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
Match the items in column A with the items in column B
ColumnA ColumnB
Vitamin A deficiency PUFA
Coronary heart disease Cataract
Vegetable oils Essential amino acids
Oral rehydration solution (d) Knock knees
Rickets (e) Atherosclerosis
(f) Night-blindness
(g) Diarrhoea
Fill in the blanks
A sedentary non-pregnant non-lactating woman would require k calories.
Iodine is required for the formation of ____hormone.
Diabetes mellitus is a metabolic disease characterised by the elevation of blood levels.
Target beneficiaries of ICDS programme are children under years of age and pregnant and lactating women.
Lathyrism is caused by a present in kesari dal.
Explain the following terms in 2-3 sentences each
Concept of health
Energy imbalance
Mutual Supplementation
Balanced diet
Pasteurisation of milk
2. Explain the following briefly:
RDIs for thiamin and riboflavin are dependent on RDIs for energy
Role of Vitamin B12 and folic acid in blood formation
Classification of foods based on their functions
Role of non-available carbohydrates in our body
Give the food sources and the functions of the following nutrients in our body
Proteins
Vitamin C
Thiamin
Iron
Which nutrients are ofparticu1ar importance for the following groups Give suitable justifications
Lactating women in the first six months of lactation
Preschool child
Elderly
"Breast milk is best for the infant." Justify the statement giving appropriate examples.
Describe the major considerations that influence meal planning for adolescent girls.
Enumerate the factors in case of pregnant women which may influence the birth weight of infants.
Describe the effect of temperature on microbial spoilage of foods.
What are the different ways in which the food can get contaminated Explain briefly giving appropriate examples.
What cooking measures would you adopt at home to prevent nutrient loss in fruits and vegetables
Describe anyone method of dietary survey you would adopt to assess the food, nutrient intake of adults in a community.
Describe the major features of the following nutrition programmes:
Iodine Prophylaxis Programme
Mid-day Meal Programme
List the clinical features of riboflavin deficiency in children.
Explain the significance of the following in the context of food service management:
Cycle menu
Standardized recipe
Give appropriate examples.
As a manager of a college hostel you are required to purchase fruits, vegetables and other food items for the kitchen. What methods of purchase would you adopt Explain giving appropriate examples.
8. Write short notes on any four of the following:
Nutrition Education
Records maintained in food service units
Selection of fruits and vegetables
Three food groups
Dietary management of diabetes
ColumnA ColumnB
Vitamin A deficiency PUFA
Coronary heart disease Cataract
Vegetable oils Essential amino acids
Oral rehydration solution (d) Knock knees
Rickets (e) Atherosclerosis
(f) Night-blindness
(g) Diarrhoea
Fill in the blanks
A sedentary non-pregnant non-lactating woman would require k calories.
Iodine is required for the formation of ____hormone.
Diabetes mellitus is a metabolic disease characterised by the elevation of blood levels.
Target beneficiaries of ICDS programme are children under years of age and pregnant and lactating women.
Lathyrism is caused by a present in kesari dal.
Explain the following terms in 2-3 sentences each
Concept of health
Energy imbalance
Mutual Supplementation
Balanced diet
Pasteurisation of milk
2. Explain the following briefly:
RDIs for thiamin and riboflavin are dependent on RDIs for energy
Role of Vitamin B12 and folic acid in blood formation
Classification of foods based on their functions
Role of non-available carbohydrates in our body
Give the food sources and the functions of the following nutrients in our body
Proteins
Vitamin C
Thiamin
Iron
Which nutrients are ofparticu1ar importance for the following groups Give suitable justifications
Lactating women in the first six months of lactation
Preschool child
Elderly
"Breast milk is best for the infant." Justify the statement giving appropriate examples.
Describe the major considerations that influence meal planning for adolescent girls.
Enumerate the factors in case of pregnant women which may influence the birth weight of infants.
Describe the effect of temperature on microbial spoilage of foods.
What are the different ways in which the food can get contaminated Explain briefly giving appropriate examples.
What cooking measures would you adopt at home to prevent nutrient loss in fruits and vegetables
Describe anyone method of dietary survey you would adopt to assess the food, nutrient intake of adults in a community.
Describe the major features of the following nutrition programmes:
Iodine Prophylaxis Programme
Mid-day Meal Programme
List the clinical features of riboflavin deficiency in children.
Explain the significance of the following in the context of food service management:
Cycle menu
Standardized recipe
Give appropriate examples.
As a manager of a college hostel you are required to purchase fruits, vegetables and other food items for the kitchen. What methods of purchase would you adopt Explain giving appropriate examples.
8. Write short notes on any four of the following:
Nutrition Education
Records maintained in food service units
Selection of fruits and vegetables
Three food groups
Dietary management of diabetes
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