EXAM DATE: 04.05.2016
CODE: H&N/MAY/16/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2015-2016
COURSE Diploma in Food Production
SUBJECT Hygiene Nutrition
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Define calorie. What are the various factors that affect the calorie requirement of an individual?

Q.2. Explain with a neat diagram the operating procedure of dishwashing machine.

Q.3. Classify carbohydrates and discuss its functions and food sources.

Q.4. Outline the various methods of solid waste disposal.

Q.5. Answer briefly:
Dietary fibre
Complete protein
Essential fatty acid
Aims of first aid
Importance of pest control

Q.6. Write short notes (any five):
Balanced diet
Municipal health laws
Burns and its first aid
Dietary guidelines for sports person
Functions of Vit. A
Food contamination

EXAM DATE: 04.05.2016
CODE: H&N/MAY/16/NC Page 2 of 2
Q.7. Differentiate between:
Beri Beri and Angular stomatitis
Rickets and osteomalacia
Dry food store and freezer store
Food poisoning and food infection
Rodents and cockroaches

Q.8. Match the following:
Monosaccharide Vit. B2 deficiency
Pellagra Hydrogenation
Fat Carbohydrate
Kwashiorkor Protein deficiency
Glossitis Niacin deficiency

Q.9. Give full forms of the following:
FIFO EAA MUFA ILT's MSG

Q.10. Fill in the blanks:
Vit B12 is commonly known as
Short chain starch molecules are called
is a condition of decrease serum calcium level.
is an ecofriendly pest management system.
Storage form of carbohydrate in animals is
Calcium absorption is dependent on
The bond which unites the two amino acids is called
Liquid oils can be converted to solid fat by a process called
High blood sugar is also known as
Essential nutrient for infant growth
(10x1=10)