No.

of Printed Pages : 8 DNHE-1

DIPLOMA IN NUTRITION AND

HEALTH EDUCATION
Term-End Examination
December, 2013

DNHE-1 : NUTRITION FOR THE COMMUNITY

Time : 3 hours Maximum Marks : 100
Note : Attempt five questions in all. Question No. 1 is
compulsory. All questions carry equal marks.

1. (a) Define each of the following : 10

(i) Hormone
(ii) Recommended Dietary Intake
(iii) Nutrition Education
(iv) Oedema
(v) Pectin
(b) Fill in the blanks : 5
(i) One gram of carbohydrates provides
approximately Kcal.
(ii) is a protein and iron
containing compound present in
blood.
(iii) is also called the
"Sunshine Vitamin".
(iv) The normal fasting blood glucose level
is

DNHE-1 1 P.T.O.
 (v) The astringent feeling in the mouth
when we sip strong Indian tea
without milk is due to the presence of
in tea.
(c) List five steps involved in growth 5
monitoring.

2. Explain each of the following : 5+5+5+5

(a) Protein sparing action of carbohydrates.
(b) Nutrients : Action, Interaction and Balance.
(c) Role of water in our body.
(d) Digestion of proteins in the body.

3. Give reasons for the following : 4+4+4+4+4

(a) "Simplest classification of food is based on
nutrients function".
(b) Iron influences the work capacity.
(c) Vitamin A is essential for maintaining
normal vision.
(d) Cereal-pulse combination improves the
protein quality of a diet.
(e) RDI's for energy and protein are given as
additional intakes in pregnancy and
lactation.

4. (a) What is meal planning ? Discuss the aims 8

of meal planning giving a suitable example.

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 (b) Which nutrients are of particular
importance for the following groups ? Give
suitable justifications. 4+4+4
(i) Infancy
(ii) Adolescent girl
(iii) Elderly

5. (a) Explain the factors that influences food 6

budget.
(b) List the points to be kept in mind while
purchasing the following foods : 3+3+3
(i) Cereals and millets
(ii) Fats and oils
(iii) Fruits and vegetables
(c) Discuss various causes of food spoilage. 5

6. (a) Describe the causes and clinical features of

the following : 4+4+4
(i) Xerophthalmia
(ii) Pellagre
(iii) Rickets
(b) Discuss the dietary management of the 4+4
following :
(i) Obesity
(ii) Hypertension

DNHE-1 3 P.T.O.
7. (a) Describe the major features of the following
nutrition programmes : 5+5+5
(i) ICDS
(ii) MDM
(iii) IDD control programme
(b) Explain briefly the two commonly used 5
anthropometric measurements in the
assessment of nutritional status of pre-
school children.

8. Write short notes on any four of the following :

(a) Common techniques used for preservation
of food. 5+5+5+5
(b) Estimating energy requirements of adults
(c) Lathyrism
(d) PEM in children
(e) Role of grades, brands and labels in food
purchase.

DNHE-1 4
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DNHE-1 5 P.T.O.
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DNHE-1 6
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DNHE-1 7 P.T.O.
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DNHE-1 8