Answers all this questions Here is the typed text from all the provided question paper images, organized by page and section. GOA UNIVERSITY First Year B.Sc In Nursing (SEMESTER – II) Paper Title: Applied Biochemistry And Applied Nutrition & Dietetics Paper Code: FN112 Duration: 3:00 Hours | Total Marks: 75 Instructions: Write each section on separate answer booklets. Figures to the right indicate full marks. Draw diagrams wherever necessary. SECTION – I: APPLIED BIOCHEMISTRY (25 Marks) Q1. Choose the correct alternative and rewrite the statement (1 \times 4 = 4) The product of glycolysis in erythrocytes is: a) NADPH b) Lactate c) Pyruvate d) Carbon dioxide Which of the following is not formed from cholesterol: a) Bile salts b) Steroid Hormones c) Vitamin D d) Ketone bodies The synthesis of urea occurs in a) Liver b) Muscle c) Brain d) Kidney Electrophoretic separation of protein is based on its: a) Amino acid content b) Molecular weight c) Charge d) Charge and molecular weight QII. Explain in detail (any three) (5 \times 3 = 15) Digestion & Absorption of Carbohydrates (3 + 2) Enumerate lipid profile tests and its clinical significance (3 + 2) Types and functions of plasma proteins (2 + 3) Isoenzymes and their clinical significance SECTION – II: APPLIED NUTRITION & DIETETICS (50 Marks) Q1. Choose the correct option from those provided: (8 \times 1 = 8) a. Gout primarily affects which system of the body? i. Digestive System ii. Nervous System iii. Excretory System iv. Musculoskeletal System b. Identify the method of cooking that uses dry heat. i. Poaching ii. Blanching iii. Sautéing iv. Baking c. Which vitamin deficiency leads to Beriberi? i. Vitamin A ii. Vitamin \text{B}_{12} iii. Vitamin C iv. Vitamin \text{B}_1 d. Compare the effects of saturated and unsaturated fats on cardiovascular health. Which of the following is true? i. Both raise LDL cholesterol ii. Unsaturated fats help lower LDL cholesterol iii. Saturated fats improve heart health iv. Saturated fats are essential for enzyme function e. Which vitamin is synthesized by the skin in response to sunlight? i. Vitamin A ii. Vitamin B iii. Vitamin D iv. Vitamin K f. Pellagra results from a deficiency of i. Niacin ii. Riboflavin iii. Biotin iv. Thiamine g. Which cooking method helps preserve water-soluble vitamins the most? i. Frying ii. Boiling iii. Steaming iv. Roasting h. The ideal storage temperature for frozen foods is i. 0^\circ\text{C} ii. -18^\circ\text{C} iii. 4^\circ\text{C} iv. 10^\circ\text{C} Q2. Answer any 4 of the following: (4 \times 5 = 20) a. Discuss the types of anaemia associated with deficiencies of water-soluble vitamins. b. Explain the role of dietary fibre and protein in the management of Type 2 Diabetes Mellitus. c. Define obesity. List 4 dietary principles you would suggest for a person wishing to lose weight. d. Plan a 400-kcal snack for a 15-year-old girl who needs to put on weight. State 2 dietary principles of importance. e. Explain the functions and food sources of selenium and zinc. Q3. Discuss any 1 of the following: (1 \times 10 = 10) a. Define nutritional assessment. What are its main objectives and how is it important in community and clinical nutrition? b. India continues to face multiple nutritional challenges. List the major nutritional problems prevalent in the country and critically analyse the Integrated Child Development Services (ICDS) scheme with reference to its components, outreach, and effectiveness in tackling malnutrition. Q4. Answer each of the following: (6 \times 2 = 12) a. State the nutritional importance of foods derived from animal sources. b. State two principals involved in planning a balanced diet. c. State two important functions of iodine in the human body. d. Differentiate between fat-soluble and water-soluble vitamins with one example each. e. Mention any two key benefits of breast milk for infants. f. List two objectives of nutrition education in community settings. ADDITIONAL QUESTION PAPER (Institute of Nursing Education, Bambolim - Goa) First Year B.Sc. Nursing Applied Biochemistry and Nutrition & Dietetics Sessional Exam: July 2025 / 2024 Total Marks: 50 SECTION A / SECTION B: APPLIED BIOCHEMISTRY Q.1. A. Choose the correct option from those provided: (8 \times 1 = 8\text{ marks}) How much energy does one teaspoon of ghee provide? a. 45\text{ kcal} b. 20\text{ kcal} c. 60\text{ kcal} d. 80\text{ kcal} What are the constituents of Oral Rehydration Solution? a. Potassium, Sodium, Glucose b. Potassium, Chloride, Sodium, Glucose c. Potassium, Chloride, Glucose d. Phosphorus, Chloride, Glucose, Sodium What is phrynoderma characterized by? a. Hypokeratinization of cells b. Hyperkeratinization of epithelial lining of hair follicles c. Hyperkeratinization of mucosal cells d. Hyperkeratinization of mucosal lining of the intestines A deficiency of which micronutrient causes Wilson's disease? a. Copper b. Fluorine c. Selenium d. Magnesium What is the main function of dietary fibre? a. Build muscles b. Aid digestion and prevent constipation c. Produce energy d. Enhance taste of food Which mineral is crucial for maintaining a healthy heartbeat? a. Sodium b. Potassium c. Magnesium d. Iodine Which of the following is considered a "good fat"? a. Trans fats b. Saturated fats c. Monounsaturated fats d. Hydrogenated fats Which of the following foods is a complete protein source? a. Rice b. Egg c. Wheat d. Potato Q.1 Choose the correct alternative given below and rewrite the statement: (1 \times 4 = 4) A) The enzyme which increases significantly in Obstructive Jaundice is a) Acid Phosphatase b) Alkaline Phosphatase c) Alanine Transaminase B) The immunoglobulin that crosses the Placental barrier is a) Ig G b) Ig M c) Ig E C) The normal ratio of Bicarbonate to carbonic acid in the ECF under normal Physiological conditions is a) 1:20 b) 20:1 c) 12:1 D) Level of Serum LDL- Cholesterol should be optimally below. a) 100\text{ mg/dL} b) 150\text{ mg/dL} c) 200\text{ mg/dL} Q. 2. Discuss any 1 of the following: (1 \times 10\text{ marks} = 10\text{ marks}) a. Importance of minerals in health. b. Classification of vitamins and their physiological functions c. Classification of Food and Nutrients d. Importance of hydration and water balance in human health Q. 3. Answer any 4 of the following: (4 \times 5\text{ marks} = 20\text{ marks}) a. Why are mid-upper arm circumference (MUAC) and weight-for-age measurements crucial during childhood? b. List and briefly elaborate on any 5 anthropometric or clinical parameters you would monitor while assessing the nutritional status of an adolescent. c. Define "Balanced Diet." List 4 essential characteristics of a balanced diet. d. List one dietary source for each of the following: i. Trans Fat ii. Monounsaturated Fat iii. Polyunsaturated Fat iv. Fructose v. Cholesterol e. Why are proteins often called the "building blocks of life"? f. What are phytonutrients? Elaborate on the concept of the Nutrition Rainbow. Q. 4 Provide one reason for any 6 of the following statements: (6 \times 2\text{ marks} = 12\text{ marks}) a. Micronutrient deficiencies are called "hidden hunger." b. Dietary fibre promotes health and reduces chronic disease risk. c. Plant-based diets can lower the risk of lifestyle diseases. d. Antioxidants help neutralize free radicals in the body. e. Nutritional labeling empowers consumers to make healthier choices. f. Fermented foods improve gut microbiota and immunity. g. Iron is crucial for preventing anemia. h. Fat intake needs to be controlled in hepatic diseases. i. Glycemic index is an important food characteristic to be considered in diabetes management. j. Probiotics are recommended for gastrointestinal health. k. Consumption of raw milk should be avoided when one has lactose intolerance. SECTION I: APPLIED BIOCHEMISTRY Q1. Choose the correct alternative and rewrite the statement: (1 \times 4 = 4) The coenzyme which does not take part in TCA cycle is a) \text{NAD}^+ b) PLP c) FAD d) TPP The number of double bonds in mono-unsaturated fatty acid is a) 0 b) 1 c) 2 d) 3 Which of the following is an essential amino acid? a) Alanine b) Arginine c) Leucine d) Glycine Serum acid phosphatase is increased in carcinoma of a) Prostate b) Ovary c) Lungs d) Colon Q2. Explain in detail (any three): (5 \times 3 = 15) Basic steps and significance of Glycolysis (3 + 2) Types and functions of Lipoproteins (2 + 3) Digestion & absorption of Proteins (3 + 2) Enzymes of diagnostic importance in Liver Diseases Q2. Explain in detail (any three): (5 \times 3 = 15) Diagnostic Enzymes in liver diseases. Phenylketonuria. Structure of Immunoglobulins. Digestion and absorption of Carbohydrates. Q3. Answer in brief any three of the following: (2 \times 3 = 6) i) Functions of Cholesterol ii) Albumin iii) Regular Diet Assessment iv) Recommended Dietary Assessment SECTION II: APPLIED NUTRITION & DIETETICS Q1. Answer the following choosing the correct alternative: (8 \times 1 = 8) The indigestible portion of food derived from plants is a. Fibre b. Protein c. Starch d. Vitamins Specific dynamic action of nutrients is the stimulating effect of a. Protein on energy metabolism. b. Carbohydrates on energy metabolism. c. Fats on energy metabolism. d. Fats, carbohydrates and protein on energy metabolism. The BMR of a woman who weighs 55\text{ kgs} and 160\text{ cms} tall is a. 24.2 b. 21.5 c. 28.6 d. 26.9 The Food Safety and Standard Act was enforced by statutory authorities. Which are they? a. ISO & FSSAI b. FSSA & CFTRI c. FSSAI & FSSA d. ICMR & NIN Which is the important function of vitamin K in the body? a. To stimulate the production and release of coagulating factors. b. To improve physical endurance, increase energy and muscle mass. c. To stimulate the mineralization of bones d. To improve the vision, skin health, gut function. Common symptom of Pernicious Anaemia is a. A bright red and smooth tongue b. Pale and smooth tongue c. Pale conjunctiva d. Bright magenta conjunctival Weaning is a process of a. Starting breastfeeding b. Stopping breastfeeding gradually. c. Gradual introduction of food in the child's feeding schedule. d. Introducing vitamins in the child's feeding schedule The method of cooking whereby heat is transferred by convection. a. Baking and Roasting. b. Boiling and Steaming. c. Simmering and Stewing. d. Frying and Grilling. Q2. Answer any 4 Questions of the following: (4 \times 5 = 20) Explain the role of essential amino acids in the body. What dietary modifications are suggested for a young man whose BMI is 35 and why? Safe food handling and hygiene is mandatory to provide high standard of food quality. Discuss. Discuss the therapeutic conditions which calls for the modifications of protein in the diet. Elaborate on the measures adopted by the Govt. of India in combating nutritional problems in the country. Q5. Answer any 4 of the following: (4 \times 5 = 20) a. Outline the key features and interventions of the Weekly Iron and Folic Acid Supplementation (WIFS) programme. Why is it important for adolescent health? b. Discuss the dietary management of hypertension. What lifestyle modifications are recommended alongside diet therapy? c. What are the major causes and symptoms of protein-energy malnutrition (PEM) in children? Suggest suitable dietary interventions. d. Explain the nutritional requirements and dietary recommendations for a lactating mother. How does her diet affect infant health? e. Describe the role of nutrition in immunity. Which nutrients specifically contribute to immune resilience and how? Q6. Discuss any 1 of the following: (1 \times 10 = 10) a. Explain the nutritional management and dietary considerations for individuals suffering from cardiovascular diseases. Include the rationale behind specific food choices and modifications. b. Discuss the common feeding problems observed in preschool and school-aged children. Elaborate on the objectives and strategies for effective meal planning to address these issues. Q7. Answer each of the following: (6 \times 2 = 12) a. Mention any two preventive measures for Marasmic-Kwashiorkor. b. Briefly explain the protein-sparing action of carbohydrates. c. State two functions of folic acid and explain why it is vital for health. d. What is a Food Exchange List? State one reason why it is useful in diet planning. e. Differentiate between macronutrients and micronutrients with one example each. f. Mention two key roles of calcium in the human body.