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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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Hard · Level 3
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  1. Because nutrition is given in a controlled amount through a vein
  2. Because food is served on a plate
  3. Because the patient only tastes the food
  4. Because the tube is in the stomach
Hard · Level 3
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  1. Safe or adequate nutrition is not achieved through the oral route
  2. The food plate is not beautiful
  3. The patient dislikes the food colour
  4. The kitchen is small
Hard · Level 3
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  1. Better taste
  2. Unsafe swallowing or aspiration risk
  3. Higher food cost
  4. Excess nutrition
Hard · Level 3
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  1. To reduce tube blockage and medicine-feed mixing problems
  2. To make the medicine colourful
  3. To stop the feed
  4. To change the patient’s name
Hard · Level 3
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  1. Maintaining correct hygiene, volume, rate, position, and tube care
  2. Decorating the tube
  3. Changing the feed colour
  4. Stopping medicine
Hard · Level 3
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  1. When prolonged or higher-level nutrition support is required
  2. When the patient is eating a normal diet
  3. When only taste needs to change
  4. When food is already on a plate
Hard · Level 3
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  1. Cooperation, consciousness and safe swallowing may be affected
  2. It changes the colour of food
  3. It tells the plate cost
  4. It makes nutrition unnecessary
Hard · Level 3
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  1. There may be a risk of aspiration and unsafe swallowing
  2. Food is always safe
  3. The patient needs more decoration
  4. The oral route is a vein route
Hard · Level 3
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  1. Record of intake, tolerance, weight and complications
  2. Record of plate colour
  3. Record of kitchen decoration
  4. Record of food advertising
Hard · Level 3
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  1. Expert review of feeding position, rate and route
  2. Change the feed colour
  3. Leave the patient unmonitored
  4. Always make the feed faster
Hard · Level 3
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  1. Digestive tolerance, aspiration risk and medical condition
  2. Food colour
  3. Plate price
  4. Kitchen decoration
Hard · Level 3
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  1. The cause, rate, volume, position and tolerance should first be reviewed
  2. Vomiting is always normal
  3. Review is never needed
  4. Feed colour is the main issue
Hard · Level 3
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  1. Return of gut function, safe swallowing and nutrition tolerance
  2. Plate colour
  3. Kitchen distance
  4. Food advertisement
Hard · Level 3
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  1. For infection, fluid, electrolyte and nutrition monitoring
  2. To decorate food
  3. To change the plate
  4. Only to tell the patient about taste
Hard · Level 3
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  1. Food may enter the airway through the wrong passage
  2. It is only related to taste
  3. It tells the plate price
  4. It has no relation to safety
Hard · Level 3
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  1. Check food cost
  2. Assess swallowing safety
  3. Increase salt
  4. Change only the colour
Hard · Level 3
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  1. Continue only oral feeding
  2. Stop nutrition completely
  3. Enteral tube feeding
  4. Give only sweet drinks
Hard · Level 3
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  1. Oral feeding
  2. Nasogastric feeding
  3. Gastrostomy feeding
  4. Parenteral nutrition
Hard · Level 3
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  1. Check correct tube position
  2. Change feed colour
  3. Increase sugar in feed
  4. Leave the patient alone
Hard · Level 3
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  1. Only a glass
  2. Gastrostomy
  3. Only a spoon
  4. Only oral sweets
Hard · Level 3
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  1. Increased appetite
  2. Change in tube colour
  3. Tube blockage
  4. Feed becoming sterile automatically
Hard · Level 3
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  1. Food colour fading
  2. Clothes getting dirty
  3. Feed sweetness decreasing
  4. Reflux or aspiration
Hard · Level 3
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  1. Volume, rate, and tolerance
  2. Plate decoration
  3. Cloth colour
  4. Food advertisement
Hard · Level 3
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  1. When the patient can easily tolerate a large volume at one time
  2. When the patient tolerates the feed better at a slow, controlled rate
  3. When the patient has no difficulty chewing normally
  4. When a large volume must be given in a short time
Hard · Level 3
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  1. Because it is given by spoon
  2. Because it colours food
  3. Because it goes directly through the vein
  4. Because it is always solid

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