Question 1

What may happen if a patient does not get enough energy in diet?

Accepted Answer

Weakness and weight loss When dietary energy is insufficient, the body first uses stored glycogen and then increasingly uses fat and, in prolonged deficiency, body protein for energy. This can lead to fatigue, weakness, reduced work capacity, poor recovery and loss of body weight. The severity depends on duration, illness and other nutrient intake, so monitoring and suitable nutrition are important.

Question 2

Why is measuring weight useful in nutrition assessment?

Accepted Answer

It can show changes in nutritional status Repeated body-weight measurements can reveal trends such as weight loss, poor growth, fluid retention or excessive gain. When interpreted with height, age, disease history, intake and clinical findings, weight helps assess nutritional status and response to care. A single measurement is not a complete diagnosis, but regular, accurate measurement is a valuable screening and monitoring tool.

Question 3

Record of height and weight is useful for what?

Accepted Answer

To understand nutritional status Height and weight are basic anthropometric measurements. Together they help evaluate growth, body-size patterns and possible undernutrition or overnutrition; they can also be used to calculate indicators such as body mass index when appropriate. Keeping a record allows changes to be followed over time, although interpretation should consider age, sex, health condition and measurement accuracy.

Question 4

Why is reduced food intake recorded?

Accepted Answer

To know the risk of nutritional deficiency Recording reduced food intake helps the care team identify whether the patient is receiving enough energy, protein, fluids and other nutrients. Persistent poor intake may increase the risk of malnutrition, dehydration, weakness and delayed recovery. The record supports timely counselling, food modification or other appropriate intervention rather than relying only on guesswork.

Question 5

What type of food may be better for a patient with nausea?

Accepted Answer

Light food with mild smell During nausea, strong smells, greasy foods and large meals may worsen discomfort or trigger vomiting. Small portions of light, bland food with a mild smell are often easier to tolerate, provided the patient is able to eat and no medical restriction applies. Fluids and meal timing should also follow professional advice, especially when vomiting or dehydration is present.

Question 6

In lactose intolerance, what may cause problems?

Accepted Answer

Milk sugar Lactose is the natural sugar found in milk. In lactose intolerance, insufficient lactase enzyme activity makes lactose difficult to digest, causing symptoms such as bloating, gas, abdominal cramps or diarrhoea after consuming dairy. Tolerance varies, so dietary changes should preserve adequate calcium and other nutrients.

Question 7

Why are cultural food habits considered when planning a patient's diet?

Accepted Answer

To improve acceptance and adherence to the prescribed diet Cultural habits influence the foods a patient prefers, avoids, or considers acceptable. Respecting these habits, while still meeting medical nutrition requirements, makes the diet more familiar and appealing. This can improve eating, cooperation, and adherence to the treatment plan. Therefore, option A is correct; culture is considered to support dietary acceptance and compliance.

Question 8

Under whose guidance should nutritional supplements be taken?

Accepted Answer

Under the guidance of a doctor or dietitian Nutritional supplements should be used only after assessing the person's age, diet, health condition, laboratory findings and actual need. A doctor or qualified dietitian can select the appropriate supplement and dose and identify possible interactions or harmful excesses. Advertisements and casual advice are not reliable substitutes.

Question 9

Why is a patient's appetite monitored?

Accepted Answer

To assess food intake and nutritional status Appetite gives useful information about how much food a patient is likely to consume. Poor appetite may reduce energy, protein, fluid and micronutrient intake, increasing the risk of malnutrition and delayed recovery. Monitoring it helps the healthcare team adjust meals, offer suitable support and evaluate whether the nutrition plan is working.

Question 10

Why is balance of colour and taste useful in patient food?

Accepted Answer

To increase food acceptance Colour, flavour and taste influence the appetite and willingness of a patient to eat. An attractive but medically suitable presentation can make meals more appealing, improve intake and support adherence to the prescribed diet. Appearance should never override dietary restrictions, texture requirements or food-safety precautions.

Question 11

Why is the patient's position checked while serving food?

Accepted Answer

To support safe eating and swallowing A suitable upright or otherwise recommended position can support chewing and swallowing and may reduce the risk of choking or aspiration. Positioning must follow the patient's condition and professional instructions, especially when swallowing is impaired. The purpose is patient safety during feeding, not room management or plate counting.

Question 12

Why may adequate protein be important for a patient on bed rest?

Accepted Answer

To protect muscles and tissues Prolonged bed rest can reduce muscle use and may contribute to muscle wasting and weakness. Adequate protein supplies amino acids needed for maintenance and repair of muscles and other tissues, although the amount must be individualized according to kidney function, illness and medical advice. Protein alone cannot replace movement and rehabilitation.

Question 13

What should be considered in the diet of an elderly patient?

Accepted Answer

Easy-to-chew and nutritious food An elderly patient's diet should consider chewing ability, swallowing safety, digestion, appetite, hydration and nutrient requirements. Soft or appropriately modified foods can be easier to eat, but they must still provide adequate energy, protein, vitamins and minerals. Individual medical conditions, such as diabetes or hypertension, may require further modification.

Question 14

What is considered in the clinical nutrition of a pregnant woman?

Accepted Answer

Nutritional needs of both mother and baby Pregnancy increases the need for several nutrients because the mother's body supports fetal growth as well as her own tissues and health. Energy, protein, iron, folate, calcium and other nutrients require attention, along with safe food and suitable weight gain. Advice should be individualized by a qualified health professional.

Question 15

Why is asking a patient's food preference important for a dietitian?

Accepted Answer

To make the diet more acceptable Food preferences reveal the patient's usual tastes, cultural practices, dislikes and practical choices. Within medical restrictions, incorporating acceptable foods can improve appetite, satisfaction and adherence to the diet plan. A preference discussion does not authorize changing medicine doses or ignoring allergies, nutrient restrictions and food-safety requirements.

Question 16

Why is giving adequate fluids important in a patient's diet?

Accepted Answer

To help fluid balance and digestion Adequate fluids help maintain blood volume, body-water balance, temperature regulation and normal bowel function. They also support digestion and may reduce the risk of dehydration and constipation. The amount and type of fluid must be adjusted for conditions such as kidney disease, heart failure, vomiting or fluid restriction, so individual medical advice is important.

Question 17

Why is the patient's age considered in diet planning?

Accepted Answer

Because nutritional needs change with age Age is an important basis of individualised diet planning because infants, children, adults and older people differ in energy, protein, vitamin, mineral and fluid requirements. Growth, activity, digestion and disease-related needs also vary with age. Therefore, age helps the nutrition professional select suitable foods, quantities, texture and meal frequency for the patient.

Question 18

What should be the temperature of food for a patient?

Accepted Answer

Safe and comfortable Food served to a patient should be at a safe and comfortable temperature, unless a medical condition requires a specific temperature. Extremely hot food can burn the mouth and oesophagus, while very cold food may cause discomfort for some patients. Temperature should therefore support safety, appetite and tolerance.

Question 19

What does observing food tolerance of a patient mean?

Accepted Answer

Checking whether the patient has discomfort after eating Food tolerance means observing how well the patient accepts and digests the prescribed diet. The professional checks symptoms such as nausea, vomiting, bloating, diarrhoea, pain, allergy or difficulty swallowing after meals. This information helps decide whether the diet should be continued, modified or reported to the healthcare team.

Question 20

In clinical nutrition the dietary need of a patient is decided on what basis?

Accepted Answer

Disease condition and nutritional need Clinical nutrition is patient-centred. The diet is planned from the disease condition, nutritional assessment, age, body size, activity, symptoms, treatment, laboratory findings, and individual tolerance. These factors determine the required energy, protein, fluids, and other nutrients. Therefore, disease condition and nutritional need, option A, are the correct basis.

Question 21

Why does a dietitian take food-related information from a patient?

Accepted Answer

To understand eating habits and nutritional gaps A dietitian collects food-related information as part of a diet history or nutrition assessment. It reveals what the patient usually eats, meal timing, portion sizes, food preferences, restrictions, allergies, supplements, and possible nutrient deficiencies or excesses. This information helps the dietitian identify problems and design a safe, suitable, and individualized diet plan. Thus, option C is correct.

Question 22

Why is oral rehydration solution (ORS) given during diarrhoea?

Accepted Answer

To replace lost water and salts Diarrhoea causes loss of water and electrolytes such as sodium and chloride through frequent loose stools. ORS contains a carefully balanced combination of glucose and salts that helps the intestine absorb water and reduces the risk of dehydration. It does not cure every cause of diarrhoea, so medical care is needed when symptoms are severe.

Question 23

When can small, frequent meals be given to a patient?

Accepted Answer

When appetite is low Small, frequent meals can be useful when a patient has poor appetite, early fullness, nausea, weakness, or difficulty eating a large meal. Offering manageable portions several times a day may improve total food and energy intake. The plan should still respect the prescribed diet, tolerance, hydration needs, and medical condition.

Question 24

A food diary helps in what?

Accepted Answer

Keeping a record of daily food intake A food diary records foods and drinks consumed, approximate portions, meal times, snacks, and sometimes symptoms or circumstances. Reviewing it helps identify eating patterns, excessive or inadequate intake, skipped meals, and possible nutrient gaps. It therefore supports dietary assessment and realistic counselling. Option A is correct.

Question 25

What is generally written in a diet chart?

Accepted Answer

Meal timing, quantity and type A diet chart specifies what food or dish should be given, how much should be served, and at what time. It may also include texture, restrictions, supplements, and fluid limits according to the patient’s prescription. This supports consistent meal service and monitoring. Therefore, option B is correct.

Clinical nutrition

Practice questions

01 What may happen if a patient does not get enough energy in diet?

02 Why is measuring weight useful in nutrition assessment?

03 Record of height and weight is useful for what?

04 Why is reduced food intake recorded?

05 What type of food may be better for a patient with nausea?

06 In lactose intolerance, what may cause problems?

07 Why are cultural food habits considered when planning a patient's diet?

08 Under whose guidance should nutritional supplements be taken?

09 Why is a patient's appetite monitored?

10 Why is balance of colour and taste useful in patient food?

11 Why is the patient's position checked while serving food?

12 Why may adequate protein be important for a patient on bed rest?

13 What should be considered in the diet of an elderly patient?

14 What is considered in the clinical nutrition of a pregnant woman?

15 Why is asking a patient's food preference important for a dietitian?

16 Why is giving adequate fluids important in a patient's diet?

17 Why is the patient's age considered in diet planning?

18 What should be the temperature of food for a patient?

19 What does observing food tolerance of a patient mean?

20 In clinical nutrition the dietary need of a patient is decided on what basis?

21 Why does a dietitian take food-related information from a patient?

22 Why is oral rehydration solution (ORS) given during diarrhoea?

23 When can small, frequent meals be given to a patient?

24 A food diary helps in what?

25 What is generally written in a diet chart?

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