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, 2016
City, State new delhi,


Question Paper

Give the energy value for 1 g of protein, 1 g of carbohydrate and 1 g of fat.

List five good sources of carbohydrates that you consume daily.

List any two calcium-rich foods.

State whether the following statements are True or False. Correct the false statements.

Bones form about 65% of our body.

Foods containing iron help in the coagulation of blood.

(iii)Foods give us psychological satisfaction.

Vitamins help in building our body.

Fats protect our body from injuries.

Differentiate between the following sets of terms:

Macronutrient and Micronutrient

Retinol and Beta-carotene

Rickets and Osteomalacia

Sprouting and Fermentation

(v)Pasteurisation and Sterilization

Define food. Enlist the factors that determine our food acceptance.

Briefly describe the physiological functions of food.

Describe the deficiency symptoms of the following nutrients

Vitamin A

Riboflavin (Vitamin B2)

Vitamin C

Iodine

Proteins

Explain briefly giving examples:

Combination of foods in our diet increases their nutritional value.

Benefits of eating seasonal, locally available foods.

Briefly explain the effect of pre-cooking methods (peeling, cutting, etc.) on the quality of food. List the measures you would adopt to ensure quality in food.

List the method of cooking used for the following foods at home:

Tandoori chicken

Cake

Dal

(4)Poori

Rice

Comment on the effect of cooking methods on food.

List the measures you would adopt to maintain high standards of personal hygiene to ensure food safety.

Briefly describe the methods you will use at the home level to preserve foods.

What points would you keep in mind while selecting cooking oil to ensure good health

What are the properties of sugar that help us in using them in a number of ways?

Elaborate on the uses of eggs in the food industry.

What is the importance of fruits and vegetables in our daily diet Comment giving appropriate justifications.

List the types of convenience foods. Discuss briefly their advantages and disadvantages.

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

Contribution of beverages in our diet

Basic food groups

Causes of food spoilage

Prevention of spread of diseases

Nutritive value of pulses


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