808482

No. of Printed Pages : 11 CFN-1.

CERTIFICATE PROGRAMME IN FOOD

AND NUTRITION
(CFN)
Term-End Examination
December, 2019
CFN4 : YOU AND YOUR FOOD
Time : 8 Hours Maximum Marks : 100
Note :Question No. 1 is compulsory. Answer five
questions in all. All questions carry equal
mo,rks.

(a) Fill in the blanks

10
(i) .... helps our body to grow and develop.
(ii) 100 gms of carbohydrates will provide
k calories .
(iii) .......... is one of the richest source of
calcium.
(iv) is the stimulant present in tea.

515 (B-25) P. T. O.
 [ 21 CFN-1

(v) Carrots are a rich source of

(vi) helps in blood clotting.

(vii) Cereals and pulse combination improves

}1 41 iriStir

6Eeagi Intaq eC= lead to obesity.

(ix) ProtectivW;U are rich in and

h.tuiv
)t,t

- heat method o
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0))i, 431100isiav , the Uollowing in gam' ..k-itenteiicas

sash

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(iii) Nutrition
ef
=
(v) Pre-cooking methods

2- La) Lit* , the thlirel basic fiod groupas Give two

example each of the foci& inelnded in each
,of tha thre foxtd wool*. . 6
 I3l CFN-1

Ab) Explain briefly, how will you use the food

groups to plan balanced meals ? Give
suitable examples. 14

3. (a) State the functions of carbohydrates,

proteins and fats in our diet. 4, 4, 4
(b) Why should we include seasonal fruits and
vegetables in our diet ? Explain giving
examples. a
4. (a) What guidelines would you keep in mind
while selecting the following ? 5, 5
(i) Cereabx

(ii) Meat and meat products

(b) Discuss briefly the dry heat methods used

in cooking. Give suitable examples. 10

5. (a) Discuss the nutrient contribution of milk-

based beverages, giving examples. 8

(b) "Nuts and oilseeds are rich sources of more

than one nutrient." Explain giving
examples. 5

P. T. O.
 [4) CFN-1

(c) Classify foods on the basis of perishability.

Give appropriate example for each

category. 7

6. (a) "Custom, beliefs and practices have an

important influence on food as nsumption."
Explain this statement giving suitable

examples. 10

(b) Briefly explain the measures you would

adopt for the following : i 5 each

(i) Preventing spread of disease •

(ii) Preventing food spoilage

7. (a) Present a suitable write-up on the

advantages and disadvantages of using
convenience foods. 10
(b) What measures would you advocate to
home makers regarding ? 5 each

(i) Prevention of loss of nutrients while

cooking ,
(ii) Personal and food hygiene while
handling food
 I5l CFN-1

& Write short notes on any four of the following :

5 each
(a) Functions of food
(b) Deficiency of B-Complex Vitamins

(e) Food sources of Ratinol and Carotene

(d) Functions of iron in our body
(e) Method of food preservation
 [ 61 CFN-1

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 17 / CFN-1

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P. T. O.
 18 CFN-1

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 19 CFN-1

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P. T. O.
 [10] CFN-1

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 [11 1 CFN-1

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CFN-1 7,500