IGNOU MFN-05
- Clinical and Therapeutic Nutrition,
Latest Solved Assignment
(July 2023 - January 2024)

Section A - Descriptive Questions
There are eight questions in this part. Answer all questions.
1. a) What is Nutrition Care process? Enlist the steps involved?
b) What do you understand by the term diet counseling? Mention a few tips for counselling children.
c) Discuss the factors affecting diet prescription. Also, calculate the basal energy expenditure of a female patient admitted to a hospital whose weight is 65 kg, height is 155 cm and age is 55 years.

2. a) What are the various modes of feeding patients. Which one of these is the most preferred?
b) What are the different routine hospital diets? How is a mechanical soft diet different from a normal diet?

3. a) Classify burns on the basis of their depth? Mr. Ravi is a 40 year old male who has suffered from 45% total body surface area burn. Calculate his energy requirement by using the Currie formula.
b) What are three steps involved in IgE medicated allergic response?
c) Differentiate between food allergy and food intolerance.

4. a) Enlist the risk factors associated with the etiology of Cancer. Briefly discuss the dietary and non-dietary factors known to cause Cancer.
b) What are the different levels of sodium restriction advised in hypertension?
c) Discuss the factors responsible for causing atherosclerosis.

5. Give the salient features of dietary and lifestyle management of the following conditions:
a) Obesity
b) Peptic Ulcer

6. a) Discuss the role of dietary fibre and glycemic index in the dietary management of diabetes mellitus.
b) What are the three characteristic features of Gout? Discuss its dietary management giving a list of food items permitted and excluded.

7. a) Define the following malabsorption syndromes and also give the dietary management of these diseases:
(i) Celiac Disease
(ii) Lactose Intolerance
b) Discuss the pathogenesis and complications of alcoholic liver disease.

8. a) What are the stages of Acute Renal Failure? Enlist the major points for dietary management of a patient suffering from ARF.
b) What is Mini Nutritional Assessment (MNA) tool for assessing nutritional status of the elderly?

Section B - OTQ (Objective Type Questions)
1. Define the following in 2-3 sentences each:
i) SOAP
ii) Kaposi’s Sarcoma
iii) MODS
iv) Elimination Diet
v) Quetelet Index
vi) Anorexia Nervosa
vii) Glycosylated Haemoglobin
viii) Galactosemia
ix) Wilson’s Disease
x) Cholecystitis

2. Give examples for each of the following:
i) Branched chain amino acids
ii) Probiotics
iii) MAO Inhibitors
iv) Antioxidants in Cancer prevention
v) N-3 fatty acid
vi) Low GI food item
vii) Dietary source of Oxalate
viii) Foods forming Cohesive bolus
ix) Low Residue food
x) Potassium rich food

Section A - Descriptive Questions

There are eight questions in this part. Answer all questions.

1. a) What are the nutritional assessment methods and tools you could use for the elderly?
b) Give salient features for nutritional management of Hepatic Encephalopathy
c) Discuss the complications of burns

2. Write short notes on :
a) Drug effects on nutritional status
b) Effect of nutrition on drugs
c) Salient features of the diet you would prescribe to a patient with HIV

3. a) Give the salient features of the nutritional management of the following diseases/disorders:
i) Type I Diabetes
ii) Nephrotic syndrome

4. Rita, age 30yrs, weight 50 kg and height 5’5” is admitted to a hospital for surgery.
Her gastro-intestinal tract is functioning but she is unable to swallow solid food.
a) Calculate her basal energy expenditure by Harris Benedict equation
b) What are the factors to be considered in estimating the actual energy requirements for her?
c) What are the various methods of feeding Rita?
d) Which one of the methods of feeding is the most suited for her and why.

5. a) Enumerate the modifiable risk factors of cardiovascular diseases.
b) Present the dietary management for hypertension.
c) Give the classification of blood pressure and stages of hypertension in adults.
d) Present the dietary guidelines for prevention of heart disease.

6. a) Define the following inborn errors of metabolism and also give dietary management of these diseases:
i) Tyrosinemia
ii) Homocystinuria
iii) Maple Syrup Urine Disease
b) Name the enzyme whose deficiency causes PKU.

7. a) Briefly discuss the classification and the dietary modification for obesity.
b) What is Bulimia Nervosa? Briefly discuss the nutritional management of Bulimia Nervosa.

8. a) Enumerate the nutritional problems associated with cancer. Briefly discuss the macro and micronutrient requirement of a patient with cancer.
b) What are the health consequences of low birth weight. Discuss briefly the nutritional management and feeding of the premature infant

Section B - OTQ (Objective Type Questions)

1. Calculate/define/explain the following in 2-3 sentences each:

i) Calculate the BMI for a 40yrs female of small frame with Height of 5’3” and weight of 60kg
ii) Calculate the % Ideal body weight (IBW) using the data given in section B 1Based on %IBW assess the degree of nutritional status
iii) Celiac disease
iv) A disease condition where MCT is beneficial
v) Dysphagia
vi) Diet during dialysis
vii) Hydrogenated fat
viii) Sodium content in 1gm of common salt
ix) “Rule of nine”
x) Glycemic Index

2. Give examples for each of the following:

i) Low fibre foods
ii) Rich sources of omega 3 PUFA
iii) Lactose rich foods
iv) Gluten free food sources
v) Neurological disorder of nutritional origin
vi) Foods to be avoided in Peptic ulcer
vii) Foods avoided in CKD
viii) Foods to be avoided in Gout
ix) Non-nutritive sweeteners
x) Food sources of soluble fibre