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Download KUHS MBBS 1st Year 2020 November Nutrition And Biochemistry 2016 Scheme 2016-Scheme Question Paper

Download KUHS (Kerala University of Health Science) MBBS (Bachelor of Medicine, Bachelor of Surgery) 1st Year (First Year) 2020 November Nutrition And Biochemistry 2016 Scheme 2016-Scheme Previous Question Paper

This post was last modified on 14 April 2022

KUHS B-Sc Nursing First Year (1st Year) Last 10 Years 2012-2022 Previous Question Papers - Kerala University of Health Sciences


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First Year B.Sc Nursing Degree Supplementary Examinations

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May (November), 2020

Nutrition and Biochemistry

(2016 Scheme)

Time: 3 Hours

Max Marks: 75

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  • Answer all questions to the point neatly and legibly
  • Do not leave any blank pages between answers
  • Indicate the question number correctly for the answer in the margin space
  • Answer all parts of a single question together
  • Leave sufficient space between answers
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  • Write section A (32 Pages) and section B (32 Pages) in separate answer books. Do not mix up questions from section A and section B.

QP Code: 114010

Section A – Nutrition

Marks: 50

Short Essay (2x7= 14)

  1. Explain the digestion and absorption of carbohydrates. List the functions and characteristics of carbohydrates
  2. Write methods of nutritional assessment and role of nurse in nutrition education
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Short Notes (5x4=20)

  1. Scurvy
  2. Plan a menu for pregnant women
  3. Anthropometric measurement
  4. Principles of cooking and serving
  5. Mid-day meal programme
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Answer Briefly (4x4=16)

  1. Sources of iron
  2. Enumerate water balance and its regulation
  3. Food groups by ICMR
  4. Factors affecting BMR

QP Code: 115010

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Section B – Biochemistry

Marks: 25

Short Essays (2x5=10)

  1. Discuss the transport mechanisms across the cell membrane.
  2. Classification and biological importance of carbohydrates

Short notes (2x3=6)

  1. Ketogenesis
  2. Blood buffers
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Differentiate Between (3x3=9)

  1. Metabolic acidosis and metabolic alkalosis
  2. Prehepatic jaundice and obstructive jaundice
  3. Saturated fatty acids and unsaturated fatty acids

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