HS/IV/CC/23 Student's Copy
2 0 1 8
CBCS
4th Semester
HOME SCIENCE
Nutrition for the Family
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. Energy requirement of a woman sedentary worker is
1900 cal
1875 cal
1975 cal
2225 cal
2. A non-essential amino acid for adult, but is necessary for growth and
maintenance of an infant is
cystine
histidine
valine
alanine
3. The symptom of PEM is
anaemia
oedema
kwashiorkor
diarrhoea
/353 1 Contd.
4. Iron requirement for an adolescent girl (16-17 years) is
30 mg
26 mg
38 mg
35 mg
5. Which of the following electrolytes is essential in functioning of normal
muscle contraction, maintenance of normal osmotic pressure and cell
premeability?
Sodium
Potassium
Chloride
Calcium
6. Additional protein requirement during pregnancy is
35 gm
27·2 gm
25 gm
30 gm
7. A hormone that stimulates milk production is
prolactin
oxytocin
somatostatin
corticotrophin
8. WHO recommends the clinical signs of xerophthalmia which include
infections and diarrhoea
ascariasis
nutritional blindness
conjunctival xerosis
HS/IV/CC/23/353 2 Contd.
9. The common nutrition-related problems for elderly include
depression
arthritis
osteoporosis
Parkinson's disease
10. is a method of preservation of foods by preventing the growth of
microorganisms through the application of high temperatures.
Sterilization
Pasteurization
Irradiation
Dehydration
SECTION—B
Marks 15
Answer/Write short notes on the following 3×5=15
1. What is Balanced diet? Write two factors to be considered in planning a
balanced diet.
OR
Pregnancy-induced hypertension
2. Calcium and iron requirement during lactation
OR
Need for weaning
3. Protein energy malnutrition
OR
Importance of breakfast for school children
4. Premenstrual syndrome
OR
Neurological dysfunction during old age
5. Functions of water
OR
Commercial methods of food preservation
HS/IV/CC/23/353 3 Contd.
PART B—DESCRIPTIVE
Marks 50
The figures in the margin indicate full marks for the questions
UNIT—I
1. Define reference man and woman. What are the principles of planning
a diet? 2+8=10
OR
Explain the nutritional requirements for energy, protein, calcium, iron and
folic acid for a pregnant woman. 10
UNIT—II
2. Explain the factors affecting the quantity and quality of milk. What dietary
advice would you give to a lactating mother? 5+5=10
OR
Discuss the advantages of breast-feeding. Define weaning. List the types of
supplementary foods.
UNIT—III
3. What are the factors affecting the nutritional status of pre-school children?
Describe the factors to be considered in planning a diet for a pre-schooler.
3+7=10
OR
Write a note on packed lunch. What are the points to be considered in
planning a packed lunch? Suggest some recipe for packed lunches.

UNIT—IV
4. Explain the nutritional problems during adolescence. 10
OR
Discuss the modification of diet for an elderly person. Bring out the
nutritional importance for an athlete. 5+5=10
UNIT—V
5. What are the compositions of body fluids? Explain the role of sodium
and potassium as an electrolyte. 3+7=10
OR
Briefly describe the role of microorganisms in food spoilage. Write down the
importance of food preservation. 5+5=10