Tamil Nadu Open University (TNOU) 2006 Certification Food and Nutrition (CFN) You and your food - Question Paper

You and your food

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CERTIFICATE PROGRAMME IN FOOD AND NUTRITION - JANUARY, 2006,

Term End Examination.

YOU AND YOUR FOOD

Time : 3 hours    Maximum marks : 100

Note : Question No.l is compulsory. Attempt any FOUR questions. All questions carry equal marks.

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1. (a) Fill in the blanks,    (10x1 = 10)

(i)    Islam religion forbids consumption of

(ii)    - is the most important

constituent of our body.

(iii)    -is the important for the

normal function of the reproductive system.

Wheat flour is called-.    '

(v)    The process of transferring heat from a source to a food through the medium of water is called

(vi)    Common South Indian preparation made from fermented mixture of rice and pulse are called-.

is another sweetening

agent. It is derived from flowers.

(viii) Our country is one of the largest producers of-.

(ix) -

source of Vitamin C.

(x) Our elders tell us good for our health.

(i) Jgjeroeurrib

(ii)

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(b) Explain in 2 or 3 sentences : (5x2 = 10)

(i)    Parasites.

(ii)    Ulcers.

(iii)    Adulteration.

(iv)    Haemoglobin.

(v)    Hygroscopic.

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2.    (a) Describe the micronutrients and their functions of our food.    (10)

(b) Discuss the effects of their deficiency and excess of the above food.    (10)

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3.    (a) Write about the various cooking methods while preparing our food.    (10)

(b) Discuss the effects of cooking methods on food.    (10)

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4.    (a) Write about the various methods of preserving perishable and semi perishable foods. (10)

(b) Write about the various methods of storing non-perishable foods.    (10)

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5.    (a) Discuss the nutritive value of cereals. (10)

(b) Write about the common cereals grains. (10)

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6.    (a) Describe the nutritive value of nuts and oil seeds.    (10)

(b) Write about the selection and uses of nuts and oil seeds.    (10)

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7.    (a) Write about the importance of vegetables and its nutritive value.    (10)

(b) Discuss the selection of some common vegetables from the market.    (10)

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8. Write short notes on any FOUR. (4x5 = 20)

(a)    Tea.

(b)    Food Spoilage.

(c)    Functions of Carbohydrates.

(d)    Uses of Milk.

(e)    Basic food groups.

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Attachment: tamil-nadu-open-university--tnou--2006-certification-food-and-nutrition--cfn--49137-1.pdf

Earning:   Approval pending.