CERTIFICATE PROGRAMME IN FOOD AND NUTRITION Term-End Examination June, forms 65% of our body. Vitamin D helps in the absorption of

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1 No. of Printed Pages : 8 CFN-1 CERTIFICATE PROGRAMME IN FOOD AND NUTRITION Term-End Examination June, 2010 CFN-1 : YOU AND YOUR FOOD Time : 3 hours Maximum Marks : 100 Note : Answer five questions in all. Question No. 1 is compulsory. All questions carry equal marks. 1. (a) Fill in the blanks : 5 forms 65% of our body. Vitamin D helps in the absorption of food. is an example of steamed are important for the ripening of fruits. (v) Spinach is nutritious than cauliflower. CFN-1 1 P.T.O.

2 (b) Calculate the energy value of the following 5 food stuffs : Seven grams of sugar. One cup of curd containing 6 g carbohydrates, 4 g proteins and 5 g fat. 1 big spoon of mustard oil containing 16 g of fat. 12 g of protein powder. (v) 30 g of carbohydrate. (c) Explain the following in 2-3 sentences only. 10 Nutrition. Browning of cut fruits. Thawing. Scurvy. (v) Homogenised milk. 2. (a) Explain briefly the following with 15 examples : Energy-giving foods. Protective foods. (iii) Body-building foods. (b) Describe the deficiency symptoms of 5 Vitamin B1 (Thiamine). CFN-1 2

3 3. (a) Given below are the names of five foods 5 eaten by children. State whether they are combination foods or not? Ice cream. Orange lolly pop. Vegetable burger. Jam. (v) Khichadi. Define the term food preservation. List 10 common causes of food spoilage. Explain the use of chemicals in food preservation. How should you store fruits in your home? 5 4. State the importance of following foods in our 20 diet : Cereals. Fats and oils. Pulses. Flesh foods. 5. (a) What are beverages? Give classification of, 10 beverages and their contribution to our diet. (b) What are convenience foods? Describe the 10 advantages and disadvantages of using these foods. CFN-1 3 P.T.O.

4 6. (a) Critically analyse the nutritional adequacy 10 of vegetarian and non-vegetarian diets. (b) "Foods are prepared and cooked by various 10 methods". Comment on the statement. Highlight preparation and cooking methods used in your region. 7. What useful and practical tips would you give 20 regarding the selection, purchase and cooking of the following : Fruits. (c) Rice. Vegetables. (d) Fats and oils. 8. Write short notes on any four of the following : =20 Psychological and social aspects of food. Vitamin A. Dry heat methods of cooking foods. Condiments and spices - their selection. (e) Properties of sugar. CFN-1 4

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