1748_2008_2_S101
Rajiv Gandhi University of Health Sciences, Karnataka
First year B.Sc. Nursing Degree Examination ? Sept / Oct 2008
Time: Three Hours
Max. Marks: 100 Marks
(Revised Scheme ? 2)
Q.P. CODE: 1748 & 1749
Your answers should be specific to the questions asked. Draw neat labeled diagrams wherever necessary
Use separate answer books for section A and section B
LONG ESSAYS
2 x 10 = 10 Marks
1.
Discuss the various methods of cooking and its effects on nutrients. How can you preserve the
2.
Discuss proteins under the following heading:
a) Classification b) Dietary sources and requirements c) Functions d) Deficiency
SHORT ESSAYS
3.
Define food adulteration. What are the various food adulterants commonly found in foods and
how can it be prevented?
4.
5.
C.F.T.R.I
6.
Short notes on pressure cooking and simmering
Write the functions and imbalance of sodium in the body
SHORT ANSWERS
5 x 3 = 15 Marks
8.
9.
Rickets
10. What are macronutrients? Write its calorific value
11. Clear liquid diets
Q.P. Code: 1749 ? Section `B' - Biochemistry (40 Marks)
Use separate answer book
LONG ESSAYS
1.
Describe the sources, biochemical functions normal requirements and deficiency manifestations
of thiamine
SHORT ESSAYS
2.
Classify enzymes, give examples of each class
3.
Homeostasis of blood calcium
Hexose monophosphate shunt and its significance
SHORT ANSWERS
5 x 3 = 15 Marks
5.
6.
Polysaccharides
7.
Metabolic role of zinc
Pyruvate dehydrogenase enzyme complex
9.
Normal levels of a) Glucose b) Uric acid and Creatinine in blood
*****
Rajiv Gandhi University of Health Sciences, Karnataka
First year B.Sc. Nursing Degree Examination ? Sept / Oct 2008
Time: Three Hours
--- Content provided by FirstRanker.com ---
Max. Marks: 100 Marks
--- Content provided by FirstRanker.com ---
NUTRITION & BIOCHEMISTRY(Revised Scheme ? 2)
Q.P. CODE: 1748 & 1749
Your answers should be specific to the questions asked. Draw neat labeled diagrams wherever necessary
Use separate answer books for section A and section B
--- Content provided by FirstRanker.com ---
Q.P. Code: 1748 ? Section `A' - Nutrition (60 Marks)LONG ESSAYS
2 x 10 = 10 Marks
1.
Discuss the various methods of cooking and its effects on nutrients. How can you preserve the
--- Content provided by FirstRanker.com ---
nutrients while cooking the foods?2.
Discuss proteins under the following heading:
a) Classification b) Dietary sources and requirements c) Functions d) Deficiency
SHORT ESSAYS
--- Content provided by FirstRanker.com ---
5 x 5 = 25 Marks3.
Define food adulteration. What are the various food adulterants commonly found in foods and
how can it be prevented?
4.
--- Content provided by FirstRanker.com ---
Discuss the digestion and absorption of carbohydrates5.
C.F.T.R.I
6.
Short notes on pressure cooking and simmering
--- Content provided by FirstRanker.com ---
7.Write the functions and imbalance of sodium in the body
SHORT ANSWERS
5 x 3 = 15 Marks
8.
--- Content provided by FirstRanker.com ---
Various food standards used to ensure food quality9.
Rickets
10. What are macronutrients? Write its calorific value
11. Clear liquid diets
--- Content provided by FirstRanker.com ---
12. Functions of fat in the bodyQ.P. Code: 1749 ? Section `B' - Biochemistry (40 Marks)
Use separate answer book
LONG ESSAYS
--- Content provided by FirstRanker.com ---
1 x 10 = 10 Marks1.
Describe the sources, biochemical functions normal requirements and deficiency manifestations
of thiamine
SHORT ESSAYS
--- Content provided by FirstRanker.com ---
3 x 5 = 25 Marks2.
Classify enzymes, give examples of each class
3.
Homeostasis of blood calcium
--- Content provided by FirstRanker.com ---
4.Hexose monophosphate shunt and its significance
SHORT ANSWERS
5 x 3 = 15 Marks
5.
--- Content provided by FirstRanker.com ---
Bile salts in urine6.
Polysaccharides
7.
Metabolic role of zinc
--- Content provided by FirstRanker.com ---
8.Pyruvate dehydrogenase enzyme complex
9.
Normal levels of a) Glucose b) Uric acid and Creatinine in blood
*****
--- Content provided by FirstRanker.com ---