Describe the steps in helping patient to use bedpan
See Answer →List down the safety tips which is to be followed during oxygen administration.
See Answer →Describe the method for measurement of vital signs of elderly
See Answer →Describe pressure sore and how it can be prevented
See Answer →Describe how prevention of falls in elderly can done by good housekeeping.
See Answer →Describe the musculo-skeletal and cardiovascular system of human body
See Answer →Describe the common First AID situation and choking in elderly person.
See Answer →What are the Basic Principles to be followed for effective communication?
See Answer →Describe the communication process.
See Answer →Briefly describe the focus areas of Nation Policy for Senior Citizen, 2012
See Answer →Briefly explain the health care delivery system in India.
See Answer →Describe the Code of Conduct (Do’s and Don’ts) for a Geriatrics Care Assistant (GCA)
See Answer →Describe the personal qualities required for a Geriatrics Care Assistant.
See Answer →International Humanitarian Law and the Protection of Cultural Property
See Answer →Problem of Child soldiers in South Asia.
See Answer →Role of UN Security Council in upholding IHL Principles during Non-international Armed Conflicts during last Decade
See Answer →Issues Relating to the Evolution of Proportionality in Attack
See Answer →Protection of Civilian Population
See Answer →Visit your nearby market and select eggs, milk, fish, any fats and oil and cereal. Look for the physical appearance and state what points you will keep in mind while purchasing these foods. Write them in given format.
| Sr No. | Name of the food | Observation |
| Eggs | ||
| Milk. | ||
| Fish | ||
| Fish and Oils | ||
| Cereals |
Section C - Objective TypeQuestions (OTQ)
a. Differentiate between the following sets of terms giving examples.
| i. | Adulteration and Food Contamination | vi. | Essential and Non-essential Amino Acids |
| ii. | Supplementary feeding programmes and Nutrient Deficiency Programmes | vii | Osteomalacia and Rickets |
| iii. | BMI and BMR | viii | Bacteriostatic method and Bactericidal method |
| iv. | Hyperlipidemia and Hypoglycemia | ix | Growth Chart and Growth Monitoring |
| v | Food Law and Food Standard | x. | Food fortification and Food combination |
Section C - Objective TypeQuestions (OTQ)
a. Differentiate between the following sets of terms giving examples.
| i. | Adulteration and Food Contamination | vi. | Essential and Non-essential Amino Acids |
| ii. | Supplementary feeding programmes and Nutrient Deficiency Programmes | vii | Osteomalacia and Rickets |
| iii. | BMI and BMR | viii | Bacteriostatic method and Bactericidal method |
| iv. | Hyperlipidemia and Hypoglycemia | ix | Growth Chart and Growth Monitoring |
| v | Food Law and Food Standard | x. | Food fortification and Food combination |
b. Give one example/dose/nutrition component (as applicable)for each of the following
| i. | Dose of iron and folic acid given to Pregnant women under National Anaemia Control Programme |
| ii. | Nutrition component/value of Mid-day meal provided to children |
| iii. | Risk factors of Coronary Heart Diseases |
| iv. | Risk factors in Pregnancy |
| v. | Clinical feature of Xeropthalmia |
| vi. | Available Carbohydrate |
| vii. | Components of ICDS |
| viii. | Clinical feature of Ariboflavinosis |
| ix. | Disease caused by Niacin deficiency |
| x. | Causes of Lathyrism |
See Answer →
Observe the food handling and food preparation methods used at your home. Enlist any Five measures adopted to i) Avoid food wastage, and ii) Minimize and prevent nutrient losses while preparing food.
See Answer →