Exam Details
| Subject | Advance Nutrition | |
| Paper | ||
| Exam / Course | Master of Science in Dietetics and Food Service management | |
| Department | School of Continuing Education (SOCE) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IMFN-004 1 MASTER OF SCIENCE (DIEI'EIICS AND SERVICE MANAGEMENT) (M.Sc. DFSM) Term-End Examination
June, 2016
MFN-004 ADVANCE NUTRITION
Time Iwurs Maximum Marks 100
Note: Attempt five questions in all. Question No.1 is compulsory.
(iii) All questions carry equal marks.
1. Name the active forms of niacin which function as co-factors for various co-enzymes in our body.
List the deficiency symptoms of riboflavin deficiency.
Mention (in points form) the key functions of electrolytes.
Name the nutrient linked with the following disease conditions Wilson disease Keshan's disease
List the beneficial effects of prebiotics Differentiate between the following sets of terms Body Mass Index and Basal Metabolic Rate
(ii) Chemical Score and NDP cal
(iii) Glycemic Index and Glycemic Load
(iv) Dietary Fibre and Resistant Starch
Bad Cholesterol and Good Cholesterol
2. Enumerate the different components of energy requirement for an adult.
Give the different lifestyle classifications with their PAL value.
What are recommended dietary allowances How do they differ from dietary reference intakes
3. Briefly describe the physiological effects of fibre in our body, giving appropriate examples.
What are the recommendations put forth by ICMR for choosing oils/fats for cooking in the context of n and n fatty acid ratio, PUFA, MUFA and SFA ratio?
What measures will you advocate to improve the nutritive value of proteins from plant sources in the diet?
4. Explain the following briefly Consequences of disturbances in fluid balance. Bioavailability of vitamin A from foods. Role of vitamin D in mobilization of bone calcium and phosphorous. Biological role of vitamin K in the blood coagulation.
5. What are polyphenols Discuss their health benefits.
Discuss the role of selenium and zinc in human nutrition.
Elaborate on the factors which influence calcium absorption.
6. Briefly discuss the consequences of maternal malnutrition on foetal outcome and lactation performance.
Discuss the nutrient need and diet of adolescent girls for good health.
7. What are the different types of food included in the space food system? Explain briefly.
What advice would you give to a sports person regarding:
- A pre-event meal
- prevention of dehydration during event/exercise
List the immediate and long term adjustments in the body to altitude hypoxia.
8. Write short notes on any four of the following Resistant starch Factors affecting food choice Modifications in the diet of the elderly Nutrient needs of infants Nutrition at high altitude
June, 2016
MFN-004 ADVANCE NUTRITION
Time Iwurs Maximum Marks 100
Note: Attempt five questions in all. Question No.1 is compulsory.
(iii) All questions carry equal marks.
1. Name the active forms of niacin which function as co-factors for various co-enzymes in our body.
List the deficiency symptoms of riboflavin deficiency.
Mention (in points form) the key functions of electrolytes.
Name the nutrient linked with the following disease conditions Wilson disease Keshan's disease
List the beneficial effects of prebiotics Differentiate between the following sets of terms Body Mass Index and Basal Metabolic Rate
(ii) Chemical Score and NDP cal
(iii) Glycemic Index and Glycemic Load
(iv) Dietary Fibre and Resistant Starch
Bad Cholesterol and Good Cholesterol
2. Enumerate the different components of energy requirement for an adult.
Give the different lifestyle classifications with their PAL value.
What are recommended dietary allowances How do they differ from dietary reference intakes
3. Briefly describe the physiological effects of fibre in our body, giving appropriate examples.
What are the recommendations put forth by ICMR for choosing oils/fats for cooking in the context of n and n fatty acid ratio, PUFA, MUFA and SFA ratio?
What measures will you advocate to improve the nutritive value of proteins from plant sources in the diet?
4. Explain the following briefly Consequences of disturbances in fluid balance. Bioavailability of vitamin A from foods. Role of vitamin D in mobilization of bone calcium and phosphorous. Biological role of vitamin K in the blood coagulation.
5. What are polyphenols Discuss their health benefits.
Discuss the role of selenium and zinc in human nutrition.
Elaborate on the factors which influence calcium absorption.
6. Briefly discuss the consequences of maternal malnutrition on foetal outcome and lactation performance.
Discuss the nutrient need and diet of adolescent girls for good health.
7. What are the different types of food included in the space food system? Explain briefly.
What advice would you give to a sports person regarding:
- A pre-event meal
- prevention of dehydration during event/exercise
List the immediate and long term adjustments in the body to altitude hypoxia.
8. Write short notes on any four of the following Resistant starch Factors affecting food choice Modifications in the diet of the elderly Nutrient needs of infants Nutrition at high altitude
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)
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- School of Performing Arts and Visual Arts(SOPVA)
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- School of Translation Studies and Training (SOTST)
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Subjects
- Advance Nutrition
- Applied Physiology
- Clinical and Therapeutic Nutrition
- Entrepreneurship and Food Service Management
- Food Microbiology and Safety
- Nutritional biochemistry
- Principles of Food Science
- Public Nutrition
- Research Methods and Biostatistics
- Understanding Computer Applications