Exam Details
| Subject | nutrition & food service | |
| Paper | ||
| Exam / Course | b.h.m. | |
| Department | ||
| Organization | Acharya Nagarjuna University, Centre for Distance Education | |
| Position | ||
| Exam Date | May, 2018 | |
| City, State | andhra pradesh, |
Question Paper
Total No. of Questions 10] [Total No. of Pages 1
B.H.M. DEGREE EXAMINATION, MAY 2018
(Examination at the end of First Year)
First Year
Nutrition Food Service
Time 3 Hours Maximum Marks 70
Answer any Five questions.
All questions carry equal marks
Q1) Define food and health. Explain functions of food.
Q2) What is Protein? Explain its classification.
Q3) What is fat? Discuss its classification.
Q4) Discuss the importance of PUFA.
Q5) What are the various vitamins available? Explain the source of each Vitamin.
Q6) Describe importance of water.
Q7) Define 'Balanced diet'. Discuss its importance.
Q8) What are the physiological economical factors affecting meal planning?
Q9) What is carbohydrates? Discuss its sources and functions.
Q10) What are nutrients? Explain their functions.
B.H.M. DEGREE EXAMINATION, MAY 2018
(Examination at the end of First Year)
First Year
Nutrition Food Service
Time 3 Hours Maximum Marks 70
Answer any Five questions.
All questions carry equal marks
Q1) Define food and health. Explain functions of food.
Q2) What is Protein? Explain its classification.
Q3) What is fat? Discuss its classification.
Q4) Discuss the importance of PUFA.
Q5) What are the various vitamins available? Explain the source of each Vitamin.
Q6) Describe importance of water.
Q7) Define 'Balanced diet'. Discuss its importance.
Q8) What are the physiological economical factors affecting meal planning?
Q9) What is carbohydrates? Discuss its sources and functions.
Q10) What are nutrients? Explain their functions.
Other Question Papers
Subjects
- (i)-english paper – ii (part – i)
- accommodation operations
- accounting & finance for hotel management (part – ii)
- basic culinary preparation
- basic food & beverage service (part – ii)
- communication & soft skills
- english (paper – i)
- food & beverage management
- front office procedure
- hotel engineering & maintenance
- hotel law & hrm (part - ii)
- housekeeping management
- information technology for hotel management
- nutrition & food service
- quantity & advanced culinary preparation
- specialized food & beverage service