Define medical nutrition therapy and discuss the role of a dietitian in nutrition and health care.
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PDS and TPDS
ii) ICDS
(4+4)
Section B - OTQ (Objective Type Questions) (20 marks)
1. Write short note on following: (10)
i) National Immunization Schemes
ii) Mid day meal programme (MDM)
iii) Urban and Rural Sanitation and strategies
iv) Goitre
v) Pellagra
2. Explain the following terms: (5)
i) Growth monitoring
ii) Keratomalacia
iii) Double Fortified Salt
iv) U5MR
v) Formative research
3. Match the following: (5)
i) Tetanus is caused by a toxin produced by the bacillus.......................... .
ii) Supplementary food should provide..................... Kcal and. ............... g proteins per day/per
child.
iii) On adequate iodine intake, the median urinary iodine is................................. .
iv) BMI of.................................. s considered as an indicators of obese grade 2.
v) Birth weight of a normal child is .............................................
Write down the programme component, target group and
See Answer →Define the following and give the measures to prevent these
See Answer →Fill in the blanks:
i) The process of loss of liquid from gels causing their Shrinkage is called
ii) Enzyme involved in cheese production is
iii) The nutritional value of protein concentrate is expressed as
iv) The dark pigment produced by maillard reaction are termed
v) The tenderness of meat is tested with the help
Explain in brief the factors responsible for food pricing.
See Answer →What are the changes that occurs during:
i) Baking of cereal
ii) Sprouting of legumes
iii) Freezing of egg
iv) Lipolysis in Lipid
v) Storage of bread
What are the health facilities available for the population at the
See Answer →Explain the following briefly in 2 – 3 lines: (5)
i) Rheology
ii) Cohesiveness
iii) Food irradiation
iv) Food Emulsifiers
v) Whey Protein concentrates
Discuss the role of dietary diversification and food fortification
See Answer →Why do we need to evaluate a nutrition education
See Answer →List the factors that affect taste quality.
See Answer →Discuss the role of moulds in fermentation.
See Answer →What do you understand by Protein Energy Malnutrition
See Answer →Differentiate between microwave and conventional heating.
See Answer →Explain briefly steps involved in rice processing.
See Answer →What changes can be observed in food due to concentration process?
See Answer →What do you understand by the term “concentration” in food industry? Explain various methods of concentration.
See Answer →What are the commonly used methods for dietary assessment?
See Answer →Elaborate on the available preventive measures to combat:
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