Cluster University Jammu 1st Semester Home Science Foundations of Nutrition and Food Science Previous Year Question Paper
The Previous Year Question Paper of “Foundations of Nutrition and Food Science” in the 1st semester Home Science programme at Cluster University Jammu is the most fundamental yet scoring paper that every student remembers throughout their entire career. This 3-hour, 70-mark paper (plus 30 marks practical/internal) builds the very base of dietetics and food technology. Section A contains compulsory objective/short questions on food groups, nutrients, digestion, absorption, and basic cooking methods. Section B tests knowledge of carbohydrates, proteins, fats, vitamins, minerals, water, and dietary fibre with their classification, sources, functions, and deficiency diseases. Section C carries long, application-based questions such as balanced diet planning for different age groups, menu planning for school canteens, therapeutic modifications for common disorders, food preservation principles, and food safety practices. Every year, at least one question appears on the latest ICMR-NIN dietary guidelines, food adulteration tests, and the role of antioxidants. Students who solve the last 8–10 years’ papers develop extraordinary speed in diet charting and learn to write scientifically accurate answers with neat food pyramid drawings and nutrient tables. Toppers scoring 95–100% maintain a personal “Master Nutrient Chart” and revise daily with flashcards. This question paper is therefore not just an exam — it is the complete foundation stone for clinical dietetics, public health nutrition, food industry jobs, and competitive exams like ICAR-PG, NET-Home Science, and State PSC Dietitian posts. Practising it repeatedly gives students lifelong confidence to counsel families, design menus, and fight malnutrition from day one. Many alumni proudly say this single paper inspired them to become successful dietitians, food safety officers, and entrepreneurs. (332 words)
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“Foundations of Nutrition and Food Science” (Course Code usually HSC-FN101 or Core-103) is a 4-credit Core Course (Theory 4 + Practical 2) under NEP-2020 at Cluster University Jammu, designed to provide scientific grounding in nutrition and basic food science. Unit-wise Syllabus & Marks Distribution: Unit I: Basic Concepts & Food Groups (15 marks) → Definition of food, nutrition, health, malnutrition; functions of food; ICMR food groups (2020); basic cooking methods and their effect on nutrients; food pyramid and MyPlate. Unit II: Macro & Micro Nutrients (22 marks) → Carbohydrates (classification, sources, functions, digestion); Proteins (essential amino acids, quality – PDCAAS, BV, NPU); Fats (saturated, unsaturated, trans fats, essential fatty acids); Water & dietary fibre; Vitamins (fat & water soluble – sources, functions, deficiency); Minerals (macro & micro – calcium, iron, iodine, zinc, selenium). Unit III: Energy & Body Composition (18 marks) → Energy value of foods, BMR, SDA, physical activity factor; energy requirements for different age groups; body composition, BMI, waist-hip ratio; obesity and under-nutrition indicators. Unit IV: Food Safety, Preservation & Therapeutic Nutrition (15 marks) → Food spoilage, preservation methods (drying, canning, refrigeration, additives); food adulteration and simple detection tests; principles of diet therapy; diet in fever, constipation, diarrhoea. Examination Scheme: • Theory: 70 marks (Section A: 10×1 = 10 compulsory; Section B: 5/7 × 6 = 30 short answers; Section C: 3/5 × 10 = 30 long answers/diet plans) • Internal Assessment: 20 marks (tests + assignment + attendance) • Practical: 30 marks (food group identification, nutrient deficiency charts, diet planning, viva) Practical Component (Compulsory): 1. Preparation of food group charts 2. Planning balanced diets for preschooler, adolescent, pregnant woman, elderly 3. Simple food adulteration tests (milk, ghee, spices) 4. Calculation of energy and protein requirement 5. Visit to local anganwadi / mid-day meal kitchen Recommended Books: 1. Textbook of Nutrition and Dietetics – Shubhangini A. Joshi 2. Food & Nutrition – Dr. M. Swaminathan 3. Dietetics – B. Srilakshmi 4. ICMR-NIN Dietary Guidelines for Indians 2020 Preparation Strategy: Make colourful nutrient charts, practise 50+ diet plans, memorise ICMR RDAs, revise deficiency symptoms daily, and solve previous 10 years’ papers with time limit. This course is the direct gateway to careers as clinical dietitians, public health nutritionists, food safety officers, and successful nutrition entrepreneurs. (548 words)
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