Exam Details
| Subject | Food Chemistry And Nutrition | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages 2 IMFT-OOll
POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) N
Term-End Examination
o
December, 2016
o
MFf-001 FOOD CHEMISTRY AND NUTRITION
Time :3 hours Maximum Marks 70
Note: Attempt all questions. Attempt two sUb-parts from questions 1-6 and Four short notes from question 7. All questions carry equal marks.
1. Explain the process of digestion and absorption of Carbohydrates in human body.
Describe the Kjeldahl Method of protein estimation.
What is rancidity How does it affect the quality of fats?
2. Write a note on the anti -nutritional factors present in cereals and legumes.
Explain the process of conversion of muscle to meat.
List the classes of pigments present in fruits and vegetables. Describe any 1 class of detail.
3. Write a note on mutarotation and inversion of sugar.
List physical properties of milk and explain any two physical properties.
Classify vitamins. Write the sources and functions of vitamin A.
4. Describe the signs and symptoms of Protein Energy Malnutrition.
Define balanced diets. What are the basic principles to be considered while formulating balanced diets?
Discuss the functions, sources and deficiency of calcium.
5. Discuss the factors that affect the bio-availability of minerals.
Write a note on the essential fatty acid composition of meat and fish. What is the importance of EFA
Write a note on the quality of cereal and pulse proteins. How do they compare with animal proteins
6. Write a note on the effect of pesticide residues on health. What precautions can we take to reduce our exposure to pesticide residues
How is dietary fibre classified Discuss the importance of dietary fibre in human health.
Discuss the deficiency of iron. List the dietary sources of iron.
7. Write short notes on any four 2.5x4=10
Water activity
Non -starch polysaccharides
Food preservatives
Enzymatic browning
Causes of Vitamin D deficiency
POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) N
Term-End Examination
o
December, 2016
o
MFf-001 FOOD CHEMISTRY AND NUTRITION
Time :3 hours Maximum Marks 70
Note: Attempt all questions. Attempt two sUb-parts from questions 1-6 and Four short notes from question 7. All questions carry equal marks.
1. Explain the process of digestion and absorption of Carbohydrates in human body.
Describe the Kjeldahl Method of protein estimation.
What is rancidity How does it affect the quality of fats?
2. Write a note on the anti -nutritional factors present in cereals and legumes.
Explain the process of conversion of muscle to meat.
List the classes of pigments present in fruits and vegetables. Describe any 1 class of detail.
3. Write a note on mutarotation and inversion of sugar.
List physical properties of milk and explain any two physical properties.
Classify vitamins. Write the sources and functions of vitamin A.
4. Describe the signs and symptoms of Protein Energy Malnutrition.
Define balanced diets. What are the basic principles to be considered while formulating balanced diets?
Discuss the functions, sources and deficiency of calcium.
5. Discuss the factors that affect the bio-availability of minerals.
Write a note on the essential fatty acid composition of meat and fish. What is the importance of EFA
Write a note on the quality of cereal and pulse proteins. How do they compare with animal proteins
6. Write a note on the effect of pesticide residues on health. What precautions can we take to reduce our exposure to pesticide residues
How is dietary fibre classified Discuss the importance of dietary fibre in human health.
Discuss the deficiency of iron. List the dietary sources of iron.
7. Write short notes on any four 2.5x4=10
Water activity
Non -starch polysaccharides
Food preservatives
Enzymatic browning
Causes of Vitamin D deficiency
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
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds