No.

of Printed Pages : 8

CERTIFICATE PROGRAMME IN FOOD AND

NUTRITION (CFN)
Term-End Examination
01 S December, 2018

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Give one example for each of the following : 10

(i) Water soluble vitamins

(ii) Moist method of cooking
(iii) Nutrient source of energy
(iv) Trace element
(v) Rich source of vitamin D
(vi) Nutrient deficiency disorder
(vii) Protective nutrient
(viii) Rich food source of Beta-Carotene
(ix) Malnutrition
(x) Enzyme for digestion of carbohydrates

CFN-1 1 P.T.O.
 (b) Explain the following in 2 — 3 sentences
each : 10
(i) Emulsion
(ii) Rancidity
(iii) Meringues
(iv) RDI
(v) Marasmus
2. (a) What are the basic food groups ? Explain
giving examples of foods included in each
food group and the nutrients provided. 10
(b) Briefly explain the relationship between
health, nutrition and nutritional status,
giving appropriate examples. 10

3. (a) "Customs, beliefs and practices influence

our food consumption." Justify the
statement giving appropriate examples. 10
(b) Comment on the adequacy of vegetarian and
non-vegetarian dietary patterns, giving
appropriate justifications. 10

4. Explain the following briefly : 5+5+5+5

(a) Effect of pre-cooking methods on the quality
of food

(b) Food preparations using eggs

(c) Uses of beverages in our diet

(d) Types of sugar and jaggery available in the

market

CF N-1 2
 Discuss the diseases/disorders caused by the
deficiency of the following nutrients and how can
they be prevented : 4+4+4+4+4

(a) Vitamin A
(b) Calcium
(c) Niacin
(d) Iodine
(e) Vitamin C

6. (a) Briefly explain the methods you would

adopt for preserving perishable foods. 8

(b) Discuss the advantages of sprouting and

fermentation of cereals and pulses.
(c) Describe the effect of dry cooking methods on
foods.

7. (a) Comment on the nutritional benefits of

consuming fresh fruits and vegetables in
our diet. 6

(b) Would you advocate the use of convenience

foods in your diet ? Justify your answer
highlighting the advantages/disadvantages
of using these foods. 8

(c) What guidelines would you keep in mind

while selecting fats and oils for daily use ? 6

CFN-1 3 P.T.O.
8. Write short notes on any four of the
following : 5+5+5+5
(a) Combination of foods increases their
nutritive value

(b) Causes of food spoilage

(c) Nutritive value of milk and milk products

(d) Functions of carbohydrates

(e) Rickets and Osteomalacia

CFN-1 4
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CFN-1 8 5,000