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 December, 2015
City, State new delhi,


Question Paper

Differentiate between the following set of terms:

Superstition and Tradition in food selection

Enzyme and Hormone

Pounding and Grinding

Vegetable sources of fats and Animal sources of fats

Carbonated and Non-carbonated beverages

Calculate the energy value of the following foodstuffs in kilocalories:

Two teaspoons of sugar having 5 g in each teaspoon

40 g of carbohydrates

12 g of protein food

One tablespoon containing 14 g of 'Vanaspati'

One cup of tea containing 15 g carbohydrates, 4 g protein and 2 g fat

List the name of the deficiency disease caused by the following in children:

Vitamin D

Protein

Thiamine

Vitamin A

Vitamin C

Describe the socio-cultural aspects of food and list the factors that determine food acceptance in any community.

What do you understand by the terms food, nutrition and nutrients List four major nutrients found in food.

3. State the functions and important food sources of the following:

Calcium

Iron

Iodine

Vitamin A

4. Explain briefly the following:

Benefits of eating seasonal and locally available foods

Nutritional adequacy of vegetarian diets

Advantages of sprouting and fermentation of pulses

Digestion of food

5. What points would you keep ill mind while selecting the following?

Cereals

Fats and Oils

Spices and Condiments

Flesh foods

6. Comment on the following:

Nutritive value of milk

Nutritional adequacy ofIndian diets

Effect of moist cooking methods on food

Methods of food preservation

What are convenience foods? Describe the advantages and disadvantages of using these foods.

Explain briefly the different types of convenience foods available in the market. Give suitable examples of each.

8. Write short notes on any four of the following:

Basic food groups

Causes of food spoilage

Nutritional benefits of fruits in our diet

Vitamins of B Complex Group

Effect of pre-cooking methods on quality of food


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