Exam Details

Subject You and Your Food
Paper
Exam / Course Certificate Programme in Food and Nutrition
Department School of Continuing Education (SOCE)
Organization indira gandhi national open university
Position
Exam Date June, 2016
City, State new delhi,


Question Paper

Define the following terms

Digestion

Haemoglobin

Stewing

Emulsion



Fill in the blanks

Carrot is a good source of

Yam is a vegetable.

The stimulant present in coffee is

Vitamins help in our body processes.

Fifteen grams of sugar will provide energy.

Vitamin D helps in the absorption of

crushing a food to flatten it to reduce its thickness.

(viii) Fish is a food and gets spoilt in no time.

In groundnut chikki, the sugar used is

is the condition in which watery stools are frequently passed.


2. State the functions, important sources and effects of deficiency of the following nutrients:

Vitamin A

Iron

Explain briefly how food helps in

Protecting our body from infections, diseases and external injuries

Body growth and development

Describe the psychological and social functions of food.

List the foods which commonly form a part of the diet in your region as per the basic food groups.

Compare boiling, simmering and blanching as methods of cooking and their effect on nutritional quality.

Enumerate the steps that you would take to prevent the spread of disease through food.

List the criteria you need to keep in mind while selecting the following:

Bread

Rice

Spices and condiments

Eggs

State the nutritive value of different types of sugars available in the market and describe how they can be used in our diet.

6.Comment briefly on the following:

Fermentation and sprouting improves the nutritional quality of pulses

Functions of calcium

Digestion of food

Minimising nutrient losses while cooking vegetables

Classify beverages and give examples of each group.

Give composition of tea and coffee.

Describe the advantages and disadvantages of using convenience foods, giving suitable examples.

8. Write short notes on any four of the following

Nutritional benefits of fruits in our diet

Changes in fats and oils on heating

Relationship between nutrition and nutritional status

Food preservation methods

Benefits of combinations of foods


Departments

  • Centre for Corporate Education, Training & Consultancy (CCETC)
  • Centre for Corporate Education, Training & Consultancy (CCETC)
  • National Centre for Disability Studies (NCDS)
  • School of Agriculture (SOA)
  • School of Computer and Information Sciences (SOCIS)
  • School of Continuing Education (SOCE)
  • School of Education (SOE)
  • School of Engineering & Technology (SOET)
  • School of Extension and Development Studies (SOEDS)
  • School of Foreign Languages (SOFL)
  • School of Gender Development Studies(SOGDS)
  • School of Health Science (SOHS)
  • School of Humanities (SOH)
  • School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
  • School of Journalism and New Media Studies (SOJNMS)
  • School of Law (SOL)
  • School of Management Studies (SOMS)
  • School of Performing Arts and Visual Arts (SOPVA)
  • School of Performing Arts and Visual Arts(SOPVA)
  • School of Sciences (SOS)
  • School of Social Sciences (SOSS)
  • School of Social Work (SOSW)
  • School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
  • School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
  • School of Translation Studies and Training (SOTST)
  • School of Vocational Education and Training (SOVET)
  • Staff Training & Research in Distance Education (STRIDE)

Subjects

  • Economics of Food
  • You and Your Food
  • Your Food and its Utilization