I DNHE-1I

No. of Printed Pages : 8

DIPLOMA IN NUTRITION AND

HEALTH EDUCATION
Term-End Examination
cr)
Lc)

December, 2012
DNHE-1 : NUTRITION FOR THE COMMUNITY
Maximum Marks : 100

Time : 3 hours
Note :

1.

1 is
Answer five questions in all. Question No.
compulsory. All questions carry equal marks.

10

(a) Differentiate between the following sets of

terms.
(i) Nutrition and Health
(ii) Supplementary Feeding Programmes
and Supplementary Feeding of
infants.
(iii) Pasteurization and sterilization.
(iv) Enhancers and Inhibitors present in
food.
(v) Water - soluble and Fat - soluble
vitamin.
(b) Give one term for each of the following :
(i) Condition resulting due to energy
(ii)

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imbalance.
Disease of the nervous system caused
by consumption of kesari dal.
1

P.T.O.

(iii) Nutritional disorder characterized by

skin changes (dermatosis), diarrhoea
and mental changes.
(iv) Metabolic disorder characterized by
an elevation of blood glucose level.

(c)

2.

The characteristic thickening of the

arterial walls due to deposition of fatty
layer and obstruction in blood flow.

(vi)

Deformity caused by vitamin D

deficiency.

List the nutrients required in large amounts

and in small amounts by our body.

(a) Explain how the use of three food groups 10

can help us plan a balanced diet.
(b) Differentiate between recommended dietary
5
intakes and requirement for a particular
nutrient.
(c)

3.

(v)

Present a summary of the digestive process

in our body.

Briefly explain the following

5+5+5+5
(a) Role of vitamin A in our body.
(b) How to identify sub - clinical forms of
Kwashiorkor ?
(c) Functions of non - available carbohydrates.
(d)

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Functions of sodium, chloride and

potassium are interlinked.
2

4.

5.

(a) Discuss the factors you would consider in

planning meals for your family.

10

(b) "Lactation makes considerable demands on

the woman". Justify the statement
highlighting the physiological changes and
the nutrient needs for lactation.

10

(a) What are food standards ? Name the

organizations that are empowered to lay
down standards of quality, and enumerate

10

the standards.
10

(b) Differentiate between food contamination

and food adulteration, highlighting the
major contaminants and adulterants found
in foods.

6.

7.

Present the clinical features and the preventive

measures/ dietary considerations to be adopted to
5+5+5+5
prevent the following disorders :
(a)

Fluorosis

(b)

Iron deficiency Anaemia

(c)

Obesity

(d)

Hypertension

(a) Explain the use of diet surveys as a tool to

assess nutritional status of community

10

groups.

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P.T.O.

(b) Enlist the components of ICDS programme

and give the role of ICDS functionaries in
extending the services of ICDS to the
vulnerable groups.
8.

10

Write short notes on any four of the following :

(a)

Clinical features of Iodine deficiency

disorder.
5+5+5+5

(b)

Nutritional considerations while planning

a diet for elderly.

(c)

Role of grades, brands and labels in food

purchase.

(d)

Techniques for preventing or delay of

decomposition by microorganism.

(e)

Relationship between malnutrition and

infection.

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