Indira Gandhi National Open University (IGNOU) 2005 Diploma Application Oriented Course ANC: Nutrition for Community - Question Paper

Bachelors Degree Program

Term-End exam
ANC: Nutrition for Community

Time: three hours
Maximum Marks: 100

Note: Attempt any 5 ques.. ques. no. one is compulsary. All ques. carry equal marks.

December 2005

1. (a) Descnbe the relalionship ranging from the subsequent sets of terms in 2-3 phrases each: (10)
(i) Protein quality - food combinations
(ii) RDI - requirements
(iii) Old age - physlological modifications
(iv) Siandardised receipe - food preparation
(v) Biochemical assessment - nutritional status

(b) Maich the iterns in Column A with the items in Column B (10)
Column A - Column B
(i) Lathyrism - Thiamtne deficiency
(ii) Goitre - Vitamin D deficiency
(iii) Anaemia - Ariboflavinosis
(iv) Night blindness - Niacind deficiency
(v) Beri beri - Protein-enery deficiency
(vi) Pellagra - Kesari dal
(vii) Kwashiorkor - Iron
(viii) Angular stomatitis - Vitamin A deficiency
(ix) Rickets - Iodine
(x) Scurvy - Vitamin C

2. (a) Differentiate ranging from available and non-available carbohydrates, giving improper examples and highlighting their role in our body. (8)

(b) explain the significance of saturated and unsaturated fatty acids in our diet. (6)

(c) "Water is essential for life!" Comment on the statement. (6)

3. (a) explain the use of the 3 food group classification in planning balanced diets. (10)

(b) What is meal planning ? What factors would you keep in mind while planning meals for your family? (10)

4. What specific considerations would you keep in mind while planning balanced meals for the following? (10+10)

(a) Renu, an adolescent girl
(b) Maya, a pregnant woman in the 2nd trimester of pregnancy

5. (a) Briefly explain the interaction ranging from infection and malnutrition, giving improper examples. (6)

(b) What dietary modilications would you recommend for an obese adult ? (7)

(c) Enumerate the dieiary considerations you would suggest to a mother whose child is suffering from diarrhoea. (7)

6. (a) explain tbe concept and relevance of supplementation, giving examples of different supplementary feeding programmes run by the Government in our counhy. (10)

(b) provide the objectives, target groups and distribution strategy for any 1 nutrient deficiency control Programme run by our Government. (10)

7. (a) current a simple outline of the typical operations in a food service establishment.

(b) What is menu planning? explain its relevance in a food service establishment. (8)

(c) As a store incharge, what points would you keep in mind while storing tood items ? Enumerate. (6)

8. Write short notes on any 4 of the subsequent : (5+5+5+5)

(i) Activity levels influence the RDls of adults
(ii) Inter-relationship ranging from nutrition and healih
(iii) Complementary foods for infants
(iv) Records to be maintained in a food service establishment
(v) Growth monitoring - a simple technique to assess nutritional status

Earning:   Approval pending.