FACULTY OF HEALTH AND SOCIAL SCIENCES

INTRODUCTION TO CARE GIVER

(PATIENT ATTENDANCE)
(LEVEL II)

END OF TERM EXAMINATIONS – JUNE, 2025

UNIT: NUTRITION AND HEALTH

UNIT CODE: JP 300-13

INSTRUCTIONS TO CANDIDATES

1. Time allowed is 2 hours

2. Write your full Names, Admission number and Course details in the answer

booklet provided.

3. Do NOT write anything in this question paper.

4. Mobile phones are not allowed in the examination room.

5. Any student(s) found copying and/or using any reference materials will be

disqualified on the spot and action(s) taken by supervisor/ invigilator is final.

6. No reference materials are allowed in the exam rooms.

7. Non-programmable calculators are allowed in the exam room.

8. Answer questions in grammatically correct English.

Answer ALL the questions in both sections

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 SECTION A: MULTIPLE CHOICE QUESTIONS (20 MARKS)
Answers all he questions
1. Nutrition only involves eating proteins and carbohydrates. True or False.

2. A balanced diet includes carbohydrates, proteins, fats, vitamins, minerals, and water.
True or False.

3. Proper nutrition has no effect on energy levels or disease prevention. True or False.

4. RDAs (Recommended Dietary Allowances) are the same for all individuals. True or
False.

5. Nutritional labels help consumers understand serving size, calories, and nutrient content.
True or False.

6. Fruits and vegetables are good sources of carbohydrates True or False.

7. Proteins can be found in both animal products and plant-based foods like legumes and
nuts. True or False.

8. All fats are harmful to your health. True or False.

9. Healthy fats can be found in foods like avocados and nuts. True or False.

10. Vitamins such as A, C, D, E, and K play important roles in body functions. True or
False.

11. Minerals like calcium and iron are essential for healthy bones and blood function. True
or False.

12. Water is not essential for digestion and temperature regulation. True or False.

13. Dark-colored urine can be a sign of dehydration. True or False.

14. A diabetic diet is an example of a special diet tailored to a specific health condition. True
or False.

15. It is important to understand dietary restrictions when caring for patients with special
nutritional needs. True or False.

16. Breastfeeding is recommended as a key source of nutrition for infants. True or False:

17. Elderly individuals may have different nutritional needs due to changes in metabolism.
True or False.

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18. Diet does not play a role in managing chronic conditions like diabetes or heart disease.
True or False.

19. Regular monitoring and adjustments in diet are important for managing health conditions
True or False.
20. Healthy cooking methods include steaming, baking, and grilling rather than deep-frying.
True or False.

SECTION B: ANSWER ALL QUESTIONS (30 MARKS)

Answers all the questions each question is 2 marks

1. Explain why it is important to consider cultural and religious dietary preferences when
creating a nutrition plan for a patient.
2. Describe two ways a caregiver can adapt a patient’s nutrition plan to respect personal
preferences.
3. List two physical or behavioral signs that may indicate a person is malnourished.
4. Explain one reason why consulting healthcare professionals is important in managing
malnutrition.
5. Name two common types of nutritional supplements and state their general purpose.
6. Give one reason why it is important to consult a healthcare provider before taking
supplements.
7. Describe one benefit of using case studies or role-playing scenarios in nutrition training
for caregivers.
8. What is meant by a “personalized nutrition plan,” and why is it important in patient
care?
9. Give two examples of how nutritional needs may differ between individuals.
10. State two actions a caregiver can take to support a patient’s nutritional health.

11. Name two examples of special diets and explain why each might be prescribed.
(2 marks – 1 mark for each diet and its purpose)
12. List two important considerations when caring for a patient with dietary restrictions.
(2 marks – 1 mark for each relevant point)

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 13. Explain the importance of breastfeeding in meeting the nutritional needs of infants.
(2 marks)
14. Describe two nutritional changes that may occur in elderly individuals.
(2 marks – 1 mark for each change)
15.  What is the significance of gradually introducing solid foods to toddlers?
(2 marks)

[Link]

SECTION A: MULTIPLE CHOICE QUESTIONS (20 MARKS)

Each correct answer is worth 1 mark.

Qn Statement Answer Mark

1 Nutrition only involves eating proteins and carbohydrates. False 1

2 A balanced diet includes carbohydrates, proteins, fats, vitamins, minerals, and water. True 1

3 Proper nutrition has no effect on energy levels or disease prevention. False 1

4 RDAs (Recommended Dietary Allowances) are the same for all individuals. False 1

Nutritional labels help consumers understand serving size, calories, and nutrient
5 True 1
content.

6 Fruits and vegetables are good sources of carbohydrates True 1

Proteins can be found in both animal products and plant-based foods like legumes and
7 True 1
nuts.

8 All fats are harmful to your health. False 1

9 Healthy fats can be found in foods like avocados and nuts. True 1

10 Vitamins such as A, C, D, E, and K play important roles in body functions. True 1

11 Minerals like calcium and iron are essential for healthy bones and blood function. True 1

12 Water is not essential for digestion and temperature regulation. False 1

Page 4 of 6
Qn Statement Answer Mark

13 Dark-colored urine can be a sign of dehydration. True 1

14 A diabetic diet is an example of a special diet tailored to a specific health condition. True 1

It is important to understand dietary restrictions when caring for patients with special
15 True 1
nutritional needs.

16 Breastfeeding is recommended as a key source of nutrition for infants. True 1

17 Elderly individuals may have different nutritional needs due to changes in metabolism. True 1

18 Diet does not play a role in managing chronic conditions like diabetes or heart disease. False 1

Regular monitoring and adjustments in diet are important for managing health
19 True 1
conditions.

Healthy cooking methods include steaming, baking, and grilling rather than deep-
20 True 1
frying.

SECTION B: STRUCTURED QUESTIONS (30 MARKS)

Each question is worth 2 marks, as specified.

Qn Expected Answer Marks

Cultural and religious beliefs influence food choices. Respecting them ensures compliance and
1 2
patient comfort.

2 (Any two): Allow food substitutions; respect meal times/preferences. 2

3 (Any two): Weight loss, fatigue, hair thinning, poor wound healing, irritability. 2

Healthcare professionals can assess and diagnose nutritional issues and recommend suitable
4 2
interventions.

5 (Any two): Multivitamins – for general health; Iron supplements – to treat anemia. 2

6 To avoid side effects, drug interactions, and unnecessary intake. 2

Enhances practical understanding, decision-making, and communication skills in real-life

7 2
situations.

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Qn Expected Answer Marks

A plan tailored to an individual’s needs, preferences, and health status. It ensures more
8 2
effective and acceptable care.

(Any two): Children need more nutrients for growth; elderly need fewer calories but more
9 2
calcium or fiber.

10 (Any two): Monitor food intake; assist with feeding; provide nutritious meals/snacks. 2

(Any two): Diabetic diet – to manage blood sugar; Low-sodium diet – to control blood
11 2
pressure.

12 (Any two): Check food labels; avoid prohibited foods; ensure variety within the restriction. 2

Breastfeeding provides ideal nutrition and immunity for infants, promotes bonding, and
13 2
supports healthy growth.

14 (Any two): Reduced appetite; decreased metabolism; difficulty absorbing nutrients. 2

15 Allows gradual adaptation, reduces choking risk, helps monitor allergic reactions. 2

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