Diet Therapy

Question 1

Branch Dietetics concerned with the use of food for therapeutic purposes

Answer 1

Diet therapy

Question 2

branch of health science deal with diagnosis treatment and prevention of human disease cause by deficiency, excess or metabolic imbalance

Answer 2

clinical nutrition

Question 3

treatment that require modifications in their nutritional requirement

Answer 3

clinical nutrition

Question 4

Define “DIET”

Answer 4

An allowance of food and drink consumed regularly by an individual

Question 5

; amount of specific nutrient needed by the body to attain a specific state of health
; least amount of an ingested nutrient that will prevent sympstoms and clinical signs of nutrient deficiency

Answer 5

dietary or minimum requirement

Question 6

it has no margin of safety

Answer 6

dietary allowance

Question 7

amount of nutrient ensure the best possible health functional capacity and resistance to disease

Answer 7

optimum requirement

Question 8

level of intake of nutrient that is recommended for a population group
; includes additional amount “margin of safety”

Answer 8

dietary allowance

Question 9

to cover variations in individual requirement and incomplete utilization of food

Answer 9

margin of safety

Question 10

commonly used diets in hospitals

Answer 10

regular, soft, and liquid diet

Question 11

refer to the regular,soft, and liquid diets comonly used in hospitals

Answer 11

routine hospital diets

Question 12

refer to the regular,soft, and liquid diets comonly used in hospitals

Answer 12

routine hospital diets

Question 13

all foods eaten by person in health; meet essentials of an adequate diet; for patients that are not required for therapeutic modifications

Answer 13

regular or full diet

Question 14

modified or adopted from normal diet to specific disease conditions; designed to treat or cure disease and support medical management

Answer 14

therapeutic diet

Question 15

three Principles of Dietary Management

Answer 15

liberalization, individualization, simplification

Question 16

three Principles of Dietary Management

Answer 16

liberalization, individualization, simplification

Question 17

should meet body requirement for essential nutrient generously as disease condition permits

Answer 17

liberalization

Question 18

diet regime should take cognizance of the patient’s food intake, habits, preferences, economic Status

Answer 18

individualization

Question 19

therapeutic diet shoud vary from the adequate normal as little as possible

Answer 19

simplification

Question 20

foundation on which therapeutic diet modifications are based
; purpose of the diet prescribed, supply needed nutrients to the body in a form that it can handle

Answer 20

normal nutrition

Question 21

foundation on which therapeutic diet modifications are based
; purpose of the diet prescribed, supply needed nutrients to the body in a form that it can handle

Answer 21

normal nutrition

Question 22

change in food Consistency (LPLH)

Answer 22

liquid, pureed diet, low and high fiber diet 1

Question 23

Increase/ decrease in energy value of diet

Answer 23

weight reduction and high calorie diet

Question 24

Increase/ decrease in energy value of diet

Answer 24

weight reduction and high calorie diet

Question 25

Elimination of specific Foods

Answer 25

allery and gluten free diet

Question 26

Elimination of specific Foods

Answer 26

allery and gluten free diet

Question 27

professionally qualified to provide leadership and assumed responsibilities for the promotion of the nutritional well-being Of individuals and groups

Answer 27

Nutritionist-Dietitian

Question 28

professionally qualified to provide leadership and assumed responsibilities for the promotion of the nutritional well-being Of individuals and groups

Answer 28

Nutritionist-Dietitian

Question 29

Role of Nutritionist - Dietitian

Answer 29

Administrative therapeutics Teaching Research

Question 30

combined science and the art of regulating the planning preparing and serving of meals to individuals of groups under various conditions Of health and disease according to principles of nutrition

Answer 30

Dietetics

Question 31

Diet for person suffering from acute infections, gastrointestinal disturbances or person recovering from surgery

Answer 31

soft diet

Question 32

Diet for person suffering from acute infections, gastrointestinal disturbances or person recovering from surgery

Answer 32

soft diet

Question 33

Modes of feeding

Answer 33

Enteral and Parenteral

Question 34

Administered via the gastrointestinal tract (through oral or tube feeding)

Answer 34

Enteral

Question 35

support products that provide an effective and non- invasive way for people to meet their nutrition needs

Answer 35

oral Nutritional Supplements (ONS)

Question 36

typer of feeding for person with illness which limits or impairs oral intake

Answer 36

Tube feeding

Question 37

Number and size of particles per kg Of water is called _____ this is also important factor deciding patient tolerance

Answer 37

Osmolality

Question 38

Number and size of particles per kg Of water is called _____ this is also important factor deciding patient tolerance

Answer 38

Osmolality

Question 39

formulas as the word indicates, have the same osmolality as body fluids and are Well tolerated

Answer 39

Isotonic

Question 40

Is an intravenous administration of nutrition which may include protein, carbohydrate, fat, minerals and electroIytes who cannot eat or absorb enough food

Answer 40

parenteral Nutrition