IGNOU MFN-05
- Clinical and Therapeutic Nutrition,
Latest Solved Assignment
(July 2024 - January 2025)

Section A - Descriptive Questions

1. a) Define Diet Counseling? Elaborate various strategies used for diet counseling.
b) Justify the statement ‘Therapeutic diets are adaptations of the normal diet.’ Give types of dietary adaptations for therapeutic needs.

2. a) What metabolic changes occur during fever? Describe.
b) Give dietary management of:
i. Enteric fever ii. Tuberculosis
c) Explain how HIV infection leads to malnutrition?

3. a) Define parentral and enteral nutrition. Give advantages of parentral and enteral nutrition.
b) Describe the nutritional care in preoperative and postoperative stage.

4. a) What is food intolerance? Discuss how food allergies are managed.
b) Elaborate the effects of drugs on nutritional status.

5. a) Define carcinogen. Discuss non dietary factors that can cause cancer.
b) Enlist the modifiable and non-modifiable risk factors of CHD.
c) Present the dietary guidelines for hyperlipidemic patients.

6. a) Discuss the metabolic aberrations in obesity.
b) Discuss the nutritional management of constipation.

7. a) Define the following eating disorders and also give the dietary management
of these diseases:
(i) Anorexia Nervosa
(ii) Bulimia Nervosa
b) Discuss the pathogenesis of atherosclerosis.

8. a) Explain in brief about common renal disorders.
b) What advice would you give a diabetic patient regarding energy and the type and quantity of fat in their diet?

9. a) Describe the role of proteins and purines in Gout.
b) What is a Kitogenic diet? Explain highlighting the foods to be included and avoided in a Kitogenic diet?

10. a) Elaborate dietary management of the following:
i. Liver Cirrhosis
ii. Chronic Pancreatitis
iii. Sepsis
iv. Peptic ulcer

Section B - OTQ (Objective Type Questions)

1. Define the following in 2-3 sentences each:

i) AIDS
ii) Gastritis
iii) Neuro trauma
iv) Preterm
v) Celiac disease
vi) MNA tool
vii) Homocystinuria
viii) Galactosemia
ix) Energy balance
x) Peripheral Vein feeding

2. Give examples for each of the following:

i) Oncogenic viruses
ii) Prebiotics
iii) Low sodium foods
iv) Wheat allergy foods
v) Enteral feeds
vi) High GI food item
vii) Non-modifiable risk factor of CHD
viii) Oils rich in MUFA
ix) High Residue food
x) Factors decreasing blood sugar levels

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