Periyar University 2005 Hotel Management and Catering science, Nutrition and Food Science - Question Paper

No:1240
DIQ

(For the candidates admitted from 2004 onwards)

B.Sc. DEGREE EXAMINATIOIN April/May 2005
Second Semester
Hotel Management and Catering Science
Nutrition and Food Science
Time: 3 hours Maximum :100marks
PART A- (10X2=20 marks)
ans all ques.
1. Define Nutrition
2. What is Diabetes Mellitus?
3. What is Goitre?
4. What is Ricketia?
5. What is Kwashiorkor?
6. What is water balance?
7. What is food poisoning?
8. Define food microbiology
9. What is food preservation?
10. Define hygiene.
PART—B (5X7=35 marks)
11 a Explain basic 5 food groups with example.
b Write the functions of food to man
12. a Classify vitamins with examples. Write the functions of Vitamins ‘A’ and ‘D’
b. Write about calcium under subsequent headings.
i) Sources ii) Daily requirements iii) Function
13. a. Write the importance of water balance what about the deficiency of oral
dehydration.
b. What is balanced diet? discuss importance of balanced diet.
14. a. Write the beneficial effects of bacteria.
b. Write economic importance of yeast.
15. a. Write detail note on food preservation by low and high temperature.
b. Write role on flavouring agents in cookery
Part – C (3x15=45)
16. Write detail note on fat under subsequent headlines:
a) Composition b) Classification c) Sources d) Functions e) Digestion and absorption
f) Excess and deficiency.
17. Write about vitamin C, Vitamin E and Viatmin B under subsequent heading
a) Sources b) Functions c) Deficiency
18. What are the factors that affect while planning a menu? plan a day menu for an adolescent boy.
19. Write note on the following: a) Morphology of bacteria with example
b) Food poisoning by bacteria with example c) Food standards in India.
20. Write detail note on personal hygiene, kitchen hygiene and food hygiene.

Earning:   Approval pending.