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Subjects

Home Science

Feeding routes

आहार देने के मार्ग

In Class 12 Home Science, this topic from Clinical Nutrition and Dietetics explains how nutrition can be provided when a person cannot meet needs through regular eating. Students learn about oral, enteral and parenteral feeding, including tube feeding and intravenous nutrition, along with their uses, basic requirements, possible risks and safety considerations. The topic also highlights the importance of assessing a patient’s condition, maintaining hygiene and following professional guidance while selecting and managing an appropriate feeding route.

TOPIC PRACTICE

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25 questions

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Expert · Level 1
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  1. To know food colour
  2. To understand gastric emptying and signs of intolerance
  3. To write the patient's name
  4. To decorate the menu
Expert · Level 1
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  1. Because nutrition is given directly through the venous route
  2. Because food contains high fibre
  3. Because patient is always healthy
  4. Because water is not digested
Expert · Level 1
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  1. Keep the food very hard
  2. Keep chilli content high
  3. Give dry food every time
  4. Give hygienic, appropriately prepared, nutritionally suitable feed
Expert · Level 1
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  1. Inadequate nutrition, aspiration, infection, or intolerance may occur
  2. Food colour may improve
  3. The plate may become costly
  4. The menu may become beautiful
Expert · Level 1
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  1. To provide safe, tolerated, and adequate nutrition to the patient
  2. To make food only attractive
  3. To keep the patient hungry
  4. To increase the plate cost
Expert · Level 1
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  1. To decide by considering patient safety, nutrition goals, tolerance, and complications together
  2. To decide food colour
  3. To improve plate decoration
  4. To keep the patient away from food
Expert · Level 1
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  1. Both determine how nutrition can be delivered safely
  2. Both only show food colour
  3. Both are related to kitchen decoration
  4. Both are unrelated to nutrition
Expert · Level 1
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  1. Only a normal plate meal
  2. Enteral tube feeding
  3. Nutrition only on the skin
  4. Completely stopping nutrition
Expert · Level 1
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  1. Because it is always tasty
  2. Because it requires no monitoring
  3. Because it uses the venous route and requires complex monitoring
  4. Because it is normal oral food
Expert · Level 1
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  1. Both enter a vein
  2. Both are applied to the skin
  3. Neither provides food
  4. Nasogastric feeding ends in the stomach, whereas nasojejunal feeding ends in the jejunum
Expert · Level 1
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  1. It can provide a stable enteral route into the stomach
  2. It is always venous nutrition
  3. It only changes taste
  4. It prevents digestion
Expert · Level 1
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  1. When food only needs plate decoration
  2. When nutrition needs to be delivered directly into the small intestine
  3. When the patient is eating a normal diet
  4. When nutrition is to be applied to the skin
Expert · Level 1
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  1. The food will become tastier
  2. The patient will feel hungrier
  3. The feed may enter the wrong place
  4. The tube will become short automatically
Expert · Level 1
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  1. To change the colour of the food
  2. To make the feed solid
  3. To decorate the tube
  4. To reduce reflux and aspiration risk
Expert · Level 1
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  1. A rate that is too fast can cause nausea, vomiting, abdominal distension, or diarrhoea
  2. Only to meet the daily calorie requirement more quickly
  3. To prevent tube blockage
  4. To control the colour and temperature of the feed
Expert · Level 1
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  1. Both are given only through a vein
  2. Bolus feeding is given in set amounts at intervals, whereas continuous feeding is given slowly over an extended period
  3. Neither provides nutrition
  4. Both are given only on the skin
Expert · Level 1
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  1. Constipation
  2. Immediate improvement in nutrient absorption
  3. Feed intolerance and vomiting
  4. A sudden severe fall in blood glucose
Expert · Level 1
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  1. Making the feed colourful
  2. Keeping the patient hungry
  3. Making the feed hard
  4. Keeping the tube clear and preventing blockage
Expert · Level 1
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  1. To reduce tube blockage and medicine–feed mixing problems
  2. To make the feed tasteless
  3. To keep the patient away from food
  4. To decorate the medicine
Expert · Level 1
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  1. Thick feed may flow poorly and block the tube
  2. Viscosity only shows taste
  3. Tube size has no importance
  4. Thick feed always enters a vein
Expert · Level 1
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  1. Only changing the plate
  2. Changing the colour of the feed
  3. Reviewing feed rate, volume, hygiene, medicines, and tolerance
  4. Leaving the patient unmonitored
Expert · Level 1
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  1. The feed becomes more nutritious
  2. The tube cleans itself
  3. The patient's appetite disappears
  4. The risk of contamination and infection
Expert · Level 1
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  1. Infection through the venous route can become serious
  2. The food colour worsens
  3. The patient forgets chewing
  4. The feed spreads on the plate
Expert · Level 1
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  1. Because food is eaten from a plate
  2. Because nutrition is delivered through a vein in controlled amounts
  3. Because the patient only tastes the feed
  4. Because it goes to the stomach through a tube
Expert · Level 1
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  1. When only the food colour must change
  2. When the patient is eating a normal diet
  3. When longer-term and higher-level nutrition support is needed
  4. When the plate is small

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