1.

Identify and write it’s nutritional value

Rice
Calorie – 345Kcal/100gm
Protein – 6.8g/100gm

2. What are the limiting amino acid in it?

Lysine
1. Identify and write it’s nutritional value
Rice
Calorie – 346Kcal/100gm
Protein – 9 to 16g/100gm

2. What are the limiting amino acid in it?

Lysine & Threonine
1. Mention its nutritive value
a. Protien – 11.1g/100gm
b. Calorie – 342Kcal/100gm
2. Mention the disease caued by its excessive consumption:
a. Pellagra
1. Identify and write its nutritive value
a. Bajra or Pearl millet
b. Calorie – 361Kcal/100gm
c. Protien 10-14gm/100gm
2. To which infestation the current crop is prone?
a. Claviceps fusiformis or ergot
1. Identify and write which amino acid it is rich in
a. Jowar millet
b. Leucine
2. What are the limiting amino acids in it?
a. Lysine
b. Threonine
1. Identify and write it’s nutritional value
a. Red gram/Arhar Dal/toor dal
b. Calorie – 335Kcal/100gm
c. Protein – 22.3g/100gm
2. What are the limiting amino acid in it?
a. Methionine
b. Cysteine
3. What occurs when it is contaminated with khesari dal?
a. Lathyrism – Neurolathyrism in humans and osteolathyrism in animals
1. Identify and write it’s nutritional value
a. Soyabean
b. Calorie – 432Kcal/100gm
c. Protein – 43.2/100gm
2. Which amino acid is it deficient in?
a. Methionine
1. Identify and write it’s nutritional value
a. Groundnut
b. Calorie – 567Kcal/100gm
c. Protein – 26.7/100gm
d. Fat – 40.1g/100gm
2. Which toxin is produced if it is improperly stored and what produces it?
a. Aflatoxin from Aspergillus flavus
3. What harm can occur if infected item is consumed?
a. Hepatotoxicity and carcinogenesis
1. Which form is protein is present in the given food item?
a. Casein, lactalbumin and lactoglobulin
2. Enumerate three methods of pasteurization of given food item
a. Holder (VAT) Method
i. 63 to 66C for at least 30 minutes and quickly cooled to 5C
b. HTST – High temperature short time method
i. Rapidly heated to 72C for at least 15sec and rapidly cooled to 5C
c. UHT – Ultra high temperature method
i. Heated to 135C for few seconds and rapidly coold to 5C
3. Enumerate tests for pasteurized milk
a. Phosphatase test
b. Standard plate count
c. Coliform test
1. Mention the nutritive value
a. Protien – 13.3gm/100gm
b. Fat - 13.3gm/100gm
c. Calori – 173Kcal/100gm
2. Why its protient is called reference protein?
a. Contains all Essential AA
b. NPU is 100
3. It is deficient in which vitamin?
a. Vitamin C
1. Identify the given item
a. Argemone Mexicana
2. Name the toxin produced by it
a. Sanguinarine
3. Name the condition caused by ingestion of the given item along with mustard seeds?
a. Epidemic dropsy
4. Name the tests to identify contamination with its toxin
a. Nitric acid test
b. Paper chromatography
1. Identify the contaminant on the given plant and the condition caused by its ingestion
a. Ergot (Claviceps fusiforms)
b. Ergotism
2. Name 2 methods to prevent it
a. Grains floated in 20% salt water,
b. Hand picking,
c. Air floatation.
1. Identify the causative agent of the given crop condition and the toxin produced by it
a. Asperyillus flavus /A. parasiticus
b. Aflatoxin
2. Name two preventive strategies against it
a. Proper storage of food grains after drying
b. Moisture levels to be kept below 10%
c. Foods contaminated should not be consumed
d. Education of local people
1. Identify the given food adulterant and condition caused by its ingestion in humans
a. Lathyrus sativas/khesari Dal
b. Neurolathyrism
2. Name the toxin produced by it
a. BOAA (Beta oxalyl amino alanine)
3. What are the stages of disease caused by its ingestion?
a. Latent, No stick, 1stick, 2 sticks (SCISSOR GAIT), crawler
4. How do you prevent the condition caused by its ingestion?
a. Vit.C prophylaxis,
b. Banning of crop,
c. Removal of toxins(parboiling/steeping)
1. Identify the given spot
a. Shakir’s tape
2. Write its uses
a. To diagnose moderate and severe malnutrition using MUAC
b. For follow up for malnourished child
3. What is the cut off value to diagnose a child as SAM according to the item?
a. MUAC less than 11.5cm
1. Identify the condition present in the given child
a. Khwashiorkor
2. What is the cause of it?
a. A type of Protein Energy Malnutrition caused by lack of adequate protein in
diet
3. Name two identifying features for the condition
a. Age 6 months to 3 years
b. Subcutaneous fat is preserved
c. Oedema present
d. Enlarged fatty liver
e. Poor apetite
4. To which specific facility will you refer this child for treatment?
a. Nutritional Rehabilitation Centre
1. Identify the condition present in the given child
a. Marasmus
2. What is the cause of it?
a. A type of Protein Energy Malnutrition caused by lack of adequate protein and
calories in diet
3. Name two identifying features for the condition
a. Less than 1 year of age
b. No subcutaneous fat
c. Severe muscle wasting
d. No Fatty liver
e. No edema
f. Good apetite
4. To which specific facility will you refer this child for treatment?
a. Nutritional Rehabilitation Centre
1. Identify the given chart
a. WHO Growth chart showing weight to age z scores for birth to 5 years of
male child
2. Write its uses
a. Diagnostic tool for
b. Nutritional surveillance
c. Tool for action to assess type of intervention needed
d. Educational tool for mothers
e. Evaluation of effectiveness of nutritional support and treatment
f. Planning and policy tool
3. A mother bring her 3.5years male child with complaint of frequent diarrhoea and
poor appetite. After anthropometry you mark the given chart as shown. What
interpretation will you draw from the chart?
a. The child is having moderate acute malnutrition
1. Identify the given logo and organization associated with it in India
a. Food fortification
b. Food Safety and Standards Authority of India
2. Write the standard of iodine in edible salt in India
a. 30ppm at production level
b. 15ppm at consumption level
1. Identify the scheme the logo is associated with and write its latest name
a. ICDS
b. Saksham Anganwadi and Poshan 2.0
2. What are the daily calorie and protein norms for a SAM child under this?
a. 800Kcal/day and 20-25gm protein per day
3. To which population group(s) Supplementary Nutrition Programme (SNP) is provided
under this?
a. Children 6 months to 6 years,
b. Pregnant women and lactating mothers (PWLM).
c. Adolescent Girls in the age group of 14 to 18 years in Aspirational Districts
and North Eastern Region (NER).