Food, Nutrition & Hygiene Past Paper 2021-22 - PDF

Roll. No.......................... Question Booklet Number O.M.R. Serial No. B.A./B.Sc./B.Com. (SEM.-I) EXAMINATION, 2021-22 6 FOOD, NUTRITION AND HYGIENE...

Roll. No.......................... Question Booklet Number O.M.R. Serial No. B.A./B.Sc./B.Com. (SEM.-I) EXAMINATION, 2021-22 6 FOOD, NUTRITION AND HYGIENE Question Booklet Paper Code Series Z 0 1 0 1 0 1 T A Time : 1 : 30 Hours Max. Marks : 100 Instructions to the Examinee : ijh{kkfFkZ;ksa ds fy, funsZ'k % 1. Do not open the booklet unless you are 1. iz'u&iqfLrdk dks rc rd u [kksyas tc rd vkils asked to do so. dgk u tk,A 2. The booklet contains 100 questions. 2. iz'u&iqfLrdk esa 100 iz'u gSaA ijh{kkFkhZ dks fdUgha Examinee is required to answer any 75 75 iz'uksa dks dsoy nh xbZ OMR vkUlj&'khV questions in the OMR Answer-Sheet provided and not in the question booklet. ij gh gy djuk gS] iz'u&iqfLrdk ij ughaA ;fn If more than 75 questions are attempted Nk= }kjk 75 ls vf/kd iz'uksa dks gy fd;k tkrk by student, then the first attempted 75 gS rks izkjfEHkd gy fd;s gq, 75 mÙkjksa dks gh questions will be considered for evaluation. All questions carry equal ewY;kadu gsrq lfEefyr fd;k tk,xkA lHkh iz'uksa marks. ds vad leku gSaA 3. Examine the Booklet and the OMR 3. iz'uksa ds mÙkj vafdr djus ls iwoZ iz'u&iqfLrdk Answer-Sheet very carefully before you rFkk OMR vkUlj&'khV dks lko/kkuhiwoZd ns[k proceed. Faulty question booklet due to ysaA nks"kiw.kZ iz'u&iqfLrdk ftlesa dqN Hkkx Nius missing or duplicate pages/questions or ls NwV x, gksa ;k iz'u ,d ls vf/kd ckj Ni x, having any other discrepancy should be gksa ;k mlesa fdlh vU; izdkj dh deh gks] mls got immediately replaced. rqjUr cny ysaA (Remaining instructions on last page) ¼'ks"k funsZ'k vfUre i`"B ij½ 1. The best source of energy is : 1. ÅtkZ dk loksZRre lzksr gS % (A) Carbohydrate (A) dkckZsgkbMªsV (B) Protein (B) izksVhu (C) Water (C) ty (D) Minerals (D) [kfut yo.k 2. Balanced diet is affected by : 2. lUrqfyr vkgkj izHkkfor gksrk gS % (A) Physical activity (A) 'kkjhfjd fØ;kRedrk ls (B) Age (B) vk;q ls (C) Health (C) LokLF; ls (D) All of the above (D) mijksDr lHkh 3. Complete food is : 3. lEiw.kZ vkgkj gS % (A) Vegetables (A) lfCt;k¡ (B) Milk (B) nw/k (C) Pulses (C) nkysa (D) Fruits (D) Qy 4. Causes of malnutrition in India is : 4. Hkkjr esa dqiks"k.k ds dkj.k gSa % (A) Poverty (A) xjhch (B) Adulteration (B) feykoV (C) Habits (C) vknrsa (D) All of the above (D) mi;qZDr lHkh 5. Good source of calcium is : 5. dSfY'k;e dk vPNk lzksr gS % (A) Potato (A) vkyw (B) Wheat (B) xsgw¡ (C) Egg (C) v.Mk (D) Sugarcane (D) xUuk FOOD, NUT. & HYG./Z010101T-A/50025 ( 3 ) [P.T.O.] 6. Vitamin useful for clotting of blood is : 6. jDr dk FkDdk teus esa mi;ksxh foVkfeu gS % (A) Vitamin D (A) foVkfeu ^Mh* (B) Vitamin K (B) foVkfeu ^ds* (C) Vitamin C (C) foVkfeu ^lh* (D) Vitamin B (D) foVkfeu ^ch* 7. Therapeutic diet is : 7. mipkjkRed vkgkj gS % (A) Diet given to children (A) cPpksa dks fn;k tkus okyk vkgkj (B) Diet given to the sick (B) jksxh dks fn;k tkus okyk vkgkj (C) Complete diet (C) lEiw.kZ vkgkj (D) Low calorie diet (D) de dSyksjh;qDr vkgkj 8. Deficiency of Vitamin 'A' causes : 8. foVkfeu ^,* dh deh ls gksrk gS % (A) Typhoid (A) Vk;QkbM (B) Beri-Beri (B) csjh&csjh (C) Anemia (C) jDrkYirk (D) Night blindness (D) jrkSa/kh 9. Meaning of malnutrition is : 9. dqiks"k.k dk vFkZ gS % (A) Undernutrition (A) vYiiks"k.k (B) Overnutrition (B) vfriks"k.k (C) Starvation (C) Hkq[kejh (D) All of the above (D) mi;qZDr lHkh 10. Starch is mostly found in : 10. LVkpZ vf/kdre ik;k tkrk gS % (A) Rice (A) pkoy esa (B) Spinach (B) ikyd esa (C) Cabbage (C) iRrkxksHkh esa (D) Milk (D) nw/k esa FOOD, NUT. & HYG./Z010101T-A/50025 ( 4 ) 11. Which nutrient has bodybuilding functions ? 11. fdl iks"kd rRo ds 'kjhj fuekZ.kkRed dk;Z gksrs gSa \ (A) Zinc (A) ftad (B) Fat (B) olk (C) Protein (C) izksVhu (D) Vitamin (D) foVkfeu 12. Lactose is present in : 12. ySDVkst mifLFkr gksrk gS % (A) Sugar (A) phuh esa (B) Milk (B) nw/k esa (C) Oil (C) rsy esa (D) Soyabean (D) lks;kchu esa 13. One gram fat gives us how many calories ? 13. ,d xzke olk gesa fdruh dSyksjh iznku djrh gS \ (A) 2 (A) 2 (B) 4 (B) 4 (C) 7 (C) 7 (D) 9 (D) 9 14. Meal planning is important for : 14. vkgkj fu;kstu egRoiw.kZ gS % (A) Quality of food (A) Hkkstu dh xq.koRrk ds fy, (B) Menu changes (B) esU;w esa cnyko ds fy, (C) Availability of nutrients (C) ikSf"Vd rRoksa dh miyfC/k ds fy, (D) All of the above (D) mi;qZDr lHkh 15. Source of iodine is : 15. vk;ksMhu dk lzksr gS % (A) Salt (A) ued (B) Onion (B) I;kt (C) Milk (C) nw/k (D) All of the above (D) mi;qZDr lHkh FOOD, NUT. & HYG./Z010101T-A/50025 ( 5 ) [P.T.O.] 16. Function of iron in body is to : 16. 'kjhj esa ykSg yo.k dk dk;Z gS % (A) Make red blood cells (A) yky jDr d.kksa dk fuekZ.k djuk (B) Regulate heartbeat (B) ân; dh /kM+du dk fu;U=.k djuk (C) Provide water balance (C) ty lUrqyu iznku djuk (D) Provide energy (D) ÅtkZ iznku djuk 17. Vegetarian source of protein is : 17. izksVhu dk 'kkdkgkjh lzksr gS % (A) Green vegetables (A) gjh lfCt;k¡ (B) Pulses (B) nkysa (C) Fruits (C) Qy (D) Root vegetables (D) tM+ okyh lfCt;k¡ 18. Most enzymes are made up of : 18. vf/kdrj ,Utkbe cus gksrs gSa % (A) Protein (A) izksVhu ds (B) Fat (B) olk ds (C) Minerals (C) [kfut yo.k ds (D) Carbohydrates (D) dkckZsgkbMªsV ds 19. Fish is a good source of : 19. eNyh ,d vPNk lzksr gS % (A) Amino acids (A) vehuks vEy dk (B) Omega-3 fatty acids (B) vksesxk&3 olh; vEy dk (C) Minerals (C) [kfut yo.k dk (D) All of the above (D) mi;qZDr lHkh 20. Water soluble vitamin is : 20. ty esa ?kqyu'khy foVkfeu gS % (A) Vitamin A (A) foVkfeu ^,* (B) Vitamin B (B) foVkfeu ^ch* (C) Vitamin D (C) foVkfeu ^Mh* (D) Vitamin K (D) foVkfeu ^ds* FOOD, NUT. & HYG./Z010101T-A/50025 ( 6 ) 21. Green vegetables are : 21. gjh lfCt;k¡ gksrh gSa % (A) Protective food (A) j{kkRed HkksT; inkFkZ (B) Energy giving food (B) ÅtkZ iznku djus okys HkksT; inkFkZ (C) Growth related food (C) o`f) lEcU/kh HkksT; inkFkZ (D) None of the above (D) mijksDr esa ls dksbZ ugha 22. Daily diet should be based on : 22. nSfud vkgkj vk/kkfjr gksuk pkfg, % (A) Taste (A) Lokn ij (B) Food groups (B) HkksT; lewgksa ij (C) Interest of homemaker (C) x`g.kh dh #fp ij (D) None of the above (D) mijksDr esa ls dksbZ ugha 23. Cereals are good sources of : 23. vukt ,d vPNk lzksr gS % (A) Carbohydrates (A) dkckZsgkbMsªV dk (B) Fats (B) olk dk (C) Minerals (C) [kfut yo.k dk (D) Vitamins (D) foVkfeu dk 24. Saturated fatty acid is : 24. lar`Ir olh; vEy gS % (A) Palmitic acid (A) ikfYefVd vEy (B) Stearic acid (B) LVh;fjd vEy (C) Butyric acid (C) C;wVhfjd vEy (D) All of the above (D) mi;qZDr lHkh 25. Which is not a vitamin ? 25. dkSu ,d foVkfeu ugha gS \ (A) Thiamine (A) Fkk;feu (B) Sodium (B) lksfM;e (C) Niacin (C) fu;kflu (D) Riboflavin (D) fjcks¶ysfou FOOD, NUT. & HYG./Z010101T-A/50025 ( 7 ) [P.T.O.] 26. Deficiency of carbohydrates can cause : 26. dkckZsgkbMsªV dh deh ls gks ldrk gS % (A) Weakness (A) detksjh (B) Obesity (B) eksVkik (C) Diabetes (C) e/kqesg (D) Dental decay (D) nUr {kj.k 27. Tocopherol is : 27. VksdksQsjkWy gS % (A) Name of a disease (A) ,d jksx dk uke (B) Name of vitamin E (B) foVkfeu bZ dk uke (C) Type of protein (C) izksVhu dk izdkj (D) Type of lipid (D) olk dk izdkj 28. Vitamin C is not present in : 28. foVkfeu ^lh* mifLFkr ugha gS % (A) Milk (A) nw/k esa (B) Curd (B) ngh esa (C) Vegetables (C) lfCt;ksa esa (D) Fruits (D) Qyksa esa 29. Deficiency of Niacin causes : 29. fu;kflu dh deh ls gksrk gS % (A) Scurvy (A) LdohZ (B) Pellagra (B) isykxzk (C) Dengue (C) Msaxw (D) Night blindness (D) jrkSa/kh 30. Carbohydrate is negligible in : 30. dkckZsgkbMsªV ux.; gksrk gS % (A) Wheat (A) xsgw¡ esa (B) Potato (B) vkyw esa (C) Eggs (C) v.Ms esa (D) Sugar (D) phuh esa FOOD, NUT. & HYG./Z010101T-A/50025 ( 8 ) 31. Simple sugars are : 31. lk/kkj.k 'kdZjk gS % (A) Sucrose, fructose, lactose (A) lqØkst] ÝDVkst] ySDVkst (B) Glucose, fructose, galactose (B) Xywdkst] ÝDVkst] xSysDVkst (C) Glucose, maltose, fructose (C) Xywdkst] ekYVkst] ÝDVkst (D) Starch, sucrose, glucose (D) LVkpZ] lqØkst] Xywdkst 32. Essential Amino acid is : 32. vko';d vehuks vEy gS % (A) Lysine (A) yk;flu (B) Glycine (B) Xykbflu (C) Alanine (C) ,ysfuu (D) Proline (D) izksyhu 33. Our food does not depend on : 33. gekjk Hkkstu fuHkZj ugha gS % (A) Nature (A) izÑfr ij (B) Culture (B) laLÑfr ij (C) Money (C) /ku ij (D) Age (D) vk;q ij 34. What is function of water in body ? 34. 'kjhj esa ty dk dk;Z D;k gS \ (A) It acts as solvent (A) ;g ?kksyd ds :i esa dk;Z djrk gS (B) It maintains body temperature (B) ;g 'kkjhfjd rkieku dks fu;fU=r djrk gS (C) It excretes waste products (C) ;g fu#i;ksxh inkFkkZsa dk fu"dklu djrk gS (D) All of the above (D) mi;qZDr lHkh 35. Green colour of green leafy vegetables is due 35. gjh iRrsnkj lfCt;ksas dk gjk jax blds dkj.k gksrk to : gS % (A) Chlorophyll (A) DyksjksfQy (B) Anthocyanin (B) ,UFkkslk;fuu (C) Carotenoid (C) dSjksVhukW;M (D) None of the above (D) mijksDr esa ls dksbZ ugha FOOD, NUT. & HYG./Z010101T-A/50025 ( 9 ) [P.T.O.] 36. Daily requirement of water in body does not 36. 'kjhj esa ty dh nSfud vko';drk fuHkZj ugha depend on : djrh gS % (A) Activity (A) fØ;k'khyrk ij (B) Disease (B) #X.kkoLFkk ij (C) Culture (C) laLÑfr ij (D) Climate (D) tyok;q ij 37. Vitamin D is important in children because it 37. foVkfeu ^Mh* cPpksa ds fy, egRoiw.kZ gS D;ksafd og helps in : lgk;d gS % (A) Development of bones (A) vfLFk;ksa ds fodkl esa (B) Development of brain (B) efLr"d ds fodkl esa (C) Learning ability (C) lh[kus dh {kerk esa (D) Expression ability (D) vfHkO;fDr dh {kerk esa 38. Cause of Asthma is : 38. nek dk dkj.k gS % (A) Tension (A) ruko (B) Air pollution (B) ok;q iznw"k.k (C) Chemicals (C) jlk;u (D) All of the above (D) mi;qZDr lHkh 39. Balanced diet does not make our body : 39. lUrqfyr vkgkj gekjs 'kjhj dks ugha cukrk gS % (A) Free of diseases (A) jksxeqDr (B) Healthy (B) LoLFk (C) Obese (C) eksVk (D) Strong (D) 'kfDr'kkyh 40. What is function of soluble fibre in body ? 40. 'kjhj esa ?kqyu'khy js'ks dk D;k dk;Z gS \ (A) It increases acidity (A) ;g ,flfMVh c