draining butter 10. Sodium is needed for
a) normal functioning of all cells b) normalizes blood pressure c) anticancer media
11. Iron prevails in
a) sesame b) almond c) live liver e) citrus f) hematogen
12. Phosphorus is needed
a) muscles b) bones c) nerves d) blood vessels
13. Lack of iodine in the body leads to
a) muscle dysfunction b) thyroid dysfunction c) obesity d) cretinism e) rickets
14. Calcium we get sa) grows with oils b) dairy products c) cereals d) cottage cheese e) sugar
15. Lack of vitamin group B leads to
a) chicken blindness b) rickets c) anemia d) diseases of the nervous system e) stroke
16. Vit.
a) carrots b) milk c) kiwi d) bell pepper e) mushrooms f) nuts
17. Vitamin A deficiency leads to
a) diseases of the nervous system b) dry skin c) anemia d) chicken blindness e) hypertension
18.Vit.E sod-Xia in
a) fish oil b) olive oil c) sea buckthorn e) rosehip f) radish
19.Vit.D we get from
a) food b) water c) the sun e) in a dream
20.Vit.K sod-Xia in
a) nettle b) tomato c) lemon d) yarrow e) parsley
21.Vit.K has an effect
A) hemostatic B) hematopoietic C) antipyretic D) laxative
Evaluation criteria: Each correct answer -1 point.
A mark of "5" is given if the student marked the correct answers, which corresponds to 95 to 100% of all the proposed questions in the test.
"4" - the number of correct answers corresponds to 75-94%,
"3" - respectively 50-74%,
"2" - less than 50% of the correct questions.
Nutrition and healthy lifestyle
Basic questions about nutrition and lifestyle.
Wisdom says: "We need to eat and drink in such a way and so much that our strength is restored by this, and not suppressed." Take the test and find out if you eat right ...
Eating attitude test is a diagnostic tool for eating psychological disorders that was developed at the University of Toronto by the Clark Institute of Psychiatry in 1979. Complete English title- Eating Attitudes Test, or EAT for short.
Initially, the EAT food attitude test was intended for screening, detection, anorexia nervosa and consisted of 40 test questions. Over time, deeper knowledge about the nature of eating disorders made it possible to modify the self-test, and in 1982 the developers created the EAT-26 scale, consisting of 26 questions and having a more unified application. The EAT-26 test was found to be clearer and more useful in diagnosing a variety of eating disorders than the original test. In addition, in this form, he made it possible to identify not only anorexia nervosa, but also bulimia nervosa.
The EAT-26 test for anorexia and bulimia is widely used for screening today. The EAT-26 Eating Attitude Test is currently the most widely used, versatile tool for eating disorder research.
After passing this weight loss test, you can find out if it makes sense for you to go on diets, is it not in vain that you torment yourself with food restrictions, can you lose excess weight without the help of specialists, how successfully they are able to lose weight. After passing the weight loss test, you will find out what is stopping you in the fight against kilograms and what to do to fix it.
To pass the weight loss test, you need to answer 10 questions sincerely, “Yes” or “No” and find out the answer.
Proper nutrition is not only a guarantee of harmony. It is the basis of well-being, an important component of our health. At the end of winter, it is especially important to take care of a balanced diet. Our test will help you find out your mistakes and correct them!
1. Do you have breakfast every day?
2. Do you find the time and energy to eat, even if you are sick or very tired or just busy with important work?
3. Are vegetables (in any form) included in your daily diet?
4. Do you avoid foods high in sugar?
5. Do you eat fruits (drink fresh juices) daily?
6. Do you buy products containing artificial colors, sweeteners, preservatives?
7. You are satisfied fasting days at least twice a month?
8. Do you read while eating or watch TV?
9. Do you avoid sugary soda?
10. Will you never allow yourself to eat fatty, starchy, heavy food (dumplings, belyashi, chops, etc.) at night?
11. Do you eat on the run, do you chew your food thoroughly?
12. Do you have a varied diet?
13. Do you know about food compatibility?
14. Do you eat any raw foods without heat treatment (fresh vegetables, berries, fruits, natural juices) 4-5 times a week?
15. If you are stressed, Bad mood are you trying to solve the problem, rather than rushing to the refrigerator to “seize” it?
16. Do you eat seafood or fish at least 2 times a week?
17. Do you eat rice, buckwheat, oatmeal and other cereals at least three times a week?
18. Do you avoid beer, hard alcohol?
19. Do you drink at least 6-8 glasses of pure (mineral) water daily?
20. Do you drink water, juices 20-30 minutes before meals, instead of drinking after or during meals?
Are you sure that you eat in accordance with the rules of healthy eating? Let's check! Take a simple test: you need to answer 10 questions, calculate the number of points for each answer and indicate how many points you scored in the comments.
So let's go!
1. How do you usually start your day?
From a hearty breakfast: porridge, eggs, cheese - 1
From packing in a hurry and having a snack on the way to work - 2
From a cup of strong coffee and a cigarette - 3
2. How many times a day do you usually eat?
4-5 times: breakfast, lunch, afternoon tea and dinner, usually at set hours - 1
Every time you get hungry - 2
Skip breakfast, a little at lunchtime, and have a hearty dinner at home, late at night - 3
3. How much liquid do you usually drink per day?
A lot, up to two liters, mostly water - 1
Consume a fair amount of drinks such as cola, juices or iced teas, but no more than a liter per day - 2
A little - three to four cups of coffee or a can of sweet soda - 3
4. What dairy products do you eat most often?
Cottage cheese and dairy products - 1
Milk - 2
Cream or condensed milk - 3
5. What products do you buy most often?
Cereals, vegetables, chicken, fish - 1
Pork, beef, ready-made salads - 2
Canned food, smoked meats, sausage, chips, cakes - 3
6. Where do you eat most often?
At the dining table at home or at a cafe or restaurant table - 1
In front of the TV or at work - 2
In the car, on the move, or near the shawarma stalls - 3
7. Can you remember what you had for lunch yesterday?
Yes 1
With difficulty, only part of the dishes - 2
No - 3
8. If you have to snack, what do you choose?
Banana, yogurt, cottage cheese - 1
Buns or cakes - 2
Chips, salty croutons - 3
9. How do you feel about fish and seafood?
I try to eat more often - 1
I do not buy often - 2
I do not like and do not eat - 3
10. Are you interested in the freshness and composition of foods before you buy them?
Be sure to carefully study the packaging - 1
Sometimes, mostly I follow the freshness of dairy products - 2
No, I buy and eat what I bought - 3
Did you count the points? Well, let's see the result, shall we?
10–16 points
It seems that you are well acquainted with the postulates of a healthy diet. Your diet is well balanced, it is dominated by foods that are healthy for the body, you consume enough liquid. The diet is organized correctly. You are a responsible person who cares about your health.
17–23 points
From time to time you make attempts to eat right, buy the necessary products, try to eat breakfast, but then you forget about your good intentions and go back to fries with soda. Try to be more attentive to your diet, and your body will thank you very soon.
24–30 points
The test results show that you do not think about what you eat and how you eat and how it can affect your health. Over time, food anyhow can play a cruel joke with you. You should pay more attention to your diet, because what we eat depends on how we look and how we feel.
Discuss the article about the test healthy eating You can add a comment below. To prevent spam, comments are not published immediately, but after verification by the administrator.
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Surname, name __________________________________________
What is the proper dietary intake?
A) breakfast, lunch, afternoon tea and dinner at the same hours of the day
B) eat vegetables and fruits unwashed
C) eat more flour products
D) only drink milk
Which of the bad habits destroys human health the fastest?
a) smoking b) alcohol c) drugs
3 . Which of the following is NOT a part of a healthy lifestyle?
BUT). positive emotions b. Rational nutrition c. Lack of physical activity d. Personal hygiene
4. Which of the following applies to nutrients?
1. water 2. proteins 3. bacteria 4. vitamins 5. toxins
5. What are the rules to follow for a healthy diet?
1. Nutrition should be varied 2. Get as much energy from food as the body spends during the day 3. regular meals at the same hours 4. meals 1-2 times a day 5. meals 3-4 times a day
6. Define the concept of "rational nutrition":
1. Nutrition that provides the body with a sufficient amount of proteins, fats, carbohydrates, vitamins, mineral salts in in a balanced state, corresponding to energy expenditure and enzymatic capabilities digestive system
Food that causes emotional and taste satisfaction
Nutrition that ensures normal growth and development of the body
Nutrition that matches the biological rhythms of the body
Diets high enough in essential nutrients
7. Choose two correct answers from the five given.
How to protect yourself from gastrointestinal intestinal diseases?
1.wash your hands before eating
2.drink raw water
3.do exercises
4.drink only boiled water
5. eat raw eggs
8. During the day, be sure to eat several
a) sweets b) buns c) fresh fruit d) meatballs
a) 17.30 - 18.30 b) 18.30 - 19.30
c) 19.30 - 20.30 d) 20.30 - 21.30
10 Breakfast is good to eat
a) fresh vegetable salad b) meat
c) milk porridge d) fish
111 Finish the saying:
Carrot adds...
a) weight b) blood c) height d) age
12. Why can't you eat chips?
Eating attitude test is a diagnostic tool for eating psychological disorders that was developed at the University of Toronto by the Clark Institute of Psychiatry in 1979. The full English name is Eating Attitudes Test, or EAT for short.
Initially, the EAT food attitude test was intended for screening, detection, anorexia nervosa and consisted of 40 test questions. Over time, deeper knowledge about the nature of eating disorders made it possible to modify the self-test, and in 1982 the developers created the EAT-26 scale, consisting of 26 questions and having a more unified application. The EAT-26 test was found to be clearer and more useful in diagnosing a variety of eating disorders than the original test. In addition, in this form, he made it possible to identify not only anorexia nervosa, but also bulimia nervosa.
The EAT-26 test for anorexia and bulimia is widely used for screening today. The EAT-26 Eating Attitude Test is currently the most widely used, versatile tool for eating disorder research.