Sample Exam - Human Nutrition I
SAMPLE
HUMAN NUTRITION I
INSTRUCTIONS:
You have 5 minutes to read this paper prior to commencing writing, after which you have
1 hour and 30 minutes to answer all questions.
The exam is designed to test
- what you know and can recall at the present time;
- how you might apply what you learnt through the course;
- how well you can complete all questions within the time allowed.
On completion of the exam, the completed paper and question sheet is to be given to your adjudicator (ie. supervisor) to be sent by him/her to:
Fax: +44 +(0)1227 762 108
If needed, you should supply your supervisor with the cost of the postage.
Note: 80% of your marks will be awarded according to basic correctness; the remaining 20% is awarded for exceptional effort. 50% is a pass. In the case of borderline results, your performance in assignments will be considered.
The space provided will give you a guide as to how much you may be expected to write for each answer, but if you need more space please use a separate sheet.
Answer each of the following questions in the space provided. If needed, attach extra sheets of paper
QUESTION 1.
Explain each of the following?
BMR
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Lysine
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Collagen
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Villi
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Retinol
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Gastrin
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Calorie
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Complex Carbohydrate
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Dietary Fibre
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QUESTION 2.
What are the potential advantages and disadvantages of cooking food?
Advantages
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Disadvantages
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QUESTION 3
Answer any three (3) of the following?
a. Explain Detoxification Mechanisms in the body
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b. Give an example of how absorption of a mineral can be affected by something other than the quantity of that mineral present in food.
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c. Describe symptoms of severe dehydration?
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d. Name and describe the symptoms and causes of any nutrient disorder you are familiar with?
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e. What does the following mean?
C12H22O11 + H2O ------------> C6H12O6 + C6H12O6
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QUESTION 4
Fill in gaps in the following table below
Food Composition
Mainly carbohydrate, with 7 ‑ 12% protein. Oats have fat. Minerals, vitamins. Whole cereals have fibre.
Meats, Poultry and Fish:
Eggs Protein, minerals and vitamins (fat in yolk).
Legumes
Root Vegetables
Fruits
Fats, Oils, Sugars & Butter Direct intake of fats and sugar. Vitamins, minerals.
Seeds and Nuts
QUESTION 5.
Write a 1 page article targeting the general public, providing guidelines for a healthy diet under any one of the following headings –you choose.
“Getting your Carbohydrate Intake right”
“Eating sufficient Vitamins”
“Avoiding Mineral Deficiencies”
“Eating Enough Protein –Guidelines for both Vegetarians and Meat Eaters”
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