Enumerate the anti-nutritional compounds present in the food.

Give the symptoms, food involved and preventive measures of the following diseases:
i) Salmonellosis
ii) Botulism

How do biological contaminants lead to food borne illness?

List four important factors that are involved in meat spoilage.

Enumerate the factors that make a food unacceptable in the context of food safety.

What are the factors affecting the growth of microorganism?

Describe the stages of bacterial growth.

Define food hazard and enlist the four types of food hazards giving suitable examples.

Ketosis
ii) Ergogenic aids
iii) Saponins
iv) Pre-eclampsia
v) Functional foods
vi) Essential fatty acids
vii) Amylase Inhibitors
viii) PAL
ix) Basal Metabolic Index
x) Resistant Starch
2. Supriya is a 42 year old housewife having a mean body weight of 55 kg. Calculate the energy (5)
requirement using the factorial estimation of total energy expenditure.
Note: Refer Unit 2, MFN-004 for the necessary calculations. 3. List the ICMR (2020) recommended allowances for energy, protein, vitamin A, iron, calcium
 for the following: (5)
 i) Lactating mother
ii) 12 months infant
iii) 70 years old man
iv) 18 years old girl
v) 10 years old boy 

What is food microbiology? What aspect does it cover?

Briefly explain the following terms giving examples: (10)

Briefly discuss the following:
i) Nutrient needs and dietary management for lactating women
ii) Dietary modification for the elderly
b) What do you understand by the term calamity and emergency? Briefly discus

 List the different components of energy expenditure. Define BMR and briefly discuss the
factors which influence BMR.
b) Write the functions of following:
i) Selenium
ii) Chromium
iii) Manganese
(4)

Give examples of the following:

 i. Low residue foods.
ii. Rich sources of PUFA
iii. Drug-Nutrient Interaction
iv. Gluten free food sources
v. Low sodium food products
vi. Foods avoided in viral hepatitis
vii. Foods avoided in gastritis
viii. Foods avoided in GERD
ix. Non-nutritive sweeteners
x. Rich sources of vitamin B12

a) What are Probiotics and Prebiotics? Briefly discuss their dietary sources and health effects.
b) Comment briefly on the following:
i) Factors that influence the nutrient needs of an adolescent
ii) Effect of maternal malnutrition on foetal outcome.

Explain the term calcium homeostasis.
b) How tryptophan is converted to niacin? Explain with the help of flow chart.
c) Briefly describe the role of vitamin E and selenium in lipid peroxidation.

Define/explain the following in 2-3 sentences each: (10)
i. Ebb Phase
ii. Jejunostomy
iii. Wilson’s Disease
iv. IUGR
v. Cystic fibrosis
vi. Aneurism
vii. Somgyi effect
viii. MODS and SIRS
ix. Glycemic Index and Glycemic Load
x. Cushing’s syndrome

a) Diagrammatically explain the functions of two major fluid compartments of the body.
b) Differentiate between Glycemic Load (GL) and Glycemic Index (GI), giving
examples.
c) Explain the following:
i) Bioavailability of Vitamin A
ii) FOS (Fructooligosaccharide)

. a)Briefly discuss the digestion, absorption and transportation of carbohydrates, proteins and fats.
b) Enumerate the potential health benefits of dietary fiber.
c) Why is LDL referred to as bad cholesterol and HDL as good cholesterol?

What do you understand by ketogenic diet? Under what conditions you would recommend this diet?