Download PTU BHMCT 2020 March 2nd Sem 14516 Food Science And Nutrition II Question Paper

Roll No.

Total No. of Questions : 09

Total No. of Pages :02

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BHMCT (Sem.-2)

FOOD SCIENCE AND NUTRITION-II

Subject Code: BH-102

M.Code: 14516

Time: 3 Hrs.

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Max. Marks : 30

INSTRUCTION TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
2. SECTION-B contains FIVE questions carrying 2¹/₂ (Two and Half) marks each and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.

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SECTION-A

1. Write short notes on :
   1. Food processing
   2. Browning
   3. Colloid
   4. Emulsion

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   5. Balanced diet
   6. Meal Planning
   7. Proximate analysis
   8. RDA
   9. Tannin

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   10. Rheology

SECTION-B

2. What are the factors affecting meal planning?
3. What is the importance of balanced diet?

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4. What are the effects of cooking on nutritive value of food?
5. What are the various types of browning? Give examples.
6. On what factors does RDA depend upon?

SECTION-C

7. Evaluate and examine critically the nutritive value and health aspects of fast foods.

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8. What are emulsifying agents? How do they function to maintain an emulsion? Explain various examples from food industry.
9. Explain in detail the concept of balanced diet. How is menu planning dependent upon the 3 food group system? Also enumerate the various factors affecting menu planning.

NOTE : Disclosure of Identity by writing Mobile No. or Marking of passing request on any paper of Answer Sheet will lead to UMC against the Student.

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