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SubjectsHome Science
नैदानिक पोषण
Clinical Nutrition in Class 12 Home Science introduces students to the role of nutrition in preventing, managing, and supporting recovery from illness. Within the chapter Clinical Nutrition and Dietetics, students explore how diseases and medical conditions affect dietary needs, the principles of therapeutic diets, and the importance of nutritional assessment, meal planning, and safe food practices. The topic also explains how dietitians adapt food choices, nutrients, and meal patterns to support individual health needs.
TOPIC PRACTICE
Up to 8 questions from this page. Select your focus, then start.
Pregnancy involves the growth and development of the fetus as well as major changes in the mother’s body. Additional nutrients such as protein, iron, folate, calcium, iodine, and energy may be required, although the exact increase depends on the stage of pregnancy and professional advice. Therefore, the needs of both mother and fetus explain the increase.
A hospital diet order communicates the type and important restrictions of the diet prescribed for a particular patient, such as regular, soft, liquid, diabetic, or low-sodium food. It guides food-service staff and supports safe, coordinated care. Therefore, option B is correct.
Clinical nutrition applies nutrition science to the prevention, management and treatment of health conditions. It assesses a patient’s disease, symptoms, laboratory findings, nutritional status, energy needs and ability to eat, then develops an appropriate nutrition-care plan. The plan may involve a regular or modified diet, supplements or a feeding route, and it is monitored with the medical team. Thus, option A is correct.
Anthropometric measurements such as height, weight, body-mass index, mid-upper-arm circumference and growth patterns provide objective clues about nutritional status. Comparing measurements with age- and sex-appropriate references can identify undernutrition, excess weight or growth concerns. They do not describe taste or room size, so option B is correct.
A food record documents what a person eats and drinks, the approximate amounts, timing and sometimes preparation method. It helps a nutrition professional assess energy and nutrient intake, identify habits or gaps, and plan realistic changes. Accuracy improves when entries are made soon after eating. Therefore option C is correct.
Nutrition assessment identifies a patient's nutritional status, risks, deficiencies, excesses and relevant eating problems. It may use diet history, body measurements, clinical signs, biochemical information and medical details. The findings help the care team set realistic goals and design a safe, individualized nutrition plan.
Planning nutrition for an ICU patient according to illness, digestive tolerance, energy needs, protein requirements and the prescribed route of feeding is clinical nutrition. It is individual, hospital-based care that often requires close monitoring and teamwork. Community nutrition concerns populations, sports nutrition concerns athletes, and food preservation concerns storage safety.
Clinical nutrition supports patients who need dietary care during illness, recovery or treatment, but its principles also help healthy people prevent disease and maintain a healthy lifestyle. The field therefore has both therapeutic and preventive applications. Option A correctly includes both groups and is broader than the unrelated alternatives.
QUIZ COMPLETE
