Education and Career Forum

The Food Biochemistry and Nutrition paper talks about the chemical aspect of food and its breaking down into minute particles in the body after being consumed or before consumption its chemical composition. Nutrition aspect specially focuses on the nutritional composition of different food substances. This subject is essential at the university level if one needs to do become a nutritionist or a specialist in one of these fields. Some of the topics taught under this course are structure of ADP molecule, process of food fortification with examples and reasons, glycogen storage disease, concept of functional foods, pentose phosphate shunt, interconnections of metabolic pathways, biosynthesis of fatty acids, concept of protein quality, catabolism of cholesterol, assessment of nutritional status, account of anti nutritional factors, principles in nutrition with suitable examples, theories of aging and nutritional needs in old age, peptide linkages between amino acids, phytate content in cereals, major problems of malnutrition in our country. The paper which is divided into 3 parts has all compulsory questions. First part has 10 one mark questions, second part has 5 three marks questions and last part has 5 long questions of 15 marks each. In the last part every questions has an alternative.