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Afn2201:Nutritional Anthropology Question Paper

Afn2201:Nutritional Anthropology

Course:Bachelor Of Science In Food Science And Nutrition

Institution: Meru University Of Science And Technology question papers

Exam Year:2012

QUESTION ONE – 30 MARKS
(a) What is Nutritional Anthropology? (2Marks) (b) Provide two indices used during Nutritional Anthropology of children. (3Marks) (c) Why is weight loss easier to address than height/length loss? (2Marks) (d) BMI (Body Mass Index) is an anthropometric indicator applicable for people of all age groups. Explain. (3Marks) (e) Anthropometric indicators for children are invalid without inclusion of age. Explain (2Marks) (f) What is the disadvantage of percent median as an anthropometric indicator? (2Marks) (g) Disgust and good taboos are nutritionally useful. Explain (1Mark) (h) Food choice and utilization is easy. Explain (10Marks) (i) Which factors have influenced the evolution of human diet? (5Marks)
QUESTION TWO – 20 MARKS
(a) Provide 10 high impact interventions in Kenya in 2012 and the expected impact by Government of Kenya and key Nutrition partners. (10Marks) (b) Challenges of high impact interventions and proposed solutions in Kenya. (10Marks)
QUESTION THREE – 20 MARKS
(a) Anthropometric indicators are classified according to objectives of their use. Discuss. (12Marks)
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(b) Define the following as used in Nutritional Anthropometry (i) Specificity (2Marks) (ii) Sensitivity (2Marks)
(c) Name the factors affecting specificity and sensitivity. (2Marks) (d) Give the use of Anthropometry at an individual level. (2Marks)
QUESTION FOUR – 20 MARKS
(a) Developing countries are affected by both under and over Nutrition. Explain. (6Marks) (b) Outline strategies applied in Kenya for small scale food production. (4Marks) (c) Explain the challenges of persons living in emergency feeding programs. (4Marks) (d) Nutritional surveillance has a number of classifications. Explain. (6Marks)
QUESTION FIVE – 20 MARKS
(a) Explain the following: (i) Supplementation (3Marks) (ii) Food fortification (3Marks) (iii)Dietary diversity (2Marks)
(b) Food production in Kenya is both large scale and small scale. Discuss (6Marks) (c) With the onset of chronic diseases, what are the challenges affecting traditional institutions on food utilization. (4Marks) (d) Define validity and precision. (2Marks)

Afn2201:Nutritional Anthropology Question Paper

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