Food Nutrition & Biochemistry — Winter 2019

What do you mean by Basal Metabolism Rate? Enlist the factors affecting on BMR.

Discuss briefly the role and applications of enzymes in food processing.

Describe the properties, functions and deficiency symptoms of Vitamin C.

Define Nutrition. Enlist the factors affecting human nutrition.

Highlight on the effect of heat processing on protein.

Explain the metabolic pathway for oxidation of glucose to pyruvate.

Explain Glycolysis metabolism with each step. State the importance of Glycolysis in human nutrition.

State WHO/FAO guidelines for food fortification.

Define RDA. Briefly explain the factors affecting RDA.

Describe Lock - Key hypothesis and Induced fit hypothesis for enzyme specificity.

Discuss the effect of heat processing on fat.

What are recommendations given by ICMR for designing Balanced diet?

Discuss the classification and nomenclature systems for enzymes.

Write a short note on ‘Factors affecting digestion of food’

Draw a well labeled Food Guide Pyramid with food groups and serving sizes.

Define essential amino acid. Explain protein digestion metabolism in human body.

What is the Role of hormone in metabolism?

Differentiate between soluble fiber and insoluble fiber.

Define absorption of nutrient. Explain different mechanisms of nutrient absorption.

What are characteristic features of fat soluble vitamins?

What do you understand by protein efficiency ratio and net protein utilization?

Describe the classification of minerals on the basis of requirement in human body. Enlist the vital general functions of mineral in human nutrition.

What are deficiency symptoms and sources of Vitamin D.

What are excessive consumption consequences and food sources of fat?

Describe the properties, functions and deficiency symptoms of vitamin Thiamin.