LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
M.Sc. DEGREE EXAMINATION – FOOD CHEMISTRY
FIRST SEMESTER – April 2009
WD 57
FP 1803 - HUMAN NUTRITION
Date & Time: 30/04/2009 / 1:00 - 4:00 Dept. No.
Max. : 100 Marks
PART-A
Answer ALL the questions
(10 × 2 =20)
1.
2.
3.
4.
5.
What is a) scurvy b) phrynoderma?
Give the interrelationship between niacin and tryptophan.
Who is an Indian reference man?
Define the following terms a) undernutrition b) malnuitrition.
Give the ICMR energy requirement for the following
a) adolescent girl(18 yrs) b) pregnant woman(sedentary, third trimester).
6. What is a balanced diet?
7. What is specific dynamic action of food?
8. Give any two differences between osteomalacia and osteoporosis.
9. ------------------is called as antisterility vitamin and ------------------ is called as anti
haemorrhagic vitamin.
10. What is colostrum?
PART-B
Answer any EIGHT questions:
(8 × 5 = 40)
11. How is the energy value of food determined using the bomb calorimeter?
12. What are essential fatty acids (EFA)? Discuss the functions and deficiency symptoms of EFA.
13. Bring out the important functions of calcium and iron.
14. Describe nutritional anaemias.
15. Define weaning and give the schedule for it. State the need for introducing weaning foods to an
infants diet.
16. Write short notes on a) lipoproteins b)cholesterol.
17. What are the functions of vitamin E and vitamin K?
18. Write about any five different types of nutrient drug interaction.
19. Explain the reasons for increased nutritional requirements in pregnant women.
20. Breast milk is the best milk. Explain.
21. Explain the important functions of thiamine.
22. Explain the principles of planning a meal. Discuss in detail the steps involved in planning a
menu.
PART-C
Answer any FOUR questions:
(4 × 10 = 40)
23. Discuss Protein Calorie Malnutrition under the following headings.
a) Types
b) Signs and symptoms
c) Dietary treatment
24. Define Basal Metabolic Rate (BMR). What are the factors affecting BMR? How is BMR
determined?
25. Write about the digestion, absorption and utilization of carbohydrates.
26. Describe the role of dietary fibre in human nutrition.
27. How is the blood glucose level regulated? Explain the terms hyperglycaemia and
hypoglycaemia.
28. Discuss vitamin A under the following headings a) functions b) effects of deficiency c) food
sources.
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