All Subjects Community Nutrition General Agriculture Clinical Therapeutic Nutrition Institutional Food Service Management Macro and Micro Nutrients in Human Nutrition Food and Food Groups Food Analysis Cooking Methods and Food Processing Food Safety Nutrition during Life Cycle Food Preservation and Packaging
Q.116
Food and Nutrition- ICAR JRF/SRF 2024
Statement Based

Given below are two statements

Statement (I) : In the Kjeldahl method, the amount of protein present is calculated from the amino acid concentration of the food
Statement (II) : The Kjeldahl method does not measure the protein content directly, a conversion factor (6.25) is needed to convert the measured nitrogen concentration to a protein concentration.

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

Q.117
Food and Nutrition- ICAR JRF/SRF 2024
Statement Based

Given below are two statements

Statement (I) : For a patient suffering from hepatic coma a reduction in protein intake is recommended
Statement (II) : The aromatic amino acids (AAA) are desirable supplements in liver disease.

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

Q.118
Food and Nutrition- ICAR JRF/SRF 2024
Arranging Order

Given are the main operations employed in canning industry. Arrange them in the correct order of sequence

(A) .Cooling
(B) .Canireceptacle
(C) .Thermal processing
(D) .Vacuum production ().Labeling and Packing (F).Food preparation

Choose the correct answer from the options given below:

Q.119
Food and Nutrition- ICAR JRF/SRF 2024
Arranging Order

Arrange the following fats and oils based on the % saturated fatty acid content in them in the decreasing order (highest to lowest)

(A) .Soya bean oil
(B) .Vanaspati (Hydrogenated fat)
(C) .Coconut oil
(D) .Ghee (©)Palm oil

Choose the correct answer from the options given below:

Q.120
Food and Nutrition- ICAR JRF/SRF 2024
Arranging Order

Given is a list of individuals. Arrange them in the correct sequence according to their requirement for Vitamin A (ICMR 2020), from lowest requirement to the one with highest requirement

(A) .16-18 y girl
(B) .Sedentary man
(C) .13-15 y boy
(D) .4- 6y girl (Pregnant women

Choose the correct 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 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 Active 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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