Download GTU (Gujarat Technological University) BE/BTech (Bachelor of Engineering / Bachelor of Technology) 2019 Winter 4th Sem New 2141401 Food Nutrition And Biochemistry Previous Question Paper
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? IV (New) EXAMINATION ? WINTER 2019
Subject Code: 2141401 Date: 07/12/2019
Subject Name: Food Nutrition & Biochemistry
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.
Q.1 (a) What do you mean by Basal Metabolism Rate? Enlist the factors affecting
on BMR.
03
(b) Discuss briefly the role and applications of enzymes in food processing.
04
(c) Describe the properties, functions and deficiency symptoms of Vitamin C. 07
Q.2 (a) Define Nutrition. Enlist the factors affecting human nutrition. 03
(b) Highlight on the effect of heat processing on protein. 04
(c) Explain the metabolic pathway for oxidation of glucose to pyruvate. 07
OR
(c) Explain Glycolysis metabolism with each step. State the importance of
Glycolysis in human nutrition.
07
Q.3 (a) State WHO/FAO guidelines for food fortification. 03
(b) Define RDA. Briefly explain the factors affecting RDA. 04
(c) Describe Lock - Key hypothesis and Induced fit hypothesis for enzyme
specificity.
07
OR
Q.3 (a) Discuss the effect of heat processing on fat. 03
(b) What are recommendations given by ICMR for designing Balanced diet? 04
(c) Discuss the classification and nomenclature systems for enzymes. 07
Q.4 (a) Write a short note on ?Factors affecting digestion of food? 03
(b) Draw a well labeled Food Guide Pyramid with food groups and serving
sizes.
04
(c) Define essential amino acid. Explain protein digestion metabolism in human
body.
07
OR
Q.4 (a) What is the Role of hormone in metabolism? 03
(b) Differentiate between soluble fiber and insoluble fiber. 04
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Seat No.: ________ Enrolment No.___________
GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER ? IV (New) EXAMINATION ? WINTER 2019
Subject Code: 2141401 Date: 07/12/2019
Subject Name: Food Nutrition & Biochemistry
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.
Q.1 (a) What do you mean by Basal Metabolism Rate? Enlist the factors affecting
on BMR.
03
(b) Discuss briefly the role and applications of enzymes in food processing.
04
(c) Describe the properties, functions and deficiency symptoms of Vitamin C. 07
Q.2 (a) Define Nutrition. Enlist the factors affecting human nutrition. 03
(b) Highlight on the effect of heat processing on protein. 04
(c) Explain the metabolic pathway for oxidation of glucose to pyruvate. 07
OR
(c) Explain Glycolysis metabolism with each step. State the importance of
Glycolysis in human nutrition.
07
Q.3 (a) State WHO/FAO guidelines for food fortification. 03
(b) Define RDA. Briefly explain the factors affecting RDA. 04
(c) Describe Lock - Key hypothesis and Induced fit hypothesis for enzyme
specificity.
07
OR
Q.3 (a) Discuss the effect of heat processing on fat. 03
(b) What are recommendations given by ICMR for designing Balanced diet? 04
(c) Discuss the classification and nomenclature systems for enzymes. 07
Q.4 (a) Write a short note on ?Factors affecting digestion of food? 03
(b) Draw a well labeled Food Guide Pyramid with food groups and serving
sizes.
04
(c) Define essential amino acid. Explain protein digestion metabolism in human
body.
07
OR
Q.4 (a) What is the Role of hormone in metabolism? 03
(b) Differentiate between soluble fiber and insoluble fiber. 04
(c) Define absorption of nutrient. Explain different mechanisms of nutrient
absorption.
07
Q.5 (a) What are characteristic features of fat soluble vitamins? 03
(b) What do you understand by protein efficiency ratio and net protein
utilization?
04
(c) Describe the classification of minerals on the basis of requirement in human
body. Enlist the vital general functions of mineral in human nutrition.
07
OR
Q.5 (a) What are deficiency symptoms and sources of Vitamin D. 03
(b) What are excessive consumption consequences and food sources of fat? 04
(c) Describe the properties, functions and deficiency symptoms of vitamin
Thiamin.
07
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This post was last modified on 20 February 2020