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参考解析：
刷刷题刷刷变学霸
举一反三
【单选题】血脂异常的内容不包括下面哪种( )
A.
血中总胆固醇增高
B.
低密度脂蛋白-胆固醇增高
C.
甘油三酯增高
D.
高密度脂蛋白-胆固醇增高
E.
高密度脂蛋白-胆固醇低下
【多选题】公司异常包括 ( )
A.
小公司效应：小公司的收益通常高于大公司的收益
B.
封闭式基金：折价交易的封闭式基金收益率较高
C.
被忽略的股票：没有被分析家看好的股票往往产生高收益
D.
盈余意外效应：实际盈余大于预期盈余的股票在宣布盈余后价格仍会上涨
【单选题】Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology (病因学) is comp...
A.
A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
B.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
C.
What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
D.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.
E.
Directions:
F.
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.
【单选题】Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology (病因学) is comp...
A.
A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
B.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
C.
What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
D.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.
E.
Directions:
F.
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.
【单选题】Part B Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the e...
A.
Cereals can be fermented by adding water and letting the dough stand.
相关题目：
【多选题】病理性冲动传导异常包括
A.
房室分离
B.
干扰脱节
C.
左束支分支阻滞
D.
窦房阻滞
【单选题】病因学的研究是属于
A.
病理生理学总论内容
B.
基本病理过程内容
C.
病理生理学各论内容
D.
疾病的特殊规律
E.
研究生物因素如何致病
【多选题】下列能引起业务异常的情况是（）
A.
单板插座损坏与背板接触的插座异常
B.
控制信号异常
C.
倒换信号异常
D.
板位信号异常
【单选题】血脂异常的内容不包括下面哪种( )
A.
血中总胆固醇增高
B.
低密度脂蛋白-胆固醇增高
C.
甘油三酯增高
D.
高密度脂蛋白-胆固醇增高
E.
高密度脂蛋白-胆固醇低下
【单选题】关于病因学预防是指
A.
促进康复
B.
针对发病早期
C.
防止并发症和伤残
D.
防止疾病复发
E.
针对无病期
【多选题】以下哪些属于异常行为？
A.
吸食毒品
B.
酗酒
C.
D.
自杀
【多选题】下列能引起业务异常的情况是：（ )
A.
单板插座损坏：与背板接触的插座异常
B.
控制信号异常
C.
倒换信号异常
D.
板位信号异常
【多选题】异常肺部叩诊音有：（）
A.
清音
B.
鼓音
C.
实音
D.
浊音
【多选题】公司异常包括 ( )
A.
小公司效应：小公司的收益通常高于大公司的收益
B.
封闭式基金：折价交易的封闭式基金收益率较高
C.
被忽略的股票：没有被分析家看好的股票往往产生高收益
D.
盈余意外效应：实际盈余大于预期盈余的股票在宣布盈余后价格仍会上涨
【多选题】心理异常的病因学研究包括( )
A.
遗传因素
B.
生化
C.
环境
D.
文化
E.
人际互动
【单选题】Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology (病因学) is comp...
A.
A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
B.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
C.
What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
D.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.
E.
Directions:
F.
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.
【单选题】红细胞结构异常不包括()
A.
嗜多色性红细胞
B.
卡波环
C.
染色质小体
D.
嗜碱性点彩红细胞
E.
有核红细胞
【单选题】自我胎动计数，哪项为异常
A.
＞3次/小时
B.
＞5次/小时
C.
＜10次/12小时
D.
＞20次/12小时
E.
＞30次/12小时
【单选题】以下不是感觉异常的是( )
A.
内感性不适
B.
感觉过敏
C.
感觉减退
D.
感知障碍
【单选题】关于病因学预防是指
A.
促进康复
B.
针对发病早期
C.
防止并发症和伤残
D.
防止疾病复发
E.
针对无病期
【单选题】病因学预防是指
A.
针对无病期
B.
促进康复
C.
防止并发症和伤残
D.
防止疾病复发
E.
针对发病早期
【单选题】Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology (病因学) is comp...
A.
A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
B.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
C.
What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
D.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.
E.
Directions:
F.
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.
【单选题】Part B Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the e...
A.
Cereals can be fermented by adding water and letting the dough stand.
【单选题】肌张力异常的分类?
A.
肌张力增高
B.
肌张力降低
C.
肌张力增高、肌张力降低
D.
肌张力增高、肌张力降低、肌张力障碍
【单选题】精神异常病员应（）
A.
口腔测温
B.
腋下测温
C.
两者均可
D.
两者均不可