Exam Details
| Subject | Your Food and its Utilization | |
| 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
Explain the following in 2 sentences each:
Physiological functions of food.
Basal metabolic rate
Colostrum
Osteoporosis
Polyunsaturated fatty acids
List any two claims about food products which you may have come across. Present a brief review on how true are these.
Differentiate between malnutrition and undernutrition, giving appropriate examples.
2. Explain the following statements briefly:
Water is an indispensable nutrient.
RDIs help meet the nutrient needs of majority of the people in a group.
Weight is a good parameter of our health.
Regulatory functions of food.
List the common diseases caused by the deficiency of the following nutrients. Give their preventive measures.
Vitamin A
Protein and Energy
Iron
Iodine
Explain what would happen if the demand and supply of calories are not met in individuals. What measures would you advocate to maintain the demand and supply of calories?
Enumerate the physiological changes taking place during pregnancy highlighting how these changes influence the food and nutrient needs during pregnancy.
List "five" good infant feeding practices you would advocate to a mother, in the form of messages.
Enumerate the common nutritional problems encountered with pre-school children.
Briefly discuss how growth and puberty influence the nutrient needs of adolescents.
Enlist the points you would keep in mind while planning meals for the elderly. Justify your answer.
6. What are the methods you may commonly use to assess the nutritional status of individuals Explain anyone method in detail.
Explain what measures you would adopt
to help children to form healthy food habits.
guide adults to adopt good food habits.
List some of the misconceptions about food. Explain how these affect health.
8. Write short notes on any four of the following:
General guidelines for meeting the nutritional needs at low cost
Use of food groups in planning balanced diets
Nutritional requirements of school age children
Voluntary activity classification
Digestion of carbohydrates, fats and proteins
Physiological functions of food.
Basal metabolic rate
Colostrum
Osteoporosis
Polyunsaturated fatty acids
List any two claims about food products which you may have come across. Present a brief review on how true are these.
Differentiate between malnutrition and undernutrition, giving appropriate examples.
2. Explain the following statements briefly:
Water is an indispensable nutrient.
RDIs help meet the nutrient needs of majority of the people in a group.
Weight is a good parameter of our health.
Regulatory functions of food.
List the common diseases caused by the deficiency of the following nutrients. Give their preventive measures.
Vitamin A
Protein and Energy
Iron
Iodine
Explain what would happen if the demand and supply of calories are not met in individuals. What measures would you advocate to maintain the demand and supply of calories?
Enumerate the physiological changes taking place during pregnancy highlighting how these changes influence the food and nutrient needs during pregnancy.
List "five" good infant feeding practices you would advocate to a mother, in the form of messages.
Enumerate the common nutritional problems encountered with pre-school children.
Briefly discuss how growth and puberty influence the nutrient needs of adolescents.
Enlist the points you would keep in mind while planning meals for the elderly. Justify your answer.
6. What are the methods you may commonly use to assess the nutritional status of individuals Explain anyone method in detail.
Explain what measures you would adopt
to help children to form healthy food habits.
guide adults to adopt good food habits.
List some of the misconceptions about food. Explain how these affect health.
8. Write short notes on any four of the following:
General guidelines for meeting the nutritional needs at low cost
Use of food groups in planning balanced diets
Nutritional requirements of school age children
Voluntary activity classification
Digestion of carbohydrates, fats and proteins
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