B.Sc. DEGREE EXAMINATION, APRIL 2018
First Year
Culinary Arts and Chef Management
NUTRITION AND DIETICS
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Define Nutrients.
2. What is a food label?
3. Define Dental caries.
4. What is Gelatinization?
5. Give examples for foods rich in proteins.
6. What is Metabolism?
7. Define fats.
8. What is CHD?
9. What is Toxicity?
10. Define obesity.
Sub. Code
13
CP-8727
2
Wk 14
Part B X 5 25)
Answer all questions.
11. Write short notes on nutrition.
Or
Write down the importance of food dyramid.
12. Write short notes on Caramalization.
Or
Classify Carbohydrates.
13. Write short notes on Coagulation.
Or
How are proteins Metabolised?
14. What is Emulsification?
Or
What is Cholesterol?
15. What are water soluble vitamins?
Or
Write short notes on minerals.
Part C X 10 30)
Answer all questions.
16. Explain in detail about importance of a food label.
Or
What are carbohydrates? Explain their importance.
CP-8727
3
Wk 14
17. Classify proteins and explain their importance.
Or
Classify fats and explain about diseases caused due
to fats.
18. What is a food guide pyramid? Explain its
importance.
Or
Explain in detail about micro nutrients.
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