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CFN1 You and Your Food December 2005
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CERTIFICATE PROGRAMME IN FOOD AND NUTRITION
CFN-1 : YOU AND YOUR FOOD
Time: 3 hours
Maximum Marks: 100
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 quantity as the main item in the diet is called ____________.
(iii) Animals or plants living in or on another 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 between 'nutrition' and 'nutritional status'. (10)
(b) What do you understand by the term 'Food' ? Give the functions of food in our body. (10)
3. (a) Differentiate between macronutrients and micronutrients, giving examples. (5)
(b) Give the sources and functions of any one macronutrient and one micronutrient required by our body. (10)
(c) Why is water considered important for our body? (5)
4. (a) Briefly discuss 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? Explain any One method briefly, giving examples. (10)
(c) List the different method of preparing food for cooking. (5)
6. (a) "Milk is a complete food" - Comment on the statement, giving appropriate 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. Describe each in two to three sentences. (6)
7. (a) What are the three main causes of food spoilage? Elaborate on the role of any one of these causes of food spoilage. (10)
(b) What are convenience foods ? Justify the Inclusion of convenience foods in the diet. (10)
8. Write short notes on any four 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
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