Clinical Nutrition and Dietetics Papers are given with Subject paper code A.

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1 Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B.

2 (DFN21A) ASSIGNMENT-1, DEC PAPER - I : NUTRITIONAL THROGH LIFE CYCLE 1) Discuss the impact of Socio - economic and cultural factors on Nutrition well being of family. 2) Explain the aetiology of malnutrition among the vulnerable sections of population. 3) Explain the composition of breast milk and benefits of breast feeding in detail. 4) Maternal nutrition has direct impact on foetal growth and development - Discuss. Explain the nutrient needs of maternal period. 5) What type of diet should be planned for preschool children suffering from protein energy malnutrition? What are the consequences of malnutrition on later childhood. ASSIGNMENT-2, DEC PAPER - I : NUTRITIONAL THROGH LIFE CYCLE 1) Write in detail about the growth and nutrient needs of adolescent girl. (DFN21A) 2) Write a menu plan for sedentary obese working women and discuss the dietary modifications required based on the condition. 3) Plan and discuss the dietary modifications of a diabetic aged 40yrs Soft ware engineer. 4) Discuss the Nutritional implications of the Ageing and its management. 5) Explain the need of additional nutrients for an Athelete.

4) Maternal nutrition has direct impact on foetal growth and development - Discuss. Explain the nutrient needs of maternal period.

3 ASSIGNMENT-1, DEC PAPER - II : Nutritional Assessment Techniques (DFN22A) 1) Define Nutritional Surveillance. Discuss the need and determinants. 2) Write the need of assessment of Health and Nutritional status. 3) Write a brief a note on A B C D techniques in assessing nutritional status of individuals. 4) Write short notes on i) Vital Statistics ii) Mortality and Morbidity rates iii) NHFS reports 5) Explain different indicators available to assess the nutritional status of children. (DFN22A) ASSIGNMENT-2, DEC PAPER - II : Nutritional Assessment Techniques 1) Write the importance of Anthropometry measurements in assessment of Nutritional status. 2) Explain how you assess dietary status of an individual using appropriate techniques. 3)) Discuss the factors affecting dietary assessment validation of data. 4) Write clinical signs of any two nutrients and its importance in assessing the nutritional disorders. 5) What are the advantages and disadvantages of Biochemical assessment at field level?

4) Write short notes on i) Vital Statistics ii) Mortality and Morbidity rates iii) NHFS reports 5) Explain different indicators available to assess the nutritional status of children.

4 (DFN23A) ASSIGNMENT-1, DEC PAPER -III : Clinical Nutrition and Dietetics 1) State the factors that may be considered in therapeutic diets. 2) Explain the code of ethics and obligations of dietician. 3) State the dietary modifications of obesity and under weight. 4) What are the complications of under weight? 5) Enumerate the symptoms of allergens. ASSIGNMENT-2, DEC-2013 PAPER -III: Clinical Nutrition and Dietetics (DFN23A) 1) Elucidate the diagnostic tests for allergy. 2) Discuss the implications of gastro intestinal disorders. 3) Give an account of sprue and diverticular disorders 4) What are the causes for cirrhosis? 5) Explain the effect of Jaundice and Pancreatis.

5) Enumerate the symptoms of allergens. ASSIGNMENT-2, DEC-2013 PAPER -III: Clinical Nutrition and Dietetics (DFN23A) 1) Elucidate the diagnostic tests for allergy.

5 (DFN24A) ASSIGNMENT-1, DEC-2013 PAPER - IV: Diet Therapy and Counseling Answer ALL questions 1) i) Describe the role of adietian in a Hospital. ii) Enumerate the principles of diet counselling 2) Enumerate the need and importance of therapeutic modification of normal diet. 3) Write the complications and dietary management of obesity. 4) Plan and discuss the dietary modifications of a Patient Age. 50 yrs, occupation CEO of an software company, Insulin dependent, Hypertensive. 5) Write the dietary modifications of i) Atherosclerosis ii) Myocardial infraction iii) Mild Hypertension (DFN24A) ASSIGNMENT-2, DEC-2013 PAPER - IV: Diet Therapy and Counseling Answer ALL questions 1) What type of diet prescriptions are required for an in-patient cardic patient? How would you monitor. 2) Describe the significance of dietary modifications for a liver cirrhosis patient. 3) Discuss the nutrient requirements during febrile conditions. 4) Describe the nutrition importance in HIV infected women. 5) Discuss the nutrient requirements of a patient with liver cancer

$5) Write the dietary modifications of i) Atherosclerosis ii) Myocardial infraction iii) Mild Hypertension (DFN24A) ASSIGNMENT-2, DEC-2013 PAPER - IV: Diet Therapy and Counseling Answer ALL questions$

6 Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B.

7 ASSIGNMENT-1, DEC PAPER - I : Food Chemistry and Chemical Analysis of Foods (DFN21B) 1) Describe the methods of determination of water activity in foods. 2) Explain various dispersed systems in foods with suitable examples. 3) Discuss the functional properties of proteins in food processing and preparation. 4) Classify carbohydrates and lipids with chemical structures. Discuss the any two important of physico chemical properties of carbohydrates and lipids. 5) Explain the chemistry of Browing reactions. Discuss the methods of preventing Browing reaction in fruits and vegetables. ASSIGNMENT-2, DEC PAPER - I : Food Chemistry and Chemical Analysis of Foods (DFN21B) 1) Classify pigments. Discuss the chemical changes of any two pigments on cooking. 2) Describe the method of determination of ash. 3) Write the principle and application of HPLC in food analysis. 4) Describe the method of estimation of any one minerals using spectroscopy. 5) Explain method of determination of any one nutrient using calorimetry.

4) Classify carbohydrates and lipids with chemical structures. Discuss the any two important of physico chemical properties of carbohydrates and lipids. 5) Explain the chemistry of Browing reactions.

8 ASSIGNMENT-1, DEC PAPER - II : Experimental Foods (DFN22B) 1) Explain the classification of basic five food groups 2) Describe common objective methods used in evaluating foods. 3) Discuss the characteristics of starch. What are the factors that affects the gelatinization? 4) Write on functional properties of egg and discuss its use in Indian cookery. 5) Enumerate the different chemical and physical properties of milk ASSIGNMENT-2, DEC PAPER - II : Experimental Foods (DFN22B) 1) Elucidate the factors affecting the quality of meat and fish. 2) Explain the structure and composition of vegetable tissues. 3) Explain plant enzymes and their use processing and preparation of foods. 4) Explain changes takes place during storage of fats and oils and write preventive measures 5) Write fat soluble plant pigment. Explain changes during cooking of vegetables pigment.

5) Enumerate the different chemical and physical properties of milk ASSIGNMENT-2, DEC-2013. PAPER - II : Experimental Foods (DFN22B) 1) Elucidate the factors affecting the quality of meat and fish.

9 (DFN23B) ASSIGNMENT-1, DEC-2013 PAPER - III: Food Microbiology and Toxicology 1) Detail about identification and general characteristics of yeast and moulds. 2) What is the effect of temperature on thermal death time and explain the term D-value. 3) Classify mycotoxins and give detail about ochratoxins and aflatoxins. 4) Explain the methods used to detect and prevent contamination of foods. 5) Define toxicology and what are the factors that affect toxicity in foods. ASSIGNMENT-2, DEC-2013 PAPER - III: Food Microbiology and Toxicology (DFN23B) 1) Classify food toxicants and brief about the biological toxins in food with examples. 2) Explain the effect of Haemotoxicity and allergenecity. 3) Illustrate the incidence of mushroom poisoning and types of mushroom poisoning. 4) Give an account of toxins formed from fats by oxidation and Rancidity. 5) Describe the toxins formed from proteins and Aminoacids.

4) Explain the methods used to detect and prevent contamination of foods. 5) Define toxicology and what are the factors that affect toxicity in foods.

10 ASSIGNMENT-1, DEC-2013 PAPER - IV: FOOD SAFETY AND QULITY ASSURANCE Answer ALL questions (DFN24B) 1) Define food Quality and food safety. Explain the role of Government in setting up of food standards. 2) Briefly describe the Rules and Regulations of FSSAI. 3) What is adulteration. Write on Food standards in India and their role. 4) What are the contaminants in milk and milk products and their method of assessment. 5) Discuss on Bacterial contamination of foods and the illness caused by them. 1) Write short notes on: ASSIGNMENT-2, DEC-2013 PAPER - IV: FOOD SAFETY AND QULITY ASSURANCE Answer ALL questions i) Aflatoxins. ii) GMP. iii) ISO ) Explain the concept and principles of HACCP program. (DFN24B) 3) Write in detail the General principles and nature of operation of Codex standards. 4) Write an account on physical contaminants in foods and their hazards. 5) Prepare a HACCP report for an fruit based product.

4) What are the contaminants in milk and milk products and their method of assessment. 5) Discuss on Bacterial contamination of foods and the illness caused by them.

Specialization - I : Clinical Nutrition and Dietetics Papers are given. with Subject paper code A. Specialization -II :

Specialization - I : Clinical Nutrition and Dietetics Papers are given with Subject paper code A. Specialization -II : Food Science and Quality Control Papers are given with Subject paper code B. (DFN21A)