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Answer each prompt thoroughly. Follow instructions carefully and do not exceed word/page limit.
Formatting requirements are 12 pt Times New Roman (or similar font), can be single or double spaced,
1” margins. Remember that this exam is intended to provide you creative leeway in demonstrating your
understanding of the course material and therefore, some questions may have more than one right answer, or
no obvious right or wrong answer. You are allowed one-page maximum for each parts of this exam (total twopage max). How you choose to organize your response (paragraph form, tables, etc.) is up to you.
You are a Registered Dietitian working in a clinical setting and are consulted on a young patient who
has experienced diarrhea and bloating over the last couple of days. Since symptom onset is typically after a
their physician thinks the issue may be diet related. You ask the patient to recall their diet over the last few
days and are provided the following information (important: patient remembers initially feeling ill on day 2).
Cereal (whole grain)
Handful of granolas
balsamic vinaigrette dressing
4 oz. Ribeye
Mixed berry sorbet
Peanut butter and celery
Sweet potato fries
3 dinner (bread) rolls
Red bell pepper slices
2 slices of pizza (meat lovers)
Small side Caesar salad
N/A (patient too ill to eat)
You notice that there are two components in their diet that make an appearance around symptom onset on
day two: bread/grain products and dairy. Since you are an expert in your field, you think they may be suffering
from a food allergy and are either lactose or gluten intolerant.
a) Do some preliminary, thorough background research (roughly a paragraph each) on each of these
Be sure to include appropriate references and in-text citations.
b) Outline a test using the scientific method to determine whether the patient is allergic to dairy or to gluten.
Remember to start with writing out your question and a hypothesis before designing an experiment. Include
the independent variable, dependent variable, your controls, etc. Design this test so that it is as considerate
of the patient’s comfort as possible (e.g. do not make them drink a gallon of milk over the course of one day
and see what happens!).
Later in the day, you interact with a new patient who suffers from Irritable Bowel Syndrome (IBS). Write a
brief description of what IBS is, what portion of the G.I. tract it effects, what IBS symptoms include, any
effective or potentially effective therapies/treatments, etc. Include all references and in-text citations.
b) After some additional work-up, you learn that this patient responds well to diets that are high-fiber and low in
saturated fats and are provided the following information regarding the subject’s dietary needs:
• Based on patient age, sex, height, weight, and physical activity, they need to consume ~2,850
kcal/day to meet their Total Energy Expenditure
• 60% of calories (kcal) from carbohydrates
• 15% of calories from lipids
• 25% of calories from proteins
Design an ideal meal plan for one day for your patient that meets these guidelines and restrictions for IBS.
Feel free to also include whatever explanation you would like to defend your decisions/plan. Be sure to include
breakfast, lunch, dinner, and snacks as well as all calculations (calculations can be uploaded
separately and do not count toward the one-page limit).
Hint: you will need to start by converting energy into mass for each macro.
Explore MyPlate to find examples of how to translate nutritional requirements into foods we can eat: