SSSIHL Admission Test M.Sc Food & Nutritional Sciences Question Paper : Sri Sathya Sai Institute of Higher Learning

Name of the Organisation : Sri Sathya Sai Institute of Higher Learning
Exam : SSSIHL Postgraduate Programme Admission Test
Degree : Postgraduate Programme
Subject : MSc Food & Nutritional Sciences
Document Type : Model Question Paper
Website : https://www.sssihl.edu.in/
Download Model Question Paper : https://www.pdfquestion.in/uploads/25239-Nutritional.pdf

SSSIHL Admission Test Food & Nutritional Sciences Question Paper

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Important Instructions

i) Answer the following questions in the space provided.
ii) Please write your Application Id and name on the Answer sheets.
iii) Choose the correct answer and WRITE IN CAPITAL LETTER viz., A, B, C, D or E for the multiple choice questions. Each MCQ carries one mark and there will be negative marking for each wrong answer.
iv) Write detailed answer as required for other questions.

Sample Questions

Each Question carries 5 marks 5 × 10 = 50 marks :

Home Science

Answer any five of the following questions : .
1. Explain the role of UNICEF in combating malnutrition.
2. What is extension education? Discuss the principles of extension education.
3. Describe different types of traditional embroideries in India.
4. Define and discuss food pyramid and balanced diet.
5. Mention deficiency symptoms of vitamin A and discuss prophylactic measures used in India to control the deficiency.
6. Define work simplification. Describe various techniques used in work simplification.

Chemistry

Each Question carries 5 marks : 5 × 10 = 50 marks

Answer any five of the following questions:
1. Discuss the principle and applications of any two chromatographic techniques.
2. What are colloids? Explain preparation and purification of colloids.

3. Explain the following :
Optical rotation
Isoelectric pH
Isomerism

4. Bring out differences between the following and give examples:
Isotopes and Isobars
Molarity and Normality
Oxidant and Reductant

5. What is a buffer solution? Describe mechanism of buffer action with an example.
6. Discuss influence of pH and temperature on the rate of enzyme catalysed reactions.

Bioscience

Each Question carries 5 marks : (10 × 5 = 50 marks)
Answer any five of the following questions.

Sample Questions :
1. Describe the morphology and functions of lysosome and Golgi bodies.

2. Explain the following:
Immunoglobulins
Free radicals
Blood coagulation

3. Give the steps involved in the development of r DNA. Add a note on the applications.
4. Discuss different types of culture techniques used in microbiology.
5. Discuss transport of electrons through electron transport chain (ETC) in mitochondria.
6. Discuss biosynthesis of proteins in eukaryotes. Add a note on post translational modifications.

Syllabus

Food Science and Nutrition :
Food as a source of nutrients, composition, properties, characteristics, and nutritive value of different foods (cereal grains, millets, pulses, nuts and oil seeds, fruits and vegetables, milk and milk products, meat, egg, poultry, fish, spices and condiments).

Energy requirement:
Basal metabolism, Energy requirement for different age groups.
Study of Nutrients :
(a) Carbohydrates, proteins and fats – chemistry and nutritional aspects such as digestion, absorption, metabolism, functions, sources, deficiency and requirements
(b) Vitamins and minerals – functions, sources, requirements, and deficiencies (c) Water balance.

Dietetics and Public Health Nutrition :
** Principles involved in adoption of normal diet for formulating therapeutic diet – use of food exchange groups.
** Diet during pregnancy, lactation, infancy, school age, adolescent, adulthood and old age.
** Nutritional deficiency diseases.
** Dietary management in diseases (metabolic disorders, febrile conditions, surgical & other stress conditions) – causes, symptoms, physiological changes and diet.
** National and international agencies and intervention programmes in the betterment of nutritional status.
** Methods of assessing the nutritional status.

Microbiology, Food safety and Quality control :
** Historical development and scope of microbiology; General characteristics, morphology, growth and reproduction of bacteria, fungi and algae. Pure culture techniques; Stains and staining techniques.

** Causes of food spoilage; Principles of food safety and preservation; Methods of food preservation.
** Food contamination and adulteration: Types and detection methods of adulterants.
** Food safety evaluation and quality control assurance systems.