Exam Details
| Subject | Clinical and Therapeutic Nutrition | |
| Paper | ||
| Exam / Course | Master of Science in Dietetics and Food Service management | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IMFN-OOS I
MASTER OF SCIENCE (DIEI'EllCS AND
FOOD SERVICE MANAGEMENT)
Term-End Examination
o June, 2016
MFN-D05 CLINICAL AND THERAPEUTIC
NUTRmON
Time lwurs Maximum Marks 100
Note: Question No.1 is compulsory. Answer five questions in all. All questions carry equal marks.
1. MSUD is a group of inherited metabolic disorder of three branched chain amino acids (BCAA). Name the three BCAA.
Define residue. Give the main sources of residue in our diet.
Name anyone enzyme impaired in the metabolic disease Galactosemia.
List any five foods that must be avoided during GERD.
List the three disorders included in the inflammatory bowel disease (IBD).
Give any two clinical manifestations of Syndrome X.
Differentiate between the following
Glycemic Index and Glycemic Load
Food Allergy and Food Intolerance
Give the ratio of Polyunsaturated to Saturated fat in the diet which is considered healthy.
Give a list of foods rich in potassium.
List any two cancer preventive nutrient and their food sources.
2. Give the classification you would use to categorise children/adolescent and adults into different grades of malnutrition.
What method would you use to calculate the energy requirement for obese, normal, underweight individuals
Give the classification and etiology of Diabetes.
Briefly explain the role of carbohydrates in the diet of a diabetic patient giving the percentage and distribution pattern of carbohydrate in the diet .
3. Give the advantages of the following
DASH diet for a hypertensive patient
Use of PKU food pyramid while counselling patients suffering from phenylketonuria.
Gluten free diet for a celiac patient.
4. Explain the role of fats and oils in the etiology and management of hyperlipidemia.
Discuss the dietary considerations you would recommend for management of
Gallstones
Renal calculi
5. Explain the use of a ketogenic diet in the management of epilepsy.
What are the special feeding methods in nutrition support? Enlist their advantages and disadvantages.
Discuss the dietary principles and management of enteric fever (typhoid).
6. Give the medical nutrition therapy for the following conditions
Ulcerative Colitis
Hepatic Coma
Diarrhoea
7. Explain the modifications in the intake of proteins, electrolytes and fluids you will recommend in the diet of a renal patient.
What handy tips would you give to a patient or the family members of the patient -suffering from?
Gout
Constipation
8. Write short notes on any four of the following:
Nutrition medical treatment of burns.
Dietary management of Sepsis.
Types of dietary adaptations for therapeutic needs.
The nutrition care process.
Significance of elimination diet and food challenge in the context of adverse food reactions.
MASTER OF SCIENCE (DIEI'EllCS AND
FOOD SERVICE MANAGEMENT)
Term-End Examination
o June, 2016
MFN-D05 CLINICAL AND THERAPEUTIC
NUTRmON
Time lwurs Maximum Marks 100
Note: Question No.1 is compulsory. Answer five questions in all. All questions carry equal marks.
1. MSUD is a group of inherited metabolic disorder of three branched chain amino acids (BCAA). Name the three BCAA.
Define residue. Give the main sources of residue in our diet.
Name anyone enzyme impaired in the metabolic disease Galactosemia.
List any five foods that must be avoided during GERD.
List the three disorders included in the inflammatory bowel disease (IBD).
Give any two clinical manifestations of Syndrome X.
Differentiate between the following
Glycemic Index and Glycemic Load
Food Allergy and Food Intolerance
Give the ratio of Polyunsaturated to Saturated fat in the diet which is considered healthy.
Give a list of foods rich in potassium.
List any two cancer preventive nutrient and their food sources.
2. Give the classification you would use to categorise children/adolescent and adults into different grades of malnutrition.
What method would you use to calculate the energy requirement for obese, normal, underweight individuals
Give the classification and etiology of Diabetes.
Briefly explain the role of carbohydrates in the diet of a diabetic patient giving the percentage and distribution pattern of carbohydrate in the diet .
3. Give the advantages of the following
DASH diet for a hypertensive patient
Use of PKU food pyramid while counselling patients suffering from phenylketonuria.
Gluten free diet for a celiac patient.
4. Explain the role of fats and oils in the etiology and management of hyperlipidemia.
Discuss the dietary considerations you would recommend for management of
Gallstones
Renal calculi
5. Explain the use of a ketogenic diet in the management of epilepsy.
What are the special feeding methods in nutrition support? Enlist their advantages and disadvantages.
Discuss the dietary principles and management of enteric fever (typhoid).
6. Give the medical nutrition therapy for the following conditions
Ulcerative Colitis
Hepatic Coma
Diarrhoea
7. Explain the modifications in the intake of proteins, electrolytes and fluids you will recommend in the diet of a renal patient.
What handy tips would you give to a patient or the family members of the patient -suffering from?
Gout
Constipation
8. Write short notes on any four of the following:
Nutrition medical treatment of burns.
Dietary management of Sepsis.
Types of dietary adaptations for therapeutic needs.
The nutrition care process.
Significance of elimination diet and food challenge in the context of adverse food reactions.
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Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
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Subjects
- Advance Nutrition
- Applied Physiology
- Clinical and Therapeutic Nutrition
- Entrepreneurship and Food Service Management
- Food Microbiology and Safety
- Nutritional biochemistry
- Principles of Food Science
- Public Nutrition
- Research Methods and Biostatistics
- Understanding Computer Applications