Total No. of Questions—7] [Total No. of Printed Pages—3
Seat
No. [5320]-16
B.Sc. (Hospitality Studies) (First Year) EXAMINATION, 2018
HS 106 PRINCIPLES OF NUTRITION
(2016 PATTERN)
Time Three Hours Maximum Marks 80
N.B. Question No. 1 is compulsory.
(ii Attempt any five questions from Q. No. 2 to Q. No. 7.
1. Define the following terms
Junk food
Health
Overnutrition
Cholesterol
Fat
Non-essential amino acid
Hydrogenation of oil
Hollow calories
Oedema
Balanced diet
Give the food sources of the following foodstuffs (any five)

Fibre
Incomplete protein
[5320]-16 2
Antioxidants
Vitamin E
Niacin
Iodine
2. Give reasons for the following (any six)
Khichdi is better source of food than plain dal and rice.
(ii Salt should be fortified with iodine.
(iii A person should always have balanced diet.
Fats should not be consumed in excess.
We should drink fresh lime juice in summer.
An obese person should have daily intake of salads.
(vii We should not add soda while cooking food.
3. A diet provides 2500 kcal of energy. Out of that 350 gms
is carbohydrates. Protein content is 50 gms. Fibre is 20 gms.
Calculate the fat content of the diet.
Write the deficiency disease for the following
Iron
Vitamin K
Vitamin A
Calcium
Vitamin B1
Ascorbic acid
[5320]-16 3 P.T.O.
4. Plan a balanced lunch diet for a college going girl who is
18 yrs. old who is a non-vegetarian.
Write a short note on water balance.
5. Give any six ways to preserve the nutrients while cooking
food.
List five basic food groups with examples. Give guidelines for
using these food groups.
6. Write short notes on (any two)
Functions of fats
Excess of carbohydrates
Importance of dictary fibre in diet.
Differentiate between (any two)
Complete protein and incomplete proteins
Essential amino acid and non-essential amino acid
Saturated fat and unsaturated fat
7. State any one food to be avoided and one food to be recommended
for the following disorders
Dysentery
Fever and infection
Heart related diseases
Diabetes
Peptic ulcers
Constipation