GTU BE 2019 Summer Question Papers || Gujarat Technological University
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-V (NEW) EXAMINATION - SUMMER 2019
Subject Name: Design & Formulation of Foods
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
(b) Write short note on a) Preeclampsia b) pyloric stenosis c) sarcopenia d) 04
hyponatraemia
Q.2 (a) What is glycemic index? 03
(b) Explain how gestational diabetes is dangerous for both mother and foetus 04
(c) Describe the nutritional value of rice 07
OR
balanced diet (Lunch) prepared using food pyramid
Q.3 (a) Write the formulation of banana based weaning food containing jaggery 03
(b) Describe the a) pica foods b) protein/ day RDA for elderly person 04
(c) Explain the disorders a) anorexia nervosa and b) bulimia nervosa 07
Q.3 (a) What is the refueling window and its significance for athletes? 03
(b) Write the difference between human and cattle milk. Explain the role of 04
hormones involved in lactation
(c) Explain the nutrition related disorders in infants 07
and weight 176 lbs.
(b) Explain the protein energy malnutrition 04
(c) Suggest a therapeutic diet plan for diabetic person. Which are the foods 07
which should be avoided by such patients.
Q.4 (a) What do you understand by food exchange list? Give three examples 03
(b) How is diabetes caused? Draw diagram of anatomy of the organ concerned 04
with diabetes. Differentiate between type I and type II diabetes
(c) What are the antinutritional factors in foods. How such factors can be 07
Q.5 (a) Comment on a) DHA b) colostrum c) swallowing problem in elderly people 03
(b) Comment on nutrigenomics and designer foods 04
(c) What are the factors affecting food choices? 07
OR
(b) Explain the significance of fermented foods using examples? 04
(c) Suggest a menu plan for preschool children. Also calculate the energy and 07
tentative cost of the meal.
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GUJARAT TECHNOLOGICAL UNIVERSITY
BE - SEMESTER-V (NEW) EXAMINATION - SUMMER 2019
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Subject Code: 2151401 Date: 20/06/2019Subject Name: Design & Formulation of Foods
Time: 02:30 PM TO 05:00 PM Total Marks: 70
Instructions:
- Attempt all questions.
- Make suitable assumptions wherever necessary.
- Figures to the right indicate full marks.
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(b) Write short note on a) Preeclampsia b) pyloric stenosis c) sarcopenia d) 04
hyponatraemia
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(c) Explain the concept, characteristics probiotics & prebiotics using examples. 07Q.2 (a) What is glycemic index? 03
(b) Explain how gestational diabetes is dangerous for both mother and foetus 04
(c) Describe the nutritional value of rice 07
OR
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(c) Explain the concept, characteristics of a food pyramid. Give an example of 07balanced diet (Lunch) prepared using food pyramid
Q.3 (a) Write the formulation of banana based weaning food containing jaggery 03
(b) Describe the a) pica foods b) protein/ day RDA for elderly person 04
(c) Explain the disorders a) anorexia nervosa and b) bulimia nervosa 07
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ORQ.3 (a) What is the refueling window and its significance for athletes? 03
(b) Write the difference between human and cattle milk. Explain the role of 04
hormones involved in lactation
(c) Explain the nutrition related disorders in infants 07
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Q.4 (a) Calculate the weight gain during pregnancy for a female of height 170 cm 03and weight 176 lbs.
(b) Explain the protein energy malnutrition 04
(c) Suggest a therapeutic diet plan for diabetic person. Which are the foods 07
which should be avoided by such patients.
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ORQ.4 (a) What do you understand by food exchange list? Give three examples 03
(b) How is diabetes caused? Draw diagram of anatomy of the organ concerned 04
with diabetes. Differentiate between type I and type II diabetes
(c) What are the antinutritional factors in foods. How such factors can be 07
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inactivated/ removed?Q.5 (a) Comment on a) DHA b) colostrum c) swallowing problem in elderly people 03
(b) Comment on nutrigenomics and designer foods 04
(c) What are the factors affecting food choices? 07
OR
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Q.5 (a) Explain colic and suggest few foods which can act as remedies for colic 03(b) Explain the significance of fermented foods using examples? 04
(c) Suggest a menu plan for preschool children. Also calculate the energy and 07
tentative cost of the meal.
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