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HT1721S - HUMAN NUTRITION II - 2ND OPP - JAN 2023 |
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n Am 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: JANUARY 2023
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
SUPPLEMENTARY/SECONDOPPORTUNITY QUESTION PAPER
EXAMINER:
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
(7 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
8001<. {Each question carries 1 mark)
1.1. Organic disorders have a hard to define emotional and psychological component
1.2 Peritrophic chronic gastritis causes the mucosa to be dull, nodular and irregular with
frequent hemorrhages
1.3 Gas absorption occurs in colonic and ileum walls
1.4 Spastic constipation can be caused by prolonged use of laxatives
1.5 Like vitamin C, phytates can facilitate absorption of iron in the gastrointestinal tract
1.6 In a hospital setting, it is possible for a nutritionist to work independently to deliver
quality nutrition services
1.7 Dietary history and biochemical data are part of medical history important during
patient nutritional assessment.
SECTION B
QUESTION 2
(52 MARKS)
2.1 Differentiate between following terms and concepts.
2.1.1 Zero order rate process and first order rate process
(4)
2.1.2 Acute esophagitis and chronic esophagitis
(4)
2.1.3 Nutrition care process and nutrition care plan .
(4)
2.1.4 Therapeutic diet and normal diet
(4)
2.1.5 Qualitative diet and quantitative diet
(4)
2.1.6 Hemorrhoids and ulcers
(4)
2.2 Explain five (5) types of diabetes mellitus
(10)
2.3 Explain the important of exercise in the management of diabetes mellitus
(10)
2.4 Explain the nutritional care for patients with carcinoma of the stomach
(8)
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QUESTION 3
{25 MARKS)
3.1 Evaluate the symptoms of the gastrointestinal disorders and fill in the
corresponding disorders in the table below
(7)
3.1.1
3.1.2
3.1.3
3.1.4
3.1.5
3.1.6
3.1.7
Symptoms
Ingestion of solid food causes distress but liquids do not
Difficulty in swallowing; food sticks in throat
Epigastric pain when eating
Pain 2-5 hours after a meal, relieved upon eating
Abdominal pain several hours after a fatty meal
Cramps, distention and flatulence several hours after
drinking milk
heartburn, after a fatty meal
Disorder
3.2 Outline four (4) steps the drug undergoes after ingestion
(4)
3.3 Outline four (4) causes of excessive gas in the gastrointestinal tract
(4)
3.4 Outline four (4) advantages of conducting an assessment of a patient
with gastrointestinal disorders
(4)
3.5 Outline six (6) principles of nutrition care for patients with peptic ulcers
(6)
SECTION C
QUESTION 4
4.1 Outline five (5) predisposing factors for ulcers
{16 MARKS)
(5)
4.2 Outline five (5) foods that affect lower esophagealsphincter (LES)pressure
(5)
4.3 Outline three (3) effects of excessiveintake of vitamins and minerals during pregnancy
(3)
4.4 Oral contraceptives are known to affect nutrient metabolism. List three (3) factors that
influence the effect of oral contraceptives on nutrient metabolism
(3)
GOOD LUCK!!!
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