 |
IFN521S - INTRODUCTION TO FOODS - NUTRITION AND HEALTH - 1ST OPP - NOVEMBER 2023 |
|
|
1 Page 1 |
▲back to top |
nAml BIA UnlVERSITY
0 F SCIEnCEAno TECHn DLOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
Schoool f HealthSciences
Departmentof Preventative
HealthSciences
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
13JacksonKaujeuaStreet T: +264612072970
Private Bag-13388
F: •264 61207 9970
Windhoek
E: dphs@nust.na
NAMIBIA
W: www.nust.na
QUALIFICATION CODE: 08BOHN
LEVEL:5
COURSE: INTRODUCTION TO FOODS, NUTRITION AND HEALTH COURSECODE: IFNS21S
DATE: NOVEMBER 2023
SESSION: 1
DURATION: 3 HOURS
MARKS: 100
EXAMINER:
MODERATOR:
FIRST OPPORTUNITY: QUESTION PAPER
MS. MARJORIEVANWYK
DR LARAIAKU-AKAI
INSTRUCTIONS:
Answer all questions on the separate answer sheet.
1. Please write neatly and legibly.
2. Do not use the left side margin of the exam paper. This must be allowed for the
examiner.
3. No books, notes and other additional aids are allowed.
4. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. Non-Programmable Calculator
This paper consists of 6 pages including this front page
|
|
2 Page 2 |
▲back to top |
!SECTIONA: MULTIPLE CHOICE, TRUE/ FALSEAND MATCHING -
[20MARKS]~
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 Compare the following statements and identify a health claim:
[1]
A. Reduced fat.
B. Vitamin C contributes to the reduction of tiredness and fatigue.
C. Source of Calcium.
D. None of the above.
1.2 Hidden hunger can also be referred to as:
[1]
A. Protein energy malnutrition
B. macronutrient malnutrition
C. vitamin A deficiency
D. none of the above
1.3 Which of the following are not a sign of marasmus:
[1]
A. Muscle wasting and baggy pants
B. Moon face and brown hair
C. Visible ribs and old man's face
D. Monkey face and baggy pants
1.4 Which of the following terms refers to the balance between nutrition requirements
and nutritional intake:
[1]
A. Nutritional assessment
B. Balance of nutrients
C. Optimal nutritional status
D. None of the above
1.5 The definition of a balanced diet is:
[1]
A. It provides enough of the energy, nutrients and fiber to maintain health
B. It contains the combinations of food that provide the proper proportions of
nutrients.
C. It refers to eating any foods in moderate amounts
D. It refers to eating many different foods from different food groups
1.6 Compare the ingredients of these food products and identify which product is more
nutrient dense:
(1]
A. Sugar, citric acid, natural flavours
B. Puffed milled corn, sugar, corn syrup, molasses
C. Sugar, apples, water
D. Apples, water
Introduction to Foods, Nutrition and Health (IFN521S)
1st Opportunity November 2023
2
|
|
3 Page 3 |
▲back to top |
1.7 A common anthropometric measure for infants is:
[1]
A. Standing height
B. Recumbent length
C. Sitting height
D. Laying height
1.8 Which of the following are examples of water-soluble vitamins:
[1]
A. Vitamin B1and B12
B. Vitamin E and A
C. Vitamin 83 and A
D. Vitamin Kand BG
1.9 Which of the following vitamins is mostly synthesised by micro-organisms:
[1]
A. Biotin
B. Vitamin BG
C. Vitamin 83
D. Vitamin B12
1.10 Which of the following minerals are essential in the maintenance of body fluid
osmolarity:
[1]
A. Phosphorus and magnesium
B. Sodium and Potassium
C. Calcium and magnesium
D. Sodium and phosphorus
QUESTION 2: TRUE/FALSE QUESTIONS
[5 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 ANSWERSHEET.
[S]
2.1 Dietary cholesterol is not required, because the body makes all the cholesterol it needs.
2.2 The asymptomatic phase of HIV does not involve muscle wasting.
2.3 A healthful diet should always include vitamin supplements
2.4 Proteins are not a primary source of energy for our body.
2.5 Vitamin A can also be referred to as retinol and carotenoid.
Introduction to Foods, Nutrition and Health (IFN521S)
ist Opportunity November 2023
3
|
|
4 Page 4 |
▲back to top |
QUESTION 3: MATCHING QUESTIONS
(5 MARKS]
Evaluate the Nutrition Recommendation in Column 1 and the Nutrition Guidelines presented
in Column 2. Write the letter of the Nutrition Guideline presented in Column 2 that is best
defined by the Nutrition Recommendation in Column 1, next to the corresponding number of
the Nutrition Recommendation on your ANSWERSHEET.Use each Nutrition Guideline only
once.
[SJ
COLUMN 1
3.1 Choose foods that provide an adequate level of
dietary fiber, as well as nutrients, including
potassium, calcium and vitamin D.
3.2 Increase consumption of healthful foods rich in
nutrients, while keeping calorie intake within daily
needs
3.3 Balance your calories by choosing nutrient-dense
foods and beverages.
3.4 Choose food that is lower in solid fat and calories.
3.5 To ensure that everybody receives all the
nutrients and other healthful substances, it is
advisable to spread food intake evenly throughout
the day.
COLUMN 2
A. Eat a variety of food
B. Eat more fish
C. Eat beans or meat regularly
D. Use whole-grain products
E. Eat at least three meals a
day
F. Achieve and maintain a
healthy body weight
,SECTION B: SHORT ANSWER QUESTIONS
Please answer ALL of the questions in this section.
(2OMARKSJ
QUESTION 4
[20MARKSJ
4.1 Define the following terms:
4.1.1 Whole foods.
[2]
4.1.2 Functional foods.
[2]
4.1.3 Absorption
[2]
4.1.4 Kilocalorie.
[2]
4.1.5 Nutrient density.
[2]
4.2
4.2.1
4.2.2
4.2.3
4.2.4
4.2.5
Identify the nutrient deficiency or disease that is indicated by the following signs and
symptoms:
Pallor.
[1]
Goitre.
[1]
Bitot's spots.
[1]
Scurvy.
[1]
Severe visible wasting.
[1]
Introduction to Foods, Nutrition and Health (IFN521S)
1'1 Opportunity November 2023
4
|
|
5 Page 5 |
▲back to top |
4.3 Identify one (1) fat-soluble vitamin.
[1]
4.4 Identify the missing words:
4.4.1 Nutrition is the science of __ _, the ____
and other substances therein. [2]
4.5 Explain how gender (male vs female), influences basal metabolic rate.
[2]
S-E-C•T-I-ONC: LONG A•N-S-W-E-R--Q-U,.E.S.-T-IO-N-S------.,.•~_,,_~~•l"'...-wtO~-[:3:5--MARKS]
Please answer ALL of the questions in this section.
QUESTION 5
5.1 Briefly outline four (4) methods of nutritional assessment.
5.2 Describe any three (3) principles of diet planning.
[10 MARKS]
[4]
[6]
QUESTION 6
[10 MARKS]
6.1 Nutrition appears to play a role in the development of many diseases.
Describe the relationship between nutrition and health and give examples of each
relationship.
[10)
QUESTION 7
[15 MARKS]
7.1 Nutrients are absorbed across the mucosa! membrane and into the bloodstream
or lymph via four mechanisms. Identify these four mechanisms.
[4)
7.2 Protein is the second highest compound in the body, following water.
A large proportion of protein is in muscle. Protein is also present in skin and
blood. Briefly describe the functions of protein in the body.
[4]
7.3
7.3.1
7.3.2
7.3.3
7.3.4
Explain how the following factors influence food choices:
Social interaction
Ethnic heritage
Emotions
Habit
iSECTIOND: CASE'sniov QUESTIONS ,,__
Please answer ALL of the questions in this section.
[2]
[2]
[2]
[1]
r2sMARKsl __
QUESTION 8
[25 MARKS]
CASESTUDY
Remy is a 19 years old boy who came to the hospital complaining of bleeding gums, loosened
teeth and slow wound healing. He weighs 50 kg and his height is 169 cm. During his previous
visit to the hospital, Remy weighed 56 kg. Remy is moderately active.
8.1 Calculate Remy's BMI.
[2]
Introduction to Foods, Nutrition and Health (IFN521S)
1'1 Opportunity November 2023
5
|
|
6 Page 6 |
▲back to top |
8.2 Determine the nutritional status of Remy, based on his BMI.
[1]
8.3 Calculate the percentage loss of weight of Remy. Indicate the significance of
this loss.
[3]
8.4 Identify the micro nutrient deficiency Remy is suffering from.
[1]
8.5 List any three (3) foods or types of food, Remy needs to consume to address
the micronutrient deficiency.
[3]
8.6 Calculate the energy requirements of Remy.
[3]
8.7 If, for example Remy's energy requirements are 1750 kcal, design a diet for Remy that
provides 55% carbohydrates, 20% protein and 25% 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)
1st opportunity November 2023
6