Exam Details
| Subject | Nutrition of the Community | |
| Paper | ||
| Exam / Course | Diploma in Nutrition and Health Education | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 7 IDNHE-0011
q
DIPLOMA IN NUTRITION AND
<..TI
HEALTH EDUCATION
<.0 M
Term-End Examination
o December, 2016 DNHE-001: NUTRITION FOR THE COMMUNITY Time hours Maximum Marks 100
Note: Attempt five questions in all. Question No.1 is compulsory. All questions carry equal marks.
1. Explain/Define the following: 10
Growth monitoring
Supplementary feeding
Primary Health Centre
Co-enzymes
Glossitis
Fill in the blanks 5
Massive dose of Vitamin A provided under national prophylaxis programme for prevention of nutritional blindness is IU.
are chemical substances which help infighting infections in the body.
7 grams of oil and 8 grams of sugar will provide kilo calories energy.
The commonly used preservative in guava jelly is sugar and
Water makes up approximately percent of the total weight of any adult.
List five steps in preparing a budget. 5
2. Explain briefly the following;
Relationship between food, health and disease.
Utilisation of food in the body.
Chemical nature of proteins and fats.
Functions of Vitamin A in the body.
3. Give reasons for the following:
Rice, Pulse and green vegetables in 'khichri' is a nutritionally balanced meal.
Calcium and Vitamin D is essential for bone health.
RDIs for thiamine and niacin are dependent on RDIs for energy.
Ascorbic acid is termed the "fresh food vitamin".
Parboiling of rice reduces the losses of Vitamin B complex.
4. What does meal planning mean? Describe the aims and factors to be considered in meal planning.
How will you estimate energy requirements of an adult man? Discuss the affect of age on RDIs for adults.
5. Discuss the dietary management and prevention of following disorders:
PEM
Diarrhoea
Obesity
Hypertension
6. Describe the objectives, target group and method of distribution of the following nutrient deficiency control programmes:
National nutritional anaemia control programme.
National prophylaxis programme for the control of nutritional blindness.
Describe the methods used in assessment of nutritional status of preschool children. Discuss the relative significance of each method.
7. List the points to be kept in mind while purchasing the following foods
Milk and milk products
Fats and oils
Beverages
List the principles of food preservation. Discuss two measures you will take to enhance the nutritive value of foods.
8. Write short notes on any four of the following:
Role of grades, brands and label in food purchasing.
Mid-day meal programmes
Vitamin D deficiency
Interaction between infection and malnutrition
Risk factors in pregnancy
Infant feeding
q
DIPLOMA IN NUTRITION AND
<..TI
HEALTH EDUCATION
<.0 M
Term-End Examination
o December, 2016 DNHE-001: NUTRITION FOR THE COMMUNITY Time hours Maximum Marks 100
Note: Attempt five questions in all. Question No.1 is compulsory. All questions carry equal marks.
1. Explain/Define the following: 10
Growth monitoring
Supplementary feeding
Primary Health Centre
Co-enzymes
Glossitis
Fill in the blanks 5
Massive dose of Vitamin A provided under national prophylaxis programme for prevention of nutritional blindness is IU.
are chemical substances which help infighting infections in the body.
7 grams of oil and 8 grams of sugar will provide kilo calories energy.
The commonly used preservative in guava jelly is sugar and
Water makes up approximately percent of the total weight of any adult.
List five steps in preparing a budget. 5
2. Explain briefly the following;
Relationship between food, health and disease.
Utilisation of food in the body.
Chemical nature of proteins and fats.
Functions of Vitamin A in the body.
3. Give reasons for the following:
Rice, Pulse and green vegetables in 'khichri' is a nutritionally balanced meal.
Calcium and Vitamin D is essential for bone health.
RDIs for thiamine and niacin are dependent on RDIs for energy.
Ascorbic acid is termed the "fresh food vitamin".
Parboiling of rice reduces the losses of Vitamin B complex.
4. What does meal planning mean? Describe the aims and factors to be considered in meal planning.
How will you estimate energy requirements of an adult man? Discuss the affect of age on RDIs for adults.
5. Discuss the dietary management and prevention of following disorders:
PEM
Diarrhoea
Obesity
Hypertension
6. Describe the objectives, target group and method of distribution of the following nutrient deficiency control programmes:
National nutritional anaemia control programme.
National prophylaxis programme for the control of nutritional blindness.
Describe the methods used in assessment of nutritional status of preschool children. Discuss the relative significance of each method.
7. List the points to be kept in mind while purchasing the following foods
Milk and milk products
Fats and oils
Beverages
List the principles of food preservation. Discuss two measures you will take to enhance the nutritive value of foods.
8. Write short notes on any four of the following:
Role of grades, brands and label in food purchasing.
Mid-day meal programmes
Vitamin D deficiency
Interaction between infection and malnutrition
Risk factors in pregnancy
Infant feeding
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 and Health Education
- Nutrition of the Community
- Public Health and Hygiene