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ICAR JRF Food And Nutrition 2024Shift 1
MCQ (Single Correct) +4 −1

Which of the following are the most important processes which occur during fermentation?

(A) . Acidification
(B) .Leavening
(C) .Emulsification
(D) .Chelation

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Food and Nutrition (Community Science (Home Science)) Subjects

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Clinical Therapeutic Nutrition

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Specialized Hospital Feeding & Diet Modifications: Mechanical Pureed Diets, Enteral Tube Feeding & Dehydration Therapy Gastrointestinal & Metabolic Medical Nutrition: Ulcerative Colitis Diet, Gluten-Free Celiac Diets & Diabetic Management Cardiovascular, Hepatic & Renal Therapeutic Diets: Low Sodium/Fat in CHD, Hepatic Coma Protein Restrictions & Low Purine

Community Nutrition

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Nutritional Assessment & Malnutrition Syndromes: Anthropometry (BMI, MUAC), PEM (Kwashiorkor, Marasmus) & Deficiency States National Nutrition Programmes & Interventions: ICDS Supplemental Nutrition, PM-POSHAN Mid-Day Meal & Anemia Mukt Bharat

Cooking Methods and Food Processing

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Physicochemical Transformations in Cooking: Starch Gelatinization, Retrogradation, Denaturation, Caramelization & Maillard Traditional & Advanced Food Bioprocesses: Parboiling, Germination, Malting & Fermentation Biochemistry Active

Food Analysis

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Instrumental Analytical Methods & Enzyme Assays: Chromatography (HPLC, GLC), Spectrophotometry & Enzymatic Food Testing Proximate Analysis & Chemical Quantification: Kjeldahl Protein Analysis, Soxhlet Crude Fat, Ash & Moisture Determination

Food and Food Groups

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Animal Foods & Plant Commodities: Milk, Egg, Meat Composition, Fruits, Vegetables, Natural Colourants & Phytochemicals Cereals, Millets, Pulses & Oilseeds: Nutritive Composition, Antinutritional Factors (Phytates, Oxalates) & Supplementation

Food Preservation and Packaging

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Chemical Preservation & Food Packaging: Class I & II Preservatives, Osmotic Preservation, PET Materials & Food Labeling Thermal & Low Temperature Preservation: Blanching, Pasteurization, Canning Sequential Operations & Freezing

Food Safety

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Toxicants, Chemical Contaminants & Adulteration: Argemone Mexicana, Heavy Metals & Statutory Detection Standards Food-Borne Microbial Pathogens & Intoxications: Cholera, Salmonella, Clostridium, Mycotoxins & Food Poisoning

General Agriculture

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Agronomy, Tillage & Field Crop Production Agricultural Entomology, Nematology & Crop Protection Soil Science, Plant Nutrition & Reclamation Cell Biology, Plant Physiology & Biochemistry Agricultural Meteorology & Climate Science Crop Genetics, Plant Breeding & IPR

Institutional Food Service Management

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Food Service Operations & Institutional Menu Planning: Menu Engineering, Food Costing, Purchasing & Quantity Food Production

Macro and Micro Nutrients in Human Nutrition

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Micronutrient Nutrition: Fat-Soluble Vitamins (A, D, E, K), Water-Soluble Vitamins (C, B-Complex) & Mineral Bioavailability Energy Metabolism & Carbohydrate Nutrition: Energy Computation Factors, Dietary Fibre Recommendations & Caloric Fractions Protein & Lipid Nutrition: Essential Amino Acids, Limiting Amino Acids, Protein Quality (PER, NPU) & Saturated Fatty Acids

Nutrition during Life Cycle

2 Topics
Maternal & Infant Nutrition: Nutritional Demands in Pregnancy, High-Risk Markers, Lactation & Infant Feeding Practices Childhood, Adolescent & Geriatric Nutrition: Preschool Nutrient Requirements, Adolescent Growth Spurt & Elderly Diets
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