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Dietetic Internship

Provides knowledge in clinical nutrition, food service management, and community nutrition for aspiring dietitians to develop the necessary skills.

clinical

nutrition

dietetics

internship

rotation

supervision

assessment

counseling

menu planning

medical nutrition therapy

food service

professional development

healthcare

dietitian

accreditation

experience

if the bacteria in the body are in an inactive state andthe person shows no symptom. This is called

  • latent tuberculosis

Cx stand for?*medical abbreviation

  • complication

________________ like beta-carotene, selenium, vitamin E and vitamin C from food sources have a protective function in our body.

  • Antibiotics
  • Antipyretics
  • Antioxidants
  • Antibodies

Typhoid is caused

  • Salmonilla typi
  • salmonella typhi
  • nova virus
  • corona virus

Exclusive breastfeeding

  • 0-3 months
  • 0-4 months
  • 0-6 months
  • 0-1 year

Explain in brief, the nutritional concerns that have made scientific research in food processing and technology important in the present times. (3 marks)

  • [No Answer]

Health and nutrition are closely interlinked. Justify. (or) The number of people who need nutritional care, support and diet counseling is increasing now-a-days. Why? (2 marks)

  • [No Answer]

Which essential nutrient is the body's main source of energy?

  • amino acids
  • carbohydrates
  • fats
  • proteins

Which of the following does not cause diarrhoea?

  • Contamination of water
  • Contamination of air
  • Contamination of food

In a healthy well fed individual ______________ is act as an barrier and prevent the entry of pathogens.

  • skin
  • mucosal membrane
  • tissues
  • all the above

Diet plays an important role in Preventing, controlling and treating Coronavirus

  • Agree
  • Disagree
  • Partially agree
  • Partially disagree

Hypoglycaemia is defined by

  • low plasma glucose level (<3.9 mmol/L)
  • low plasma glucose level (<5.0 mmol/L)
  • low plasma glucose level (<6.1 mmol/L)
  • low plasma glucose level (<7.0 mmol/L)

Which one high fiber fruit (5+ g)?

  • 1 small raw orange
  • 1 slice honeydew melon
  • 1 medium raw pear
  • 1 slice watermelon

which medication as 1st line therapy in T2DM

  • Glibenclamide
  • Metformin
  • Acarbose
  • Repaglinide

BMI for an adult reference man should be in the level of -----

  • 20.3
  • 21.2
  • 22.4
  • 19.5

At 6-8 months of age, the texture of foods suggested are

  • chopped
  • cut in small
  • finger foods
  • pureed

What type of protein is recommended for a patient with diarrhoea?

  • Animal sources
  • Plant sources

The carbohydrate content in Low Fat Milk (2%)

  • 15 gram
  • 12 gram
  • 11 gram
  • 21 gram

How is Public Health and Nutrition different from other fields of nutrition like clinical nutrition and dietetics?(or) What are the disadvantages of food preservation? (2 marks)

  • [No Answer]

Audio: https://quizizz.com/media/resource/gs/quizizz-media/_audio/audioQuestions/a5a330f0-f94a-43b9-ab2c-5fa7bdda0c6c

  • 39c and 98f
  • 97-98f and 37-38c
  • 35f and 99c
  • 97-98c and 37-38f

Poaching involves cooking in the minimumamount of liquid at a temperature

  • 80-85℃
  • 100℃
  • 90℃
  • 95℃

The RDA for iron for an adult women moderate worker is --------------mg.

  • 17
  • 19
  • 21
  • 23

Complete the medical abbreviation stated: Dx=

  • Dietetics
  • Diet indent
  • Diagnosis
  • Detected

Foods that are processed as little as possible in order to retain the quality of fresh foods are called ________________ foods.

  • minimally processed

ORT refers to

  • Oral Rehydration Therapy

we need to restore positive nitrogen balance to

  • reduce the burden on kidneys
  • improve electrolyte imbalance
  • improve fluid imbalance
  • all the above

In the cases of Raju, he was affected by

  • malaria
  • diarrhoea
  • infectious diarrhoea
  • acute fever

Which one contain 15 gram carbohydrate, 2 gram protein, 0.5 gram fat & 75 calories?

  • 2 small plain roll
  • 1/3 piece Chappati (diameter 20 cm)
  • 1/3 piece burger bun
  • 4 rounded tablespoons flour

____________________ are non-nutrient constituents present in foods that have physiological or biological benefits and influence health.

  • Cytochemicals
  • Phytochemicals
  • Nutrachemicals
  • Nutraceuticals

Anganwadi systems of food security program provide rations to (Note: tick two appropriate check boxes)

  • Children between 0 to 6 years
  • Pregnant women
  • Lactating mothers

For hypertension patient, WHO recommends a reduction of sodium intake

  • <1 g/day or <2.5 g/day of salt (about half teaspoon of salt) in adults
  • No recommendation
  • <4 g/day or <10 g/day of salt (about two teaspoon of salt) in adults
  • <2 g/day or <5 g/day of salt (about one teaspoon of salt) in adults

Following are the recent trends and types of changes in diet of urban Indians over the past decade. Identify the option which is not appropriate to this.

  • Increased fibre intake
  • Increased fat consumption
  • Consuming foods deficient in vitamins and minerals
  • Increased consumption of animal protein in non-vegetarian eating population
  • Increased consumption of sugar/salt

The nutrient to be restricted while planning diet for a patient with diarrhoea

  • Carbohydrates
  • Fiber
  • Vitamins
  • Sodium

What are vitamins that dissolve in water and are not stored in the body?

  • fat soluble vitamins
  • minerals
  • phytochemicals
  • water soluble vitamins

Fish are good sources of

  • A. omega 3 fatty acids
  • B. omega 6 fatty acid
  • C. Eicosapentaenoic acid
  • option A and C

Therelationship between malnutrition, impaired immunity and infection can be described as

  • interaction between malnutrition and infection
  • vicious cycle
  • diseases
  • malnourished

High consumption of convenience and processed foods that have high salt and sodium, decreased intake of potassium rich fruits, vegetables, grains and legumes, low calcium intake, less physical activity and stress have increased risk of ___________________.

  • Diabetes
  • Hypertension
  • Osteoporosis
  • Cancer

The Greek word 'Diarrhoea' means

  • Flowing through

what is stunting

  • short stature or low height/length for age as compared to normal child
  • mental and growth retardation
  • low in weight
  • all of the above

Functional Food have positive effect on a persons health, physical performance or state of mind.

  • True
  • False

How much sucrose allowed for diabetic patients?

  • 5-10% of total energy
  • 50-60% of total energy
  • 10-20% of total energy
  • 2-5% of total energy

According to WHO, passage of ___ or more stools per day is considered to be diarrhoea?

  • 2
  • 3
  • 4
  • 1

Weaning among babies should start at

  • 2 months of age
  • 4 months of age
  • 6 months of age
  • 8 months of age

Identify the nutritional deficiency

Image: https://quizizz.com/media/resource/gs/quizizz-media/quizzes/d0bb40b1-a18e-4fac-9aaa-b2bcec357e46?w=200&h=200
  • Marasmus
  • Kwashiorkor
  • Protein deficiency
  • Energy deficiency

E.coli is the common cause of

  • Weanling Diarrhoea
  • Secretory Diarrhoea
  • Traveller's diarrhoea

1 tsp of budu (fish sauce) contain ___________mg sodium

  • 344 mg sodium
  • 688 mg sodium
  • 1032 mg sodium
  • 2400 mg sodium

Deficiency of ______________ leads to insufficient secretion of thyroid hormone (thyroxine) which is synthesized by the thyroid glad, which helps in normal growth and development.

  • iodine

Development of __________________ process by Nicolas Appert in 1810 was a revolutionary innovation in food preservation techniques.

  • canning

Malnutrition is the underlying cause of at least ____ % of deaths in children under five years of age.

  • 70
  • 60
  • 80
  • 50

A ___________________ diet is a qualitative or quantitative modified version of a normal regular diet which has been adjusted according to the nutritional needs of patients/individuals to improve specific health/disease condition.

  • therapeutic

what is acute fever?

  • lasting for a week
  • for a month
  • 14 days
  • more than that

A large proportion of children and adults suffer from ____________________ deficiencies, mainly iron, zinc, vitamin A, iodine, folic acid and vitamin B12 in varying degrees of severity.

  • Macronutrients
  • Micronutrients
  • Meganutrients
  • All of the above

Identify the food supplementation program not executed in India

  • Mid-day meal program
  • Integrated child development services
  • Wheat Based Nutrition Program
  • Rice Based Nutrition Program

High intake of Saturated fat can lead to

  • Decreased Plasma Cholesterol
  • Increased plasma triglycerides
  • Increased HDL

RDA is prescribed by ---------.

  • NIN
  • ICMR
  • ICAR
  • FAO

Night Blindness is caused due to deficiency of _______________

  • Vitamin A

Double boiling is an example for

  • Boiling
  • Wet steaming
  • poaching
  • dry steaming

Severe undernutrition due to the deficiency of food and energy is termed as _____________________ and that caused by protein deficiency is termed as ______________________.

  • Marasmus; Kwashiorkor
  • Kwashiorkor; Marasmus
  • Starvation; Muscle Wasting

What is a vitamin that dissolves in fat ?

  • amino acid
  • carbohydrate
  • fat soluble vitamin
  • water soluble vitamin

What is the target glycemic control (HbA1c) for most of diabetic patients?

  • <8.5%
  • <4.4%
  • <6.0%
  • <7.0%

The vulnerable groups of iron-deficiency anaemia is

  • women in child-bearing age
  • adolescent girls
  • pregnant women
  • school-age children
  • Option 1, 2, 3

Calculate the BMI and IWR for the cases below:Mrs S, Body weight = 63.5 kg, Height = 150 cm

  • BMI = 28.2 kgm-2, IWR= 49.5-54.0 kg
  • BMI = 28.2 kgm-2, IWR= 41.6-56.0 kg
  • BMI = 22 kgm-2, IWR = 41. 6 - 56.0 kg
  • BMI = 24.4 kgm-2, IWR = 49.5 - 54.0 kg

Can tender coconut water be suggested for a patient with diarrhoea?

  • Yes
  • No

what is synergism?

  • combined effect of malnutrion and infection
  • infection because of malnutrion
  • malnutrition due to infection
  • all of the above

Identify the field which does not come under food processing

  • Principles of food science
  • Human Nutrition
  • Sensory Analysis
  • Diet Analysis
  • Food Microbiology

The protein (g) content in sugar

  • 6 gram
  • 3 gram
  • 1 gram
  • 0 gram

_______________________ therapy is given to patient who cannot eat or absorb enough food through tube-feeding formula or by mouth to maintain good nutrition status.

  • Enteral Nutrition
  • Parenteral Nutrition
  • Para-enteral Nutrition
  • Peri-enteral Nutrition

Diet counseling is effective to help lower HbA1c by an average of _________%

  • 15-20%
  • 5-10%
  • 2-3%
  • 1-2%

Patient : Mr ADiagnosis: Morbid ObeseBody weight= 85 kgHeight = 160 cm What is the target weight loss % that should be recommended to Mr. A by dietitian within 6 months?

  • 5%
  • 10%
  • 15%
  • 20%

Fever, in fact, is part of the body's own

  • disease-fighting mechanism.
  • immunity system
  • barrier for pathogen
  • entry for pathogens

Following are the ways of modifying diets to meet the therapeutic needs of an individual or patient. Identify the one way which is incorrect.

  • Change in consistency of foods
  • Change in the frequency of meals
  • Intermittent fasting
  • Elimination of spices and condiments
  • Adjustment in the ration and balance of nutrients

Which one low fiber vegetable?

  • 1/2 cup cucumber raw
  • ½ cup Broccoli
  • ½ cup Carrots, raw
  • ½ cup green peas, fresh, frozen or canned

Who is a heavy worker?

  • TEACHER
  • MASON
  • CARPENTER
  • MINE WORKER

The LOA stand for?*medical abbreviation

  • loss of appetite

Good Cholesterol is

  • LDL
  • VLDL
  • HDL
  • Triglycerides

Tuberculosis is an example of chronic fever caused by bacteria -

  • Mycobacterium tuberculosis.

calcium requirement of an adult woman is ---- mg

  • 400
  • 500
  • 600
  • 800

Remittent fever, on the other hand, is defined as fever with daily fluctuations exceeding

  • 1℃.
  • 2℃.
  • 104℃.
  • 100℃.

Intravenous feeding causes more complications and is more expensive.

  • True
  • False
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