Ques 1.

Define nutrition and health. Elaborate interrelationship between nutrition and health

Ques 2.

Enumerate the functions and sources of available and non-available carbohydrates.

Ques 3.

Enlist the food sources and enumerate the functions of the following vitamins:
a) Vitamin A
b) Vitamin D
c) Vitamin K

Ques 4.

What points would you keep in mind while planning a balanced diet for pregnant woman?

Ques 5.

Explain in brief the various factors which influence calcium absorption.

Ques 6.

Define RDA. Why safety margin is added in requirement to calculate RDA?

Ques 7.

Write a note on physiological changes during pregnancy.

Ques 8.

Define complementary feeding. Enlist the benefits of breastfeeding

Ques 9.

Ques 10.

What is food spoilage? Explain the causes of food spoilage.

Ques 11.

Elaborate various methods to enhance nutritive value of foods.

Ques 12.

What are the clinical features of Vitamin A deficiency?

Ques 13.

Give the etiology and clinical features of the following deficiency diseases:
 i) Ariboflavinosis
 ii) Pellagra

Ques 14.

What are the risk factors of Coronary heart Diseases?

Ques 15.

Describe principles of treatment of obesity.

Ques 16.

Explain briefly:
a) MUAC and BMI
b) Diet survey
c) Growth monitoring

Ques 17.

Write about the objectives and components of ICDS Programme.

Ques 18.

Give objectives, target groups and dose distribution strategy of NIPI programme.

Ques 19.

Based on the steps involved in planning balanced diet, prepare a diet for a sedentary lactating mother belonging to low socio-economic group.

Ques 20.

Record height and weight of 10 (ten) college going girls/boys (18-23years) in your locality and determine their body mass index (BMI). Classify them to identify their health status based on WHO classification

Ques 21.

Visit your locality and identify 10 infant (age: 6 Months-12months) on complementary feeding. In a table record their name, age, gender and the complementary foods introduced to them by their mothers. Analyse whether their diet is in accordance to dietary recommendations suggested for them

Ques 22.

Write recipes of any two vegetable dishes prepared at your home. Identify and highlight prepreparation and cooking methods involved in it. Give description/nutritional value of identified pre- preparation and cooking methods.