*Study of Foods
(60-mark Questions)
1. Write on the nutritive value of Egg, Milk, Sugar and Rice. [2000]
https://opschomescience.blogspot.com/2021/10/write-on-nutritive-value-of-egg-milk.html
(20-mark questions)
2. Explain the importance, composition and nutritive value of pulses and fleshly foods(Meat,fish,poultry and egg). [2018]
3. Draw the food guide pyramid and discuss the importance of different food groups towards contributing to a balanced diet. [2017]
4. Fruits and vegetables are protective foods .Explain its importance in health. How they should be handled to conserve those health factors?[2016]
5. Discuss the importance of fruits and vegetables in Human Diet. [2015]
6. Role of Dietary fiber in Human Health. [2015]
7. Explain the Importance, Composition & nutritive value of pulses, fleshy foods, milk and milk products.[2006]
8. Discuss the nutritional importance of fruits and vegetables and its health benefits. [2019]
30 marks
9. Elucidate the functions and health benefits of protective and regulatory foods.
*Study of Nutrients
(60-mark Questions)
8. Write the composition , Classification ,functions, Sources and Deficiency symptoms of protein. [2000]
9. Recently Vitamin D has been implicated in preventing non-communicable diseases.explain its importance in Health. [2016]
10. Explain the importance of Micronutrients . What are the function of iron and explain the consequence of deficiency of iron ? List the factors favoring and hindering absorption iron. plan a diet for a day suitable for anaemic adolescent girl. suggest strategies to overcome anemia among women with special reference to teen age, pregnancy and lactation. [2011]
(20-mark questions)
11. Explain the classification , sources, functions, requirement and deficiencies of proteins.[2018]
12. What is an Omega fatty acid? Give its source and vital role in health? [2016]
13. Functions ,sources and deficiency of calcium.[2015]
14. Importance ,classification and Sources of Protein.[2015]
15. Explain the Importance of Vitamin A. List the functions of Vitamin A. Suggest Suitable doses for overcoming deficiency symptoms. [2011]
16. Explain the classification , sources, functions, requirement and deficiencies of Carbohydrates. [2006]
17. Why egg milk proteins are considered superior to other foods? Explain the ways of improving the quality of vegetarian Diet? [2011]
18. Enumerate the role of water in maintenance of electrolyte balance? [2017]
19. Critically discuss the advantage of vegetarian diet. [2017]
20. Explain the role of different nutrients in the prevention of anemia. [2017]
21. Give the classification, functions, requirements and deficiency states of protein. Also, outline the importance of protein quality. [2019]
*Utilization of Food
(60-mark Questions)
21. Define Basal metabolism .What are the factors that influence BMR(Basal Metabolism Rate)? Explain [2000]
22. What is Basal Metabolism Rate? Explain the methods of measuring Basal Metabolism Rate. How do you arrive at Total Energy Requirement of Human Being with Examples?
Enumerate the factors affecting the Basal Metabolic Rate. [2011]
(20-mark questions)
23. Define BMR .Explain the methods of assess the BMR and factors affecting BMR.
24. Write a detailed account on Digestion ,absorption and metabolism of Carbohydrate and Fats.
25. Narrate the role of fat in the pathogenesis of cardio vascular diseases.
26. Describe the process of digestion and absorption of proteins?
(30-mark questions)
27. Narrate the methods to determine of total energy requirement and factors affecting energy requirement.[2016]
28. Detail on the different factors to be considered in the assessment of energy requirements of an adult man.
29. Explain the digestion and absorption of fats. Detail on the different disease conditions that necessiate the need for a low fat diet.
(40-mark questions)
28. Write a detail account on digestion , absorption and metabolism of proteins ,fats and carbohydrates.[2006]
*Therapeutic Nutrition
(60-mark Questions)
29. What is therapeutic diet? How is it different from normal diet? Discuss various factors to be considered in planning a therapeutic diet. Plan a suitable diet for a patient suffering from hypertension and atherosclerosis along with list of foods allowed and restricted. (2015)
30. What is therapeutic diet? How is it different from normal diet? Discuss various factors to be considered in planning a therapeutic diet; Explain the factors to be considered in planning therapeutic diets; Explain the factors to be considered in planning therapeutic diets.
(30-mark Questions)
31. Explain the factors to be considered in planning therapeutic diets and dietary management for nephritis and liver cirrhosis.
(20-mark Questions)
32. What are the causes of hypertension? Explain its complications, dietary counsel and give a day's diet.
33. Explain the factors to be considered in planning therapeutic diets and dietary management of peptic ulcer?
34. Explain the causes, symptoms, Principles of dietary management of Atherosclerosis.
35. Explain the factors to be considered in planning therapeutic diets and dietary management of peptic ulcer.
36. Explain the factors to be considered in planning therapeutic diets and dietary management of Hepatitis.
37. Explain the factors to be considered in planning therapeutic diets and dietary management for nephritis and liver cirrhosis.
38. Plan a suitable diet for a patient suffering from hypertension and atherosclerosis along with list of foods allowed and restricted.
39. What are the causes of hypertension? Explain its complications, dietary counsel and give a day's diet.
40. Explain the causes, symptoms, Principles of dietary management of Atherosclerosis.
41. Describe the principles of diet therapy, the factors to be considered in planning therapeutic diets, routine hospital diets and special feeding methods.
30 marks
42. Write the classification of Diabetes mellitus, its causes, symptoms, diagnosis and dietary management.
*Food Spoilage
(60-mark Questions)
41. What are the causes, consequences of food spoilage? Write the factors influencing food spoilage ?
42. Discuss the toxicants naturally occurring in foods.
42. Define food adulteration. Discuss food standards and food laws applicable in our country?
(40-mark Questions)
44. Discuss food poisoning and adulterants used in foods associated with health hazards and different methods used for detecting the adulterants.
45. Describe in detail the common adulterants used in foods with associated health hazards and discuss the role of various agencies in controlling the food quality in India.
46. Discuss the role of different national and international organisations in their efforts to assure food and nutrition security in the country?
47. Differentiate between food safety food quality.Discuss on the importance of total quality management in food safety assurance.
30 marks
48. How can food adulteration be prevented. Detail on the food safety and quality control standards at the National and International levels.
(20-mark Questions)
48. Codex Alimentarius (Write Shot notes)
49. BIS (Write Shot notes)
50. FPO.. (Write Shot notes)
51. Ag mark (Write Shot notes)
52. ISI (Write Shot notes)
53. Write on the causes of Food Poisoning and cross contamination and its associated health hazards and preventive measures.
*Malnutrition
(40-mark Questions)
53.Discuss in detail about the National Nutrition Policies & programs operational in india & explain the role of ICDS,NNMB & UNICEF in combating malnutrition.
(30-mark Questions)
54.Explain the causes and affect of malnutrition on the vulnerable section of the society of the society and the role of UNICEF,FTRI,ICDS AND NIN in combating malnutrition.
55. Detail on the role of nutrition in national development and write on different national and international nutrition programmes for combating malnutrition.
(20-mark Questions)
55.short notes 1. ICDS, 2.MID DAY MEAL PROGRAMMES
56.Write an account on causes & effect of malnutrition on the vulnerable sections of the society.
57.Who are vulnerable groups/sections? why they are called as vulnerable groups ?explain the measures that can be taken to combat malnutrition among vulnerable group.
57.what is the present nutrition situation in india ?how is it managed by Govt.?
58.write on the factors contributing to the prevalence of nutritional deficiency diseases among the vulnerable groups
59.How does the nutritional status of the mother affect the birth weight and health of the new born baby?
(12-mark Questions)
60. write on the objectives, functions and activities of the ICDS.
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