Question 1

Why is fluid balance considered in a patient’s diet?

Accepted Answer

To understand problems such as dehydration or oedema Fluid balance compares the amount of fluid entering the body with the amount lost through urine, stools, sweat, breathing, or other routes. Monitoring it helps identify dehydration, fluid overload, or oedema and guides appropriate fluid and electrolyte care. Restrictions or increases must be individualised according to the diagnosis. Therefore, B is correct.

Question 2

When is a diet plan reviewed?

Accepted Answer

After observing the patient’s response and condition A diet plan should be reviewed during follow-up and whenever the patient’s diagnosis, symptoms, laboratory findings, appetite, weight, tolerance, or treatment changes. Reviewing intake and response helps the health team decide whether nutrients, portions, texture, fluid, or restrictions need adjustment. It is therefore an ongoing process, making D correct.

Question 3

Why is diet advice given after hospital discharge?

Accepted Answer

To continue the correct diet at home Discharge diet counselling helps patients and caregivers continue the therapeutic plan at home. It may explain food choices, portions, meal timing, texture, fluid limits, supplements, hygiene, warning signs, and follow-up arrangements. Continuing suitable nutrition supports recovery and reduces avoidable complications or readmission. Therefore, the purpose is to continue the correct diet at home, making A correct.

Question 4

How can a patient’s progress be observed in clinical nutrition?

Accepted Answer

By observing weight, appetite, and improvement in health Clinical nutrition progress is monitored through relevant indicators such as body weight or growth, appetite, food intake, hydration, symptoms, functional strength, laboratory findings, and overall health. No single measure is sufficient for every patient, so findings are interpreted in context during follow-up. These indicators make D the correct answer.

Question 5

In which condition may fluid control along with sodium restriction be needed?

Accepted Answer

Heart failure Heart failure can reduce the heart’s ability to pump blood effectively. This may cause fluid retention and swelling, while excess sodium can worsen water retention and increase the workload on the heart. Therefore, a doctor or dietitian may prescribe controlled sodium and fluid intake according to the patient’s symptoms, kidney function, weight and laboratory reports.

Question 6

Probiotic foods are considered helpful for which health aspect?

Accepted Answer

Balance of beneficial gut bacteria Probiotics are living microorganisms that may provide health benefits when consumed in adequate amounts. Foods such as curd or other fermented products can support the balance of useful microorganisms in the intestine. Their effects vary with the strain and the person’s health, so they should complement, not replace, medical treatment.

Question 7

Which symptom may be seen in vitamin C deficiency?

Accepted Answer

Bleeding gums Vitamin C is needed for collagen formation, maintenance of connective tissues and normal wound healing. Severe deficiency can produce scurvy, whose signs may include swollen or bleeding gums, easy bruising, weakness and slow healing. Citrus fruits, amla, guava and several vegetables are useful dietary sources.

Question 8

For which patient is easy-to-chew nutrient-rich food useful?

Accepted Answer

Elderly patient with dental problems An older person with dental problems may have difficulty biting and chewing hard foods. Soft, moist and nutrient-rich preparations such as porridge, khichdi, mashed vegetables, curd or soft pulses can improve intake without sacrificing nutrition. Texture modification should be made according to chewing, swallowing and medical needs.

Question 9

Why are laboratory reports used in diet planning?

Accepted Answer

To understand nutrient deficiency and disease control Laboratory findings provide objective biochemical information for nutrition assessment. Measurements such as blood glucose, haemoglobin, serum lipids, electrolytes and selected kidney or liver tests can reveal deficiencies, excesses or disease-related changes. A dietitian uses these results with clinical and dietary information, not in isolation, to plan and monitor nutrition care.

Question 10

Which principle is correct for glycemic control in diabetes?

Accepted Answer

Consider both quantity and quality of carbohydrate Both the amount and the type of carbohydrate influence post-meal blood glucose. Appropriate portions, high-fibre whole grains, pulses, vegetables and minimally processed foods generally produce a slower glucose rise than concentrated sugars. Meal timing and medication also matter, so advice should be individualized and monitored rather than based on complete carbohydrate avoidance.

Question 11

What is the main benefit of asking a patient to keep a food record?

Accepted Answer

Getting a better estimate of actual intake A food record documents what a patient eats and drinks, including portions, timing, snacks and sometimes symptoms. It helps the professional compare actual intake with energy and nutrient needs, identify omissions or excesses, and notice patterns affecting disease control. Its accuracy improves when the patient records items soon after consuming them.

Question 12

Why is food safety especially important for a patient?

Accepted Answer

Patient immunity may be weak Illness, surgery, cancer treatment, medicines or poor nutritional status can weaken a patient’s immune defence. Contaminated food may then cause infection, diarrhoea or complications more easily than in a healthy person. Safe practice includes handwashing, clean utensils, thorough cooking, safe water, correct refrigeration and preventing cross-contamination during storage and serving.

Question 13

In which condition may a high-fibre diet not be immediately suitable?

Accepted Answer

In acute intestinal inflammation During acute intestinal inflammation or some acute gastrointestinal conditions, high fibre may increase stool bulk, abdominal discomfort or irritation. A temporary low-residue or modified diet may be prescribed, followed by gradual reintroduction as symptoms settle. The decision depends on the diagnosis and medical advice; fibre is not permanently harmful and is beneficial in many stable conditions.

Question 14

What is the main purpose of monitoring in a patient’s diet plan?

Accepted Answer

To make needed changes after seeing outcomes Monitoring checks whether the nutrition plan is being followed and whether it is producing the desired results. Weight, intake, symptoms, blood glucose, laboratory values, hydration and functional status may be reviewed. If progress is inadequate or the condition changes, the diet is reassessed and safely modified in cooperation with the healthcare team.

Question 15

Which food may be better when mouth sores occur during cancer treatment?

Accepted Answer

Soft and less spicy food Mouth sores can make chewing and swallowing painful. Soft, moist, mild-temperature foods with little spice, acid or rough texture are usually easier to tolerate and may help maintain energy and protein intake. Very hot, spicy, sour, salty or hard foods can irritate the lesions. Advice should also consider swallowing safety, hydration and treatment-related symptoms.

Question 16

What must be checked while giving a high-protein diet?

Accepted Answer

Patient’s kidney status Protein needs differ according to diagnosis, age, nutritional status and treatment. In some kidney disorders, excessive protein may increase metabolic waste and place additional demands on impaired kidney function, while other patients may require more protein for healing. Kidney function, laboratory results, fluid status and the complete clinical picture should therefore be reviewed before prescribing it.

Question 17

Why is measuring food portions useful in clinical nutrition?

Accepted Answer

To control energy and nutrient intake Measuring portions makes the diet plan more accurate and reproducible. It helps control total energy, carbohydrate, fat, protein, sodium or other nutrients according to the patient’s condition. This is particularly useful in diabetes, obesity, kidney disease and tube feeding. Portion guidance should remain practical, using household measures when appropriate.

Question 18

Why is discharge diet advice given when a patient returns home?

Accepted Answer

To continue diet care at home Discharge diet advice translates the hospital nutrition plan into clear instructions that can be followed at home. It may explain suitable foods, portions, meal timing, fluid or salt limits, supplements, food safety and warning signs. Written and understandable guidance supports continuity of care, improves adherence and helps the patient or caregiver know when to contact the healthcare team.

Question 19

Which cooking method is better in a low-fat diet?

Accepted Answer

Steaming or boiling Steaming and boiling generally require little or no added oil, so they help keep the fat and energy content of a meal lower. Grilling, baking or pressure-cooking may also be suitable when prepared carefully. Deep-frying, frying in ghee and repeatedly reheating oil add substantial fat and may reduce the suitability of the meal for a low-fat therapeutic plan.

Question 20

On what basis should diet advice be given in electrolyte imbalance?

Accepted Answer

Based on blood tests and medical advice Electrolyte management must be individualized because abnormal sodium, potassium or other levels may result from different diseases and medicines. Blood tests, kidney and heart function, symptoms, fluid balance and medical instructions guide the amount of each nutrient. Guesswork or blanket restriction can be dangerous, so changes should be monitored by qualified health professionals.

Question 21

What can affect the estimation of energy requirement in clinical nutrition?

Accepted Answer

Age, disease and activity level Energy needs are individual rather than fixed. Age, sex, body size, activity level, fever, infection, trauma, surgery, chronic disease, pregnancy and the need for tissue repair can all alter requirements. A clinical estimate should therefore use the patient’s history, measurements, disease condition and progress, with reassessment when the condition changes.

Question 22

Why is nutrition important for a patient confined to bed for a long time?

Accepted Answer

To reduce the risk of muscle loss and wounds Prolonged bed rest can cause muscle wasting, reduced strength, constipation and pressure injuries. Adequate energy, protein, fluids and micronutrients support tissue maintenance, immune function, healing and rehabilitation, while the total plan must account for reduced activity and the patient’s disease. Nutrition works with repositioning, mobility, skin care and medical treatment to reduce complications.

Question 23

Which dietary component helps absorption of fat-soluble vitamins?

Accepted Answer

A suitable amount of fat Vitamins A, D, E and K are fat-soluble, so dietary fat helps their digestion, absorption and transport. A suitable amount of healthy fat in a meal can support this process; extremely low-fat diets may reduce absorption if not carefully planned. Fat does not mean unlimited fried food, and the quantity should match the patient’s energy, lipid and disease-related requirements.

Question 24

What is the correct meaning of a patient-centred plan in clinical nutrition?

Accepted Answer

Planning according to disease, needs, preference and situation A patient-centred nutrition plan is individualized rather than identical for everyone. It combines the disease condition, nutrient requirements, symptoms, culture, food access, preferences, abilities and family circumstances with professional advice. Such a practical plan can improve intake and adherence while remaining within therapeutic limits, safety requirements and the patient’s changing clinical needs.

Question 25

When can a high-energy drink be useful for a patient?

Accepted Answer

When solid food intake is low A high-energy drink can be useful when a patient is unable to consume enough food, especially when appetite is poor or solid-food intake is limited. It supplies concentrated calories and may also provide protein and other nutrients in a small volume. It supplements meals but should be selected according to the patient's medical and dietary needs.

Clinical nutrition

Practice questions

01 Why is fluid balance considered in a patient’s diet?

02 When is a diet plan reviewed?

03 Why is diet advice given after hospital discharge?

04 How can a patient’s progress be observed in clinical nutrition?

05 In which condition may fluid control along with sodium restriction be needed?

06 Probiotic foods are considered helpful for which health aspect?

07 Which symptom may be seen in vitamin C deficiency?

08 For which patient is easy-to-chew nutrient-rich food useful?

09 Why are laboratory reports used in diet planning?

10 Which principle is correct for glycemic control in diabetes?

11 What is the main benefit of asking a patient to keep a food record?

12 Why is food safety especially important for a patient?

13 In which condition may a high-fibre diet not be immediately suitable?

14 What is the main purpose of monitoring in a patient’s diet plan?

15 Which food may be better when mouth sores occur during cancer treatment?

16 What must be checked while giving a high-protein diet?

17 Why is measuring food portions useful in clinical nutrition?

18 Why is discharge diet advice given when a patient returns home?

19 Which cooking method is better in a low-fat diet?

20 On what basis should diet advice be given in electrolyte imbalance?

21 What can affect the estimation of energy requirement in clinical nutrition?

22 Why is nutrition important for a patient confined to bed for a long time?

23 Which dietary component helps absorption of fat-soluble vitamins?

24 What is the correct meaning of a patient-centred plan in clinical nutrition?

25 When can a high-energy drink be useful for a patient?

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