STUDENT I.D. NUMBER: ___________________

THE UNIVERSITY OF TRINIDAD & TOBAGO FINAL ASSESSMENT/EXAMINATIONS DECEMBER 2012

Course Code and Title:

FOOD2002 – Introduction to Human Nutrition

Programme:

Bachelor of Science in Food Science and Technology

Date and Time:

Monday 10th December 2012 1:00 p.m. – 4:00 p.m.

Duration:

3 hours

PLEASE READ ALL INSTRUCTIONS CAREFULLY BEFORE YOU BEGIN THIS EXAMINATION

Instructions to Candidates 1. 2. 3. 4.

This paper has nine (9) pages and twenty-eight (28) questions. You are required to answer all questions in Sections A, B and C. You are required to answer any one (1) question in Section D. All questions are to be answered on the exam script, additional paper will be provided if needed for question in Section D.

Key Examination Protocol 1. Students please note that academic dishonesty (or cheating) includes but is not limited to plagiarism, collusion, falsification, replication, taking unauthorised notes or devices into an examination, obtaining an unauthorised copy of the examination paper, communicating or trying to communicate with another candidate during the examination, and being a party to impersonation in relation to an examination. 2. The above mentioned and any other actions which compromise the integrity of the academic evaluation process will be fully investigated and addressed in accordance with UTT’s academic regulations. 3. Please be reminded that speaking without the Invigilator’s permission is NOT allowed.

© The University of Trinidad & Tobago December 2012 Final Examinations (FOOD2002)

Page 1 of 9

STUDENT I.D. NUMBER: ___________________ SECTION C (50 marks) Please answer ALL questions in the section. Answers to questions should be written in the spaces provided. 1) What is the difference between Food Science and Technology?

(5 marks)

2) List the major categories of nutrients including, the different food groups used in the Caribbean and examples of these food groups as illustrated in the table below. (9 marks) CATEGORIES OF MAJOR NUTRIENTS

CARIBBEAN FOOD GROUPS

3) The three (3) types of carbohydrates are:-

EXAMPLES OF FOOD GROUPS

(3 marks)

4) Sucrose =3.95 kcal/g. It means that when _____ g of sucrose is completely oxidized, the heat produced is enough to raise the temperature of _________ of water by________C. (3 marks)

© The University of Trinidad & Tobago December 2012 Final Examinations (FOOD2002)

Page 5 of 9

STUDENT I.D. NUMBER: ___________________ 5) Foods are sometimes described according to their nutritional density. Explain this terminology. Calculate the Energy Density of a 150 g breakfast which delivers 600 kcal. (5 marks)

6) List five (5) factors that influence food intake.

(5 marks)

7) The _______________________________________________ is the instrument for measuring kilocalories/kilojoules of heat produced (2 marks)

8) In the following list place a “tick mark” against Soluble Fiber and a “cross” for Insoluble Fiber (6 marks) Fiber Fruit



or

X

Wheat Bran Cereal Oat Legumes Vegetables

© The University of Trinidad & Tobago December 2012 Final Examinations (FOOD2002)

Page 6 of 9

STUDENT I.D. NUMBER: ___________________ 9) Match the terms from the first grouping (A-D) with the correct definition listed below: (4 marks) (A) Monounsaturated Fatty Acid (B) Polyunsaturated Fatty Acid (C) Saturated Fatty Acid (D) Hydrogenated Fatty Acid Fatty acids that have all the hydrogen they can hold on their chemical chain--------Fatty acids missing one hydrogen pair on their chemical chain-----------Unsaturated fats that are processed to make them stable & solid at room temperature-----Fatty acids missing two or more hydrogen pairs on their chemical chains---------

10) Muscles need energy to constrict (ATP). In addition, they need which of the following: Tick the correct responses (3 marks) o Calcium o Copper o Magnesium o Potassium o Sodium

11) a) How many calories are provided by one gram of dietary fat (1 mark)? …………………………………………………….. b) If you eat a 2400-calorie diet/day, and assuming that no more than 30% should come from protein, how many grams of protein must you consume per day? (4 marks)

© The University of Trinidad & Tobago December 2012 Final Examinations (FOOD2002)

Page 7 of 9

STUDENT I.D. NUMBER: ___________________ SECTION D (25 marks) Please answer ONLY ONE (1) question in the section Answers to questions should be written on the space provided. 1.

a) Write the basic formula for carbohydrates?

b) Categorize the following types of Carbohydrates:Sucrose, Glycogen, Galactose, Mannose, Dextrin, Maltose, Fructose, Cellulose, Lactose, Glucose, Gum Arabic, Fiber. Monosaccharide

Disaccharide

Polysaccharide

c) Outline four (4) properties of carbohydrates.

d) Draw the linear structures of D- and L- Fructose

© The University of Trinidad & Tobago December 2012 Final Examinations (FOOD2002)

Page 8 of 9

STUDENT I.D. NUMBER: ___________________ 2. You are required to write up a lab report on the manufacture of a low calorie nutritional punch for diabetic patients using local raw materials such as beets, cassava, green bananas, local spices and pasteurized milk from the ECIAF Farm. Discuss:a) The main headings for this report. b) What are some of the critical information that are required for each of these sections to substantiate the claim for low calorie nutritional content? c) The manufacturing process and quality evaluation for this punch. d) How to conduct a sensory evaluation of the finished product and illustrate with an example of a questionnaire. e) Factors to consider in the calculation of the calorie content of a 250 ml sample based on the ingredients listing and nutrients associated with these.

© The University of Trinidad & Tobago December 2012 Final Examinations (FOOD2002)

Page 9 of 9