What do you understand by ‘intracellular fluid and extracellular fluid’? Give example of both.
See Answer →Discuss the role of calcium in our body. Highlight the
See Answer →What do you understand by the term ‘cardiac cycle’?
See Answer →Differentiate between saturated and unsaturated fatty acids.
See Answer →Differentiate between eukaryotic cells and prokaryotic cells. Draw and label their structure.
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Fill in the blanks:
i) A few fermented dairy products are ………….and ………….
ii) Bacteria breakdown complex carbohydrates into …………..which results in...............of
foods
iii) Moulds produce toxins called…………………….
iv) Enterotoxigenic E. coli causes…………….
v) Reproductive process of yeast is known as …
Describe the relationship between the following sets of terms
i) Nutrition Labeling and Nutrition Claims
ii) Canning and Sterilization
iii) Food Packaging and Food Toxicity
iv) O-R potential and Spoilage of Meat
v) Food Borne Intoxication and Food Borne Infection
Explain the following giving appropriate examples: (5)
i) Listeriosis
ii) Water Activi
iii) Ergotism
iv) Food contaminants
v) Artificial sweeteners
What is simple sugar? Give its general formula.
See Answer →Briefly elaborate on the following food regulations/agreements in the area of food
standardization and quality control.
i. Food Safety and Standard Regulation, 2011
ii. Voluntary Based Product Certification
What are “Prions”? Discuss any two diseases caused by prions?
See Answer →Discuss the spoilage of following foods:
i. Poultry and Poultry Products
ii. Cereal and Cereal Products
How can hazards associated with the staff be minimized?
See Answer →List few ways by which food handlers may act as an important source of transmitting food borne illnesses.
See Answer →Enumerate the various types of environmental food contaminants.
See Answer →Explain briefly the natural occurring toxicants in plant foods.
See Answer →Define the term packaging. Briefly discuss its importance in context to food quality.
See Answer →What is HACCP? Briefly discuss the principles of HACCP.
See Answer →Define the term food adulteration. Give the physical detection methods for the
following adulterants:
i. Sugar solution in honey
ii. Mineral oil in oils and fats
iii. Chicory in coffee
What are food additives? Enlist their different classes and explain their role in foods?
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