Exam Details
| Subject | Nutrition for the Community | |
| Paper | ||
| Exam / Course | Certificate in Nutrition & Child Care | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 8 ICNCc-1 1
CERTIFICATE IN NUTRITION AND
00 CHILD CARE
en Term-End Examination
CJ o June, 2016
CNCC-1 NUTRITION FOR THE
COMMUNITY
Time: 3 hours Maximum Marks: 100 Note: Question No.1 is compulsory. Answer five questions in all. All questions carry equal marks.
1. Define each of the following in 2 sentences each
Nutritional status
Malnutrition
Coenzyme
Food label
Atherosclerosis
Fill in the blanks: 5
Proteins are made up of .
is also known as the fresh food vitamin.
Rods in the eyes contain the pigment which helps us to see in dim light.
Low weight for height in a child is called .
Certain moulds produce toxins called in the food which are harmful.
Match the items in Column A with the items in Column B.
Column A Column B
Beri-Beri Riboflavin
Kwashiorkor Iron
(iii Goitrogens Sedentary life style
Myoglobin Oedema
Diabetes Angina
Iodine
Night blindness
Thiamin
2. Describe the clinical features of Vitamin A deficiency. What measures would you adopt to prevent Vitamin A deficiency
Discuss briefly how protein energy malnutrition can be prevented.
List the deficiency symptoms of riboflavin deficiency in children.
3. Why is it important to include carbohydrates in our diet?
What role does water play in our body?
List the functions, food sources and factors that influence calcium absorption in our body.
4. Name four food sources rich in good quality protein. What measures would you adopt to improve the quality of protein in a diet?
What dietary and nutrient advice would you give to a lactating women to ensure good health and well-being of her child and self
List five home based processes you will adopt to enhance nutritive value of foods.
5. What are food adulterants? Why is it important to protect our food from these adulterants? What measures would you adopt to ensure that your food is free from these adulterants?
What measures can you adopt at the home level to enhance nutritive value of the foods you normally consume?
6. Discuss the significance and the components of the mid-day-meal programme.
Enumerate the common nutritional deficiency disorders affecting children in our country.
Discuss the dietary management of diarrhoea in children.
7. Justify the following statements giving examples:
Infection can influence nutritional status
Food purchase methods vary in different food service units
Common salt is a vehicle for supplying iodine in food fortification programmes
Record maintenance is essential feature of a food service establishment
8. Write short notes on any four of the following:
Dietary management of obesity
Prevention of Anaemia
Points you will keep in mind while selecting meat, fish, eggs.
National Prophylaxis Programme for Prevention of Nutritional Blindness
Physiological changes in pregnancy that influence nutrient requirements
CERTIFICATE IN NUTRITION AND
00 CHILD CARE
en Term-End Examination
CJ o June, 2016
CNCC-1 NUTRITION FOR THE
COMMUNITY
Time: 3 hours Maximum Marks: 100 Note: Question No.1 is compulsory. Answer five questions in all. All questions carry equal marks.
1. Define each of the following in 2 sentences each
Nutritional status
Malnutrition
Coenzyme
Food label
Atherosclerosis
Fill in the blanks: 5
Proteins are made up of .
is also known as the fresh food vitamin.
Rods in the eyes contain the pigment which helps us to see in dim light.
Low weight for height in a child is called .
Certain moulds produce toxins called in the food which are harmful.
Match the items in Column A with the items in Column B.
Column A Column B
Beri-Beri Riboflavin
Kwashiorkor Iron
(iii Goitrogens Sedentary life style
Myoglobin Oedema
Diabetes Angina
Iodine
Night blindness
Thiamin
2. Describe the clinical features of Vitamin A deficiency. What measures would you adopt to prevent Vitamin A deficiency
Discuss briefly how protein energy malnutrition can be prevented.
List the deficiency symptoms of riboflavin deficiency in children.
3. Why is it important to include carbohydrates in our diet?
What role does water play in our body?
List the functions, food sources and factors that influence calcium absorption in our body.
4. Name four food sources rich in good quality protein. What measures would you adopt to improve the quality of protein in a diet?
What dietary and nutrient advice would you give to a lactating women to ensure good health and well-being of her child and self
List five home based processes you will adopt to enhance nutritive value of foods.
5. What are food adulterants? Why is it important to protect our food from these adulterants? What measures would you adopt to ensure that your food is free from these adulterants?
What measures can you adopt at the home level to enhance nutritive value of the foods you normally consume?
6. Discuss the significance and the components of the mid-day-meal programme.
Enumerate the common nutritional deficiency disorders affecting children in our country.
Discuss the dietary management of diarrhoea in children.
7. Justify the following statements giving examples:
Infection can influence nutritional status
Food purchase methods vary in different food service units
Common salt is a vehicle for supplying iodine in food fortification programmes
Record maintenance is essential feature of a food service establishment
8. Write short notes on any four of the following:
Dietary management of obesity
Prevention of Anaemia
Points you will keep in mind while selecting meat, fish, eggs.
National Prophylaxis Programme for Prevention of Nutritional Blindness
Physiological changes in pregnancy that influence nutrient requirements
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
- Nutrition for the Community
- Organizing Child are Services