Fundamentals of Human Nutrition B.A Question Paper : gujaratuniversity.org.in
University : Gujarat University
Degree : B.A
Department : Home Science
Subject :Fundamentals of Human Nutrition
Document Type : Question Paper
Website : gujaratuniversity.org.in
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Fundamentals of Human Nutrition Model Paper :
FA-30 1 P.T.O.
FA-30 March-2007
Home Science (Principal)
(F.N) Paper – I
(New Course)
Time : 3 Hours
Max. Marks : 50
Related / Similar Question Paper :
Gujarat University Applied Life Science B.A Question Paper
Instruction : All questions carry equal marks.
1. Define “Balanced–diet” and explain seven basic food groups. (10)
State the function of food,
write about importance of R.D.A. (Recommended Daily Allowances)
2. Write about types, functions, dietary sources and deficiency disease Give information about functions, dietary sources
deficiency diseases of Vitamin–A.
3. Give detailed information about calcium. (10)
Explain the importance of water for our body.
4. Write about digestion and absorption of Fat. (10)
Write about digestion and absorption of Protein.
5. Discuss the advantage and disadvantages of Cooking.
give detailed information about cooking methods. (10)
Give detailed information about germination process
discuss the advantages of germination from your point of view.
Home Science (Main)
Fundamentals of Human Nutrition (F.N)
Paper – I
(Old Course)
Time : 3 Hours
[Max. Marks : 50
Instruction : All questions carry equal marks.
1. What is balanced diet ? For balanced diet which food groups are necessary ?
Give detailed information. (10)
Write about functions, types and effect excess and deficiency of carbohydrate in our body.
2. Give information about any one Vitamin given below : (10)
(i) Vitamin – A (ii) Thiamina (iii) Vitamin – C
Write about types, functions, dietary sources and deficiency diseases of Protein.
3. Give detailed information about calcium. (10)
Explain the importance of water.
Discuss the effects of excess and less water quantity on body.
4. Write about digestion and absorption of Carbohydrate. (10)
Write about digestion and absorption of Protein
5. Discuss the reasons for Cooking, the best Cooking method effects of Cooking on Nutrients. (10)
Give detailed information about germination process.
Introduction to Community Nutrition :
Instruction :
All questions carry equal marks.
1. (a) Give information about methods of Diet Survey.
(b) Discuss the reasons of occurrence of malnutrition in India. 14
OR
(a) Write the importance of Community Nutrition.
(b) Write the importance of height and weight measurement to know the nutritional status.
2. Discuss the etiology factor of Iron deficiency. Also write the symptoms and prevention of it. 14
OR
Discuss the etiology factor, deficiency and their prevention in protein – Calory Malnutrition.
3. (a) Give information about ICDS. 7
OR
Discuss the Mid-day-Meal programme.
(b) Discuss the National Iodine deficiency disorder control programme. 7
4. Write a short notes : 14
(a) UNICEF OR WHO
(b) NIN OR CFTRI
5. (a) Fill in the blanks : 7
(1) ________ is provided to the community by National Iodine deficiency programme.
(2) ________ is occur due to excess in take of fluorine.
(3) Night blindness is occur due to ________ deficiency.
(4) Full name of CARE is ________.
(5) ________ is occur due to iron deficiency.
(6) In ________ method weight and height are taken to know the Nutritional status.
(7) Full name of UNICEF is ________.
(b) Match the following : 7
(1) Year of establishment of WHO (a) Kwashiorkor.
(2) Oral questionnaire method (b) Night Blindness
(3) Goiter (c) Deficiency of protein
(4) Year of establishment of ICDS (d) Iodine deficiency
(5) Deficiency diseases due to protein deficiency (e) 1948
(6) Deficiency disease of Vitamin-A. (f) Diet Survey
(7) Marasmus (g) 1975
Introduction to Resource Management)
Instruction :
All questions carry equal marks. (14 marks)
1. Explain the classification of Resources and discuss its characteristics.
OR
Explain the meaning of Family Resource Management and discuss the factors affecting management of Family Resources.
2. Explain various merits and responsibilities of “Housewife”.
OR
What is Evaluation ? Explain the process of Evaluation in detail.
3. What is Fatigue ? Discuss its types and methods to avoid Fatigue.
OR
What is work simplification ? Explain the methods of work simplification.
4. Explain the meaning, importance and types of values.
OR
Explain the Decision Making process and discuss the types of Decision Making in detail.