F–2617 Sub. Code

WSS

F–2617

B.Sc. DEGREE EXAMINATION, NOVEMBER 2019

First Semester

Home Science

FOOD SCIENCE

(CBCS – 2017 onwards)

Time : 3 Hours Maximum : 75 Marks

Part A (10 2 = 20)

Answer all questions.

1. Write the objectives of cooking.

EnÄ \ø©¨£vß SÔU÷PõøÍ GÊxP.

2. List the dry heat method of cooking.

E»º `mk •øÓ°À \ø©US® •øÓPÒ £ØÔ £mi¯¼kP.

3. Give any two advantages of microwave cooking.

ø©U÷μõ÷ÁÆ \ø©¯¼ß Cμsk |ßø©PøÍ GÊx.

4. What is germination?

•øÍPmkuÀ GßÓõÀ GßÚ?

5. Define Rancidity.

Gsön´ öPmk¨÷£õuÀ – Áøμ¯Ö.

6. Give the sources of sugar.

\ºUPøμ°ß ‰»¨ö£õ¸mPøÍ GÊx.

Sub. Code 7BHF1C1

F–2617

2

WSS

7. Name the fat soluble pigments present in fruits and vegetables.

Põ´PÒ, £Ç[PÎÀ EÒÍ öPõÊ¨¤À Pøμ¯UTi¯ EnÄ

{ÓªPøÍ ö£¯›kP.

8. Give two methods of preventing enzymatic browning.

ö|õvPÎÚõÀ HØ£k® (enzymes) {Ó® ©õÖuø» ukUS®

Cμsk •øÓPøÍ GÊxP.

9. What is Cheese?

£õ»õøhUPmi GßÓõÀ GßÚ?

10. Give any two best method of cooking poultry.

÷PõÈø¯ \ø©¨£uØS HØÓ Cμsk ]Ó¢u •øÓø¯¨ £ØÔ

GÊxP.

Part B (5 5 = 25)

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

11. (a) Explain about basic five food groups.

Ai¨£øh I¢x EnÄ ÁøPø¯ £ØÔ ÂÁ›UPÄ®.

Or

(b) Write short notes on any two moist heat method of cooking.

Dμ¨£uzxhß \ø©US® H÷uÝ® Cμsk ÁøP

\ø©¯À •øÓ £ØÔ ]Ö SÔ¨¦ GÊxP.

12. (a) Discuss about the nutritional composition of cereals.

uõÛ¯[PÎÀ EÒÍ \zxUPÎß TÖPÒ £ØÔ

ÂÁõvUPÄ®.

Or

(b) What are the factors that affect pulse cookery?

£¸¨¦PÒ \ø©US® ö£õÊx, Aøu £õvUS®

Põμn[PÒ ¯õøÁ? ÂÁ›.

F–2617

3

WSS

13. (a) Define pigments and write short note on water soluble pigments.

{ÓªPÒ – Áøμ¯Ö. usp›À Pøμ¯UTi¯ {ÓªPÒ

£ØÔ ]Ö SÔ¨¦ GÊxP.

Or

(b) Elaborate on the role of enzymes and pectins present in fruits.

£Ç[PÎÀ EÒÍ ö|õvPÒ ©ØÖ® ö£UiÛß ö\¯À£õk

£ØÔ GÊxP.

14. (a) What is pasteurization? Explain.

£õø» `hõUQ ~sq°ºPøÍ AÈ¨£x £ØÔ Â›ÁõP

TÓÄ®.

Or

(b) Briefly explain homogenized and standardised milk.

Â›ÁõP GÊx :

(i) £u¨£kzv¯ £õÀ

(ii) {ø»¨£kzu¨£mh £õÀ.

15. (a) How do you assess the quality of eggs?

•møh°ß uμzøu GÆÁõÖ uμ{ºn¯® ö\´Áx

ÂÍUP® u¸P.

Or

(b) Explain about the types of fish and points to be considered while selecting fish.

«Ûß ÁøPPøÍ¨ £ØÔ GÊx ©ØÖ® \ø©¨£uØS

«øÚ GÆÁõÖ ÷uº¢x Gk¨£õ´ GßÖ ÂÍUSP.

F–2617

4

WSS

Part C (3 10 = 30)

Answer any three questions.

16. Write short notes on :

(a) classification of foods

(b) frying method of cooking.

]Ö SÔ¨¦ GÊxP :

(A) EnÄPøÍ ÁøP¨£kzxuÀ

(B) Gsön´°À ö£õ›zx \ø©US® •øÓ.

17. Differentiate fats and oils and write about the smoking temperature of fats.

öPõÊ¨¦ ©ØÖ® Gsönø¯ Âzv¯õ\¨£kzxP.

Gsön´°ß ¦øPÁ¸® öÁ¨£{ø»¨ £ØÔ ÂÁ›.

18. Explain about fat soluble pigments.

öPõÊ¨¤À Pøμ¯UTi¯ {ÓªPÒ £ØÔ Â›ÁõP GÊuÄ®.

19. Write in detail about any five milk products.

H÷uÝ® I¢x £õÀ ö£õ¸mPÒ £ØÔ Â›ÁõP GÊuÄ®.

20. Draw the structure of egg, name its parts and write on the nutritional composition of eggs.

•møh°ß £hzøu Áøμ¢x, Auß £õP[PøÍ GÊx.

AuÝøh¯ \zxnÄ P»øÁø¯¨ £ØÔ GÊuÄ®.

————————

WS 15

F–2618


Second Semester

Home Science

HUMAN PHYSIOLOGY



Part A (10 2 = 20)


1. List the accessory digestive organs.

xøn ö\Ô©õÚ EÖ¨¦PøÍ £mi¯¼kP.

2. What is a myelin sheath?

öÁsöPõÊ© EøÓ GßÓõÀ GßÚ?

3. What are the types of respiration?

_Áõ\zvß ÁøPPÒ ¯õøÁ?

4. Mention the regions where lymph vessels are situated?

{n}º SÇõ´PÒ Aø©¢v¸US® £SvPøÍ SÔ¨¤kP.

5. Define blood pressure.

Cμzu AÊzu® – Áøμ¯Ö.

6. What is an anticoagulant?

S¸vU Pmk uk¨¦ GßÓõÀ GßÚ?

Sub. Code 7BHF2C1

F–2618

2

WS 157. What are sebaceoes glauds?

Gsøn _μ¤PÒ GßÓõÀ GßÚ?

8. How is the water balance maintained by the kidney?

uspº \©{ø»ø¯ ]Ö}μP® G¨£i £μõ©›UP¨£kQÓx?

9. What is leutinising Rormone?

Leutinising Rormone GßÓõÀ GßÚ?

10. What are master glands? Name its parts.

÷©»õs _μ¤PÒ GßÓõÀ GßÚ? £õP[PøÍ ö£¯›kP.

Part B (5 5 = 25)


11. (a) Draw the structure of ear and label its parts.

PõxPÎß Pmhø©¨ø£ Áøμ¢x Auß £õP[PøÍ

ö£¯›kP.

Or

(b) Explain any five functions of liver.

PÀ½μ¼ß I¢x (GøÁ÷¯Ý®) ö\¯À£õkPøÍ

ÂÍUSP.

12. (a) Write a note on cough reflex.

C¸©À GvºÂøÍÄ £ØÔ GÊxP.

Or

(b) List the causes of lymph nodes swelling.

{n}º •øn ÃUPzvß PõμoPøÍ £mi¯¼kP.

13. (a) Write a note on Rh factor.

Rh factor £ØÔ SÔ¨¦ GÊxP.

Or

(b) What is pulse pressure? Add a note on it.

xi¨¦ AÊzu® GßÓõÀ GßÚ? ÂÍUSP.

F–2618

3

WS 1514. (a) List the functions of skin.

÷uõ¼ß ö\¯À£õkPøÍ £mi¯¼kP.

Or

(b) What is Bowman’s capsule? Explain.

Bowmans GßÓõÀ GßÚ? ÂÍUSP.

15. (a) Write in detail on menstrual cycle.

©õuÂhõ´ _ÇØ] £ØÔ Â›ÁõP GÊxP.

Or

(b) Enumerate the functions of thyroid rormones.

ö\¯À£õkPøÍ GÊxP.

Part C (3 10 = 30)


16. How are proteins digested? Explain.

¦μu ö\›©õÚ® £ØÔ ÂÍUSP.

17. Explain the mechanism of respiration.

_Áõ\zvß ö£õÔ•øÓø¯ ÂÍUSP.

18. Explain the stages of blood coagulation using a flow diagram.

Cμzu® EøÓu¼ß {ø»PøÍ Áøμ£h® ‰»® ÂÍUSP.

19. How is urine formed? Explain.

]Ö}μP® G¨£i E¸ÁõQÓx? ÂÍUSP.

20. Describe fertilisation.

P¸ÄÓÀ ÂÍUSP.

——————

Wk8

F–2619


Third Semester

Home Science

PRINCIPLES OF NUTRITION



Part A (10 2 = 20)


1. What is nutritional status?

Fmha\zx {ø» GßÓõÀ GßÚ?

2. Define calorie?

P÷»õ› Áøμ¯øÓ?

3. Mention food sources rich in fibre.

|õºa\zx {øÓ¢u EnÄ Buõμ[PøÍU SÔ¨¤kP.

4. Give the requirement of protein for adults based on types of work.

÷Áø» ÁøPPÎß Ai¨£øh°À ö£›÷¯õ¸UPõÚ ¦μuz

÷uøÁ°øÚ u¸P.

5. List the food sources rich in Vitamin E

E°ºa\zx E {øÓ¢u EnÄ Buõμ[PøÍ £mi¯¼kP.

6. Write deficiency symptoms of zinc.

xzu|õPzvß SøÓ£õk AÔSÔPøÍ GÊxP.

Sub. Code 7BHF3C1

F–2619

2

Wk8 7. What are physiological needs during pregnancy?

Pº¨£ Põ»zvÀ Eh¼¯À \õº¢u ÷uøÁPÒ ¯õøÁ?

8. Write short note on supplementary foods.

Cøn EnÂøÚ¨ £ØÔ _¸UQ GÊxP.

9. Name good habits formation during adolescence.

S©μ¨ £¸ÁzvÀ E¸ÁõS® |À» £ÇUP[PøÍ ö£¯›kP.

10. Give a short note on Anorescia nervosa.

£]¯ØÓ EÍ÷|õ´ £ØÔ¯ ]Ö ÂÍUP® u¸P.

Part B (5 5 = 25)

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

11. (a) Discuss on energy balance with examples.

BØÓÀ/\Uv \©{ø»ø ̄Euõμn[PÐhß ÂÁõvUPÄ®

Or

(b) Differentiate between direct and indrectly caloriometry.

÷|μi ©ØÖ® ©øÓ•P©õÚ P÷»õ›«mhøμ

Âzv¯õ\¨£kzxP.

12. (a) Describe about functions of carbohydrates.

©õÄa\zxPÎß £oPøÍ ÂÁ›UPÄ®.

Or

(b) Give classification of fibre.

|õºa\zvß ÁøP¨£õmiøÚ u¸P.

13. (a) Discuss on functions of vitamin A.

E°ºa\zx “A” °ß £oPøÍ ÂÁõvUPÄ®.

Or

(b) Explain on functions of zinc.

xzu|õPzvß £oPøÍ ÂÍUSP.

F–2619

3

Wk8 14. (a) What are symptoms and complications of

pregnancy?

P¸¨£ Põ» AÔSÔPÒ ©ØÖ® ]UPÀPÒ ¯õøÁ?

Or

(b) How breast milk is advantageous over bottle milk?

£õmiÀ £õø» Âh uõ´¨£õÀ GÆÁõÖ ]Ó¢ux?

15. (a) Highlight on developmental changes during adolescence

S©μ¨ £¸ÁzvÀ ÁÍºa] ©õØÓ[PÒ £ØÔ

ÂÁõvUPÄ®.

Or

(b) Explain on nutritional requirements during old edge.

Á¯uõÚ Põ»zvÀ Fmha\zx ÷uøÁPÒ £ØÔ ÂÍUSP.

Part C (3 10 = 30)


16. Explain on bomb calovie meter in the determination of energy value of foods.

EnÂÀ \Uv AÍÂøÚ {ºn°¨£vÀ Ssk P÷»õ›«mhº

£ØÔ ÂÍUSP.

17. Enumerate nutrition role of fibre.

|õºa\zvß Fmha\zx £[QøÚ ÂÍUSP.

18. Discuss on iron, deficiency under the following heads. (a) causes (b) symptoms (c) treatment and prevention RÌUPõq® uø»¨¦PÎÀ C¸®¦a\zx SøÓ£õmiøÚ

ÂÍUSP.

(A) PõμoPÒ

(B) AÔSÔPÒ

(C) ]Qaø\ ©ØÖ® uk¨¦ •øÓPÒ

F–2619

4

Wk8 19. Describe on pre and post delivery nutritional care.

¤μÁzvØS •ß¦ ©ØÖ® ¤ß¦ ÷uøÁ¨£k® Fmha\zx

÷uøÁPÒ £ØÔ ÂÁ›.

20. Explain in detain nutritional requirements for pre school children.

£õ»º SÇ¢øuPÐUPõÚ Fmha\zx ÷uøÁPÒ £ØÔ

ÂÍUSP.

——————

Wss

F–2620


Fourth Semester

Home Science

NUTRITIONAL BIOCHEMISTRY



Part A (10 2= 20)


1. What is a polysaccharide?

£õ¼\õUPøμk GßÓõÀ GßÚ?

2. What is glucosuria?

Glucosuria GßÓõÀ GßÚ?

3. Define saponification value.

Saponification ©v¨¦ – Áøμ¯Ö.

4. What is lipoproteins?

Lipoproteins GßÓõÀ GßÚ?

5. What is an amino acid?

Aª÷Úõ Aª»® GßÓõÀ GßÚ?

6. What are globular proteins?

Globular ¦μu® GßÓõÀ GßÚ?

Sub. Code

7BHF4C1

F–2620

2

Wss7. What is a genetic code?

©μ£q SÔ±k GßÓõÀ GßÚ?

8. List any four functions of calcium.

_snõ®¦ \zvß GøÁ÷¯Ý® |õßS ö\¯À£õkPøÍ

GÊxP.

9. What is active transport?

Active Transport GßÓõÀ GßÚ?

10. What is facilitated diffusion?

Facilitated Diffusion GßÓõÀ GßÚ?

Part B (5 5 = 25)

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

11. (a) List the properties of monosaccharides.

Monosaccharide-PÎß £s¦PøÍ £mi¯¼kP.

Or

(b) Explain the reaction of sugars with phenyl hydrazine.

\ºUPøμ&¤øÚ¯À øímμ]ß GvºÂøÚø¯ ÂÍUSP.

12. (a) Explain the biological significance of fats.

öPõÊ¨¤ß E°›¯À •UQ¯zxÁzøu ÂÍUSP.

Or

(b) Explain the physical and chemical properties of cholesterol.

öPõ»ìmμõ¼ß C¯Ø¤¯À ©ØÖ® Cμ\õ¯Ú £s¦PøÍ

ÂÍUSP.

F–2620

3

Wss13. (a) Explain the reactions of amino acid due to carboxyl

group.

Aª÷Úõ Aª»zvÀ EÒÍ Põº£õU]À SÊÂß

Põμn©õP HØ£k® GvºÂøÚPøÍ ÂÍUSP.

Or

(b) Explain the general properties of proteins.

¦μu[PÎß ö£õxÁõÚ £s¦PøÍ ÂÍUSP.

14. (a) Explain Hamberger phenomenon.

Hamberger {PÌÄ – ÂÍUSP.

Or

(b) What is hyponatremia? Explain

Hyponatremia GßÓõÀ GßÚ? ÂÍUSP.

15. (a) Explain the energetics of TCA cycle,

TCA _ÇØ]°ß BØÓø» ÂÍUSP.

Or

(b) Explain facilitated diffusion in detail.

GÎuõUQ¯ £μÁÀ Â›ÁõP ÂÍUSP.

Part C (3 10 = 30)


16. Describe glycolytic pathway with enzymatics.

Glycolytic £õøuø¯ BØÓ¼¯À öPõsk ÂÍUSP.

17. Explain the biosynthesis of cholesterol.

öPõÊ¨¤ß E°›¯À Tmiøn¨¦ – ÂÍUSP.

F–2620

4

Wss18. Explain urea cycle.

³›¯õ _ÇØ] – ÂÍUSP.

19. Explain on the buffer systems present in the blood.

CμzuzvÀ EÒÍ Cøh¯P Aø©¨¦PÒ £ØÔ ÂÍUSP.

20. Explain the role of high energy phosphate groups.

E¯º BØÓÀ £õì÷£m SÊUPÎß £[øP ÂÍUSP.

————————

Wss

F–2621


Fifth Semester

Home Science

DIET THERAPY



Part A (10 2 = 20)


1. Differentiate between normal and therapeutic diet.

C¯À£õÚ EnÄ ©ØÖ® ]Qaø\ EnÄUSªøh÷¯¯õÚ

÷ÁÖ£õk ¯õx?

2. List routine hospital diets.

©¸zxÁ©øÚ°À ÁÇUP©õP¨ £›©õÓ¨£k® EnÄPøÍ

£mi¯¼k.

3. What is mal absorption syndrome?

EmQμQzuÀ ÷PõÍõÖ ÷|õ´SÔPÒ GßÓõÀ GßÚ?

4. Name Intestinal diseases.

ShÀ ÷|õ´PøÍ ö£¯›kP.

5. What is Wilson’s disease?

ÂÀ\ß ÷|õ´ GßÓõÀ GßÚ?

Sub. Code

7BHF5C1

F–2621

2

Wss6. Highlight the disease condition of chole cystitis.

÷Põ¼]ìøhiêß ÷|õ´{ø»ø¯ •ßÛø»¨£kzxP.

7. Differentiate between acute and chronic disease.

uØPõ¼P ©ØÖ® |õÒ£mh ÷|õ´PÐUS Cøh÷¯¯õÚ

÷ÁÖ£õk ¯õx?

8. Give the list of renal diseases.

]Ö}μP ÷|õ´PÎß £mi¯ø»z u¸P.

9. Differentiate between cancer and trauma.

¦ØÖ÷|õ´ ©ØÖ® Avºa]US Cøh÷¯¯õÚ ÷ÁÖ£õk ¯õx?

10. What are different levels of burns?

w¨¦soß öÁÆ÷ÁÖ {ø»PÒ ¯õøÁ?

Part B (5 5 = 25)

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

11. (a) What are principles of therapeutic diet?

]Qaø\ EnÂØPõÚ ÷Põm£õkPÒ ¯õøÁ?

Or

(b) Discuss on parenteral feeding.

EnÄUSÇõ´ £õøu uÂºzx Fmh©ÎzuÀ £ØÔ

ÂÍUSP.

12. (a) Give therapeutic dietary guidelines for typhoid.

øh£õ´kUPõÚ EnÄUS›¯ ]Qaø\

ÁÈPõmkuÀPøÍz u¸P.

Or

(b) Describe about cardiac sprue.

C¸u¯ ì¨¹ £ØÔ ÂÍUP® u¸P.

F–2621

3

Wss13. (a) What are dietary guidelines for viral hepatitis?

øÁμì öí£øhiì&PõÚ EnÄ ÁÈPõmkuÀPÒ

¯õøÁ?

Or

(b) What are causes for liver diseases?

PÀ½μÀ ÷|õ´UPõÚ PõμoPÒ ¯õøÁ?

14. (a) Discuss on therapeutic diet for atherosclerosis.

CμzxU SÇõ´ ui¨¦UPõÚ ]Qaø\ EnøÁ¨ £ØÔ

ÂÍUSP.

Or

(b) What are diseases of muscle skeletal system?

uø\ G¾®¦ ©sh»zvß ÷|õ´PÒ ¯õøÁ?

15. (a) Explain biochemical basis for PKV.

¤øÚì Rm÷hõß ³›¯õ (PKV)-ÂØS›¯

E°º÷Áv°¯À Ai¨£øh £ØÔ ÂÍUS.

Or

(b) Write a short note on types of food allergens.

EnÄ JÆÁõø© PõμoPÎß ÁøPPÒ £ØÔ ]Ö

SÔ¨¦ GÊx.

Part C (3 10 = 30)


16. Explain in detail about types of hospital diets.

©¸zxÁ©øÚ°À £›©õÖ® EnÄPÎß ÁøPPÒ £ØÔ

ÂÍUSP.

17. Discuss on therapeutic diet for GI tract diseases.

EnÄUSÇõ´ ÷|õ´PÐUPõÚ ]Qaø\ EnÄ¨ £ØÔ

ÂÁõvUPÄ®.

F–2621

4

Wss18. Describe nutritional management for cirrhosis of liver.

PÀ½μÀ DμÀ _ÇØ]PõÚ Fmha\zx ÷©»õsø©ø¯ ÂÁ›.

19. Elucidate therapeutic treatment for end stage renal disease.

•iÄ {ø» ]Ö}μP ÷|õ´UPõÚ ]Qaø\ EnÄ•øÓ £ØÔ

ÂÍUP® u¸P.

20. Explain in detail inborn errors of metabolism.

¤Ó¨¦hß Ti¯ ÁÍº]øu ©õØÓ ¤øÇ ÷|õ´PÒ £ØÔ

ÂÍUP® u¸P.

————————

WSS

F–2622


Fifth Semester

Home Science

FOOD SERVICE MANAGEMENT



Part A (10 2 = 20)


1. List the types of food service systems.

EnÄ ÷\øÁ Aø©¨¤ß ÁøPPøÍ £mi¯¼kP.

2. What is Motel?

÷©õmhÀ GßÓõÀ GßÚ?

3. Write the goal of food service management.

EnÄ ÷\øÁ ÷©»õsø©°ß ÷|õUP® ¯õx?

4. Write the causes of fatigue.

÷\õºÄ E¸ÁõÁuß Põμn[PøÍ GÊxP.

5. List the non-electrical equipment used in food service industry.

EnÄ ÷\øÁ Aø©¨¤À E£÷¯õQUP¨£k® ªß\õuÚ®

AÀ»õu ©ØÓ E£Pμn[PøÍ £mi¯¼k.

6. What is hormony in design?

ÁiÁø©¨¤ß íõº÷©õÛ GßÓõÀ GßÚ?

Sub. Code 7BHF5C2

F–2622

2

WSS

7. Define : Menu planning. Áøμ¯ÖUP : ö©Ý vmhªhÀ.

8. What is snack bar? ]ØÖsi Th® GßÓõÀ GßÚ?

9. What is break even analysis? ¤÷μU DÁß £S¨£õ´Ä GßÓõÀ GßÚ?

10. What is journals? áºÚÀì GßÓõÀ GßÚ?

Part B (5 5 = 25)


11. (a) What is transport catering and welfare catering? Explain.

£¯n EnÄ ÷\øÁ ©ØÖ® ÷\øÁ EnÄ ø©¯®

GßÓõÀ GßÚ? ÂÁ›.

Or (b) Describe the Industrial Catering and leisure linked

catering. öuõÈØ\õø» EnÄ ø©¯® ©ØÖ® ö£õÊx÷£õUShß

Cøn¢u EnÄ ø©¯® Cμsøh²® ÂÁ›.

12. (a) Write the principles and techniques of work simplification.

÷Áø»ø¯ GÎuõUSÁuØPõÚ öPõÒøPPÒ ©ØÖ®

~m£[PøÍ ÂÁ›.

Or (b) Write the legal policies and welfare measures

followed in food service industries. EnÄ ÷\øÁ öuõÈØ\õø»PÎÀ ¤ß£ØÓ¨£k®

\mhöPõÒøPPÒ ©ØÖ® öuõÈ»õÎPÒ |»zvmh[PøÍ¨

£ØÔ ÂÁ›.

F–2622

3

WSS

13. (a) Explain the different electrical equipment used in food service industry.

EnÄ ÷\øÁ öuõÈ»P[PÎÀ E£÷¯õP¨£k®

ªß\õuÚ E£Pμn[PøÍ ÂÁ›.

Or

(b) Write a brief note on interior decoration in Food Service System.

EnÄ ÷\øÁ ø©¯[PÎÀ ö\´¯z÷uøÁ¯õÚ Em¦Ó

A»[Põμ[PøÍ¨ £ØÔ ]Ö SÔ¨¦ ÁøμP.

14. (a) Classify menu and explain with example.

ö©ÝøÁ ÁøP¨£kzx. GkzxUPõmkhß ÂÁ›.

Or

(b) What is standardization and portion control?

uμ{ºn¯¨£kzxuÀ ©ØÖ® AÍÄ ©v¨¥k GßÓõÀ

GßÚ? ÂÁ›.

15. (a) How do you maintain accounting in food service institutions?

EnÄ ÷\øÁ öuõÈ»P[PÎÀ PnUSPøÍ GÆÁõÖ

£μõ©›UQÓõºPÒ?

Or

(b) Explain the types of financial records maintained in industry.

öuõÈ»[PÎÀ £μõ©›UP¨£k® {v £v÷ÁkPøÍ

ÂÁ›.

F–2622

4

WSS

Part C (3 10 = 30)


16. Explain the commercial food service institutions.

ÁoP EnÄ ÷\øÁ ø©¯[PøÍ¨ £ØÔ ÂÁ›.

17. Explain the management tools in detail.

EnÄ ÷\øÁ ÷©»õsø©°ß ~m£[PøÍ ÂÁ›.

18. Classify the types of kitchen and give its layout.

EnÄ \ø©US® Thzvß ÁøPPøÍ GÊx. Auß

Áøμ£hzøu ÂÁ›.

19. Explain different styles of services in food service institution.

EnÄ ÷\øÁ°À ¤ß£ØÓ¨£k® £À÷ÁÖ ÷\øÁ •øÓPøÍ

ÂÁ›.

20. Explain the different types of cost and methods to control food cost.

ö£õ¸Îß Âø» {ºn°US® ÁøPPÒ ¯õøÁ? EnÂß

Âø»ø¯ GÆÁõÖ Pmk¨£kzxÁõ´?

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wk 8

F–2623


Fifth Semester

Home Science

Elective– HUMAN DEVELOPMENT AND FAMILY RELATIONSHIPS


Time : 3 hours Maximum : 75 Marks

Part A (10 2 = 20)


1. What is period of zygote?

øá÷Põmiß Põ»® GßÓõÀ GßÚ?

2. Define: Weaning foods. Give any 4 examples.

Cøn EnÄ Áøμ¯ÖUP. H÷uÝ® 4 GkzxUPõmk u¸P.

3. List the reflexes of new born baby.

¤Ó¢u SÇ¢øu°ß AßÛaø\ ö\¯ÀPøÍ £mi¯¼k.

4. Describe the newborn babies sensory capacities.

¤Ó¢u SÇ¢øu°ß EnºÄ vÓß £ØÔ TÖP.

5. What is Adaptation in piaget’s theory?

¤¯õöám v¯›°ß ‘Ahõ¨÷håß’ GßÓõÀ GßÚ?

6. What are the physical development that take place in late Childhood?

SÇ¢øu £¸Ázvß ¤Ø£Sv°À HØ£k® E¸Á ÁÍºa]PÒ

¯õøÁ?

Sub. Code 7BHFE1A

F–2623

2

Wk 87. Define: Adolescence.

£¸Á Á¯vÚº – Áøμ¯ÖUP.

8. List any four problems of old age.

H÷uÝ® |õßS •v¯ÁºPÎß ¤μa\øÚPøÍ £mi¯¼k.

9. What is premarital Counseling?

v¸©nzvØS •ß öPõkUP¨£k® B÷»õ\øÚ GßÓõÀ

GßÚ?

10. Write any four reason for the need for sex education.

£õ¼¯À PÀÂ ÷uøÁ Gß£uØS H÷uÝ® |õß-S Põμn[PøÍ

GÊxP.

Part B (5 5= 25)


11. (a) Write the factors influencing the growth of child before birth (Prenatal influences).

uõ°ß Á°ØÔÀ ÁÍ¸® SÇ¢øu°ß ÁÍºa]ø¯

£õvUS® PõμoPÒ ¯õøÁ?

Or

(b) Explain the stages of pregnancy.

Pº¨£ Põ»zvß {ø»PøÍ ÂÁ›.

12. (a) Define Infancy. Describe the motor development during infancy.

SÇ¢øu £¸Á® – Áøμ¯ÖUP. A¨£¸ÁzvÀ HØ£k®

uø\zvÓß ÁÍºa] £ØÔ ÂÁ›.

Or

(b) Explain about the infant feeding practices.

SÇ¢øu £¸Á EnÄ £ÇUPzøu¨ £ØÔ ÂÁ›.

F–2623

3

Wk 813. (a) Write about behaviour problems in early childhood.

SÇ¢øu £¸Ázvß •Ø£Sv°ß HØ£k® |hzøu

¤μa\øÚPøÍ ÂÁ›.

Or

(b) Children with special needs: Classify and explain.

]Ó¨¦ ÷uøÁPÒ Eøh¯ SÇ¢øuPÒ: ÁøP¨£kzv

ÂÁ›.

14. (a) Write about the physical development in adolescence.

£¸Á Á¯vß ÷£õx HØ£k® EhÀ ©õØÓ[PøÍ ÂÁ›.

Or

(b) Write about physical and psychological changes of old age.

Á¯uõÚÁºPÎß EhÀ ©õØÓ® ©ØÖ® EÍÂ¯À

©õØÓ® £ØÔ GÊxP.

15. (a) Marriage: Write the meaning and functions.

v¸©n®: Aºzu® ©ØÖ® ö\¯À£õkPÒ £ØÔ GÊxP.

Or

(b) Give the importance of family counseling?

Sk®£ |» B÷»õ\øÚ°ß •UQ¯zxÁ® ¯õx?

Part C (3 10 = 30)


16. Write about the methods of feeding and its importance during post natal care.

¤Ó¢u SÇ¢øu EnÄ •øÓPÒ ©ØÖ® Auß

•UQ¯zxÁzøu Â›ÁõP GÊx.

F–2623

4

Wk 817. Explain the Piaget’s theory on cognitive development

during infancy.

SÇ¢øu £¸Ázvß ¤¯õöámiß AÔÁõØÓÀ vÓß v¯›ø¯

ÂÍUSP.

18. Write about emotional development of toddler hood.

SÇ¢øu¨ £¸ÁzvÀ •ß £¸ÁzvÀ HØ£k® EnºÄPøÍ

öÁÎ¨£kzx® vÓÛß ÁÍºa] £ØÔ ÂÁ›.

19. Explain the emotional problems in adolescents.

£¸Á Á¯vÚ›øh÷¯ HØ£k® EnºÄ ¤μa\øÚPøÍ ÂÁ›.

20. Write about the adjustments in Marriage and family.

v¸©n® ©ØÖ® Sk®£zvÀ AÝ\›zx C¸UP ÷Ási¯

Põμn[PøÍ²® •øÓPøÍ²® ÂÁ›.

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Ws9

F–2625


Fifth Semester

Home Science

Elective – FAMILY RESOURCE MANAGEMENT AND INTERIOR DESIGN



Part A (10 2 = 20)


1. Family Resource management – Define.

Sk®£ ÁÍ ÷©»õsø© – Áøμ¯ÖUP.

2. What is human resource?

©Ûu ÁÍ® GßÓõÀ GßÚ?

3. Define : Standard of living.

ÁõÌUøPz uμ® Áøμ¯ÖUP.

4. List the types of saving institutions.

÷\ª¨¦ {ÖÁÚ[PÎß ÁøPPøÍ £mi¯¼kP.

5. State the elements of design.

ÁiÁø©¨¤ß EÖ¨¦PøÍ GÊxP.

6. List any four colours and its emotions.

H÷uÝ® |õßS {Ó[PøÍ²® AøÁ Enºzx®

EnºÄPøÍ²® £mi¯¼k.

Sub. Code 7BHFE2A

F–2625

2

Ws9

7. Write the types of furnishings.

Ãmk A»[Põμ¨ ö£õ¸mPÎß ÁøPPøÍ GÊxP.

8. State the functions (any two) of floor coverings.

uøμ Â›¨¦PÎß ö\¯À£õkPÒ (H÷uÝ® Cμsk) GÊxP.

9. What is vertical flower arrangement?

ö\[Szx ©»º A»[Põμ® GßÓõÀ GßÚ?

10. Describe the functions of illumination?

JÎ³mku¼ß ö\¯À£õkPøÍ ÂÁ›.

Part B (5 5 = 25)


11. (a) Write the principle of family resource management.

Sk®£ ÁÍ ÷©»õsø©°ß öPõÒøPPøÍ GÊxP.

Or

(b) List the importance of decision making and types.

•iÄ Gkzu¼ß •UQ¯zxÁzøu £mi¯¼mk Auß

ÁøPPøÍ ÂÍUSP.

12. (a) Write the law of demand and explain.

÷uøÁ Âvø¯ GÊv ÂÍUSP.

Or

(b) State the types and purpose of financial records and explain.

{v£vÄPÎß ÁøPPÒ ©ØÖ® ÷|õUPzøu GÊv

ÂÁ›UPÄ®.

F–2625

3

Ws9

13. (a) Interior decoration – Write a brief note on it.

EÒ A»[Põμ® – ]Ö SÔ¨¦ GÊxP.

Or

(b) Describe the selection and arrangement of furniture.

L£ºÛa\º ÷uºÄ ©ØÖ® Aøu Aø©US® •øÓø¯

ÂÁ›.

14. (a) Write about the use and care of furnishing materials.

A»[Põμ vøμa ^ø»PÎß E£÷¯õP® ©ØÖ®

£õxPõUS® •øÓø¯ GÊxP.

Or

(b) What are the factors that influence the selection of floor coverings?

uøμÂ›¨¦PøÍ ÷uº¢öukUP PÁÛUP ÷Ási¯

PõμoPÒ ¯õøÁ?

15. (a) What are the other art objects used for interior decorations? Explain.

EÒ A»[PõμzvØS E£÷¯õQUP¨£k® ¤Ó

Pø»¨ö£õ¸mPÒ ¯õøÁ? ÂÁ›.

Or

(b) Explain the types of illumination.

JÎ³mku¼ß ÁøPPøÍ ÂÁ›.

Part C (3 10 = 30)


16. Explain the process of family resource management.

Sk®£ ÁÍ ÷©»õsø©°ß ö\¯À•øÓPøÍ ÂÍUSP.

F–2625

4

Ws9

17. Classify the sources of family income and explain the family income management process.

Sk®£ Á¸©õÚzvß ‰»[PøÍ ÁøP¨£kzx. Sk®£

Á¸©õÚ ÷©»õsø©°ß ö\¯À•øÓPøÍ ÂÁ›.

18. Elaborate the principles of design.

ÁiÁø©¨¤ß öPõÒøPPøÍ ÂÍUSP.

19. Write the types, use and care of floor coverings.

uøμ Â›¨¦PÎß ÁøPPÒ, E£÷¯õP® ©ØÖ® £õxPõUS®

•øÓPøÍ¨ £ØÔ GÊxP.

20. Write the principle and types of flower arrangement and explain it with illustrations.

©»º A»[Põμzvß öPõÒøPPÒ ©ØÖ® Auß ÁøPPøÍ

Áøμ£hzxhß ÂÁ›UP.

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F–2617 Sub. Code

Documents

Transcript of F–2617 Sub. Code