BAHIR DAR, INSITUTE OF TECHNOLOGY FACULITY OF CHEMICAL

AND FOOD ENGINEERING, APPLIED HUMAN NUTRITION Chair

DIET THERAPY I MODEL EXAM FOR GRADUAT STUDENTS

I. Time allowed-------------------------------------------------------------1 hr
1) Multiple choice----------------------------------------------50 Questions

Student name _____________________________________ID NO._______________

Feb, 2023

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Part I: choose the best answer among alternatives

1. It is the application of the science of nutrition and food management to the feeding of individuals
or groups
A. Diet therapy B. Dietetics C. Nutrition D. Food
2. One of the following is not responsibilities of nutrition personnel.
A. Recommends appropriate diet therapy
B. Prepares care plan in collaboration with client
C. Co-ordinates client management
D. Instructs client on the diet and care plan
3. One of the following is biological determinants of food choice
A.satiety B.Cost Accessibility D.All
4. If I eat lots of fruit I don’t need to eat any vegetables.
A. True B. False C. add some leafs D. None
5. When selecting from the fruit group
A. Only fresh fruits can be considered
B. Fresh, canned, frozen, dried and 100% fruit juice count.
C. frozen fruits should not be eaten more than twice a month
D. Don’t be concerned about washing fresh fruit unless it looks dirty.
6. Vegetables are great sources of which types of carbohydrates?
A. Starches B. Sugar C. Fiber D. Cellulose
7. Which of the following facts is true about honey?
A. It never spoils
B. It has the same nutritional profiles as sugar
C. t is especially good for children under 1 year old
D. it is forbidden for old age
8. In addition to sunlight, which food is a good source of vitamin D, an important nutrient for teeth
and bone health?
A. Fruits B. Bread C. Red meat D. All
9. A good guide to a serve of red meat is…?
A. Your hand B. 1/2 your plate C. Your palm D. your labor

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10. Which nutrient is the most filling?
A. Fat B. Carbohydrate C. Protein D. none
11. Why should you eat a diversity of colorful foods in the diet?.
A. Colourful foods taste better
B. Each colour provides different health benefits
C. Colourful foods can last longer
D. Colourful foods good to see
12. Oranges are a good source of which vitamin?
A. Vit A B. Vit C C.Vit E D. All
13. Calcium plays a key role in teeth and bone health. Which of the following foods is a great
source of this mineral?
A. Cheese B. beans C. olive oil D. rice
14. Grains like wheat, barley, rice, or oats are staple foods in many parts of the world. In general, which
one is better for your health?
A. Whole grains C. Grains following process
B. Refined grains D. All
15. Which part of an egg is richer in protein and contains very few calories?
A. Egg yolk B. Egg whit C. Egg shell D. All
16. Which fruit is in the common proverb: “… a day keeps the doctor away”?
A. Moringa B. Banana
C. Grape D. Apple
17. In diet modification which kind of food contains a lot of probiotics, which are friendly bacteria
that can help with digestion and the immune system?
A .Baked foods B. Dairy products C. Fermented foods D. roosted foods
18. Which foods are good sources of calcium
A .Dairy B. Vegetables and greens C.Beans D. All
19. Which names expressed will see b/c sugar is hidden during labeling
A. maple syrup B. crystallized sugar
C. dextrin D. All
20. One of the following is the most satiating nutrient
A. protein B. vitamin C. carbohydrate D. Fat

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21. Soft foods that require minimal chewing, are modified in texture but not flavour
A. Blenderized Liquid C. Pureed
B. Mechanical Soft D. Full Liquid
22. Among the following one is high energy density
A. Fiber B. Protein C. Fat D. all of the above
23. Which of the following is a dietary guideline that is advisable as a medicine?
A. Cut out all fats C. Eat plenty of antioxidants
B. Eat more protein. D. Eat a wide variety of foods, especially vegetables.
24. When do we expect to see positive nitrogen balance?
A. When the body is building itself back up after an illness
B. When the body is being broken down by an illness
C. During starvation.
D. When we eat a lot of protein
25. Which of the following kinds of chylomicron contains the most cholesterol?
A. A Low Density Lipoprotein C. A Very Low Density Lipoprotein
B. A Medium Density Lipoprotein D. A High Density Lipoprotein
26. The ratio of nutrients to calories defined as
A. Nutrient dense food C. Energy dense food
B. Food consistency D. All
27. Weight to remain stable
A. energy intake must less energy output
B. energy intake must match energy output
C. energy intake must greater energy output
D. All
28. Which form of carbohydrate does the human body use to store energy?
A. Starch C. cellulose
B. glycogen D glucose
29. Which of the following is the definition of an essential amino acid?
A. An amino acid that rids the body of toxins
B. An amino acid that is very healthy to eat
C. An amino acid that the body needs but cannot make for itself
D. Any amino acid that the body uses to make proteins
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30. Which of the following does NOT contribute to a specific protein's individual properties and
functions in the body?
A. Shape C. sequence of amino acids
B. color D. arrangement of charges, and regions of polarity or non-polarity
31. Of the following dietary limits or guidelines, which will always be the highest for any single
nutrient?
A. Recommended Dietary Allowances (RDAs) C. Estimated Allowable Requirements (EARs)
B. Approximate Intakes (AIs) D. Tolerable Upper Intake Levels (ULs)
32. Which of the following factors altering nutrient needs?
A. Age C. Physical activity
B. Physiological change D. All
33. When should a tube feeding be recommended?
A. When a person has an inadequate oral nutrient intake for 2 - 4 days
B. When a person has severe diarrhea
C. When GI tract works, but patient cannot meet nutrient needs orally.
D. When a person has severe dysphagia.
34. When is a tube feeding not warranted?
A. When the person is in shock
B. When the person cannot meet nutritional needs orally
C. When the person has severe dysphagia.
D. Edema when the person is comatose and has a functioning GI tract.
35. Is a pathological process
A. Disease C. sickness
B. Ill ness D. Wellnes
36. Is a feeling, an experience of unhealthy which is entirely personal
A. Disease B. sickness C. Ill ness D. Wellness
37. Is the external and public mode of unhealthy
A. Ill ness C. Wellness
B. sickness D. Disease
38. Normal absorption of nutrients
A. is not affected by chemotherapy C. can be decreased after surgery
B. is unaffected by diarrhea D. is unaffected by PEM
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39. Food customs mean one’s
A. food Preference C. food requirements
B. food habits D. All
40. Foods rich in complex carbohydrates, such as breads and cereals, are also excellent sources of
A. calcium and phosphorus C. proteins and fats
B. vitamins C and D D. dietary fiber and B vitamins
41. An organic substance that causes changes in other substances is a/an
A. hormone C. enzyme
B. bacterium D. acid
42. one of the following is risk factor obesity for development of
A. Stroke C. heart disease
B. Diabetes D. All
43. Aims of carrying intravenous therapy
A. provide adequate nutrition C. For diagnosis purpose
B. give medication D. All
44. Type of patient needs an NGT
A. Surgical C. Ventilated client
B. Neuromuscular impairment D. All
45. Installation of liquid nourishment through a tube that enters a surgical opening is
A. Gastroectomy C. NGT feeding
B. Gastrostomy D. enteral feeding
46. One of the following is not complication of NGT
A. Aspiration C. Phlebitis
B. Diarrhea D. Discomfort
47. Palatability means
A. enhanced satiation C. loss of satiation
B. palpating body parts D. All
48. Where we can get vitamin K
A. synthesis by microorganism in the large intestine
B. From organ meat
C. from green leafy vegetable
D. All
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49. Which one is dissolve in water?
A. Insoluble fiber C. Soluble fiber
B. Vit E D. All
50. Medium viscosity liquids are
A. Honey-like C. Thin
B. Nectar-like D. Spoon-thick