A–10217 Sub. Code 4BHF1C1

A–10217

B.Sc. DEGREE EXAMINATION, APRIL 2021 &

Supplementary/Improvement/Arrear Examinations

First Semester

Home Science

FOOD SCIENCE

(CBCS – 2014 onwards)

Time : 3 Hours Maximum : 75 Marks

Part A (10 2 = 20)

Answer all questions.

1. Mention moist heat methods.

Dμa `mk •øÓPøÍ SÔ¨¤kP.

2. Classify nutrients.

Fmha \zxUPøÍ ÁøP¨£kzxP.

3. Write any two uses of baked foods.

÷£UQ[ EnÄPÎß E£÷¯õPzvÀ H÷uÝ® CμsiøÚ GÊxP.

4. Classify sugars.

\ºUPøμø¯ ÁøP¨£kzxP.

5. Write any four pectin rich fruits.

ö£Uiß AvP® EÒÍ £Ç[PÎÀ H÷uÝ® |õßQøÚ GÊxP.

Sub. Code 4BHF1C1

A–10217

2

6. List any four rich anthoxanthin foods.

Bß÷uõ\õßvßPÒ AvP® EÒÍ EnÄPÎÀ H÷uÝ® |õßQøÚ Á›ø\¨£kzxP.

7. What is cream?

£õ÷»k GßÓõÀ GßÚ?

8. What is called Chalazae?

\»éõ GßÓõÀ GßÚ?

9. List the appetizing beverages.

£] ysk® £õÚ[PøÍ Á›ø\¨£kzxP.

10. Give the protein content in fish and poultry.

«ß ©ØÖ® £ÓøÁ CøÓa]°À EÒÍ ¦μuzøu SÔ¨¤kP.

Part B (5 5 = 25)


11. (a) Describe solar cooking.

`›¯ JÎ°À \ø©zuø» ÂÁ›.

Or

(b) Write the uses of food groups.

EnÄz öuõSvPÎß E£÷¯õPzvøÚ GÊxP.

12. (a) Classify sugars and explain.

\ºUPøμPøÍ ÁøP¨£kzv ÂÍUSP.

Or

(b) Explain parboiling.

¦Ê[P øÁzuø» ÂÍUSP.

A–10217

3

13. (a) Discuss the effect of cooking on chlorophyll pigment in vegetables.

S÷Íõ÷μõ¤À {Óª Põ´PøÍ \ø©zu¼ß ÷£õx

E¸ÁõS® ÂøÍÄPøÍ ÂÁ›.

Or

(b) What are the changes that occur during ripening of fruits?

£Ç[PÒ £Êzu¼ß ÷£õx HØ£k® ©õØÓ[PÒ ¯õøÁ?

14. (a) Write any two products of milk.

£õ¼¼¸¢x u¯õ›UP¨£k® ö£õ¸ÒPÎÀ H÷uÝ®

CμsiøÚ GÊxP.

Or

(b) Write the preparation of custard and souffles.

Pìhk ©ØÖ® `¨¤À u¯õ›US® •øÓø¯ GÊxP.

15. (a) Write short notes on selection of fish.

«øÚ ÷uº¢öukzuÀ £ØÔ J¸ ]Ö SÔ¨¦ GÊxP.

Or

(b) Classify and explain meat.

CøÓa]ø¯ ÁøP¨£kzv ÂÍUSP.

Part C (3 10 = 30)

Answer any three questions.

16. Enumerate the objectives of cooking.

\ø©zu¼ß ÷|õUP[PøÍ GkzöuÊxP.

17. Explain various types of rancidity.

]US¨ ¤izu¼ß öÁÆ÷ÁÖ ÁøPPøÍ ÂÍUSP.

A–10217

4

18. Describe enzymatic browning with their causes and prevention.

ö|õvzu¼ÚõÀ £Ê¨£øhu¾US›¯ Põμn[PÒ ©ØÖ® ukzuø» ÂÁ›.

19. Discuss the uses of egg in cookery.

\ø©zu¼À •møh°ß E£÷¯õPzvøÚ ÂÁ›.

20. Explain various cooking methods of meat.

CøÓa] \ø©zu¼ß öÁÆ÷ÁÖ •øÓPøÍ ÂÍUSP

————————

A–10079



Second Semester

Home Science

HUMAN PHYSIOLOGY



Part A (10 2 = 20)


1. Write any two functions of blood.

Cμzuzvß Cμsk ö\¯À£õkPøÍ GÊx.

2. Classify blood groups.

Cμzu ÁøP – ÁøP¨£kzx.

3. What is pulse pressure?

£Àì AÊzu® GßÓõÀ GßÚ?

4. Define ESR.

ESR Áøμ¯ÖUP.

5. Name the enzymes secreted by pancreas.

Pancreas À _μUP¨£k® ö|õvPÒ ¯õøÁ?

6. What are sweat glands?

Â¯ºøÁ _μ¨¤PÒ GßÓõÀ GßÚ?

Sub. Code 4BHF2C1

A–10079

2

7. List the organs involved in respiration.

_Áõ\zvØS EuÄ® •UQ¯©õÚ EÒÐ¸¨¦PøÍ £mi¯¼k.

8. Write any two functions of skin.

÷uõ¼ß Cμsk ö\¯À£õkPøÍ GÊx.

9. Define menstrual cycle.

©õuÂhõ´ _ÇØ] – Áøμ¯Ö.

10. Write any two functions of androgens.

Androgens – Cμsk ö\¯À£õkPøÍ GÊx.

Part B (5 5 = 25)

Answer all questions, choosing either (a) or (b).

11. (a) Explain cardiac cycle.

Cu¯ _ÇØ] £ØÔ ÂÁ›UP.

Or

(b) Draw the structure of human heart and name the parts.

©Ûu Cu¯zøu Áøμ¢x Auß £õP[PøÍ SÔUP.

12. (a) Write a detailed note on the functions of respiratory tract.

_Áõ\U SÇõ°ß ö\¯À£õkPøÍ Â›ÁõP GÊxP.

Or

(b) Give the composition of lymph.

{n}º Aø©¨¤øÚ¨ £ØÔ GÊx.

A–10079

3

13. (a) What is blood pressure? Explain about systolic and diastolic pressure.

Cμzu AÊzu® GßÓõÀ GßÚ? ]ìhõ¼U ©ØÖ® h¯õìhõ¼U AÊzuzvøÚ £ØÔ GÊxP.

Or

(b) Write about the functions of spinal cord.

usk Áhzvß ö\¯À£õkPøÍ GÊxP.

14. (a) Explain eyeball and schematically present labelling its parts.

PsÂÈø¯¨ £ØÔ ÂÁ›zx, Áøμ£hzvøÚ Áøμ¢x Auß £õP[PøÍ ö£¯›kP.

Or

(b) Write a note on glomerulus.

]Ö}μPÁøh •ia_ÇØ] £ØÔ SÔ¨¦ GÊxP.

15. (a) Explain the functions of parathyroid gland.

Parathyroid Gland – ö\¯À£õkPøÍ ÂÍUSP.

Or

(b) What are the stages of spermatogenesis? Explain.

Â¢uqUPÎß {ø»PÒ ¯õx? ÂÁ›UP.

Part C (3 10 = 30)


16. Explain the process of protein digestion in gI tract.

EnÄ¨ £õøu°À ¦μu® ö\›©õn® £ØÔ ÂÍUSP.

17. What is blood clotting and explain about it.

Cμzu® EøÓuÀ GßÓõÀ GßÚ? ÂÁ›UP.

A–10079

4

18. Enumerate the functions of different parts of the brain.

‰øÍ°ß £» £Sv°ß ö\¯À£õkPÒ £ØÔ GÊxP.

19. Explain the structure and function of skin.

÷uõ¼ß Aø©¨¦ ©ØÖ® ö\¯À£õkPÒ SÔzx GÊxP.

20. Describe about female reproductive system.

ö£s CÚ¨ö£¸UP Aø©¨¦ £ØÔ ÂÁ›zx GÊx .

————————

A–10218



Second Semester

Home Science

HUMAN DEVELOPMENT AND RELATIONSHIPS



Part A (10 2 = 20)


1. Define development.

•ß÷ÚØÓ® Áøμ¯Ö.

2. Write any two objectives of Ante-natal care.

©P¨÷£Ö £μõ©›¨¤ß ÷|õUP[PÎß H÷uÝ® CμsiøÚ GÊxP.

3. Who is called neonate?

CÍ® SÇÂ GßÓõÀ GßÚ?

4. Define the period of babyhood.

SÇ¢øu¨ £¸Ázvß Põ»® – Áøμ¯Ö.

5. Give the advantages of language development to the child.

SÇ¢øuPÐUS›¯ ö©õÈ ÁÍºa]°ß |ßø©PøÍ u¸P.

6. Define oversensitiveness.

EnºvÓß Áøμ¯Ö.

Sub. Code 4BHF2C2

A–10218

2

7. List the problems of adolescents.

S©μ¨ £¸ÁzvÚ›ß ¤μa]øÚPøÍ Á›ø\¨£kzxP.

8. What are the primary sex characteristics observed in adolescents?

S©μ¨ £¸ÁzvÀ E¢x ÷|õUP¨£mh •ußø© £õ¼¯À Snõv\¯[PÒ ¯õøÁ?

9. What is marriage counselling?

v¸©n B÷»õ\øÚ GßÓõÀ GßÚ?

10. Discuss any two functions of marriage?

v¸©nzvß ö\¯À£õkPÎß H÷uÝ® CμsiøÚ GÊxP.

Part B (5 5 = 25)


11. (a) What are the factors influencing development of children?

SÇ¢øuPÎß •ß÷ÚØÓzøu £õvUQßÓ PõμoPÒ ¯õøÁ?

Or

(b) State the signs and symptoms of pregnancy.

Pº¨£ Põ»zvÀ HØ£k® AÔSÔPÒ ©ØÖ® Aøh¯õÍ[PøÍ GkzöuÊxP.

12. (a) Describe the social development during babyhood.

SÊÂ¨ £¸ÁzvÚ›ß \‰P ÁÍºa]ø¯ ÂÁ›.

Or

(b) Give the latest immunization schedule for an infant.

\«£zv¯ uk¨§] Põ» AmhÁønø¯ GÊxP.

A–10218

3

13. (a) Briefly discuss about the factors affecting the language development of children.

SÇ¢øuPÎß ö©õÈ ÁÍºa]ø¯ £õvUPU Ti¯ PõμoPøÍ Â›ÁõP ÂÁ›.

Or

(b) Bring out the importance of play.

ÂøÍ¯õmiß •UQ¯zxÁzøu GkzöuÊxP.

14. (a) Elucitate the problems of the aged.

•v¯ÁºPÎß ¤μa]øÚPøÍ ÂÍUSP.

Or

(b) Discuss the drug addiction, alcoholism and rehabilitation.

÷£õøu ö£õ¸Ò, ©x Aøø©zuÚ® ©ØÖ® ©Ö ÁõÌÄ £ØÔ ÂÁ›.

15. (a) State the advantages of sex education.

£õ¼ÚU PÀÂ°ß |ßø©PøÍ GkzöuÊxP.

Or

(b) How do you motivate for marriage?

v¸©nzvØS GÆÁõÖ EØ\õP¨ £kzxÁõ´?

Part C (3 10 = 30)


16. Briefly explain the stage of pre-natal life.

÷£Ö Põ» ÁõÌUøP°ß •¢øu¯ {ø»PøÍ Â›ÁõP ÂÍUSP.

17. Describe the common childhood accidents and the methods of preventing them.

ö£õxÁõP SÇ¢øuPÎh® Põn¨£k® Â£zxUPÒ ©ØÖ® AÁØøÓ ukUS® •øÓPøÍ ÂÁ›.

A–10218

4

18. Classify the emotions of early childhood and explain it.

•ØSÇ¢øu¨ £¸ÁzvÀ EÒÍ ©ÚöÁÊa]PøÍ ÁøP¨£kzv ÂÍUSP.

19. Elaborate on developmental tasks of adulthood.

Á¯x Á¢u ©ÛuÛß ÁÍºa]¨ £oPøÍ Â›ÁõP GÊxP.

20. What are the adjustments in marriage during early period and child bearing period explain.

v¸©nzvß Bμ®£z £¸Ázv¾® ©ØÖ® SÇ¢øu DmöhkUS® £¸Ázv¾® GÆÁøP°À Jzx¨÷£õÁõ´ GßÖ ÂÍUSP.

————————

A–10342



Third Semester

Home Science

PRINCIPLES OF NUTRITION



Part A (10 × 2 = 20)

Answer all the questions.

1. Define Nutritional status.

Fmha\zx {ø»ø¯ Áøμ¯Ö.

2. Define calorific value of foods.

EnÄPÎß P÷»õ›L¤U ©v¨ø£ Áøμ¯Ö.

3. List out any two biological functions of protein.

¦μuzvß G¢u Cμsk E°›¯À ö\¯À£õkPøÍ²® £mi¯¼k.

4. Define fibre.

Lø££º Áøμ¯Ö.

5. Mention any four biological role of Niacin.

{¯õ]Ûß G¢u |õßS E°›¯À £õzvμzøu²® SÔ¨¤k.

6. Define anaemia.

Cμzu ÷\õøPø¯ Áøμ¯Ö.

Sub. Code 4BHF3C1

A–10342

2

7. What is meant by supplementaiy foods?

xøn EnÄPÒ GßÓõÀ GßÚ?

8. Define weaning.

£õ¿mkÁøu Áøμ¯Ö.

9. What is anorexia?

A÷ÚõöμUê¯õ GßÓõÀ GßÚ?

10. What are the reasons for malnutrition during old age?

Á¯uõÚ Põ»zvÀ Fmha\zx SøÓ£õmiØPõÚ Põμn[PÒ ¯õøÁ?

Part B (5 × 5 = 25)


11. (a) Draw the diagram and explain the principle of Benedict oxy calorimeter.

Áøμ£hzøu Áøμ¢x ö£ÚiUm BUê P÷»õ› «mh›ß öPõÒøPø¯ ÂÍUSP.

Or

(b) Describe about At-water-Rosa benedict method.

Am&Áõmhº&÷μõ\õö£ÚiUm•øÓ £ØÔ ÂÁ›.

12. (a) Explain the functions of carbohydrates.

Põº÷£õøím÷μmkPÎß ö\¯À£õkPøÍ ÂÍUSP.

Or

(b) Describe about Kwashiorkor.

SÁõæ¯º÷Põº £ØÔ ÂÁ›.

A–10342

3

13. (a) Explain the role of calcium in blood clotting.

Cμzu EøÓÂÀ PõÀ]¯zvß £[øP ÂÍUSP.

Or

(b) Explain the causes of pellagra.

öÀ»UμõÂß Põμn[PøÍ ÂÍUSP.

14. (a) Elaborate on growth pattern of infants.

SÇ¢øuPÎß ÁÍºa] •øÓø¯ Â›ÁõPU TÖP.

Or

(b) Explain the reasons for increased nutritional requirement during lactation.

£õ¿mh¼ß ÷£õx Fmha \zx ÷uøÁ AvP›¨£uØPõÚ Põμn[PøÍ ÂÍUSP.

15. (a) Write a short note on the nutritional requirements for school going children.

£ÒÎUSa ö\À¾® SÇ¢øuPÐUPõÚ Fmha\zx ÷uøÁPÒ SÔzx J¸ ]Ö SÔ¨ø£ GÊxP.

Or

(b) Bring out the importance of calcium and fibre in the diet in old age.

Á¯uõÚ Põ»zvÀ EnÂÀ PõÀ]¯® ©ØÖ® |õºa\zvß •UQ¯zxÁzøu ÂÍUSP.

Part C (3 × 10 = 30)


16. Discuss the factors affecting meal planning.

EnÄzvmhzøu £õvUS® PõμoPøÍ¨ £ØÔ ÂÁõv.

17. Explain the causes, symptoms and prevention of PEM.

PEM Cß Põμn[PÒ, AÔSÔPÒ ©ØÖ® uk¨¦ BQ¯ÁØøÓ ÂÍUSP.

A–10342

4

18. Briefly explain the deficiency of Thiamine.

v¯õªÛß SøÓ£õmøh _¸UP©õP ÂÍUSP.

19. Discuss about the symptoms and complications of pregnancy.

Pº¨£zvß AÔSÔPÒ ©ØÖ® ]UPÀPøÍ¨ £ØÔ ÂÁõv.

20. Explain about the nutritional requirements for adult.

Á¯x Á¢÷uõ¸UPõÚ Fmha\zx ÷uøÁPÒ £ØÔ ÂÍUSP.

————————

A–10343



Fourth Semester

Home Science

NUTRITIONAL BIO-CHEMISTRY



Part A (10 × 2 = 20)


1. List out any two properties of monosaccharides.

÷©õ÷Úõ\õUPøμkPÎß G¢u Cμsk £s¦PøÍ²® £mi¯¼kP.

2. Write the structure of fructose.

¤μU÷hõêß Pmhø©¨ø£ GÊxP.

3. What is meant by Iodine value?

A÷¯õiß ©v¨¦ GßÓõÀ GßÚ?

4. Define ketosis.

öPm÷hõ]øé Áøμ¯Ö.

5. List out any two properties of amino acids.

Aª÷Úõ Aª»[PÎß G¢u Cμsk £s¦PøÍ²® £mi¯¼kP.

Sub. Code 4BHF4C1

A–10343

2

6. Define essential amino acid.

Azv¯õÁ]¯ Aª÷Úõ Aª»zøu Áøμ¯Ö.

7. What is meant by enzyme inhibition?

ö|õv uk¨¦ GßÓõÀ GßÚ?

8. Write any two biological role of pancreas.

Pøn¯zvß G¢u Cμsk E°›¯À £õzvμzøu²® GÊxP.

9. Define passive diffusion.

ö\¯»ØÓ £μÁø» Áøμ¯Ö.

10. Define citric acid cycle.

]m›U Aª» _ÇØ]ø¯ Áøμ¯Ö.

Part B (5 × 5 = 25)


11. (a) Write a short note on sucrose.

_U÷μõêÀ J¸ ]Ö SÔ¨ø£ GÊxP.

Or

(b) Describe about glycogenolysis.

QøÍ÷Põöá÷Úõ¼]ì £ØÔ ÂÁ›.

12. (a) Explain about the properties of fats.

öPõÊ¨¦PÎß £s¦PÒ £ØÔ ÂÍUS[P.

Or

(b) Describe about the oxidation of fatty acids.

öPõÊ¨¦ Aª»[PÎß BU]á÷ÚØÓ® £ØÔ ÂÁ›.

A–10343

3

13. (a) Write the functions of proteins. ¦μu[PÎß ö\¯À£õkPøÍ GÊxP.

Or

(b) Explain the metabolism of glutamic acid and phenylalanine.

SÐmhªU Aª»® ©ØÖ® Lö£øÚ»õ»øÚÛß ÁÍº]øu ©õØÓzøu ÂÍUSP.

14. (a) Define enzymes and explain the classification of enzymes.

ö|õvPøÍ Áøμ¯Özx, ö|õvPÎß ÁøP¨£õmøh ÂÍUSP.

Or

(b) Write the chemistry and biological role of Vitamin K.

øÁmhªß÷P Cß ÷Áv°¯À ©ØÖ® E°›¯À £õzvμzøu GÊxP.

15. (a) Write a brief note on facilitated diffusion. GÎuõÚ £μÁÀ SÔzx J¸ _¸UP©õÚ SÔ¨ø£

GÊxP.

Or

(b) Describe about oxidative phosphorylation. BUêá÷ÚØÓ£õì ÷£õ›÷»åß £ØÔ ÂÁ›.

Part C (3 × 10 = 30)


16. Elaborate the process of glycolysis. QøÍ÷Põ¼]êß ö\¯À•øÓø¯ Â›ÁõUSP.

17. Explain the types of Lipoproteins and their role and significance in diseases. ¼¨÷£õ¦÷μõmißPÎß ÁøPPÒ ©ØÖ® ÷|õ´PÎÀ AÁØÔß £[S ©ØÖ® •UQ¯zxÁzøu ÂÍUSP.

A–10343

4

18. Discuss the process of urea cycle.

³›¯õ _ÇØ]°ß ö\¯À•øÓ £ØÔ ÂÁõv.

19. Explain about the replication process.

|Pö»kUS® ö\¯À•øÓ £ØÔ ÂÍUSP.

20. Describe about electron transport chain.

G»Umμõß ÷£õUSÁμzx \[Q¼ £ØÔ ÂÁ›.

————————

A–10344



Fifth Semester

DIET THERAPY



Section A (10 × 2 = 20)


1. Define clear fluid diet.

öuÎÁõÚ vμÁ EnøÁ Áøμ¯ÖUPÄ®.

2. Mention the principles of therapeutic diets.

]Qaø\ EnÂß •øÓPÎß öPõÒøPPøÍ SÔ¨¤k[PÒ.

3. Define tuberculosis.

Põ\÷|õø¯ Áøμ¯ÖUPÄ®.

4. Define gastritis.

Cøμ¨ø£ _ÇØ]ø¯ Áøμ¯ÖUPÄ®.

5. Define hepatic encephalopathy.

PÀ½μÀ Gßö\£÷»õ£vø¯ Áøμ¯ÖUPÄ®.

6. Classify pancreatitis.

Pøn¯ _ÇØ] ÁøP¨£kzuÄ®.

Sub. Code 4BHF5C1

A–10344

2

7. Give the types of hypertension.

E¯º Cμzu AÊzu® ÁøPPøÍ öPõk[PÒ.

8. Mention the functions of dialysis.

h¯õ¼]êß ö\¯À£õkPøÍU SÔ¨¤k[PÒ.

9. Define allergen.

JÆÁõø© Áøμ¯ÖUPÄ®.

10. List the types of cancer.

¦ØÖ÷|õ´ ÁøPPøÍ £mi¯¼k[PÒ.

Section B (5 × 5 = 25)


11. (a) Brief note on therapeutic adaptation of normal

diets.

\õuõμn EnÄPÎß ]Qaø\ uÊÁÀ £ØÔ¯ _¸UP©õÚ SÔ¨ø£z u¸P.

Or

(b) Discuss the etiology for obesity.

EhÀ £¸©ÝUPõÚ PõμnÂ¯À £ØÔ ÂÁõvUPÄ®.

12. (a) Write a note on tropical sprue.

öÁ¨£©sh» uÎº SÔzx J¸ SÔ¨ø£ GÊx[PÒ.

Or

(b) Explain the causes for peptic ulcer.

ö£ïU AÀ\¸UPõÚ Põμn[PÒ ¯õøÁ?

A–10344

3

13. (a) What are the causes for cholelithiasis?

÷Põö»¼v¯õ]êØPõÚ Põμn[PÒ ¯õøÁ?

Or

(b) Discuss the dietary modification for viral hepatitis.

øÁμÀ öí£øhiêØPõÚ EnÄ ©õØÓzøu¨ £ØÔ ÂÁõvUPÄ®.

14. (a) Classify hypertension and explain DASH diet.

E¯º Cμzu AÊzuzøu ÁøP¨£kzv, DASH EnøÁ ÂÍUS[PÒ.

Or

(b) Comment on osteoarthritis.

RÀÁõu® SÔzx P¸zx öu›ÂUPÄ®.

15. (a) Explain the elimination diet.

}USuÀ EnøÁ ÂÍUS[PÒ.

Or

(b) Discuss the stages of burns.

wUPõ¯[PÎß {ø»PøÍ¨ £ØÔ ÂÁõvUPÄ®.

Section C (3 × 10 = 30)


16. Elaborate note on nutrient need for underweight.

GøhSøÓ¢u Fmha\zx ÷uøÁ £ØÔ¯ Â›ÁõÚ SÔ¨¦.

17. Explain the causes, symptoms and dietary modification for constipation.

©»a]UP¾UPõÚ Põμn[PÒ, AÔSÔPÒ ©ØÖ® EnÄ ©õØÓ[PøÍ ÂÍUSP.

A–10344

4

18. Explain the etiology and dietary modification for diabetes mellitus.

}›ÈÄ ÷|õÚPõÚ ÷|õ°¯À ©ØÖ® EnÄ ©õØÓ[PøÍ ÂÍUS[PÒ.

19. Discuss the dietary modification for atherosclerosis.

ö£¸¢u©Û ui¨¦z ÷uõÀ _ÇØ]°ß EnÄ ©õØÓzøu¨ £ØÔ ÂÁõvUPÄ®.

20. Explain the role of food in prevention of cancer.

¦ØÖ÷|õø¯z uk¨£vÀ EnÂß £[øP ÂÍUS[PÒ.

————————

A–10345



Fifth Semester

Home Science

FAMILY RESOURCE MANAGEMENT AND INTERIOR DESIGN


Time : Three Hours Maximum : 75 Marks

Part A (10 × 2 = 20)


1. Write any two values related to decision making.

•iöÁk¨£x öuõhº£õÚ G¢u Cμsk ©v¨¦PøÍ²® GÊx[PÒ.

2. Define Resource.

ÁÍzøu Áøμ¯ÖUPÄ®.

3. List out the functions of Money

£nzvß ö\¯À£õkPøÍ £mi¯¼k[PÒ.

4. Define “Budget”.

£möámøh Áøμ¯ÖUPÄ®.

5. Define Hue.

\õ¯ø» Áøμ¯ÖUPÄ®.

Sub. Code 4BHF5C2

A–10345

2

6. What are the types of Balance?

Ç¨¦ ÁøPPÒ GßÚ?

7. Write any four materials used in furniture item.

uÍ£õh[PÒ ö£õ¸ÎÀ £¯ß£kzu¨£k® |õßS ö£õ¸mPøÍ²® GÊx[PÒ.

8. Write any two factors influencing the selection of furniture.

uÍ£õh[PÒ ÷uºøÁ £õvUS® Cμsk PõμoPøÍ GÊxP.

9. Discuss the different shapes in flower arrangement.

©»º HØ£õmiÀ öÁÆ÷ÁÖ ÁiÁ[PøÍ¨ £ØÔ ÂÁõvUPÄ®.

10. Write any two factors affecting illumination.

öÁÎa\zøu £õvUS® G¢u Cμsk PõμoPøÍ²® GÊx[PÒ.

Part B (5 × 5 = 25)


11. (a) What do you understand by the concept of values

and explain the characteristics of values.

©v¨¦PÎß P¸zuõUPzuõÀ }[PÒ GßÚ

¦›¢xöPõÒQÕºPÒ ©ØÖ® ©v¨¦PÎß £s¦PøÍ ÂÍUSQÕºPÒ.

Or

(b) Discuss the characteristics of resources.

ÁÍ[PÎß £s¦PÒ £ØÔ ÂÁõvUPÄ®.

A–10345

3

12. (a) Explain Engel’s law of family expenditure.

Sk®£ ö\»ÂÚ[PÎß H[PÀì \mhzøu ÂÍUS[PÒ.

Or

(b) Explain Money Income.

£n Á¸©õÚzøu ÂÍUS[PÒ.

13. (a) Explain the classification of decorative design.

A»[Põμ ÁiÁø©¨¤ß ÁøP¨£õmøh ÂÍUS[PÒ.

Or

(b) Write a short note on harmony in contrasting color

with examples.

Euõμn[PÐhß ©õÖ£mh {ÓzvÀ CnUPzøu¨

£ØÔ J¸ ]Ö SÔ¨ø£ GÊx[PÒ.

14. (a) Describe different types of floor covering used in

commercial and non-commercial establishment.

ÁoP ©ØÖ® ÁoPŸv¯õÚ ìuõ£ÚzvÀ

£¯ß£kzu¨£k® öÁÆ÷ÁÖ Áø¯õÚ uøμ

EøÓPøÍ ÂÁ›UPÄ®.

Or

(b) Explain the points to be considered in selection of

furniture.

÷uº¢öukUP¨£mh uÍ£õh[PÎÀ P¸zvÀ öPõÒÍ

÷Ási¯ ¦ÒÎPøÍ ÂÍUS[PÒ.

A–10345

4

15. (a) What is “Accessories” and how can you select accessories for you home?

©v¨¥kPÒ GßÓõÀ GßÚ? E[PÒ ÃmiØPõÚ £õP[PÒ GÆÁõÖ ÷uº¢öukUP»õ®?

Or

(b) Explain the principles involved in picture mounting.

£h® ö£¸SÁvÀ \®£¢u¨£mh öPõÒøPPøÍ ÂÍUS[PÒ.

Part C (3 × 10 = 30)

Answer any Three questions.

16. Describe the process of management.

{ºÁõPzvß ö\¯À•øÓø¯ ÂÁ›UPÄ®.

17. Discuss “Real Income”.

Esø©¯õÚ Á¸©õÚ® £ØÔ ÂÁõvUPÄ®.

18. Explain “Prang Colour System” with examples.

¨μõ[ Ásn Aø©¨ø£ GkzxUPõmkPÐhß ÂÍUS[PÒ.

19. Discuss the guidelines for arrangement of furniture in different rooms.

öÁÆ÷ÁÖ AøÓPÎÀ uÍ£õh[PÒ HØ£õk ö\´ÁuØPõÚ ÁÈPõmkuÀPøÍ¨ £ØÔ ÂÁõvUPÄ®.

20. Briefly explain the different types of flower arrangement.

öÁÆ÷ÁÖ ÁøP¯õÚ ©»º HØ£õmøh _¸UP©õP ÂÍUS[PÒ.

————————

A–10346



Fifth Semester

Home Science

Elective – MARINE FOOD PROCESSING



Part A (10 × 2 = 20)


1. Define Marine foods.

PhÀ EnÄPÒ Áøμ¯Ö.

2. List out the sources of Marine.

PhÀ EnÄ ‰»zøu £mi¯¼kP.

3. Mention any four methods for assessing marine food qualities.

PhÀ EnÄ Sn[PøÍ ©v¨¤kÁuØPõÚ H÷uÝ® |õßS •øÓPøÍ SÔ¨¤hÄ®.

4. What are the products can be prepared from fish?

«ßPÎ¼¸¢x GßÚ u¯õ›¨¦PÒ u¯õ›UP¨£h»õ®.

5. What is fermented fish?

¦Îzu «ß GßÓõÀ GßÚ?

Sub. Code 4BHFE1B

A–10346

2

6. Write the uses of hydro colloids.

øím÷μõ÷Põ»õmì £¯ß£õkPøÍ GÊxP.

7. Give the nutritional benefits of fish oil.

«ß Gsön°ß Fmha\zx |ßø©PøÍ öPõk.

8. What is seaweeds?

PhØ£õ]PÒ GßÓõÀ GßÚ?

9. Write the benefits of polyethylene.

£õ¼ Gzv½ß |ßø©PøÍ GÊxP.

10. Explain the properties of labelling.

Pmk©õÚzvß £s¦PøÍ ÂÍUSP.

Part B (5 × 5 = 25)

Answer all the questions, choosing either (a) or (b).

11. (a) Explain about the marine eco system.

PhÀ `ÇÀ Aø©¨¦ £ØÔ ÂÍUSP.

Or

(b) Explain the different types of marine eco system.

PhÀ `ÇÀ Aø©¨¤ß öÁÆ÷ÁÖ ÁøPPøÍ ÂÍUSP.

12. (a) Explain the post harvest quality changes of marine food.

PhÀ EnÄPÒ AÖÁøhUS ¤ß HØ£k® uμ® ©õÖuø» ÂÍUSP.

Or

(b) Write the processing of crab.

|sk £u¨£kzxuø» GÊxP.

A–10346

3

13. (a) Explain the irradiation process of fish.

«ßPÎß Pvº Ãa_ ö\¯À•øÓø¯ £ØÔ ÂÍUSP.

Or

(b) Write the short note on hydrocolloids.

øím÷μõöPõ»õ´mì £ØÔ ]Ö SÔ¨¦ GÊxP.

14. (a) Bring out the nutritional benefits of seaweeds.

PhØ£õ]°ß Fmha\zx £¯ß£õkPøÍ GÊxP.

Or

(b) Write any six functions of Omega 6 and 3 fatty acids.

J÷©Põ 6 ©ØÖ® 3 °ß ö\¯À£õkPøÍ GÊxP.

15. (a) Discuss the role of glass containers in packaging.

÷£U÷Pã[QÀ Psnõi öPõÒP»ßPÎß £[S £ØÔ ÂÁõvUPÄ®.

Or

(b) Write the causes and types of marine pollution.

PhÀ ©õ_£õmiß Põμn[PøÍ²®, ÁøPPøÍ²® GÊx[PÒ.

Part C (3 × 10 = 30)


16. Write a essay on Marine pollution.

PhÀ©õ_£õk SÔzx J¸ Pmkøμ GÊxP.

17. Discuss the post harvesting quality changes and losses of fish.

«ß AÖÁøhUS ¤¢øu¯ uμ ©õØÓ[PÒ ©ØÖ® «ß CÇ¨¦PÒ £ØÔ ÂÁõvUPÄ®.

A–10346

4

18. Discuss the preparation of any four fish products.

«Û¼¸¢x u¯õ›UP¨£k® ö£õ¸ÒPÎÀ H÷uÝ® |õßQøÚ ÂÁ›.

19. Write a detail note on nutritional benefits of fish oil and seaweeds.

«ß Gsön´ ©ØÖ® PhØ£õ] BQ¯ÁØÔß Fmha\zx |ßø©U SÔzx ÂÁμ©õÚ SÔ¨¦ GÊxP.

20. Write the importance and criteria for lebeling.

÷»¤Î[QØPõÚ •UQ¯zxÁzøu²® AÍÄ÷PõÀPøÍ²® GÊxP.

——————

A–10347



Fifth Semester

Home Science

Elective – FOOD SERVICE MANAGEMENT



Part A (10 × 2 = 20)


1. What is Profit Oriented Food Service Institution?

»õ£® \õº¢u EnÄ ÷\øÁ {ÖÁÚ® GßÓõÀ GßÚ?

2. Define food service oriented.

EnÄ ÷\øÁø¯ Ai¨£øh¯õPU öPõshx.

3. List the tools of management.

{ºÁõPzvß P¸ÂPÒ £mi¯À.

4. Explain leadership.

uø»ø©ø¯ ÂÍUS[PÒ.

5. Explain about Material Management.

ö£õ¸Ò ÷©»õsø© £ØÔ ÂÍUS[PÒ.

Sub. Code 4BHFE2A

A–10347

2

6. Write two difference between marketing management and sales management.

\¢øu¨£kzuÀ ÷©»õsø© ©ØÖ® ÂØ£øÚ ÷©»õsø© Cøh÷¯ Cμsk Âzv¯õ\[PøÍ GÊx[PÒ.

7. What is labour cost? Give examples.

öuõÈ»õÍº ö\»Ä GßÓõÀ GßÚ? GkzxUPõmkPÒ öPõk[PÒ.

8. Describe a purchase order.

öPõÒ•uÀ Bønø¯ ÂÁ›UPÄ®.

9. Write two advantage of Computer application.

PoÛ £¯ß£õmiß Cμsk |ßø©PøÍ GÊx[PÒ.

10. Which software is used in hotel industry?

÷íõmhÀ xøÓ°À G¢u ö©ßö£õ¸Ò £¯ß£kzu¨£kQÓx?

Part B (5 × 5 = 25)


11. (a) Describe the classifications of food service operation based on its function.

Auß ö\¯À£õmiß Ai¨£øh°À EnÄ ÷\øÁ ö\¯À£õmiß ÁøP¨£õkPøÍ ÂÁ›UPÄ®.

Or

(b) Elaborate on two types of institutional food service operation.

Cμsk ÁøP¯õÚ {ÖÁÚ EnÄ ÷\øÁ |hÁiUøPPøÍ Â›ÁõPU TÖ[PÒ.

A–10347

3

12. (a) Explain the Leadership Style used for Various Situation in an Organisation.

J¸ {ÖÁÚzvÀ £À÷ÁÖ `Ì{ø»PÐUS £¯ß£kzu¨£k® uø»ø©zxÁ £õoø¯ ÂÍUS[PÒ.

Or

(b) List the resources available in a food service organization. Explain how you would manage the resources available.

EnÄ ÷\øÁ {ÖÁÚzvÀ QøhUS® ÁÍ[PøÍ £mi¯¼k[PÒ QøhUS® Buõμ[PøÍ GÆÁõÖ {ºÁQ¨¥ºPÒ Gß£øu ÂÍUS[PÒ.

13. (a) List out the Primary Objectives of Material Management.

ö£õ¸Ò {ºÁõPzvß •ußø© SÔU÷PõÒPøÍ £mi¯¼k[PÒ.

Or

(b) List out the Secondary Objectives of Material Management.

ö£õ¸Ò {ºÁõPzvß Cμshõ® {ø» SÔU÷PõÒPøÍ £mi¯¼k[PÒ.

14. (a) Cost control is a major concern food service Justify.

ö\»ÄU Pmk¨£õk Gß£x J¸ •UQ¯ PÁø» EnÄ ÷\øÁ¯õS®.

Or

(b) What is book keeping and explain the double entry book keeping with its advantages and its disadvantages.

¦zuP øÁzuÀ GßÓõÀ GßÚ ©ØÖ® Cμmøh ~øÇÄ ¦zuPzøu Auß |ßø©PÒ ©ØÖ® wø©PÒ BQ¯ÁØøÓU öPõsk ÂÍUS[PÒ.

A–10347

4

15. (a) Explain the advantages of Computer Aided Record Maintenance and Managements.

PoÛ EuÂ £vÄ £μõ©›¨¦ ©ØÖ® {ºÁõP[PÎß |ßø©PÒ £ØÔ ÂÍUSP.

Or

(b) What are the advantages of computer in the field of hotel management?

÷íõmhÀ {ºÁõPz xøÓ°À PoÛ°ß |ßø©PÒ GßÚ?

Part C (3 × 10 = 30)


16. Describe the different types of food service. How would you classify? Elaborate on the management function.

£À÷ÁÖ ÁøP¯õÚ EnÄ ÷\øÁø¯ ÂÁ›UPÄ®. }[PÒ GÆÁõÖ ÁøP¨£kzxÃºPÒ ÷©»õsø© ö\¯À£õmøh Â›ÁõPU TÖ[PÒ.

17. Write a detailed answer on Formal and informal types of leadership.

•øÓ¯õÚ ©ØÖ® •øÓ\õμõ uø»ø©zxÁ ÁøPPÒ SÔzx Â›ÁõÚ £vø» GÊx[PÒ.

18. Discuss on Elements of Material Management. ö£õ¸Ò {ºÁõPzvß TÖPÒ £ØÔ ÂÁõvUPÄ®.

19. Write on the various records used in the storage area. ÷\ª¨£P £Sv°À £¯ß£kzu¨£k® £À÷ÁÖ £vÄPÎÀ

GÊx[PÒ.

20. Tactical and strategic record maintenance with computer-advantage of disadvantages, justify.

PoÛ&|ßø© AÀ»x wø©PÐhß u¢v÷μõ£õ¯ ©ØÖ® ‰÷»õ£õ¯ £vÄ £μõ©›¨¦ {¯õ¯¨£kzx[PÒ.

————————

A–10348



Sixth Semester

Home Science

Elective — FOOD SANITATION AND HYGIENE



Part A (10 × 2 = 20)


1. Give four examples for naturally occurring toxicants in plants.

uõÁμ[PÎÀ C¯ØøP¯õP {PÊ® |a_¨ ö£õ¸mPÒ |õßQøÚ u¸P.

2. How are foods classified based on shelf life?

B²mPõ»® Ai¨£øh°À EnÄPÒ GÆÁõÖ ÁøP¨£kzu¨£kQßÓÚ?

3. Define FIFO.

FIFO – Áøμ¯Ö.

4. What is a Store Plan?

Pøh vmh® GßÓõÀ GßÚ?

Sub. Code 4BHFE3B

A–10348

2

5. Why is personal hygiene important?

uÛ¨£mh _Põuõμ® Hß •UQ¯©õÚx?

6. List the steps in planning a training programme.

J¸ £°Ø]z vmhzøu vmhªkÁuØPõÚ £iPøÍ £mi¯¼kP.

7. Define cleaning and Sanitising.

_zu® ©ØÖ® x¨¦μÁõUSPÒ – Áøμ¯Ö.

8. Give the differences between stationery and conveyor dishwasher.

{ø»¯õÚ ©ØÖ® |P¸® £õzvμ[PÐÂUS Cøh°»õÚ ÷ÁÖ£õkPøÍ GÊxP.

9. Define garbage / swill.

S¨ø£ / FØÔ PÊÄ – Áøμ¯Ö.

10. List the methods of application of pesticides.

§a]UöPõÀ¼PøÍ £¯ß£kzxÁuØPõÚ •øÓPøÍ £mi¯¼kP.

Part B (5 × 5 = 25)


11. (a) List the various sources of lead contamination in foods. EnÄPÎÀ D¯® ©õ_£õkPõÚ £À÷ÁÖ Buõμ[PøÍ £mi¯¼kP.

Or

(b) Write a note on public health hazards due to contamination of water.

}º ©õ\øhÁuõÀ EshõS® ö£õx _Põuõμ A£õ¯[PÒ SÔzx J¸ SÔ¨¦ GÊxP.

A–10348

3

12. (a) Explain the points to be considered while purchasing food.

EnÄ Áõ[S® ö£õÊx P¸zvÀ öPõÒÍ ÷Ási¯øÁ £ØÔ ÂÁ›UP.

Or

(b) Write a note on blast freezing.

öu¸© EøÓuÀ £ØÔ SÔ¨¦ GÊxP.

13. (a) Explain how an employer ensures good health and safe working conditions for employees.

•u»õÎ GÆÁõÖ FÈ¯ºPÐUS |À» B÷μõUQ¯zøu²® £õxPõ¨£õÚ ÷Áø» {ø»ø©PøÍ²® EÖv ö\´QÓõº – ÂÍUSP.

Or

(b) What are the advantages of training programme with respect to employee and employer?

FÈ¯º ©ØÖ® •u»õÎ öuõhº£õÚ £°Ø]z vmhzvß |ßø©PÒ ¯õøÁ?

14. (a) Write the standards to be kept in mind while selecting an equipment.

J¸ P¸Âø¯ ÷uºöukUS®÷£õx ©ÚvÀ öPõÒÍ ÷Ási¯ uμ[PøÍ £ØÔ GÊxP.

Or

(b) Detail on the types of food soil.

EnÄ AÊUQß ÁøPPøÍ £ØÔ ÂÁ›.

15. (a) List the characteristics of a garbages bin.

S¨ø£z öuõmi°ß £s¦PøÍ £mi¯¼kP.

Or

(b) Why is pest control important?

§a]U Pmk¨£õk Hß •UQ¯©õÚx?

A–10348

4

Part C (3 × 10 = 30)


16. Explain the factors affecting the growth of micro organisms.

~sq°ºPÎß ÁÍºa]ø¯ £õvUS® PõμoPøÍ ÂÍUSP.

17. Enumerate the general guidelines for food storage.

EnÄ ÷\ª¨¤ØPõÚ ö£õxÁõÚ ÁÈPõmkuÀPøÍ ÂÁ›UP.

18. Detail on the sanitary practices to be followed by an employee.

J¸ FÈ¯º ¤ß£ØÓ ÷Ási¯ _Põuõμ |øh•øÓPÒ £ØÔ ÂÁ›UP.

19. Detail on the types of cleaning agents.

_zu® ö\´¯ £¯ß£kzx® \õuÚ[PÒ £ØÔ Â›ÁõP GÊxP.

20. Explain on vermi culture and biosanitiser.

©s¦Ê ÁÍº¨¦ ©ØÖ® E°º x¨¦μÁõUSPÒ £ØÔ ÂÍUSP.

————————

A–10188

U.G. DEGREE EXAMINATION, APRIL 2021 &Supplementary/Improvement/Arrear Examinations

Home Science

Allied — NUTRITION THROUGH LIFE CYCLE



Part A (10 1 ½ = 15)


1. Give the energy allowance for a women doing heavy work.

PiÚ ÷Áø» ö\´²® ö£s©oUPõÚ P÷»õ› (A) BØÓ¼ß AÍÄPøÍ GÊxP.

2. How growth and development occurs in preschool age?

•ß £ÒÎ £¸Á PÀÂ £¸ÁzvØS ÁÍºa] ©ØÖ® •ß÷ÚØÓ® GÆÁõÖ HØ£kQÓx?

3. What are the harmones controlled during lactation?

£õ¿mk® £¸ÁzvÀ GÆÁøP¯õÚ _μ¨¤PÒ Pmk¨£kzu¨£kQßÓÚ?

4. Mention the nutritional problems in pregnancy.

Pº¨£ Põ»zvÀ HØ£k® Fmha\zx ¤μa]øÚPøÍ SÔ¨¤kP.

5. Write any two factors influencing growth during infancy.

SÇÂ¨ £¸Ázvß ÁÍºa] ysku¾US›¯ PõμoPÎÀ H÷uÝ® CμsiøÚ GÊxP.

Sub. Code 4BHFA2

A–10188

2

6. Who is called premature infants?

SøÓ ©õuU SÇ¢øu GßÓõÀ GßÚ?

7. What is “Kuzhandai amudu”?

SÇ¢øu A•x GßÓõÀ GßÚ?

8. Give the energy and allowance of school children.

£ÒÎ ö\À¾® SÇ¢øuPÐUPõÚ P÷»õ› ©ØÖ® ¦μu AÍÂøÚ GÊxP.

9. List the nutritional problems of aged.

•xø©¨ £¸ÁzvÀ HØ£k® Fmha \zx ¤μa]øÚPøÍ Á›ø\¨£kzxP.

10. What is anemia?

Cμzu ÷\õøP GßÓõÀ GßÚ?

Part B (5 3 = 15)


11. (a) Explain growth and development during infancy.

SÇÂ¨ £¸Ázvß ÁÍºa] ©ØÖ® •ß÷ÚØÓzøu ÂÍUSP.

Or

(b) Give the energy allowance for various activities.

öÁÆ÷ÁÖ ö\¯ÀPÐUPõÚ BØÓ¼ß AÍøÁ GÊxP.

12. (a) Write the nutritional requirements during pregnancy.

Pº¨¤oPÐUPõÚ Fmha\zx AÍÄPøÍ GÊxP.

Or

(b) Explain physiology of lactation.

£õ¿mk® £¸ÁzvÀ HØ£k® Eh¼¯ø» ÂÍUSP.

A–10188

3

13. (a) Discuss the problems in feeding of premature infants.

SøÓ©õuU SÇ¢øuPÐUS EnÁÎzu¼À EÒÍ ¤μa]øÚPøÍ ÂÁ›.

Or

(b) Write notes on importance of evening foods.

Cøn EnÂß •UQ¯zxÁzøu £ØÔ J¸ SÔ¨¦ GÊxP.

14. (a) What are the factors to be considered while planning a diet for school children?

£ÒÎ ö\À¾® SÇ¢øuPÐUS EnÄ vmhªku¼ß ÷£õx PÁÛUP ÷Ási¯ PõμoPÒ ¯õøÁ?

Or

(b) Eating problems of children and their management discuss.

SÇ¢øuPÐUS HØ£k® EnÄ¨ ¤μa]øÚPÒ ©ØÖ® ÷©»õsø©ø¯ ÂÁ›.

15. (a) Write the nutritional requirement for adult man doing various activities.

öÁÆ÷ÁÖ ö\¯ÀPÒ ¦›²® J¸ BoØPõÚ Fmha \zx AÍÄPøÍ GÊxP.

Or

(b) Discuss nutritional problems of obesity in adolescence.

S©μ¨ £¸ÁzvÚ›h® Fmha \zx¨ ¤μa]øÚ¯õÀ HØ£hU Ti¯ EhÀ £¸©ß £ØÔ ÂÁ›.

A–10188

4

Part C (3 10 = 30)


16. Brief in detail the nutritional problems of aged and their management.

•xø©¨ £¸ÁzvÀ HØ£k® Fmha\zx ¤μa]øÚPøÍ ©ØÖ® AÁØÔß ÷©»õsø©ø¯ Â›ÁõP ÂÍUSP.

17. Describe the preparation of supplementary foods.

SøÓ¢u Âø»°À EÒÐ›À QøhUPU Ti¯ EnÄPøÍ E£÷¯õQzx xøn EnÄPÒ u¯õ›¨£øu ÂÁ›.

18. Bring out the advantages of breast feeding.

uõ´¨£õ¼ß |ßø©PøÍ GkzöuÊxP.

19. Explain in detail the nutritional requirements of lactating women.

£õ¿mk® uõÚPõÚ Fmha\zx AÍÄPøÍ Â›ÁõP ÂÍUSP.

20. Write in detail the principles involved in meal planning.

EnÄ vmhªku¼À Ah[Q²ÒÍ SÔU÷PõÒPøÍ Â›ÁõP GÊxP.

————————

Date post:	11-Apr-2022
Category:	Documents
Upload:	others
View:	29 times
Download:	0 times

A–10217 Sub. Code 4BHF1C1

Documents