No.

of Printed Pages : 8 CFN-1

CERTIFICATE PROGRAMME IN FOOD AND

NUTRITION
Term-End Examination
L.: December, 2014

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Explain the following in 2 — 3 lines each : 10

(i) Nutrition
(ii) Cancer
(iii) Fermentation
(iv) Parboiling
(v) Browning of fruits

(b) Fill in the blanks : 10

(i) Eggs are rich in iron, and
riboflavin.
(ii) is caused by deficiency
of vitamin C in the body.

CFN-1 1 P.T.O.
 (iii) Five grams of mustard oil will give
K calories of energy.

(iv) is the process of preserving

food in sealed containers.

(v) Transferring heat from a source to a

food through the medium of water is
called heating.

(vi) is an animal or plant

living in or on another and drawing
its nutrients directly from it.

(vii) Mango is a rich source of

(viii) is a process of adding

nutrients to food.

(ix) 'Idli' is prepared from

mixture of rice and pulse.

(x) Emulsion is dispersion of an oil in

2. (a) Briefly explain the factors that influence

family food selection. Give examples.
(b) Discuss the factors that influence our food
acceptance. List five foods that you do not
like to consume. Give reasons. 12

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3. (a) Describe the effects of the following on
quality of food : 2+2+2+2
(i) Peeling of fruits and vegetables
(ii) Soaking of rice and throwing away
the water
(iii) Sprouting
(iv) Pounding
(b) Describe the following cooking methods and
their effect on nutrient content : 4+4+4
(i) Blanching
(ii) Roasting
(iii) Pressure cooking

4. (a) List the criteria used for selection of the

following food stuffs : 8
(i) Cereals
(ii) Milk and milk products
(b) State the properties and uses of sugar. 8
(c) "Excessive use of sugar is harmful to our
body." Justify the statement. 4

5. (a) Why are vegetables important in our diet ?

Explain. Describe the ways of minimising
the nutrient losses while cooking
vegetables. 4+8
(b) State the importance of spices and
condiments in our diet. Explain the use of
salt and `garam masala' in our daily cooking. 8

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6. (a) Classify beverages giving examples of each. 4
(b) Describe the contribution of the following
beverages in our diet : 12
(i) Tea
(ii) Fruit juices
(iii) Milk shakes
(c) Explain two methods of preparing coffee. 4

7. Write short notes on any four of the

following : 5+5+5+5
(i) Convenience foods
(ii) Functions of carbohydrates
(iii) Vitamin D
(iv) Causes of food spoilage
(v) Changes in fats and oils during cooking
(vi) Selection and uses of nuts and oilseeds
(vii) Vegetarian and non-vegetarian diets

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CFN-1 8 5,000