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HT1721S - HUMAN NUTRITION II - 1ST OPP - NOV 2022 |
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nAm I BIA u n IVERSITV
OFSCIEnCEAno TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENT OF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
LEVEL: 7
COURSE CODE: HTN721S
COURSE NAME: HUMAN NUTRITION II
SESSION: NOVEMBER 2022
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
EXAMINER:
FIRSTOPPORTUNITY QUESTION PAPER
MR GEORGE W MUKISA
MODERATOR: MR ERICK UUKULE
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLEMATERIALS
NONE
THIS MEMORANDUM CONSISTS OF 3 PAGES {Including this front page)
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SECTION A
QUESTION 1
(10 MARKS)
Assess the following statements and decide whether they are true or false. Write only the
number of the question and next to it indicate your answer as true or false in the ANSWER
BOOK. {Each question carries 1 mark)
1.1 High density lipoprotein of 2'.35mg/dl is a risk factor for diabetes mellitus.
1.2 Achalasia can also be referred as failure of the upper esophageal sphincter to relax and
open during swallowing.
1.3 To increase the pharmacological effect of the drug, it should be digested before
absorption.
1.4 Biotransformation involves chemical alteration of substance in the body.
1.5 Systematic allergic reaction involves immediate generalized skin reaction.
1.6 Both food and drug require digestion to enable them to be absorbed.
1.7 Diuretics can affect the urinary excretion of drugs.
1.8 Increase colonic motility increases more gas is absorbed.
1.9 Defecation takes 30 to 72 hours after the intake of food.
1.10 Naloxone reverses the effects of narcotics at a receptor site.
QUESTION 2
SECTION B
2.1 Explain the following terms
2.1.1 Nutrition care process
2.1.2 Diabetes mellitus
2.1.3 Drug bioavailability
2.1.4 Pharmacokinetics
2.1.5 Functional disorder
2.1.6 First order rate process
2.2 Outline five (5) goals for nutritional management of diabetic patient
2.3 Outline five (5) risk factors of diabetes mellitus
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(32 MARKS)
{2}
(2)
(2)
{2}
{2}
{2}
{5}
{5}
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2.4 Outline six (6) ways diet modification can be made
(6)
2.5 Outline four (4) advantages of documentation of nutrition care plan
(4)
QUESTION 3
3.1 Explain the four (4) steps of the nutrition care process
{26 MARKS)
(8)
3.2 Explain the treatment and nutrition care of acute gastritis
(7)
3.3 Explain the nutrition care of patient suffering from flatulence
(4)
3.4 Explain term constipation and outline five factors that causes constipation
(7)
SECTION C
QUESTION 4
{32 MARKS)
4.1 Outline four (4) factors that influence gastric emptying rate
(4)
4.2 Explain the difference between drug-drug interaction and drug-nutrient interaction (4)
4.3 Explain the following types/mechanisms of drug-drug interaction and
drug-nutrient interaction.
4.3.1 Potentiation
(2)
4.3.2 Inhibition
(2)
4.3.3 Alteration of absorption
(2)
4.3.4 Alteration of distribution
(2)
4.4 Explain the differences in the importance of soluble dietary fiber and insoluble
dietary fiber in the nutrition management of diabetes mellitus.
(4)
4.5 Outline three (3) food sources of insoluble fiber and three (3) food sources of
soluble fiber
(6)
4.6 Explain three (3) effects of drug on food intake
(6)
GOOD LUCK!!!
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