FSN 359 PYQ 2019 Past Paper PDF

PYQ-2019 1. b. Mention the name of the foods: 1. The best sources of vitamin C-citrus fruits, tomatoes, leafy vegetables and potatoes. 2. The best sources of vitamin D-Exposure of skin to sunlight ,Whole milk, sun-cured hays, forage crops, fish liver oils, irradiated yeast. 3. Foods rich in beta-carotene-Yellow or orange fruits and vegetables such as pumpkin, carrot, papaya, mango 4.Rich sources of potassium-Avocado, sweet potato, spinach, watermelon 5. Good sources of zinc-Oysters, red meat, poultry, beans, nuts crab 6.Carbohydrate rich foods- Cereals - wheat, rice, bajra, maize, etc. ,Pulses - Rajma, channa, all dals, Roots and tubers - potatoes, sweet potatoes, beetroot and tapioca ,Sugar, jiggery 1. c Correct the statements: 1.45-65% of total caloric intake of an adult should come from fats. Ans-45-65% of total caloric intake of an adult should come from carbohydrates. 2.All disaccharides are reducing sugars. Ans- All monosaccharides are reducing sugars. 3. Lactose is composed of two units of fructose. Ans- Lactose is composed of one unit of glucose and one unit of galactose. 4. KMS is generally used in coloured products. Ans- Benzoic acid is generally used in coloured products. 6. What are the principles of food preservation? Write in brief about different methods of fruit and vegetable processing. Ans- The principles of various methods for food preservation are as 1) Prevention or delay of microbial decomposition By keeping out microorganisms (asepsis) By removal of microorganisms By hindering the growth and activity of microorganisms (e.g. by low temperatures, drying, anaerobic conditions, or chemicals) By killing the microorganisms (e.g. by heat or radiation) 2) Prevention or delay of self decomposition of the food By destruction or inactivation of food enzymes (by blanching) By prevention or delay of chemical reactions (By using antioxidant) 3) Prevention of damage caused by injury, insect/rodent attack. Different methods of fruit and vegetable processing- Physical methods- Cooling to → Low temperature refrigeration (0 to 7°C) - preserves for shorter period (days) → Freezing - preserves for several months Heating → pasteurization, cooking, sterilization etc Exposure to ionizing radiation → UV, γ, etc Application of high pressure Drying → removal of water to a level which does not support the growth of microorganism Chemical methods- a. By addition of acid (acetic or lactic)- Pickling (vegetable, olive, cucumber, sour craut) b. By addition of salt/brine- Salted mango/vegetable slices, salted and cured fish and meat i. Dry salting ii. Brining c. By addition of sugar along with heating- Confectionary products like jams, jellies, preserves, candies, marmalades etc. d. By addition of chemical preservatives. i) Use of class II preservatives like Potassium meta-bi- sulphite, sodium benzoate, sorbic acid in food products. ii) Use of permitted and harmless substances of microbial origin like tyrosine, resin, niacin as in dairy products. iii. By fermentation i. Alcoholic fermentation (wine, beer) ii. Acetic acid fermentation (vinegar) iii. Lactic acid fermentation (curd, cheese, pickling of vegetables). iv. By combination method- i. Combination of one or more methods for synergistic preservation ii. Pasteurization combined with low temperature preservation. iii. Canning: heating combined with packing in sealed container. iv. Hurdle technology like low pH, salting, addition of acid, use of sugar, humectants etc. 7.What is food microbiology? Write the causes of spoilage of fresh and processed foods. Ans-Food microbiology is the study of the microorganisms that colonise, modifyand process or contaminate and spoil food. The major factors affecting food spoilage are 1) Growth and activities of microorganisms (bacteria, yeasts, and moulds) 2) Activities of food enzymes and other chemical reactions within food itself- Some fruits and vegetables turn brown when damaged or when their cut surfaces are exposed to air due to the presence of the enzymes phenolase, peroxidase polyphenol oxidase. Their actions can be easily controlled by regulating the temperature and excluding moisture and air. Enzymes can act between zero and 60°C. The optimum temperature of reaction is usually 37°C, the rate varying directly with temperature. All enzymes are inactivated at 80°C. 3) Infestation by insects, rodents - The loss of food due to insects varies from 5 to 50 per cent. Apart from the direct loss through consumption of the food, insects cause greater damage by the bruises and cuts they make in foods, thus exposing them to microbial attack resulting in total decay. 4) Inappropriate temperatures for a given food - Foods and food products stored at room temperature or in warm locations are easily spoiled by mesophilic and thermophilic organisms. 5) Either the gain or loss of moisture 6) Reaction with oxygen- may bring about undesirable changes in food such as destruction of food colour, flavour, and vitamins A andC. Necessary for the growth of moulds and, therefore, it must be excluded from food in the course of processing. 7) Light- Light destroys vitamins B, A and C and also many food colours. Not all wavelengths of natural or artificial light are absorbed by food constituents or are equally destructive.Foods may be protected from light by impervious packing or keeping them in containers that screen out specific wavelengths. PYQ- 2019 5. How digestion and absorption of protein takes place in human body? Explain the disease caused by protein deficiency. (6+4) ANS:  Protein absorption: Protein absorption also happens in your small intestine, which contains microvilli. These are small, finger-like structures that increase the absorptive surface area of your small intestine. This allows for maximum absorption of amino acids and other nutrients. Once they’ve been absorbed, amino acids are released into your bloodstream, which takes them to cells in other parts of your body so they can start repairing tissue and building muscle.  Protein digestion: Proteins play a vital role in the growth and replenishment of body cells and tissues. The digestion of proteins takes place in the stomach with the help of protease and pepsin enzymes, which breaks down the proteins into amino acids. The process is facilitated by the hydrochloric acid present in the stomach. Amino acids are tiny elements which get absorbed into the blood system through the wall of the small intestine. Also refer: Proteins.  Disease caused by protein deficiency: Kids Growth Lack of protein leads to stunted growth in children and is a prominent symptom of kwashiorkor. This is a sign of malnutrition, and studies state that low protein intake is associated with impaired growth and, at times, delay in various body developments. Bone Health When the protein intake becomes, less the bones are also at high risk. This disease caused by deficiency of protein will weaken the bone and increase the risk of fracture. Hip fractures are common in postmenopausal women with low protein levels. 20 grams of protein every day was seen to help them prevent their bone health extensively. Loss Of Muscle Mass The muscles are the body's largest reservoir of protein. When the body runs short of protein, the muscles start reducing. These signs of protein deficiency occur in all age groups, but the condition recovers with protein intake. Skin, Nail, And Hair Problems Protein deficiency often has an impact on the hair, nails, and skin as they are largely made of protein. The protein deficiency disease symptoms include  flakiness, red patches, depigmentation on the skin  thinning, colour, and loss of hair  brittle nails Fatty Liver Fatty liver is another common symptom of protein deficiency disorder. It accumulates fat in the liver cells and, when left untreated, will potentially lead to liver failure. It mainly occurs in obese people and in populations that consume a lot of alcohol. Edema Edema is a swollen and puffy skin condition that is a disease caused by a deficiency of protein. It is caused by low quantities of albumin, the most abundant protein in the blood. The swelling in the skin happens because lack of protein level leads to lower oncotic pressure, resulting in the fluid accumulating in the tissues. In rare circumstances, a protein deficiency disease will also lead to fluid build-up in the abdomen, which results in a bloated belly. 6. What are principles of food preservation? Write in brief about different methods of fruit and vegetable processing.(3+7) ANS: There are three main principles : A. Prevention / delay of microbial decomposition of the food. B. Prevention / delay of shelf decomposition of the food. C. Prevention of damage by insects, animals, mechanical causes etc. A. Prevention / delay of microbial decomposition of the food: 1. By Keeping out the micro organisms -Asepsis 2. By Removal of micro organisms -Filtration 3. By Hindering the growth and activity of micro organisms -Anaerobic condition 4. By Killing the micro organisms -Exposing at high temperature 5. By irradiation B. Prevention/delay of shelf decomposition: (i) By destruction or inactivation of enzymes –Blanching. (ii) Prevention / delay the non-enzymatic chemical reactions –Antioxident  Different methods of fruit and vegetable processing: You can preserve late-summer fruits and vegetables in four basic ways. These include freezing, canning, pickling and drying or dehydrating. Freezing is the simplest way to save produce. It is important to freeze the produce as quickly as possible, and to do so in freeze-grade bags or other contain. Freezing Freezing is a low temperature preservation process where the product is frozen at -38 0C and stored -18 0C. Freezing is cheaper than canning and frozen products are close to fresh products and of better quality the metabolic activity and spoilage due to post harvest chemical are retarded by freezing. Through the product preserved by freezing retains their quality appreciably, the major disadvantage of the process is that the low temperature has been maintained during handling, transportation and storage before the product is finally consumed. Suitable fruits and vegetables for freezing are mango slices, pulp, pineapple slices, guava slices, orange segments, peas, carrot, cauliflower, beans, etc. When compared to the most other food preservation methods, freezing requires the least amount of food preparation before storage and under optimum conditions it has the best nutrient, flavour, and texture retention. Since food remains microbiologically safe during freezing, its shelf life is determined by chemical and physical changes that occur during storage. IQF refers to Individual Quick Freezing of every particle/aggregate using fluidization in a stream of very cold air. Fluidization leads to high heat transfer co-efficient and therefore very rapid freezing and hence better quality. For example, freezing of green peas in an air blast freezer may take 3-4 h whereas it is only 10-12 min by IQF. This results in for better texture and there is no humb or block formation. Some of other important IQF products are frozen fruit dices and cut vegetables Dehydration Dehydration is the removal of moisture from fruits and vegetables by artificially produced heat under controlled condition of temperature, relative humidity and air flow. In dehydration, sufficient moisture is removed so that the product is free from spoilage; but this must be done in such a way to preserve food value as far as possible. Rate of dehydration is so done in hygienic condition to have products of uniform colour than sun dried. Dehydration reduces the bulk, requires less storage space and usually cheaper that the other methods of preservation. The suitable fruits and vegetables for dehydration are grape, date, fig, raw mango, anola, ber, litchi, apricot, banana, apple, carrot, leafy vegetables, etc. FPO specification for dehydrated fruits and vegetables are; 1) Moisture content shall not exceed 20 per cent and 24 per cent (w/w) respectively. 2) Fruits and vegetables used for drying be clean, wholesome and shall be practically free from insect or fungal attack. 3) Dehydrated products may contain permitted preservations. Equipments used for Dehydration Blanching unit: It can be used for pre-treatment (steam blanching) of fruits and vegetables before processing. Types of dryers used: Kiln drier- pieces; Cabinet/tray drier- pieces; purees, liquids; tunnel- pieces; continuous conveyer belt-purees, liquids; Belt trough-pieces; air lift- granules; spray- liquid; vacuum-purees, liquid, pieces; Fluidized bed-small pieces; Drum or roller-Liquid, purees. Vacuum drier- It is used for dehydration of fruits and vegetables without any change in sensory attributes. Canning Canning is a method of food preservation. Canning may be defined as heating and sealing of food material in a hermetically sealed container. a) Fruit Canning: The most important fruits for canning are mango, pineapple, guava, litchi, cherry. Strawberry, jackfruit, etc. Specification - The head space in the can shall not be more than 1.6 cm. - The drained weight of the fruit shall not be less than 50 per cent and fruit should be firm - No preservative shall be added - No artificial colour shall be present - The can shall not show any positive pressure at sea level and shall not show any sign of bacterial growth when included at 37 0 C for a week. b) Vegetable Canning: In vegetable canning, the specific requirements for brine strength, exhaust, processing temperature, time and types of cans, etc., are needed. Suitable vegetables for canning are cauliflower, carrot, peas, okra, beans, cabbage, etc. Mushrooms can also be canned. Specifications - The head space in the can shall not be more than the 1.6 cm. - The drained weight of preservative of the vegetables shall not be less than 55 percent except in tomato (50%) - No addition of preservative and no artificial colour shall be present except in the case of peas. - The can shall not show any sign of bacterial growth when incubated at 370 C for a week. Process of Canning 1) Selection of fruits and vegetables i) Fruits and vegetables should be absolutely fresh. ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning. iii) All vegetables except tomatoes should be tender. iv)Tomatoes should be firm, fully ripe and of deep red colour. v) Fruits and vegetables should be free from dirt. vi) They should be free from blemishes, insect damage or mechanical injury. 2) Grading: The selected fruits and vegetables are graded according to size and colour to obtain uniform quality. This is done by hand or by machines such as screw grader and roller grader. Fruits like berries, plums and cherries are graded whole, while peaches, pears, apricots, mangoes, pineapples, etc., are generally graded after cutting into pieces or slices. 3) Washing: It is important to remove pesticide spray residue and dust from fruits and vegetables. One gram of soil contains 1012 spores of microorganisms. Therefore, removal of microorganisms by washing with water is essential. Fruits and vegetables can be washed in different ways. Root crops that loosen in soil are washed by soaking in water containing 25 to 50 ppm chlorine (as detergent). Other methods of washing are spray washing, steam washing, etc. 4) Peeling: The objective of peeling is to remove the outer layer. Peeling may be done in various ways. (hand peeling, steam peeling, mechanical peeling, lye peeling, flame peeling). 5) Cutting: Pieces of the size required for canning are cut. Seed, stone and core are removed. Some fruits like plum from which the seeds cannot be taken out easily are canned whole. 6) Blanching: It is also known as scalding, parboiling or precooking. Fruits are generally not blanched leaving the oxidizing enzyme system active. Sometimes fruit is plunged for a given time- from half to, say, five minutes, according to variety-into water at from 180 °F to 200 oF, and then immediately cooled by immersion in cold water. The object is to soften the texture and so enable a greater weight to be pressed into the container without damage to the individual fruit. Blanching is usually done in case of vegetables by exposing them to boiling water or steam for 2 to 5 minutes, followed by cooling. The extent of blanching varies with the toed. This brief heat treatment accomplishes the following: i) Inactivates most of the plant enzymes which cause toughness, discolouration (polyphenol oxidase). mustiness, off-flavour (peroxidase), softening and loss of nutritive value. ii) Reduces the area of leafy vegetables such as spinach by shrinkage or wilting, making their packing easier. iii) Removes tissue gases which reduce sulphides. iv) Reduces the number of microorganisms by as much as 99%. v) Enhances the green colour of vegetables such as peas, broccoli and spinach. vi) Removes saponin in peas. vii) Removes undesirable acids and astringent taste of the peel, and thus improves flavour. viii) Removes the skin of vegetables such as beetroot and tomatoes which helps in their peeling. 7) Cooling: After blanching, the vegetables are dipped in cold water for better handling and keeping them in good condition. 8) Filling: Before filling, cans are washed with hot water and sterilized but in developing countries these are subjected to a jet of steam to remove dust and foreign material. Automatic, large can-filling machines are used in advanced countries but choice grades of fruits are normally filled by hand to prevent bruising in India. Hand filling is the common practice. After filling, covering with syrup or brine is done and this process is called syruping or brining. 9) Exhausting: The process of removal of air from cans is known as exhausting. After filling and lidding or clinching, exhausting is essential. The major advantages of exhausting are as under: i) Corrosion of the tinplate and pin holing during storage is avoided. ii) Minimizes discolouration by preventing oxidation. iii) Helps in better retention of vitamins particularly vitamin C. iv) Prevents building of cans when stored in hot climate or at high altitude. v) Reduces chemical reaction between the container and the contents. vi) Prevents development of excessive pressure and strain during sterilization. Containers are exhausted either by heating or mechanically. The heat treatment method is generally used. The cans are passed through a tank of hot water at 82 to 87 °C or move on a belt through a covered steam box. In the water exhaust box, the cans are placed in such a manner that the level of water is 4-5 cm below their tops. The exhaust box is heated till the temperature of water reaches 82 to 100 0C and the centre of the can shows a temperature of about 79 °C. The time of exhausting varies from 6 to 1 a minutes, depending on the nature of the product. In the case of glass jars or bottles, vacuum closing machines are generally used. The bottles or jars are placed in a closed chamber in which a high vacuum is maintained. It is preferable to exhaust the cans at a lower temperature for a longer period to ensure uniform heating of the contents without softening them into pulp. Exhausting at high temperature should be avoided because. The higher the temperature, the more is the volume of water vapour formed, and consequently the greater the vacuum produced in the can. 10) Sealing: Immediately after exhausting the cans are sealed airtight by means of a can sealer. In case of glass jars a rubber ring should be placed between the mouth of the jar and the lid, so that it can be sealed airtight. During sealing the temperature should not fall below 74 °C. 11) Processing: Heating of foods for preserving is known as processing, however, in canning technology processing means heating or cooling of canned foods to inactivate bacteria. Many bacterial spores can be killed by either high or very low temperature. Such drastic treatment, however, affects the quality of food. Processing time and temperature should be adequate to eliminate all bacterial growth. Moreover, over-cooking should be avoided as it spoils the flavour as well as the appearance of the product. Almost all fruits and add vegetables can be processed satisfactorily at a temperature of 100 °C, i.e., in boiling water.The presence of acid retards the growth of bacteria and their spores. Further, they do not thrive in heavy sugar syrup which is normally used for canning of fruits. Vegetables (except the more acid ones like tomato and rhubarb) which are non-acid in nature, have a hard texture, and proximity to soil which may infect them with spore-bearing organisms are processed at higher temperatures of 115 to 121 0C. The sourness of fruits and vegetables is due to their acid content (measured in pH) which has a great influence upon the destruction of microorganisms. The lower the pH the greater is the ease with which a product can be processed or sterilized. Fruits and vegetables can be classified into the following four groups according to their pH value Bacterial spores can be more easily destroyed at pH 3.0 (fruits) than at pH 5.0 to 6.0 (vegetables, except tomato and rhubarb). Bacterial spores do not grow or germinate below. pH 4.5. Thus, a canned product having pH less than 4.5 can be processed in boiling water but a product with pH above 4.5 requires processing at 115 at 121 oC under a pressure of 0.70 to 1.05 kg/cm2 (10 to 15 lb/sq inch). It is essential that the centre of the can should attain these high temperatures. The temperature and time of processing vary with the size of the can and the nature of the food: the larger the can, the greater is the processing time. The processing time 'for different canned fruits and vegetables is given in the tables Under 'Canning of Fruits' and 'Canning of Vegetables'. Fruits and acid vegetables are generally processed in open type cookers, continuous non-agitating cookers and continuous agitating cookers, while vegetables (non- acid) are processed under steam pressure in closed retorts known as automatic pressure cookers. In India, small vertical stationary retorts (frontispiece) are generally used for canned vegetable processing. The sealed cans are placed in the cookers, keeping the level of water 2.5 to 5.0 cm above the top of the cans. The cover of the cooker is then screwed down tightly and the cooker heated to the desired temperature. The period of sterilization (processing) should be counted from the time the water starts boiling. After heating for the required period the cooker is removed from the fire and the petcock is opened. When the pressure comes down to zero the cover is removed and the cans are taken out. 12) Cooling: After processing. The cans are cooled rapidly to about 39 °C to stop the cooking process and to prevent stack-burning. Cooling is done by the following methods: i) dipping or immersing the hot cans in tanks containing cold water; ii) letting cold water into the pressure cooker specially in case of vegetables; iii) Spraying cans with jets of cold water; and iv) exposing the cans to air. Generally the first method, i.e., dipping the cans in cold water, is used. If canned products are not cooled immediately after processing, peaches and pears become dark in colour, tomatoes turn brownish and bitter in taste, peas become pulpy with cooked taste and many vegetables develop flat sour (become sour). 13) Storage: After labeling the cans, they should be packed in strong wooden cases or corrugated cardboard cartons and stored in a cool and dry place. The outer surface of the cans should be dry as even small traces of moisture sometimes induce rusting. Storage of cans at high temperature should be avoided, as it shortens the shelf-life of the product and often leads to the formation of hydrogen swell. The marketable life of canned products varies according -to the type of raw materials used. Canned peach, grapefruit, pineapple, beans, spinach, pea etc., can be stored for about two years, while pear, apricot, carrot, beetroot, tomato, etc., can be stored for a comparatively short period. 1. (d) i. MONOSACCHARIDES: Monosaccharides are poly- hydroxy-aldehydes or -ketones, generally with an unbranched C-chain. A carbohydrate is an organic compound with the formula (CH2O), with n > 3. Monosaccharides are the most basic form of carbohydrates. Most organisms produce and store energy by breaking down the monosaccharides glucose and harvest the energy released. This type of glucose are classified in terms of the number of carbon atoms and also the functional group attached to it. The monosaccharide which contains aldehyde is known as aldose and those which contain a ketone group is known as a ketose. II. ASEPSIS: Asepsis refers to keeping out the micro-organisms from the food by making use of either natural covering or providing artificial covering around the food. Natural barrier in foods include outer shell of the nuts (almond, walnut, pecan nut) skin/peel of fruit and vegetables (banana, mango, citrus, ash gourd etc), shells on eggs, skin or fat in meat, husk of ear corn etc. Similarly packaging prevents entry of micro-organisms in the food. For example peach or mushroom sealed in tin can, clean vessels under hygienic surroundings helps in preventing spoilage of milk during collection and processing by keeping out the micro-organis 1. a) FILL IN THE BLANKS : i. Food is usually composed of plant or animal origin. ii. Nutrition is an act or process or state of body building through the consumption of right kind of food.. iii. The effects of nutrients are dependent: shortage is called deficiency. iv. Proteins consist of amino acid joined by peptide bond. v. Calcium is a building block for building bone , and iron is a building block for making haemoglobin. vi. Structurally Carbohydrates are polyhydroxy aldehyde and ketone.. What is food ?Why is food important for maintaining a healthy life?Explain the physic-chemical properties of food. ANS : Food is anything that we eat and which nourishes our body. It is essential because it contains substances which perform important functions in our body. Food is important for maintaining healthy life because - Food has always been a central part of our social existence. It has been a part of our community, social, cultural and religious life. Special foods are distributed as a benediction or Prasad in the religious function in homes, temples and churches. Feasts are given at specific stages of life such as birth, naming ceremony, birthdays, marriages, etc. Food has been used as an expression of love, friendship and social acceptance. It is also used as a symbol of happiness at certain events in life. As food is an integral part of our social existence, this function is important in daily life. Refreshment served at get-together or meetings create a relaxed atmosphere. The menu for such get-together should bring the people together, rather than divide them. This basic aspect should be considered in planning menus for such occasions. In addition to satisfying physical and social needs, food must satisfy certain emotional needs. These include a sense of security, love and attention. Sharing of food is a token of friendship and acceptance. food is to provide energy and foit helo us in building and food is to regulate activities of the body. Physico-chemical properties of food : A. Food provides energy Everybody needs energy to do work. Energy is required for walk- ing, studying, eating, working in the house or outside. We get this energy from the food that you eat. You need energy even when we are resting. Different organs inside our body are always working, for example, heart is pumping blood, stomach is digesting food, lungs are breathing in air, etc. All these organs need energy for their respective functions and food provides that energy. B. Food helps in body building Our body is already made up of thousands of small cells. New cells are added to these to help the body to grow. Food is needed for the formation of new cells. Cells also die or are damaged due to injury. New cells need to be formed and this repair work is done with the help of food. C. Food regulates body processes and provides protection against diseases Regulatory functions refer to the role of food in controlling body processes, for example, our body temperature is maintained at 98.60F or 370C. Similarly, the heart beats are also maintained at 72 beats/minute. Excretion of waste products from the body is also regular. If not, the body suffers from a disease called constipation which can lead to further complications. All these processes are regulated by the food that you eat. D. Food provide us nutrients We get carbohydrate, protein, fat,mineral, vitamin, water from food. Carbohydrate provide energy. Those which are not used immediately for this purpose are stored as glycogen or converted to fat and stored, to be mobilized for energy supply when needed. Protein helps in body building of new tissues and maintenance and repair body tissues. Proteins are precursors of regulatory and protective substances such as enzymes, hormones and antibodies. Fats are concentrated sources of energy, carriers of fat-soluble vitamins and essential fatty acids. If excess fats are supplied in the diet, these may be stored as fat reserves in the body. Minerals -functions include body-building (bones, teeth and structural parts of soft tissues) and regulation (e.g., muscle contraction). Vitamins Needed for growth and for regulation of body processes. Water is an essential part of the body structure. It is a carrier of nutrients and a regulator of a number of body functions. What are the macro and micro- minerals? Discuss about functions, requirements, sources and effects of deficiency of some macro-minerals. Macronutrients- These are present in large quantities in foods and are also required in large amounts by the body. Carbohydrates, proteins, Lipid( fats and oils) are macronutrients. Micronutrients- Other important nutrients which are present in small quantities in foods but are essential for our body are called micronutrients. These are minerals and vitamins and are required in very small quantities. If these micronutrients are not eaten in required amounts, it results in deficiency diseases. Minerals and vitamins are called micronutrients. Macro minerals are carbohydrate, protein, fat. Functions of carbohydrate – i. carbohydrates provide energy. ii. Carbohydrates are the main source of energy iii. Carbohydrates spare proteins for body building function. iv. Dietary fibre increases the bulk in stool and helps in defecation. Requirements of carbohydrate – It provided body with glucose which is converted to energy used to support body functions and physical activities. 1 gm of carbohydrate gives 4kcal of energy. Sources of carbohydrate - Cereals - wheat, rice, bajra, maize, etc. Pulses - Rajma, channa, all dals Roots and tubers - potatoes, sweet potatoes, beetroot and tapioca Sugar, jiggery Effects of deficiency - It cause headaches, fatigue, weakness ,nausea, constipation,bad breath etc. Functions of protein– (i) Needed for growth, maintenance and repair of tissues. (ii) Necessary for production of enzymes, hormones, antibodies, haemo- globin, etc. (iii) Help in the clotting of blood. (iv) Provide energy, if necessary. Requirements of protein - Protein are needed in the body for body building. 1 gm of protein gives 4kcal of energy. Sources of protein - - Meat, poultry, fish, eggs - Milk, cheese, paneer, curd - soybeans, peas, pulses, - cereals, nuts and oilseeds like til, groundnuts, etc. Effects of deficiency - It cause swelling ,fatty liver, skin degeneration, increase the severity of infections and stunt growth of children. Functions of lipid - (i) Provide concentrated source of energy. (ii) Reduce the use of proteins for energy. (iii) Carry fat soluble vitamins (A, D, E, K) into the body and help in the absorption of these vitamins. (iv) Help to maintain body temperature. The layer of fat under the skin helps to conserve body heat. (v) Act as a cushion to certain vital organs. (vi) (vi) Help in growth of tissues. Requirements of lipid - Fats and oils are the concentrated source of energy in our diet. 1 gm of fat gives 9 kcal of energy. Sources of lipid - - Cooking oils, ghee, butter - Oilseeds, nuts - Meat, poultry, fish, eggs - Whole milk, cheese Effects of deficiency - It causes dry rashes, hair loss ,a weaker immune system and issue related to vit deficiencies. FSN- 3592020PYQ 1.Whatisfood?Stat et heoveral lcl assif icat ionoffoodwithatl east oneexamplefrom eachgroup.Defi neenergyandment i onthe nameoft heequi pmentf ormeasuri ngener gyoffood?Whatar e themethodsofmeasur i ngenergy? Answer :Foodisanyt hingwhi chshoul dbeedibleandwhi ch nouri shesourbody.I tincludessolids,semi-sol idsandliquids; and i sessent ial asitperf ormsi mpor t antf uncti onsinourbody , i ncludingenergygenerat ion,bodybui lding, regulat ionofbody processesandprotecti onagai nstdiseases. Over all classif icat ionoff oodwi thatl eastoneexampl efr om each gr oupisasf ol lows– A.Cer eal sandmi l let se. g.r ice, wheat ,pear lmi l let ,Sor ghum. B.Pul ses( Legumes)e. g.Gr eengr am, Cowpea, Chi ckpea. C.Fat sandoi l s(nut sandoi l seeds)e. g.Peanut ,Must ard, Niger. D.Fr uit sandVeget abl ese. g.Mango, Guav a,Tomat o,Pumpki n. E.Mi l kandmi l kpr oduct se. g.Cot tagecheese, Cur d. F.Eggs,poult ry, meat ,fi shandot herani mal foodse. g.Rohuf ish, Chicken. G.Sugarandot hercar bohy drat efoodse. g.Tabl esugar( Sucr ose). H.Spi cesandCondi ment se. g.Asaf oet ida, Gar li c,Tur mer ic. Energyisdefi nedasthecapaci tyt odowor k.Ener gypr esentor tr appedi nfoodisf ocusedonchemicalener gyandcanbeusedto generateheatorki net icenergyofmoti on. Theequi pmentusedf ormeasur ingt heener gyv alueoff oodi temsi s Bombcalor imet er. Themethodsofmeasuringener gyar edir ectcal ori metryandindirect cal ori metry.Dir ectcalor imetr ymeasur estheheatout putbythesubj ect , thr oughdi rectobser vati oninsi deacal ori meter.Meanwhilei ndirect cal ori metr ygivesamor efeasi bleandaccur atemeasureofheator ener gyasitmeasuresheatbyusingt hevari abl eofoxygenconsumpti on andmanufact uredCO2. 1.Or_Whatarethepri nci plesofpr eser vati on?Enlistt hemethods off oodpreser vati onment i oni ngthebri efdet ailofanyone method. Answer:Thepr inci plesofpr eser vat ionar easf oll ows. 1)Pr event ionordel ayofmi crobi aldecomposi ti on Bykeepi ngoutmi croor gani sms( asepsi s) Byr emov alofmi croor gani sms Byhi nder ingt hegr owt handact ivi tyofmi croor gani sms( e.g.by l ow t emper atur es, dry ing, anaer obi ccondi ti ons, orchemi cal s) Byki l li ngt hemi croor gani sms( e.g.byheatorr adi ati on) 2)Pr event ionordel ayofsel fdecomposi ti onoft hef ood Bydest ruct ionori nact ivat ionoff oodenzy mes( bybl anchi ng) Byprevent ionordel ayofchemi cal react ions( Byusi ng ant ioxi dant) 3)Pr event ionofdamagecausedbyi njur y,i nsect /rodentat tack Met hodsofFoodPr eser vat ion Preser vat ionoffoodisachi evedbyappl i cati onofphysi cal , chemical and/orbiol ogi calmethodswhi chareasf oll ows: Phy sical met hods a)Byr emov alofheat( Preser vat ionbyl ow temperat ure):i ncl udesmethodsli keref ri gerat ion, Freezi ng preser vat ion,dehy drofr eezi ng,car bonat ion. b.Byaddi ti onofheat( Preser vat ionbyhi gh temperat ure:Pasteur izat ion( LTLT, HTST) ,st eri l izat ion, UHT Processi ng,micr owave. c.Byr emov alofwat er: Dry ing( opensun, sol ar/ pol ytunnel sol ar) , Dehy drat ion( mechani cal dry ing) , Ev apor ati on/ concent rat ion, Freezeconcent rat ion, r ever seosmosi s,f reezedr ying, foam matdr ying andpuf fdr ying. d.ByI rr adi ati on: UVr aysandgammar adi ati ons. e.Bynon- thermal met hods: Highpr essur epr ocessi ng, pul sed el ectr icfi elds. Chemi calmet hods a.Byaddi ti onofacid( acet icorl act ic): Pickl i ng( veget abl e,ol i ve, cucumber ,sourcr aut). b.Byaddit ionofsal t/ bri ne: Sal tedmango/ veget abl esl i ces, sal ted andcuredfishandmeat i.Dr ysal ti ngi i.Br ini ng. c.Byaddi ti onofsugaral ongwi thheat ing: Conf ect ionar ypr oduct s l ikej ams,jel li es, pr eser ves, candi es, mar mal adeset c. d.Byaddi ti onofchemi cal preser vat ives: i )Useofcl assI Ipr eser vat ivesl i kePot assi um met a-bi -sul phi te, sodi um benzoat e,sor bic aci dinf oodpr oduct s. i i )Useofper mit tedandhar mlesssubst ancesof mi crobi alor igi nli ket yrosi ne, resi n,ni aci nas i ndai rypr oduct s. Bi ologi calmet hod Byf erment ati onorsour ing: i.Al cohol i cfer ment ati on( wine, beer ) i i.Acet icaci dfer ment ati on( vinegar ) i i i.Lact icaci dfer ment ati on( cur d,cheese, pi ckl i ngofv eget abl es). Combi nat ionmet hod i.Combi nat ionofoneormor emet hodsf or sy ner gist icpr eser vat ion. i i.Past eur izat ioncombi nedwi thl owt emper atur e pr eser vat ion. i i i.Canni ng: heat ingcombi nedwi thpacki ngi n seal edcont ainer. i v.Hur dlet echnol ogyl i kel owpH, sal ti ng, addi ti onofaci d,useofsugar ,humect ant set c. Her eChemi cal met hodoff oodpr eser vat ioni sment ionedi nbr iefdet ail asf oll ows: Appr opr iat equant it yofcer tai nchemi cal saddedt othe f oodcanhi ndert heundesi rabl espoi l agei nthef oodby- * Byact ingasanant i- oxi dant. * Theopt imum quanti tyofpreser vati veasperappr ovedregul ati onneed t obeusedashigherconcentr ati onscanbeahealt hhazard. *Chemicalpreserv ati vesarebenzoi caci danditssodi um sal t(sodi um benzoate) ,sorbicaci d,pot assi um meta- bi- sul phit e(KMS)etc. Salt ingandPi ckli ng:Saltingalsoknownascuri ngr emovesmoistur e from f oods.Pi ckli ngmeanspr eser vingf oodinbri ne( sal tsol uti on)or mar i nati nginv inegar(aceticaci d)andinAsi a,oil isusedt opr eserve foods.Saltki l lsand, inhibit sgrowthofmicr oorganismsat15-20%of concent rati onandpreventsbrowni ng.Ther earevari ousmet hodsof pi ckli ngli kechemicalpickl ingandf ermentat ionpi ckli ng.I ncommer cial pi cklessodi um benzoateorEDTAisaddedtoincr easeshelfli fe. Sugarisusedinsyrupf or mt opreser vefruit sori ncr ystal li zedf ormif themater i alt obepr eservediscookedint hesugarti llcr ystall izat ion takesplace.Anot herusei sforglazedfr uitthatgetssuperfi cialcoati ng ofsugarsy r up.Generall y,syrupcontai ning66%ormor esugardoesnot fermentandactsaspr eservati vebyosmosi s.E.g.j am, j ell y,preserv e candyet c. Aci d:Addi ti onofor gani caci dsli kecit ri c,acet ic( vinegar )andl act icaci d i nthefoodinhibi tsthegr owt hofmanyor gani sms.About2%acet icaci d pr event sspoilageofmanyproduct s. Pr eserv ati onbyoi landspices:Alayerofoilontopofanyfoodprevent s gr owthofmicrobeslikemoul dsandyeastsbypr ev enti ngexposuretoair. I ncor porat ionofspicesinfoodl i keturmeric,gi nger, garl ic, pepperasin pi ckl esgiv espr ot ectionagainsthar mf ulpathogen Q. 2Defi neNut r it ion&Malnutr iti on.Gi veabriefi deaaboutmaj or& mi nornutr ient s.Discussabouttwomajort ypesPEM. Ans:.Nutr iti on:NUTRITI ONisthepr ocessbywhichfoodistakeni nand ut il izedbythebody.Foodpr ovi desnour ishmentt ot hebodyandenabl es i ttostayfi t&healt hy. Mal nutri ti on:Malnut ri ti onr ef erstodefi cienci esorexcessesin nutr ienti ntake, imbalanceofessenti alnut ri entsorimpair ednutrient uti l izati on. Maj ornutr ient s-Thesear epr esenti nlar gequant it iesi nfoods andar eal sorequi redin l argeamount sbythebody.Car bohy drat es, prot eins, Lipi d(f atsandoi l s) ar emajornut ri ent s. Minornut ri ent s-Otheri mpor tantnut ri ent swhi char epr esenti n smal lquanti ti esi nfoods butar eessent ialf orourbodyar ecal l edmi nornut ri ent s.Thesear e miner alsandv itaminsandar e r equi redi nver ysmal lquant it ies. Twomaj ort ypesPEM: A.Kwashiorkor : I tisadi seasemarkedbysev er eprot ein malnut ri ti on&bilateralext remi tyswell i ng.Itusual l yaf f ect sinfant s& chi l dren,mostoft enar oundtheageofweaningthroughage5. Sy mpt oms: 1.Changei nski n&hai rcol our. 2. Fat igue3. Lossofmuscl emass.4. Diar rhea B.Marasmus:Iti sadefici encyofall macr onutri entsprot ein, car bohydr ates, fat s.Itisaseveredi etar ymal nut rit ion.Thewor d marasmuscomesfrom Greekword“marasmos”(wither ing). Sy mptoms:Di zzi ness, wei ghtl oss, dehy drat ion, lackofener gy, shr inkageofst omach. Di 3. f fer ent iat ebet weensat urat edandunsat urat edf att yaci d wi thexampl e.Wri teatl eastt womaj orf unct ionsandt wo maj orsour cesofvi tami nA,D, C. SATURATESFATTYACI DS UNSATURATEDFATTYACI DS These ar e the si mpl est for m of These are complex fat ty aci ds. They fat s.Theydonothaveacarbon- car bon haveoneormorecarbon- car bondouble doublebond. bonds Satur ated fatty acids have higher Unsaturated f att y acids have lower melti ngpointandt hatiswhyatr oom mel t ingpoi ntandthatiswhyatr oom temperat uretheyexi stinthesol i d-stat e. temperaturet heyexi stinthel iqui dstat e Satur atedfat tyaci dshavelow chances Unsatur ated fat ty aci ds hav e hi gh ofoxi dati onandtheyhav elowrancidit y. chancesofoxi dati onandranci dit y Theyhaveahi ghershelflif e,sot hey Theyhaveal essershel fli fe,so t hey can be stored for longer dur ation cannotbest oredforl ongdur ati on. wit houtdecomposit ion. Examples of commonly known Exampl esofunsatur atedf att yaci dsare satur atedf att yaci dsar e–st ear icaci d, – l i nol eicaci d,l inol enicaci d,cr otoni c capric aci d,lauri c aci d,pal mit ic aci d, aci dandol eicaci det c. my r isti cacids,et c. NAME FUNCTI ONS SOURCE VI T-A 1.Essenti alf orproperf uncti oni ngof 1.Liv er,eggs,f ish l i ver eyes, thati s,v isi onindimli ght oi ls 2.Necessar yforheal thy ski n and 2.Gr eenleafyv eget abl es, l ini ngsofnose,mout h,thr oat,eyes, i.e. ,bathua, etc. ear s,l ungsandot heror gan VI T-D 1.Necessary f or formation and 1.Exposure of ski n to maintenanceofstrong,healt hyteeth sunli ght andbones 2.Eggs,li ver ,fi sh liv er 2.Helps int he properabsorption oil s and ut i li zati on of cal ci um and phosphorusinthebody VI T-C 1.Necessar yf orthe f ormati on of 1.Cit rusf rui tsl i keaml a, the sub-stance t hat hol ds cell s or ange, l emon, guava,etc toget her 2.Greenleafyv eget ables, 2.Needed for str ong teeth and e. g.spinach,cbbage; bones OR DEFI NECARBOHYDRATES.CLASSI FYCARBOHYDRATES WITHATLEASTTWOEXAMPLESFROEACHCLASS ANS- CARBOHYDRATES- Acar bohy drat eisanor gani ccompoundwi tht heempi ri cal for mul aCm( H2O)n;t hatis,consi stsonl yofcarbon, hy dr ogen,andoxy gen,wi tha hydrogen: oxygenatom rati oof2:1( asi nwater ).Carbohydr atescanbevi ewedas hydratesofcarbon, hencetheirname. CLASSI FICATI ONSOFCARBOHYDRATES- Monosacchar ide Amonosacchar idei st he si mplestf orm of Examplesofmonosacchar ides sugarandt he mostbasicunitof ar eglucose, fruct ose, andri bose carbohydrat es1.Theyareusuall ycolorl ess, water- solubl e,andcrystal li nesoli ds Di sacchar ide Adisacchari de( al socall edadouble commonexampl esaresucr ose, sugar)isthesugarformedwhent wo l actose, andmal tose. monosacchar i des(si mplesugars)are j oinedbygl y cosidi cli nkage.Like monosacchar i des,di sacchar idesar e sol ubl einwat er Ol i gosacchar ide ol igosacchar ide, anycar bohy drat eof Mal tot ri ose, Raf fi nose f rom t hreet osixunit sofsi mpl esugar s ( monosacchar ides) Pol ysacchar ide Pol ysacchar idesar elongchai nsof Gl ycogen, Cel l ulose, Star ch car bohydrat emolecul es,composedof sev eralsmall ermonosacchar ides Q.4.Wr it eanaccountont hef act orsr esponsi blef orf oodspoi lagewi th exampl e. Ans:Themaj orf act orsaf fect ingf oodspoi l agear e 1)Gr owthandact ivi ti esofmi croor gani sms( bact eri a,y east s,and moul ds) Ex-Brochot hri xspp., isacommonspoi l ageor gani sm ofmeat&meat pr oducts. 2)Acti vi ti esoff oodenzy mesandot herchemi cal react ionswi thi nfood i tsel f Ex -ox idat ion, enzy mat icbr owni ng&nonenzy mat icbr owni ng. 3)I nfest ati onbyi nsect s,r odent smi ce Ex- Ratsandcar rydi seasepr oducingmicr oor gani smsont hei rfeetor i nthei rfecesandur ineandcont aminatet hefood 4)I nappr opr iat etemper atur esf oragi venf ood Ex- meatkeptoutofr efr iger ati onov ert wohour s. 5)Ei thert hegai norl ossofmoi stur e Ex-moist urelossi nfr uitandveget ableswhi chcont ainsl arge amountofwater.Moist urecausespaperdegr adat ion&metalr usti ng. 6)React ionwi thoxy gen Ex -foodf lav our ,odor sar eaf fect ed, l ipi doxi dat ioni soneoft he l eadi ngcausesoff oodspoi l age. 7)Li ght.Ex-di scol orat ion, offf lav our&v itl ossofapr oductby phot odegr adati on. FSN – 359 PYQ 2021 1. What is food? Discuss about the func ons of food. Enlist the classiﬁca on of food with at least 4 examples of rich source of par cular component from each group. 2+3.5+4.5=10 ANS. (a)FOOD : Food is anything that we eat and which nourishes our body. It is essen al because it contains substances which perform important func ons in our body. Two important features for any item to be called food are: 1) It should be worth ea ng, that is, it should be ‘edible’. 2) It must nourish the body. (b) FUNCTIONS OF FOOD : There are three physiological func ons performed by food. These are energy giving, body building, regula ng body processes and providing protec on against diseases. (i) Food provides energy - Everybody needs energy to do work. All organs need energy for their respec ve func ons and food provides that energy. (ii) Food helps in body building - Food is needed for the forma on of new cells. Cells also die or are damaged due to injury. New cells need to be formed and this repair work is done with the help of food. (iii) Food regulates body processes and provides protec on against diseases - Regulatory func ons refer to the role of food in controlling body processes, for example, our body temperature is maintained at 98.60F or 370C. Similarly, the heart beats are also maintained at 72 beats/minute. Excre on of waste products from the body is also regular. If not, the body suﬀers from a disease called cons pa on which can lead to further complica ons. All these processes are regulated by the food that you eat. (c) Classiﬁca on of food : Foods may be broadly classiﬁed into eight (8) groups based on their nutri ve value: (1) Cereals and millets – e.g. Rice, Wheat, Bajra, Jowar (2) Pulses (Legumes) – e.g. Redgram, Greengram, Blackgram, Chickpea (3) Fats and oils(nuts and oilseeds) – e.g. Soybean, Groundnut, Coconut oil, Ghee (4) Fruits and Vegetables – e.g. Tomato, Potato, Mango, Pomegranate (5) Milk and milk products – e.g. Curd, Cheese, Paneer, Cream (6) Eggs, poultry, meat, ﬁsh, and other animal foods (7) Sugar and other carbohydrate foods (8) Spices and condiments – e.g. Cardamom, Cinnamon, Pepper, Cumin 2. What are the principles of preserva on? Describe the methods of food preserva on with suitable example of foods. 2+8=10 ANS. (a)Principles of Food Preserva on : The principles of various methods for food preserva on are as 1) Preven on or delay of microbial decomposi on – By keeping out microorganisms (asepsis) By removal of microorganisms By hindering the growth and ac vity of microorganisms (e.g. by low temperatures, drying, anaerobic condi ons, or chemicals) By killing the microorganisms (e.g. by heat or radia on) 2) Preven on or delay of self decomposi on of the food - By destruc on or inac va on of food enzymes (by blanching) By preven on or delay of chemical reac ons (By using an oxidant) 3) Preven on of damage caused by injury, insect/rodent a ack (b) Methods of Food Preserva on Preserva on- Preserva on of food is achieved by applica on of physical, chemical and/or biological methods are as follows: (i) Physical methods Cooling to → Low temperature refrigera on (0 to 7°C) - preserves for shorter period (days) → Freezing - preserves for several months Hea ng → pasteuriza on, cooking, steriliza on etc Exposure to ionizing radia on → UV, γ, etc Applica on of high pressure Drying → removal of water to a level which does not support the growth of microorganism (ii) Chemical methods Quite o en it is either impossible or undesirable to employ conven onal physical methods of the preserva on. In such situa on one has to opt for chemical methods of preserva on. It involves applica on of chemical addi ves which act as an microbial agents. (iii) Biological methods Souring (fermenta on) by lac c and ace c acid, e.g. pickle, wine, vinegar, cheese and cultured milk etc. 3. a)Deﬁne Nutri on and Malnutri on. Deﬁne basal metabolism, state the factors aﬀec ng basal metabolic rate of a person. 2+3=5 ANS. NUTRITION : Nutri on refers to the process in the body for making use of the food which includes the correct kinds and amount of food required for the body needs like diges on, absorp on of nutrients into the blood stream, u liza on of the nutrients and elimina on of waste. MALNUTRITION : Malnutri on is a nutri onal disorder which indicate the deﬁciency or excessive uptake of one or more nutrients resul ng in many disturbances in the body. BASAL METABOLISM : The amount of energy required to carry on the involuntary work of the body is known as basal metabolic rate.  Basal metabolism is usually determined using the apparatus called Benedict and Roth Apparatus.  The basal metabolic rate (BMR) is measured by indirect calorimetry. FACTORS AFFECTING BASAL METABOLIC RATE OF A PERSON ARE :- (i)Size : Since the heat loss in body is propor onal to the skin surface, a tall and thin person has greater surface and thus higher basal metabolic rate compared to the short person. The body composi on shows varia ons in energy use. With li le fat deposi on in the body, the BMR increases and thus a tall, thin person has higher rates of basal metabolism compared to a short fat man. Constant muscular ac vi es of an athlete demand about 5 per cent more BMR. (ii)Sex: Sex also makes a varia on in energy requirement. The metabolic rate of women is 6- 10 per cent lower than that of men. During the growing period the BMR and the energy requirement are increased. The highest BMR is during the ﬁrst two years. A er the growth period, especially a er 25 years of age, there is a decline in energy requirement. (iii)Endocrine glands: The thyroid gland exerts inﬂuence over energy requirements. Thyroid hyper ac vity will speed up basal metabolism. The pituitary gland also increases the metabolic rate. If there is disturbance in adrenalin, the BMR increases. (iv)Nutri onal status: During undernourishment the basal metabolic rate also declines to an extent of thirty percent. (v)Pregnancy: During pregnancy the basal metabolic rate is increased by about 5 per cent during the ﬁrst and second trimester and 12 per cent during the third trimester. (vi)Sleep: During sleep the BMR is less than in the waking state. Sleep decreases BMR by 10 per cent. (vii)Climate: Clima c condi ons of the environment also aﬀect the energy requirement. If the temperature falls below 140C the energy requirement increases. (viii) Body temperature: Fever increases the BMR. Every one degree Celsius increase in temperature increases BMR by 7 per cent. (ix)Disease condi ons: Disease like typhoid fever, medullary diseases and lympha c leukaemia show an increase in the BMR. (x)Physical ac vi es: Physical ac vi es half an hour before BMR measurement show high rates of BMR. b) What is “Phase change”? Men on six dis nct changes of phase with example. 2+3=5 ANS. PHASE CHANGE : There are four states of ma er in the universe: plasma, gas, liquid and solid. -- A phase is a dis nc ve form of a substance, and ma er can change among the phases. It may take extreme temperature, pressure or energy, but all ma er can be changed. SIX DISTINCT CHANGES OF PHASE ARE :- Freezing: the substance changes from a liquid to a solid. e.g. Freezing is when liquid water freezes into ice cubes. Mel ng: the substance changes back from the solid to the liquid. e.g. Mel ng is when those ice cubes melt. Condensa on: the substance changes from a gas to a liquid. e.g. Condensa on is when dew forms on grass in the morning. Vaporiza on: the substance changes from a liquid to a gas. e.g. Vaporiza on is when water boils and turns into steam. Sublima on: the substance changes directly from a solid to a gas without going through the liquid phase. e.g. An example of sublima on happens when dry ice turns directly into gas. Deposi on: the substance changes directly from a gas to a solid without going through the liquid phase. e.g. Deposi on is one you may not know, but this happens when water vapor goes directly to freezing, like when there is frost on a cold winter morning. 4. What are macro nutrients and micro nutrients? Give examples. Why water is vital for survival? Write three major func ons and two major sources of Fat and vitamin A. 3+2+5=10 ANS. (a)MACRO NUTRIENTS : These are present in large quan es in foods and are also required in large amounts by the body. e.g. Carbohydrates, proteins, Lipid( fats and oils MICRO NUTRIENTS : Other important nutrients which are present in small quan es in foods but are essen al for our body are called micronutrients. These are minerals and vitamins and are required in very small quan es. If these micronutrients are not eaten in required amounts, it results in deﬁciency diseases. e.g. Minerals and vitamins (b)Water is vital for survival because it is present in all the cells, being a vital part of all living ssues. It surrounds ssues and organs, and gives protec on from shock. --Water helps in diges on, absorp on and transporta on of nutrients in the body. --It helps to excrete unwanted materials in the form of urine and maintains body temperature through perspira on. (c) {i} Major func ons of fat: (i) Provide concentrated source of energy. (ii) Reduce the use of proteins for energy. (iii) Carry fat soluble vitamins (A, D, E, K) into the body and help in the absorp on of these vitamins. (iv) Help to maintain body temperature. The layer of fat under the skin helps to conserve body heat. (v) Act as a cushion to certain vital organs. (vi) Help in growth of ssues. Major sources of fat : - Cooking oils, ghee, bu er - Oilseeds, nuts - Meat, poultry, ﬁsh, eggs - Whole milk, cheese {ii} Major func ons of Vitamin A: i) Essen al for proper func oning of eyes, that is, vision in dim light. ii) Necessary for healthy skin and linings of nose, mouth, throat, eyes, ears, lungs and other organs. Major sources of Vitamin A : - Liver, eggs, ﬁsh liver oils. - Milk and its products - Green leafy vegetables, i.e., bathua, etc. - Yellow or orange fruits and vegetables such as pumpkin, carrot, papaya, mango, etc. FSN 2021 5.. Mention the factors responsible for food spoilage, with example. Very briefly mention about different protein structures. 5+1+4=10 A number of factors are responsible for spoilage of food. These are : 1. Infection by microorganisms, 2. Action of enzymes, 3. Damage by insects, parasites end rodents, 4. Characteristics and storage conditions of food, 5. Mechanical damage. 1. Microbial spoilage Bacteria, yeasts and moulds may infect food after harvesting, during its handling, processing and storage. But not all microorganisms cause spoilage, e.g., lactic acid bacteria are used in the making of cheese and other fermented dairy products, yeasts-for the production of wine and beer and Acetobacter bacteria for vinegar productibn. Spoilage organisms are present everywhere in Soil, air, water and even in the rawand- processed food. Yeasts Yeasts are unicellular fungi which are widely distributed in nature. They are somewhat larger than bacteria. The cell length is about 10 m and the diameter is about a third of this. Most yeasts are spherical or ellipsoidal. Yeasts that multiply by means of 'budding' are known as 'true yeasts'. The bud when it becomes mature separates from the mother cell and functions like an independent organism. Yeasts grow luxuriantly at a moderate temperature in a solution of sugar in plenty of water. Under suitable conditions the sugar is converted into alcohol and carbon dioxide gas is evolved. Yeast + Sugar ---> Alcohol + Carbon dioxide # Moulds Moulds are multicellular, filamentous fungi belonging to the division Thallophyta but are devoid of chlorophyll. They are larger than yeasts. They are strict aerobes and require oxygen for growth and multiplication and tend to grow more slowly than bacteria The most important moulds are: (a) Penicillium sp.(Blue moulds) (b) Aspergillus sp. (Black moulds) (c) Mucor sp. (Gray moulds) (d) Byssochlamys fulva 2 Enzymatic spoilage Many reactions in plant and animal tissues are activated by enzymes. The changes in foods during storage can be produced both by enzymes present in the food or by enzymes from microorganisms that contaminate the food. A good example of the former is the ripening of banana due to the enzymes present which hasten the ripening process. After some time the fruit become too soft and unfit to eat. if there is a bruised spot on the fruit, yeasts can grow and produce enzymes which spoil the fruit. 3 Spoilage by insects parasites and rodents Insects are particularly destructive to fruits and vegetables. The loss of food due to insects varies from 5 to 50 per cent depending upon the care taken in the field and during storage. Insect infestations in grains, dry fruits and spices are generally controlled by fumigation with methyl bromide, ethylene oxide or propylene oxide. Apart from the direct loss through consumption of the food, insects cause greater damage by the bruises and cuts they make in foods, thus exposing them to microbial attack resulting in total decay. Certain parasites can spoil foods. A worm belonging to the genus Anisakis occurs in some fish and if such fish is eaten raw the worm can infect man. A common parasitic infection of foods is Entamoeba histolytica responsible for amoebic dysentery. 4. Characteristics and storage conditions of food (A) Characteristics The characteristics of a food influence the type of microorganisms that can grow in it and thus determine the changes in its appearance, flavour and other qualities. (i) Composition : Proteins are degraded by proteolytic organisms. Many bacterial species, especially sporeformers, gram-negative bacilli such as Pseuclomonas and Proteus, and a few cocci can degrade proteins. Moreover, spoilage by moulds is also common. (ii) Acidity : The pH of nearly all foods is below 7.0. Foods are classified as acid or nonacid depending on whether the pH is below or above 4.5. Most fruits are acid foods, while nearly all vegetables, fish, meats and milk products are nonacid. The low pH of acid foods prevents the growth of most bacterial species. (B)Storage conditions Temperature, aerial oxygen, light and duration of storage are the important factors that influence the type of microbial growth and spoilage of food during storage 5. Mechanical damage It is not possible to pick fruits from trees without some injury to them. Separating a fruit bruised from its stalk itself causes injury. Moreover, sometimes fruits are bruised or scratched during harvesting and handling. If precautions are not taken, the injured spots become the points of entrance of microorganisms ・which cause spoilage. Important examples of such spoilage are crown rot in banana, pedicel rot in pineapple, stem end rot in mango, green mould in citrus fruits and blue mould in apple. Removal of diseased, damaged and scratched fruits during grading and post- harvest treatment of the fruits with fungicides like thiabendazole, benomyl, sodium orthophenylphenate (SOPP) are highly usef ul in reducing mechanical damage to f ruits. PROTEIN STRUCTURE Protein Structure Most proteins fold into unique 3-dimensional structures. The shape into which a protein naturally folds is known as its native conformation. Although many proteins can fold unassisted, simply through the chemical properties of their amino acids, others require the aid of molecular chaperones to fold into their native states. Biochemists often refer to four distinct aspects of a protein's structure: Primary structure The primary structure of a protein consists of the order in which amino acids are bonded to one another by a peptide bond Secondary structure The secondary structure of a protein involves the way that the chain of amino acid either twists or folds back upon itself to form alpha helical, beta sheet or a variety of other possible arrangements. Tertiary structure Secondary structure, in turn, folds back and bonds to itself in a three-dimensional manner. Quaternary Structure When the protein consists of more than one chain, or the shape in which those separate chains bond together. 6. Answer all the following questions by selecting from the multiple choices given (1X10=10) a. Unit of energy is i. Joule ii Newton, iii. Kilo calorie iv. Celcius b. Gross fuel value of fat i. 4.0Kcal ii. 8.0 Kcal iii. 9.0 Kcal iv. 9.45 Kcal c. The RQ value of protein on oxidation i. 2. 0 ii 1.8. iii. 1.0 iv. 0.8 d. Pellagra caused by deficiency of i. Vit B ii. Vit C iii. Protein iv. Calcium e. Hypocalcaemia is associated with i. High calcium ii. Low calcium iii. High blood pressure iv. Hyperacidity f. A carotenoid consists of i) 8 iso-prenoid units ii) 10 iso-prenoid units iii) 5 porphyrene units iv) 8 porphyrene units g. Molecules containing an amine group, a carboxylic acid group and a side-chain is generally called as i) peptic acid ii) ascorbic acid iii) amino acid iv) acetic acid h. The solution is one that has the same concentration of solutes both inside and outside the cell is known as i) viscous solution ii) hypotonic solution iii) hypertonic solution iv) Isotonic solution i. Short-chain fatty acids (SCFA) are fatty acids with aliphatic tails of ----i) fewer than 6 carbons. ii) fewer than 7 carbons. iii) fewer than 8 carbons. iv) fewer than 10 carbons j. Fat soluble vitamins i) Vit B,C& P ii) Vit A,C& P iii) Vit B,C& D iv) Vit A,D & E What is meant Metabolism of Food? Describe digestion and absorption of carbohydrates, proteins and fats in human body. ANS- “Metabolism refers to a series of chemical reactions that occur in a living organism to sustain life.” It involves two main phases: catabolism and anabolism. The key processes involved in the metabolism of food- Ingestion- Food is consumed and enters the digestive system. Digestion- In the digestive tract, complex nutrients (carbohydrates, proteins, and fats) are broken down into simpler molecules (glucose, amino acids, fatty acids) by enzymes. Absorption- The broken-down nutrients are absorbed through the intestinal lining into the bloodstream. Circulation- Nutrients are transported via the bloodstream to various cells and tissues in the body. Catabolism- In cells, nutrients are further broken down through chemical reactions to release energy. Carbohydrates are converted to glucose, proteins to amino acids, and fats to fatty acids. ATP Production- Energy released during catabolism is captured in the form of ATP, a molecule used for cellular energy. Anabolism- ATP and nutrient building blocks are used to synthesize complex molecules such as proteins, nucleic acids, and lipids for growth, repair, and maintenance. Energy Utilization- ATP powers vario

FSN 359 PYQ 2019 Past Paper PDF

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