This examination is designed to evaluate a student’s understanding of basic nutrition, food composition, diet planning, food preservation, digestion, food quality, packaging, and the role of nutrition in public health. The structure of the paper assesses the student’s clarity of concepts, ability to analyse real-world nutrition challenges, and understanding of food systems in India.
The paper is divided into three sections, moving from foundational concepts to application-based and analytical questions.
SECTION A – Short Answer Questions (14 Marks)
This section includes seven compulsory questions, each requiring brief yet accurate responses. The aim is to test the student’s ability to recall and explain basic nutrition principles.
Concepts Covered:
• Functions of Food
Understanding how food supports the human body through energy supply, growth and repair, immunity, and physiological regulation.
• Nutritional Deficiency Diseases & Symptoms
Common deficiencies such as iron deficiency anemia, vitamin D deficiency, goitre, night blindness, kwashiorkor, and marasmus — along with their symptoms.
• Digestion Process in Humans
A simple explanation of how the mouth, stomach, liver, pancreas, and intestines work together to break down food into absorbable nutrients.
• Difference Between Food Processing & Preservation
Food processing modifies raw food into consumable forms; preservation focuses on extending shelf life and preventing spoilage.
• Primary Attributes of Food Quality
Attributes include appearance, color, texture, flavor, aroma, nutritional value, and safety.
• Quality Control Cycle in Food Production
Steps such as setting standards, inspection, monitoring, corrective actions, and continuous improvement.
• Types of Food Packaging
Metal cans, glass, plastics, laminates, Tetra Pak, flexible pouches, vacuum packaging, MAP, etc.
This section tests foundational knowledge and basic food science concepts.
SECTION B – Application-Based & Conceptual Questions (21 Marks)
Students must attempt any three questions. These require explanation, data interpretation, and real-world application.
Topics Covered:
• Chemical Composition of Food
Carbohydrates, proteins, fats, vitamins, minerals — their structure, functions, energy values, and roles in metabolism.
• Designing a Balanced Diet
Creating a nutritionally adequate diet for a specific age group, gender, occupation, or population (children, athletes, elderly, pregnant women).
• Benefits of Modern Preservation Techniques
How pasteurization, refrigeration, freezing, canning, and irradiation reduce spoilage, ensure safety, prevent microbial growth, and support the food industry.
• Role of Food Quality Attributes
Why color indicates freshness, texture signals ripeness, and nutritional content helps determine overall food value.
• Desirable Attributes of Food Packaging
Protection from contamination, ease of handling, consumer convenience, communication (labels), sustainability, and cost-effectiveness.
This section evaluates practical and conceptual knowledge of food science and nutrition principles.
SECTION C – Long Descriptive / Analytical Questions (35 Marks)
This section contains five major units, each offering two choices, of which students must attempt one. These questions explore deeper understanding, real-world challenges, and detailed processes.
C1 – Malnutrition & Iron Deficiency
Option A:
Detailed explanation of how public health nutrition programs—ICDS, Mid-Day Meal, POSHAN Abhiyaan—combat malnutrition through supplementation, education, and targeted interventions.
Option B:
Consequences of Iron Deficiency: fatigue, poor growth, weakened immunity, cognitive decline — along with prevention: fortified foods, dietary changes, supplementation.
C2 – Digestion, Absorption & Cultural Influences
Option A:
Complete description of digestion—from ingestion to absorption of carbohydrates, proteins, fats, vitamins, and minerals — and how the body uses these nutrients.
Option B:
Impact of culture, traditions, affordability, education, and socioeconomic status on dietary patterns and nutritional health.
C3 – Balanced Diet Challenges & Dietary Guidelines
Option A:
Challenges faced in maintaining a balanced diet in resource-poor settings: lack of access, poverty, food insecurity, limited diversity.
Option B:
Evaluation of current dietary guidelines, their relevance, gaps, and suggestions for improving nutrition outcomes.
C4 – Food Preservation & Cooking Methods
Option A:
General principles of preservation — heat, removal of moisture, pH control, sugar/salt concentration — and how these prevent spoilage.
Option B:
Cooking methods such as boiling, steaming, roasting, frying, baking — their advantages, disadvantages, and examples of suitable foods.
C5 – Food Processing Sector Growth & Importance in India
Option A:
Growth opportunities in food processing—Make in India, PMFME, cold chain development, export potential, value addition, government schemes.
Option B:
Importance of food processing in India — reducing waste, generating employment, boosting farmers’ income, contributing to GDP, and ensuring food security.
Purpose of This Examination
The exam is structured to assess whether students can:
Understand the science behind food and nutrition
Recognize deficiency diseases and their societal impact
Apply preservation and processing knowledge to real-world food systems
Evaluate food quality and safety parameters
Design balanced diets and analyze nutritional adequacy
Understand digestive physiology and nutrient utilization
Analyze India’s food sector challenges and opportunities
This paper tests both the scientific concepts and practical applications required for foundational competence in Food Science and Nutrition.
