Exam Details
| Subject | Nutrition of the Community | |
| Paper | ||
| Exam / Course | Diploma in Nutrition and Health Education | |
| 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: 6 IDNHE-11
DIPLOMA IN NUTRmON AND
HEALTH EDUCATION
03218
Term-End Examination
June, 2016
DNHE-l: NUTRITION FOR THE COMMUNITY
Time hours Maximum Marks 100
Note: Attempt five questions in all. Question No. 1 is compulsory. All questions carry equal marks.
1. Define Explain the following
Food
Glycogen
Recommended Dietary Intakes
Goitrogens
Pasteurisation of milk
Differentiate between the following sets of terms.
Infancy and preschoolers
Kwashiorkor and Marasmus
Thawing and Blanching of vegetables and fruits
Essential and non -essential amino acids
Retinol and Carotene
2. Describe the period of adulthood. Identify the factors that need to be considered while planning meals.
Describe the characteristics of adolescence. List the recommended dietary intakes of calories, protein and iron for an adolescent girl.
3. Explain each of the following
Concept of health
Digestion of food
Functions of fats
Non -available carbohydrates
4. Give reasons for the following:
Vitamin B12 and Folic acid play significant role in blood formation.
Sodium regulates the balance of extracellular and intracellular fluid.
Vitamin D is called the "Sunshine Vitamin".
RDIs for thiamine and riboflavin are dependent on RDIs for energy.
Classification of foods based on their functions.
5. Which nutrients are of particular importance for the following groups Give suitable justifications.
Pregnancy
Infancy
Elderly
Discuss the concept and aims of meal planning.
6. Describe the major features of the following nutrition programmes
ICDS
Iodine Prophylaxis Programme
Mid-day Meal Programme
National Nutritional Anaemia Control Programme
7. Enumerate the clinical features of the following:
Xerophthalmia
Lathyrism
Fluorosis
Scurvy
8. Write short notes on any four of the following:
Dietary Management of Diabetes Mellitus
Steps in planning a food budget.
Selection of condiments and spices.
Causes of food spoilage
Measures to enhance nutritive value of foods
Prevention of Food Adulteration Act.
Nutrition Education.
DIPLOMA IN NUTRmON AND
HEALTH EDUCATION
03218
Term-End Examination
June, 2016
DNHE-l: NUTRITION FOR THE COMMUNITY
Time hours Maximum Marks 100
Note: Attempt five questions in all. Question No. 1 is compulsory. All questions carry equal marks.
1. Define Explain the following
Food
Glycogen
Recommended Dietary Intakes
Goitrogens
Pasteurisation of milk
Differentiate between the following sets of terms.
Infancy and preschoolers
Kwashiorkor and Marasmus
Thawing and Blanching of vegetables and fruits
Essential and non -essential amino acids
Retinol and Carotene
2. Describe the period of adulthood. Identify the factors that need to be considered while planning meals.
Describe the characteristics of adolescence. List the recommended dietary intakes of calories, protein and iron for an adolescent girl.
3. Explain each of the following
Concept of health
Digestion of food
Functions of fats
Non -available carbohydrates
4. Give reasons for the following:
Vitamin B12 and Folic acid play significant role in blood formation.
Sodium regulates the balance of extracellular and intracellular fluid.
Vitamin D is called the "Sunshine Vitamin".
RDIs for thiamine and riboflavin are dependent on RDIs for energy.
Classification of foods based on their functions.
5. Which nutrients are of particular importance for the following groups Give suitable justifications.
Pregnancy
Infancy
Elderly
Discuss the concept and aims of meal planning.
6. Describe the major features of the following nutrition programmes
ICDS
Iodine Prophylaxis Programme
Mid-day Meal Programme
National Nutritional Anaemia Control Programme
7. Enumerate the clinical features of the following:
Xerophthalmia
Lathyrism
Fluorosis
Scurvy
8. Write short notes on any four of the following:
Dietary Management of Diabetes Mellitus
Steps in planning a food budget.
Selection of condiments and spices.
Causes of food spoilage
Measures to enhance nutritive value of foods
Prevention of Food Adulteration Act.
Nutrition Education.
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 and Health Education
- Nutrition of the Community
- Public Health and Hygiene