Test Papers / Previous Question Papers of IGNOU CFN3 Economics of Food December 2005

CERTIFICATE PROGRAMME IN FOOD AND NUTRITION
Term-End Examination

December, 2005

CFN-3 : ECONOMICS OF FOOD

Time: 3 hours
Maximum Marks: 100
(Weightage 70%)

Note : Answer five questions in All. Question no. 1 is compulsory. All questions carry equal marks.

1. (a) Explain in 2-3 sentences only : (10)
(i) Price Index
(ii) Livestock
(iii) Buffer Stock
(iv) Subsidy
(v) Grading

(b) Fill in the blanks :

(i) Parameters laid down for the preparation of quality food products and for enabling their assessment are called __________.
(ii) Bakery and confectionery products are covered under the _______ certificate mark.
(iii) The ____________ lays down minimum standards relating to the quality of various fruit and vegetable products.
(iv) _____________ refers to storing food articles with a view to sell them at higher prices later.
(v) ____________ is the code for quality given under Agricultural Marketing.

c) State true or false. Correct the false Statements. (5)
(i) Chemicals which supply the basic nutrients to soils for plant growth are called pesticides.
(ii) The price at which the government releases its stock is called the issue price.
(iii) Good quality seeds developed by the scientists on research farms are called certified seeds.
(iv) Hatchery is an enterprise where chicks are sold for further production.
(v) Fishing carried out in deep sea is called inland fishing.

2. (a) What is budjeting? Briefy describe the factors that influence the food budget for your family. (10)

(b) Give a simple classification of food based on the source. List two foods you can get from these sources. (5)

(c) Brielfy describe the components of food subsidy. (5)

3. (a) Explain the concept of kitchen garden. Give a schematic representation of a kitchen garden, listing/indicating the different types of plants which you would grow in a kitchen garden. (10)

(b) Discuss the relevance and working of the Public Distribution System (PDS) in our country. (10)

4. (a) What is the relevance of subsidy in the agricultural sector? (5)

(b) Briefly describe the types of subsidy provided to the agricultural sector. (10)

(c) Explain how the agricultural sector is linked to other sectors in our country. (5)

5. (a) Explain the concept of demonstration farms, giving appropriate examples. (10)

(b) Briefly discuss the need, objectives and types of feeding programmes running in our country. (10)

6. Comment on the following statements. (5+5+5+5)
(i) Poultry enterprise can be both a small and big business
(ii) Subsidies for pisciculture operations are granted to fish farmers.
(iii) Income generation increases through Operation Flood.
(iv) Animal husbandry is an Integral part of the programme of diversification in agriculture.

7. (a) Explain adulteration in foods and its dangers to health. (8)

(b) What precautions would you adopt to check adulteration at the household level? (6)

(c) What is the role of consumer education in preventing adulteration? (6)

8. Write short notes on any four of the following: (20)
(i) Sources of food spoilage
(ii) Factors influencing food expenditure
(ii) Progress of Pisciculture in India
(iv) Common Nutritional Disorders found in India
(v) Agencies providing Consumer Education