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NTL611S - NUTRITION THROUGH THE LIFE CYCLE - 1ST OPP - JUNE 2022 |
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nAmlBIA unlVERSITY
OF SCIEnCE Ano TECHnOLOGY
FACULTY OF HEALTH, APPLIED SCIENCES AND NATURAL RESOURCES
DEPARTMENT OF HEALTH SCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
LEVEL: 6
COURSE CODE: NTL611S
COURSE NAME: Nutrition Through The Life Cycle
SESSION: JUNE 2022
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 103
EXAMINER(S)
FIRST OPPORTUNITY EXAMINATION-QUESTION PAPER
DR. FRANCISFARAJCHIKUSE
MODERATOR: MR. WALIOMUZIBU MUKISA GEORGE WILLIAM
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLE MATERIALS
NONE
THIS QUESTION PAPER CONSISTS OF 8 PAGES (including this front page)
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SECTION A:
(40 MARKS)
QUESTION 1. TRUE-FALSE QUESTIONS
[10 MARKS]
Evaluate the statements in each numbered section and determine whether the
statement is true or false. On the answer sheet, fill in the appropriate answer,
using Tfor True, and a Ffor False statement/phrase. (lx10=10}
1.1 Low level alcohol units taken during pregnancy can lead to fetal alcohol syndrome
1.2 Acute exercises during pregnancy causes harm to the baby
1.3 Folic acid supplements are required in pregnant women to prevent neural tube defects
1.4 Docosahexaenoic acid (DHA) is a type of omega-6 fat.
1.5 Vitamin A supplements should be given to pregnant women
1.6 Breast development begins at puberty
1.7 Bilirubinemia can be reduced by encouraging early and frequent breastfeeding
1.8 By 6 months, normal infants' birthweight must increase twice and thrice by 12 months
1.9 Adequate carbohydrates, fats, and proteins for breastfeeding mothers consists of
55%, 35% and 15% respectively
1.10 Nipple Shields can improve milk transfer and breast-feeding duration
QUESTION 2. MULTIPLE CHOICE QUESTIONS
[30 MARKS]
Evaluate the statements in each numbered section and select the most appropriate
answer or phrase from the given possibilities. Next to the question number, fill in the
appropriate Jetter of the correct statement/phrase
2.1 This process maintains vigor and wholeness of body structure and function, increases
learning, and strengthens mental capacities:
A. Psychosocial Development
B. Physical Growth
C. Socio-economic Status
D. Nutritional Needs
2.2 Children have learned 100 words during:
A. Infancy
B. Toddler Age
C. Preschool
D. School-Age
2.3 Children may start struggling with eating disorders during:
A. Preadolescence
B. Toddler Age
C. Preschool
D. School-Age
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2.4 During these years, there is generally a gradual loss of functioning cells with reduced
cell metabolism:
A. During young adulthood
B. During older adulthood
C. During middle adulthood
D. Both Band C
2.5 Because of gradual loss of functioning body cells and reduced physical activity, adults
generally require less of this as they grow older:
A. Vitamins
B. Minerals
C. Energy
D. All of the Above
2.6 Is the process or condition of growing old as individuals get old at different rates and
in different ways, depending on their genetic heritage and their health and nutrition
resources of past years:
A. Menopause
B. Senescence
C. Senility
D. None of the above
2.7 This is an irregular eating habit in kids:
A. Food jags where there are brief sprees or binges of eating one particular food
B. Skipped meals or lack of interest in foods
C. Overeating high fat starched food.
D. All of the above
2.8 Body fat ___
as one ages:
A. Decreases
B. Stays the same
C. Increases
D. Stabilizes
2.9 Nutrition therapy in the elderly has different goals than at other times across the
lifespan. What is a primary goal of diet intervention for the elderly:
A. Maintain quality of life
B. Prolong life
C. Prevent the development of complications
D. Treat chronic disease
,.,
.)
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2.10 A client is trying to understand where cheese fits into the MyPlate for older adults.
The nutritionist explains that according to this plan, cheese is in which sections:
A. Essential nutrients
B. Protein
C. Milk
D. Dairy
2.11 Which of the following is not a fat-soluble vitamin:
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin E
2.12 Excessfat-soluble vitamins typically accumulate in the:
A. Liver
B. Muscle
C. Small intestine
D. Pancreas
2.13 Replacing lost nutrients in foods is called:
A. Fortification
B. Pasteurization
C. Enrichment
D. Modification
2.14 Which one is not a function of dietary fiber:
A. Nourishes gut bacteria
B. Increases feelings of fullness longer
C. Provide energy
D. Decreases cancer risk
2.15 Which vitamin is primarily responsible for blood clotting:
A. Vitamin A
B. Vitamin C
C. Vitamin E
D. Vitamin K
2.16 Spina bifida and heart disease have been associated with a deficiency in which of
the following:
A. Niacin
B. Riboflavin
C. Folate
D. Pantothenic acid
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2.17 Overall, water is somewhere between ____
A. 15 and 20
B. 30 and 50
C. 45 and 75
D. 75 and 90
% of a person's body weight:
2.18 Too much water in spaces surrounding cells is known as:
A. Osmosis
B. Ions
C. Edema
D. Cations
2.19 Absorption of minerals can be limited by each of the following factors except:
A. Physiological need
B. Presence of competing minerals
C. Presence of hypertension or osteoporosis
D. Presence of fiber
2.20 The most sodium in a typical Namibian diet comes from:
A. Table salt
B. Sauces and condiments
C. Processed food
D. Smoked meat and cheeses
2.21 Which mineral is responsible for making muscles contract or relax:
A. Boron
B. Magnesium
C. Sodium
D. Calcium
2.22 Which mineral is known for transporting oxygen in blood:
A. Iron
B. Zinc
C. Copper
D. Calcium
2.23 Which mineral deficiency is the most common worldwide:
A. Sodium
B. Phosphorus
C. Iron
D. Calcium
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2.24 Over 99% of calcium in the body is found within the:
A. Liver and spleen
B. Muscles and skin
C. Bones and teeth
D. Stomach and small intestine
2.25 Which of the following is not considered a pathogenic organism:
A. Bacteria
B. Virus
C. Chemicals
D. Parasites
2.26 Which is not considered a common food allergen:
A. Milk
B. Peanut
C. Soya beans
D. Chicken
2.27 Which is added to foods to prevent spoilage and increase shelf life:
A. Pasteurization
B. Preservation
C. Irradiation
D. Microorganism
2.28 Lactose, disaccharide e.g., milk sugar is made up of which 2 monosaccharides:
A. Glucose and Galactose
B. Glucose and Fructose
C. Glucose and Maltose
D. Glucose and Sucrose
2.29 Which of the following is a water-soluble vitamin:
A. Vitamin A
B. Vitamin C
C. Vitamin D
D. Vitamin E
2.30 Which one of the following is not a common problem in adult nutrition:
A. Malaria
B. Obesity
C. Diabetes
D. Dyslipidemia
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SECTION B: SHORT/LONG ANSWER QUESTIONS
(43 MARKS)
QUESTION 3
[43 MARKS]
Read each question completely, and on your ANSWERSHEET,next to the question number,
please write the full answer to the questions.
3.1 List four (4) benefits of breastfeeding for babies.
(4 marks)
3.2 List four (4) benefits of breastfeeding for mothers.
(4 marks)
3.3 List three (3) functions of the placenta.
(3 marks)
3.4 List the four (4) components of an individual nutrition assessment. (4 marks)
3.5 What are four (4) benefits of regular family mealtimes together?
(4 marks)
3.6 List the four (4) main physiological changes that occur during puberty in
females.
(4 marks)
3.7 List four (4) changes in the nervous system of older adults that can
threaten their nutritional status.
(4 marks)
3.8 Aging is characterised by body composition changes that can alter lifestyle
and these changes may modify nutritional needs.
a.
Name four (4) physiological changes associated with aging
(4 marks)
b.
Name four (4) gastrointestinal changes associated with aging
(4 marks)
3.9 Name four (4) nutritional problems associated with school aged
children and toddlers
3.10 List four (4) problems in infant nutrition
(4 marks)
(4 marks)
SECTION C: CASE STUDY
(20 MARKS)
QUESTION 4
[20 MARKS]
Carefully read the following case study and answer the questions that follow.
Mrs. A is a 48-year-old Zimbabwean woman with obesity. Insulin treatment was initiated two
years ago after development of background retinopathy and peripheral neuropathy. He
mother died from a myocardial infarction (Ml) at the age of sixty-eight, and her brother also
developed an Ml, at the age of fifty-five. Regarding her social history, Mrs. A works as a
manager at FNB bank. Her job involves about ten hours of sitting during weekdays. She lives
with her husband in a private house, and they usually spend nights watching TV, and at
weekends they usually relax in the garden of their home. On most days, they order their
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shopping online. She is a smoker and occasionally drinks 5 units of alcohol daily. On
conducting a physical examination, she was found to weigh 94 kg, her height is 160 cm. She
eats cereal with semi-skimmed milk or two pieces of toast with butter and jam for breakfast.
She usually has her lunch at work. She eats a ready-made sandwich and drinks a diet coke. In
the evening, she usually eats a jacket potato with rice or meat with rice. Before bed, she has
four digestive biscuits. At work, she usually takes irregular snacks of chocolate or butter
pastries whenever she feels hungry.
4.1 Discuss Mrs. A's comorbidities
4.2 What are the risk factors of these comorbidities presented in this
case study?
4.3 Calculate her Body Mass Index (BMI) and comment on you answer
4.4 Name one measurements that can be done to assessobesity-related
Comorbidities and risk factors
4.5 Outline a plausible primary nutritional plan for Mrs. A to manage her
conditions
(3 marks)
(6 marks)
(3 marks)
(2 marks)
(6 marks)
!!!!!!!!!!!GOODLUCK!!!!!!!!!!!!!!
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