IMPORTANT NUTRITION QUESTIONS (FROM JUNE 2018) FOR UGC NET EXAM HOME SCIENCE PAPER II

IMPORTANT NUTRITION QUESTIONS  (FROM JUNE 2018) FOR UGC NET EXAM

HOME SCIENCE

PAPER II

1. During fevers with every 1Ë?F increase in body temperature, the Basal Metabolic Rate changes by:

• 7% increase           (2) 7% decrease                (3) 5% increase                   4) 5% decrease

2. According to JNC-7 classification of High Blood Pressure, the cutoff for systolic and diastolic blood pressure are:

(1) SBP<120, DBP140, DBP>80

(3) SBP>120, DBP>90                                       (4) SBP>120, DBP>80

3. Following are the symptoms of Diabetes Mellitus:

• Polyuria  (b) Polydypsia    (c) Hypoglycaemia   (d) Hyperglycaemia    (e) Hypophagia

Code:

• a,b,c                             (2) a,b,e                               (3) a,b,d                           (4) b,c,d

4. Following are anthropometric measurements for assessment of nutrition status:

(a) Haemoglobin estimation                     (b) MUAC

(c) Waist Hip Ratio                                  (d) Urinary iodine measurement (e) body mass index

Code:

• a,b,e                         (2) b,c,d                              (3) a,d,e                                (4) b,c,e

5. Fermentation is used in the production of:

(A)Ketchup                        (B) Wine                        (C) Marmalade                        (D) Cheese   

Code:

• b,c,d (2) b,c,e                              (3) a,b,c                                (4) c,d,e