Q.6
Food and Nutrition- ICAR JRF/SRF 2024 (Q.87)
MCQ (Single Correct) +4 −1

Which of the following factor is not considered while computing enegy requirements for Adults?

Q.7
Food and Nutrition- ICAR JRF/SRF 2024 (Q.110)
Statement Based +4 −1

Given below are two statements

Statement (I) : Gastric juices contain a small amount of hydrochloric acid that aids digestion
Statement (II) : Gastric juice contains amylase which acts on proteins and partially digests it

In light of the above statements, choose the most appropriate answer from the options given below.

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

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Clinical Therapeutic Nutrition

3 Topics
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

2 Topics
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

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

Food Analysis

2 Topics
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

2 Topics
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

2 Topics
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

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

General Agriculture

6 Topics
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

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

Macro and Micro Nutrients in Human Nutrition

3 Topics
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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