Describe some characteristics of successful entrepreneurs. 

 Enlist the general guidelines you would follow for care, cleanliness and maintenance of the plant and equipment in your food service unit.

 What are the resources required for a food service establishment. Elaborate.

Explain briefly the steps to be kept in mind before planning a food service unit. 

Enlist any six important principles used by a manager to make decisions for food service establishment. 

 Give examples for each of the following:

i) Low fibre foods

ii) Rich sources of omega 3 PUFA

iii) Lactose rich foods

iv) Gluten free food sources

v) Neurological disorder of nutritional origin

vi) Foods to be avoided in Peptic ulcer

vii) Foods avoided in CKD

viii) Foods to be avoided in Gout

ix) Non-nutritive sweeteners

x) Food sources of soluble fibre 

Calculate/define/explain the following in 2-3 sentences each:

i) Calculate the BMI for a 40yrs female of small frame with Height of 5’3” and weight of 60kg 

ii) Calculate the % Ideal body weight (IBW) using the data given in section B 1Based on %IBW assess the degree of nutritional status

 iii) Celiac disease 

iv) A disease condition where MCT is beneficial v) Dysphagia

 vi) Diet during dialysis vii) Hydrogenated fat 

viii) Sodium content in 1gm of common salt

 ix) “Rule of nine” 

x) Glycemic Index 

What are the health consequences of low birth weight. Discuss briefly the nutritional management and feeding of the premature infant 

Enumerate the nutritional problems associated with cancer. Briefly discuss the macro and micronutrient requirement of a patient with cancer . 

What is Bulimia Nervosa? Briefly discuss the nutritional management of Bulimia Nervosa.  

Briefly discuss the classification and the dietary modification for obesity.  

Define the following inborn errors of metabolism and also give dietary management of these diseases: 

i) Tyrosinemia

 ii) Homocystinuria 

iii) Maple Syrup Urine Disease 

b) Name the enzyme whose deficiency causes PKU. 

Present the dietary guidelines for prevention of heart disease.

Give the classification of blood pressure and stages of hypertension in adults. 

Present the dietary management for hypertension.

Enumerate the modifiable risk factors of cardiovascular diseases. 

Which one of the methods of feeding is the most suited for her and why.

What are the various methods of feeding Rita? 

What are the factors to be considered in estimating the actual energy requirements for her?  

Rita, age 30yrs, weight 50 kg and height 5’5” is admitted to a hospital for surgery.Her gastro-intestinal tract is functioning but she is unable to swallow solid food.

Calculate her basal energy expenditure by Harris Benedict equation