Ques 1.

Define the terms Nutrition and Health

Ques 2.

What do you understand by the term non-available carbohydrate? Give its sources and functions.

Ques 3.

Enlist the functions of ‘Water’ in our body.

Ques 4.

Write the functions and sources of Vitamin A in our diet

Ques 5.

What are the different factors which influence iron absorption in our body? Elaborate

Ques 6.

Give the role of calcium in our body.

Ques 7.

Briefly discuss different factors which influence meal planning

Ques 8.

Enlist the physiological changes occurring in pregnancy. Explain how they influence the nutrient needs during pregnancy, giving the nutrient requirements.

Ques 9.

What is food preservation? Briefly explain home based food preservation methods and their principles.

Ques 10.

Enlist the clinical features and elaborate the preventive measures to combat

a) IDD and

b) PEM

Ques 11.

Explain any one anthropometric method and one dietary assessment method to assess nutritional status of an individual and population groups.

Ques 12.

What is a menu? Give its relevance in a food service Unit

Ques 13.

Prepare any ONE supplementary foods for preschool children (2-6 years) and One nutritious snack for lactating mothers. Justify your answer highlighting the following:

i) Name of the recipe

ii) List of ingredients

iii) Method of preparation

iv) Nutritional composition

Ques 14.

Based on the steps involved in planning balanced diet, prepare a diet for an adolescent girl belonging to low socio-economic group. 

Ques 15.

Observe the food handling and food preparation methods used at your home. Enlist any Five measures adopted to i) Avoid food wastage, and ii) Minimize and prevent nutrient losses while preparing food.

Ques 16.

Visit your nearby market and select eggs, milk, fish, any fats and oil and cereal. Look for the physical appearance and state what points you will keep in mind while purchasing these foods. Write them in given format.

Ques 17.

Adulteration and Food Contamination

Ques 18.

Supplementary feeding programmes and Nutrient Deficiency Programmes

Ques 19.

BMI and BMR

Ques 20.

Hyperlipidemia and Hypoglycemia

Ques 21.

Food Law and Food Standard

Ques 22.

Essential and Non-essential Amino Acids

Ques 23.

Osteomalacia and Rickets

Ques 24.

Bacteriostatic method and Bactericidal method

Ques 25.

Growth Chart and Growth Monitoring

Ques 26.

Food fortification and Food combination

Ques 27.

b. Give one example/dose/nutrition component (as applicable)for each of the following 
i. Dose of iron and folic acid given to Pregnant women under National Anaemia Control Programme
ii. Nutrition component/value of Mid-day meal provided to children
iii. Risk factors of Coronary Heart Diseases
iv. Risk factors in Pregnancy
v. Clinical feature of Xeropthalmia
vi. Available Carbohydrate
vii. Components of ICDS
viii. Clinical feature of Ariboflavinosis
ix. Disease caused by Niacin deficiency
x. Causes of Lathyrism

Ques 28.

Observe the food handling and food preparation methods used at your home. Enlist any Five measures adopted to i) Avoid food wastage, and ii) Minimize and prevent nutrient losses while preparing food.

Ques 29.

Visit your nearby market and select eggs, milk, fish, any fats and oil and cereal. Look for the physical appearance and state what points you will keep in mind while purchasing these foods. Write them in given format.

Section C - Objective TypeQuestions (OTQ)

a. Differentiate between the following sets of terms giving examples.

Section C - Objective TypeQuestions (OTQ)

a. Differentiate between the following sets of terms giving examples.

b. Give one example/dose/nutrition component (as applicable)for each of the following