HSC/VI/19 Student's Copy
2 0 1 8
6th Semester
HOME SCIENCE
Dietetics
Full Marks 55
Time 2½ hours
PART A—OBJECTIVE
Marks 20
The figures in the margin indicate full marks for the questions
SECTION—A
Marks 5
Tick the correct answer in the brackets provided 1×5=5
1. A diet which may be used in acute infections, following surgery, and for
patients who are unable to chew is
soft diet
full-fluid diet
clear-fluid diet
regular normal diet
/535 1 Contd.
2. A condition in which systolic pressure exceeds 160 mm Hg and diastolic
pressure exceeds 95 mm Hg is
hypotension
hypertension
hypercholesterolemic
LDL cholesterol
3. A symptom common to many diseases of the liver and biliary tract and
consists of a yellow pigmentation of conjunctiva, skin and body tissues is
called
cirrhosis of liver
infective hepatitis
pancreatitis
jaundice
4. A type of cancer resulting diarrhoea, constipation or any other change in
bowel habits, frequent gas pains and blood in faeces is
bladder cancer
stomach cancer
colon cancer
prostrate cancer
5. Mid-day meal programme was started in the year
1970
1980
1995
1961
HSC/VI/19/535 2 Contd.
SECTION—B
Marks 15
Write short notes on the following 3×5=15
1. Post-operative diet
2. Myocardial infarction
3. Renal calculi
4. Dietary management for cancer patient
5. Special nutrition programme
PART B—DESCRIPTIVE
Marks 35
The figures in the margin indicate full marks for the questions
1. Define diet therapy. Explain the different ways of diet modification.
OR
State the principles involved in the dietary management for typhoid and
tuberculosis. Describe the contributing factors in the development of
tuberculosis. State the dietary management prescribed.
2. Explain the etiology of obesity. What are the parameters used to assess
obesity and underweight?
OR
What are the causes of constipation? Give the dietary considerations for a
person with diarrhoea and constipation.
HSC/VI/19/535 3 Contd.
3. Discuss the symptoms and dietetic management of infective hepatitis and
liver cirrhosis. 7
OR
Explain the causes and dietetic management of chronic renal failure. What
is dialysis?
4. What is cancer? Describe the nutritional problems of cancer therapy.
OR
Explain the causes of malnutrition. Discuss the dietary guidelines for
athletes. 3½+3½=7
5. Give the definition of maternal mortality rate. Write the causes and
preventive measures taken to lower maternal mortality rate.
OR
Explain two nutritional problems for the following 3½×2=7
PEM
Iodine deficiency disorders