Download PTU HMCT-B.Sc 2020 March 1st Sem 12071 Food Science And Nutrition Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc HMCT (B.Sc Hotel Management and Catering Technology) 2020 March Previous Question Papers

1 | M-12071 (S2)-1638
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?1)
FOOD SCIENCE & NUTRITION
Subject Code : BSHM-107
M.Code : 12071
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1) Define the following :
a) Proteins
b) Health
c) Vitamins
d) Water
e) Obesity
f) BMR
g) Hollow-Calorie Food
h) Metabolism
i) Energy Balance
j) Malnutrition

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1 | M-12071 (S2)-1638
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?1)
FOOD SCIENCE & NUTRITION
Subject Code : BSHM-107
M.Code : 12071
Time : 3 Hrs. Max. Marks : 60
INSTRUCTIONS TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks
each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students
have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
have to attempt any TWO questions.

SECTION-A
1) Define the following :
a) Proteins
b) Health
c) Vitamins
d) Water
e) Obesity
f) BMR
g) Hollow-Calorie Food
h) Metabolism
i) Energy Balance
j) Malnutrition

2 | M-12071 (S2)-1638
SECTION-B
2) Mention one function of each :
Calcium, Iron, Sodium, Iodine and Fluorine.
3) Explain any 5 functions of water.
4) Classify Proteins.
5) What are the effects of excessive intake of carbohydrate in diet?
6) Name two food sources of each :
Thiamine, Riboflavin, Niacin, Cyanocobalamin and Folic Acid

SECTION-C
7) Classify Nutrients.
8) Illustrate the basic structure of proteins. State the properties of proteins that are useful in
various food preparations.
9) What are fats and oils? Differentiate between them.








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