B.Sc. DEGREE EXAMINATION, NOVEMBER 2017
Culinary Arts and Chef Management
NUTRITION AND DIETETICS
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. Define Nutrition.
2. What is Nutrients?
3. Expand I.C.M.R.
4. What is Proteins?
5. Expand B.M.R. and B.M.I.
6. What is Energy?
7. Expand R.D.A. and A.M.A.
8. What is Food Additives?
9. Expand Agmark.
10. What is Agmark?
Sub. Code
13
CP-8226
2
WSS
Part B 5 25)
Answer all questions.
11. What are symptoms of Good Nutrition?
Or
What are symptoms of poor nutrition?
12. Explain classification of food.
Or
Explain function of food.
13. List out seven food group plan.
Or
List out five food group plan.
14. List out the sources of carbohydrates.
Or
What are the dietary sources of Fats?
15. Draw the classification of proteins.
Or
Draw the classification of vitamins.
Part C 10 30)
Answer all questions.
16. Define menuplanning and explain the factors
affecting menuplanning.
Or
What are the factors affecting BMR? Explain.
CP-8226
3
WSS
17. Explain 11 food group plan.
Or
Explain different methods of cooking.
18. How will you plan a diet chart for your age?
Or
List out any ten equipments used in kitchen and
explain its uses.
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