iii) Classify vitamine on the basis of its solubility.

iv) What are the various ways to retain maximum nutritive value of food. v) What are the function of water in our body. OR What do you understand by visible and invisible source of water. vi) What are the various food sources of protein. SECTION-C Note: Attempt any three questions. Q.3 i) ii) 4x10=40 What are liqids. Give classification and function. Classify carbohydrate and discuss its importance in our body.

No. of Printed Pages : 2 Roll No. .................. 1st Sem./Hotel Management Subject : Nutrition - I Time : 3 Hrs. SECTION-A Q.1 Answer in brief: a) b) c) d) e) f) g) Health PUFA Deficiency of Vit. C Calorie Nutrition BMR R.D.A SECTION-B Note: Attempt any five questions. Q.2 i) ii)

1219-N

M.M. : 75 5x2=10

iii) Give various food sources of Vit. A, Riboflavin, Vit C. iv) What is food processing. (80) (2) 1219-N

5x5=25

Explain the functions of carbohydrate. What are the function of protein in our diet. (1) 1219-N