Heh101:Nutrition And Health Question Paper
Heh101:Nutrition And Health
Course:Bachelor Of Science In Enviromental Health
Institution: Kenyatta University question papers
Exam Year:2009
INSTRUCTIONS:
This paper consists of two sections. Section A and Section.
SECTION A 25 MARKS
SECTION B 45 MARKS
Answer all questions in Section A and other three in section B
QUESTION 8 IS COMPULSORY
SECTION A (X/25MARKS)
1.
State one function of each of the following nutrients
a)
Carbohydrates
b)
Proteins
c)
Vitamin
A
d)
Calcium
e)
Iron
[5marks]
2.
State two conditions that may lead to the use of protein for energy purpose and
one reason why this is considered
wasteful.
[3marks]
Page 1 of 3
3.
Explain the difference between continuous and discontinuous dietary variations.
[3marks]
4.
a)
Describe which background factors are analyzed when conducting a
nutrition assessment either in part or wholly.
[4marks]
b)
Give two limitations of nutritional assessment.
[2marks]
5.
Pregnancy is a time of increased nutrient intake and not limitation. Explain.
[5marks]
6.
Differentiate between marasmus and kwashiorkor.
[2marks]
SECTION X/45
Answer any three questions in this section. Question 8 is compulsory
8.
a)
Discuss discontinuous dietary variations and how there is variations can
cause extreme disorders in nutrient metabolism.
[10marks]
b)
Give five influences which operates within a country or community in
altering the diet.
[5marks]
9.
a)
Define
the
term
BMI.
[2marks]
b)
Explain why it is not practical to use MBI for children, adolescent and
expectants
mother
or
lactating
women. [4marks]
c)
Explain the following way of estimating body fat content and diagnosing
obesity.
a)
Under
water
weighing.
b)
Bioelectrical
impendence.
[4marks]
d)
Keishe is 4 feet 5” and weights 45kgs, calculate her BMI and make the
appropriate
recommendations. [5marks]
Page 2 of 3
10.
a)
Using the food guide pyramid, explain what is health diet and how can one
use it to plan for health meal for an adult.
[10marks]
b)
Outline five points to note when using the food guide pyramid during
menu
planning. [5marks]
11.
a)
Explain five traditional symptoms of diabetes.
[5marks]
b)
Describe the dietary management of diabetes type 2. Give reasons.
[10marks]
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