Give the stages of hypertension and also briefly comment on lifestyle modification to manage hypertension.
See Answer →When and how medical nutrition therapy can be used in context of losing weight?
See Answer →What could be the effect of excess calorie delivery in the critically ill patient? Explain briefly.
See Answer →What are the indications of initiating enteral feeding in critically ill patient?
See Answer →What are the different counseling strategies a dietitian/nutritionist should follow while prescribing a diet to the patient/client?
See Answer →What are the salient features of Pulmonary Tuberculosis? Discuss its dietary management.
See Answer →What is mechanical soft diet? Also, list any five foods to be avoided in soft diet.
See Answer →Dietetics is a multidisciplinary approach. Comment briefly.
See Answer →. Explain the stages of psychosocial development as mentioned by Erik Erikson.
See Answer →. Explain the criteria and measurement of normality and abnormality.
See Answer →List the WHO and the ICMR (2010) recommended allowances for energy, protein, vitamin A, iron, calcium for the following:
i) Lactating mother
ii) 12 months infant
iii) 70 years old man
iv) 18 years old girl
v) 10 years old boy
See Answer →. Discuss the studies of neuropsychology which reflect the relationship between body and mind.
See Answer →Describe the sociological theories related to mental health. Explain the role of culture towards mental health.
See Answer →Mahima is a 35 year old sedentary or light active female having a mean body weight of 55 kg. Calculate the energy requirement using the factorial estimation of total energy expenditure.
Note: Refer section 2.5.5 of Unit 2, MFN-004. Refer Table 2.1 and Table 2.3 for the necessary calculations.
See Answer →Discuss the different models of mental health as conceptualized by Vaillant, 2003.
See Answer →Elaborate upon the role of family in mental illness.
See Answer →Briefly explain the following terms giving examples:
i) PAL
ii) Ergogenic aids
iii) Balanced die
iv) Probiotics
v) Functional foods
vi) Essential fatty acids
vii) Digestibility coefficient
viii) Dietary fibre
ix) Polysaccharides
x) Physical fitness
See Answer →Children's Services
See Answer →Indian Public Library Guidelines
See Answer →NAPLIS
See Answer →