(ii) What are the factors affecting energy requirement of a person.

(iii) What are the visible and invisible sources of water. (iv) What are the function of calcium in our body. (v) What do you understand by Animal and vegetable fat. (vi) What is the effect of cooking on nutirtive value of food.

No. of Printed Pages : 2 Roll No. .................. Ist Sem. / Hotel Mgt. Subject : Nutrition-I Time : 3 Hrs. Note: Attempt all questions. SECTION-A Q.1 Attempt any 5. (a) Deficiency of vit D (b) R.D.A. (c) Calorie (d) Nutrition (e) Fluorosis (f) Essential Amino Acid (g) HDL SECTION-B Q.2 Attempt any 5 question. (i) Explain the functions of protein. (1)

1219-N

M.M. : 75

5x2=10

SECTION-C Q.3 Attempt all questions. (i) 4x10=40 Classify protein and give various sources of protein in our diet.

(ii) Classify carbohydrate and give the functions and importance in our diet. (iii) Give food source of vit A, vit.C, Lipids. (iv) What is the effect of cooking on food.

5x5=25 1219-N

(180)

(2)

1219-N