1. Subject: Basic Nutrition and Food Chemistry-5004
Full Marks-75
Answers any Five Question, every Question 15 marks
Date: 08/11/2012
01. #. Q. Amino Acid:
A. Definition of Amino acid? ----------------------------------------------------------2
B. Importance of Amino acid? --------------------------------------------------------5
C. Classification of Amino acid? -----------------------------------------------------5
D. Structure of Aspartic acid and Alanin. ------------------------------------------3
02. #. Q. Pregnancy
a) Definition of pregnancy? -----------------------------------------------------------3
b) Why nutritional requirement are increased during pregnancy?-----------12
03. #. Q. Food and Nutritions
A. Definition of Food, Nutrition and Nutrient? -------------------------------------3
B. Classification of Food, Nutrition and Nutrient? --------------------------------6
C. Function: Food, Nutrition and Nutrient? -----------------------------------------6
04 . #. Q. Balance Diet
A. Definition of balance diet? ----------------------------------------------------------3
B. Ratio of Carbohydrate, Protein and Fat in a balance diet -------------------2
C. Considerable factors in planning a balance diet. ------------------------------5
D. Composition of balance diet for adult man. -------------------------------------5
05. #. Q. Food Additives
A. Definition of food additives? --------------------------------------------------------2
B. Functional characteristics of food additives? -----------------------------------5
C. Effect of food additives on health? ------------------------------------------------4
D. Write down the major principal of food preservation? ------------------------4
06. #. Q. Lipid
A. Definition of lipid. -----------------------------------------------------------------------2
B. Classification of lipid?------------------------------------------------------------------3
C. Difference between fat and oil? ----------------------------------------------------3
D. What are essential fatty acids? -----------------------------------------------------3
E. Biological function of lipids. ----------------------------------------------------------3
07. #. Q. Short Note
A. Kwashiorkor. -----------------------------------------------------------------------------5
B. Malnutrition -------------------------------------------------------------------------------5
C. SDA, RQ, BMR-Definition, Example, Significance -----------------------------5
08. #. Q. Carbohydrate:
A. Definition of Carbohydrate ------------------------------------------------------------2
B. Importance of Carbohydrate ---------------------------------------------------------3
C. Classification of Carbohydrate -------------------------------------------------------3
D. Structure of Lactose, Arabinose Amitonose, Galactose ----------------------4
E. Short note on: Asymmetric Carbone, Isomerism -----------------------------3

2. Subject: Basic Nutrition and Food Chemistry
Full Marks-75
Answers any Five Question, every Question 15 marks
01. #. Q. Amino Acid:
A. Definition of Amino acid? -----------------------------------------------------------------------------------------2
Amino acids are biologically important organic compounds made from amino (-NH2) and carboxylic acid
(-COOH) functional groups along with a side-chain specific to each Amino Acid. The basic structures of
amino acids differ only in the structure of the side chain (R-group).
NH2 CH COOH
R-Group
B. Importance of Amino acid? ---------------------------------------------------------------------------------------4
I. Amino Acids are the building blocks of proteins
II. They are important in many biological molecules, such as forming parts of co-enzymes
III. Biosynthesis of molecules such as Heme
IV. They are critical to life, and have many functions in metabolism
V. Repair of organs-heart, Liver, Pancreas
C. Classification of Amino acid? ------------------------------------------------------------------------------------6
Amino acids can be classification into 3 groups depending on their reaction in solution
A. Neutral amino acids: This is the largest group of amino acids
I. Aliphatic Amino Acids – eg- Glycine, Alanine, Leucine, Iso-leucine & Valine
II. Aromatic Amino Acids - eg-Tyrocine, PhenylAlanine
III. Heterocyclic Amino Acids- eg-Tryptophan, Histidine
IV. Imino Amino Acids-eg- proline
V. “S” containing Amino Acids- eg- Methionine
B. Acidic Amino acids: These amino acids have two-COOHgroups and one-NH2 group.
eg- Aspartic acid & Asparagine
C. Basic Amino acids: These amino acids have one-COOHgroup and two-NH2 groups.
eg- Arginine & Lysine
Classification Based on Nutritionally:
I. Essential Amino Acids: e.g Arginine, Histidine, Leucine, Iso-leucine, Triptophen,
Phenyl alanine, Trionine, Valine, Lysine, Methionine
II. Non Essential Amino Acids: e.g. Alanine ,Asparagine , Aspartate, Glutamine
III. Semi-essential Amino Acids: eg. Arginine, Histidine
D. Structure of Aspartic acid and Alanine -------------------------------------------------------------------------3
Fig: Alanine Fig: Aspartic Ac

3. 02. #. Q. Pregnancy:
A. Definition of pregnancy? -----------------------------------------------------------------------------------------3
The pregnancydevelopment of a zygote into an embryo and then into a fetus in preparation for childbirth
During pregnancy, a woman’s needs increase for certain nutrients more than for others. If these nutritional
needs are not met, infants could suffer from low birth weight (a birth weight less than 5.5 pounds, which is
2,500 grams), among other developmental problems. Therefore, it is crucial to make careful dietary choices.
B. Why nutritional requirement are increased during pregnancy?-------------------------------------12
During pregnancy, a woman’s needs increase for certain nutrients more than for others. If these nutritional
needs are not met, infants could suffer from low birth weight (a birth weight less than 5.5 pounds, which is
2,500 grams), among other developmental problems. Therefore, it is crucial to make careful dietary choices
that increase nutritional requirements during pregnancy.
 The recommended daily allowance, or RDA, of carbohydrates during pregnancy increases is about
175 to 265 grams per day to fuel fetal brain development.
 During pregnancy, extra protein is needed for the synthesis of new maternal and fetal tissues
 Pregnant women to make sure to meet the RDAs (Recommended DietaryAllowances) to reduce the
risk of birth defects.
 Fats can also help the placenta grow and may help to prevent premature birth and low birth weight.
 Eat iron-rich or iron-fortified foods, including meat or meat alternatives, breads, and cereals, to help
satisfy increased need for iron and prevent anemia.
 Include vitamin C-rich foods, such as orange juice, broccoli to enhance iron absorption.
 Eat a well-balanced diet, including fruits, vegetables, whole grains, calcium-rich foods, lean meats, and
a variety of cooked seafood (excluding fish that are high in mercury, such as swordfish and shark).
 Drink additional fluids, especially water should drink 2-3 liters per day, which provide to enough fluid
for blood production.
 Pregnant women should also limit caffeine intake, which is found not only in coffee, but also tea, colas,
cocoa, chocolate etc. because of high amounts of caffeine have been linked to babies born with
low birth weights.
03. #. Q. Food and Nutritions
A. Definition, Classification and function of Food? -----------------------------------------------------------5
Definition of food: According to Sumati. R. Mudambi:
“Food is that which nourishes the body. Only those substances which when eaten or drunk and absorbed
by the body produce heat, promote growth, repair tissue regulated that process are foods.”
Classification of food:
Energy-yielding foods: Food rich in carbohydrates and fats are called energy yielding foods. e.g. cereals,
roots and tubers
Body-building foods: Foods rich in proteins are called body-building foods, e.g. milk, eggs, meat, fish,
Protective foods: Foods rich in vitamins and minerals are called protective foods. e.g. milk, eggs, liver,
green leafy vegetables and fruits are included in this group
Function of foods:
Foods are functions in three main ways.
I. Provided materials for the building or maintenance of the body tissue.
II. Furnish body fuel
III. Supply substances that act to regulate body process
B. Definition, Classification and function of Nutrition? -----------------------------------------------------5
Definition of Nutrition: According to Bogart: Nutrition may be defined as the sources of food and it
relates to optimum health and performance. The study of various nutrients, their functions, food sources,
their utilization by the human body and their effect on human wellbeing is called nutrition
Nutrition is a process by which:
Food Ingest/eat Absorb- Transport/utilized Deposit there end products
 Functions: 1. Metabolism and Energy Production, 2. Bone Structure and Strength,
3. Brain Function and Cholesterol Balance, 4. Immune Health and Disease Prevention,
5. Blood Clotting

4. C. Definition, Classification and function Nutrient? ----------------------------------------------------------5
Definition of nutrients:
Nutrients are the constituents of food necessary to the normal function of body.
The nutrients are chemical components of food which produce heat, promote growth & repair tissue, these
functions are called nutrients.”
Classifications of Nutrients:
There are six classes of nutrients: carbohydrates, fats, proteins, vitamins, minerals and water.
Functions of nutrition: Main 03 functions of nutrients are bellow------
1. Provide energy, 2. Promote growth and development 3. Regulate body processes.
04 . #. Q. Balance Diet
A. Definition of balance diet? --------------------------------------------------------------------------------------------2
A balance diet is one which contains all the essential food constituents in proper proportion to meet the
energy and nutritional requirement.
The proportion of balance diet of C: P : F = 40 : 30 : 30
B. Ratio of Carbohydrate, Protein and Fat in a balance diet ---------------------------------------------------3
According to research, the ideal ratio of carbohydrates, proteins, and fats is 40-30-30 respectively.
For example: Even though we should not focus on “calorie count”, we do need to keep it in the back of our
mind when figuring out how much intake we need in order to lose weight.
When figuring an average woman, standing 5’4”, age 35, and at the weight of 135, her resting metabolism is
1360 calories.
C. Considerable factors in planning a balance diet. ------------------------------------------------------------5
I. Select foods from each of 11 foods groups
II. Choose at least the minimum no. of servings from each of the groups
III. Try to include at least one food from the protein foods group
IV. Diet should be prepared carefully so that the nutrient of the food cannot be lost
V. In diet should be include 60-70% calorie from CHO, 30-40% calorie from fat and 10% calorie from
protein of total calorie requirements
VI. Also include minimum 30 gm oil and 20 gm sugar per head per day.
D. Composition of balance diet for adult man. -------------------------------------------------------------------5
According to Nutrition Expert Group, ICMR (1968)
CPM, FO, G MF, Others RoTu & MESu, FAO
Dietary Articles Amounts (gm)
Cereals 400
Pulses 55
Green leafy vegetables 100
Others leafy vegetables 75
Roots and Tubers 75
Fruits 300
Milk 100
Fats and Oils 35
Meat and Fish 30
Egg 30
Sugar 30

5. 05. #. Q. Lipid:
A. Definition of lipid. ---------------------------------------------------------------------------------------------------2
Lipids are a glycerol molecule attached to three fatty acid molecules via ester links and an ester link is R1-O-
C-R2
. The Glycerol fatty acid complex is called a triglyceride.
General formula of lipid = Glycerol + Fatty acid = Triglycerides
B. Classification of lipid?----------------------------------------------------------------------------------------------3
Lipids are broadly classified into simple, complex and derived,
Which are further subdivided into different groups.
1. Simple lipid, (a) fats and oils (b) waxes
2. Compound/complex lipid: (a) phospholipids (b) glycolipids (c) lipoproteins
(d) other complex lipids: 1. Sulfolipids 2. Amino lipids
3. Precursor or derived lipids:
Fatty acids , Glycerol, Steroids, other alcohols, fatty aldehyde, and ketone bodies, hydrocarbons, lipid-
soluble vitamins and hormones.
C. Difference between fat and oil? ---------------------------------------------------------------------------------3
Fat Oil
Relatively contain high amount of saturated
fatty acid e.g.
Relatively contain high amount of unsaturated
fatty acid e.g.
Solid at ordinary room temperature Liquid at ordinary room temperature
These are stored in liver and bone marrow These are stored in seed and fruits
Oxidative rancidity occurs much frequently Oxidative rancidity occurs less frequently
The iodine value is less Iodine value is high
D. What are essential fatty acids? ---------------------------------------------------------------------------------2
Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the
body requires them for good health but cannot synthesize them.
The term "essential fatty acid" refers to fatty acids required for biological processes but does not include the
fats that only act as fuel.
Only two fatty acids are known to be essential for humans:
I. Alpha-Linolenic acid (an omega-3 fatty acid) and
II. Linoleic acid (an omega-6 fatty acid).
E. Biological function of lipids?--------------------------------------------------------------------------------------4
Biological function of lipids is given below:
Food Lipid: Lipid provided food, highly rich in calorie value. One gram lipids produce 9.3 k.cal heats.
Food reserve: Lipid is insoluble in aqueous solution and hence can be stored readily in the body as a food
reserve
Structural component: Lipids are an important constituent of the cell membrane.
Heat insulation: The fats are characterized for their high insulating capacity. Great quantities of fat are
deposited in the subcutaneous layer in aquatic mammals such as whale and animal is living in cold
climates.
Fatty acid absorption: Phospholipids play an important role in the absorption and transportation of fatty
acid

6. 06. #. Q. Food Additives
A. Definition of food additives? --------------------------------------------------------------------------------------2
Food additives are substances added to food to preserve flavor or enhance its taste and appearance.
Some additives have been used for centuries;
for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or
using sulfur dioxide as in some wines.
With the advent of processed foods in the second half of the 20th century, many more additives have been
introduced, of both natural and artificial origin.
B. Functional characteristics of food additives? ---------------------------------------------------------------5
Food additives serve the different functional characteristic as bellows
B. Emulsifiers prevent products from separating.
C. Stabilizers and thickeners provide an even texture.
D. Anti-caking agents allow substances to flow freely.
E. Improve or preserve the nutrient value; Many foods and drinks are fortified and enriched to provide
vitamins, minerals, and other nutrients to many foods, such as flour, cereal, margarine, and milk.
F. Preservatives reduce the spoilage that air, fungi, bacteria, or yeast can cause.
G. Control the acid-base balance of foods and provide leavening; Certain additives help change the
acid-base balance of foods to get a certain flavor or color
H. Provide color and enhance flavor; Certain colors improve the appearance of foods
C. Effect of food additives on health? -------------------------------------------------------------------------------4
Avoiding or minimizing toxins in your diet is an important step toward enhancing your health and lowering
your risk of disease. Foods, amongst other things (cosmetics & medications), represent a source of these
toxins.
Human healths are being affected by food additives.
 Effects of food additives may be immediate or may be harmful in the long run if you have constant
exposure.
 Immediate effects may include headaches, change in energy level, and alterations in mental
concentration, behavior, or immune response.
 Long-term effects may increase your risk of cancer, cardiovascular disease and other degenerative
conditions.
D. Write down the major principal of food preservation? ----------------------------------------------------4
Food preservation includes a variety of techniques that allow food to be kept for extended periods of time
without losing nutritional quality and avoiding the growth of unwanted microorganisms.
For example in earlier days, in very cold weather condition, ice was used to preserved foods.
Major Principles of Food Preservation
1. Removal of micro-organisms or inactivating them:
This is done by removing air, water (moisture), lowering or increasing temperature, increasing the
concentration of salt or sugar or acid in foods. If you want to preserve green leafy vegetables, you
have to remove the water from the leave so that micro organisms cannot survive. You do this by
drying the green leaves till all the moisture evaporates.
2. Inactivating enzymes:
Enzymes found in foods can be inactivated by changing their conditions such as temperature and
moisture, when youreserve peas, one of the methods of preservations is to put them for a few
minutes in boiling water. This method inactivates enzymes and thus, in preserving the food.
3. Removal of insects, worms and rats:
By storing foods in dry, air tight containers the insects, worms or rats are prevented from destroying
it.

7. 07. #. Q. Short Note
A. Kwashiorkor. ----------------------------------------------------------------------------------------------------------------5
Definition:
Kwashiorkor is the most common and widespread nutritional disorder in developing countries. It is a form of
malnutrition caused by not getting enough protein in human’s diet.
It is first reported from Africa, kwashiorkor is now known throughout the world, but mainly in the tropics and
subtropics.
Causes of Kwashiorkor:
Kwashiorkor is caused by not eating enough protein.
It is especially common in developing countries that are experiencing:
 Famine
 political unrest
 natural disasters, such as earthquakes, landslides, hurricanes and floods
The risk factors for kwashiorkor:
 Diets that are low in protein such as a vegan diet
 Drought or famine
 Limited food supply, as may occur during political unrest
 Parasites such as intestinal worms
 Poor education about proper nutrition’s
Symptoms of Kwashiorkor
 Enlarged and swollen stomach.
 The hair develops a reddish tinge and becomes very brittle.
 Skin color may also get affected.
 The weight loss is excessive
 Growth becomes stunted.
 Dermatitis and rashes are common on the skin.
Treatment of Kwashiorkor:
 Including foods in diet that are rich in proteins, such as meat, fish, dairy products, eggs
 Treatment involves slow increases in calories from carbohydrates, sugars, and fats, followed by
protein.
 Vitamin and mineral supplements and enzymes to help digest dairy products are often needed.
B. Malnutrition -----------------------------------------------------------------------------------------------------------------5
Malnutrition is a medical condition caused by an improper or insufficient diet. Malnutrition is technically a
category of diseases that includes under nutrition, obesity and overweight, and micronutrient
deficiency among others
Accordance to the WHO- Malnutrition is the gravest single threat to global public health.
Malnutrition is a contributing factor in over 50% of deaths in children under five”World Bank
Causes of Malnutrition:
1. Poor diet, 2. Mental health problem, 3. Mobility problem, 4. Digestive disorder and stomach condition
5. Alcoholism, 6. Inadequate dietary intake, 7. Insufficient Household food,
8. Political and Economical powers
Sign and Symptoms of malnutrition:
1. Loss of fat, 2. Breathing difficulties, 3. Depression, 4. Reduce muaale mass, 5. Reduce tissue mass
6. Lower sex drive, 7. Irritability
Type of Malnutrition: It has three degree:
Ist
degree: Actual body weight between 90 and 75% of average normal weight for age
2nd
degree:Actual body weight between 75 and 60% of average normal weight for age
3rd
degree:Actual body weight less than 60% of average normal weight for age

8. C.
1. SDA (Specific Dynamic Action), Definition, Example, Significance----------------------------(3+1+1)=5
It means specific dynamic action. It may be defined as extra heat production by the body over and above
calorie value of a given amount of food when used by the body.
Example: 25gm of protein contains 100 kcal when metabolized in the body the heat production is 130
kcal. The heat production is 130 kcal. the extra 30 kcal is the product of SDA of protein
SDA of Different food is, Protein-30%, Fat-13%, CHO-5%, Mixed diet 6-10%
2. RQ, Definition, Example, Significance----------------------------------------------------------------------------------1
The respiratory quotient (RQ): It is the ratio of CO2 eliminated to the Volume of oxygen utilized per unit of
time. C6H12O6+6O2 = 6CO2+6H2O
So that RQ = 6CO2/6O2=1
Importance of RQ:
It indicates the type of food being utilized.
 RQ for CHO= 6/6 = 1
 RQ for fat = 102/ 145 = 0.7
 RQ for protein = 0.82
 RQ for mixed diet=0.85
3. BMR-Definition, Example, Significance -------------------------------------------------------------------------------1
Total heat production or the energy spent by the body under condition to perform minimum possible work is
known as basal metabolic rate. BMR is expressed in K Cal / m² / hours
Normal value- Male: 40 K cal / m2
/ hr, Female: 37 K cal /m2
/hr
The higher your BMR, the faster you can lose weight
Increase BMR affected in eg. Fevers, blood diseases
Decrease BMR affected in eg. Shoks and nephrosis, Hypothermia diseases
08. #. Q. Carbohydrate: (No need to Read for exam)
A. Definition of Carbohydrate ---------------------------------------------------------------------------------------------2
B. Importance of Carbohydrate -------------------------------------------------------------------------------------------3
C. Classification of Carbohydrate ----------------------------------------------------------------------------------------3
D. Structure of Lactose, Arabinose Amitonose, Galactose -----------------------------------------------------4
E. Short note on: Asymmetric Carbone, Isomerism --------------------------------------------------------------3