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    Diph 072 Community Nutrition and Food Safety

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    peddyakinyi62
    Classification of food and there benefits to human body

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    Diph 072 Community Nutrition and Food Safety

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    peddyakinyi62
    3 views5 pages
    Classification of food and there benefits to human body

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    DIPH 072 COMMUNITY NUTRITION AND FOOD SAFETY

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    © © All Rights Reserved

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    Classification of food and there benefits to human body

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views5 pages

    Diph 072 Community Nutrition and Food Safety

    Uploaded by

    peddyakinyi62
    Classification of food and there benefits to human body

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    GRETSA UNIVERSITY - THIKA

    UNIVERSITY EXAMINATIONS
    SEPTEMBER - DECEMBER 2021 SEMESTER

    DIPLOMA IN PUBLIC HEALTH

    COURSE CODE: DIEH 072


    COURSE TITLE: COMMUNITY NUTRITION AND FOOD SAFETY

    DATE: 16 NOVEMBER 2021 TIME: 3:00 PM - 6:00


    PM

    INSTRUCTIONS TO CANDIDATES
    1. SECTION A IS COMPULSORY.
    2. SECTION B: ANSWER ANY OTHER THREE QUESTIONS.
    3. DO NOT WRITE ANYTHING ON THIS QUESTION PAPER AS IT WILL BE AN EXAM
    IRREGULARITY.
    4. ALL ROUGH WORK SHOULD BE AT THE BACK OF YOUR ANSWER BOOKLET AND
    CROSSED OUT.

    Page 1 of 5
    CAUTION: All exam rooms are under CCTV surveillance during the examination period.

    Page 2 of 5
    SECTION A: COMPULSORY

    MULTIPLE CHOICE QUESTIONS [1-5] [ONE MARK EACH]

    1. ----------------Refers to the social, economic, cultural and psychological implications of food and
    eating.
    A. Community nutrition
    B. Faddism
    C. Nutrition status
    D. Chronic malnutrition
    2. Food contamination and food spoilage are similar?
    True
    False
    3. Which of the following is anthropometrical methods of nutrition assessment among under five
    years children
    A. Weight
    B. MUAC
    C. 24 hour recall
    D. Height
    4. ------------------is a type of malnutrition which could occur as a result of long and short period of
    inadequate food intake
    A. Stunting
    B. Wasting
    C. Underweight
    D. Stunting/wasting
    5. Which of the following is the odd one out?
    A. Glycogen
    B. Starch
    C. Cellulose
    D. Glucose

    Page 3 of 5
    SECTION A: COMPULSORY
    SHORT ANSWER QUESTIONS [ANSWER ALL QUESTIONS IN THIS SECTION]

    1. Explain the following terms as used in community nutrition and food safety
    i. Balanced Diet [2 Marks]
    ii. Essential amino acids [2 Marks]
    iii. Meal planning. [2 Marks]
    iv. Food safety [2 Marks]
    v. Therapeutic diet [2 Marks]
    2. Describe the signs and symptoms of kwashiorkor [5 Marks]
    3. Enumerate four measurement of food security in a community [4 Marks]
    4. State five functions of fats in human body [5 Marks]
    5. Outline nutritional specific intervention for management of malnutrition among pregnant
    women
    [5 Marks]
    6. Describe the importance of meal planning [5 Marks]
    SECTION B [CHOOSE ANY THREE QUESTIONS]
    QUESTION ONE
    a) Discuss methods used in community nutrition assessment [10 Marks]
    b) Explain purpose of community nutrition assessment in informal settlement in Kenya
    [10 Marks]
    QUESTION TWO
    a) Describe some of the nutritional interventions that could help treat and manage the Vitamin B
    deficiency conditions [10 Marks]
    b) Discuss the concept of energy and nutrient need variation among different cohorts/groups in the
    community [10 Marks]

    QUESTION THREE
    a) Discuss five factors that influence meal planning at household level [10 Marks]
    b) Describe hand jive method used in meal planning [10 Marks]

    QUESTION FOUR
    a) Famine has been declared a disaster in arid counties in Kenya , Propose possible interventions
    that the government should implement in order to prevent malnutrition in these counties.
    [10 Marks]
    Page 4 of 5
    b) Discuss the importance of therapeutic diet in any community [10 Marks]

    Page 5 of 5

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