BHM 3rd Semester
Food Science And Nutrition Board Question Paper 2025

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
May 2025
Full Marks:60 Pass Marks:30 Time:3 Hrs.
BHM /
Third Semester /
BHM 201:
Food Science And Nutrition

Candidates are required to give their answers in their own words as for as practicable.
The figures in the margin indicate full marks

Long Answer Questions
Section "A"

Brief Answer Questions:

[10 * 1 = 10]
1.

Mention the importance of record keeping in HACCP.

2.

Define amino acid and give two examples.

3.

List down the names of major minerals.

4.

Write four functions of vitamin D.

5.

What do you understand by complete protein?

6.

Define anaerobes. Give examples.

7.

List down the signs and symptoms of VAD.

8.

Differentiate between bacteria an protozoa.

9.

How do you manage non-biodegradable waste?

10.

What do you mean by 'food cycle'?

Section "B"

Short Answer Questions: (Attempt any SIX Questions)

[6 * 5 = 30]
11.

Define food group. Why it is important to understand the different food groups in our daily life?

12.

What are Polysaccharides? How are they classified? Provide examples of each types.

13.

Give a brief account on the three Bucket method of Dish washing.

14.

Explain how pH, oxidation reduction potential and water activity of food affects the growth of microorganisms.

15.

Explain in brief the functions of each fat-soluble vitamin.

16.

What is cholesterol? Explain sources of cholesterol and its role in the human body.

17.

Define food spoilage. What are the various causative agent of food spoilage?

Section "C"

Comprehensive Answer Questions: (Attempt any TWO Questions)

[2 * 10 = 20]
18.

Discuss the various principles of food preservation. Explain the methods of foods presentation through irradiation and by increasing acidity.

19.

Define malnutrition. How does Protein Energy Malnutrition differ from Iron Deficiency anemia?

20.

What are various types of food safety hazards? Describe the seven principles of HACCP.