60 MCQs in Nutrition and Dietetics (Part 5)

SOFT DIETS: This is a texture –modified diet. It is used as a transition diet between liquid and regular diets. It is low in cellulose and residue. It is often prescribed for patient with dysphagia, poor dentition and post-operative patients. Such foods as prepared in the kitchen include amala, Porridge, Moi Moi, etc

Fat restriction reduces pancreatic enzyme demand (Supplementary Notes: Low Fat Diet).

Clear liquids leave minimal residue (Supplementary Notes: Clear Fluid Diet).

Bland diets minimize gastric irritation (PPT: Types of Diets).

Cancer cachexia requires increased calories (Supplementary Notes: High Calorie Diet).

Eggs provide high-quality protein (Supplementary Notes: High Protein Fluid Diet).

Processed meats are high in sodium (Supplementary Notes: Low Salt Diet).

Clear fluids are short-term to maintain hydration while minimizing GI stress (Supplementary Notes: Clear Fluid Diet).

Fat-free diets may lead to deficiencies in vitamins A, D, E, and K (Supplementary Notes: Fat Free Diet).

Celiac disease requires strict avoidance of gluten (PPT: Diet Therapy Principles).

Only liquids/liquidized foods are allowed in full fluid diets (Supplementary Notes: Full Fluid Diet).

This high ratio ensures ketosis is maintained (Supplementary Notes: Ketogenic Diet).

Renal diets restrict high-potassium foods, leading to faster normalization of potassium levels (Supplementary Notes: Low Protein/Low Salt Diet).

Low-residue diets lack fiber which would worsen constipation (Supplementary Notes: Low Residue Diet).

This prevents rapid gastric emptying and osmotic fluid shifts (PPT: Principles of Therapeutic Diet).

Blenderized diets often lack adequate protein sources if not carefully planned with ingredients like blended meats or protein supplements (Supplementary Notes: Blenderized Diets).

Less fat intake decreases bile demand, relieving stressed gallbladder (Supplementary Notes: “Low Fat Diet”).

Green vegetables are primary sources of vitamin K, critical for clotting (Supplementary Notes: Nutrient retention principle).

Prolonged soft diets can lead to disuse atrophy of masticatory muscles (PPT: Principles of Therapeutic Diet).

Sodium restriction minimizes ascites by reducing fluid retention (Supplementary Notes: “Low Salt Diet”).

Caloric restriction aids weight loss, while diabetic diet controls blood glucose (Supplementary Notes: Diet combinations).

Sodium restriction manages hypertension (common in renal disease) and fluid balance (Supplementary Notes: “Low Salt Diet”).

High fat intake is necessary to induce ketosis (Supplementary Notes: “Ketogenic Diet”).

Excess sodium causes water retention, increasing blood volume and pressure (Supplementary Notes: “Salt Free Diet”).

Low-residue diets minimize undigested material, which would exacerbate constipation (Supplementary Notes: “Low Residue Diet”).

Gradual texture progression ensures safe swallowing and GI tolerance (Supplementary Notes: Diet progression hierarchy).

Vegetables’ fiber content delays carbohydrate digestion, preventing blood sugar spikes (Supplementary Notes: “Diabetic Diet”).

Milk provides protein/fat, while sugar adds calories, making it a transitional diet (Supplementary Notes: “Full Fluid Diet”).

Ketones alter neurotransmitter activity and stabilize neuronal membranes, reducing seizure frequency (Supplementary Notes: “Ketogenic Diet”).

The liver metabolizes fats. In hepatomegaly (enlarged liver), fat restriction minimizes metabolic stress on the compromised organ (Supplementary Notes: “Fat Free Diet”).

Correct matching: Stage II hypertension-salt-free (i-a), Steatorrhea-fat-free (ii-b), Dysphagia-soft diet (iii-c)

Correct matching: Ketogenic-manage epilepsy (i-b), Low-residue-reduce stool volume (ii-a), High-protein-treat burns (iii-c)

Rationale: Low-residue diets are indicated (Supplementary Notes)

Source: Supplementary Notes “Ketogenic Diet”

Source: Supplementary Notes “Low Salt Diet”

Rationale: They reduce stool frequency/volume

Rationale: Administered via tube (Supplementary Notes)

Source: Supplementary Notes “Diabetic Diet”

Source: Supplementary Notes “Full Fluid Diet”

Source: Supplementary Notes “Full Fluid Diet”

Source: Supplementary Notes “Fat Free Diet”

Source: Supplementary Notes “Low Residue Diet”

Rationale: Burns increase protein needs (Supplementary Notes “High Protein Diet”)

Source: Supplementary Notes “Salt Free Diet”

Source: Supplementary Notes “Low Salt Diet”

Source: Supplementary Notes “Ketogenic Diet”

Source: Supplementary Notes “Fat Free Diet”

Source: Supplementary Notes “Low Fat Diet”

Source: Supplementary Notes “Diabetic Diet”

Source: Supplementary Notes “Low Protein Diet”

Source: Supplementary Notes “High Calorie Diet”

Source: Supplementary Notes “Low Calorie Diet”

Source: Supplementary Notes “Blenderized Diets”

Source: Supplementary Notes “Soft Diets”

Source: Supplementary Notes “High Protein Fluid”

Source: Supplementary Notes “Full Fluid”

Source: Supplementary Notes “Clear Fluid”

Source: PPT “Normal diet” definition

Source: PPT “Dietary Prescription Considerations”

Source: “Diet therapy is the use of food in the management of disease…” (Intro PPT)