HS/II/CC/07 Student's Copy
2 0 1 8
CBCS
2nd Semester
HOME SCIENCE
Introduction to Nutrition
Full Marks 75
Time 3 hours
PART A—OBJECTIVE
Marks 25
The figures in the margin indicate full marks for the questions
SECTION—A
Marks 10
Tick the correct answer in the brackets provided 1×10=10
1. Which of the following belongs to protective food group?
Butter
Milk
Jaggery
Apple
2. The major source of energy for our body is
carbohydrates
proteins
fats
minerals
HS/II/CC/07/322 1 Contd.
3. Addition of iodine in common salt is an example of
fermentation
fortification
germination
None of the above
4. This is the most ancient and primitive method of cooking
Broiling or grilling
Baking
Roasting
Boiling
5. Packaging of foods helps to
keep out microorganism
remove microorganism
hinder the growth of microorganism
kill the microorganism
6. The daily calcium requirement of an adult is
400 mg
500 mg
600 mg
1000 mg
7. Xerophthalmia is due to the deficiency of
vitamin A
vitamin B
vitamin C
vitamin D
8. This has been called the disease of the 4
Beri-beri
Scurvy
Pellagra
Jaundice
HS/II/CC/07/322 2 Contd.
9. Refrigerator temperature should be about
20 °F
30 °F
40 °F
50 °F
10. Which one is the best source of iron?
Liver
Milk
Egg
Fish
SECTION—B
Marks 15
Answer/Write on the following 3×5=15
1. Define malnutrition and optimal nutrition.
OR
List the basic food groups giving examples.
2. Fermentation
OR
Germination
3. Functions of carbohydrates
OR
Composition of proteins
4. Osteoporosis
OR
Energy requirement during pregnancy
5. Scurvy
OR
Beri-beri
HS/II/CC/07/322 3 Contd.
PART B—DESCRIPTIVE
Marks 50
The figures in the margin indicate full marks for the questions
1. Classify foods according to their functions giving examples. Discuss the
physiological and psychological functions of food.
OR
What are the factors determining the selection of food items? Give the
criteria for the wise selection of vegetables and fruits and canned
foods and frozen foods.
2. Discuss the various factors contributing to food spoilage. 10
OR
Discuss the household methods of food preservation. 10
3. What are essential amino acids? Give example. Write down the functions
and food sources of protein.
OR
How are proteins classified? Give example.
What are essential fatty acids? Give example. 5+5=10
4. What are energy yielding foods? Discuss any three factors determining
BMR. 4+6=10
OR
Give the food sources of calcium. What are its functions in our body?
5+5=10
5. Discuss the various functions of vitamin A in our body. 10
OR
Give the food sources of vitamin D. What are the health problems seen in
vitamin D deficiency? 4+6=10