Food preparation Pork pool, section P5C

Subelement P5

HAM NUTRITION

Section P5C

Health benefits and concerns

P5C01

What attribute of ham consumption is of greatest concern according to most dietary guidelines?

A.
Fat content
B.
Carbohydrate content
Correct Answer
C.
Sodium content
D.
Vitamin content

P5C01

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P5C02

Which of the following represents a potential health benefit of moderate ham consumption?

Correct Answer
A.
High-quality protein source
B.
High fiber content
C.
Essential fatty acid profile
D.
Significant calcium content

P5C02

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P5C03

What component of cured ham has been the subject of health concerns related to potential cancer risk?

A.
Salt in general
Correct Answer
B.
Nitrates and nitrites
C.
Smoke compounds
D.
Pork proteins

P5C03

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P5C04

According to WHO (World Health Organization) recommendations, how should processed meats like ham be consumed?

A.
Daily as a primary protein source
B.
As the main protein in most meals
C.
Unrestricted amounts as desired
Correct Answer
D.
In limited quantities as part of a balanced diet

P5C04

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P5C05

Which nutrient found in ham plays an important role in nerve function and red blood cell formation?

A.
Vitamin C
B.
Calcium
Correct Answer
C.
Vitamin B12
D.
Vitamin D

P5C05

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P5C06

What positive nutritional attribute makes lean ham a popular choice for some athletic diets?

Correct Answer
A.
High protein-to-fat ratio
B.
High carbohydrate content
C.
Antioxidant properties
D.
Alkaline pH balance

P5C06

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P5C07

Which of the following methods can reduce sodium content when preparing ham?

A.
Freezing before cooking
Correct Answer
B.
Soaking in water before cooking
C.
Adding lemon juice during cooking
D.
Applying additional herbs and spices

P5C07

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P5C08

What health concern is specifically associated with undercooked fresh (not pre-cooked) ham?

A.
Vitamin loss
B.
Protein denaturation
C.
Mineral leaching
Correct Answer
D.
Risk of parasites like Trichinella

P5C08

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