Exam Details
| Subject | Nutrition And Food Science | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 3 IBHY-052I
BACHELOR IN HOTEL MANAGEMENT (BIHM) Term-End Examination
D December, 2016
C BHY-052 NUTRITION AND FOOD SCIENCE Time hours Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. Classify carbohydrates. Give examples.
List the functions of carbohydrates. 10 10=20
2. Classify proteins. Give examples. 10 10=20
Explain food sources and supplementary value in relation to proteins.
3. Define Micronutrients. Give examples and explain their importance.
4. Define BMR. Explain the factors affecting BMR. 10 10=20
Explain the health hazards of energy imbalance.
5. What are browning reactions? Elaborate.
How would you critically evaluate meals served at an institute? 10 10=20
6. What is sensory evaluation? Enumerate its importance.
7. Explain various factors affecting meal planning. 15 5=20
Plan a day's menu for an adolescent boy girl who actively participates in sports event, giving reasons for your choice.
8. Expand and explain the following abbreviations: 10 10=20 RDA
(ii) O/W
(iii) PUFA
(iv) EFA SDA Give dietary sources of following for each) Saturated fat
(ii) Vit C
(iii) Iron
(iv) Vit A Calcium
9. Write short notes on any two 10 10=20 Rancidity Objectives of food processing Importance of food
10. Explain three food group system and its importance in planning of diets. 10 10=20 Match the following:
A B Fluorine (A) 9 kcal
(ii) Thiamin (B) High temp treatment
(iii) Lipids (C) Vit A
(iv) Pasteurization (D) Fluorosis Tyndall Effect (E) Carbohydrate
Night Blindness (F) Egg
(vii) Pectin (G) Beri-Beri
(viii) Reference Protein 4 kcal
(ix) Dextrinization (I) Colloids Carbohydrate (J) Effect of dry heat
(K) Amino Acid
BACHELOR IN HOTEL MANAGEMENT (BIHM) Term-End Examination
D December, 2016
C BHY-052 NUTRITION AND FOOD SCIENCE Time hours Maximum Marks 100
Note: Attempt any five questions. All questions carry equal marks.
1. Classify carbohydrates. Give examples.
List the functions of carbohydrates. 10 10=20
2. Classify proteins. Give examples. 10 10=20
Explain food sources and supplementary value in relation to proteins.
3. Define Micronutrients. Give examples and explain their importance.
4. Define BMR. Explain the factors affecting BMR. 10 10=20
Explain the health hazards of energy imbalance.
5. What are browning reactions? Elaborate.
How would you critically evaluate meals served at an institute? 10 10=20
6. What is sensory evaluation? Enumerate its importance.
7. Explain various factors affecting meal planning. 15 5=20
Plan a day's menu for an adolescent boy girl who actively participates in sports event, giving reasons for your choice.
8. Expand and explain the following abbreviations: 10 10=20 RDA
(ii) O/W
(iii) PUFA
(iv) EFA SDA Give dietary sources of following for each) Saturated fat
(ii) Vit C
(iii) Iron
(iv) Vit A Calcium
9. Write short notes on any two 10 10=20 Rancidity Objectives of food processing Importance of food
10. Explain three food group system and its importance in planning of diets. 10 10=20 Match the following:
A B Fluorine (A) 9 kcal
(ii) Thiamin (B) High temp treatment
(iii) Lipids (C) Vit A
(iv) Pasteurization (D) Fluorosis Tyndall Effect (E) Carbohydrate
Night Blindness (F) Egg
(vii) Pectin (G) Beri-Beri
(viii) Reference Protein 4 kcal
(ix) Dextrinization (I) Colloids Carbohydrate (J) Effect of dry heat
(K) Amino Acid
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management