CLASS: U.G. ELECTIVE
J247A7
ST. JOSEPH’S COLLEGE (AUTONOMOUS), TIRUCHIRAPPALLI - 620 002
SEMESTER EXAMINATIONS – APRIL 2007
TIME: 3 Hrs.
MAX. MARKS: 100
SEM
SET
PAPER CODE
SUBJECT
IV
2005
04UCH481
FOOD AND NUTRITION
SECTION – A
Answer all the questions:
10 x 3 = 30
1. Expand WHO. According to WHO, health means _____________.
2. Define: Over nutrition.
3. Briefly explain Catabolism.
4. Mention the three important sections of the intestine in the Digestive systems.
5. What is a disaccharide? Give two examples.
6. Mention the types of proteins present in a) blood
b) antibiotic.
7. Identify the fatty acids present in a) butter b) Olive oil.
8. Write the actual chemical names of the following vitamins.
a) Vitamin B1
b) vitamin B2
c) Vitamin C
9. How is the sesame oil contamination, tested in edible oil?
10.What are flavouring agents? Give the name of the chemical substance
that smells banana.
SECTION – B
Answer all the questions:
11. a.
5 x 14 = 70
Discuss the meaning of food.
b. What do you mean by Nutritional classification of food? Explain.
(OR)
c. Discuss briefly the phenomenon, ‘Metabolism’. Mention the sequence of steps in the
metabolism of food.
12. a. Draw the neat sketch of the human cell. Briefly explain the
part of the cell.
(OR)
importance of each
b. How, the digested food is absorbed by the four different mechanisms?
13. a. Mention the various biological function of carbohydrates. Brief
the metabolism of carbohydrates.
(OR)
b. What are the biological functions of proteins? How are the proteins digested?
14. a. Write briefly about the classification of lipids. Give one example
for each type of lipid and the corresponding nutritional source.
(OR)
b. Write the biological functions and deficiency disorders of the following Vitamins:
i) Vitamin A
ii) Vitamin C.
15. a. Write the biological functions, deficiency disorders and sources
minerals:
i) Calcium
ii) Iodine
iii) Iron
(OR)
b. Write about the tests for analysing the adulterants in the following foodstuffs.
i) Turmeric Powder
ii) Coffee Powder
iii) Milk
iv) Meat
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