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Home Test Papers Indira Gandhi National Open University DNHE1 Nutrition for the
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DNHE1 Nutrition for the Community June 2012
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Question Papers (b) Absorption of iron from animal foods is high and absorption from plant foods is
very low.
Health Diet and Nutrition
Model Papers
(c) Balanced diets are individual specific,region specific and income specific.
(d) Digestion of carbohydrates in our body.
3. (a) What measures can we adopt to improve the protein quality of plant foods? 5
(b) What are carotenoids? List the rich sources of beta carotene. 5
(c) Enlist the functions of the following nutrients. 2+4+4
- Vitamin D
- Iron
4. (a) Which nutrients are of particular importance for the following individuals?
Give suitable justifications. 4+4+4
- Preschool child
- Adolescent
- Elderly
(b) What are the specific considerations you would keep in mind while planning
meals / diet for a pregnant woman? 8
5. (a) Xerophthalmia is caused due to the deficiency of which nutrient in our diet?
Give the manifestations and the measures you will adopt to prevent xerophthalmia.
1+4+5
(b) List the principles for treatment / management of diabetes mellitus. What
modifications in nutritional needs would you recommend for an individual suffering
from diabetes? 3+7
6. (a) Enumerate the causes of food spoilage. 6
(b) Discuss the common techniques we can use for preservation of food. Give
suitable examples. 10
(c) List the points you would keep in mind while buying the following : 2+2
-- Eggs
-- Leafy vegetables
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- ICDS
(b) Explain how measurement of height,weight and Mid Upper Arm Circumference
(MUAC) help to assess nutritional status of children.
8. Write short notes on any four of the following : 5+5+5+5
(a) Factors affecting food budget.
DNHE1 Nutrition for the Community DNHE1 Nutrition for the Community June
2006 Testpapers
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CFN2 Your Food and its Utilisation Testpapers
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BFN001 Introduction to Food Safety Testpapers
Note: The above courses are picked automatically by the website for indicative purpose only.
However, students are requested to check with the University for the similarity of the course or for
any other information in regard to the course.
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