Subject Code: 3151401
GUJARAT TECHNOLOGICAL UNIVERSITY
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BE- SEMESTER-V (NEW) EXAMINATION - WINTER 2020Subject Name: Design and Formulation of Foods
Time: 10:30 AM TO 12:30 PM
Instructions:
- Attempt any FOUR questions out of EIGHT questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
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Q.1 (a) What are the types of formula milk based on preparation 03
(b) Write short note on a) Preeclampsia b) pyloric stenosis c) sarcopenia d) hyponatraemia 04
(c) Explain the concept, characteristics of probiotics & prebiotics using examples. 07
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Q.2 (a) What is glycemic index? 03
(b) Explain how gestational diabetes is dangerous for both mother and foetus 04
(c) Describe the nutritional and antinutritional factors of soyabean 07
Q.3 (a) Write the formulation of banana based weaning food containing jaggery 03
(b) Describe the a) pica foods b) protein/ day RDA for elderly person 04
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(c) Explain the disorders a) anorexia nervosa and b) bulimia nervosa 07
Q.4 (a) What is the refueling window and its significance for athletes? 03
(b) Write the difference between human and cattle milk. Explain the role of hormones involved in lactation 04
(c) Explain the nutrition related disorders in infants 07
Q.5 (a) Calculate the weight gain during pregnancy for a female of height 170 cm and weight 176 lbs. 03
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(b) Explain the protein energy malnutrition 04
(c) Suggest a therapeutic diet plan for diabetic person. Which are the foods which should be avoided by such patients. 07
Q.6 (a) What do you understand by food exchange list? Give three examples 03
(b) Explain colic and enlist remedies for colic. 04
(c) How is diabetes caused? Draw diagram of anatomy of the organ concerned with diabetes. Differentiate between type I and type II diabetes 07
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Q.7 (a) Comment on a) DHA b) colostrum c) swallowing problem in elderly people 03
(b) Comment on nutrigenomics and designer foods 04
(c) What are the factors affecting food choices? 07
Q.8 (a) Describe a formulation for pregnant women and briefly enlist the significance of each component. 03
(b) Explain the significance of fermented foods using examples? 04
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(c) Suggest a menu plan for preschool children. Also calculate the energy and tentative cost of the meal. 07
Date: 01/02/2021
Total Marks: 56
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