Unit 2 Chapter 2: Clinical Nutrition and Dietetics — Online MCQ Test
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Practice Unit 2 Chapter 2: Clinical Nutrition and Dietetics with a free chapter-wise online MCQ test.
This chapter covers: This chapter details therapeutic diets clinical dietitian roles nutritional assessment patient dietary planning and medical nutrition therapy for various acute and chronic illnesse....
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Unit 2 Chapter 2: Clinical Nutrition and Dietetics — Important Questions & Answers
What is the main role of a clinical dietitian?
- A. To diagnose diseases using laboratory tests
- B. To plan and modify diets according to the patient's medical condition
- C. To prescribe medicines for nutritional disorders
- D. To perform surgery related to digestive organs
Answer: B. To plan and modify diets according to the patient's medical condition
A clinical dietitian plans therapeutic diets and modifies food intake based on the patient's illness and nutritional needs.
A clinical dietitian plans therapeutic diets and modifies food intake based on the patient's illness and nutritional needs.
Which of the following is an example of a therapeutic diet?
- A. A diet planned only for body building
- B. A diet given to a patient with kidney disease
- C. A diet containing all foods without restriction
- D. A diet used only for sports persons
Answer: B. A diet given to a patient with kidney disease
Therapeutic diets are specially planned for the management of diseases, such as kidney disease.
Therapeutic diets are specially planned for the management of diseases, such as kidney disease.
A patient with fever is usually advised to take a diet that is:
- A. Low in fluid and high in fried foods
- B. High in fluids, easily digestible, and nourishing
- C. Very high in fibre and spices
- D. Completely free from carbohydrates
Answer: B. High in fluids, easily digestible, and nourishing
In fever, the body needs adequate fluids and easily digestible foods to support recovery and prevent dehydration.
In fever, the body needs adequate fluids and easily digestible foods to support recovery and prevent dehydration.
A patient with constipation should be advised to take:
- A. Low-fibre foods and less water
- B. High-fibre foods and adequate fluids
- C. Only liquid diet for all days
- D. Very oily and spicy foods
Answer: B. High-fibre foods and adequate fluids
Constipation improves with roughage-rich foods and enough water, which help in bowel movement.
Constipation improves with roughage-rich foods and enough water, which help in bowel movement.
Which situation best shows the need for a restricted-sodium diet?
- A. A patient with hypertension and oedema
- B. A healthy adolescent athlete
- C. A child with normal growth pattern
- D. A person with acute myopia
Answer: A. A patient with hypertension and oedema
Restricted sodium is commonly advised in hypertension and oedema to reduce fluid retention and blood pressure.
Restricted sodium is commonly advised in hypertension and oedema to reduce fluid retention and blood pressure.