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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
Define the following:
Anabolism
Water balance
Essential Fatty Acids
Rhodopsin
Parboiled Rice
Non available carbohydrates
Pellagra
Fill in the blanks:
Scurvy is due to deficiency of
Table sugar is made up of two basic units, glucose and
One gram of fat provides approximately kcal.
Pulses are lacking in the essential amino acid
is also known as the antibleeding vitamin'.
is the main mineral present in extracellular fluid.
2. Justify the following statements:
Fat performs important functions in the body.
Monitoring the growth of preschoolers is important.
Pregnancy in adolescence can have disasterous consequences on health.
Even the low income group can eat nutritionally balanced meals.
Explain the concept of physical, mental and spiritual health by giving suitable examples.
Describe the functions of carbohydrates.
Briefly explain the process of digestion of proteins.
Discuss in detail, the factors to be considered while planning meals for a family.
Explain the nutritional component of ICDS.
Describe the Food Frequency Questionnaire as a method of diet survey.
5. Explain briefly the following
Importance of water in the body.
Improvement of nutritive value of grains by fermentation.
Importance of eating iodized salt.
Physiological changes due to ageing
Explain the effect of malnutrition on infection.
Discuss some household methods of pest control.
Why is breast milk the best food for an infant?
List the points to keep in mind while planning diets for a preschool child.
How can controlling the temperature be used as a technique to prevent or delay food spoilage?
What dietary considerations would you keep in mind while planning meals for a lactating woman
8. Write short notes on any four of the following:
Recommended Dietary Intakes
Selection of fruits and vegetables
Causes of food spoilage
Minimising Nutrient losses during food preparation
Causative factors of PEM
Anabolism
Water balance
Essential Fatty Acids
Rhodopsin
Parboiled Rice
Non available carbohydrates
Pellagra
Fill in the blanks:
Scurvy is due to deficiency of
Table sugar is made up of two basic units, glucose and
One gram of fat provides approximately kcal.
Pulses are lacking in the essential amino acid
is also known as the antibleeding vitamin'.
is the main mineral present in extracellular fluid.
2. Justify the following statements:
Fat performs important functions in the body.
Monitoring the growth of preschoolers is important.
Pregnancy in adolescence can have disasterous consequences on health.
Even the low income group can eat nutritionally balanced meals.
Explain the concept of physical, mental and spiritual health by giving suitable examples.
Describe the functions of carbohydrates.
Briefly explain the process of digestion of proteins.
Discuss in detail, the factors to be considered while planning meals for a family.
Explain the nutritional component of ICDS.
Describe the Food Frequency Questionnaire as a method of diet survey.
5. Explain briefly the following
Importance of water in the body.
Improvement of nutritive value of grains by fermentation.
Importance of eating iodized salt.
Physiological changes due to ageing
Explain the effect of malnutrition on infection.
Discuss some household methods of pest control.
Why is breast milk the best food for an infant?
List the points to keep in mind while planning diets for a preschool child.
How can controlling the temperature be used as a technique to prevent or delay food spoilage?
What dietary considerations would you keep in mind while planning meals for a lactating woman
8. Write short notes on any four of the following:
Recommended Dietary Intakes
Selection of fruits and vegetables
Causes of food spoilage
Minimising Nutrient losses during food preparation
Causative factors of PEM
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