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Seat No.: Enrolment No.
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-IV(NEW) - EXAMINATION - SUMMER 2019
Subject Code:2141401 Date:09/05/2019
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Subject Name: Food Nutrition & Biochemistry
Time:02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
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1. Justify the following statements.
- Thiamin requirement is correlated with calorific intake of an individual.
- Vitamin B12 deficiency is prevalent in vegetarian population.
- Raw egg consumption for prolonged time leads to egg white injury.
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2. Draw a Food Guide Pyramid along with food groups and recommended serving sizes.
3. Derive Michaelis - Menten equation for enzyme Kinetics. State the significance of Lineweaver — Burk plot.
4. Introduce the following terms briefly.
- Protein Efficiency Ratio
- Net Protein utilization
- Enrichment of nutrients
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5. 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?
6. 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?
OR
Discuss the functions; deficiency symptoms and excessive consumption consequences of carbohydrate in human body.
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Q4 (a) Food fortification is a population based approach. Justify the statement.
(b) Differentiate between fat soluble and water soluble vitamins.
(c) Define absorption of nutrients. Classify and discuss different mechanisms for nutrient absorption.
OR
Q4 (a) Differentiate between soluble fiber and insoluble fiber.
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(b) What are general functions of minerals in human body?
(c) Discuss the properties, functions and deficiency symptoms of vitamin folic acid in human nutrition.
Q5 (a) State the deficient vitamin in the following diseases/ disorders.
- Xero-opthalmia
- Hemorrhagic condition
- Megaloblastic anemia
- Pernicious anemia
- Scurvy
- Dry beri beri
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(b) Highlight on the digestion of carbohydrate in human body.
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(c) Explain the changes occurring during cooking practices in protein and fat.
OR
Q5 (a) What does E.C. 1.1.1.42 designates?
(b) Enlist the recommendations given by ICMR for designing Balanced Diet.
(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.
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| Ingredients | Carbohydrate,% | Protein,% | Fat, % | Moisture, % |
|---|---|---|---|---|
| Refined wheat flour | 70 | 6 | 2 | 14 |
| Potato | 30 | 1 | 2 | 60 |
| Edible oil | Nil | Nil | 99 | 1 |
Q5 (a) Write the first priming and second priming reaction occurring in Glycolysis.
(b) What do you understand by B-oxidation of fatty acids?
(c) Explain advantages and limitations of vegetarian diet. Suggest remedies to overcome the limitations of vegetarian diet.
OR
Q5 (a) Highlight on the absorption of cyanocobalamin in human body.
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(b) Briefly explain the digestion of protein in human body.
(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.
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