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Dietetics in nutrition

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42 views5 pages

306 Pastq

Dietetics in nutrition

Uploaded by

marvellousjulius90
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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AMIPOSE AL NIVERSITY, FKPOMA FACULTY OF Ligg SCUENCE, DEPARTMENT OF HLMAN, NUTRITION AND DITETICS VIRST SEMESTER EXAMINATION, 201972020 COURSE TUTTLE: Food composition and analya)s COURSE CODE: TIND 306 (2 astits} INSTRUCTIONS: Answct any thret questions. All questions carry equal macks TIME ALLOWED: 2 Hour | Exumerate major sources af fond sormpusition dat. stating at leust $ criteria for a ‘comprehensive fond conpositinn Unt haces, 2 tay What ito you understand bry fond mumectature® (DI What are ihe ituyee featies of the [astneual syetom of fend description Veh What ane ithe te hose orncthenty by which sarhobydlnute is calculated’! (ty Wiha te the carhrly dite coeteont of Hy cree serve tea pent ye that itis 87.8 water 2g protein 6.34 fat) le woh und $.2y dictary fibre ‘ Haw 18 protein content uf foud determined VA jaient i to be served Pty of feams, if the specilfic fickr Is F Fy nittogen and the general Hactor 16 261 17) What is the proteins content of the eerv ini (GU) Which of the vulue will you prefer to use? 5 a) Why iv metabulisable energy caleubated! ? ‘ rs etelee de poet involve in Atwater system of ealeulatlon? aaa considered if necessary (o serve a patient | Sen oe server Ifthe content as $.9KJ protein. 47KI f the 3 coment af the 2 serbohyrad aad 1) SKJ alcube) «The calvulited value should be converted to Kilo Calorie. & Write short note un any 3 of the following: i Standard

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