Download OU B.Sc Life Sciences 1st Sem Nutritional Biochemistry I Important Questions

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Subject title : Nutritional Biochemistry I

CLASS: BSc.

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GROUP:ANBC

UNIT 1

SHORT ANSWER TYPE QUESTIONS

1. Define Nutrition, food, nutrients and proximate principles.
2. Classification of Food.
3. Explain Food groups.
4. Describe specific role of nutrients in the body.

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5. Describe Nutritional needs of body.
6. Enlist Food sources of Carbohydrates.
7. Composition and Chemistry of Carbohydrates.
8. Describe Metabolism of Carbohydrates.

ESSAY ANSWER TYPE QUESTIONS

1. Discuss in detail the classification of foods and food groups and their nutritional contribution.

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2. Write about classification and functions of carbohydrates.
3. Write about classification, digestion and absorption of carbohydrates.
4. Describe Glycolysis with energetics.
5. Describe TCA Cycle with Energetics.

UNIT 2

SHORT ANSWER TYPE QUESTIONS

1. Briefly explain composition and chemistry of proteins.

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2. Enlist the food sources of proteins.
3. Denaturation and Decarboxylation.
4. Explain Nutritional significance of specific amino acids.
5. General properties of Proteins.
6. Explain Deamination and Transamination in proteins.

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7. Describe outlines of supplementary value of amino acids.
8. Explain the metabolism of proteins.

ESSAY ANSWER TYPE QUESTIONS

1. Explain Digestion, Absorption and sources of proteins.
2. Enumerate the various aspects of PEM in detail.
3. Write about structure of DNA and its functions.

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4. Write about structure of RNA and its functions.
5. Write about structure of Nucleic acids and their functions.
6. Elaborate on the composition of DNA and RNA

UNIT 3

SHORT ANSWER TYPE QUESTIONS

1. Composition and Chemistry of Lipids.
2. Elements of fat analysis.

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3. Write about the functions and deficiency of essential fatty acids.
4. Types of Rancidity.
5. Ketosis.
6. Elements of fatty analysis.
7. Mention sources of Lipids.

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8. Explain Digestion of Lipids.

ESSAY ANSWER TYPE QUESTIONS

1. Describe the composition, classification, sources and functions of Lipids.
2. Explain the Digestion, Absorption and sources of Lipids.
3. Explain the Beta - oxidation of fatty acids.
4. List out the functions and deficiency of essential fatty acids.

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UNIT 4

SHORT ANSWER TYPE QUESTIONS

1. Types of Energy and Energy units.
2. Describe Energy yielding food factors.
3. Physiological fuel value of foods.
4. Explain respiratory quotient(RQ).
5. Describe SDA of foods.

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ESSAY ANSWER TYPE QUESTIONS

1. Explain the physiological fuel value of foods.
2. Determination of BMR and factors effecting BMR.
3. Explain direct and indirect calorimetry.

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