Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Summer 4th Sem New 2141401 Food Nutrition And Biochemistry Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?IV(NEW) ? EXAMINATION ? SUMMER 2019
Subject Code:2141401 Date:09/05/2019
Subject Name: Food Nutrition & Biochemistry
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Justify the following statements.
i) Thiamin requirement is correlated with calorific intake of an individual.
ii) Vitamin B12 deficiency is prevalent in vegetarian population.
iii) Raw egg consumption for prolonged time leads to egg white injury.
03
(b) Draw a Food Guide Pyramid along with food groups and recommended serving sizes. 04
(c) Derive Michaelis - Menten equation for enzyme kinetics. State the significance of
Lineweaver ? Burk plot.
07
Q.2 (a) Introduce the following terms briefly.
i) Protein Efficiency Ratio
ii) Net Protein utilization
iii) Enrichment of nutrients
03
(b) Shriman is a moderately working person having 145 pounds weight and 5 feet 7 inches
height. Calculate BMI and comment on his obesity grade. What will be his daily calorific
requirement?
04
(c) What do you understand by omega-3 fatty acid, omega-6 fatty acid and trans fat? Name
three omega-3 fatty acids. What are consumption benefits of omega-3 fatty acids in human
nutrition?
07
OR
(c) Discuss the functions, deficiency symptoms and excessive consumption consequences of
carbohydrate in human body.
07
Q.3 (a) Food fortification is a population based approach. Justify the statement. 03
(b) Differentiate between fat soluble and water soluble vitamins. 04
(c) Define absorption of nutrients. Classify and discuss different mechanisms for nutrient
absorption.
07
OR
Q.3 (a) Differentiate between soluble fiber and insoluble fiber. 03
(b) What are general functions of minerals in human body? 04
(c) Discuss the properties, functions and deficiency symptoms of vitamin folic acid in human
nutrition.
07
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?IV(NEW) ? EXAMINATION ? SUMMER 2019
Subject Code:2141401 Date:09/05/2019
Subject Name: Food Nutrition & Biochemistry
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
Q.1 (a) Justify the following statements.
i) Thiamin requirement is correlated with calorific intake of an individual.
ii) Vitamin B12 deficiency is prevalent in vegetarian population.
iii) Raw egg consumption for prolonged time leads to egg white injury.
03
(b) Draw a Food Guide Pyramid along with food groups and recommended serving sizes. 04
(c) Derive Michaelis - Menten equation for enzyme kinetics. State the significance of
Lineweaver ? Burk plot.
07
Q.2 (a) Introduce the following terms briefly.
i) Protein Efficiency Ratio
ii) Net Protein utilization
iii) Enrichment of nutrients
03
(b) Shriman is a moderately working person having 145 pounds weight and 5 feet 7 inches
height. Calculate BMI and comment on his obesity grade. What will be his daily calorific
requirement?
04
(c) What do you understand by omega-3 fatty acid, omega-6 fatty acid and trans fat? Name
three omega-3 fatty acids. What are consumption benefits of omega-3 fatty acids in human
nutrition?
07
OR
(c) Discuss the functions, deficiency symptoms and excessive consumption consequences of
carbohydrate in human body.
07
Q.3 (a) Food fortification is a population based approach. Justify the statement. 03
(b) Differentiate between fat soluble and water soluble vitamins. 04
(c) Define absorption of nutrients. Classify and discuss different mechanisms for nutrient
absorption.
07
OR
Q.3 (a) Differentiate between soluble fiber and insoluble fiber. 03
(b) What are general functions of minerals in human body? 04
(c) Discuss the properties, functions and deficiency symptoms of vitamin folic acid in human
nutrition.
07
Q.4 (a) State the deficient vitamin in the following diseases/ disorders.
i) Xero-opthalmia
ii) Hemorrhagic condition
iii) Megaloblastic anemia
iv) Pernicious anemia
v) Scurvy
vi) Dry beri beri
03
(b) Highlight on the digestion of carbohydrate in human body. 04
(c) Explain the changes occurring during cooking practices in protein and fat. 07
OR
Q.4 (a) What does E.C. 1.1.1.42 designates? 03
(b) Enlist the recommendations given by ICMR for designing Balanced Diet. 04
(c) A snack item weighing 120 g was prepared from the combination of refined wheat flour
and potato in the ratio of 1:3 and then fried in additional 30 g edible oil. Calculate the total
energy value of two snack items. The compositions of ingredients used are as follows.
Ingredients Carbohydrate,% Protein,% Fat, % Moisture, %
Refined wheat flour 70 6 2 14
Potato 30 1 2 60
Edible oil Nil Nil 99 1
07
Q.5 (a) Write the first priming and second priming reaction occurring in Glycolysis. 03
(b) What do you understand by ?-oxidation of fatty acids? 04
(c) Explain advantages and limitations of vegetarian diet. Suggest remedies to overcome the
limitations of vegetarian diet.
07
OR
Q.5 (a) Highlight on the absorption of cyanocobalamin in human body. 03
(b) Briefly explain the digestion of protein in human body. 04
(c) Draw a schematic representation of citric acid cycle along with substrate, enzyme and
energy released. Give an account of energy released in the cycle.
07
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This post was last modified on 20 February 2020