IGNOU MSCDFSM MFN 5 Clinical and Therapeutic Nutrition Solved Assignment ENGLISH

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MFN 005 (July 2026) - ENGLISH

ASSIGNMENT 2 (TMA-2)
Clinical and Therapeutic Nutrition (MFN-005)
Course Code: MFN-005
 Assignment Code: MFN-005/AST-2/TMA-2 /26-27
Last Date of Submission: 31st December, 2026
Maximum Marks: 100
This assignment is based on Units 1 -18 of the MFN-005 Course.
Section A - Descriptive Questions (80 marks)
There are eight questions in this part. Answer all questions.
1. a) Define medical nutrition therapy and discuss the role of a dietitian in nutrition and
health care.
b) What is the nutrition care process? Elaborate highlighting its various dimensions.
(1+4)
 (5)
2. a) Enlist the types of dietary adaptation you would recommend to suit the therapeutic needs of the
patients.
b) What are the routine hospital diets and the mode of feeding you would recommend as a dietitian
in a hospital? Elaborate.
c) List the salient features of the diet you would prescribe to a patient suffering from tuberculosis.
(3)
(4)
(3)
3. a) Give the salient features of the nutritional management of the following diseases/disorder:
i) Type II Diabetes
ii) Diverticular Disease
iii)Liver Cirrhosis
b) Enlist the nutrient requirement for a low term or premature infant.
(2+2+2)
 (4)
4. a) Enlist major points for dietary management of a patient suffering from chronic renal
failure.
b) Give important goals of nutritional care of persons with neurological disorders.
c) “Drug Nutrient Interaction” is an important consideration in the nutritional management of
Parkinson’s disease. Justify the statement giving appropriate examples.
(4)
 (3)
 (3)
5. a) Enumerate the modifiable risk factors that increase the risk for developing heart
diseases. Also give dietary modifications for congestive cardiac failure.
b) Give the classification of blood pressure and stages of hypertension in adults.
c) What are the complications of Rheumatic Heart Disease?
(5)

 (3)
(2)
6. a) Define the following inborn errors of metabolism and also give dietary management of these
diseases:
i) Phenylketoneuria
ii) Galactosemia

 

iii) Maple Syrup Urine Disease
b) Name the enzyme whose deficiency causes homocystinuria. (1)
7. a) Briefly discuss the classification and the dietary modification for obesity.
b) What is Anorexia Nervosa? Briefly discuss the nutritional management of Anorexia Nervosa.
 (5)
 (5)
8. a) Enumerate the risk factors associated with the etiology of cancer. Briefly discuss the nutrient
requirement of cancer patient.
b) Briefly discuss the role of purines and proteins in the precipitation and management of Gout.
c) What do you understand by ketogenic diet? Under what conditions you would recommend this
diet?
 (5)
 (3)
 (2)
Section B - OTQ (Objective Type Questions) (20 marks)
1. Define/explain the following in 2-3 sentences each: (10)
i. Ebb Phase
ii. Jejunostomy
iii. Wilson’s Disease
iv. IUGR
v. Cystic fibrosis
vi. Aneurism
vii. Somgyi effect
viii. MODS and SIRS
ix. Glycemic Index and Glycemic Load
x. Cushing’s syndrome
2. Give examples of the following: (10) i. Low residue foods.
ii. Rich sources of PUFA
iii. Drug-Nutrient Interaction
iv. Gluten free food sources
v. Low sodium food products
vi. Foods avoided in viral hepatitis
vii. Foods avoided in gastritis
viii. Foods avoided in GERD
ix. Non-nutritive sweeteners
x. Rich sources of vitamin B12

MFN 005 (July 2025) - ENGLISH

ASSIGNMENT 2

(TMA-2)

Clinical and Therapeutic Nutrition

Course Code: MFN-005

Assignment Code: MFN-005/AST2/TMA-2/2025-26

Last Date of Submission: 31st Januray, 2026

Maximum Marks: 100

This assignment is based on Units 1-18 of the course MFN-005.

(80 marks)

Section A - Descriptive Questions

There are eight questions in this part. Answer all questions.

1.a) Draw a figure, representing the nutrition care process and its various components.

b) Briefly discuss the role of counselling in patient care. Highlight any one strategy you will adopt for counselling.

c) Calculate the basal energy expenditure of a male patient admitted to a hospital whose weight is 70 kg, height is 170 cm and age is 50 years.

2.a) Explain the purpose of therapeutic dietary adaptations. Name any four adaptations of the normal diet to suit therapeutic needs.

b) Enumerate the common diets that are prescribed in hospital situations, giving examples

c) List the salient features of the diet given to a tuberculosis patient?

3.a) What are the special feeding methods in nutrition support? Enlist their advantages.

b) What is the body's physiological response to injury? List the metabolic aberrations during and after a trauma.

c) List the four general principles of allergy management.

4.a) What guidelines would you recommend for cancer prevention?

b) List any four altered biochemical parameters commonly seen in obesity.

c) Enumerate any three common eating disorders found in adults.

5.Write a short note on the medical nutrition therapy for:

a) Celiac disease

b) Inflammatory Bowel Disease

6. a) Give the classification and etiology of Diabetes Mellitus.

b) Mention any three inborn errors of protein metabolism. Give the nutrition medical therapy for any one disorder.

7.a) What is dyslipidemia? Discuss the goals of dietary management and the dietary modifications you will recommend for dyslipidemia.

b) Briefly discuss the dietary recommendations for liver cirrhosis?

8.a) What amount of protein and sodium intake is recommended for chronic renal failure patient? Justify.

b) What is a ketogenic diet? Discuss its relevance in context of management of epilepsy.

Section B - OTQ (Objective Type Questions)

1. Define the following in 2-3 sentences each:

i) Android Obesity

ii) Cachexia

iii) Jejunostomy

iv) Homeostasis

v) Diverticulosis

Dysgeusia

vii) Carcinogen

Hirsutism

ix) Glycemic Index

x)MNA

2. Give examples for each of the following:

1) Food sources rich in branched chain amino acids

ii) Water soluble fibre

im) Areas of specialization for dietitians

iv) Antioxidants in Cancer prevention

v) Inborn error of Carbohydrate metabolism

vi) Effect of drugs on nutritional status

vii) Dietary source of Oxalate

viii) MCT rich food

ix) Non-Nutritive Sweetners

x) Purine rich food

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