When should food aroma be considered in diet therapy?
Answer and explanation
Correct answer: In a patient with nausea or vomiting
Strong food aromas can stimulate or worsen nausea, particularly in patients who are vomiting, receiving cancer treatment or recovering from illness. Low-odour foods served cool or at room temperature may be better tolerated because they release fewer volatile smells. Aroma is therefore a therapeutic consideration related to intake and comfort, not merely decoration. Option C is correct.
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What is the correct answer to this question?
In a patient with nausea or vomiting
Why is this the correct answer?
Strong food aromas can stimulate or worsen nausea, particularly in patients who are vomiting, receiving cancer treatment or recovering from illness. Low-odour foods served cool or at room temperature may be better tolerated because they release fewer volatile smells. Aroma is therefore a therapeutic consideration related to intake and comfort, not merely decoration. Option C is correct.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Clinical Nutrition and Dietetics.
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