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, 2016 | |
| City, State | new delhi, |
Question Paper
List the six main nutrients provided by food and an important function and source for each nutrient.
Indicate the activity group to which the following people belong:
Bank executive
(ii)Postman
Construction worker
List any three critical periods of growth.
What is the oral dose of vitamin A given to treat vitamin A deficiency?
What measure has been adopted by the Government of India to prevent Iodine Deficiency Disorder?
List any four risk factors of pregnancy.
Define the following:
Colostrum
Low birth weight baby
Puberty
Balanced diet
2. Explain briefly the following giving examples
Changes in RDA with age and activity
Use of growth charts to measure growth in children
Guidelines for introducing complementary foods
Elaborate on the food groups included in the food guide, highlighting the recommended size of servings of food in each group.
What is malnutrition? How will you detect malnutrition?
Give the WHO classification of underweight, overweight and obesity in adults according to BMI.
What is Anaemia Enumerate the causes, consequences and preventive measures you would adopt to combat anaemia.
Explain the role of infection in causing malnutrition in pre-school children. What measures can you adopt to prevent infections?
Enlist the nutritional requirements/needs (energy, protein, iron and calcium) for a pregnant and a lactating woman. What foods would you advocate to meet these requirements?
Enlist the factors that influence adolescents' food habits. Outline the problems that might affect their nutritional status.
Define nutritional status. What methods can you use to measure the nutritional status of children? Explain briefly how measuring body size can help us to assess the nutritional status of children.
How will you meet the nutritional needs of people with varying food budgets Present the guideline for food selection for an adult at three levels of income medium and high.
List the misinformation/fallacies you have come across with regards to the following foods. What is their basis and its effect on health?
Cereals and Cereal products
Water
Oils and Fats
Enumerate the factors which affect our food habits and food acceptance.
8. Write short notes on any four of the following:
Special nutritional needs of elderly
Advice to mother about complementary foods
Digestion and absorption of carbohydrates,proteins and fats
Components of energy requirement
PEM classification and causes
Indicate the activity group to which the following people belong:
Bank executive
(ii)Postman
Construction worker
List any three critical periods of growth.
What is the oral dose of vitamin A given to treat vitamin A deficiency?
What measure has been adopted by the Government of India to prevent Iodine Deficiency Disorder?
List any four risk factors of pregnancy.
Define the following:
Colostrum
Low birth weight baby
Puberty
Balanced diet
2. Explain briefly the following giving examples
Changes in RDA with age and activity
Use of growth charts to measure growth in children
Guidelines for introducing complementary foods
Elaborate on the food groups included in the food guide, highlighting the recommended size of servings of food in each group.
What is malnutrition? How will you detect malnutrition?
Give the WHO classification of underweight, overweight and obesity in adults according to BMI.
What is Anaemia Enumerate the causes, consequences and preventive measures you would adopt to combat anaemia.
Explain the role of infection in causing malnutrition in pre-school children. What measures can you adopt to prevent infections?
Enlist the nutritional requirements/needs (energy, protein, iron and calcium) for a pregnant and a lactating woman. What foods would you advocate to meet these requirements?
Enlist the factors that influence adolescents' food habits. Outline the problems that might affect their nutritional status.
Define nutritional status. What methods can you use to measure the nutritional status of children? Explain briefly how measuring body size can help us to assess the nutritional status of children.
How will you meet the nutritional needs of people with varying food budgets Present the guideline for food selection for an adult at three levels of income medium and high.
List the misinformation/fallacies you have come across with regards to the following foods. What is their basis and its effect on health?
Cereals and Cereal products
Water
Oils and Fats
Enumerate the factors which affect our food habits and food acceptance.
8. Write short notes on any four of the following:
Special nutritional needs of elderly
Advice to mother about complementary foods
Digestion and absorption of carbohydrates,proteins and fats
Components of energy requirement
PEM classification and causes
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