Download RGUHS (Rajiv Gandhi University of Health Sciences) Bachelor of Naturopathy and Yogic Sciences (BNYS) 2014 June 4th Year 2519 Dietetics Nutrition And Herbs Previous Question Paper

Rajiv Gandhi University of Health Sciences, Karnataka
IV Year B.N.Y.S Degree Examination - June 2014
Time: Three Hours

Max. Marks: 80 Marks
DIETETICS NUTRITION AND HERBS
Q.P. CODE: 2519
Your answers should be specific to the questions asked
Draw neat, labeled diagrams wherever necessary
LONG ESSAYS
2 x 10 = 20 Marks
1.
Which are the common food adulterants and food additives? Explain health hazards of
added chemicals in food.
2.
Explain the dietetic principles in naturopathy. Explain the advantages and disadvantages of
vegetarian and non-vegetarian food.
SHORT ESSAYS (Answer any eight)
8 x 5 = 40 Marks
3.
Food fortification
4.
Nutritional values of ragi and its therapeutic uses
5.
Composition and therapeutic uses of papaya
6.
Dietary management in scurvy
7.
Write about different kinds of fat.
8.
How to eat and when to eat?
9.
The role of potassium in the body and mention the food items rich in potassium.
10.
Explain in detail about cashews.
11.
Nutritional requirement for infancy
12.
Explain about the medicinal use of gingiber officinalis
SHORT ANSWERS
10 x 2 = 20 Marks
13.
Write the composition of honey.
14.
Write the composition of apple
15.
Daily requirements of calcium and protein for adult women
16.
What is allium cepa?
17.
How alcohol intake is harmful to the function of liver?
18.
Nutritional value of wheat grass juice
19.
Therapeutic benefits of raw food
20.
Classify fatty acid.
21.
Dietary source of Vitamin E
22.
Name various food toxins.
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