Given below are two statements Statement (I): A high purine diet... | Agrigyan

All Subjects General Agriculture Clinical Therapeutic Nutrition Food and Food Groups Institutional Food Service Management Food Preservation and Packaging Food Analysis Cooking Methods and Food Processing Food Safety Macro and Micro Nutrients in Human Nutrition Community Nutrition Nutrition during Life Cycle

Q.111

Food and Nutrition- ICAR JRF/SRF 2024

Statement Based +4 −1

Given below are two statements

Statement (I) : Mechanical diet is prescribed whenever a patient is acutely ill or in unable to swallow food

Statement (II) : Menu of mechanical diet should include strained fruit juices, clear vegetable soup, tea, coffee

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

Both Statement (I) and Statement (I) are correct Both Statement (I) and Statement (Il) are incorrect Statement (I) is correct but Statement (II) is incorrect. Statement (I) is incorrect but Statement (II) is correct.

Q.112

Food and Nutrition- ICAR JRF/SRF 2024

Statement Based +4 −1

Given below are two statements

Statement (I) : Phytate in cereals and oxalates in green leafy vegetables help in the absorption of iron present in these foods.

Statement (II) : Banana, apple, guava, lime, lemon are good sources of iron in our diet

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

Both Statement (I) and Statement (II) are correct Both Statement (|) and Statement (II) are incorrect Statement (I) is correct but Statement (II) is incorrect. Statement (I) is incorrect but Statement (II) is correct.

Q.113

Food and Nutrition- ICAR JRF/SRF 2024

Statement Based +4 −1

Given below are two statements

Statement (I) : ; Proteins in animal food generally lack in one or two essential amino acids

Statement (II) : Pulses lack in the amino acid methionine but are rich in lysine

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

Both Statement (I) and Statement (I) are correct Both Statement (I) and Statement (Il) are incorrect Statement (I) is correct but Statement (II) is incorrect. Statement (I) is incorrect but Statement (II) is correct.

Q.114

Food and Nutrition- ICAR JRF/SRF 2024

Statement Based +4 −1

Given below are two statements

Statement (I) : BMI in the range 18.5-22.9 kg/m? is considered normal for Asian population

Statement (II) : Sarita weighs 50 kg with height 164cm. She will be considered overweight

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

Both Statement (I) and Statement (I) are correct Both Statement (I) and Statement (Il) are incorrect Statement (I) is correct but Statement (II) is incorrect. Statement (I) is incorrect but Statement (II) is correct.

Q.115

Food and Nutrition- ICAR JRF/SRF 2024

Statement Based +4 −1

Given below are two statements

Statement (I) : A high purine diet is advised for a patient suffering from Gout

Statement (II) : Gout is a metabolic disease leading to excess production of uric acid in the body from the protein we eat.

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

Both Statement (I) and Statement (I) are correct Both Statement (I) and Statement (Il) are incorrect Statement (I) is correct but Statement (II) is incorrect. Statement (I) is incorrect but Statement (II) is correct.

General Agriculture 20
Clinical Therapeutic Nutrition 13
Food and Food Groups 7
Institutional Food Service Management 14
Food Preservation and Packaging 11
Food Analysis 4
Cooking Methods and Food Processing 4
Food Safety 6
Macro and Micro Nutrients in Human Nutrition 14
Community Nutrition 14
Nutrition during Life Cycle 13

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 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

Food and Nutrition- ICAR JRF/SRF 2024

120 Questions Bilingual

RPSC Agriculture Exams

5 Exams

Food Safety Officer Assistant Agriculture Officer Agriculture Officer RPSC Agriculture Research Officer RPSC AARO

RSSB Agriculture Exams

1 Exam

RSSB Agriculture Supervisor

National & PG Entrances

4 Exams

ICAR AIEEA PG CUET UG Rajasthan Agriculture Pre-PG

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