INSTRUCTIONS TO CANDIDATES
Maximum marks for each question are indicated in brackets ( ).
This paper consists of TWO sections: A and B. Answer questions as per instructions in each section.
You are provided with a separate answer booklet. Candidates must answer the question in English.
This paper consists of SEVEN (7) printed pages
Candidates should check the question paper to ascertain that all pages are printed as indicated and that no questions are missing
SECTION A: (20 MARKS)
Answer ALL Questions in this section.
1. What is the first step in the Nutrition Care Process (NCP)?
A. Nutrition Assessment
B. Nutrition Diagnosis
C. Nutrition Intervention
D. Nutrition Monitoring and Evaluation
2. Which of the following is not a component of nutrition assessment?
A. Anthropometric measurements
B. Biochemical data
C. Medical history
D. Medication reconciliation
3. What is the purpose of nutrition diagnosis?
A. To identify the patient’s medical conditions
B. To determine the patient’s nutritional needs
C. To establish goals and outcomes for nutrition intervention
D. To evaluate the effectiveness of nutrition intervention
4. What is the difference between a nutrition diagnosis and a medical diagnosis?
A. Nutrition diagnosis describes the patient’s nutritional status, while medical diagnosis describes their medical condition.
B. Nutrition diagnosis is made by a registered dietitian, while medical diagnosis is made by a physician.
C. Nutrition diagnosis is used to guide nutrition interventions, while medical diagnosis is used to guide medical treatments.
D. There is no difference between a nutrition diagnosis and a medical diagnosis.
5. What is the purpose of nutrition monitoring and evaluation?
A. To determine the patient’s nutritional needs
B. To assess the effectiveness of nutrition interventions
C. To diagnose the patient’s nutritional status
D. To establish goals and outcomes for nutrition intervention
6. Who is responsible for implementing the Nutrition Care Process?
A. Registered dietitians
B. Physicians
C. Nurses
D. Pharmacist
7. What is the purpose of anthropometric measurements in nutritional assessment?
A. To assess a person’s body composition
B. To diagnose medical conditions
C. To measure cognitive function
D. To evaluate physical fitness
8. What is the role of the interdisciplinary team in the Nutrition Care Process?
A. To provide medical treatment to the patient
B. To collaborate with the registered dietitian in implementing nutrition interventions
C. To make nutrition diagnoses
D. To assess the patient’s nutritional status
9. Which of the following is a limitation of using dietary records for dietary assessment?
A. They are prone to measurement error
B. They are subject to recall bias
C. They are time-consuming for both the participant and researcher
D. They do not provide information about individual meals
10. Which of the following is an example of a nutrition-related goal?
A. Increase physical activity
B. Reduce medication side effects
C. Increase consumption of fruits and vegetables
D. Reduce hospital stay
11. What is the purpose of using multiple methods of dietary assessment?
A. To reduce measurement error
B. To decrease the amount of time required for assessment
C. To improve accuracy of self-reported data
D. To decrease the cost of assessment
12. What are the parts of NCP?
A. Nutrition, Care, Process
B. Evaluation, Assessment, Diagnosis, Intervention
C. Diagnosis, Process, Evaluation
D. Assessment, Diagnosis, Nutrition, Monitoring
13. What is the purpose of the Nutrition Care Process?
A. To diagnose medical conditions
B. To establish goals and outcomes for nutrition interventions
C. To prescribe medications
D. To provide medical treatment
14. Which of the following is a limitation of using BMI as a measure of body composition?
A. It does not differentiate between fat mass and lean mass
B. It is expensive to measure
C. It is time-consuming to measure
D. It is subject to recall bias
15. Which of the following is an example of an anthropometric measurement?
A. Blood pressure
B. Body mass index (BMI)
C. Fasting blood glucose
D. White blood cell count
16. Which of the following is a limitation of using food frequency questionnaires for dietary assessment?
A. They are expensive to administer
B. They require trained personnel to administer
C. They are subject to recall bias
D. They do not provide detailed information about individual meals
17. Which of the following is a benefit of using 24-hour dietary recalls for dietary assessment?
A. They are less time-consuming than other methods
B. They provide detailed information about individual meals
C. They are less prone to measurement error than other methods
D. They are less expensive than other methods
18. What is the purpose of measuring waist circumference?
A. To assess body fat distribution
B. To measure overall body size
C. To evaluate muscular strength
D. To assess joint flexibility
19. What is the purpose of writing a PES statement in a nutrition diagnosis?
A. To identify the underlying cause of the nutrition-related problem
B. To identify the signs and symptoms of the nutrition-related problem
C. To specify the nutrition-related problem, the etiology, and the signs and symptoms
D. To evaluate the effectiveness of the nutrition intervention
20. How is nutrition diagnosis formulated?
A. Based on subjective symptoms reported by the patient
B. Based on objective measurements such as blood tests and anthropometric measurements
C. Based on a comprehensive assessment of the patient’s nutrition status
D. Based on the patient’s medical history
SECTION B (40 MARKS)
Answer ALL Questions in this section.
21. Define the following terms as used in Nutrition Care Process:
a. Nutrition assessment. (1 Mark)
b. Nutrition Screening. (1 Mark)
22. Differentiate between adequate intake and recommended daily intake. (4 Marks)
23. Mention FOUR ways in which illness can compromise the nutrition status of an individual. (4 Marks)
24. Identify any TWO benefits of evidence-based practice in nutrition care. (2 Marks)
25. Briefly discuss the importance of growth monitoring in children. (4 Marks)
26. State FOUR qualities of a well written diagnostic statement. (4 Marks)
27. What are FOUR limitations of using food frequency questionnaire during nutrition assessment? (4 Marks)
28. John is a 22-year-old college student. He weighs 60 kg and a height of 1.7m. Calculate his BMI. (4 Marks)
29. Outline any FOUR significances of monitoring and evaluation in nutrition care process. (4 Marks)
30. Mention any FOUR indications for parenteral nutrition. (4 Marks)
31. State FOUR characteristics of a food record. (4 Marks)
SECTION C (40 MARKS)
Answer ANY TWO Questions in this section.
32. Ms. Lee is a 40-year-old woman who presents to the registered dietitian for help with weight management. Upon assessment, the dietitian notes that Ms. Lee has a BMI of 32.5, indicating that she is obese. Through ongoing monitoring and counseling after the appointment, Ms. Lee is able to achieve significant weight loss and improve her overall health.
a. What diagnostic statement can be made base on Ms. Lee assessment? (2 Marks)
b. As a nutritionist, discuss nutrition intervention measures you will recommend to Ms. Lee. (10 Marks)
c. Explain how monitoring will help Ms. Lee achieve her weight loss. (8 Marks)
33. Kristen, who was active in competitive sports throughout high school, has decided to run a marathon with some of her college friends. She is 25 years old, 5 foot, 8 inches tall, and weighs 135 pounds. She eats all sorts of foods, likes fruits and vegetables, but tries to avoid greasy foods. As per the last meal she consumed 355g of carbohydrates, 41g of fiber, 98g of proteins and 35g of fat
a. Calculate Kristen BMI. (4 Marks)
b. Calculate her total calorie intake as per her last meal. (4 Marks)
c. State any FOUR benefits of physical exercise. (4 Marks)
d. Explain any FOUR importance of consuming a balanced diet. (8 Marks)
34. Assuming you are a newly registered nutritionist employed in a local dispensary.
Answer the following questions in relation to your duties.
a. Explain any FOUR challenges faced by nutritionists during counselling. (8 Marks)
b. Discuss any THREE nutrition interventions that maybe applied by nutritionists in the workplace. (6 Marks)
c. Describe any THREE significances of code of conduct in nutrition practice. (6 Marks)