B.Sc. DEGREE EXAMINATION, APRIL 2017
Second Semester
Catering Science and Hotel Management
PRINCIPLES OF NUTRITION
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 X 2 20)
Answer all questions.
1. Give the definition of Health.
2. Explain the term Malnutrition.
3. Differentiate monosaccharide and disaccharide.
4. What happens to glucose after it is absorbed by blood
from the small intestine?
5. Specify the effects of excess of fat.
6. List the eight essential B-complex vitamins.
7. State two functions of calcium.
8. Specify the modes of daily loss of body water.
9. Define BMR.
10. List the effects of sprouting of grains and pulses.
Sub. Code
6HM2A1
RW-166
2
WSS
Part B X 5 25)
Answer all questions, choosing either or
11. Explain briefly the functions of food.
Or
Differentiate Macronutrients and Micronutrients.
12. List the functions of carbohydrates.
Or
Give the sources of carbohydrate and protein in
food.
13. Distinguish saturated fats and unsaturated fatty
acids.
Or
List the sources and functions of Vitamin C.
14. Explain the functions, sources and deficiency of
Iodine.
Or
Explain the functions, sources and deficiency of
Iron.
15. Enumerate any five factors that affect BMR.
Or
Enumerate the special nutritional requirements
during pregnancy.
RW-166
3
WSS
Part C X 10 30)
Answer any three questions.
16. Explain the process of digestion and absorption of food.
17. Classify protein based on structure and quality and
explain with examples.
18. Summarize the functions and deficiency of:
Vitamin A
Vitamin D.
19. Discuss the functions of water and the effects of
deficiency of water.
20. Discuss the factors to be considered in planning balanced
meals.
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