Exam Details
| Subject | Public 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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
Define/Explain the following:
Green revolution
Ariboflavinosis
Fertility rate
BMI
Consumption Unit
Genetically modified foods
Give one term/word for the following:
Dirty white, foamy and raised spots formed on the surface of conjunctiva of eye in Vitamin A deficiency.
Spoon shaped nails formed in severe iron deficiency.
Two vitamins whose deficiency can lead to megaloblastic anemia.
Spongy bleeding gums result from the deficiency of which vitamin.
Nutritional disease occuring in children due to lack of Vitamin D is called.
Number of deaths of women from pregnancy related causes per 100,000 live births.
Thinness or a low weight for height is called.
(viii) All pregnant women are given 2 doses of TT as immunization against this disease.
List at least four important programs for control of malnutrition in India. List the objectives and the beneficiaries of any two of the programs.
Discuss the benefits of 'Food based strategies' in combating public nutrition problems.
Describe the clinical manifestations of Beriberi.
Critically review any two food security 5+5 and the National Anemia Control Programs and suggest actions needed for improving the programs.
What are the different employment generation programs launched by the Indian government? Briefly describe the components of these programs.
What are the objectives and components of nutritional monitoring?
Discuss briefly the reasons why children develop PEM.
What are the stages of the demographic cycle through which a nation passes
Discuss the approaches which have been used to reduce iodine deficiency disorders in the country.
What do you understand by 'need assessment' in a community? What are the different types of needs of a community
Enumerate the guidelines you would follow to design effective nutrition education messages for your target audience.
Describe the Diet history method of diet survey. What are its uses and limitations?
What do you understand by dietary diversification? Explain giving examples of small changes that can be made in the diet to improve its micronutrient content.
Discuss the factors affecting food behaviour.
Comment on the role of a Public Nutritionist in the health care delivery system.
Discuss why nutrition education is an important activity.
Comment on MUAC as a useful measure of nutritional status
What causes Fluorosis? What can be done to prevent this disease
8. Write short notes on any four of the following:
Levels of Health care
Prevention of Vitamin A deficiency
Ecological factors for assessment of nutritional status
NFHS
Economics of malnutrition
Green revolution
Ariboflavinosis
Fertility rate
BMI
Consumption Unit
Genetically modified foods
Give one term/word for the following:
Dirty white, foamy and raised spots formed on the surface of conjunctiva of eye in Vitamin A deficiency.
Spoon shaped nails formed in severe iron deficiency.
Two vitamins whose deficiency can lead to megaloblastic anemia.
Spongy bleeding gums result from the deficiency of which vitamin.
Nutritional disease occuring in children due to lack of Vitamin D is called.
Number of deaths of women from pregnancy related causes per 100,000 live births.
Thinness or a low weight for height is called.
(viii) All pregnant women are given 2 doses of TT as immunization against this disease.
List at least four important programs for control of malnutrition in India. List the objectives and the beneficiaries of any two of the programs.
Discuss the benefits of 'Food based strategies' in combating public nutrition problems.
Describe the clinical manifestations of Beriberi.
Critically review any two food security 5+5 and the National Anemia Control Programs and suggest actions needed for improving the programs.
What are the different employment generation programs launched by the Indian government? Briefly describe the components of these programs.
What are the objectives and components of nutritional monitoring?
Discuss briefly the reasons why children develop PEM.
What are the stages of the demographic cycle through which a nation passes
Discuss the approaches which have been used to reduce iodine deficiency disorders in the country.
What do you understand by 'need assessment' in a community? What are the different types of needs of a community
Enumerate the guidelines you would follow to design effective nutrition education messages for your target audience.
Describe the Diet history method of diet survey. What are its uses and limitations?
What do you understand by dietary diversification? Explain giving examples of small changes that can be made in the diet to improve its micronutrient content.
Discuss the factors affecting food behaviour.
Comment on the role of a Public Nutritionist in the health care delivery system.
Discuss why nutrition education is an important activity.
Comment on MUAC as a useful measure of nutritional status
What causes Fluorosis? What can be done to prevent this disease
8. Write short notes on any four of the following:
Levels of Health care
Prevention of Vitamin A deficiency
Ecological factors for assessment of nutritional status
NFHS
Economics of malnutrition
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
- 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