Exam Details
| Subject | nutritional biochemistry | |
| Paper | ||
| Exam / Course | m.sc. (food & nutritional science) | |
| Department | ||
| Organization | acharya nagarjuna university-distance education | |
| Position | ||
| Exam Date | May, 2017 | |
| City, State | new delhi, new delhi |
Question Paper
Total No. of Questions 05] [Total No. of Pages 02
M.Sc. DEGREE EXAMINATION, MAY 2017
First Year
FOODS NUTRITIONAL SCIENCE
Nutritional Biochemistry
Time 3 Hours Maximum Marks 70
Answer all questions choosing one from each Unit x 14 70)
Each question carries 14 marks
Unit I
Q1) Explain HMP pathway in detail.
OR
write about protein bio synthesis what is the metabolic interrelationship between
lipids and proteins.
Unit II
Q2) Discuss the utilization of nutrients and its metabolism.
OR
Discuss the role of minerals in metabolism.
Unit III
Q3) Explain the metabolism of vitamins.
OR
Discuss the role of vitamins in metabolism.
Unit IV
Q4) What are enzymes? Explain the factors influencing enzyme activity?
OR
Discuss the Antigen Antibody reactions and nutrition.
Unit V
Q5) Describe human immune system in detail.
OR
Discuss Biochemical oxidation reduction processes in human body giving
examples.
M.Sc. DEGREE EXAMINATION, MAY 2017
First Year
FOODS NUTRITIONAL SCIENCE
Nutritional Biochemistry
Time 3 Hours Maximum Marks 70
Answer all questions choosing one from each Unit x 14 70)
Each question carries 14 marks
Unit I
Q1) Explain HMP pathway in detail.
OR
write about protein bio synthesis what is the metabolic interrelationship between
lipids and proteins.
Unit II
Q2) Discuss the utilization of nutrients and its metabolism.
OR
Discuss the role of minerals in metabolism.
Unit III
Q3) Explain the metabolism of vitamins.
OR
Discuss the role of vitamins in metabolism.
Unit IV
Q4) What are enzymes? Explain the factors influencing enzyme activity?
OR
Discuss the Antigen Antibody reactions and nutrition.
Unit V
Q5) Describe human immune system in detail.
OR
Discuss Biochemical oxidation reduction processes in human body giving
examples.
Subjects
- clinical nutrition and dietetics
- diet therapy and counselling
- experimental foods
- food chemistry & chemical analysis of foods
- food microbiology and toxicology
- food safety and quality assurance
- functional foods
- fundamentals of food and nutrition
- institutional foods service management
- nutrition through life cycle
- nutritional assessment techniques
- nutritional biochemistry