Identify two food items suitable for preventing vitamin A deficiency.2mks 1. Explain two advantages of serving variety of foods with many colours.2Mks 2. Explain food choices that would ensure enough vitamin B12 in the diets. 3mks 3. A patient with a normal functioning gut was put a diet regime containing 2000 kcals and 20g fat per day. Calculate percentage contribution of Kcal from carbohydrates if only 30g of proteins was allowed in the diet 2mks 4. Suggest two possible solutions for tube blockage during enteral nutrition. 2mks 5. Identify the B vitamin that is critical for diarrhea, dementia and dermatitis. 2mks 6. In Masaba hospital the infusion rate of a parenteral feed was 8ml/s and a patient was to be feed for two hours, calculate the feed volume required for this patient. 3mks 7. Differentiate continuous from bolus feeding 2mks. 8. List the four important symptoms for kwashiorkor in children. (2mks) 9. Using BMR equation, Calculate daily kilo calorie requirements for a sedentary female adult age 30years, weighing 60kg with height of 165cm. suggest if the client should be put on a weight gain or weight increase diet 4 mks 10. State three drug-nutrient interactions that would hinder food absorption and transit 3mks 11. Explain the disadvantage of giving higher osmolality solutions (>850mosmo/litre) to PPN patients. (2 marks) 12. State two points in the GIT that you would use for placement of enteral nutrition tube by use of surgery. 1 mark 13. Give two examples of food items you would put in the menu of a lactating anemic patient 2mks 14. Explain food preparation method that would increase bio-availability of Vitamin A from its rich food sources. 3mks 15. A patient with a normal functioning gut was put a diet regime containing 2400 kcals and 80g protein. Calculate percentage contribution of Kcal from carbohydrates if 20g of fats was allowed in the diet 2mks 16. Suggest two possible solutions for re-feeding syndrome during parenteral nutrition. 2mks 17. Differentiate intermittent from cyclic feeding in EN 2mks. 18. Give two food sources of Vitamin B9 that are accessible to the poor population
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