Indira Gandhi National Open University (IGNOU) 2005 Certification Food and Nutrition (CFN) YOU AND YOUR FOOD - Question Paper

CERTIFICATE PROGRAMME IN FOOD AND NUTRITION

Term-End exam

December, 2005

CFN-1 : YOU AND YOUR FOOD

Time: three hours

Maximum Marks: 100

Note : ans 5 ques. in All. ques. no. one is compulsory. All ques. carry equal marks.

1. (a) Fill in the blanks: (10)

(i) The process of sprouting of seeds is called ____________.

(ii) _________ refers to preserving in sealed metal containers.

(iii) Food used in maximum volume as the main item in the diet is called ____________.

(iii) Animals or plants residing in or on a different and drawing its nutrients directly from it are referred to as ____________.

(iv) __________ is the process which invloves exposure to gamma rays or ultraviolet rays.

(vi) The process of soaking rice in hot water and steaming so that nutrients are retained and not lost in milling is called ___________.

(vii) When material of inferior quality or of an undesirable nature is mixed with food it is called __________

(vii) _________ is th process of formation of crystals on cooling of a hot super-saturated solution.

(ix) A state of hypersensitivity to certain foods and other things is __________.

(x) _________ is a condition in which watery stools are frequently passed.

(b) Match the Items In Column A with the Items in Column B: (10)

Column A Column B

(i) PEM (1) Scurvy

(ii) Carbohydrate-rich (2) Whole grain cereals, foods peanuts, coconuts

(iii) Protein-rich foods (3) Goitre

(iv) Vitamin D (4) Osteomalacla

(v) Vitamin-A form (5) Caused by deficiency of energy and protein

(vi) Vitamin E-rich sources (6) Green-leafy vegetables, organ meat

(vii) Vitamin C (7) Sugar
(viii) Iron-rich sources (8) Mills, meat, pulses


(ix) Calcium deficiency (9) 7-dehydrocholesterol

(x) Iodine deficiency (10) Retinol
(11) Pellagra

(12) Beri-Beri

2. (a) Discuss, giving examples. the association ranging from 'nutrition' and 'nutritional status'. (10)

(b) What do you understand by the term 'Food' ? provide the functions of food in our body. (10)

3. (a) Differentiate ranging from macronutrients and micronutrients, giving examples. (5)

(b) provide the sources and functions of any 1 macronutrient and 1 micronutrient needed by our body. (10)

(c) Why is water considered important for our body? (5)

4. (a) Briefly explain the factors which you will keep in mind while choosing foods for the family. (10)

(b) What measures would you adopt to prevent nutrient loss from foods while pre-cooking and cooking? (10)

5. (a) Why do we need to cook food? (5)

(b) How are the cooking methods classified? discuss any 1 method briefly, giving examples. (10)

(c) List the various method of preparing food for cooking. (5)

6. (a) "Milk is a complete food" - Comment on the statement, giving improper examples. (8)

(b) List the points you would keep in mind while selecting milk and milk products. (6)

(c) List the processes that can be adopted to improve the nutritional value of cereals. define every in 2 to 3 phrases. (6)

7. (a) elaborate the 3 main causes of food spoilage? what are on the role of any 1 of these causes of food spoilage. (10)

(b) elaborate convenience foods ? Justify the Inclusion of convenience foods in the diet. (10)

8. Write short notes on any 4 of the following: (20)

(i) Points to be kept in mind while selecting spices and condiments

(ii) Nutritional value of fruits

(iii) Precautions to observe for high standard of food hygiene

(iv) Socio-cultural beliefs/practices and their influence on food consumption

(v) B-complex vitamins - their role in our body

Earning:   Approval pending.