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                *==--=-=c= ==*==c--=:.                          F***
                                AI\ID hTTRITION
                            Term-End Examination
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                       C F r u - 1: Y O U A N D Y O U R F O C D

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    ==.-=                                                                 =.:,=.
     {b}   Match the items in Column A with the items in
           Column B :                                               1A
                  Colurnn A                 ColumnB

           {i}    F*cd acceptar:se {1}      Body building

           {ii}   Physiclogical       {2} Socio-cultural factors
                  functi**

           {iii} Pr*tein              {3} Sunlight

           {iv) Vitamin A             {4} Cheese

           tv)    Blanching           {5) Eyes

           {vi} Vitamin D             (6) Greenleafyvegetables
                                                                         *
           {vii} Iron                 (71 Roasting
                                                                         t -




           {viil} lodine deficien*y   {8}   Fruits and vegetables

           {ix}   Dry heat            {9}   Hygroscopic

           {x}    Sugar               t10) Spoilage

                                      {1U Goitre


2.   {a}   What are the functionsof food ? Explain in detail.       15

     {b}   Brieftrydescribethe functions of carbohydrates.          5




CFN- 1
3.       {a}   List llv* f***         €fs *l =+rtr *f t}:* f*ll*xi-€
                                  €**s.
               nutrients :
               {:l
               (ii)  Vitamin E
               (iii) Calcium
               (iv) Vitamin C
               (v) Vitamin K

         (b)   Describethe effects of deficiencyin the case of the
               nutrientslistedin (a).                              15

*.       {=}   "?*e   veget=**. *i=tary pa*er* is nutriti*lally
     '         a*eq::at=." Gi?€ :===*r:=tc j*=tify this statement.          5

         *:    Deseribe the =*--*=       -e*1**= *s*d far prs3ari-g
               foods for cooking.                                          10

         {*}   SifJsr=-tiele betqreeft dry l=at and rnsist }:eat
               -etl:?d: =l ==**== =iliirlg *xa-ples af each cf the
               -=tl:#= xitl:i- tl:= *ry as r*=ll as r-slst heat ca*king.    5


5.       {a}   1#}:at ar€ t}:= =*:==l=,=*n:ur*** i* *::r ccuntry ?          Z

         (b)   Briefly describe effectsof the following on cooking
                                 the
               q.=lity a-* *.lri=-l =*-ts-l r                      J*

               (i)    Sprouting

               {::}   3ar=}:i-g

               {i:1} F'e:-=*teti*-
               {i*    3a:**1liq
               (v)    Refining


-=1t-:                                                                 =.:.*.
      {c}   Discussthe usesof nuts and oilseeds the diet.
                                               in                   I


6.    {a}   List three types of beverages,
                                         giving examples.           g

      {b}   Discussthe n*mp*sitian and preparaticn of tea and
            coffee.                                                 T

      {c}   "Carbsnated beverages low in nutritive value and
                                    are
            high in cast." D* y*u agreewith this statement? Give
            rgasons.                                                s

      {d}   Comment *n the nutritive value of fruit juices and
            milk-based beverag€s.

7.    {a}   What causesfc*d spoilage? Describein brief,             s

      {b}   Discuss the methads of fireserving perishable and           :
            semi-perishable
                          foods.                              jG        :.

      {c}   Which polnts shsulCwe keep in mind while storing
            non-perishablefaads ?                                   g



8.    Write short notes cn any four of the following :             20

      {a}   Selectisn of splces

      {b}   Classificatian of vegetables

     {c}    Nutritive value of pulses

     {d)    Nutrient lasses on cooking

     (e)    Uses of sugar and jaggery in food preparations



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C F N -1                                            3,***
                             C==?==]CA?3 PROGNAMME IN rS$G
                                      AND NUT3;"IOF{
                                                    T*rr**End Examinatisn
                                                             Secember, BOSG

                                             *=il-U : YSUE FOOD AND tTS
                                                      UTILISATICI\I

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        :.             {a}            Give cr:s example far sach *f the f*llowing :             E


                                      {i}    Function of prcteins


                                      (ii)   PEM


                                      {:::} F:=blsrns encour:teredin preg*ancy

                                      {:v} 3*ppl*:nentery f*od f*r 6-r:*i:th *ld infant

                                      {v}    F:*blerns sf ad*l*scer:ce




        ='=-:=
     tb)   Fill in the blanks :

           til    By the time the child is two years old,
                  per cent sf the brain sizeis reached.

           {ii}   Measurementcf the subcutaneous is known
                                               fat



           {iit              is the developing baby from the Bth
                  week after conceptian until birth.

           {iv}   The Indian reference woman is 2} to 39 years
                  of Bg€, healthy a*d weighs         kg.

           {v}                    is    the   chie{   storage   form   of
                              in
                  carbohydrate humans.

     (c)   Explain the following in 2 - 3 sentences
                                                  each ,                    10

           (i)    Osteopsrosls

           {ii}   Goitre

           (iii) Oedema

           {iv} Embryo

           {v)    Hydrolysis

2.   {a}   What are RDls 7             Present the RDIs Jor Indian
           adults.                                                          10


     tb)   What are the food groups includedin the daily food
            guide ? Discussthe importanceof these food groups
            in planning balanceddiets.                                      1B

CF N . 2
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                ,*i==*=s :-, e d:==slio* and absarption of fa*
                                                                        i* tl:=
                body.                                                           10

          {b}   *s:i.e      g:+wth. Enumerate the c*tical p*ri**s           =f
                growth.                                                          :*

*-       {a}    1{llat i= *al*.i*tisn      ? Explain giving examples.             s
     .
         *:     Enumeratethe common nutritionaldeficiencies
                                                          found
                among Indian preschoolchildren.                                   B

         {=}    1113*ii =-*r=F balaac ? Enumerateihe ec:rlp**e*t=
                                    e
                of energyneeds.

                I*=-ri* *:€ -.t*ti*nal        .eeds d*rlng prsgrarlry. H*r-
                ca- ?*. :-set **m         ?                                      :*

         {}}    H*":; d*ss the grcwth pattern of a* i*fant differ from
                tl:at *f a pr*s*l**l ehild ? Giv* tl:= nulritional neeGs
                of an infant,                                            :*

g-              'Adolescence
         {aJ                    is a unique period of dynamic change.'

                C*-=:srit    ** t}:s statem€nt, highlgl:ting the changes

                a:?d tls -*i*e-t      requirements during this peri*d.           :*


         *:     3x31a*-, 1**       $J::: yr:u lneet tle nutritis*al   needs oe
                a*.lt= ra:i*: varying food budgets.                              :*
 :..

==--=                                                                      ====*',-
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     {b}                             Give'ihe
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            - Fats and oils
            - Weight gain



8,   Write short nstes cn ang four of the following :   5+5+5+5


     {t     t;ff::"t.   sf creating good food habits amons



     tii)   Nutritional needsa{ elderlY

     tiii) Schocl mealsand packedlunchesfor school children

     {1v} Food and its functi*ns

     {v)    Nutritional requlrementof preschoolers




 CFN-2
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CFN-2
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CFN.2
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    1.   (a)   Explain each ,:f ti-ie fciior.vi:rqiri    i    J                         .--'
                                                                              ssl-!it','rr
               each :

               {i}     Fcad buelgeting

               {ii}    Fiscicutrturc

               {:ii} }emcnstratic:-r farrn
               {*      F1ilk grid

               {v}     Facd iaws

         tb:   F::l in the blanks :

               {i}     A price index is a sysiern *f *xpr€ssitie 1==
                       curreni price as a percentege *f
                       price.


    CFN.3
           {ii}                play a very important role in
                   i*creasingths yield of crops.

           {iii} Anirrrals used l*r fasd productian are called


           (iv)    Fair price sh*ps    are part    of    the


           {v} ;::Ti::;                pricedoes greatiy
                                               nat     arrect
                   the Cemand f*r ar: item, the demand is _

     ic)   Match ihe iterns in C*lumn A with the items in
           Cclumr: * :
           -
                Cclumn A                    Column B

           {i}     Food expenditure {1}               to changes
                                        fa.antability

           {ii} Inc*rneetasticity{z} il:me
           {iii}   Food from land     {3}   Food availabillty

           {iv}    Piant prctection   {4) Seasonal fruits
                   chernicals

           {v}     Horticulture       i5}   Pesticides


2.   {a)   How can we classify fo*ds based on source ? List one
           example *f each fo*d group based on source.              6

     tb)   Describe the inputs required for production of food
           crops.                                                  1*

     {c}   List four uses of a kitehen garden .                     a



CFN-3
3.              How d*e===       d l:'G=lrati*n *f trndiaFrcfure f.*ri=
     {a}
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                          :     :l      _:E=*n

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                pilS,  ==t3:_=:-=
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                selecter€=

     (c)        Expiainf.                        ,   i t : a c is u b s i d i e s "

4.   {ai        Deseri*e  ':'.                                    qlt-'€fi pe .:-ri
                                                 . ir an* subsidies      to
            farms b= -==-==:

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     iuJ
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                pcultry tr,

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                             ::::=       *f
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            {ii           N€F-r:

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                                  :::::t: :::=::ri
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            {iii}         Ce-: : li:              -=:-**di::gFarrx*=

            {ivi             ,,,
                          P?'-                       teries

            iu;           St*in                      rS

5-   {a}    What a:=r=:- - r:,                  r.ti-s= *f suppEc:xe:-tary fse.=; =
            nrcorarril
            I         J




     ib)    €xplain                  E::
                                       =   -:-=r=-::i*r     sxpplerx*=t*ii*:-:=       g:i? ::=
            exarnpi*;

     (c)    List the ';          *i.' nmes run b5,the Cav€rnrncn{
            Briefly *===== ::: _ r := pr*gramff:€s*
                         ::



CFN-3
6.   (a)         What are food standards ? Explain their role in
                 promoting fsod safety, giving examples.                      I

     {b}         Describe in brisf the grading of :                           6

                 {i}    fcodgrains

                 {ii}   fruits and v*gctables

     {c}         How dc the practices af fo'od producers} distributars
                 and handlers infiuence food quality ? Discuss the
                 effects oJ consuming poor quality foods.                   3+3

7.   {a}                          adulteratian Explaingiving suitable
                                             ?
                 XIJ:=:""d                                                    5

     {b}         Discuss     adulteration   in   foodgrains   and   other
                 commoditles.

     tc)         Describe the precautions you would take to prevent                   n
                 purchas* *l adr:l:sraled foads.                             I*
                                                                                  :

8,   \,Vrite short notes cn any four of the following :                      2*


     {i}         Objectives *f Operatian Flood Programme

     tii)        Subsidies in agriculture sector

     {iii}       Factors influencing food expenditure

     {iv}        Consumer education
             '
     {v}         Achievements *f Operatian Flood




CFN-3                                       4
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         {::} €+=q
         (iii) reflE    g1I

         {iv} q€ *{tr
         {v} €lg       €'qq

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                                        fr
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        {iv} qHry    E{qTi {firq{ {4} ihq*
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z, (q) €in q{ BTrqTfrn qq:fr +t *t qtrFil AqT
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        qT €?Fd: ? €l€ qr sxsnRa
                 +             q*-{ gfil q-i ql
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       wiq qiF q I                                10
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CFN-3
3. {6} ti|{$q €EI fr=tr Erffitr          fu-itrF!' gq=
       tqT.*.q5j H l-tr   F= qil?j "+* trrce f,{flT E                                                                                           l
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4.       (q) H{Eii ffiETryiiqrE                                           tq.l ffi qF Effi qffi                      ffi-
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                   {ivi q,Ee€s
                   {vi             {ffi             rutfryre

5.   {€i           T{H +E"I ffidtrf}                                  E -:       €w             € =                                  E-=
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                   ffir6Tr| qT qlffiq I
     rrTi i+-ffi-i{ ET{t ';-nffi F' :
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                                                                                                              -4i

                                                                                                                    +,

                   qii-ffiq i                        ffi                   ;ridT* Er qqiq q qrr
                   qtkq" !          l
                                                                                                                                 ==
                                                                                                                                :=
                                                                                                                                     =-:=




CF N - 3
6. (s) lsEr qFffi Fn e ? €rs g{Kf wr* t 3aq1
        TR$I 41 r{:6rq t* ff qT;ffi* *fqq I  s
     (€)ffi*fut-sro'rwg*qfrwtq*iFq:                        6
           {i} tsE|r{
           {ii} xef ai:{ Ekdf
     {T} {srErenrq*1, Hi        e*{ €!d qqTt RqTq:ffi
         EIm)e1 HS-q€R* €rs rlsrErn.sl+* q?nfrn
              t ? €{:Ef :qqaf **rgn qqrff * w*I
         * t}* Ei-A      *t q"i aikq I          s+S
                   "€
r.   (6) {sfs eTqRfi €T e ? BqgrnB-{t6lq th gq
         w-sEq r                                  5
     (e^) ratut* e*{ sFr aqat d alqfrellT st Eqi
          *if{q I                                          s t
     (r) erqFdlrdrgiErr{HT 6} Ig-ffi 6} H * :€              '
         Brrq€T glq*llH q'rrit ? Edq qRq I                ls

8.ffifrtffi                        t
                                71rr1{€RTwffi
     ftefuq:                                              E*
     (i)   $f*fiT   wts e'rdsq * s*q
     (ii) FF *-e g * qr1 ErmT   elTffm H€r=rnrq

     {iii) Tsfs Erq * E*trkf, BTt qTA 6rq.d
     {iv} s$*6,:    *ET:

     {v} B{qtqtq rFryfs EqETFnf
                      *?


CFN-3                                                   3.*30

				
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posted:11/10/2011
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Description: IGNOU Question Papers June/December 2006