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IFN521S - INTRODUCTION TO FOODS - NUTRITION AND HEALTH - 2ND OPP - JANUARY 2024 |
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nAmlBIA UnlVERSITY
OF SCIEnCE Ano TECHno LOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
Schoolof HealthSciences
DepartmentofPreventative
HealthSciences
QUALIFICATION: BACHELOROF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE:
INTRODUCTION TO FOODS, NUTRITION AND HEALTH
DATE: JANUARY 2024
DURATION: 3 HOURS
13Jackson Kaujeua Street
Private Bag 13388
Windhoek
NAMIBIA
T: •264 61207 2970
F: •264 61207 9970
E: dphs@nust.na
W: www.nust.na
LEVEL:5
COURSECODE: IFN521S
SESSION: 2
MARKS: 100
SECOND OPPORTUNITY/ SUPPLEMENTARY: EXAMINATION PAPER
EXAMINER:
MODERATOR:
MS. MARJORIE VANWYK
DR LARAI AKU-AKAI
INSTRUCTIONS:
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left side margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. Non-Programmable Calculator
This paper consists of S pages including this front page
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~ECTION A: MULTIPLECHoicEAND TRUE/ FALSE.-
____,..,.._,_.,.,.,,.._..
[20 MARKS)
QUESTION 1: MULTIPLE CHOICE QUESTIONS
[10 MARKS)
Evaluate the statements in each numbered section and select the most appropriate answer
or phrase from the given possibilities. Fill in the appropriate letter next to the number of the
correct statement/phrase on your ANSWERSHEET.
[10]
1.1. Vitamins A and C, thiamin, calcium, and magnesium are considered:
(1)
A. Water-soluble vitamins.
B. Fat-soluble vitamins.
C. Energy nutrients.
0. Micronutrients.
1.2. Which of the following assessment methods provides objective data:
(1)
A. Measurement of height
B. History of illnesses, injuries, and surgeries
C. Assessment of fatigue
0. Twenty-four-hour dietary recall
1.3. Which of the following is a critical function of vitamin C:
(1)
A. It regenerates glutathione to its antioxidant form.
B. It reduces the incidence, duration, and severity of the common cold.
C. It is required for the formation of collagen.
0. It promotes the conversion of beta-carotene to vitamin A.
1.4. A process in which nutrients are shuttled across enterocytes with the help of a carrier
protein but no use of energy is:
(1)
A. Passive diffusion.
B. Facilitated diffusion.
C. Active transport.
0. Endocytosis.
1.5. The AMOR for fat is:
(1)
A. 10% to 25% of total energy.
B. 15% to 30% of total energy.
C. 20% to 35% of total energy.
0. There is no AMOR for fat.
1.6. Which of the following is the correct formula for calculating body weight as a percentage of
ideal body weight:
(1)
A. Percent ideal body weight= (ideal weight/100) x current weight
B. Percent ideal body weight= (current weight/ideal weight) x 100
C. Percent ideal body weight= (ideal weight/current weight) x 100
0. Percent ideal body weight= (current weight/ideal weight) x 703
1.7. Which of the following is a common error that occurs with the 24-hour diet recall:
(1)
A. Snack items and the use of gravies, sauces, and condiments may be underreported
B. The individual or family member may not be able to recall the type or amount of food eaten
C. The intake within the last 24 hours may be atypical of usual intake
D. All of the above
Introduction to Foods, Nutrition and Health (IFN521S)
2nd Opportunity- January 2024
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1.8. Compare the following statements and identify a nutrition claim:
[1]
A. Iron contributes to normal oxygen transport in the body.
B. Vitamin D is needed for normal growth and development of bone in children.
C. High in protein.
D. None of the above.
1.9. Compare the following statements and identify a structure-function claim:
[1]
A. Build stronger bones.
B. Source of Calcium.
C. Reduced fat.
D. None of the above.
1.10. Detailed sets of information on the nutrition components of food are:
[1]
A. Recommended Dietary Allowances
B. Nutrient Reference Intakes
C. Food-based Dietary Guidelines
D. Food Composition Data
QUESTION2: TRUE/FALSEQUESTIONS
[S MARKS]
Evaluate the statements and select whether the statement is true or false. Write the word
'True' or 'False' next to the corresponding number on your ANSWER SHEET.
[S]
2.1 It is not recommended to increase protein and fat intake for HIV positive individuals.
2.2 Vitamins taken in excess can have adverse side effects to the body.
2.3 Breastfeeding is not recommended for HIV positive mothers due to high risk of mother-to
child transmission of HIV.
2.4 Protein is a primary source of energy for our body.
2.5 Carbohydrates are fattening.
QUESTION3: MATCHINGQUESTIONS
(S MARKS]
Evaluate each description in Column 1 and compare it with each Determinant that influence what
we eat, presented in Column 2. Write the letter of the Determinant that is best defined, next to the
corresponding number on your ANSWER SHEET.
[10]
COLUMN1
3.1 Appetite
3.2 Income and Cost of food
3.3 Cooking skills
3.4 Mood
3.5 Culture
COLUMN2
A. Consumer Attitudes, Beliefs, and Knowledge
B. Social Determinants
C. Economic Determinants
D. Psychological Determinants
E. Biological Determinants
F. Physical determinants
Introduction to Foods, Nutrition and Health (IFN521S)
2nd Opportunity- January 2024
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1SECTIONB: SHORT ANSWER QUESTIONS
Please answer All of the questions in this section.
QUESTION 4
[20 MARKS]
4.1 Identify the nutrient deficiency or disease that is indicated by the following signs and
symptoms:
4.1.1 Pellagra.
[1]
4.1.2 Goitre.
(1]
4.1.3 Conjunctival Xerosis
[1]
4.1.4 Beriberi.
[1]
4.1.5 Waist Circumference> 102 cm in a male
[1]
4.2 Define the following terms:
4.2.1 Basal metabolic rate
[2]
4.2.2 Percent daily values
[2]
4.2.3 Digestion
(2]
4.2.4 Functional foods
(2]
4.2.5 Food substitutes
[2]
4.3 Fill in the missing words:
4.3.1 ______
is the study of nutrient-gene interactions and the effects of these
interactions on health.
[1]
4.3.2 ______
is the state of complete physical, mental and social well-being and not
merely the absence of disease.
[1]
4.3.3 People who have enough food to meet their needs at all times
experience _____
_
[1]
4.4 Describe any two (2) limitations of food composition databases.
[2]
!SECTION c;LONG ANSWER QUESTIONS
Please answer ALL of the questions in this section.
QUESTION 5
[30 MARKS]
5.1 Identify at least four (4) ways in which fiber helps us maintain a healthy digestive system. [4]
5.2 The nutritional intake of humans are assessed by five different methods. Please identify
the five (5) different methods.
[SJ
5.3 Briefly describe any five (5) of the clinical signs of kwashiorkor.
[SJ
5.4 Describe the effect of nutritional status on HIV.
[6]
5.5 The Namibian Food and Nutrition Guidelines state "Use only iodised salt, but use
less salt". Briefly recommend some methods to reduce our sodium intake.
[SJ
5.6 Briefly describe a healthful diet.
[5]
Introduction to Foods, Nutrition and Health {IFNS21S)
2nd Opportunity- January 2024
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'.
[SECTION 0: CASE STUDY QUESTIONS
Pleaseanswer ALLof the questions in this section.
hoMARKSJ~.
QUESTION 6
[30 MARKS]
CASE STUDY
Kandji is a 26 year old male and HIV positive. He is 167 cm tall and weighs 65 kg and is
moderately active. Kandji usually eats a spinach salad and a glass of milk for lunch. The lunch
consists of:
1 cup of milk: 300 mg Calcium and 85 kcal
½ cup cooked spinach: 100 mg Calcium and 15 kcal
6.1 Calculate Kandji's BMI.
[2]
6.2 Determine the nutritional status of Kandji, based on his BMI.
[1]
6.3 Compare the servings of milk and spinach and indicate which food item provides
the most calcium per serving.
[1]
6.4 Compare the nutrient densities of the milk and spinach for calcium. Which food
is the most nutrient dense. Give a reason for your answer.
[4]
6.5 Discussthe effect of HIV on Nutrition with regards to the increased energy
needs.
[4]
6.6 Calculate the energy requirements of Kandji.
[6]
6.7 If, for example, Kandji's energy requirements are 2275 kcal, design a diet for
Kandji that provides 50% carbohydrates, 20% protein and 30% fat.
Calculate the quantities of carbohydrates, protein and fat in grams and also
the energy contribution of each macronutrient to the total energy
requirement.
[12]
END OF QUESTION PAPER
Introduction to Foods, Nutrition and Health (IFN521S)
2nd Opportunity- January 2024
5