Question Bank on Food And Nutrition For ASRB-NET

Question Bank on Food And Nutrition For ASRB-NET By Dr. Vishakha Singh, Mr. Payal Talesta, CONTENTS : 1. Human Nutrition, Health and Interventions 2. Balanced diet 3. Food groups, Food Pyramid, Phytochemicals, Functional foods, Antioxidants, Nutraceuticals, Prebiotics and Probiotics 4. Macro 5. Nutrients: Carbohydrates: Requirements, sources, functions, metabolism and effects of toxicity and de 6. ciency of the nutrient 7. Lipids: Requirements, sources, functions, metabolism and effects of toxicity and de 8. ciency of the nutrient 9. Protein: Requirements, sources, functions, metabolism and effects of toxicity and de 10. ciency 11. Micro 12. Nutrients: Vitamins: Requirements, sources, functions, metabolism and effects of toxicity and de 13. ciency of the nutrient
14. Minerals: Requirements, sources, functions, metabolism and effects of toxicity and de 15. ciency of the nutrient 16. Nutrient interrelationship, inborn errors of metabolism, drug and nutrient interaction 17. Water, Food allergies and Intolerances 18. Diet and nutritional therapy in Obesity, Underweight, disorders of heart and lungs 19. Diet and nutritional therapy in disorders of Gastro intestinal tract, kidney and liver 20. Diet and nutritional therapy in disorders of cancer and diabetes mellitus 21. Major public health and nutritional problems in India 22. causes, magnitude and distribution 23. Assessment of Community Nutritional status by standard methods, National and International Programs to combat malnutrition, National Nutrition Policy 24. Nutritional epidemiology, public health aspects of human nutrition, objectives, principles and importance of nutrition education, nutrition monitoring and surveillance 25. Food Science and Processing Technologies 26. Food forti 27. cation, enrichment and supplementation, food additives and preservatives, food adulteration, anti 28. nutritional factors and toxicants in foods 29. Food hygiene and sanitation, food borne illness, infections and food poisoning, food standards, laws and regulation for food safety 30. Post harvest losses, food spoilage and its causes, food processing techniques, effects on nutritional value, food packaging and labeling 31. Qualitative and quantitative changes during post harvest handling and processing of food, Processing and packaging techniques for cereals, millets and legumes, milk and milk products, fruits and vegetables, nuts and oilseeds, meat, 32. sh and poultry
33. Principles and methods of food preservation, drying, concentration, freezing, cryogenic freezing,
fermentation, irradiation, canning, sterilization, pasteurization 34. Role of warehousing corporation and Food Corporation of India on post harvest conservation, storage of perishable and non 35. perishable foods, traditional and modern food storage.