Section A-Descriptive Questions
Question1) a) Define medical nutrition therapy and discuss the role of a dietician in nutrition and healthcare.
b) What is the nutrition care process? Elaborate highlighting its various dimensions.
Question2) a) Enlist the types of dietary adaptation you would recommend to suit the therapeutic needs of the patients.
b) What are the routine hospital diets and mode of feeding you will recommend as the dietician in a hospital? Elaborate.
c) List the important features of the diet you will prescribe to the patient suffering from tuberculosis.
Question3)a) Explain the medical nutrition therapy for an AIDS patient.
b) Define the term “Sepsis” and its association with SIRS and MODS. Briefly elaborate on dietary management of patient suffering from sepsis without MODS.
c) What preventive measures will you advocate to the patient suffering from adverse food reactions?
Question4) a) “Management of obesity comprises of three–pronged approach”. Justify the statement with main focus on dietary management of obese individuals.
b) Briefly explain the medical nutrition therapy for dyslipidemia.
Question5)a) Describe the contribution of calories, proteins, fats, carbohydrates and fibre in a diabetic diet.
b) Give the significant features of nutritional management of following gastrointestinal disorders:
(i) GERD
(ii) Peptic ulcer
Question6) a) What are the diseases/conditions grouped collectively under the term "Malabsorptionsyndrome”. Give the nutritional management for any one condition.
b) Summarize dietary guidelines for calories and protein you will recommend for three conditions associated with abnormal liver functioning (i.e. infective hepatitis, liver cirrhosis and hepatic coma). Elaborate on the quality of protein and the type of amino acids you will recommend for these patients.
Question7)a) Give dietary guidelines for management of the patient suffering from chronic renal failure.
b) Give significant goals of nutritional care of persons with neurological disorders.
c) “Drug nutrient interaction” is an important consideration in nutritional management of Parkinson’s disease. Justify statement giving appropriate examples.
Question8)a) “Physiological changes linked with ageing influence nutrient need and nutritional management of elderly". Comment on the statement, giving suitable justifications.
b) Enlist nutrient requirement for the low birth weight/preterm infant.
Section B-OTQ (Objective Type Questions)
Explain in 2-3 sentences only:
Question1)
a) i) Crohn’s disease
ii) Diverticular disease
iii) Homocystinuria
iv) PKU food pyramid
v) Glycemic Index and Glycemic load
vi) Binge Eating Disorder
vii) Cancer Cachexia
viii) Nutrient drug interaction
ix) Food intolerances
x) Enteric fever
b) Give examples of the following
(i) Drug-food interaction
(ii) Cancer preventive nutrients and their food sources
(iii) Consequences of obesity
(iv) Rich sources of PUFA
(v) Low sodium food
(vi) Food with high purine content
(vii) Low residue foods
(viii) Gluten rich food sources
(ix) Food excluded form the diet of a patient with gall bladder disease
(x) Sources of food with high potassium (20mg and above) content