(SEM III) THEORY EXAMINATION 2024-25 FOOD SCIENCE AND NUTRITION

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.