Biology Answers

Briefly explain the digestion, absorption, and utilization of protein, carbohydrate, and fats in our body.

40. Explain the following in 2-3 sentences.

(a)Health

(b)Pellagra

(c)Cretinism

(d)Atherisderosis

(e)Recommended Dietary Intakes

(f)Rickets

(g)Mycotoxins

(h)Adulterations

(i)Inhibitors

(j)Perishability

(k)Wasting

(l)Constipation

(m)Standardised Recipe

(n)Mutual Supplementation

39. Write short notes.

(a)Functions of iron

(b)Dietary consideration for an adolescent

(c)Importance of breast milk

(d)Clinical features of vitamin D deficiency

(e)Fluorosis

(f)Spectrum of Iodine Deficiency Disorders (IDD)

(g)Lathyrism

(h)Beri-Beri

(i)Pasteurization of milk

(j)Ariboflavinosis

(k)Oral Rehydration Therapy

(l)Advantages of breast feeding and infant

(m) Dehydration and its management

37. Differentiate between essential and nonessential amino acids.

38. Discuss the points you need to keep in mind for purchasing packed food products in the context of labelling.

35. Discuss the physical mental and social dimensions of health. Explain how these dimensions are interrelated.

36. Explain the role of fibre and water in the human body.

33. What does the nutrient requirement during pregnancy differ from the nutrients need of an adult women when non pregnant and why? Comment giving the nutrient needs during pregnancy and the points you will keep in mind while planning a diet for a pregnant woman.

34. Enlist the records you will maintain in a food service unit.

31. Explain the role of fibre and water in the human body.

32. Discuss the psychological changes occurring during old age that influence meal planning for the elderly. Enumerate the specific points to be kept in mind while planning diet for the elderly.

29. List the clinical features and measures you would adopt to prevent the following disorders:

(a)Ariboflavinous

(b)Diabetes mellitus

(c)Hypertension

(d)PEM

30. Explain the components and beneficiaries of mid day meal programme.