Exam Details
| Subject | Nutrition for the Community | |
| Paper | ||
| Exam / Course | Certificate in Nutrition & Child Care | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
State True or False. Correct the false statement.
Bile is essential for the digestion of proteins.
Cereals contain relatively poor quality of proteins.
Thyrosine is the main pigment present in the blood.
The energy -giving function is the
major function of proteins.
Each gram of fat provides
approximately 4 kcals.
Name any two rich sources of
calcium.
Name the two essential fatty acids.
List any two dimensions of health
Name any two trace elements
Name any two food accessories.
Define the following:
Colostrum
Metabolism
Food intoxication
Synergism
Extracellular fluid
Briefly describe the role of fibre in our body.
Your meal consisted of chicken and eggs. What is the main nutrients provided by these foods? Explain how these foods are digested, absorbed and utilized in our body.
Briefly explain the functions of food in our body.
3. Explain the following briefly giving appropriate examples/justifications.
Balanced diets are individual specific.
Only a small proportion of the calcium in our diet is absorbed.
Iron influences the capacity to work.
RDI for thiamin, riboflavin and niacin are dependent on RDIs for energy.
4. What major dietary considerations you would keep in mind while planning meals for:
Elderly
Pregnant women in third trimester
Infant 8 months old
Discuss briefly the main causes of food Spoilage
What measures would you adopt to enhance nutritive value of your diet?
What points would you keep in mind while purchasing milk and milk products.
List the clinical features of Xerophthalmia.
Enumerate the preventive measures you would adopt to combat anaemia among women in our country.
Discuss the dietary management of cardio-vascular disease among adults.
As an anganwadi worker you are required to assess the nutritional status of children. What method would you use to identify children suffering from malnutrition
List the beneficiaries components and distribution strategy followed under mid day meal programme.
What is diarrhoea? How will you prevent and treat the patients suffering from diarrhoea?
8. Write short notes on any four of the following:
Fluorosis
Prevention of PEM
Methods of food purchase in a food service unit
Handy tips for feeding preschoolers
Factors which favour the development of obesity.
Bile is essential for the digestion of proteins.
Cereals contain relatively poor quality of proteins.
Thyrosine is the main pigment present in the blood.
The energy -giving function is the
major function of proteins.
Each gram of fat provides
approximately 4 kcals.
Name any two rich sources of
calcium.
Name the two essential fatty acids.
List any two dimensions of health
Name any two trace elements
Name any two food accessories.
Define the following:
Colostrum
Metabolism
Food intoxication
Synergism
Extracellular fluid
Briefly describe the role of fibre in our body.
Your meal consisted of chicken and eggs. What is the main nutrients provided by these foods? Explain how these foods are digested, absorbed and utilized in our body.
Briefly explain the functions of food in our body.
3. Explain the following briefly giving appropriate examples/justifications.
Balanced diets are individual specific.
Only a small proportion of the calcium in our diet is absorbed.
Iron influences the capacity to work.
RDI for thiamin, riboflavin and niacin are dependent on RDIs for energy.
4. What major dietary considerations you would keep in mind while planning meals for:
Elderly
Pregnant women in third trimester
Infant 8 months old
Discuss briefly the main causes of food Spoilage
What measures would you adopt to enhance nutritive value of your diet?
What points would you keep in mind while purchasing milk and milk products.
List the clinical features of Xerophthalmia.
Enumerate the preventive measures you would adopt to combat anaemia among women in our country.
Discuss the dietary management of cardio-vascular disease among adults.
As an anganwadi worker you are required to assess the nutritional status of children. What method would you use to identify children suffering from malnutrition
List the beneficiaries components and distribution strategy followed under mid day meal programme.
What is diarrhoea? How will you prevent and treat the patients suffering from diarrhoea?
8. Write short notes on any four of the following:
Fluorosis
Prevention of PEM
Methods of food purchase in a food service unit
Handy tips for feeding preschoolers
Factors which favour the development of obesity.
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 for the Community
- Organizing Child are Services