NAME:

[Link]: CAMPUS:

Candidate’s Signature Date

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES

EXAMINATIONS OFFICE

PAPERCODE: 1905/202
CERTIFICATEINNUTRITIONANDDIETETICSMANAGEMENT
MODULE II
COMMUNITYDIAGNOSISANDMOBILIZATION, INTRODUCTION TO NUTRITION
SURVEILLANCE AND NUTRITION IN EMERGENCY.
September/December 2025
3 Hours
INSTRUCTIONSTOCANDIDATES
Write your name and index number in the spaces provided above.
Sign and write the date of the examination in the spaces provided above.
Answer ALL questions in both sections in the answer book let provided.
Candidates should answer the questions in English.
For Examiner’s Use Only

Questions 1 2 3 4 5 6 7 8 9
TOTAL
SCORE
Candidate’s
Score
SECTIONA (40marks) (ANSWER ALL QUESRTIONS IN THIS
SECTION)

1. Explain the following terms

i. Surveillance system (2marks)
ii. Nutrition vulnerability (2marks)
2. List four limitations of anthropometry during nutrition surveillance (4marks
3. State four characteristics of severe acute malnutrition in children. (4mks)
4. State four limitations of school census data in nutrition surveillance (4marks)
5. Indicate four common objectives of surveys during emergencies. (4mks)
6. List four factors that may hinder relief operations in nutrition emergencies.(4marks)
7. Name four biochemical tests that maybe used to assess iron status in the body(4marks
8. State four objectives of nutrition surveillance (4marks
9. Highlight four indicators of care practices in nutrition emergencies(4mks)
10. Indicate four barriers to community mobilization (4mks)
11. Identify four users of nutrition surveillance information.(4mks)
12. State four steps involved in community mobilization.(4mks)
13. Differentiate between passive and active community participation.(4marks)
14. State four goals of dietary assessment in a community.(4marks)
15. State four objectives of exclusive breastfeeding programmes.(4marks
SECTION B
Answer any TWO questions from this section

16a) Explain five guidelines for a general feeding program in nutrition emergencies (10mks)
b) Explain five characteristics of a good surveillance system (10mks)

17. A)Explainfivefactorstoconsiderwhenselectingcommoditiesforafoodratio.(10mks)

b) Explainfivefactorstoconsiderinensuringsuccessfulgeneralfooddistribution.(10mks)

18. a) Discuss five causes of nutrition emergencies. (10mks)

b) Explain five barriers to community participation in community activities (10mks)

19a).i) Distinguish between morbidity and mortality (4mks)

ii) Outline six phases of a disaster (6mks)
b) I) highlight four merits of community participation (4mks)
ii) Indicate six areas nutrition baseline surveys cover (6mks)
 NAME: _________________________________________PAPERCODE: 1905/205

[Link]: CAMPUS:

Candidate’s Signature Date

AFRICAN INSTITUTE OF RESEARCH AND DEVE

LOPMENTSTUDIES (AIRADS-COLLEGE)
EXAMINATIONSOFFICE
CRAFT CERTIFICATE IN NUTRITION AND DIETETICS
MANAGEMENT MODULEII MOCK EXAMINATION
FOOD PRODUCTS FOR INVALIDS AND CONVALASCENTS,
INTRODUCTIONTOBEHAVIORALSCIENCEANDNUTRITIONANTHROPOLOGY
3 hours
INSTRUCTIONSTOCANDIDATES:
Candidates should write all their answers in English.
Write your name and admission index numbers in the spaces provided above
For Examiners use only

Question 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 TOTA
L
Candidate’
s score
SECTIONA

Answer ALL the questions in this section.

1. Explain the following concepts used in nutrition anthropology. (4marks)

a. Food taboos
b. Food acquisition
2. State four causes of speech and language difficulties. (4marks)
3. Give four indicators of a well-designed food preparation unit. (4marks)
4. Explore four factors that influence one’s choice of food. (4marks)
5. State four factors to observe when storing vegetables. (4marks)
6. Giving an example in each case classify vegetables. (4marks)
7. Explore four ways in which culture influence food habits. (4marks)
8. Highlight four points to observe when buying smoked fish. (4marks)
9. Distinguish between qualitative and quantitative changes in child growth and
Development. (4 marks)
10. Indicate four signs that left over food has gone bad. (4marks)
11. Indicate four barriers to dietary adherence by an individual. (4marks)
12. Identify four signs of emotional stress (4marks)
13. Highlight four uses of an accompanying sauce (4marks)
14. Distinguish between nutrition education and nutrition counseling. (4marks)
15. Identify four qualities of a suitable kitchen knife. (4marks)
 SECTIONB
Answer any TWO questions from this section.
16. (a).Highlight three factors that denote person hood in nutrition anthropology (6marks)
(b).Outline advantages of using cyclical menus in an establishment (4marks)
c).Explain three attributes of a good pastry chef (5marks)
d) State five guidelines to obverse when whipping cream (5marks)
17. a)Explain five techniques that can be used when plating desserts to improve their
aesthetic appearance (10mks)
b) Explain five benefits of an effective cost control system in a food
production establishment
(10 marks)
18. a) Explain five factors that influence peoples eating behavior. (10mks)

b) Explain five causes of individual differences in human beings (10mks)

NAME:

[Link]: CAMPUS:

Candidate’s Signature Date

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES

EXAMINATIONS OFFICE

MOCKEXAMINATION
CERTIFICATEINNUTRITIONANDDIETETICS MANAGEMENT
MODULEII
DIETTHERAPY, DEMONSTRATIONTECHNIQUES
PP.NO1905/203
March/April2025

TIME: 3HOURS
INSTRUCTIONSTOCANDIDATES:
 Write your name and admission number in the spaces provided above
 Sign and write the date of the examination in the space provided above
 This paper consists of TWO sections, A and B

Question 1 2 3 4 5 6 7 8 TOTA
L
Candidate’s
score

 Answer all the questions from section A and from section B

 Question in section Acarries40markswhileeachquestionfromsectionBcarries20marks
For Examiners use only
 SECTIONA (40Marks)

(Answer ALL questions in this section)

1. CASESTUDY I (20mks)

Read the case study below and answer the questions that follow

Rosalinda is17 years old female athlete recently joined the athletics Centre where you work as a
nutritionist. Her coach recommended that she does extra physical training at the gym three times
in a week in addition to the Daily early morning swimming. He also recommended that she
consults you to help plan a diet in order to prepare a competitive swimming. You conduct a
nutrition assessment on Rosalinda and thereafter follow a nutrition care process to assist
Rosalinda with her nutrition needs. You are concerned that if Rosalinda does not meet her
nutrition needs, she will experience negative nitrogen balance and compromise her health.
a. Explain the meaning of the following terms
i. Positive nitrogen balance (2marks
ii. Nutrition assessment (2marks
iii. Dietitian (2marks
b. Outline two roles of a sports nutritionist (4marks
c. Give two reasons why you would recommend high energy diet for Rosalinda(4marks
d. Describe the following steps of the nutrition care process
i. Nutrition diagnosis (2marks
ii. Nutrition intervention (2marks
iii. Nutrition monitoring and evaluation (2marks

CASESTUDYTWO (20marks)
Nancy is a30year old woman who has been a vegetarian for the last 13years.Sheis12weeks
pregnant. Nancy is re-evaluating her diet to ensure that she takes in adequate nutrition to nourish
the pregnancy. Her nutrition assessment results reveal that she had a pre- pregnancy BMI of
18.0Nancy is also concerned that she will not be able to successfully breastfeed her infant once
born.
a. Give four reasons why Nancy may have become a vegetarian(4marks
b. Highlight four nutrition risk that Nancy is predisposed to due to vegetarianism(4marks
c. Explain to Nancy the following concepts of breastfeeding.
i. Replacement feeding (2marks
ii. Mixed feeding (2marks
iii. Complementary feeding (2marks
d. Suggest three situations where artificial feeding is indicated for infants (6marks
SECTIONB [60Marks]
(Answer ALL questions from this section)

2. CASESTUDYII(20mks)

Read the case study below and answer the questions that follow.
You are a nutritionist posted at Umoja health facility to collect nutrition assessment data for
children aged five years and below .You are required to propose nutrition assessment for
nutrition related problems and subsequently plan for nutrition intervention.
a) Outline some of the nutrition assessment methods you would use to
assess the nutrition status.(6mks)
b) Explain two anthropometrics equipment’s you would use during the nutrition
assessment (4mks)
c) Outline five types of etiologies that may contribute to the existence of a
nutrition problem in nutrition diagnosis(6mks)
d) State the importance of documentation in nutrition assessment(4marks)

3. CASESTUDYIII(20mks)

Read the case study below and answer the questions that follow.
Julius is a 72 year old man who was admitted to the intensive care unit with pneumonia and
acute respiratory failure. He was immediately put on [Link] nutrition was started the
morning after admission. Julius medical history includes chronic constipation, depression and as
the man. His family reports that he has been on medication to manage the chronic illness from
the age of 50 years.
a) Explain two advantages of enter malnutrition over par enter malnutrition(4marks)
b) Identify four conditions that are contradicted in the use of enteral feeding (4marks)
c) SuggestfourwaysinwhichfoodmayaltertheeffectivenessofmedicationforJulius(8marks)
d) Highlight four factors that may have predisposed Julius to constipation(4marks)
 4. CASESTUDYIV

Read the case study below and answer the questions that follow.
Mali isa30year old female who was referred to you to assist her in losing weight ,on interviewing
her, Mali says she was underweight in child hood, she was born premature and had failure to
thrive. As a child she had poor appetite but improved in teenage and she gained a lot of weight
when she started leaving alone while in college. She relied on first food as her colleges schedule
left her little time to prepare meals.
In her mid-20’s Mali was completely unable to control her [Link] diet did not yield any
results. Melianowweighs90kg. She is 5feet, 4”tall. Her elder brother was recently diagnosed
with diabetes and hypertension is on a strict medical and dietary regime to manage his
condition, Mali is afraid of getting her brothers condition and consults you for intervention.
a) Computer Mali’s BMI(4marks)
b) Highlight four categories of nutrition status that are indicated by BMI(4marks)
c) State two limitation of using BMI in assessing nutritional status(4 marks)
d) Highlight two methods you can use to asses dietary intake for Mali(2marks)
e) Explain to Mali how to modify the following nutrients in her diet
i) Proteins(2marks)
ii) Fats(2marks)
iii) Carbohydrates(2marks)
 NAME: [Link]: _________________________ PAPERCODE:1905/204
CAMPUS:

Candidate’s Signature Date

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES

EXAMINATIONS OFFICE

MOCKEXAMINATION
CERTIFICATE IN NUTRITION AND DIETETICS MANAGEMENT MODULE II

DIETTHERAPY(THEORY),NUTRITIONINHIV/AIDS,MANAGEMENTOFMALNUTRITION

TIME: 3HOURS
INSTRUCTIONSTOCANDIDATES:
 Write your name and admission number in the spaces provided above
 Signandwritethedateoftheexaminationinthespacesprovidedabove
 This paper consists of TWO sections, A and B

Question 1 2 3 4 5 6 7 8 TOTAL
Candidate’s
score

 Answer all the questions from section A; and ANY TWO from section B
 EachquestioninsectionAcarries4markswhileeachquestionfromsectionBcarries20marks
 SECTIONA (60marks)

(Answer ALL questions in this section)

1. Distinguish between acute malnutrition and chronic malnutrition (4marks)

2. State four factors that influence eating behavior among the adolescents(4mks)

3. Outline four factors that may lead to delivery of low birth weight infants(4mks)

4. State four benefits of functional foods(4mks)

5. Enumerate four risks of mixed feeding among HIV affected infants(4mks)

6. Give four reasons on importance of nutrition assessment in HIV infection(4mks)

7. Highlight four catheter related complications of parenteral nutrition(4mks)

8. Give four reasons for increased nutrient needs during HIV/AIDS infection(4mks)

9. Identify four measures one would take to minimize drug-food interaction.(4marks)

10. State four indications for enteral nutrition (4mks)

11. Highlight four strategies of malnutrition management in the old age (4mks)

12. Identify four tools used for anthropometric assessment(4mks)

13. StatefouradvantagesofusingcommercialinfantformulainfeedinginfantsborntoHIVpositive
mothers(4mks)

14. State four factors that contribute to intrauterine growth retardation (4mks)

15. Explain the following terms

i. Wasting (4mks)
ii. Stunting
 SECTIONB [40Marks]
(Answer any TWO questions from this section)

16. a)Explainfivereasonswhyatherapeuticdietmayberecommendedforaclient.(10mks)
b) Identify ten risk factors for pre-eclampsia in pregnancy (10mks)

17. a)Explain five factors influencing food consumption in an individual (10mks)

b) Explainfivereasonswhymixedfeedingisdiscouragedinthefirstsixmonthsoflifein children
(10mks)

18. a) Discuss five types of opportunistic infections on HIV/AIDS patients (10mks)

b) Highlight the importance of nutrition care plan for people living with HIV/AIDS (10mks)

19. a)Givefivereasonswhyintakeofmilkmaynotberecommendedinmanagementofpeptic
ulcers disease.(10mks)
b) Explain five strategies of preventing eating disorders among
adolescents. (10mks)
NAME: _________________________________________PAPERCODE: 1905/206

[Link]: CAMPUS:

Candidate’s Signature Date

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES

EXAMINATIONS OFFICE

MOCKEXAMINATION
CERTIFICATEINNUTRITIONANDDIETETICSMANAGEMENTMODULE II
September/December
MATERNALANDCHILDNUTRITION, NUTRITIONINTHELIFECYCLE,
NUTRITION FOR VULNERABLE GROUPS
TIME: 3HOURS
INSTRUCTIONSTOCANDIDATES:
 Writyournameandadmission numberinthespacesprovidedabove
 Signandwritethedateoftheexaminationinthespacesprovidedabove
 ThispaperconsistsofTWOsections,AandB

Question 1 2 3 4 5 6 7 8 TOTAL
Candidate’s
score

 AnswerallthequestionsfromsectionA;andANYTWOfromsectionB
 EachquestioninsectionAcarries4markswhileeachquestionfromsectionBcarries20marks
ForExaminersuseonly
 SECTIONA (60marks)

SECTIONA (Answers ALL questions in this section)

1. State four situations when it is necessary to express breast milk (4mks)

2. Describe two hormones involved in production and flow of milk in breastfeeding(4mks)

3. Highlight four factors that pose a risk to pregnancy (4mks)

4. Highlight four socioeconomic changes in the elderly that affects their nutritional status
(4mks)
5. Suggest four indicators of poor breast attachment in breastfeeding (4mks)

6. State four causes of low birth weight in children (4mks)

7. Givefourreasonsfordiscouragingmixedfeedingforinfantsbelowtheageofsixmonths
(4marks)
8. State four recommendations for feeding a child with persistent diarrhea (4mks)

9. Give two reasons why recommended weight gain is important in pregnancy (4mks)
10. State four importance of good nutrition in infants (4mks)

11. Identifyfourfactorsthatpredisposepeoplelivinginaridandsemi-aridareasto
malnutrition (4mks)
12. State four advantages of adequate weaning on the nutritional health of infants (4mks)
13. State four characteristics of an active school going children (4mks)
14. Mention four illnesses that are immunized in children (4mks)
15. State four factors that render displaced persons nutritionally vulnerable
(4mks)
 SECTIONB [60Marks]
(Answer any TWO questions from this section)
1. a) Explain five ways to enhance the immune system of immune-suppressed people.
(10mks)
b) Explain five factors influencing the baby’s birth weight
(10mks)
2. a) describe five effects of infection on the nutrition and health status of children(10mks)
b) Discuss five breast complications that affect the breast feeding process (10mks)

3. a) Describe five sensory changes that influence the nutrient intake in old age(10mks)
b) Outline the five measures that may be used to ensure that lactating
mothers get adequate nutrition
(10mks)
4. a) Give five reasons why individuals with chronic conditions are
vulnerable to malnutrition (10mks)
b) Describe five ways in which health workers can mobilizes up port from maternal nutrition
(10mks)
NAME:

ADM. No.:

INDEX No.:

COURSE:

2916/203
DIETTHERAPYIIANDNUTRITION IN

LIFESPAN THEORY

NOVEMBER SERIES 2025

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES
(AIRADS-COLLEGE)
EXAMINATIONSOFFICE

DIPLOMAINNUTRITIONANDDIETETICSMODULEII

DIETTHERAPY IIANDNUTRITIONINLIFESPANTHEORY

3 hours

INSTRUCTIONSTOCANDIDATES

This paper consists of two sections ;A and B.

Answer ALL the questions in section A and any THREE questions from section Bin
the answer booklet provided.
Each question in section A carries 4marks, while each question in section Bcarries20marks

Maximum marks for each part of a question are indicated.

 Candidates should answer the questions in English.

SECTIONA (40marks)

1. Highlight four risk factors for development of birth defects. (4 marks)

2. Elaborate two benefits of exclusive breastfeeding to the baby. (4 marks)

3. Indicate four ways of managing breast engorgement in breast feeding mothers.(4marks)

4. Highlight four social causes of malnutrition among the elderly. (4 marks)

5. Describe two ways of adhering to sodium restrictions in managing hypertension.(4 marks)

6. Identify four key areas that should be addressed by a nutritionist when managing asthma. (4
marks)

7. Describe two advantages of using peritoneal dialysis in renal failure. (4 marks)

8. Mention four clinical manifestations of acute viral hepatitis. (4 marks)

9. Describe two functions of the placenta. (4 marks)

10. Identify four behavioral characteristics exhibited by children with protein-energy
malnutrition. (4marks)

SECTION B (60 marks)

Answer any three questions from this section

11. Describe five ways in which alcohol intake affects nutritional status of
an individual. 10 marks)

(a) Indicate five factors which determine nutrient requirements of a child. (10marks)

(12) Explore five key messages of the World Health Assembly resolutions on the
international code of marketing of breast milk substitutes. (10marks)

(b)Describe five consequences of acute renal failure. (10 marks)

 13 (a) Give five reasons why a healthy diet is important before conception. (10marks)

(b) Explore five aims of nutritionally managing a hepatic liver failure patient. (10 marks)

14.(a)(i) Outline six causes of nutrient deficiencies in the body. (6 marks)

(ii)Describe three pharmacological functions of nutrients in the body.(6 marks)

(b) Give four reasons why optimal nutrition critical during the first year of a child’s life.
(8 marks)

15.(a) Explain five ways in which you can use nutrition in managing a common cold. (10
marks)

(b)Analyze five effects of low birth weight on the baby. (10marks

NAME:

ADM. No.:

INDEX No.:

COURSE:

2916/204
INTRODUCTIONTOMICROBIOLOGY, FIRSTAID, PRINCIPLES OF FOOD
PROCESSING AND PRESERVATION
NOVEMBERSERIES2025

Time: 3hours

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES
(AIRADS-COLLEGE)
EXAMINATIONSOFFICE

DIPLOMA IN NUTRITION AND DIETETICS MODULE II

INTRODUCTION TO MICROBIOLOGY, FIRST AID,
PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

3 hours

INSTRUCTIONSTOCANDIDATES

ThispaperconsistsofTWOsections; AandB.
AnswerALLthequestionsinsectionAandanyTHREEquestionsfromsection Bin the
answer booklet provided.
EachquestioninsectionAcarries4marks,whileeachquestioninsectionBcarries20marks
Maximummarksforeachpartofaquestionareindicated.
SECTIONA(40 marks)

AnswerALLthequestionsinthissection.
1. Outlinethefirstaid treatmentofhypothermiacasualty. 4 marks
2. Describethefirstaid treatment ofsoft tissueinjury. (4 marks
3. Stateanyfoursymptoms of shock. (4 marks)
4. Outlinefirst aidtreatment ofnosebleeding. (4marks)
5. Statefourbenefitsofmicroorganismsin nature. (4marks)
6. Outlinethepreparation ofNutrientagar platesinthelaboratory. (4 marks)
7. Differentiatebetweenalightmicroscopeand afluorescentmicroscope. (4marks)
8. Givefourfactorsthat influencesterilization usingchemicalagents. (4marks)
9. Differentiatebetweenayeastanda
mould 4marks
10. Statefourchemicalchangesinfoodcomponentsduringstorageandprocessing.(4
marks)
 SECTION B (60 marks)
Answer any THREE questions from this section.

11. (a)Describe the steps to follow when performing Cardiopulmonary resuscitation(CPR)

on a casualty. (12 marks)

(b) Explain the importance of ABC's of First aid. (8marks)

12. (a)Outline the steps to take to control bleeding from a wound. (5marks)

(b) State five signs of heart attack.(5 marks)

(c) Define the following terms as used in microbial metabolism:

(i)Fermentation (3 marks)

(ii) Respiration. (2marks)

(d) Outline first aid treatment of insect bite.(5 marks)

13. (a)Give the functions of the following bacterial organelles:

(i) Cell wall; (3 marks)

(ii) Cell membrane. (2 marks)

(b)Describe the following phases in a bacterial growth curve:

(i) Logarithmic phase; (5marks)

(ii) Stationary phase. (5marks)

(c) State four conditions that affect the rate of dehydration in food. (5 marks)

14.(a)Highlight five benefits of fermentation: (5marks)

(b)Explain five legitimate use of food additives. (5marks)

©give five reasons for packaging of food (5 marks)

(d) state any five classes of food additives (5 marks

NAME:

ADM. No.:

INDEX No.:

COURSE:

2916/205

INTRODUCTIONTOPRIMARYHEALTH

PRINCIPLESOFNUTRITIONANDBEHAVIOUR

NOVEMBERSERIES2025

Time: 3hours

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES
(AIRADS-COLLEGE)
EXAMINATIONSOFFICE

DIPLOMAINNUTRITIONANDDIETETICS

MODULEII

INTRODUCTIONTOPRIMARYHEALTHCARE,
PRINCIPLESOFNUTRITIONANDBEHAVIOUR
3 hours

INSTRUCTIONSTOCANDIDATES
This paper consists of TWO sections; A and B.
 Answer ALL the questions in section A and any THREE questions from section B in
the answer booklet provided.
Each question in section A carries 4marks,while each question in section B carries 20marks
Maximum marks for each part of a question are indicated.
Candidates should answer the questions in English.
SECTIONA :(40marks)
Answer ALL the questions in this section.

1. Explain the following terms:

(a) health; (2 marks

b. primary health care; (2 marks

2. Indicate four roles of a nutritionist in primary healthcare. (4marks

3. Explain two aims of maternal and child health services.(4marks

4. Highlight four challenges facing implementation of community-based health care in Kenya.

(4 marks)

5. State four functions of the County health management team in Kenya. (4marks)

6. Explain the following terms:

a. behavior; (2 marks)

b. Abnormality. (2marks

7. Identify four temperaments in human behavior. (4marks

8. State four principles that govern the effect of any nutrient deficiency on brain development.
(4 marks

9. Identify four symptoms of low dopamine in the body.(4 mark)

10. Indicate four ways in which alcohol suppresses the activity of the brain.4 marks
SECTION B(60 marks)

Answer any THREE questions from this section.

11(a)Explain five physiological effects of caffeine consumption.(10marks)

(b)Explainfivecharacteristicsof"Appropriatetechnology"inprimaryhealthcare.(10marks)

12. (a) State six cognitive characteristics of Alzheimer’s disease. (6 marks)

(b)Describe four effects of alcohol intake on amino acid and protein metabolism.(8 marks)

(c)Enumerate six examples of mobilized resources for health financing in Kenya.(6 marks)

13. (a)Identify four populations easily targeted for nutrition quackery. (8marks)

(b) Indicate six challenges facing integration of primary health workers and traditional
health practitioners. (6 marks)

(c) List six characteristics of health indicators.(6 marks)

14. (a)Explain four elements of sound experimental nutrition behavior studies.(8 marks)

(b) Explain three levels of care in primary health care(6 marks)

(c) Explain the following concepts:-

(i) Healthcare disparities; (3 marks)

(ii) Social stratification. (3 marks)

15. (a)Indicate six behavioral disturbances of iron deficiency in adults and children.(6marks)

(b) Listeightregulatoryagenciesthatprovideoversightinprivateprimaryhealthcare
facilities.(8 marks)

(c) Enumerate six features of the Community Based Health Care(CBHC).(6 marks)
NAME:

ADM. No.:

INDEX No.:

COURSE:

2916/202
DIETTHERAPYIINUTRITIONIN THE

LIFESPAN PRACTICE NOVEMBER

SERIES 2025

Time:3 hours

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES
(AIRADS-COLLEGE)
EXAMINATIONSOFFICE

DIPLOMAINNUTRITIONANDDIETETICS

MODULEII

DIETTHERAPY IINUTRITIONINTHELIFESPANPRACTICE

3 hours

INSTRUCTIONSTOCANDIDATES

This paper consists of FOUR questions.

 Question1carries40markswhilequestions2,3and4carry20markseach.

Maximum marks for each part of the question are indicated.

Candidates should answer the questions in English.

CASESTUDY1

Read the case study below and then answer the questions that follow.

Maine is a8 month old male who was referred to a health facility with severe malnutrition and
anemia. His mother reported that he was born with a weight of 3.5 kg. He weighed 7kg in the
third month but his weight at 8 months was 5 kg. Maine was exclusively breast fed for the first
threemonthsafterwhichhismotherintroducedwater, maizeflourporridgewithaddedsaltfour times a
day. At six months, he was introduced to mashed bananas and potatoes. His developmental
history indicates that Maine achieved neck control in three months and could crawl at 6 months.
He however cannot crawl anymore and is unable to sit independently.

(a) Explain the meaning of the following terms:

(i) Severe malnutrition; (2 marks)

(ii) Exclusive breast feeding; (2mark)

(iii) Anemia. (2 marks)

(b) Distinguish between growth and development. (4 mark)

(c) Give to Maine's mother four reasons why mixed feeding is discouraged in the first six
months of a child's life. (8 mark)

(d) StatefiveguidelinesthatMiano'smothershouldhavefollowedwhencommencing
complementary feeding at six months. (5 marks)

(e) Indicate five symptoms that Maine may have exhibited due to anemia. (5mark).

(f) Identify six other developmental mile stones that Maine should have achieved
by 8months of age. (6 marks

(g) State six effects of inadequate dietary intake in Maine's development. (6 marks
CASESTUDY2

Readthe casestudybelow and then answerthequestions that follow.

Mr. Wesley is a 48-year-old divorced father of two teenagers. He was diagnosed with
cirrhosis of the liver two years ago, and has recently been admitted to the hospital for ascites
and malnutrition. He is lethargic but responds appropriately to verbal stimuli. He complains
of spitting up blood and not feeling hungry. Evaluation shows bleeding from gastric ulcer
and a diagnosis of alcohol- induced liver cirrhosis with gastritis is made.

(a) Explain the following conditions:

(i) ascites; (2marks)

(ii) liver cirrhosis.(2marks)

(b) Relate ascites to liver cirrhosis.(2 marks)

(c) State four clinical manifestations of liver cirrhosis.(4marks)

(d) Recommend five dietary guidelines to Wesley for the management of liver cirrhosis.(10mrks
 CASESTUDY3

Read the case study below and answer the questions that follow.

Kefa, age 69 is admitted to the coronary care unit in the hospital you work in. He is 6feet
tall medium frame and weighs 210 Ibs. He has gained 30 lbs since he retired 4 years ago
[Link],Kefa began
experience chest pain that radiated up his neck and down to his stomach. He has a history of
hypertension and elevated serum cholesterol levels. Test results for serum lipids were as
follows

Cholesterol: 300 mg/dl

LDLcholesterol: 200mg/dl

HDLcholesterol: 30
Mg/dl
TG: 600mg/dl
His diet order includes therapeutic diet change .Kefa was diagnosed with an acute
myocardial infarction.

(a) Identify four risk factors for cardiovascular disease for Kefa.(4 marks

(b) Describe myocardial infarction.(3marks)

(c) CommentonKefatotalcholesterollevels,LDLcholesterolandHDLcholesterollevels (3
marks

(d) Explainthreedietarymodificationsthatshouldbemadetomanagemyocardial
infarction. (6 marks
(e) Statefourfactorsthatcancontributetoelevatedtriglyceridelevelsinindividuals.(4 marks

CASESTUDY4

Read the case study below and answer the questions that follow.
 Mindy had kidney stone removed [Link] was in a lot of [Link] surgeon inserted a

Thin tube(stent)into the ureter to prevent obstruction of urine [Link] was given morphine
to

manage the [Link] removal of the stent,Mindy reported having seen some blood in
urine.

The physician reassured him that some blood in urine is a common occurrence after stent
removal and that he should reduce his physical activity until he was completely [Link]’s
painful experience with the kidney stones and their removal had him seek intervention from a
nutritionist to avoid relapse.

(a) Mention to Mindy six risk factors for development of kidney stones. (6 marks)

(b) Distinguish between uric acid stones and calcium oxalate stones. (6 marks

(c) Explain to Mindy the significance of each of the following in preventing kidney stones:

(i) fluid; (2 mark

(ii) calcium; (2 mark

(iii) vitamin C (2 mark

(iv) purines (2 mark

NAME:

ADM. No.:

INDEX No.:

COURSE:

2916/201
BASIC BIOCHEMISTRY AND

INTRODUCTIONTOBIOSTATISTICS

NOVEMBER SERIES 2025

Time:3 hours

AFRICANINSTITUTEOFRESEARCHANDDEVELOPMENTSTUDIES
(AIRADS-COLLEGE)

EXAMINATIONSOFFICE

DIPLOMAINNUTRITIONANDDIETETICS

MODULEII

BASICBIOCHEMISTRYANDINTRODUCTIONTO BIOSTATISTICS

3 hours

INSTRUCTIONSTOCANDIDATES

This paper consists of TWO sections; A and B.

Answer ALL the questions in section A and any THREE questions from section B in the
SECTION A(40 marks)

Answer ALL the questions in this section.

1. State any two functions of:

(i) Vitamin E (Tocopherol);

(ii) vitamin K.

(
4 marks)

2. (a)Adirectcurrentwaspassedthroughasolutioncontainingvaline,histidine and
aspartic acids at pH=[Link] the amino acid which:

(i) Migrated to the anode;

(ii) Migrated to the cathode;

(iii) Did not migrate to either electrode.

(3 marks)

(b)Draw the structure of the amino acid in a(i). (1mark)

3. Identify the function of each of the following enzymes:

(a) Pyruvate carboxylase;

(b) Alcohol dehydrogenase;

(c) L-aminoacid reductase;

(d) maltase.
(4 marks)

④ Draw the structural formulae for each of the following pair of molecules:

(i) pyruvate and pyruvicacid; (2marks)

(ii) dihydroxyacetone and dihydroxyacetonephosphate. (2marks)

5. Explain four roles of insulin in metabolism. (4marks)

6. (a)Astatisticsinstructorispaidper-classafeeofKsh.2,000plusKsh.100foreachstudent in the
class. Express this information in a linear equation.(2 marks)

(b) Provided are nullhypothesis(Ho). In each case,state the alternative hypothesis(HA).

(i) Ho: μ=107 (1mark)

(ii) 𝐻0:𝑃<0.25 (1 mark)

7. Differentiate between quantitative and qualitative variables.(4marks)

8. (a)The test statistic for a two-sided significance test for a population mean is Z=-
[Link] is the corresponding P-value? (2marks)

(b) A random sample of 20 observations produce a sample mean of=92.4 and

S=25.8. Determine the value of the standard error of x̅ . (2marks)

9. Outline any four qualities of a good sample.(4marks)

10. DescribethepatterninthescatterplotbyanalysisofXandYvariablesinlinear
regression.(4 marks)
11. Explain four roles of insulin in metabolism 4 marks
 SECTION B(60 marks)

12. (a)The following is the structure of ATP molecule.

triphosphate

ATPMOLECULE

(i)Identify three chemical components that a represent in both ATP and DNA
nucleotide. (3 marks)

State three differences between an ATP molecule and a DNA

m
ol
e
c
ul
e
.
(
3
m
ar
k
s
)

(b)Figure2 shows four molecules P,Q,R and S found in living organisms.

P Q

R
Q

FIG2

(i) Name the bond involved in joining together of two molecules of P. (1

mark)

(ii) Name the bond formed by a reaction between two molecules of Q. (1 mark)

(iii) Give the name of molecule R. (1 mark)

(iv) Identify the two molecules formed when S is completely hydrolyzed. (2 marks)
 (v) Name the element in molecule Q that would not be found in monosaccharide.(1
mark)

(vi) Draw the structure formed by the reaction between two molecules of R.
1 mark

(c). Some vitamins are fat-soluble and can best or in the [Link] of the fat-
soluble vitamins is vitamin A; which is found in food as retinol or beta carotene.
Name:

(i) Three sources of retinol;(3 marks)

(ii) Three plant sources of beta carotene;(3marks)

(iii) the deficiency disease associated with vitamin A.(1mark)

13. (a)Table4shows marks scored by students in a Biostatistics examination.

Table4

Marks 30-39 70-79 80-89 90-99

40-49 50-59 60-69

Frequency 4 12 24 32 20 9 3

(i) Construct an ogive of the data in table4. (8marks)

(ii) From the ogive in(a) (i)above,determine:

(I) quartile deviation; (5marks)

(II) number of students who passed, if the pass mark was 45; (2 1/2marks)

(III) the92ndpercentile. (11/2marks)

[Link] three statistical analysis packages that are used in data analysis. (3marks)

(14)(a)The postponement of apractical lesson due to power failureisaPoisson

distribution with an average of 1.5 postponements per term.
 (i) Determinetheprobabilitythat forthis term therewill be:

(I) zeropostponements; (4marks)

(II) atleast onepostponement;(2 marks)

(III) atmosttwopostponements.(3 marks)

(ii) Calculatethe mean and standard deviation of thepostponements.(3 marks)

(b)Explainthefourscales ofmeasurementusedinstatistics.(8 marks)

15.(i).Distinguishbetweenepimersandanomersinmonosaccharides4marks

ii. outlineanyfourclassesofgeneralgroupsofmonosaccharidesbasedonthenumber of
carbon atoms 4marks

iii. Explaintheroleofpancreasinlipiddigestion 4marks

(iv).Describetherolesofspecificinthedigestionofcarbohydrateinthesmall
intestines8marks
NAME: _______________________ ____________________________
ADM. NO:______________________________ CAMPUS:___________________
Candidate’s Signature________________________ Date__________________________________

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
DIPLOMA IN NUTRITION AND DIETETICS MODULE 3
MOCK EXAMINATION
FOOD MICROBIOLOGY AND PARASITOLOGY AND FOOD SECURITY
2916/301
INSTRUCTIONS TO CANDIDATES
a) Write your name and admission number in the spaces provided above

b) Sign and write the date of the examination in the spaces provided above

c) Answer all questions

EXAMINERS USE ONLY

Question 1 2 3 4 5 6 7 8 9 10 11 TOTAL
Candidate’s
score

SECTION A (40 MARKS)

Answer ALL the questions in this section.
1. Define the following terms:
(a) Food contamination. ................................................................. (2 marks)
(b) Food preservation. .................................................................. (2 marks)

2. Distinguish between pathogenic microorganisms and spoilage microorganisms. (4 marks)

3. List four environmental factors that promote the growth of microorganisms in food. (4 marks)

4. State four intrinsic factors that influence microbial growth in foods. (4 marks)
 5. Explain the process of food pasteurization and give two benefits of the process. (4 marks)

6. Identify four physical signs that indicate that food has gone bad. (4 marks)

7. Define the following terms as applied in food security:

(a) Food availability .................................................................. (2 marks)
(b) Food utilization ................................................................... (2 marks)

8. Mention four indicators that show a community is food insecure. (4 marks)

9. Give four reasons why achieving food security is important for national development. (4 marks)

10. State four socio-economic factors that contribute to malnutrition in developing countries. (4
marks)

SECTION B (60 MARKS)

Answer any THREE questions from this section.
11.
(a) With the help of a well-labeled diagram, discuss the phases of bacterial growth in a closed system such as
a culture medium. (10 marks)

(b) Explain five ways in which poor post-harvest handling and storage practices can lead to food losses and
food insecurity.
(10 marks)
12.
(a) Examine the socio-cultural and economic barriers that hinder women's effective involvement in
improving household food security.
(6 marks)
(b) Differentiate between the following terms as used in food security:
i. Food stability and food access ..................................... (2 marks)
ii. Food sovereignty and food safety .................................. (2 marks)
(c) Suggest two strategies that can enhance women’s role in achieving sustainable food security.
(4 marks)
13.
(a) Discuss five main agents or causes of food-borne diseases, giving examples in each case.
(10 marks)
(b) Describe five ways in which natural disasters such as floods or droughts contribute to food insecurity.
(10 marks)
14.
(a) Explain the methods of controlling microorganisms in food through physical and chemical means.
(10 marks)
(b) Discuss four major factors contributing to seasonal fluctuations in food supply and access in rural
Kenya.
(10 marks)
15.
(a) Propose five comprehensive measures that the Kenyan government and stakeholders can implement to
achieve sustainable food security.
(10 marks)
(b) Describe five common sources or routes through which food can become contaminated with
microorganisms during production, processing, and distribution.
(10 marks)
NAME: _______________________ ____________________________
ADM. NO:______________________________ CAMPUS:___________________
Candidate’s Signature________________________
Date__________________________________

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
DIPLOMA IN NUTRITION AND DIETETICS MODULE 3

MOCK EXAMINATIONS

COMMUNICABLE AND NON-COMMUNICABLE DISEASES AND NUTRITION EPIDEMIOLOGY

2916/304
3HOURS
INSTRUCTIONS TO CANDIDATES
a) Write your name and admission number in the spaces provided above
b) Sign and write the date of the examination in the spaces provided above
c) Answer all questions
EXAMINERS USE ONLY
Question 1 2 3 4 5 6 7 8 9 10 11 TOTAL
Candidate’s
score

SECTION
A (40 MARKS)
Answer ALL the questions in this section
1. Define the following terms: (10 marks)
a) Disease surveillance
b) Epidemic curve
c) Morbidity rate
 d) Incubation period
e) Communicable disease

2. Explain the following core elements in the concept of epidemiology: (4 marks)

a) Distribution
b) Determinants

3. State four risk factors associated with the development of diabetes mellitus. (4 marks)

4. Mention four methods through which vector-borne diseases are transmitted. (4 marks)

5. List five major communicable diseases of public health importance in Kenya. (5 marks)

6. Outline five complications that may result from poorly managed diabetes mellitus. (5 marks)

7. Identify four preventive measures that can reduce the risk of HIV infection. (4 marks)

8. State four modifiable risk factors that contribute to the development of chronic diseases. (4 marks)

SECTION B (60 MARKS)

Answer any THREE questions from this section
9.
(a) Discuss five main objectives of public health epidemiology in disease prevention and control. (10
marks)
(b) Explain five benefits of community-based disease surveillance and screening. (10 marks)
10.
(a) Identify five anthropometric and biochemical indicators used in assessing the nutritional status of
HIV/AIDS patients. (5 marks)
(b) Describe five indirect methods of disease transmission, giving examples. (10 marks)
(c) Outline five social and psychological effects of HIV-related stigma. (5 marks)
11.
(a) Discuss six lifestyle (modifiable) risk factors that contribute to cardiovascular diseases. (12 marks)
(b) Highlight four limitations of cohort studies in epidemiological research. (8 marks)
12.
(a) Describe the ten steps followed when conducting a field investigation of a suspected disease outbreak.
(10 marks)
(b) Discuss five major categories of antiretroviral drugs (ARVs) used in HIV management. (10 marks)
13.
(a) Describe six characteristics of a propagated epidemic outbreak. (6 marks)
(b) Identify six examples of commonly abused stimulant drugs. (6 marks)
(c) Explain four major contributions of nutrition epidemiology to public health. (8 marks

NAME: _______________________ ____________________________

ADM. NO:______________________________ CAMPUS:___________________
Candidate’s Signature________________________ Date__________________________________

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
DIPLOMA IN NUTRITION AND DIETETICS MODULE 3
MOCK EXAMINATION
COMMUNITY PARTNERSHIP SKILLS, NUTRITION ASSESSMENT AND SURVEILLANCE AND
NUTRITION IN EMERGENCY
2916/305
3 HOURS
INSTRUCTIONS TO CANDIDATES
a) Write your name and admission number in the spaces provided above

b) Sign and write the date of the examination in the spaces provided above

c) Answer all questions

Question 1 2 3 4 5 6 7 8 9 10 11 TOTAL
Candidate’s
score

SECTION A (40 MARKS)

Answer ALL the questions in this section.
1. Define the following terms: (4 marks)
a) Nutritional monitoring
b) Community diagnosis
c) Growth monitoring
d) Dietary diversity

2. State four benefits of establishing effective community partnerships in nutrition programs. (4

marks)
 3. List four limitations of using Body Mass Index (BMI) in assessing nutritional status. (4 marks)

4. Indicate four major objectives of conducting a nutrition assessment in a population. (4 marks)

5. Identify four stages involved in community participation and mobilization. (4 marks)

6. Mention four key users of information obtained through nutrition surveillance systems. (4 marks)

7. Highlight four main purposes of carrying out a rapid nutrition survey during emergency situations.
(4 marks)

8. State four advantages of using anthropometric assessment in evaluating nutritional status. (4 marks)

9. Mention four interpersonal skills that health professionals need during community entry and
engagement. (4 marks)

10. Outline four disadvantages of using the food frequency questionnaire (FFQ) as a dietary
assessment tool. (4 marks)

SECTION B (60 MARKS)

Answer any THREE questions from this section.
11.
(a) Describe five major stages of a disaster management cycle. (10 marks)
(b) Explain three possible errors that may occur when collecting anthropometric data. (6 marks)
(c) State two measures that can help prevent nutrition-related emergencies. (4 marks)
12.
(a) Discuss five key roles played by community action groups in promoting nutritional wellbeing. (10
marks)
(b) Describe five examples of non-financial incentives that can motivate community volunteers during
emergencies. (10 marks)
13.
(a) Explain five essential factors to consider when planning and implementing general food distribution
programs. (10 marks)
(b) Define political vulnerability and describe its impact on food security. (4 marks)
(c) Discuss three nutrition interventions that can help prevent micronutrient deficiencies at community
level. (6 marks)
14.
(a) Outline four key criteria for selecting a strategic partner in community collaboration initiatives. (8
marks)
(b) Explain two participatory methods used to perform community needs assessments. (4 marks)
(c) Give four reasons why continuous monitoring of nutrition response programs is important. (8 marks)
15.
(a) Identify five major risk factors contributing to micronutrient deficiencies in populations. (10 marks)
(b) Discuss five indicators that can be used in conducting nutrition surveys. (10 marks)
16.
(a) Explain two underlying causes of nutrition emergencies. (4 marks)
(b) State four major sources of reliable nutrition information for planning and intervention. (8 marks)
(c) Discuss four benefits of maintaining an effective nutrition surveillance system. (8 marks)

NAME: _______________________ ____________________________

ADM. NO:______________________________ CAMPUS:___________________
Candidate’s Signature________________________ Date__________________________________

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
DIPLOMA IN NUTRITION AND DIETETICS MODULE 3
MOCK EXAMINATION
INDUSTRIAL ORGANIZATION AND MANAGEMENT, PRODUCT DEVELOPMENT, MARKETING
AND SALES
2916/306
3 HOURS
INSTRUCTIONS TO CANDIDATES
a) Write your name and admission number in the spaces provided above

b) Sign and write the date of the examination in the spaces provided above
 Question 1 2 3 4 5 6 7 8 9 10 11 TOTAL
Candidate’s
score

SECTION A (40 MARKS)

Answer ALL questions in this section.
1. List four roles played by the office in the smooth running of an organization. (4 marks)

2. State four personal qualities of an effective marketing or sales representative. (4 marks)

3. Outline four key factors that should be considered when designing or improving a product. (4 marks)

4. Give four reasons why newly introduced products may fail in the market. (4 marks)

5. Explain four advantages that may result from applying the principle of division of labour in an
organization. (4 marks)

6. Identify four levels of a product as recognized in marketing. (4 marks)

7. Mention four core functions carried out by the Human Resource Department in an organization. (4
marks)

8. Outline four marketing strategies used during the maturity stage of a product’s life cycle to sustain
sales. (4 marks)

9. State four methods that a company can use to collect customer opinions about its products. (4 marks)

10. Highlight four poor management practices that may result in industrial unrest in an
organization. (4 marks)
 11. State four characteristics of capital as a factor of production. (4 marks)

SECTION B (60 MARKS)

Answer any THREE questions from this section.
12.
(a) Discuss five main reasons that may lead to a decline in sales during the final stage of a product’s life cycle.
(10 marks)
(b) Explain five key stages involved in the evolution of marketing concepts. (10 marks)
13.
(a) Identify four situations where the use of penetration pricing would be suitable. (4 marks)
(b) Describe five main steps involved in the selling process. (10 marks)
(c) Explain three objectives of product testing before launching a new product. (6 marks)
14.
(a) Discuss five major factors that influence marketing activities within an organization. (10 marks)
(b) Explain five reasons why product development is important to business growth. (10 marks)
15.
(a) In relation to new product development, describe five factors to consider when screening product ideas.
(10 marks)
(b) Explain five major roles played by retailers in the distribution channel. (10 marks)
16.
(a) Discuss five major functions of a purchasing department in an organization. (10 marks)
(b) Explain five possible consequences of ineffective public relations on an organization’s image and
performance. (10 marks)
NAME: _______________________ _____________ Candidate’s
Signature________________________
ADM. NO.__________________________
Date__________________________________

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
MOCK EXAMINATIONS
DIPLOMA IN NUTRITION AND DIETETICS MODULE III
DIET THERAPY III AND NUTRITION EDUCATION AND COUNSELLING PRACTICE
2916/302
INSTRUCTIONS TO CANDIDATES:
 Write your name and admission number in the spaces provided above

 Sign and write the date of the examination in the spaces provided above

Question 1 2 3 4 5 6 7 8 TOTAL
Candidate’s
score

SECTION A (40 MARKS)

Answer case study 1 ( compulsory) and any other three
CASE STUDY 1:
Peter K., a 45-year-old man with advanced chronic obstructive pulmonary disease (COPD), has been
admitted with recurrent chest infections, persistent fever, and weight loss. He reports poor appetite, fatigue, and
difficulty preparing meals. He has lost 14 kg in the past 4 years. His height is 180 cm, weight 59 kg (BMI 18.2).
The physician requests nutritional optimization before initiating home oxygen therapy.
Diet history:
Breakfast: black tea, 2 slices of bread with margarine
Lunch: porridge or soup
Dinner: rice and vegetables (small portion)
Snacks: rarely
Fluids: < 1 litre/day
Questions:
1. Explain the importance of nutritional assessment in respiratory and febrile conditions. (10 marks)

2. Using the ABCD framework, summarize Peter’s nutritional assessment, including assumptions. (8
marks)

3. Identify and justify three main nutrition care goals and objectives for Peter. (8 marks)

4. Outline a patient-centered nutrition intervention plan, including dietary modifications. (6 marks)

5. Develop a monitoring and evaluation plan for his nutritional management. (8 marks)

CASE STUDY 2:
Faith M., a 36-year-old woman, was admitted with second-degree burns covering 20% of her body after a
domestic gas explosion. She also underwent skin graft surgery two weeks ago. Faith reports loss of appetite and
pain when eating. Her height is 165 cm, current weight 52 kg (usual 60 kg), BMI 19.1.
Lab findings: low serum albumin, zinc, vitamin A, and iron.
Energy requirement: 35–40 kcal/kg/day; protein: 1.8–2.0 g/kg/day.
Questions:
a) Explain why patients with burn and surgical injuries have increased nutritional demands. (10 marks)
b) Summarize a nutrition assessment for Faith using the ABCD approach. (8 marks)
c) State and justify three key nutritional goals for Faith’s recovery. (8 marks)
d) Describe the nutrition intervention plan to promote wound healing and tissue repair. (6 marks)
e) Outline how you would monitor and evaluate her progress. (8 marks)
CASE STUDY 3: Cancer and Neuromuscular Disorders
(Covers: Cancer cachexia + neuromuscular weakness)
John L., a 50-year-old male, is undergoing chemotherapy for esophageal cancer. He has difficulty swallowing
(dysphagia), muscle weakness, and fatigue due to neuromuscular impairment following prolonged inactivity.
He reports poor appetite, early satiety, and a 10 kg weight loss in 3 months.
Anthropometry: Height 178 cm, Weight 60 kg (usual 70 kg), BMI 18.9
Diet history: Consumes mainly liquids and soft foods; often skips meals due to nausea.
Questions:
a) Explain the metabolic and nutritional implications of cancer and neuromuscular disorders. (10 marks)
b) Using the ABCD framework, conduct a nutrition assessment for John. (8 marks)
c) Identify and justify three main nutrition care goals for this patient. (8 marks)
d) Describe the nutrition intervention plan, including texture modification and nutrient density strategies. (6
marks)
e) Outline a monitoring and evaluation plan to track nutritional improvement. (8 marks)
CASE STUDY 4:
Mary A., a 62-year-old woman with osteoarthritis and chronic back pain, attends the outpatient clinic
complaining of reduced mobility, muscle loss, and unintentional weight loss. She uses pain medication daily
and reports fatigue and constipation. Her height is 160 cm, weight 54 kg (usual 61 kg), BMI 21.1. She lives
alone and prepares simple meals, often relying on tea and bread.
Questions:
a) Explain how musculoskeletal and chronic inflammatory disorders influence nutritional status. (10
marks)
b) Summarize Mary’s nutritional assessment using the ABCD framework. (8 marks)
c) Identify and justify three nutritional goals and objectives for Mary. (8 marks)
d) Describe a nutrition intervention plan focusing on improving bone and muscle health. (6 marks)
e) Develop a monitoring and evaluation plan for her nutrition management. (8 marks)
NAME: _______________________ _____________ Candidate’s
Signature________________________

ADM. NO.__________________________
Date__________________________________

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
MOCK EXAMINATIONS
DIPLOMA IN NUTRITION AND DIETETICS MODULE III
DIET THERAPY III AND NUTRITION EDUCATION AND COUNSELING
2916/303
INSTRUCTIONS TO CANDIDATES:
 Write your name and admission number in the spaces provided above

 Sign and write the date of the examination in the spaces provided above

Question 1 2 3 4 5 6 7 8 TOTA
L
Candidate’s
score
SECTION A (40 marks)

Answer all the questions in this section

1. explore four ways of alleviating anorexia in cancer patients (4marks)

2. indicate four nutrition problems caused by surgery 4marks
3. Enumerate four tips that can be used to improve appetite and dietary intake 4marks
4. Indicate four ways in which one can nutritionally manage coughs 4marks
5. mention four nutrients that are ideal for a healthy skeletal system 4 marks
6. Outline four disadvantages of using lecture method in learning 4 marks
7. give four reasons that make a population nutritionally vulnerable 4 marks
8. Indicate the characteristics of progressive approach in learning 4marks
9. give four reasons why a high protein, high calorie diet is ideal for burn patients (4marks)
10. Differentiate between cognitive domain and psychomotor domain of learning 4marks

SECTION B (60marks)

Answer any three questions from this section

11. suggest five dietary considerations to make in managing osteoarthritis10 marks

b. Describe five physical barriers to effective listening in a nutrition counseling session. 10marks

12. a. Explain five factors to consider when selecting media to use in a nutrition education lesson. 10 marks

b. explain the dietary guidelines for dietary management of asthma 8mark

13. a. Describe five consequences of cancer treatment to the human body 10marks

b. examine five factors that increase a child’s risk of getting rickets 10marks

14. a. highlight five objectives of nutritional management of tuberculosis patients (10marks)

i) Vitamin C

ii) Vitamin A

iii) Vitamin B complex

i) Zinc
ii) Iron

b) Highlight five factors that strengthen community participation for sustainable nutrition education program
interventions (10 marks)

15. a. explore five circumstances that may require prescription of nutrition supplements (10 marks)

b) point out five nutritional recommendations for Covid-19 (10 marks)

1905/202
COMMUNITY DIAGNOSIS & MOBILIZATION, INTRODUCTION TO NUTRITION
SURVEILLANCE AND NUTRITION IN EMERGENCY
TIME: 3 hours

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
MOCK EXAMINATION
CRAFT CERTIFICATE IN NUTRITION AND DIETETICS MANAGEMENT
MODULE II (MOCK EXAMS)
MODULE II

3 hours

INSTRUCTIONS TO CANDIDATES:
Answer ALL questions in the answer booklet provided.
All questions carry equal marks.
Maximum marks for each part of a question are as indicated.
Candidates should answer the questions in ENGLISH.

For Examiners use only

Question 1 2 3 4 5 6 7 TOTAL
Candidate’s
score
INSRUCTIONS TO CANDIDATES:
Read all the instructions on the question paper carefully.
This paper consists of SIX Questions
Answer ANY FIVE the question.
Do not remove any pages from the answer booklet.

Mobile phones strictly NOT allowed.

Answer all questions in English

Answer any FIVE questions

QUESTION ONE
a) Define the following terms (6 marks)
a. Malnutrition
b. Monitoring
c. Donor agency
b) Explain three types of evaluation (6 marks)
c) Describe two methods of feeding used in emergencies (8 marks)
QUESTION TWO
a) Indices are relations between two measurements. Mention anyfour indices used in anthropometrical
measurements (8marks)
b) Describe the process of taking length in children (12 marks)
QUESTION THREE
a) Explain five reasons for monitoring (10 marks)
b) Discuss five that contribute to program failure (10 marks)
QUESTION FOUR
a). Explain the biochemical test carried out to determine the following deficiencies.
(10 marks)
i. Vitamin A
ii. Protein
iii. Iron
iv. Calcium
v. Vitamin c
b). Discuss five characteristics of kwashiorkor. (10 marks)
QUESTION FIVE
a) Differentiate between acute and chronic malnutrition in an emergency (10 marks)
b) Discuss five supplementary provided during emergency (10 marks)
QUESTION SIX
a) Discuss five types of physiological vulnerability (10 marks)
b) Discuss anthropometric measure for acute malnutrition (10 marks)
1905/203
DIET THERAPY AND DEMONSTRATIONS TECHNIQUES PRACTICE
TIME: 3 hours

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
MOCK EXAMINATION
CRAFT CERTIFICATE IN NUTRITION AND DIETETICS MANAGEMENT
MODULE II (MOCK EXAMS)
MODULE II

3 hours

INSTRUCTIONS TO CANDIDATES:
Answer ALL questions in the answer booklet provided.
All questions carry equal marks.
Maximum marks for each part of a question are as indicated.
Candidates should answer the questions in ENGLISH.

For Examiners use only

Question 1 2 3 4 5 6 7 TOTAL
Candidate’s
score
INSRUCTIONS TO CANDIDATES:
Read all the instructions on the question paper carefully.
This paper consists TWO sections
Answer ALL the question in Section A and ANY TWO in section B..
Do not remove any pages from the answer booklet.

Mobile phones strictly NOT allowed.

Answer all questions in English

SECTION A
Answer ALL the questions from this section.
1. Explain the meaning of the following terms commonly used in Diet Therapy
a) Functional foods. (2 marks)
b) Regular diet. (2 marks)
c) Nutraceuticals. (2 marks)
d) Supplements. (2 marks)
e) Fortification. (2 marks)

2. Explain various challenges of Diet Modification (10mrks)

3. Discuss FIVE factors influencing Diet Modification (10mrks)

4.
a) Explain five physiological causes of malnutrition among the geriatrics (10 marks)
b) Describe five supplements used in management of moderate acute malnutrition
(10 marks)
5. Discuss any FIVE types of therapeutic diets. (10 marks)

SECTION B
Answer any TWO questions from this section

QUESTION 6
a).An elderly woman weighing 75 kg is 4”11’ (4 inches and 11 feet) tall:
i. Determine the Anthropometric tools used to identify her body dimensions.
(2 marks)
ii. Calculate her BMI indicating the units. (6 marks)
iii. Explain the Nutritional intervention likely to be put in place. (4 marks)

b). Discuss various Indices used to identify malnutrition. (8 marks)

QUESTION 7
a). Explain the meaning of the following terms:
i. Nutrition support. (2 marks)
ii. Prebiotics. (2 marks)
iii. Probiotics. (2 marks)
iv. Dysphagia. (2 marks)
v. Dyspepsia. (2 marks)

b). Discuss the dietary management of Gastritis. (10 marks)

QUESTION 8
a) What is Dumping Syndrome? (2 marks)
b) Highlight THREE aims of nutrition management of dumping syndrome.
(3 marks)
c) State FIVE symptoms of Dumping Syndrome. (5 marks)
d) Discuss the dietary management of Dumping Syndrome. (10 marks)
1905/204
DIET THERAPY (THEORY), NUTRITION IN HIV/AIDS AND MANAGEMENT OF
MALNUTRITION
OCT-NOV 2025
TIME: 3 hours

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
MOCK EXAMINATION
CRAFT CERTIFICATE IN NUTRITION AND DIETETICS MANAGEMENT
MODULE II (MOCK EXAMS)
MODULE II

3 hours

INSTRUCTIONS TO CANDIDATES:
Answer ALL questions in the answer booklet provided.
All questions carry equal marks.
Maximum marks for each part of a question are as indicated.
Candidates should answer the questions in ENGLISH.

For Examiners use only

Question 1 2 3 4 5 6 7 TOTAL
Candidate’s
score
INSRUCTIONS TO CANDIDATES:
Read all the instructions on the question paper carefully.
This paper consists of SIX Questions
Answer ANY FIVE the question.
Do not remove any pages from the answer booklet.

Mobile phones strictly NOT allowed.

Answer all questions in English

SECTION A
Answer ALL the questions in this section.
1. a). Explain the meaning of the following terms.
i. Bioavailability. (2 marks)
ii. Aspiration. (2 marks)
iii. Metabolism. (2 marks)
iv. Allergy. (2 marks)
v. Viral load. (2 marks)

b). i). Explain factors contributing to diet modification in HIV/AIDS patients. (10 marks)
ii). Explain the difference between Food allergies and Food intolerance indicating examples in each.
(5 marks)
2. a). What is Nutrition Support? (2 marks)
b). Explain any FIVE types of Enteral nutrition routes of administration. (10 marks)
3. State any FIVE gastrointestinal tract (GIT) diseases and disorders. (5 marks)
4. Highlight any FIVE causes of malnutrition in HIV/AIDS patients. (5 marks)
5. a). Explain the relationship of nutrition and HIV/AIDS. (5 marks)
b). State and Explain the possible management of side effects of ARTs drugs use.
(8 marks)

SECTION B
Answer any TWO questions from this section.
QUESTION 6
a) Discuss Drug-Nutrient interactions indicating examples. (10 marks)
b) Explain the benefit of good nutrition practices in management of viral load in PLWHA.
(10 marks)

QUESTION 7
a) Explain the relationship between nutrition and infection. (10 marks)
b) Outline FIVE roles of Nutritionist or Dietitian in Comprehensive Care Centre (CCC). (10 marks).

QUESTION 8
a) Distinguish between Partial Peripheral Nutrition (PPN) and Total Parenteral Nutrition (TPN).
(10 marks)
b) Discuss various complications experienced when practicing Parenteral Nutrition. (10 marks).
1905/205
FOOD PRODUCTS FOR INVALIDS AND CONVALASCENTS, INTRODUCTION TO
BEHAVIORAL SCIENCE AND NUTRITION ANTHROPOLOGY
OCT-NOV 2025
TIME: 3 hours

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
MOCK EXAMINATION
CRAFT CERTIFICATE IN NUTRITION AND DIETETICS MANAGEMENT
MODULE II (MOCK EXAMS)
MODULE II

3 hours

INSTRUCTIONS TO CANDIDATES:
Answer ALL questions in the answer booklet provided.
All questions carry equal marks.
Maximum marks for each part of a question are as indicated.
Candidates should answer the questions in ENGLISH.

For Examiners use only

Question 1 2 3 4 5 6 7 TOTAL
Candidate’s
score
INSRUCTIONS TO CANDIDATES:
Read all the instructions on the question paper carefully.
This paper consists TWO sections
Answer ALL the questions in SECTION A and ANY TWO in SECTION B.
Do not remove any pages from the answer booklet.

Mobile phones strictly NOT allowed.

Answer all questions in English

SECTION A
Answer ALL the questions in this section.
1.
a) Describe four characteristics of quality pastry product (4 marks)
b) Describe each of the following classification of soups.
i. Consommé (2 marks)
ii. Broth (2 marks)
2. Mention four uses of eggs in food preparation (4 marks)
3. Identify the four key steps in the bread making process (4 marks)
4. Explore four factors that influence one’s choice of a dessert (4 marks)
5. State four factors to observe when storing milk (4 marks)
6. State four uses of food processing machine in the kitchen (4 marks)
7. Enumerate four uses of cream in food preparation (4 marks)
8. Highlight four points to observe when buying smoked fish (4 marks)
9. Explain two degrees of cooking grilled meats (4 marks)
10. Highlight five causes of hard chapati (5 marks)
11. State five reasons for excessive foaming during deep frying (5 marks)
12. Outline the procedure of proving a new pan (5 marks)
13. Highlight five uses of an accompanying sauce (5 marks)

SECTION B
Answer any TWO questions from this section.
Question 13
a) Describe five quality points to consider when purchasing sweet potatoes (5 marks)
b) Outline advantages of using cyclical menus in an establishment (5 marks)
c) Explain three attributes of a good pastry chef (5 marks)
d) State five guidelines to obverse when whipping cream (5 marks)
Question 14
a) State five points to observe when using an electric food chopper (5 marks)
b) Highlight five advantages of grilling as a method of cooking (5 marks)
c) Outline procedure of calculating a portion cost (5 marks)
 d) Outline the procedure of making hot tea (5 marks)
Question 15
a) Describe the following cutting techniques
i. Concasser. (2 marks)
ii. Mince. (2 marks)
iii. Emincer. (2 marks)
iv. Shred. (2 marks)
b) Highlight five characteristics of a quality shortened cake (5 marks)
c) Explain three points to observe in the preparation of sponge cake (6 marks)
d) Explain any FIVE biological determinants of food choice. (5 marks)
1905/206
MATERNAL AND CHILD NUTRITION, NUTRITION IN THE LIFECYCLE AND NUTRITION FOR
VULNERABLE GROUPS.
OCT-NOV 2025
TIME: 3 hours

AFRICAN INSTITUTE OF RESEARCH AND DEVELOPMENT STUDIES

EXAMINATIONS OFFICE
MOCK EXAMINATION
CRAFT CERTIFICATE IN NUTRITION AND DIETETICS MANAGEMENT
MODULE II (MOCK EXAMS)
MODULE II

3 hours

INSTRUCTIONS TO CANDIDATES:
Answer ALL questions in the answer booklet provided.
All questions carry equal marks.
Maximum marks for each part of a question are as indicated.
Candidates should answer the questions in ENGLISH.

For Examiners use only

Question 1 2 3 4 5 6 7 TOTAL
Candidate’s
score
INSRUCTIONS TO CANDIDATES:
Read all the instructions on the question paper carefully.
This paper consists of SIX Questions
Answer ANY FIVE the question.
Do not remove any pages from the answer booklet.

Mobile phones strictly NOT allowed.

Answer all questions in English

Answer any FIVE questions

QUESTION ONE.
a) Explain six importance of using food pyramid in the management of conditions(12marks)
b) Describe four nutritional requirements lactation (8 marks)

QUESTION TWO.
a) Describe five importance of breast milk (10 marks)
b) Explain five importance of maternal child care (10 marks)

QUESTION THREE.
a) Explain the factors that determine an individual’s nutrients needs. (10 marks)
b) Explain the importance of MCH services (10 marks)

QUESTION FOUR.
a) Discuss various factors contributing to nutrition vulnerability for at risk infants. (10 marks)
b) Describe factors contributing to nutrition vulnerability for the displaced. (10 marks)

QUESTION FIVE.
a) Discuss High Impact Nutrition Intervention (HINI) commonly practiced in Kenya. (10 marks)
b) Explain the meaning of the following terms:
i). Weaning (2 marks)
ii). Replacement feeding (2 marks)
iii). Flattened nipple (2 marks)
iv). Engorged breast (2 marks)
v). Mastitis (2 marks)
QUESTION SIX.
a) Explain factors that influence/affect growth and development (10 marks)
b) Describe stages of growth in infants (10 marks)