Q.P. CODE: 1779
Rajiv Gandhi University of Health Sciences, Karnataka
II Semester B. Sc Nursing Degree Examination ? 08.01.2024

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Time: Three Hours

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Max. Marks: 50
APPLIED NUTRITION & DIETETICS ? SECTION - A
Q.P. CODE: 1779
(QP Contains Two Pages)
Your answers should be specific to the questions asked

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Draw neat, labeled diagrams wherever necessary
(Note: Both QP Codes 1779 and 1780 are to be answered within total duration of 3 hours)
LONG ESSAY
1 x 10 = 10 Marks
1.

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Write about the advantages of breastfeeding. List down the guidelines for meal planning during
lactation
SHORT ESSAYS
4 x 5 = 20 Marks
2.

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Explain in detail about Vitamin A deficiency.
3.
Write about the deficiency of Niacin.
4.
Explain about meat hygiene.

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5.
Write the role of nurse in nutrition education.
SHORT ANSWERS
6 x 2 = 12 Marks
6.

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Write the caloric value of carbohydrates.
7.
Define Proteins.
8.
Write any two dietary sources of Vitamin E.

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9.
What is bland diet?
10. Write about nutrition screening.
11. Define nutrition education.
Multiple Choice Questions

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8 x 1 = 8 Marks
12. An example for micronutrient is
A. Vitamins
B. Fats
C. Carbohydrates

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D. Proteins
13. One gram of fat yields
A. 9 kilo calories
B. 4 kilo calories
C. 7 kilo calories

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D. 12 kilo calories
14. Which mineral helps to prevent dental caries
A. Phosphorous
B. Fluoride
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Q.P. CODE: 1779
Rajiv Gandhi University of Health Sciences, Karnataka
C. Zinc
D. Cal
cium

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15. Standardization of food by the directorate of marketing and inspection of Government of India is
known as
A. PFA Standard
B. Codex Alimentarius
C. AGMARK Standard

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D. Bureau of Indian Standards
16. Exclusive breast feeding is recommended between
A. 0 ? 3months
B. 0 ? 4months
C. 0 ? 5 months

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D. 0 ? 6months
17. A diet which is made up of foods that are soft, not very spicy and low in fibre is called as
A. Soft Diet
B. Bland Diet
C. Clear fluid Diet

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D. Liquid Diet
18. Protein levels in low calorie diet should be
A. 65 ? 100 grams
B. 50 ? 55 grams
C. 20 ? 30 grams

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D. 25 ? 40 grams
19. The method used for cooking food uncovered without liquid or fat is
A. Moist heat cooking
B. Deep frying
C. Dry heat cooking

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D. Pressure cooking
a)
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Document Outline

• Time: Three Hours Max. Marks: 50
  • ?
    • Q.P. CODE: 1779

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