山东省公共营养师四级模拟试题

一、单项选择题

1、传统菜籽油的____含量较高，通常为20%～60%。

A．芥酸B．磷酸C．植酸D．丁酸

2、食品腐败变质的鉴定一般采用感官、物理、化学和__四个方面的指标。A．货架时间

B．加工方式

C．微生物

D．食品性质

3、有关营养调查，正确的是____

A：以称重法最为准确

B：常见的膳食调查有询问法、记帐法和称重法等三种方法

C：询问法又称为24小时回顾法

D：以上都对

4、下列资料属于计量资料的是____

A：血型

B：体重

C：职业

D：劳动强度

5、某60岁妇女，近年经常出现腰背痛，走路感觉腿无力，特别是上楼梯时吃力，骨盆有明显压痛，考虑是______缺乏。

A．维生素C

B．锌

C．碘

D．维生素A

E．维生素D

6、对于一般孕妇而言，整个妊娠期母体体重约增加__公斤。

A．8－10

B．11－12.5

C．13－16

D．18－20

7、强化食品的种类有__和副食强化。

A．膳食补充剂的添补

B．载体的选择

C．主食强化

D．水强化

8、大多数蛋白质的含氮量相近，每克氮相当于____g蛋白质。

A．0.16B．3.0C．4.5D．6.25

9、老年人每日每公斤体重应摄入水____mL。

A．20B．30C．40D．50E．60

10、人类对营养的需要，首先是对____的需要。

A．能量B．蛋白质C．脂肪D．碳水化合物

11、腌制蔬菜中亚硝酸盐含量在____

A．7～8天达到高峰B．7～8天降至最低C．7～8天开始增加D．7～8天明显减少

12、原则上食物交换法应为（）

A．面粉与土豆交换

B．大白菜与凉粉交换

C．酸奶与豆浆交换

D．鲜豌豆与千张交换

13、下列属于化学保藏方法的是______。

A．冷却保藏

B．高压保藏

C．烟熏保藏

D．冻结保藏

E．辐照保藏

14、能促进非血红素铁吸收的食物有____

A．蔬菜B．骨头汤C．鱼肉D．抗酸药

15、谷物中__含量最多。

A．蛋白质

B．脂肪

C．淀粉

D．矿物质

16、2000年《中国居民膳食营养素参考摄入量》推荐学龄前儿童维生素A的可耐受最高剂量为____μg/d。

A．500B．1000C．1500D．2000

17、红糖的褐色来自____和酶促褐变所产生的类黑素。

A．氧化反应B．还原反应C．羰氨反应D．溶血反应

18、学龄儿童碳水化合物摄入占能量的____为宜。

A：45%-55%

B：55%-65%

C：55%-66%

D：33%-56%

19、谷类中第一限制氨基酸是____

A．谷氨酸B．蛋氨酸C．赖氨酸D．苯丙氨酸E．亮氨酸20、职业道德是同人们（）紧密联系的具有职业特征的道德准则。

A．职业活动

B．日常生活

C．学习活动

D．饮食习惯

21、葡萄糖耐量因子（GTF）的重要成分之一是（）

A．抗坏血酸

B．视黄醇

C．吡哆醇

D．尼克酸

二、多项选择题

1、食物脂肪的吸收率一般在____以上。

A：3种

B：4种

C：5种

D：6种

2、尿液用于营养评价的意义在于____

A．用于测定人体蛋白质的需要量和氨基酸代谢实验B．用于测定水溶性维生素的耐受实验和研究水溶性维生素的需要量C．用于评价矿物质的代谢D．用于评价机体水溶性维生素的营养状况E．用于研究人体矿物质的需要量

3、硒在人体组织与器官中含量相对最高的为____

A．肝脏B．肾脏C．胰脏D．脂肪

4、营养教育效果评价的按期效果包括______。

A．目标人群的知识、态度、信息、生理的变化

B．目标人群的知识、态度、信息、服务的变化

C．目标人群的知识、行为、信息、服务的变化

D．目标人群的知识、态度、心理、生理的变化

5、细菌性食物中毒的流行病学特点是____

A．一般病程短，病死率低B．全年皆可发病，尤以7—9月高发C．全年皆可发病，一般以3—5月高发D．引起中毒的食品以植物性食品为主E．是最常见的一类食物中毒

6、在职业活动中提高人格升华的正确途径是____

A：提升理论水平

B：提升技能水平

C：提升专业水平

D：提升职业道德水平

7、易受黄曲霉毒素污染的地区有（）。

A．高温区

B．高温干燥区

C．高温高湿区

D．低温区

8、国家标准灭菌乳的质量检验项目包括____

A．蛋白质和脂肪B．非脂乳固体C．酸度和杂质D．硝酸盐和亚硝酸盐E．微生物和黄曲霉毒素

9、葡萄球菌肠毒素中毒典型的症状是__。

A．剧烈呕吐

B．咳嗽

C．发热

D．神经系统症状

10、下列叙述何者错误：

A．牛奶中的蛋白质是乳白蛋白

B．小麦中的蛋白质是壳蛋白（Glutelios）

C．血液中的血清是白蛋白

D．头发与皮肤是属于球蛋白

11、食品腐败变质的鉴定指标有____

A．感官指标B．物理指标C．化学指标D．微生物指标

12、《预包装食品标签通则》中规定的非强制标示内容主要包括______。A．食品名称和产品标准号

B．能量和营养素

C．配料的定量标示

D．净含量和固形物含量

E．制造者、经销者的名称和地址

13、有关血糖生成指数(GI)，下列叙述正确的是____

A．GI是用以衡量某种食物或某种膳食组成对血糖浓度影响的一个指标B．GI高的食物或膳食，引起血糖波动较大C．GI低的食物或膳食，引起血糖波动较小D．GI低的食物可以不限量E．不能吃GI高的食物14、老年人每日膳食中的胆固醇含量不宜多于____毫克。

A．100B．200C．300D．400

15、下列属于富钙的食物是______。

A．畜肉类

B．蛋类

C．奶类

D．大米

16、可乐型碳酸饮料含有____

A．可乐B．香精C．月桂D．柠檬E．可可

17、幼儿期体重增长特点说法正确的有____

A．1岁时全年增加2.5～3.0kg B．1岁时平均每月增长0.25kg C．至2岁时体重约12kg D．2岁后体重增长变慢E．2岁后体重每年增长1.5～2.0kg

18、大蒜内含的大蒜素，是有效的杀菌物质，对____的细菌有很好的杀灭或抑制作用。

A．血液中B．呼吸道内C．皮肤上D．肠道内E．口腔19、安全摄入范围位于______。

A．EAR与AL之间

B．EAR与UL之间

C．RNI与UL之间

D．RNI与AL之间

E．EAR与RNI之间

20、非语言传播包括____

A．时间语言B．动态体语C．空间语言D．类语言E．时空语言

21、某小学发生一起食物中毒。患者临床表现主要是剧烈呕吐、上腹部剧烈疼痛、腹泻，少数患者有低热。病人在当天上午都吃过学校供应的课间餐(外购的奶油蛋糕)，未吃者不发病。潜伏期最短为1h，最长为6h。最可能的诊断是______。A．沙门菌属食物中毒

B．副溶血性弧菌食物中毒

C．葡萄球菌肠毒素食物中毒

D．肉毒梭菌毒素食物中毒

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