5 Mark
1. mid-day meal programme (important)
2. Nutritional problems in india
3. Protein deficiency (important)
4. Maintenance of fluid and electrolyte balance
5. Food additives and principles (important)
6. Assessment of nutritional status
7. Dietary sources, functions and requirement and deficiency of vitamin A. (important)
8. Role of nutrition in maintaining health
9. Methods of food storage.
10. Nutritional need for pregnant women (important)
11. Function of protein (important)
12. Iodine deficiency disorder programme
13. Balanced diet for adolescent girls (important)
14. RDA for lactating mother
15. Pellagra
16. Breast milk and cow milk
17. Nutritional programme
18. Function of carbohydrate (Important)
19. Diet for elderly people. (important)
20. Classification of food (important)
21. Diet for preschool child (important)
22. Classification and source of protein
23. Icds (important)
24. Food standard
25. Functions of calcium in our body (important)
26. Methods of food preservation
27. Balanced diet for toddler
28. Nutritional programme (Important)
29. Nutritional assessment (important)
30. Pasteurization
31. Food groups
32. Food adulteration (Important)
33. NIPCCD
34. Over hydration and dehydration
35. Body mass index (important)
36. Functions of protein
37. Factors affecting Basal metabolic rate (Important)
38. Dietary sources, daily requirement and deficiency of iron
39. Methods of cooking (important)
40. Sources, functions and deficiency of iodine (important)
41. Vit-A prophylaxis progamme
42. Weaning (important)
43. Protein energy malnutrition
44. Fluid diet
45. Food standard (Sep 2016)
46. Functions of carbohydrate (Sep 2016)
47. Factors affecting basal metabolic rate (Sep 2016)
48. Functions of minerals (Sep 2016)
49. Explain how body maintain electrolyte balance (Sep 2016)
50. Role of nurse in nutritional education (Sep 2016)
Short Answers
1. medicinal value of ginger and garlic (Sep 2016)
2. CFTRI AND NIN (Sep 2016)
3. Poaching and advantage (Sep 2016)
4. 4 good sources of protein (Sep 2016)
5. Dehydration (Sep 2016)
6. Complementary feeding
7. Grilling
8. Macronutrients
9. Food adulteration
10. FAO
11. Poaching
12. Phyrnoderma
13. Obesity
14. Diabetic diet
15. Keratomalacia
16. Methods of food preservation
17. Essential fatty acids
18. Monosaccharides
19. Body mass index
20. Food adulteration Act
21. Scurvy
22. Basal Metabolic rate
23. Dehydration
24. Dietary sources for fat
25. Classify carbohydrates
26. IDD
27. Function of food
28. Elements of nutrition
29. BMR
30. Megaloblastic Anemia
31. Energy nutrients
32. Hyper vitaminosis
33. Sources of iron
34. Steaming
35. macronutrients
Nutrition Subject Important Questions for Supplementary (2017), B.SC., FIRST YEAR NURSING RGUHS.
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Nutrition supplementary Important question (March 2017) to Score More than 70%
10 Mark
1. water soluble vitamins. Hypevitaminosis. (important)
2. Classification, dietary sources, recommended dietary allowances of minerals.
3. Define BMR. Various factors affecting BMR. (important)
4. National programmes related to nutrition (important)
5. Methods of assessing nutritional status (important)
6. Define cooking. Principles and methods of cooking (important)
7. Digestion and absorption of fats, recommended daily allowance and deficiency (important)
8. Factors influencing food intake and food habits
9. Carbohydrate. Digestion, absorption and metabolism. (important)
10. Nutritional programme and role of nurse.
11. Weaning
12. Protein. Protein energy malnutrition
13. Define nutrition. Nutritional problems of india.
14. Preservation and various methods of preservation
15. Protein. Digestion, absorption and metabolism (important)
16. Menu planning and importance
17. Nutritional problems in india and preventive measures ( sep 2016)
18. Classify minerals. Functions and absorption and metabolism of minerals (sep 2016)
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