Eating patterns and disorders in adolescence

During infection, the body may break down more protein and use amino acids for immune responses, enzyme production, and repair of damaged tissues. Adequate protein therefore supports healing and maintenance of body tissues. The requirement varies with the severity of infection, age, and health status, so dietary planning should be individualized.

Excessive dietary restriction may make meals unappealing, reduce total food intake, and cause a patient to reject important foods. Over time, inadequate energy, protein, vitamins, or minerals can lead to nutrient deficiencies and delayed recovery. Dietary restrictions should therefore be medically justified, balanced, and reviewed. Option A is correct.

Difficulty in swallowing, called dysphagia, can allow food, liquid, or saliva to enter the airway instead of the oesophagus. This is aspiration and may cause choking, breathing problems, or aspiration pneumonia. Therefore, the dietitian may need to coordinate texture, thickness, posture, feeding method, and professional swallowing assessment for safety.

A medical diagnosis identifies a disease or medical condition, such as diabetes, infection, or kidney disease. A nutrition diagnosis identifies a specific nutrition-related problem that a nutrition professional can address, such as inadequate energy intake, excessive sodium intake, or difficulty swallowing. The two diagnoses are related but are not identical. Therefore, option A is correct.

In diabetes, the timing and amount of carbohydrate-containing meals interact with insulin production, prescribed medicines, physical activity, and the body’s glucose regulation. Skipping a meal, delaying it, or eating a very large amount later may contribute to high or low blood glucose, depending on treatment and individual circumstances. A regular, individualized meal pattern supports safer monitoring and should be planned with the healthcare team rather than followed identically by everyone.

Medical diagnosis identifies a disease or medical condition, whereas nutrition diagnosis identifies a nutrition-related problem that can be addressed through dietary care. For example, a medical diagnosis may be diabetes, while a nutrition diagnosis may involve excessive carbohydrate intake or inadequate dietary management. Nutrition diagnosis therefore guides nutrition intervention and is not simply a disease name or medicine list. Option D is correct.

Adolescence is a period of rapid growth, changing food preferences, and increasing independence in food choices. Nutrition education helps adolescents understand balanced meals, adequate nutrients, safe food practices, and the consequences of excessive or inadequate intake. These lessons can support healthy eating habits that continue into adulthood and reduce preventable nutrition-related risks.

Portion control means eating an appropriate amount rather than eating without limits. Serving a measured portion and eating slowly gives the body time to recognize fullness, which may reduce overeating. Slow eating also encourages better chewing and awareness of hunger and satiety signals. Completely stopping food, removing vegetables, or offering only sweets is unhealthy and does not provide balanced nutrition. Thus, measured portions combined with slower eating is the most suitable behavioural strategy.

Adolescence is a period of rapid physical growth, hormonal change, and increasing independence in food choices. Nutrition education helps adolescents understand balanced meals, adequate protein, iron, calcium, hydration, food hygiene, and the harmful effects of excessive processed foods. It also supports the development of healthy habits that may continue into adulthood and helps prevent nutrient deficiencies and unhealthy eating patterns. Thus, building healthy habits while supporting growth is the correct reason.

Adolescence is a period of rapid physical growth, hormonal change, and development of lifelong food habits. Excessive intake of highly processed foods, meal skipping, restrictive dieting, or inadequate nutrients can impair growth and contribute to anaemia, unhealthy weight, poor concentration, and later chronic disease risk. Early nutrition education can help establish healthier patterns.

Hidden hunger occurs when a person receives enough calories, or appears to eat enough food, but lacks essential micronutrients such as iron, iodine, vitamin A, folate or zinc. It may not cause immediate visible starvation, yet it can impair growth, immunity, learning and health. Therefore, calories alone do not guarantee nutritional adequacy.

Raw meat, poultry, eggs, seafood, and unwashed produce may carry harmful microorganisms. These organisms can move to cooked or ready-to-eat food through juices, hands, knives, chopping boards, or containers. This transfer is called cross-contamination. Separating raw and cooked foods, using clean utensils, and washing hands reduces the risk of food-borne illness. Thus, option A is correct.

Adolescence is a period of rapid physical growth, hormonal change, cognitive development, and increasing independence in food choices. Poor eating patterns may contribute to nutrient deficiencies, unhealthy weight change, or disordered eating, while habits formed at this stage can continue into adulthood. Early nutrition education and supportive guidance can improve future health.

Adolescence is a period of rapid physical growth, development and increasing independence in food choices. Eating patterns established at this stage may continue into adulthood and influence body weight, nutrient status and the risk of chronic disease. Correcting unhealthy habits early can therefore improve lifelong health. Option C is correct.

Adolescence is a period of rapid physical, mental and social development. Eating habits formed during this stage may continue into adulthood and influence body weight, nutrient status, immunity and the risk of chronic diseases. Correcting unhealthy habits early therefore supports present growth and protects future health.

Monitoring requires specific, measurable, and time-bound goals, such as improving meal frequency, increasing protein intake, reducing sodium, or achieving a safe weight change. When goals are vague, the professional cannot compare the patient's current status with a clear target or decide whether the intervention should continue or be modified. Thus, progress measurement becomes difficult.

Recording fluid intake and urine output helps evaluate the patient’s fluid balance. Reduced urine volume, concentrated urine, increasing thirst, dry mouth, dizziness, or worsening weakness may support concern about dehydration, although clinical assessment is required. Intake-output records should be accurate, and abnormal findings should be reported promptly to the healthcare team.

An energy-dense food supplies more calories in a smaller volume, which is useful when illness, nausea, pain, or early fullness limits the patient’s intake. Suitable nutrient-dense choices may include fortified foods or concentrated portions, but the plan should also provide protein, vitamins, minerals, and any required restrictions rather than empty calories alone.

Mouth pain can make very hot, very cold, spicy, or rough foods uncomfortable, while chewing difficulty may require soft, moist, minced, mashed, or pureed foods. The exact modification depends on the cause and swallowing ability. Changing both temperature and texture can improve comfort, intake, and safety.

Adolescence is a period of rapid growth, development, and changing physical demands. Regularly skipping meals can reduce total energy, protein, iron, calcium, and other nutrient intake, especially when missed food is not replaced with balanced meals. It may also impair concentration and healthy growth, so option C is correct.

Prolonged cooking in a large volume of water can cause water-soluble vitamins, particularly vitamin C and some B vitamins, to leach into the cooking water and be destroyed by heat. Cutting vegetables finely and overcooking can increase losses further. Short cooking, minimal water, steaming, and using the cooking liquid can help retain nutrients.

At a health education camp, a dietitian may assess general nutrition concerns, explain balanced eating, discuss locally available foods, correct common myths, demonstrate healthier choices, and encourage prevention-oriented behaviours. Messages should be evidence-based, culturally appropriate, and understandable to the audience. Selling records or stopping activities violates professional duties and confidentiality.

Adolescence is a period of rapid physical growth, brain development and changing activity levels. Adequate energy, protein, iron, calcium, vitamins and healthy eating habits support growth and future health. Nutrition counselling should be age-appropriate and respectful, while avoiding extreme restriction or a diet based only on fried foods.

Changing food texture is an important part of clinical nutrition when a patient has difficulty chewing or swallowing. Soft, minced, pureed, or thickened foods may improve safety, reduce choking risk, and help the patient receive adequate energy and nutrients. The modification must match the patient’s medical condition and swallowing ability.

Adolescents at risk of eating disorders need respectful, non-judgmental nutrition education and careful assessment. A dietitian should avoid encouraging extreme restriction, identify warning signs, involve the appropriate healthcare team, and refer the adolescent for psychological or medical support when required.