Food Science and Nutrition — DU B.Sc. (Hons.) Home Science Previous Year Question Papers

(a) Explain any six of the following terms briefly : 2x6=12 (i) Mutual Supplementation (ii) Pernicious Anaemia (io) Physiological Function of Food (0) Oolong Tea (vi) Dental Fluorosis (will) Microwave Cooking: (b) Explain any three of the following in a few sentences (i) A cut brinjal becomes brown on keeping. (ii) Tea should be avoided with meals. A layer of water forms on top of the refrigerated dal. (i). Why chapati puffs up when cooked on hot tawa ? (0) Why does a green ring form around the yolk in hard boiled egg? 2: Describe clinical manifestation of any three of the following deficiency diseases: 6x3 Iron Deficiency Anaemia (ii) Vitamin-A Deficiency Describe the classificatión and functions of any two of the following Fats/Lipids. 4. (a) Discuss the functions of food in detail... 1(0). Differentiate between any two of the following * 6+6+6 (i) Marasmus and Kwashiorkor (ịi) Fresh Fish and Stale Fish (iii) Boiling and Steaming. *. (a). Explain the factors affecting the egg white foam formation. (6) Discuss the various methods of meat tenderization. * 9+9 6. (a) What are the factors affecting gelatinization of starches ? Explain the changes that take place during cooking and cooling of starches. (b) List any three toxic factors found in pulses. What are the simple ways to eliminate these toxic constituents ? 10+8 7. Write short notes on any three of the following: 6x3 (i) Effect of heat, acid and alkali on pigment in spinach (ii) Dry heat methods of cooking Role of spices in cooking (io) Pasteurization of milk (0) Rancidity in fats/oils.