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Posted By: Rajasekaran Member Level: Gold Posted Date: 01 Mar 2008
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2008 Bharathidasan University Diploma Hotel Management Nutrition-II Question paper
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SDR
INDIAN INSTITUTE OF CARTERING
TECHNOLOGY & HOTEL MANAGEMENT,
THANJAVUR-5
FINAL EXAMINATION-JANUARY 2008
Course:DHMCT MAX.MARKS:75
Subject:Nutrition-II MIN.MARKS:30
DURATION:3hrs
PART-A 20X1=20
I.Answer the following:
1.Who is the father of Nutrition_______________
a)Lig Big b)Dumas c)Lavoiser d)Gopalan
2.Scuruy is the deficiency diseases of ___________
a)Iron b)Fat c)Vitamin-C d)Vitamin-D
3.Due to excess washing of the rice___________loss occur.
a)Thiamine b)Riboflavin c)Vitamin B12 d)Protein
4.Brown colour formation on bringal is due to________
a)Enzymatic Browning reaction b)Non-enzymatic browing reaction c)Crust d)Crumb
5.Pick out the Goitrogen agent.
a)Amaranth b)Potato c)Tomato d)Cabbage.
6.Which age group come under neonates?
a)0-6 months b)0-7 months c)0-8 months d)0-5 months
7.Who is called senior citizen of India?
a)40+ b)50+ c)60+ d)70+
8.Hydrogenate fat is ___________
a)Vanaspathi b)Butter c)Ghee d)Milk
9.Cabbage come under__________
a)Leafy vegetable b)Root& Tubers c)Other vegetable d)Pulses & legumes
10.Kwashiorkor is the manifestation of__________
a)PEM b)CHO deficiency c)Protein deficiency d)Caloric deficiency
11.Energy yielding foods are__________
a)CHO & Fat b)Protein c)Fibre d)Minerals.
12._________Vitamin is synthesis by sunlight.
a)Vitamin-B12 b)Vitamin-C c)Vitamin-D d)Vitamin-A
13.Pigen chest is the characteristic of_________deficiency.
a)Vitamin-A b)Vitamin-B c)Vitamin-C d)Vitamin-D
14.Mango is rich in_____________.
a)Protein b)Fat c)Carotenoids d)Calcium
15.Moon-Face of the child is the occurance of____________
a)Rickets b)Kwashiorkor c)Scurvy d)Anaemia
II.Say True or False:
16.Pica-means faulty food habits of eating clay.
17.Root vegetable skins protect it from nutritional losses.
18.Vitamin-A is a water soluble vitamin.
19.Osteomalcia is called oldage rickets.
20.Citric fruits are rich in Vitamin-A.
PART-B
Answer any Five of the following: 5X5=25
21.What are the factors affecting individual's food choices?
22.What is meant by Kwashiokor and explain it?
23.What are the causes of under nutrition?
24.What are the common food fads and cults commonly prevalent among the society?
25.Explain about Anaemia and its symptoms.
26.What is meant by Supplementary Food?Explain in detail.
PART-C
Answer any Two of the following: 2X15=30
27.Discuss elaborately about Over nutrition.
28.Explain about the principles of Meal Planning.
29.Write a brief notice on food and fallacies among the society.
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