P.C. BSC/PB BSC FIRST YEAR – NUTRITION AND DIETETICS, IMPORTANT QUESTION – INC SYLLABUS
LONG ESSAYS (10 MARKS)
Defined balanced diet. Discuss the factors to be considered while planning a balanced diet. Plan day’s menu for a pregnant mother keeping in mind the nutritional needs.
Define malnutritional. Describe the signs and symptoms of malnutritional. Discuss in detail the nutritional management of a toddler with malnutritional
Discuss the methods of assessing nutritional status of a community
Explain briefly on current nutritional programmes in operation
Define nutrition. Explain the various methods of assessing nutritional status of individual and community
Define weaning. Discuss the points to be remembered while weaning. Prepare a weaning schedule
Define diet therapy. Describe the therapeutic diet in renal disorders. Plan a therapeutic diet for a 60 year old lady admitted in the hospital with chronic renal failure.
Explain the need the community nutrition programs. Discuss the methods of assessing nutritional status of individuals and groups in the community
Discuss food hygiene. Explain the important method of food hygiene
Define balanced diet. What factors do you consider while planning and plan a one day menu for a pregnant women
Explain the nutritional problems in India. Discuss the nutritional programmes in detail
Define malnutrition. List the causes for malnutrition. Explain the methods to be followed for prevention of malnutrition
Discuss the nutritional problems and explain the current national nutrition programmes
Define balanced diet. Explain the components of balanced diet
Discuss the importance of breast feeding. Explain the role of nurse in promoting and implementing BFHT policy in a hospital/community setting
What are vitamins. Explain the sources, functions and deficiency of vit B complex.
Explain in detail the method of cooking keeping in mind the preservation of nutrition
Plan a therapeutic diet for a patient suffering with Diabetes mellitus
Define malnutrition. Explain the various methods of nutritional assessment
What are the fat soluble vitamins. Discuss the sources, functions and deficiency of vit A and vit D
Define dietetics. Explain the dietary management of hypertension
Discuss the importance of nutrition education. Explain the role of a nurse in nutrition education
Discuss in detail the importance of nutrition in health
Discuss the balanced diet and dietary requirements for adolescent girls
Explain in detail the guidelines in planning diet to meet the nutritional needs of an elderly person
Discuss on various deficiency diseases and methods to prevent them
Explain in detail the methods of nutrition education in the community and hospital
Mention the nutritional problems in India. Discuss the current National nutritional programmes in detail.
Explain the methods of meeting the nutritional needs of a pregnant women
Define nutrition and classify the foods. Discuss the factors to be considered in planning diet for diabetes mellitus
What are composition of protein. List the sources, functions and mention the effect of deficiency of protein
SHORT ESSAYS (FIVE MARKS)
Describe the therapeutic diet in diabetes mellitus
Explain the nutritional requirements in feeding normal infants
List the methods of nutrition education and explain the role of nurse in nutrition education
Describe the nutritional needs of the elderly
Nutritional needs of the older people
Therapeutic diet
Feeding of premature infants
Deficiency diseases
ICDS programme
Write the functions, requirements and deficiency of vitamin –D
Protein energy malnutrition
Food adulteration and its prevention
Describe the factors to be considered in menu planning
Explain the process of introducing supplementary feeding in infants
Describe the nutritional management of Kwashiorkar and Marasmus
Explain the National Nutritional Anemia Control Program
Balanced diet for elderly
Supplementary feeding and weaning
Food standards
Nutritional status assessment
Growth chart
Pasteurization of milk
Breast feeding and weaning
Integrated Child Development Scheme
Discuss the routine hospital diets
Food hygiene and its effects
Planning for a balanced diet
Micro and macro nutrients
Growth chart
Pasteurization
Complementary feeding
Rickets
Diet in post-operative care
Principles of nutrition
Diet for a sick child
Methods of assessing nutritional status of a child below 5 years
High calorie diet
Methods of cooking
Factors affecting meal planning
Functions of protein
Milk hygiene
Preservation of food
Functions of carbohydrate
BFHI
Composition of breast milk and cow milk
Therapeutic diet for the hepatic disorders
Prevention of nutritional anemia
Methods of nutritional education for community
Methods of preservation of food
Advantages of school lunch programme
Vitamin A deficiency
Therapeutic diet for renal disorders
Methods of cooking
Preparation of weaning diet
Problems in feeding the infant
Nutritional needs of elderly people
Protein energy malnutrition
Supplementary feeding
Dietary need of patients with fever
Food preservation and preservation
Advantage of school lunch programme
Feeding of premature infants
Vitamin K – sources, uses and requirements
SHORT ANSWERS (2 MARKS)
List the methods of food preservation
Define Bitot’s Spots
Define pasteurization
List any 4 current nutritional problems in india
List the direct methods of assessing nutritional status
Macronutrients
Energy yielding food
Substitute for non-vegetarian foods
Advantages of school lunch programme
Calorie requirement for a lactating mother
Micronutrients
Dehydration
Food hygiene
Grilling
Dietary sources of calcium
Define food hygiene
List the macronutrients
Enumerate 4 signs of vitamin D deficiency
List any 4 methods of nutrition education
List the advantages of School Lunch Program
Micronutrients and macronutrients
Food additives
Colostrum
Rickets
Steaming
Whey water
Basal metabolic rate
Canning
Scurvy
Dietary sources of calcium
Malnutrition
Dietary needs of a pregnant woman
Nutrition education
Supplementary feeding
Weaning
Food poisoning
Goiter
Colostrum
Baking
Vitamin K
Nutritive values of milk
Low cost nutritious food
Proteins
Food hygiene
Substitutes for non vegetarian foods
Food adulteration
BMR
Weaning
Balanced diet
FAO
Phrynoderma
Kwashiorkor
Sources of Iron
Obesity
Calorie requirements of toddler, preschooler and school age
Iodine deficiency disorders
Low cost protein rich food
Scurvy
PFA Act
Protein requirements for infants
Rich dietary sources of calcium
Niacin deficiency
Exclusive breastfeeding
Vitamin A prophylaxis
Under nutrition
Balanced diet
Over weight
Preservation of nutrition
Balanced diet
Rickets
Iron rich vegetarian food
Energy requirements in lactation period
Essential amino acids
Dietary sources of calcium
Define grilling, poaching, grating and kneeding
Nutritional needs of preschoolers
Constituents of vitamin B complex
Methods of nutritional education
