Exam Details
| Subject | Nutrition And Food Science | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Define Food Science. Discuss the scope and importance of Food Science in today's growing food industry.
Classify carbohydrates on the basis of number of sugar units. Give examples.
Describe gelatinization and its usage in the process of cooking.
Classify lipids. Give examples.
What is Rancidity? How can it be prevented?
4. Explain the concept of Energy Balance. 20 Enumerate health hazards associated with it and diet modifications required for the same.
What is enzymatic browning? How can it be prevented?
Discuss importance of food processing.
Classify vitamins.
Explain in detail the functions of any two vitamins.
7. Explain the procedure of conducting sensory evaluation for a dish.
Classify colloids. Give examples.
Give dietary sources of following
Complete proteins
Iron
Calcium
Vit K
Dietary Fibre
9. Write short notes on any two:
Emulsions
Balanced diet
Factors affecting energy requirement
10.(a) What is Therapeutic Nutrition
Discuss factors to be considered while planning a diet for a hypertensive.
Plan a days sample diet for the same.
Classify carbohydrates on the basis of number of sugar units. Give examples.
Describe gelatinization and its usage in the process of cooking.
Classify lipids. Give examples.
What is Rancidity? How can it be prevented?
4. Explain the concept of Energy Balance. 20 Enumerate health hazards associated with it and diet modifications required for the same.
What is enzymatic browning? How can it be prevented?
Discuss importance of food processing.
Classify vitamins.
Explain in detail the functions of any two vitamins.
7. Explain the procedure of conducting sensory evaluation for a dish.
Classify colloids. Give examples.
Give dietary sources of following
Complete proteins
Iron
Calcium
Vit K
Dietary Fibre
9. Write short notes on any two:
Emulsions
Balanced diet
Factors affecting energy requirement
10.(a) What is Therapeutic Nutrition
Discuss factors to be considered while planning a diet for a hypertensive.
Plan a days sample diet for the same.
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
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management