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Posted By: S.Yamininagarajan Member Level: Diamond Posted Date: 01 Jun 2008
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2005 Indira Gandhi National Open University (IGNOU) Certification Food & Nutrition Economics of Food Question paper
Test Papers / Previous Question Papers of IGNOU CFN3 Economics of Food June 2005
CERTIFICATE PROGRAMME IN FOOD AND NUTRITION
Term-End Examination
June, 2005
CFN-2 : ECONOMICS OF FOOD
Time: 3 hours
Maximum Marks: 100
Note : Answer five questions in All. Question no. 1 is compulsory. All questions carry equal marks.
I. (a) Fill in the blanks: (6)
(i) Money spent on food items is called food _________.
(ii) Fishing in ponds is known as _________ fishing.
(iii) Eggs are produced in a ___________ farm.
(iv) Art and science of fishing is known as __________.
(v) __________ is addition of extra nutrients in food at the time of processing.
(vi) AGMARK is a government seal for ___________ agricultural products.
(b) Define or explain the following in 2-3 lines each: (14)
(i) Dairy cooperatives
(ii) Coarse grains
(iii) Bulk purchase
(iv) Supplementation
(v) Income elasticity
(vi) Certified seeds
(vii) Procurement price
2. (a) Plan a Income and expenditure statement of earnings from different sources and expenditure on different Items. (10)
(b) Give the advantages of budgeting. As the income increases or decreases, what is the change in the expenditure of food items? (4+6)
3. What do you understand by livestock ? What foods do they provide 7 What resources are needed for their production? (5+10+5)
4. (a) What do you understand by balancing the supply and demand of milk ? How is it achieved under cooperative dairying? (10+5)
(b) What efforts is the government undertaking to improve the cattle? (5)
5. (a) What is consumer education ? What are the advantages of this to the consumer? (8)
(b) What are the various agencies providing consumer protection ? Write briefly. (12)
6. (a) What do you understand by food spoilage? (4)
(b) Why should the government alone set food standards. (4)
(c) Mention some common adulterants used in essential food products (8)
(d) What are the health hazards of consuming adulterated foods? (4)
7. Write short notes on any four of the followIng: (20)
(a) Government Training Programmes (Poultry & Pisciculture)
(b) Food Subsidy
(c) Importance of a kitchen garden
(d) Factors effecting productivity of milk
(e) Integrated Child Development Services (ICDS)
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