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
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
Other Question Papers
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