Test Papers / Previous Question Papers of IGNOU ANC Nutrition for Community December 2005

Bachelors Degree Program

Term-End Examination

ANC: Nutrition for Community

Time: 3 hours
Maximum Marks: 100

Note: Attempt any five questions. Question no. 1 is compulsary. All questions carry equal marks.

December 2005

1. (a) Descnbe the relalionship between the following sets of terms in 2-3 sentences each: (10)
(i) Protein quality - food combinations
(ii) RDI - requirements
(iii) Old age - physlological changes
(iv) Siandardised receipe - food preparation
(v) Biochemical assessment - nutritional status

(b) Maich the iterns in Column A with the items in Column B (10)
Column A - Column B
(i) Lathyrism - Thiamtne deficiency
(ii) Goitre - Vitamin D deficiency
(iii) Anaemia - Ariboflavinosis
(iv) Night blindness - Niacind deficiency
(v) Beri beri - Protein-enery deficiency
(vi) Pellagra - Kesari dal
(vii) Kwashiorkor - Iron
(viii) Angular stomatitis - Vitamin A deficiency
(ix) Rickets - Iodine
(x) Scurvy - Vitamin C

2. (a) Differentiate between available and non-available carbohydrates, giving appropriate examples and highlighting their role in our body. (8)

(b) Discuss the significance of saturated and unsaturated fatty acids in our diet. (6)

(c) "Water is essential for life!" Comment on the statement. (6)

3. (a) Discuss the use of the three food group classification in planning balanced diets. (10)

(b) What is meal planning ? What factors would you keep in mind while planning meals for your family? (10)

4. What specific considerations would you keep in mind while planning balanced meals for the following? (10+10)

(a) Renu, an adolescent girl
(b) Maya, a pregnant woman in the second trimester of pregnancy

5. (a) Briefly discuss the interaction between infection and malnutrition, giving appropriate examples. (6)

(b) What dietary modilications would you recommend for an obese adult ? (7)

(c) Enumerate the dieiary considerations you would suggest to a mother whose child is suffering from diarrhoea. (7)

6. (a) Discuss tbe concept and relevance of supplementation, giving examples of various supplementary feeding programmes run by the Government in our counhy. (10)

(b) Give the objectives, target groups and distribution strategy for any one nutrient deficiency control Programme run by our Government. (10)

7. (a) Present a simple outline of the typical operations in a food service establishment.

(b) What is menu planning? Discuss its relevance in a food service establishment. (8)

(c) As a store incharge, what points would you keep in mind while storing tood items ? Enumerate. (6)

8. Write short notes on any four of the following : (5+5+5+5)

(i) Activity levels influence the RDls of adults
(ii) Inter-relationship between nutrition and healih
(iii) Complementary foods for infants
(iv) Records to be maintained in a food service establishment
(v) Growth monitoring - a simple technique to assess nutritional status