Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2018 Winter 5th Sem New 2151401 Design And Formulation Of Foods Previous Question Paper
1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?V (NEW) EXAMINATION ? WINTER 2018
Subject Code:2151401 Date:11/12/2018
Subject Name:Design & Formulation of Foods
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
MARKS
Q.1 (a) What do you mean by a weaning food? Explain with suitable
example.
03
(b) Mention two examples each of following
1.Probiotic 2. Synbiotic 3. Prebiotic 4. Food
toxins
04
(c) Describe the principles of menu planning process. 07
Q.2 (a) What is a food guide pyramid? 03
(b) Describe the concept of food exchange lists? How they are used for
planning the diet?
04
(c) Write in detail about different types of diabetes 07
OR
(c) Describe the nutritional value of cereals 07
Q.3 (a) State the role of oxytocin and prolactin in lactation. 03
(b) What is glycemic index? Give classification of food on the basis of
glycemic index.
04
(c) Explain how physical and psychological factors affect food choices
in adults?
07
OR
Q.3 (a) Write a short note on Anorexia nervosa 03
(b) Enlist different fermented foods and give nutritional benefits of
fermented foods.
04
(c) Briefly explain the food considerations in order to address the health
concerns of elderly people.
07
Q.4 (a) Differentiate between human and cow milk. 03
(b) Explain any one nutrition related disorders in pregnant women 04
(c) Describe how nutrition affects on performance of athletic person? 07
OR
Q.4 (a) State the causes and symptoms of protein energy malnutrition among
pre-school children.
03
(b) What is nutritional significance of dietary fibers towards human
health?
04
(c) Explain different types of formula milks and describe parameters
used for fortification of formula milk.
07
Q.5 (a) Calculate RDA protein for a person weighing 100 lbs. 03
(b) State the advantages of fermented foods and give it?s nutritional
significance.
04
(c) What is importance of folate, iron and calcium as nutrients during
pregnancy
07
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1
Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ?V (NEW) EXAMINATION ? WINTER 2018
Subject Code:2151401 Date:11/12/2018
Subject Name:Design & Formulation of Foods
Time: 10:30 AM TO 01:00 PM Total Marks: 70
Instructions:
1. Attempt all questions.
2. Make suitable assumptions wherever necessary.
3. Figures to the right indicate full marks.
MARKS
Q.1 (a) What do you mean by a weaning food? Explain with suitable
example.
03
(b) Mention two examples each of following
1.Probiotic 2. Synbiotic 3. Prebiotic 4. Food
toxins
04
(c) Describe the principles of menu planning process. 07
Q.2 (a) What is a food guide pyramid? 03
(b) Describe the concept of food exchange lists? How they are used for
planning the diet?
04
(c) Write in detail about different types of diabetes 07
OR
(c) Describe the nutritional value of cereals 07
Q.3 (a) State the role of oxytocin and prolactin in lactation. 03
(b) What is glycemic index? Give classification of food on the basis of
glycemic index.
04
(c) Explain how physical and psychological factors affect food choices
in adults?
07
OR
Q.3 (a) Write a short note on Anorexia nervosa 03
(b) Enlist different fermented foods and give nutritional benefits of
fermented foods.
04
(c) Briefly explain the food considerations in order to address the health
concerns of elderly people.
07
Q.4 (a) Differentiate between human and cow milk. 03
(b) Explain any one nutrition related disorders in pregnant women 04
(c) Describe how nutrition affects on performance of athletic person? 07
OR
Q.4 (a) State the causes and symptoms of protein energy malnutrition among
pre-school children.
03
(b) What is nutritional significance of dietary fibers towards human
health?
04
(c) Explain different types of formula milks and describe parameters
used for fortification of formula milk.
07
Q.5 (a) Calculate RDA protein for a person weighing 100 lbs. 03
(b) State the advantages of fermented foods and give it?s nutritional
significance.
04
(c) What is importance of folate, iron and calcium as nutrients during
pregnancy
07
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2
OR
Q.5 (a) What do you mean by Preeclampsia? 03
(b) Write a short note on antinutritional factors. 04
(c) Comment on ?eating disorders among infants? 07
*************
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This post was last modified on 20 February 2020