Nutrition

Physical activity affects the amount of energy a person uses each day. A patient who is very active generally needs more energy than a patient who is confined to bed, although disease condition and treatment must also be considered. Including activity level helps the dietitian plan suitable calories and nutrients. Therefore, C is correct.

Local foods are often easier to obtain, less expensive, familiar to the patient, and compatible with local cooking practices. These advantages can improve acceptability and long-term adherence while allowing the dietitian to meet nutrient needs through appropriate selection and preparation. Local food is not automatically superior, but its practicality makes option A the best answer.

Physical activity influences the amount of energy a person uses each day. Along with age, sex, body size, health status, and therapeutic goals, activity level helps estimate total energy requirements and plan appropriate food portions. A sedentary patient and a physically active patient may need different energy amounts even when other characteristics are similar.

Cooking method is an important part of modifying a diet. Replacing deep-frying with steaming, boiling, baking, grilling, or another suitable method can lower the amount of added fat while preserving the food's usefulness. The appropriate method depends on the patient's medical needs and the texture or digestibility required. Diet modification does not mean removing all nutrients or abandoning hygiene. Thus, option A correctly describes a practical change in cooking technique.

Nutrient enrichment increases the energy or protein value of a usual food without greatly increasing its volume. It is useful for a patient with poor appetite, early satiety, fatigue or difficulty eating large portions. For example, suitable milk powder, oil, nut paste or another prescribed nutrient source may be added, while the patient still receives a manageable amount of food.

A food-intake record provides information about what the patient actually eats and drinks, including approximate amounts, timing, skipped meals, tolerance, and unwanted symptoms. Comparing this record with the prescribed plan helps identify nutritional gaps, excessive intake, poor appetite, barriers, or the need for modification. It is therefore a monitoring and evaluation tool, not a way to decorate food or replace medicines.

Clinical nutrition education is more than transferring facts about nutrients or diseases. It helps the patient understand the reason for dietary advice, develop practical skills, change eating behaviour, solve barriers, and follow the plan consistently. Since behaviour change and adherence are important outcomes, option A is correct.

Vitamins and minerals are required in relatively small quantities, but they support immunity, blood formation, enzyme activity, antioxidant protection, and tissue repair. They do not normally provide energy like carbohydrates, fats, or proteins. Their small required amount does not make them unimportant during recovery, so option C is correct.

A food may contain valuable nutrients but still harm a patient if it is contaminated, improperly stored, undercooked, or prepared with unsafe water. Conversely, safe food that lacks adequate energy and nutrients may not support recovery. Clinical nutrition therefore requires both nutritive adequacy and food safety, including hygiene, correct storage, safe preparation, and suitable serving practices. Option A is correct.

Correct patient identification is an essential safety step before serving a therapeutic diet. Different patients may require different textures, nutrient restrictions, allergen avoidance, or feeding instructions. If a diet slip is matched to the wrong person, the patient may receive an unsafe or ineffective meal. Verifying identity therefore reduces preventable errors and protects patient safety. Option D is correct.

Quantity tells us how much food is consumed, while quality tells us whether that food supplies appropriate energy, protein, vitamins, minerals, fibre, and other nutrients. A large amount of nutrient-poor food may fail to meet the patient's needs, and a nutritious food in an inadequate amount may also be insufficient. Effective diet planning therefore considers both factors, making option A correct.

Protein supplies amino acids needed for the formation and repair of body tissues, enzymes, hormones, and immune components. During injury, illness, surgery, or recovery, the patient may need an adequate amount of protein from good-quality sources that provide essential amino acids. Therefore, both the quantity and quality of protein matter, making option A correct.

The immune system needs energy, protein, vitamins, minerals, and other nutrients to form immune cells, antibodies, protective tissues, and chemical responses. Adequate nutrition does not guarantee that a person will never become ill, but deficiency can weaken defence and delay recovery. Therefore, option C is correct because proper nutrition supplies nutrients required for normal immune function.

Nutrition is the process by which the body obtains, digests, absorbs, transports, and uses nutrients from food for energy, growth, repair, regulation, and maintenance of health. It is much broader than cooking. Cooking is a food-preparation activity, whereas nutrition describes how the body uses food. Therefore, option A is correct.

Food supplies energy and nutrients that support every major body function. Carbohydrates and fats mainly provide energy, proteins support growth and tissue repair, and vitamins, minerals, water, and fibre help regulate processes and maintain health. Food therefore provides much more than appearance or taste. Option B is correct.

Fat is an energy-dense nutrient that stores energy for later use and helps provide insulation and protection to organs. It also supports cell membranes and assists absorption of the fat-soluble vitamins A, D, E, and K. Although excess fat may harm health, an appropriate amount is essential. Therefore, option B is correct.

Vitamins and minerals are called protective nutrients because they help regulate body processes, support immunity, maintain healthy skin and tissues, and protect the body from deficiency diseases. They do not mainly supply calories like carbohydrates and fats. Therefore, option C is correct. A balanced diet should provide these nutrients in appropriate amounts.

Pulses such as lentils, chickpeas, kidney beans, peas and pigeon peas are important plant sources of protein. Protein is needed for growth, development, enzyme formation and repair of body tissues. Although pulses may contain small amounts of other nutrients, they are not major sources of vitamins C or D, and they are not primarily classified as fat sources. Hence, option A is correct.

Amla, oranges, lemons, guavas and other citrus or fresh fruits are good sources of vitamin C. This vitamin supports collagen formation, healthy gums and wound healing, and improves absorption of non-haem iron from plant foods. Rice, ghee and salt are not significant sources of vitamin C. Therefore, option B is correct.

Iodine is required to produce thyroid hormones, which help regulate metabolism, growth and development. When iodine intake is insufficient, the thyroid gland may enlarge in an attempt to capture more iodine, producing a swelling in the neck called goitre. Severe deficiency can also affect brain development. Thus, option C is correct.