Exam prep

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Paper pattern

A · answer 10 of 12 · 2 marks each · about 30 words20

B · answer 5 of 7 · 5 marks each · about 200 words25

C · answer 3 of 5 · 10 marks each · about 500 words30

External total75

Usual 75-mark UG pattern (10 × 2, 5 × 5, 3 × 10). Confirm against your own college's question paper.

Mock paper

Make a full practice paper in the same shape as the exam, picked from our question bank. Write your answers on paper, timed, then check them against the sheets.

Likely questions

Written by us from your syllabus, not copied from any exam paper. Tap one to open its sheet.

Section A · 2 marks · define or list

Define dietetics.Unit I What is ADIME?Unit I What is Broca's index?Unit I Give two examples of foods allowed in a clear liquid diet.Unit I Expand TPN and PEG.Unit I What is ORS? Give its composition.Unit II Name the types of constipation.Unit II Expand FODMAP.Unit II What are skip lesions?Unit II Name four foods that contain gluten.Unit II Which hepatitis viruses are water-borne?Unit III What is ascites?Unit III What are the 5 Fs of gallstone disease?Unit III How much does BMR rise with fever?Unit III Why is pyridoxine given to patients on isoniazid?Unit III Give the BMI cut-offs for obesity in Asian Indians.Unit IV What are the Rotterdam criteria for PCOS?Unit IV Define glycaemic index.Unit IV What is a food exchange list?Unit IV Expand DASH.Unit IV What are the features of nephrotic syndrome?Unit V Name four types of kidney stones.Unit V What is leaching of vegetables?Unit V What is cancer cachexia?Unit V What are free radicals?Unit V

Section B · 5 marks · explain

Explain the code of ethics for dietitians.Unit I Write a short note on routine hospital diets.Unit I What are the complications of tube feeding?Unit I Differentiate between enteral and parenteral feeding.Unit I Differentiate diarrhoea and dysentery.Unit II Explain the dietary management of constipation.Unit II Distinguish between ulcerative colitis and Crohn's disease.Unit II Write a note on irritable bowel syndrome.Unit II Explain the dietary management of gallstones.Unit III What are the metabolic changes in fever?Unit III Explain the dietary management of malaria.Unit III Write a note on hepatic encephalopathy.Unit III Explain the metabolic changes in diabetes mellitus.Unit IV Write a note on artificial sweeteners.Unit IV Explain the dietary management of PCOS.Unit IV Classify insulin and explain its dietary implications.Unit IV Differentiate acute glomerulonephritis and nephrotic syndrome.Unit V Explain the dietary management of calcium oxalate stones.Unit V Write a note on dumping syndrome.Unit V List antioxidants and their food sources.Unit V

Section C · 10 marks · describe with diagram

Classify dietitians and explain the role of a dietitian in a hospital.Unit I Explain the principles of therapeutic diets and the modifications of the normal diet.Unit I Discuss enteral feeding: routes, indications, contraindications and complications.Unit I Discuss the causes, symptoms and dietary management of peptic ulcer. Plan a menu.Unit II Explain the etiology, symptoms and dietary management of celiac disease.Unit II Discuss the dietary management of diarrhoea with a one-day menu.Unit II Discuss the causes, symptoms and dietary management of viral hepatitis.Unit III Discuss the dietary management of typhoid fever. Plan a one-day menu.Unit III Explain the etiology, symptoms and dietary management of tuberculosis.Unit III Discuss the causes, complications and dietary management of obesity.Unit IV Discuss the dietary management of diabetes mellitus. Plan a day's menu for a diabetic adult.Unit IV Explain the etiology, symptoms and dietary management of hypertension.Unit IV Discuss the causes, symptoms and dietary management of chronic kidney disease.Unit V Discuss the risk factors of cancer and the modification of diet in cancer.Unit V Explain the nutritional problems of cancer therapy and their management.Unit V

Answer frames

How to lay out a long answer, with a write-up check. 29 frames so far.