Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A.

Transcription

1 Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B.

2 (DFN21A) ASSIGNMENT-1, MAY PAPER - I : NUTRITIONAL THROGH LIFE CYCLE 1) Discuss the factors affecting food production, availablity and food intake in India. 2) Define food and nutrition security. Explain how food security impact on Nutrition well being of individuals. 3) Write in detail about physiological changes that occur in expectant mothers. How they can be cared Nutritionally. 4) Justify "Breast Milk" is the "Best Milk" for an infant. 5) Write short notes on : i) Gomez classification. ii) Weaning foods iii) School lunch programs in Andhra Pradesh. ASSIGNMENT-2, MAY PAPER - I : NUTRITIONAL THROGH LIFE CYCLE (DFN21A) 1) Give the nutritional needs and factors influencing the eating pattern of adolescent girls. 2) Plan a dietary plan for a diabetic sedentary aged 40 yrs, CEO for an software company. Discuss the dietary modifications required for him. 3) Discuss the dietary modifications required for an obese aged 50 yrs house wife. 4) Write the diet and Nutritional requirements of Geriatric people. 5) Discuss the special Nutritional requirements for sports persons.

3 (DFN22A) ASSIGNMENT-1, MAY PAPER - II : Nutritional Assessment Techniques 1) Write the need and determinants of Nutritional surveillance. 2) Describe in detail indirect methods of Nutritional status assessment. 3) Write in brief the methods of assessment of Nutritional status. 4) Assess the age of a child using logical events calendar. 5) What is Nutritional Anthropometry? Explain in detail the standard methods of measurement and use of weight, height, MUAC and skin fold in the assessment of Nutritional status. (DFN22A) ASSIGNMENT-2, MAY PAPER - II : Nutritional Assessment Techniques 1) Explain different Anthropometric classifications used in the assessment of Nutritional status of preschool children. 2) Enumerate the different methods of Diet survey. Explain the procedure, merits and demerits of any one diet survey method in detail. 3) Write short notes on: i) Food balance sheets. ii) Weighment method. iii) 24hr Recall method iv) Dietary Score. 4) List the clinical signs of Anaemia and B-complex deficiency. 5) Write the importance of Biochemical assessment in assessing nutritional status of humans.

4 (DFN23A) ASSIGNMENT-1, MAY PAPER -III : Clinical Nutrition and Dietetics 1) Explain the origin and membership of Indian dietetics association. 2) Classify foods. State the process of preparation of normal diet. 3) Discuss different grades of obesity and their features. 4) Describe the metabolic changes of obesitay and under weight. 5) What are the symtoms of food allery? ASSIGNMENT-2, MAY PAPER -III: Clinical Nutrition and Dietetics (DFN23A) 1) Bring out dietary management in the context of food allergy and intolerance. 2) Give an account of sprue and diverticular disorders. 3) What are the consequences of gastritis and ulcer? 4) State the causes for billiary track disorders. 5) Describe the effect of hepatitis and pan creatitis.

5 (DFN24A) ASSIGNMENT-1, MAY PAPER - IV: Diet Therapy and Counseling Answer ALL questions 1) Discuss the significance of dietician as a member of patient health care team. 2) Write the importance of behaviour modification techniques during diet counselling. 3) Describe the dietary modifications of an school going boy of age yrs, who is obese of wt = 70 kgs. Plan a menu plan and justify. 4) What type of diet do you advise for adiabetic who is an alcoholic. 3) Describe the physiological and metabolic changes in diabetes mellitus. ASSIGNMENT-2, MAY PAPER - IV: Diet Therapy and Counseling Answer ALL questions (DFN24A) 1) Explain the physiological and metabolic changes in cardio vascular diseases. 2) Classify the Jaundice based on bilurbin levels. Explain the dietary management of hepatitis. 3) Describe the dietary management of Renal Calculi. 4) Plan a menu plan for oral cancer patient and justify. 5) Describe the physiological changes of AIDS patient. Prescribe a diet for an AIDS patient.

6 Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B.

7 (DFN21B) ASSIGNMENT-1, MAY PAPER - I : Food Chemistry and Chemical Analysis of Foods 1) Explain the role of moisture in foods and discuss the advantages and disadvantages. 2) Write short notes on : i) ph ii) Emulsions iii) True solutions iv) Gels. 3) Explain the method of determination of starches. Discuss gelatinization and crystallization. 4) Write physico, chemical and functional properties of lipids. 5) Discuss the post harvest changes and preventive measures to minimize losses in Fruits and vegetables. (DFN21B) ASSIGNMENT-2, MAY PAPER - I : Food Chemistry and Chemical Analysis of Foods 1) Explain the effect of cooking on chemical changes of any three pigments. 2) Classify enzymes and write the functions and importance of enzymes in foods. 3) Write the method of estimation of any food constituents using HPLC. 4) Write the principle and application of spectroscopy in food Analysis. 5) Write an account on i) AAS ii) Flame photometer iii) Spectrophotometer

8 ASSIGNMENT-1, MAY PAPER - II : Experimental Foods (DFN22B) 1) What is standardization of foods? Explain the methodology in detail. 2) Write the steps to be taken in selection of taste panel? 3) What is smoking point? Describe the smoking point of different oils? 4) Write a short notes on i) Quality of flour ii) Gluten formation 5) Explain the properties of egg and its role in cookery. ASSIGNMENT-2, MAY PAPER - II : Experimental Foods (DFN22B) 1) Write about Fermentation and Discuss the advantages and disadvantages of food fermentation. 2) What is rancidity? Write the types of rancidity occure in fats and oils? 3) Write a short notes on i) Caramelization. ii) Crystallization. 4) Write the structure of pectin and its role in fruit and vegetable processing. 5) Write the changes occurred in pigments during processing.

9 (DFN23B) ASSIGNMENT-1, MAY PAPER - III: Food Microbiology and Toxicology 1) Explain the principles and chemical changes that occur during food spoilage. 2) Discuss the factors related to the destruction of enzymes present naturally in foods. 3) Give a brief account on different food mycotoxins and their hazards on health. 4) Explain the methods of detection of naturally occurring toxins in foods with two examples. 3) Define and classify different food toxicants and their health hazards. ASSIGNMENT-2, MAY PAPER - III: Food Microbiology and Toxicology (DFN23B) 1) What are factors affecting toxicity in foods. Explain in detail. 2) Write short notes on i) Neurotoxicity ii) Allergenicity iii) Cauinogenic substances. 3) Discuss the toxicity in marine foods and their hazards on health. 4) Describe the toxins formed from proteins and amino acids. 5) Discuss on toxins formed from rancidity of fats and their hazards on health.

10 ASSIGNMENT-1, MAY PAPER - IV: FOOD SAFETY AND QULITY ASSURANCE Answer ALL questions (DFN24B) 1) Write about Food safety and standards Act Rules and Regulations. 2) Write short notes on i) Food Inspector ii) FPO iii) BIS 3) Enlist the contaminants in fats and oils and their methods of assessment. 4) What are the different permitted food additives used in foods. Explain the hazards of using non - permitted additives. 5) What are the different chemical contaminants in foods and their hazards on human health. ASSIGNMENT-2, MAY PAPER - IV: FOOD SAFETY AND QULITY ASSURANCE Answer ALL questions 1) Write on food bolne illness and their symptoms and causative factors. 2) Write short notes on i) GMP ii) GHP iii) ADI 3) Write the principles and regulations of HACCP program. 4) Prepare a HACCP report for an infant food formula. 5) Write short notes on i) ISO 9000 ii) Codex Alimentarius (DFN24B)