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2020 B.Sc. Nutrition and Dietetics Bharathidasan University, B.Sc. Degree Examination, Dietetics - 2 ,Nov 2020. Question paper

Course: B.Sc. Nutrition and Dietetics   University/board: Bharathidasan University

Are you looking for the old question papers from Bharathidasan University of Dietetics 2 paper? Here is the previous year question paper from Bharathidasan University. This is the original question paper of Dietetics 2, exam conducted in Nov 2020. Feel free to download the question paper from here and use it to prepare for your upcoming exams. 15691 D RCCSND 9

(For candidates admitted from 2008-2015 batch)

B.Sc Degree Examination, Nov 2020

Part III - Nutrition and Dietetics - Major

Dietetics 2

Time : Three Hours Maximum : 75 marks

PART A - (10×2=20)

Answer all questions

1. What is Jaundice?

2. Indicate the normal blood glucose and blood pressure levels.

3. List the causes for diabetes.

4. Indicate the difference between overweight and obesity.

5. What is a pre-operative diet?

6. Expand IBW and LBW.

7. What is PEM?

8. Indicate A vitamin A rich foods.

9. What is meant by nephrolithesis?

10. Explain nutritional care process.

PART B - (5×5=25)

Answer all questions, choosing either (a) or (b)

11.a) Explain the dietary recommendations to be given for an elderly suffering from osteoporosis.


b) Write on the dietary management for hypertension and the lifestyle changes you will recommend.

12.a) Write on the types of urinary calculi and the dietary management for oxalate stones.


b) Give an account of gout disease.

13.a) Explain post operative diets.


b) Write on the dietary advice for a patient suffering from second degree burns.

14.a) Explain the principles of diet management for a GOM mother


b) What are the measures to be taken for managing diet for a type 1 diabetic?

15.a) Give in detail the nutritional care process.


b) Elaborate on the methods of nutrition counselling.

PART C - (3×10=30)

Answer any three questions

16. How is atherosclerosis formed?Explain the dietary recommendations you will give.

17. Highlight the risk factors leading to obesity and how it can be managed.

18. Discuss the etiology of cancers.

19. Explain the dietary management for nephrosis.

20. Elaborate on the principles of diet management for a type 2 diabetic.

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