No.

of Printed Pages : 8 CFN-1

CERTIFICATE PROGRAMME IN FOOD AND

NUTRITION
Term-End Examination
L.: December, 2014

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Explain the following in 2 — 3 lines each : 10

(i) Nutrition
(ii) Cancer
(iii) Fermentation
(iv) Parboiling
(v) Browning of fruits

(b) Fill in the blanks : 10

(i) Eggs are rich in iron, and
riboflavin.
(ii) is caused by deficiency
of vitamin C in the body.

CFN-1 1 P.T.O.
 (iii) Five grams of mustard oil will give
K calories of energy.

(iv) is the process of preserving

food in sealed containers.

(v) Transferring heat from a source to a

food through the medium of water is
called heating.

(vi) is an animal or plant

living in or on another and drawing
its nutrients directly from it.

(vii) Mango is a rich source of

(viii) is a process of adding

nutrients to food.

(ix) 'Idli' is prepared from

mixture of rice and pulse.

(x) Emulsion is dispersion of an oil in

2. (a) Briefly explain the factors that influence

family food selection. Give examples.
(b) Discuss the factors that influence our food
acceptance. List five foods that you do not
like to consume. Give reasons. 12

CFN-1 2
3. (a) Describe the effects of the following on
quality of food : 2+2+2+2
(i) Peeling of fruits and vegetables
(ii) Soaking of rice and throwing away
the water
(iii) Sprouting
(iv) Pounding
(b) Describe the following cooking methods and
their effect on nutrient content : 4+4+4
(i) Blanching
(ii) Roasting
(iii) Pressure cooking

4. (a) List the criteria used for selection of the

following food stuffs : 8
(i) Cereals
(ii) Milk and milk products
(b) State the properties and uses of sugar. 8
(c) "Excessive use of sugar is harmful to our
body." Justify the statement. 4

5. (a) Why are vegetables important in our diet ?

Explain. Describe the ways of minimising
the nutrient losses while cooking
vegetables. 4+8
(b) State the importance of spices and
condiments in our diet. Explain the use of
salt and `garam masala' in our daily cooking. 8

CFN-1 3 P.T.O.
6. (a) Classify beverages giving examples of each. 4
(b) Describe the contribution of the following
beverages in our diet : 12
(i) Tea
(ii) Fruit juices
(iii) Milk shakes
(c) Explain two methods of preparing coffee. 4

7. Write short notes on any four of the

following : 5+5+5+5
(i) Convenience foods
(ii) Functions of carbohydrates
(iii) Vitamin D
(iv) Causes of food spoilage
(v) Changes in fats and oils during cooking
(vi) Selection and uses of nuts and oilseeds
(vii) Vegetarian and non-vegetarian diets

CFN-1 4
 ICTE.74.-1
1*--44 AT *tun Trrnvr-tm chitistoi
Rit' tiftur
Rt11.3it, 2014

41.7K.74.4 : arrq 3f aTrcrwr *74

oifq : 3 E7P7 31/4V-Ar 37.-W: 100

Tie ITT 1 arAvref 35ci gfw 517j drH erwq

Fr* 3/,5,414- a* fisim ff

1. (T) PH t.sli 3fRW W 2 — 3 qicteil 4 TErz

W-A-R : 10

(i) Thar

t514-111ctIvii

(iv) a* f214
(v)

RTh 1:2Trq ITfkR : 10

(i) ai-Z 14 c11 cT , MIT
T 1:iffi
kMsl LK**4,1 '9"- 4 #
(ii) cid Wit cbitui 41 .k 4
t #

CFN-1 5 P.T.O.
 (iii) .1kQ "WT ;(-1
ta-lt 4,S iq t-I t
(iv) 7frd*1 i1 4 Niv trqr?-ii * trftwur
At -PA t
(v) .1)%1-11 Q' insam 'UM
774 4 I'LH
Nrre tr-474 Tr-*-00
(vi) .11.1 zrt tit \sfla TrK/4 #
di4 (ThEr- aTrft
srm chk ',
(vii) 37-14 a n aTQ #
(viii) wrtr tgrail 4 Thisr-
-Rrff0 A't •• 516#41 #
(ix) 'WV .ff2tr '
f4sgur at-ni 7rt #
(x) *1-1c-k1-1 (ski) 'W" 4
T (itua-) #

2. () sdcWuf t4 tritaR 4 ism tr-4.0 *

TINTRff ch4 (41(4 Tirwr eqi(sAl
AT-4R

(Ti) aTgal fttzTita- cnt 145Tq.

tt -WART AtflA-R T4%-
TAI A-4qR aTrEr (g1.11 tRiq ctrc
chikui 141- -4-dm I 12

CFN-1 6
3. () t511 J 1T211 ti 749 1 Pl-i 311Tral
auli V: 2+2+2+2
e-4F
(i) TO. 74 TEW 41—
-*IT c T iut t-q-r
(iii) 31fta. ct*-11
(iv) Td-ii
NO PHR-16-1 trwr.4 *t *NM mu
* 4r wr-g0 icrK 3T1TR W au
*1"N7 : 4+4+4

(i)
.1TiT
(4

rht A W4T

4. () PH C161 NISI * WZR * ReR aifq

f urrq- ss-IcP w4rR : 8
(i) 31-47
(ii) warr T.T
(•) falactici" r mal,i *1- faatui tl:* I 8

(TT) "-cfl-1 311W u-r-gr A 1-11k ki'lt'

1 -matt t I" rti trNR I 4

5. (-) 1:1W iiiii. 311KR t ? ogit9en

4R I 1:1-W
*11
- 'TWO AAlaail
ma' , :Ili -0 *u cbk4- * wft0 au
ttr-A-RI 4+8

3TI6R A Mrs i episiiw

tid* *74 A -Mg) Warr 4-1(.11cT
ttrA7 I 8

CFN-1 7 P.T.O.
6. (') U7-0111 Trkff f aJficnkuitr-A-
-- R I 4
tgrAl 3TTR zhi-rq-R
ciu *11* : 12

(i) -gig
(ii) tbo.
(iii)
(Tr) cilT,P •(1•0 00-1K9411 r-A7I 4

7. (go 4 14f > wrf tR Tifki-Fr uNi

-r -rzgR : 5+5+5+5

(i) ti4t1T-
4-4 -um tr-4-0

(ii) cl (4)1c41* .i) 444

r
cidIR-1-1

(iv) 'WISI 774 •kgkIts1 i)4 cblkul

(v) (g1-11 tr*-4 cmia4 a ;014 trito4q.

(vi) dal WAT iv.4-1 MIT 3∎-itiAdi

(vii) 1-1"1-
49'

CFN-1 8 5,000
 No. of Printed Pages : 8 I CFN 1 -

CERTIFICATE PROGRAMME IN FOOD AND

NUTRITION (CFN)
Term-End Examination
0S0 2.E21 December, 2016
CFN-1 : YOU AND YOUR FOOD
Time : 3 hours Maximum Marks : 100

• Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Give the energy value for 1 g of protein,

1 g of carbohydrate and 1 g of fat.
2
(b) List five good sources of carbohydrates that
1
you consume daily. 2—
2
(c) List any two calcium-rich foods.
(d) State whether the following statements are
True or False. Correct the false statements. 5
(i) Bones form about 65% of our body.
(ii) Foods containing iron help in the
coagulation of blood.
(iii) Foods give us psychological
satisfaction.
(iv) Vitamins help in building our body.
(v) Fats protect our body from injuries.

CFN-1 1 P.T.O.
 (e) Differentiate between the following sets of
terms : 10
(i) Macronutrient and Micronutrient
(ii) Retinol and Beta-carotene
(iii) Rickets and Osteomalacia
(iv) Sprouting and Fermentation
(v) Pasteurisation and Sterilization

2. (a) Define food. Enlist the factors that

determine our food acceptance. 2+8

(b) Briefly describe the physiological functions

of food. 10

3. (a) Describe the deficiency symptoms of the

following nutrients : 2+2+2+2+2
(i) Vitamin A
(ii) Riboflavin (Vitamin B 2)
(iii) Vitamin C
(iv) Iodine
(v) Proteins
(b) Explain briefly giving examples : 5+5
(i) Combination of foods in our diet
increases their nutritional value.
(ii) Benefits of eating seasonal, locally
available foods.

CFN-1 2
4. (a) Briefly explain the effect of pre-cooking
methods (peeling, cutting, etc.) on the
quality of food. List the measures you
would adopt to ensure quality in food. 5+5
(b) (i) List the method of cooking used for
the following foods at home : 5
(1) Tandoori chicken
(2) Cake
(3) Dal
(4) Poori
(5) Rice
(ii) Comment on the effect of cooking
methods on food. 5

5. (a) List the measures you would adopt to

maintain high standards of personal
hygiene to ensure food safety. 6
(b) Briefly describe the methods you will use at
the home level to preserve foods. 14

6. (a) What points would you keep in mind while

selecting cooking oil to ensure good health ? 5
(b) What are the properties of sugar that help
us in using them in a number of ways ? 7
(c) Elaborate on the uses of eggs in the food
industry. 8

CFN-1 3 P.T.O.
7. (a) What is the importance of fruits and
vegetables in our daily diet ? Comment
giving appropriate justifications. 10

(b) List the types of convenience foods. Discuss

briefly their advantages and disadvantages. 3+7

8. Write short notes on any four of the

following : 5+5+5+5

(a) Contribution of beverages in our diet

(b) Basic food groups

(c) Causes of food spoilage

(d) Prevention of spread of diseases

(e) Nutritive value of pulses

CFN-1 4
 I Tft.77.74.4.
TIY4R xkui Arrivi-trg (*.TEM%)
Win tiftr
Wit, 2016
Tri.176:RR.-1 : afk autrwr *7-4
:3 a/fir-4w37W : loo
3∎W WWIT 131f4774*/ 35e/ viw Nral 3r-7Z ef#
t 37 q7 3Tw TAT g

-RW T3T m l i, W* V1417 3t 7W TIT

FT d iI TIT4 milw I 2
3Frdit4 dti4) tit 31:1

4;1 di "0 ttcliq.504R I 2 -!

2
4 141401*r vim AA f4ptii vire-wail
Tfleic -40-R
eialw Pi-iroRgi WIR TT 37V I
awm 4mi) --11:re*ri4RI 5
ik WIT w MIITT 65 "AM MIT
6141 t
"&q- .gT IgrasKral TT 744
*mem) t
(iii) 1T)-4-4 ii-ilhiPcb Ti-gR 3r<T4 cbtoi t I
(iv) Idel4i TftT-PHlui ti itich t
(v) atii(r (410 7r#Kz T a-A
tI
CFN-1 5 P.T.O.
 (v) A1-11Z1%1 61114 : 10
(1) 9 xilzwam3 -
(ii) Ife-gte atiKtzr-U-lk
(iii)* 3 allitaT)IT-aftrzrr
(iv) at -Tur **Atli uqq)
(v) xiik-achtui alIT I4 di (4qiujii4i-a)
2. ( ii ) itAq trftgrfirff ttf* vuft lare1:Eft -ft
Aufita- arch cmtchl tizikc
*tf* I 2+8
(41"7-4 41 lifikch ITT TiOcr 4 -4E4R- W4 I 10

3. (W) ra irMrn ThEf- -tiTcwl

~ wft t4
c. q of *rf* : 2+2+2+2+2
(i) r4Ziftiq
(ii) tipi)ttc*-1 (WeIfiR Al 2 )
(iii) Werliirg Tit
(iv) aTrzhtlq
(v) m
(1) 7**r 4 Ixrisz *rf4R : 5+5
(i) aTTIK 13nr-tgraff f"m-1c11
v4. A dig)! thxmure a "
.
,

' I
(ii) Vg A ztra-64 4 wrzromai
NO* -riT

CFN-1 6
4. (zF) WM rem! 111-44 WT TO Al Trf
Nta-ir, 1Rfft) *.31°41T4
likkEr 4 0041(9411 *11*
V4fita. .ffiK4- dt114.11*itVafm1'4
31M'1I 3% trnai.,5 *V* I 5+5

(3) (i) mu-TKO WER 4 Tft-A*

mgcn*t wr4 AT#I 'PA
*iNg : 5
(1) ci0
(2)
(3) - Ta
(4) liat
(5) viicto

(ii) 1117q tiM4 *2t rdNi * 3111T4 tR

faup11 i' AR I
5. M r Tkftetfitra w4- i odi 4 11

SI T 1
31T -14R- 341041 am*, z4 01614
*rFA
(N) iirrusgraff * trftwr * 11-1q,RR afrcr
f44 cta, dicni Ti Oq 4 '40R"
*2rNR I 14
6. M aTw *A- * iZeR
BIT Z1 am *9. qicil
4 ? 5
(N) 4141 * AR-4 ra cltich . 4
Telma IA 4 eigl chk‘ ? 7
(Tr) -gm 4 aft * avh- *if*I 8

CFN-1 7 P.T.O.
7. () 3TffR 4 TO Trf4-41
npif4c fauquil 0* 10

#4trr-4-4w wra--wal mcbil Tewz

0* Tftza. liO:r 4 -oval
tlf* I 3+7

8. 1 Hr1R ct 4 Wart TiRRt fau4Pita

141:10 :
- 5+5+5+5

() 317R 4*1--tr-4T2ii TIATKR

N) 3174 ViM .44
(TT)1311C-1:1-41211* "ERR * cbitui

(4) *14 tb--e4 ebril

Ti "OW TR"

CFN-1 8 6,500
 No. of Printed Pages : 8 I CFN-1 j
CERTIFICATE PROGRAMME IN FOOD AND
NUTRITION (CFN)
Term-End Examination
CI 4 December, 2017
CFN-1 : YOU AND YOUR FOOD
Time : 3 hours Maximum Marks : 104

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Define/Explain the following in 2 — 3 lines

each : 10

(i) Puberty
(ii) Enzyme
(iii) Pounding
(iv) Inversion of sugar
(v) Browning of cut fruits
(b) Fill in the blanks : 10

(i) Food provides us to do work.

(ii) Excess of carbohydrate intake can
lead to
(iii) Twelve grams of mustard oil will
provide kcal energy.
CFN-1 1 P.T.O. .
 (iv) Mangoes are a good source of

(v) Egg is a food in the context

of food spoilage.

(vi) is the method of cooking

food in just enough fat or oil to coat
the base of the pan.

(vii) Ragi is a rich source of

(viii) Sprouting of pulses increases the

content.

(ix) is a fine dispersion of an oil

or fat in water.

(x) The stimulant present in coffee is

2. (a) Describe briefly the factors that influence

our acceptance of food. Give suitable
examples. 12
(b) What are the physiological functions of
food ? Explain. 8
3. State the functions and list three important food
sources of the following nutrients : 8+6+6
(i) Proteins
(ii) Vitamin A
(iii) Calcium

. CFN-1 2
 4. (a) Discuss the nutritional adequacy
vegetarian and non-vegetarian diets. 8
(b) Comment on the following briefly : 6+6
(i) Effect of cooking methods on food
(ii) Effect of pre-cooking methods on the
quality of food

5. (a) How would you classify food into different

food groups ? Explain the significance of the
food groups. Give examples. 10
(b) What points would you keep in mind while
selecting the following ? 5+5
(i) Cereals

(ii) Vegetables

6. (a) Describe the general rules of personal and

food hygiene while handling food. "10
(b) List common causes of food spoilage. Classify
the foods on the basis of their perishability. 10

7. (a) What are convenience foods ? Highlight the

advantages and disadvantages of using
convenience foods. Give suitable examples. 10
(b) Comment on the uses of sugar and beverages
in our diet. 5+5

CFN-1 3
 Write short notes on any four of the
8.
5+5+5+5
following :

(a) Nutritive value of nuts and oil seeds

(b) Effects of deficiency of vitamin D in children

and adults

(c) Food preservation methods

(d) Functions of water

(e) Digestion of food

CFN-1 4
 1 141.7E.R.-11
tkur 'sign:rum-4 chi chii Oft.w..km. )
trftarr
Rt11 61t, 2017
arrcr 3 aTrqw 11*-44
6747T: 3 }Pa' ali*nr a*: /00
WZ: WV 1 31Rrile t / spci 171.‘31 * 3WZ 0-P4q.
usit Nra-7 9 i 3j OHM g
1. ( i ) rHrrlR 1 5Act) 2—3
xrfoufirdifcrtz *ti* 10
(i)
(ii) ‘■.311*11

(iii) ckdi 1

(iv) *i P44Lla DA I
(v) 7Th--alTrirrw -g1-4r
NO ftw *t Iff*rf* : 10
It44 ►

ar t

(ii). got ‘.31 air aimfirw -cur *44 13K-4 4

flchcii
Wg 73:1 titti) kcal
d),311 I
CFN-1 5 P.T.O.
 (iv) 3-714 *3TQticit

(v) told-TRPi I el 4-40 4 ait-r

13-ra-Trq-rai t
(vi) -RN t
1-A-ErArtA -crr-gr(q1*--4Ftrq*
•r --1) w zrr dpi ~ r
R).3:rra 14AI ui1c1I t
-

(vii) P it 3'i1-1tiot
(viii) ciri1 t 3d .4K4 3-14
tTrr-A-T A-g Aid) t
(ix) t Azi 4 zrr
fgro-gr i a c.91?.-61 civil
trrtr A th—o. AR I
(x) chT A 3 trrza t

2. 131-fft- crdeidi -5P-Tfitd cht

wc+1 aui.i - rr4R
--- 13rd dqwui
tr-A-RI 12

111t.-1-;nelici-ict) a,l4IT ? 0041(9041

*FAR I 8

3. PH tsii 1:1)W-d7cil chi 311K tq-tq

artr
- wri'R : 8+6+6

(i) 31)tq

(ii) rad 4-1.1

(iii) Rini

CFN-1 6
4. () 4114)11(1 371 gullcHch
41*2114 I
ZfiqfaT -- 8
(14) Pi-JR-1617 44Er 4 tart W-4R : 6+6

(i) %TWA' mg tr+14 MR11 f TRTF4

(ii) 1-11-4q *r 7-48-r 1 *A3

A.Zit VITT4

5. () aTTEF 3Te7T-aTurr lin 001 4 th

wft-fd cntil ? (giv-TP:01* ci oellt90-11
*trA.R I dqWul tN'RI 10
NO PH oRsid *r eht;- -Rgrzr aTrq Am'
Ezrrq 4 tta4 ? 5+5
(i) ar4R
(ii) tit III

6. () 11-14-4 1:MT 1TNO TITRF oi i ld atr{

wrtm-a-Godi 4-41.11 Peoil *r au -1
*IP-A-g 10
NO wr-cr-7721 ' ZRT4 kw-we-4 chitui .
0-4-4 *II* I
17 ERN apt.TR
10

7. () egtTE4-4W 13M-1:10 WIT ? .1"4t1T-4-4W

mu-twirl *r 51e1)1 1 cht4 Tr-tzil
mcniqi-e-eR ztrzs- tr-47 I 10
(w) 4-14 aTTR 4 Yl4htl 3T f-7721* 71-1-Til 7
ttrA 5+5
CFN-1 7 P.T.O.
8, AH A- '1%-4f W7FTR Tirkicff
5+5+5+5

('i) *al 0- 1:0 3fff-d-el**Er- Trrq

NO -4-Q a* aii-chl wft VTR

(TT) WM tiftmur wit

(TO q-u* ---rzi
(w) 111-44 trmq

CFN-1 8 6,000
 No. of Printed Pages : 8

CERTIFICATE PROGRAMME IN FOOD AND

NUTRITION (CFN)
Term-End Examination
01 S December, 2018

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Give one example for each of the following : 10

(i) Water soluble vitamins

(ii) Moist method of cooking
(iii) Nutrient source of energy
(iv) Trace element
(v) Rich source of vitamin D
(vi) Nutrient deficiency disorder
(vii) Protective nutrient
(viii) Rich food source of Beta-Carotene
(ix) Malnutrition
(x) Enzyme for digestion of carbohydrates

CFN-1 1 P.T.O.
 (b) Explain the following in 2 — 3 sentences
each : 10
(i) Emulsion
(ii) Rancidity
(iii) Meringues
(iv) RDI
(v) Marasmus
2. (a) What are the basic food groups ? Explain
giving examples of foods included in each
food group and the nutrients provided. 10
(b) Briefly explain the relationship between
health, nutrition and nutritional status,
giving appropriate examples. 10

3. (a) "Customs, beliefs and practices influence

our food consumption." Justify the
statement giving appropriate examples. 10
(b) Comment on the adequacy of vegetarian and
non-vegetarian dietary patterns, giving
appropriate justifications. 10

4. Explain the following briefly : 5+5+5+5

(a) Effect of pre-cooking methods on the quality
of food

(b) Food preparations using eggs

(c) Uses of beverages in our diet

(d) Types of sugar and jaggery available in the

market

CF N-1 2
 Discuss the diseases/disorders caused by the
deficiency of the following nutrients and how can
they be prevented : 4+4+4+4+4

(a) Vitamin A
(b) Calcium
(c) Niacin
(d) Iodine
(e) Vitamin C

6. (a) Briefly explain the methods you would

adopt for preserving perishable foods. 8

(b) Discuss the advantages of sprouting and

fermentation of cereals and pulses.
(c) Describe the effect of dry cooking methods on
foods.

7. (a) Comment on the nutritional benefits of

consuming fresh fruits and vegetables in
our diet. 6

(b) Would you advocate the use of convenience

foods in your diet ? Justify your answer
highlighting the advantages/disadvantages
of using these foods. 8

(c) What guidelines would you keep in mind

while selecting fats and oils for daily use ? 6

CFN-1 3 P.T.O.
8. Write short notes on any four of the
following : 5+5+5+5
(a) Combination of foods increases their
nutritive value

(b) Causes of food spoilage

(c) Nutritive value of milk and milk products

(d) Functions of carbohydrates

(e) Rickets and Osteomalacia

CFN-1 4
 •4 *fur 4 wrruram chi 0.04 (ifr.TE.74.)
wia
1 to.spc, 2018
: antrwr Th--44

flifel :3 34*--d-q 34: 100

We: 5R7R1131P -dreigl 35c.t qfw grj 3dt eak7 J
Fait We i T5'
39 f

1. si et, Tr -Rw .3gwit tNg : 10

qa id
- t4 SCI 14.1

(ii) r i 4 wraxgrzi t 11N

31 q w(4 cIK.1 T it

(iv) ch 3r4zra
f‹.114.1 ZUR *ff
(vi) 14)tiuOic11qi-t1 foirt%

(vii) ttedicilq, T -w

(viii)AZT--Uf zwr igra *-d

(ix) TLilqui

(x) chisiTA TRA am! ii +i

CFN-1 5 P.T.O.
 PHICI ci 31-6) 2 — 3 aicm 4 -Rre
*tr-4R : 10
(i) twist
(ii)
(iii) Atre (meringues)
(iv) 3TR.t.3Tr4.
(v) IRTIziff

2. golp 13-ra
- 4q.-4 ? m wr-tr 44 4
3-44
dcwut Ixtz*C-4 I 10
ZtrzjW 341>?tul ' ic TziTpur, *Egg a*
tilquirom TffK 4-4.4 l*Er 4 TErz
tti* I 10

3. "kird-ikaIA tiRTO atIK ik

NMI t1 cm d cntl t I" zErg-- dcwul
t47Tqw -*t*rf'Al 10
39T *ft t4
- lict,wL1
aTTF-R xr--4ft *1- litil.Lcmi faup41 -ir-4R I 10

4. Pl-iiCiRgi Titti 4 Ixra*=e4R : 5+5+5+5

() WIC Trrdfff tiT r r 61-0 TO *r 7r4 c fl
Wuzil AITR

(W) aTut T1 mei Al cht ee1•/1-1 *1111

(TT) 4-11k aTTTT 4 44-7-4TAI 51 11+I

(Er) 1:71 it 4 7r1w (44T) ailK mcnit

CFN-1 6
 rii-ArNd thw-iTct . *t. wft 41

tI I rd 'Q. 11=11 *21.NR csi CI IV

H4)41 : 4+4+4+4+4
()
(13 )
(TT) ell *Pi

aTiftiq
(3) fdct1 1-11 1:11

6. 3KTUA. ctic VT-C-1:14A 1:1111APT cht4

*R- aTrq %-firza aitr011 31

. 0cr 4 oiltstii *If* I 8

(u) argrAl a gm) 311ff a tgilikichtui ctA

- r111*=t *21.NR
(TI) ww-tr-4-Rii alt- l fewil *
31ITT4 ciuii Ar--4R I 7

7. ( ii ) aTT-'6g TO- 4 ciA

* xilqulicHcb -a-rill TR tart *AR I
3Tcr4 aTrFR 4 tr4t11•711ch Air
ctA 311q cra+) ? IR* Tirra-tgrAl
"wr ct)t4 * mebiki sizi
aTtA ZffK ft*If-4R I 8

(TO tf4- 5F 1(1 (-11

Trlig 3TR 64 -1:0471I Mi. V17 4 (;;) ? 6

CFN-1 7 P.T.O.
8. P+-irCi NI r 4 -4 -1%. Wif tr( liftqf Qui ulea
fuRiR : 5+5+5+5

(*) 11-1C11-1(11 514 1 1 ch(4 3•14)1

1-1Ef* -q-r4
1

(13) -ERT-4 614* cillkul

(ii) TT aTT z- rr-41 Iffq

(ED chi

(u) ftko att ar

CFN-1 8 5,000
 LCFN-1

Total No. of Questions : 8+8] [Total No. of Printed Pages : 8

CERTIFICATE PROGRAMME IN
FOOD AND NUTRITION
Term-End Examination
June, 2014

CFN-1 : YOU AND YOUR FOOD

[Maximum Marks : 100
Time : 3 Hours]
1 is
Note :— Answer Five questions in all. Question No.
compulsory.
1. (a) Calculate the energy value of the following food-stuffs
4
in kilo-calories :

(i) 30 g of carbohydrate

(ii) 25 g of protein food

(iii) One glass of milk containing 12 g carbohydrate,

5 g fat and 8 g proteins.

(iv) 1 table-spoon of oil containing 15 g of fat

(b) Mention two good sources each of :

(i) Plant and animal fats.

(ii) Animal protein and vegetable protein.

Turn Over
CFN-1
 ( 2

(iii) Retinol and carotene

(iv) Simple and complex carbohydrate.

(c) Define the following :

(i) Goitre
(ii) Sauteing
(iii) Pasteurization
(iv) Rancidity

2. Classify foods into separate food groups and explain the

importance and contribution of each of these food groups
in detail.
3. (a) Explain briefly : 20
(i) Effect of deficiency and excess of carbohydrate
and fats on the body. 5
(ii) Effect of deficiency of vitamins of. B-complex
group.
5
(iii) Effect of deficiency of calcium in women and
children.
2
(b) Graphically illustrate and briefly explain the factors
influencing food selection.
8
4. (a) Enlist the precooking methods used in food
preparation.. Comment how these precooking methods
affect food texture, taste, flavour and nutrients.
8

CFN-1
 ( 4 )

8.. Write short notes on any four of the following : 5+5+5+5

(a) Types of convenience foods

(b) Role of fruits in our daily diet

(c) Uses of nuts and oilseed in the diet

(d) Nutritional adequacy of vegetarian and non-vegetarian

meal pattern.
(e) Measures to adopt to maintain good food and personal
hygiene.

CFN-1

133
 ( 3 )

(b) What is the aim of food presevation ? Discuss any

two methods of food preservation you may use at the
home level in detail. 2+5+5

5. (a) Comment on the nutritive value and significance of

including cereals, pulses and green leafy vegetables
in the Indian diets. 4+4+4

(b) Discuss the properties of sugar and its uses in our

diet. 4+4

6. (a) Briefly explain the uses of egg in food preparation. 12

(b) What points would you keep in mind while selecting

the following ? 4+4

(i) Milk and milk products

(ii) Fats and oils

7. (a) What points would you keep in mind while cooking

vegetables ? 5

(b) List the constituents of the following beverages and

give the contribution of these beverages to our diet :

(i) Tea and coffee

(ii) Milk based beverages

(iii) Carbonated beverages 5+5+5

CFN-1 Turn Over

-134)
 ( 5 )
CFN-1

gl-
4ff 3 uir vffrar-tor ahle104
toiia»
2014

CFN-1 : 3171' 31 3111:KT iT1Wff

Time : 3 Hours] [Maximum Marks : 100

*a- :— mgr trN -5791 311( ,TRI 749 t1(st41 1 3fT1r4 t

1. (-*-) 14-1 (gcr it 3nvlf Tru19i -1.4,01-4W A

: 4

(i) 30 1.114-1 WA-7

(ii) 25 714 ta-17 urtr

(iii) ftr.-
mm fI1 12 v111 WI, 5 VP:I oitif WEIT
8 914 ta-17

(iv) -) mis t f 15 urn TRT

(1§1) (WI -4 14 '41 3T zrru : 8

(i) en-R-4 cicti .ffzfT L4m3-Htf TAT

taff

(iii) Atab

(iv) tart i rem -1--4fr"q•

CFN-1 Turn Over

1 3.
 ( 6 )

(Tr) r-i4-ifiii6d 1-1RiTft3r : 8

(i) JR,viss (JiTeA)

00 4ftrf

1-IR1( *Of

(iv) -frt—ff,irqm

2. -ur-tr 4041 37d-7-31711 ur-tT i1

.q4 air -gr- 741 Sri -Td-74 20

3. :

(i) cur at1l 11'1 -W1=11 . w 77-17 ITT 3N 5

(ii) -R:11:L- 711-fq 5

(iii)Tie [3-11 a err -q- 1 TR =g-r*N-144 Th7=11. 2

-4 -1:r -crm ";:f9 -i;r11rfq

cr) R9,41

4. () wrzr i-K14tr--*--r4 -F -4 4 raW TQ-qz

fa-uTt rci, -44 Liqr211 tr-*--r4fr - zrR

rcirq-$ 1 Fq(911,id., zrrq, air
1 74-11- Skid') t I

CFN-1

(<s — 1 3
 ( 7 )

(u) -crftwpir ,
Efr ztyzT ? s -cR 4 qA
T3T-o -Erri-Twur f-q- rR -14-111 1
2+5+5
5. 3Tr--R 31-974 air -zr- TT tn-Efur
_r Trffr fit --r7-4 I 4+4+4
(7:9.) chl roR a IC T2T13-1-gR 3-"fr . -9-zftrfa,1 FoRcineich
oqiisqr r i 4+4
6. 3-9-trr m1 Mf r ogka41 12
(I) F-14-ircliZ9.1cf -=“4-1 q1u-r aTrq 6Trri -4
-T15-4 ? 4+4
(i) 72-41. T 011 i-rof

(ii) °MI (It) -2.1-T

7. {-1 3Truffs &TrF -14

? 5

(r) q 12.ff -4 41 zi 1
-ff21-f ,Aq T:TT 3TraT w

(I) i r 72T1

(ii) Gi4 -471 4q12

(110 -1 11-foia.) 4qr0 5+5+5

CFN-1 Turn Over

 ( 8 )

8. t f*-.A WTI" 71-{ 14f4-1171 rclii914 : 5+5+5+5

Ilfqgr79V WM -W111

e:§0 41(11 V. *1-111 3.177 %-frrwr

41 our farepi
(TI) A- aTTR zcrztrr

4i
Hkilva 14- Ft.e.m ar

.cCk q1-49' TrrarAil our 061 4011cf Sa

(g) 3T
l— ar fT3779-A

3414-f I

CFN-1
 No. of Printed Pages : 8 CFN-1

CERTIFICATE PROGRAMME IN FOOD AND

NUTRITION
Term-End Examination
r-14UIEJ June, 2015

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Explain the following in 2 — 3 lines each : 10

(i) Enzyme
(ii) Vitamins
(iii) Sauteing of food
(iv) Hydrolysis
(v) Food Additive

(b) Fill in the blanks : 10

(i) is a process by which food
is taken into the bloodstream.
(ii) forms 65% of our body.

CFN-1 1 P.T.O.
 (iii) Vitamin D helps in the absorption of

(iv) Guava is a good source of

(v) Typhoid is caused by

which spread through food.

(vi) Bread is a food.

(vii) Fresh egg will in water

when immersed.

(viii) is a state of
hypersensitivity to certain foods.

(ix) Turmeric is commonly adulterated

with

(x) Bitter substance present in tea and

coffee is

2. (a) Classify food into separate food groups.

State the importance and nutritive
contribution of each of these food groups. 4+6
(b) Explain the functions and two good sources
of the following : 5+5
(i) Vitamin A
(ii) Iron

CFN-1 2
3. (a) Name the two ways of cooking of food. Give
a list of cooking methods which fall into
each group mentioned. Describe briefly one
listed method from each group. 2+6+8
(b) State general rules of food hygiene to be
observed while cooking and handling food.

4. Explain the following : 5+5+5+5

(a) Two common methods of food preservation
(b) "Combination of foods in our diet improves
the nutritional quality"
(c) Socio-cultural aspects of food
(d) Functions and sources of proteins

5. (a) Describe the uses and nutrients provided to

us by the following : 5+5+5
(i) Cereals
(ii) Pulses
(iii) Milk and milk products
(b) What points would you keep in mind while
selecting fruits and vegetables ? 5

6. (a) Comment on the uses of the following : 5+5+5+5

(i) Sugar and jaggery
(ii) Beverages
(iii) Spices
(iv) Convenience foods
CFN-1 3 P.T.O.
7. Write short notes on any four of the
following : 5+5+5+5
(i) Classification and nutritive value of fruits
(ii) Flesh foods
(iii) Process of sprouting and fermentation
(iv) Functions and deficiency symptoms
vitamins of the B-complex group
(v) Iodine — an important micronutrient
(vi) Relationship between nutrition and
nutritional status
(vii) Physiological role of food

CFN-1 4
 Ift.TE .7R .
4R afft *Erin 7 wrrur-trw chi
*-
Tr-A-M. 744n
‘As 2015

4R
alTtr 3t 3T117%111)-

Fix171 : 3 WO. 3674---dv 31. : 100

: N77 0(941 1 3714-4.4 1 fir/ zee- Npf 3-dZ er47 /

ft sp.47 - 3 flif14 g/

1. () Pi-irciRgd ch 2—3 tirwza TIT!

10

(i) •.311*1-1

(ii) gel
(iii) ift-4q TT T

(iv) 7F-3ltiEgq
(v) aTr-ditm (tithe! itt)) tr-q21 (ii

fM i4-11-1.1*t 1#4 W-4R : 10

(i) Atm Nki4
Tth-11-ffr Trzrr -q-rm -4
(ii) qi 65% ITTIT
tI

CFN-1 5 P.T.O.
 (iii) radIFH-1 t aTT4-hur 4
4.1q< q,kcif t
(iv) alTr- t
(v) dle14)15 eblkul
1,1- 4q* -11-112P4 A tb-F-d-r t
(vi) scio J1 wr-a-Trq-Pf *
(vii) cu ii 313T trqt 4 sio
t I

(viii) 149 ti WT-C-tr<T211 A (t§n4. zrr

A) 14-k 4X14- ak-fl
ct> *

(ix) 1 :114-11.-0.4
iiolad*=r AR-11 t
(x) aT MIT ctgl 4 Trrza iia aim cbsai
Tr4r2f #

2. (5) (giv-tr-4741 -raftTq (gm aril 4 aiff-t-a.

Q-r-A-R I x-14 mc,)a) 1 441
*fur TcT. aT fa-ak-QT tr-4RI 4+6

(w) 3TQ 13-r- r

00-1R9411 *tr7R : 5+5

(i) rcld1R-1-1

(ii)

CFN-1 6
3. () *-4q Lich! t mci)1( reTAI 5
f4317 I IA* aim% aTrA .41( Miff
*74 ir*-r4 i cAblAfiEziltj l *iiw I
3rA- 4 .1%-kft ”2:1161.4 fe-T Ti0Er
autq*=r1 -4RI 2+6+8

44 trwrA w2Et tr4TEA 4 Igre t-q-codi TERI-aft

(E) ift- -
-N-4 thi-11.-41 PiAil TTrreq 4K-11 d•lebi
44-4 ttf4R I 4

4. -II-1 (.1 PITZ ttr

-
47 : 5+5+5+5

() ift7q• takTkirff retrza

(T4) aTTFIT * .Rifkd 3441 11

aTr-KEK t"
(TO 1-114-4 TrRfta-
-- *TRIO
(Fr)511J1.1 WrZi w21-r (giv

5. (*) riHRI tgi * dkiei Ai Watt trrR

-- :
A7
(141*11 5+5+5

(i) a-T4T7
(ii) gi rl
(iii) TT mi-r 1;7;4
tb- 1 TrW *T "zfR. T11:14 3TR ctri
AM. UTR A ? 5

6. (") roRs1_ d 51 11+1 IR duo ttr4

- : 5+5+5+5

(1) 4141 Wti

(ii) tgr9-1
(iii)
(iv)r4t1-[-4-4- -twat
CFN-1 7 P.T.O.
7. -11-i ci NO f Wrf ekiR 12.u4
fefuR : 5+5+5+5

(i) th-
61 ctAuf IT d.icn

(ii)

(iii) 347u1 MIT tg chvi i1 ii

(iv) A1-*Igi wig * * wrzi warr

to
(v) aTrz4-& - Tr-crkui TkkcITE4W
(vi) *ER r*Efuf * TIRRT
-

(vii) *74* kaglet)

CFN-1 8 4,000
 No. of Printed Pages : 8
CFN-1I
CERTIFICATE PROGRAMME IN FOOD AND
NUTRITION (CFN)

Term-End Examination

June, 2016
C1. 11
- II 1L.;

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours
Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all.

1. (a) Define the following terms : 10

(i) Digestion
(ii) Haemoglobin
(iii) Stewing
(iv) Emulsion
(v) 1Codri'
(b) Fill in the blanks :
10
(i) Carrot is a good source of
(ii) Yam is a vegetable.
CFN-1
P.T.O.
 (iii) The stimulant present in coffee is

Vitamins help in our body

(iv)
processes.

(v) Fifteen grams of sugar will provide

kcals energy.

(vi) Vitamin D helps in the absorption of

(vii) is crushing a food to flatten

it to reduce its thickness.

Fish is a food and gets

(viii)
spoilt in no time.

(ix) In groundnut chikki, the sugar used

is

(x) is the condition in which

watery stools are frequently passed.

2. State the functions, important sources and

effects of deficiency of the following nutrients : 10+10

(a) Vitamin A

(b) Iron

CFN-1 2
 3. (a) Explain briefly how food helps in 6+6
(1) Protecting our body from infections,
diseases and external injuries
(ii) Body growth and development
(b) Describe the psychological and social
functions of food. 8
4. (a) List the foods which commonly form a part
of the diet in your region as per the basic
food groups. 4
(b) Compare boiling, simmering and blanching
as methods of cooking and their effect on
nutritional quality. 6
(c) Enumerate the steps that you would take to
prevent the spread of disease through food. 10
5. (a) List the criteria you need to keep in mind
while selecting the following : 3 +3 +3+ 3
(i) Bread
(ii) Rice
(iii) Spices and condiments
(iv) Eggs

(b) State the nutritive value of different types of

sugars available in the market and describe
how they can be used in our diet. 8

CFN-1 3 P.T.O.
 Comment briefly on the following : 5+5+5+5
6.
(a) Fermentation and sprouting improves the
nutritional quality of pulses

(b) Functions of calcium

(c) Digestion of food

(d) Minimising nutrient losses while cooking

vegetables

7. (a) Classify beverages and give examples of

5
each group.
Give composition of tea and coffee. 5
(b)

(c) Describe the advantages and disadvantages

of using convenience foods, giving suitable
examples. 10

Write short notes on any four of the

8.
following : 5+5+5+5

(a) Nutritional benefits of fruits in our diet

(b) Changes in fats and oils on heating

(c) Relationship between nutrition and

nutritional status

(d) Food preservation methods

(e) Benefits of combinations of foods

CFN-1 4
 I Tft.w.74 -
. 1

*-44 *Tut wrrtrran . (41.w.7R.)

mrfrzwr
‘'4, 2016

ift.w.74.4 : atra autm iftwg

MR': 3 E/4 NAV-A' a*: 100

Tie : siR WeRiti 3114 1. W 35(1 rev 31?•1 ‘ 3iff 421*7 /

1. (ii) 10

oso 0147 : 10
Trw 3T- T alai I
(ii) Wt.4 (rdrq.) 11-4r -4 I
CFN-1 5 P.T.O.
 a)4.1 A idtf174 t I

(iv) ide.A.i .rtct.( u6e4I3A

ct-A A cryk - t

(v) 15 111. -4141 i. 4,41 uct.i

4) I l I

(vi) rae.61-1 Si * ara*Frr A Hqc

.nkoi t

(vii) 44,14 ?A Null

wrc-tgraf -4- eke. .wt crK
mach Pbeil t

(viii) 1:r0-41. Cam -T<R1 t aTIT

, 3.11 -ER-T4t I d I'

(ix) Ttrr:01- ratil A, -41

3PATT t I

(x) .4F t %ER AR-WR WdR

17r t I

2. PHR'Asici thxriTci . chi ,

rFt*311Tr4 : 10+10

(u. )
CFN-1 6
 3. (") 40:1 14 'M *I* -1* wra-T4rif oRgi 4
f ti maw q : 6+6
(i) 1.111 41& *1. (154)1-1u1 . ,
d . TATT

(ii) 41 i.*r 611:g ait( fdcniti

11-1--41* ii-i14114 3k 111 4-11 ch 611141 aUf.j
Atf I 8

tgisi-TgA Tr4ft Atf*t Trip- wra

cpi * ardliR 371* OA. i aTITK 1 feRgr
4
T*14 fAtil vEr 4 36110.11, (ggi51c111
wiRrt
.
grill *If* alIK ttletultriict,
TWIT tr( 414) 3114T41* A1-ichi(1 *NR I 6
Ift-44 trft-'04 1“)ch4 RiLt 3Trq q)'
3'111 ch.P 3.1 6411 tri*I 10

5. (i) -14-11Zirtsict W4:14 eta 1:11:14 377* -N-4

ITIRte i TR 4 tN11 ri=eR Te-4-4
*ri* : 3+3+3+3
(i) seictila
(ii) zllgrl
4itii
(iv) Sit
(w) Grhmt 4 TreetT fdlA 3TWR
(414A1311) * iftErw RH1 3 t -0-1*
am 4 dicm f*-zri 'AT tichat
#I 8
CFN-1 7 P.T.O.
6. '14-i (.1 sici qt -40 > Qup *ri* : 5+5+5+5

(.14)klcbtui 3 A qtrt . 4't

gur-49T
-

NO rkiql-1

(Tr) zb-T Trmq

(IT) TrfW Tr+-r4 viTzT wT-A-.474 *Erw-mq .
t-41

7. () 44 ti4t
dcivn ti4R I 5

NO waT 3 catfil siiiv I 5

(T) 39T cr)t idtimich vrti-tgrall

. *7.4 will 4 -OW .wt 4niq*ORI 10

8. "1*4f W7T 1:1( 1:011:ff umi

few : 5+5+5+5

aTrw t6"*.

NO TO . -04 Trik-o-4-4
TR a4r4 ;01014
(71) Thur 3 mlquiloict) RR
(ti) TORTuT fetTO
(z) w -Ram 3R4rr qa-4

5,000
CFN-1 8
 No. of Printed Pages : 8 1CFN 1
-

CERTIFICATE PROGRAMME IN FOOD AND

NUTRITION (CFN)
Term-End Examination
June, 2017
0201:3
CFN-1 : YOU AND YOUR FOOD
Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Match the items in Column A with the

items in Column B : 10
Column A Column B
Beta-carotene (a) Iodized salt
Vitamin D (b) Scurvy
Thiamine (c) Clotting of blood
Niacin (d) Precursor of retinol
Riboflavin
deficiency (e) Protein deficiency
(vi) Vitamin C (f) Sunshine
(vii) Goitre (g) Excess
carbohydrate intake
(viii) Kwashiorkor Angular stomatitis
(ix) Diabetes Pellagra
(x) Vitamin K Beri-Berl
CFN-1 1 P.T.O.
 (b) Define food, nutrient and nutritional status. 6

(c) List any two moist heat methods and any

two dry heat methods of cooking. 4

2. (a) Describe the social, psychological and

physiological functions of food, giving
appropriate examples. 12
(b) A child is suffering from anaemia. What is
the cause and effect of the disease ? What
foods would you recommend for the child
suffering from anaemia ? Prepare a list of
five items. 2 +3 +3

(a) List any five foodS rich in more than one

nutrient. In tabular form list the foods and
any three nutrients provided by each of the
foods. 7

(b) Briefly comment on the nutritional adequacy

of vegetarian and non-vegetarian meal
patterns. 8

(c) What are the advantages of sprouting and

fermentation ?

4. Explain briefly :
(a) Prevention of spread of disease through food
and unhygienic food handling 7

(b) Causes of food spoilage 6

(c) Chemical preservation of food 7

CFN-1 2
5. Discuss the measures you would adopt in case of
the following : 5+5+5+5

(a) To preserve perishable foods

(b) To improve nutrient retention in moist heat
method
(c) To prevent spoilage of fats and oils during
storage
(d) Selection of milk and milk products

6. (a) Comment on the preparation and uses of

pulses in•our diet.
(b) Describe the methods/ways you would adopt
for minimizing the nutrient losses while
cooking vegetables. 5
(c) Present the classification and the nutritive
value of fruits. 7

7. (a) Differentiate between stimulating,

refreshing and nourishing beverages giving
appropriate examples.
(b) What are convenience foods ? What points
would you keep in mind while purchasing
convenience foods ? 2+8

(c) List the constituents of tea and coffee. 2

CFN-1 3 P.T.O.
8. Write short notes on any four of the
following : 5+5+5+5

(a) Commonly used spices and condiments

(b) Uses of fruits in our diet

(c) Properties of sugar

(d) Recommendation regarding selection of fats

and oils in your diet

(e) Measures to adopt for improving the

nutritive value of cereals

CFN-1 4
 I 7ft.TN.74.4
Tr1-44 aT1T r> virwtra sbii (11.7K.74.)
pfd ~$TT
TA', 2017
: Nig 31 aTrtrwr *-4R
: 3 E7u2' 317 : 100
qie : RR W. 1 arftre * spci 177V MAY4 . au• eaci /
64. yipT. *- 3T9Ti f1H/d ff
•

1. () carpi '*I• Tra •wi cmosi vi4t ITO oti

10
avem W

(viii) (eta
(ix) zmi4K
(x) -14-erRrt
CFN-1 P.T.O.
 tiltict)-- 3 tilquilciich TUT
(1=1.)
Tfit41Riff 4tr-A7 I 6

(IT) TWA t tr f* TrisErg wrtr

31tf>r f Ift.4 3 Tttgld WO *f
-
kW Te.-4z*0-R I
-
4

() 4-H -Ich cr)

a,lgi Triirq-d dqWul t4 W-A•R I 12

"Rtiffair4 -gRf tFT chitui

VT14 WzIT' ? TAfifizif .g-Rr alTET
0414 tial.-7414 ? triq
(g161-trq941 -‘'t GpilwI 2+3+3

3. aTrw ATM alrl -1%- f

ti-tq -a-rtr-tgrAl -itr-4R I wrtr-tgrait
A TrAw t511v-74rai 1(14
Thw-dri) * 1:01-4z
*tr--
TriErgrft 317R e.-1
faupll *AR
*04 8

(Tr )
trt
*Fur A tg41(1 ,4Aul *wri wIT
•

? 5

4. *411. co-11t9ell AIR :

ift-4q A
fetrzff
TrAl
Trfarg *
1-Th4q 6141
trr
.74g4

tro.4
7

(13) lira-7-4-0* wrq * chRui 6

7
(70 tgiti-lt<f4 titheir-ich tikk-Tif

CFN-1 6
 5. (Hair iCI arT Trrei ctail
*TA : 5+5+5+5
ERR *4 ctic. vrra-tr-4-pil wr tritmut
'a- * mum 4 LlqA fetz 4 1:4w-dr:II Q-
TrATu
(Tr)iui* airadrii wr(r4 -0- 4

(1:1) ailKT 4 tgrAil (zFrr-41) wr wziq

6. () alWR 4 qici . wa-r4 a i 1 i1 (7PATT1)

foluft Ai*i 8
(w) ttf ai trwr4 Trgrer 14Erw-w . Rre
aucr feuziltatt4 aTcHrq4
dill! a* *1NR I 5
(Ti) TA- ai(icbtuiTrItrw TR . Apicta
tr.- R I

7. (W) -ad dqwui .4111 chk4 airl ,

cri:71, 11 Niqm a c) ti1R4)01 t4 cm) 44
tgrail*ta armK Tcriz WA
- wresgigi -4;trr
00 emu-44w ? grmu-4-4w
uft-4-4 Frrzr autr i*q
larr-4 4 t44 ? 2+8
(Ti) fZi attK mid) * Vt-4z*I-PA-R l 2
CFN-1 7 P.T.O.
8. PHRifigi A ft4- 1 WiT TiraTta fatx01041*
fAiR : 5+5+5+5

() alTITAK 513.ch 14
NO aTrgR A ,rwil i
(TO 4141* yr
(a) 310 aTr-KR am a r1r11T .zrq aria *tit
TRTrit
(z;) awrt * 41 wch TiF .4' 4-0K *II 1.C1
3-174TR 1114/341e1

CFN-1 8 000
No. of Printed Pages : 8 CFN-1
CERTIFICATE PROGRAMME IN FOOD AND
NUTRITION
Term-End Examination
June, 2013

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100

Note : Question No. 1 is compulsory. Answer FIVE questions
in all.

1. (a) Briefly explain in 2-3 sentences the 10

relationship between each of the following
sets of terms.
(i) Nutrition - Nutritional status
(ii) Temperature - spoilage
(iii) Beverages - Stimulant
(iv) Food group - Planning meals
(v) Fruits - Nutritional benefits
(b) Match the items in column A with the items 10
in column B :
Column A Column B
(i) PEM (A) Fresh fruits
and vegetables
(ii) Carbohydrate (B) Whole grain
function cereals

CFN-1 1 P.T.O.
 Protein (C) Goitre
Vitamin D (D) Osteomalacia
Form of (E) Deficiency of
vitamin A energy and
protein
Vitamin-E rich (F) Enhancers
source
Vitamin C (G) Protein
sparing
Iron absorption (H) Amino acids
Calcium (I) 7-dehydrocholestrol
deficiency
Iodine deficiency (J) Beta - Caroteen

2. (a) Enlist the macronutrients and

micronutrients required by our body. Give
the functions and food sources of any two
macro and micronutrients. 5+5+5
(b) Differentiate between water soluble and fat 5
soluble vitamins giving appropriate
examples.

3. (a) What would be the consequences of the 10

deficiency of the following nutrients ?
- Iron
- Vitamin A
- Iodine
Enlist the measures you would advocate for
preventing the deficiency of these nutrients.

CFN-1 2
 (b) Explain the use of the three food groups in 10
planning balanced diets.

4. (a) Comment on the nutritional adequacy of the 6

typical vegetarian Indian diets.
(b) What measures would you adopt to improve 10
the nutritional content of diet ?
(c) Enlist and illustrate the factors which 4
influence our food selection.

5. (a) What are convenience foods ? Explain their 7

use in our daily life.
(b) List any two perishable foods. Explain the 2+5
method you would use to preserve these
foods.
(c) Enlist the dry heat ; moist heat methods of
cooking and also the pre-cooking methods
used at household level. 2+2+2

6. Briefly explain the following : 5+5+5+5

(a) Commonly used spices and condiments in
our country.
(b) Nutritive value of nuts and oil seeds.
(c) Uses of sugar in our diet.
(d) Points to be considered while selecting flesh
foods.

CFN-1 3 P.T.O.
7. (a) Enlist the practical tips you would adopt 7
while cooking vegetables.
(b) Give the nutritional benefits of fruits which 7
would influence your selection of fruits.
(c) Briefly discuss the methods you would 6
adopt for storing non-perishable foods.

8. Write short notes on any four of the following :

(a) Selection of milk and milk products. 5+5+5+5
(b) Regulatory function of foods.
(c) Role of water in our body
(d) Good food hygiene practices.
(e) Nutritive value of cereals.

CFN-1 4
 11-1
-49. 30ltrui chitichq
id Fair
171, 2013
TItcrEF.7.-1 : 31Ft1 3t1T arruw 14)--A7
T :3 Erri" 3-7fEiwTrr : 10()
7)2- : 50,1 clts'e-1/ 1 3rr7Vgi t/ TO. girl 5/Tr/T -- apt ruici I

1. (a) -11-1R1 t_g ci 1A-T t WM. 401.'4 * 2-3 •1--d=z4 10

Ti#cr TcruE • -tr77
(i) quIlc-4-1011

cil4 4-11 1- 4Tf EI tVlsi

(iii) tI
(iv) 1-rf.r aJ I- 3Tra4 4->1 Th797
(v)
(b) chic-1H a-).1 : 10
73'
(i) (A) 3-fh
0:3V-11

(ii) (B) T117

(iii) 31tat9- (C) 4 10 4 is
(iv) FCI (D) 3.11Ttzl'ITETTFT

CFN-1 5 P.T.O.
2. (a) Tql -7R-1 -k Fri tcy&1 PO 149-T
:117
1 TL-q1--4-4
-cfrITIII -ff)t .rci
5+5+5
(b) 34ggc1 3c w,J1 s3-to 3-fr{ c4-11 -fq----zr 5
Fold111-1-1). t -419 atd-{ I

3. (a) r-i 4--1friftoci it7W crC1 t 1,11 -crfturg 10

-1;1?

- cil dc-cr
- H-r
- 31-rzn- 1-9.
-c4w 1,1 -w1:11- 4 -4-2Trq- FQ-N, 31-Fr
cNi
(b) 3T T c4) i clviINTEI qrff 10
srqrrr 4 qui-9-

CFN-1 6
 4. (a) fq-7I-4 14-r-cd-ltr3-1-r- t 41aulicliah jc 6
ITT fatcro-ft

(b) HI11 et;) *--d7 •q714 10

;Err ?
(c) -6-grk -5riTrfq- w{-4 ail 4
014 d4 Ticry

5. (a) Tif-d -gfr-tf tiqfq ITT t? tft-*- 7

-u9-k -5rtrwr

(b) L1q12.11t-114-1 - I 2+5

Wfff yol chl wo-r -T-T4 371
fqfq--971-1-7 -et4, qcrf-9-
(c) (ER 14) 41'4 3-fm -cr-{
irrtzr4 -tr-*-r4 ch1 fqfq * -cr-*--r4 -T-4
rar 1r i 2+2+2

6. r-p—iroruci : 5+5+5+5
(a) 70 14 aTTrAT 3-aqa 61
(b) Pit qR
(c) 71-1 3-171--t 41-11 chi 9q1rr
(d) 4-1Th WI-€T 4q12.11W1 TITITT g.7:11-9- TU4

CFN-1 7 P.T.O.
 4Ic lI h chl 7
7. (a) 3-Trcr 1-,11

5i1 34-Frk 7
(1114

-q74-9 cb-1 -tft

(c) rm, 6

3-Trcr 1-)1 3179-1-1-4 74741

8. Ac-f f%-t WIT 7{ 4R-Tct Fe.u-IFuNi fffti7 :

5+5+5+5
(a) TT 3ti-{ TT A 4q12ff chi -q-zri

(b) 11)79. cht Wt-7 f--71-Tat ct) co-i A 7401'11

01M1F0). A ,c4r.lici -wrzi

(c) TRft vrtT ch1 cd

(d) .1-1 -01-coc-11 A Tf-49 - 3T 3R

(e) 3 1 =hl -OF

CFN-1 8
No. of Printed Pages : 8 I CFN-1 1
CERTIFICATE PROGRAMME IN FOOD AND
NUTRITION (CFN)
Term-End Examination
June, 2018
CFN-1 : YOU AND YOUR FOOD
Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all. All questions carry equal marks.

1. (a) Define/explain the following in 2 - 3 lines

each : 10

(i) Nutrition
(ii) Hormone
Micronutrients
(iv) Stewing
(v) Pellagra
(b) Fill in the blanks :
(i) Eating 7 g of sugar and 10 g of protein
food will give us kcal energy.
(ii) Harmful micro-organisms which cause
diseases in the body are called
organisms.

CFN-1 1 P.T.O.
 (iii) Yellow fruits are rich in
(iv) is the process of adding
c
nutrients to food.
(v) Food is mixing of either
materials of inferior quality or of an
undesirable nature.
(c) List two common foods each rich in the
following nutrients : 5
4

(i) Vitamin C
(ii) Iron
(iii) Vitamin A
(iv) Proteins
(v) Carbohydrates

2. Enumerate the functions of the following

nutrients in our body : 20
(a) Calcium
(b) Fats
(c) Water
(d) Vitamin K

3. (a) Briefly describe the functions of food in our

body. 10
(b) List the factors determining food acceptance
and explain them briefly. 10
CFN-1 2
4. Explain the following briefly : 5+5+5+5

(a) Combination of foods in our diet increases

their nutritional value.

(b) Contaminated food causes diseases in

human beings.

(c) Effect of cooking on food.

(d) Effect of pre-cooking methods on quality of

food.

5. (a) State the importance of fats and oils in our

diet. List the changes in fats and oils
during frying and storage. 5+5

(b) Comment on the following : 5+5

(i) Uses of nuts and oil seeds
(ii) Nutritive value of milk

6. (a) What is the importance of vegetables in our

daily diet ? Describe how vegetables are
classified. Give suitable examples. 10

(b) List the main causes of food spoilage. 4

(c) Mention the precautions you would take to '

ensure food hygiene and prevent spread of
disease. 6
CFN-1 3 P.T.O.
 . (a) List the criteria you need to keep in mind
while selecting the following : 4+4+4
(i) Spices and condiments
(ii) Rice
(iii) Convenience foods

(b) Describe the manner of preparation of the

following beverages and their contribution to
the diet : 4+4
(i) Tea
(ii) Coffee

8. Write short notes on any four of the

following : 5+5+5+5
(a) Energy giving functions of food
(b) Water — an important nutrient
(c) Different types of sugar and jaggery
available in the market
(d) Commonly used milk products
(e) Sprouting and fermentation of pulses
(f) Nutritional benefits of eggs in our diet

CFN-1 4
 Tft.75.74.4

*74 aft( *rut -sprrotAra c shii (ft.TE.74.)

wfia
, 2018

: aTrq 3 antrwr 111-44

:3 Eft4 anim-dv loo

q)z. ygrq Ti 1 arP-ard 350 triw RFT 3-

dz ef4q.
F13# NWT 37 .W
— fisifrf ff

1. () PH oRgi STA'W 2-3 TiW

tribTriirwrEe 10

ThErur
•
Tcl

(iv) i*If114T

(v) 4FTUT

itffi *t t ATA : 5

(i) 7 g 414►ki 3i 10 g 31)tiR NA A

*A. 3rfR1 1,11

xv4tog 7111K AT
q,RUI #I

CFN-1 5 P.T.O.
 ow Ira -(F- 4 mlt Taw 4 alai t
(iv) wrtr-trqrai 4 w-oril firo-r4
*r7.* m tut
(v) ter-tr* 4 Artrq Trr 4- 9-r arairoff
31-*-R*r ti14441 firdrqr wr -tr t
(Tr) -11-101Zsm TIW*-0741 cil t-t
131TU-W4T211*1- 1:01 -44W : 5
(i) 14-er* C

(iii) id-ORT4 A
(iv)
(v)

2. HIZ kiLlk 4 PH tgcl ThEW-clrcl . *r c u1-1

Alf-4R : 20
(.)
1:rr
(TI)
(1-.0 -We-AR K

3. (•) kilt 4 11)--4q. * 4 gull

A'rr47i 10
(W) TEfit-R Atifitd cht4 clic) wrrA
*rf* * .341 44Er 4
*r1'47 10

CFN-1
4. likeltr edilisql *ti* : . 5+5+5+5

() • Trft aTrw 4 wre-troilair funksi 314:11TF 4

d•ichl 1:11Ef T(T4 civil t I

(11) tict, 13=-7-414 14-44 --K4 Tigszl .4Tr

t km; t
(Tr) ift-44 tr+14 3111T4 I

(v) i Tro-AT 7 IT1-4q T+14

1w-ft-wail *WI 314I1T4 I

(i ) iiiZ34n 111 gaiw

7fr *aro %,hk4 * A-m '4
4 t-4 lifkak441 tp.1166,50* I 5+5

(w) -P HICI Rg i 7 fauq uil *ti* : 5+5

(i) 4a1*fd-o-el*
(ii) w *cm Trrq

6. (*) Pct, 37-47 cif4wl r AqFT ?

TrP:
ozil Tfit-ff RA qrai -413fq
ttr7R I Al dqWul tl* 10

(Ti) s cbkul
Tr t-• mu-4 t-4 * ms
4R
wra 4 curA911 -14ff4ff cbk
- - rlrrtA. 4
tl ma fit, aucr q)- TrwrftEri will, .3.1411
*if W-AR I

CFN-1 7
7. ()

8. PHICIRgd 4 ft-4i wrf trK lire7r fauiNtii

5+5+5+5

(i ) -WT cnt chi

— irg- Tuf

(TT) el kfilk A urroTAT mcnit kicim q.

(‘E0 3lIil Azi-49- -04 clics -TT dr414

(t) gICII -wf 347 afr( Ochtui

() aTrqg A ai-41 w. tict) CTTTT

CFN-1 8 5,000
No. of Printed Pages : 8 CFN-1
CERTIFICATE PROGRAMME IN FOOD AND
NUTRITION
Term-End Examination
December, 2013

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100
Note : Answer five questions in all. Question No. 1 is
compulsory.

1. (a) Differentiate between the following sets of 10

terms :
(i) Food and Nutrition
(ii) Macronutrient and Micronutrient
(iii) Blanching and Roasting
(iv) Parched cereal and Fermented cereal.
(v) Stimulating Beverages and Refreshing
Beverages

(b) Fill in the blanks : 5

(i) Sugar and jaggery is and must
be stored in air-tight containers.
(ii) are called the poor man's meat,
because they are rich in protein.
(iii) Nuts and oilseeds are rich sources of
minerals like and

CFN-1 1 P.T.O.
 (iv) is used as a shortening agent
in laked foods like biscuit, cakes etc.
(c) Indicate the nutrients present in the
following : 1+1+1

(i) Dais
(ii) Green leafy vegetables
(iii) Egg
(d) Name any four root vegetables. 2

2. (a) Briefly explain the factors which influence 8

your acceptance of a particular food and
your rejection of another food giving
examples.
(b) Describe the physiological, psychological 12
and social functions of food.

3. Present the functions of the following nutrients

in our body. 5+5+5+5
(a) Carbohydrates
(b) Proteins
(c) Fats
(d) Water

4. (a) Enumerate the diseases that can be caused 5

by consuming contaminated food.

CFN-1 2
 (b) What can you do to prevent the spread of 10
these diseases through food, water, cooking
and serving utensils.
(c) List the precautions you would follow to 5
observe high standards of food hygiene.

5. Comment on the following briefly :

5+5+5+5
(a) Nutritional adequacy of Indian diets.

(b) Effect of cooking method on food.

(c) Combination of certain foods in our diet
increases their nutritional value.
(d) Effect of precooking methods on quality of
food.

6. (a) Explain the different ways in which we use 6

fats and oils in our daily diet.

(b) Enumerate the points you would keep in 3+3

mind :

(i) While using fats and oils for cooking

(ii) To prevent spoilage of fats and oils
during storage.
(c) Comment on the nutritive value of milk. 3+5
What points would you keep in mind while
buying milk and milk products ?

CFN-1 3 P.T.O.
7. (a) Give the classification and nutritional 5+5
benefits of fruits. In our diet.
(b) What are convenience foods ? Highlight the 5+5
advantages/ disadvantages of using
convenience foods.

8. Write short notes on any four of the following :

+ 5+5+5
(a) Effects of deficiency of vitamin D in childre
and adults
(b) Disease caused by deficiency of iron and
how it can be prevented
(c) Basic food groups
(d) Causes of food spoilage
(e) Food preservation methods

CFN-1 4
 3-0 LI blul

TENTT

qw-cii, 2013

: 3TM 3 3111TWT *79'

T1777 :3 ETTT 37/0---/gr 37'w : 100

92" V
rit* dri< OruN / 5/77 ‘LH9ei/ 1 37-F4-474

1. (a) -14-1 rri Ocl TiV 317 .q.d.77 I 10

(i) 721-1 *FT
1:1-1=FT cic-cf
(iii) crifF-ci,f 72,1T 9-1-9.91
(iv) 9-0 4 1 31-57 ' 2..TT (5 4-1 cpcf 3-1-9TA
(v) q.ff
3 \rill T. P-.TT d1:31'1
yq10
(b) f-cqff T-24-F 9-th7 : 5
(i) AT t 71i—
d7
ciq Tu9T rit fq-9-4
f
7k7rtTrki
31-Fr cHi 4-11-1
4-11-11 \TIM! t T914 131)-a of-CI
4-11AI -1thi- 31-rw t
(iii) ath
3TQ q)-a" I

CFN-1 5 P.T.O.
 (iv) cbr T fq7:t7, 31-rfq
Tq- i-rcr9 tI

(c ) -1;1 4-foR_Icf -77 •711 tErT 1,1 fqfp-d

TI 1+1+1
(i)
(ii)
(iii)
(d) 2

2. (a) 31-Fit f- Tft f#17 -UM 4cI2iatl Tz1-1-*--rT -211 8

wr-,a chl obl 7`11-fr
t-T4 -4T tFT- 71-f0 oqi&sql

(b) 4-11 711 -114-11 —17:4 12

-)1 faa-Tur

3. r-p---16 16 *it t 7 TtP:11 ch-1 1 5+5+5+5

(a) (b)
(c) qTTT (d)

4. (a) rf-d qr-Ofa1hlfi4il chi fd-47T 5

I
(b) 11)-
49.--cirt TfiFT T:1444 "4-4-9) 10
's# 4-1 I • c) ch'f tW2T1-14 3-Ticr
?
(c) T§ITTf 4c1-(=,9c11 t 411-1 ,311 5
Trrawf-d-z4 ch) jfA- 7

CFN-1 6
5. FoR5ci T{ kffk tart --1-f--A7 5+5+5+5

(a) 1.17-6Th3H It aril 4y1.4-m1 I

(b) *79 -97 "UNT titT4 fdfi--14). tT .51941-4 I

(c) 3rur 9-tr--

49 -9-1-Ercir

(d) ff-tr Liqi2ff cb Azrt

ml quicm ITT 711-ra

6. (a) 3Tcr4 3-1ffR 11 It( t -747 f4f5r 6

at1 m1 oqRsii -w1r-F--
A7

(b) -f-q-3=hl -Tq----44 3-Trcr wr-i if 3+3

.{44 I
(i) 3-971)-7 -UFr 41114 -4
tt4 I

(ii) {_vir4

(c) 1:1'1713T Tr:T 1

7f iTT 3t1-{ 3+5
-qt -cr--r211 ml TrTrzr 34-rcr
-T41 ?

7. (a) -ch- 014 tuf Ti'fft 3-117{ -ch- t -crit 5+5

:17
1 c4 qffiq7 I

(b) Tjfqq179--- . 1TE1 4q12,1 ce-it ? 4dqT-

A-9t 5+5
-{TE1Liqe ail I -wT-4 1
mchm

CFN-1 7 P.T.O.
8. I:I 4-1 rcl cl -4 f"+"""t'971:17
5+5+5+5
(a) c+-)1 -ff yi51-1-1q I
(b) rill .1;1 X14 cit 724-r 74

(c) -tffr-fr a4
(d) lfTEr 11- 121-1 --17-4t .4ft 4
(e) -urEr 4q1241 -crfm-rui ci

CFN-1 8
No. of
Printed
Pages : 8
C.3 31E1
I CFN-1 I
CERTIFICATE PROGRAMME IN FOOD AND
NUTRITION (CFN)

Term-End Examination

December, 2015

CFN-1 : YOU AND YOUR FOOD

Time : 3 hours Maximum Marks : 100

Note : Question no. 1 is compulsory. Answer five

questions in all.

1. (a) Differentiate between the following set of

terms : 5x2=10

(i) Superstition and Tradition in food

selection
(ii) Enzyme and Hormone
(iii) Pounding and Grinding
(iv) Vegetable sources of fats and Animal
sources of fats
(v) Carbonated and Non-carbonated
beverages

CFN-1 1 P.T.O.
 (b) Calculate the energy value of the following
foodstuffs in kilocalories : 5x1=5
(1) Two teaspoons of sugar having 5 g in
each teaspoon
(ii) 40 g of carbohydrates
(iii) 12 g of protein food
(iv) One tablespoon containing 14 g of
Tanaspati'
(v) One cup of tea containing 15 g
carbohydrates, 4 g protein and 2 g fat

(c) List the name of the deficiency disease

caused by the following in children : 5)(7=5
(i) Vitamin D
(ii) Protein
(iii) Thiamine
(iv) Vitamin A
(v) Vitainin C

2. (a) Describe the socio-cultural aspects of food

and list the factors that determine food
acceptance in any community. 4+8=12

(b) What do you understand by the terms food,

nutrition and nutrients ? List four major
nutrients found in food. 6+2=8

CFN-1 2
3. State the functions and important food sources
of the following : 5+5+5+5=20

(a) Calcium

(b) Iron

(c) Iodine
(d) Vitamin A

4. Explain briefly the following : 5+5+5+5=20

(a) Benefits of eating seasonal and locally

available foods

(b) Nutritional adequacy of vegetarian diets

(c) Advantages of sprouting and fermentation of

pulses

(d) Digestion of food

5. What points would you keep in mind while

selecting the following ? 5+5+5+5=20

(a) Cereals
(b) Fats and Oils
(c) Spices and Condiments
(d) Flesh foods
CFN-1 3 P.T.O.
6. Comment on the following : 5+5+5+5=20

(a) Nutritive value of milk

(b) Nutritional adequacy of Indian diets

(c) Effect of moist cooking methods on food

(d) Methods of food preservation

7. (a) What are convenience foods ? Describe the

advantages and disadvantages of using
these foods. 14

(b) Explain briefly the different types of

convenience foods available in the market.
Give suitable examples of each. 6

8. Write short notes on any four of the

following : 5+5+5+5=20

(a) Basic food groups

(b) Causes of food spoilage

(c) Nutritional benefits of fruits in our diet

(d) Vitamins of B Complex Group

(e) Effect of pre-cooking methods on quality of

food

CFN-1 4
 I 741 .7(g .7- -1
4.

*44 a& *fur 3mTur-va chi (fft.w.74.)

Tr-liatrftwr
ti‘eli, 2015

741.7:K.74.4 : antr afr{ wpm *44

twig : 3 34*W 31W: 100

3773' W-(5qT1 3rF —opf* spei q 3R•f . drH er4cf /

1. () ii-lfZiRgi 4104 Trre 4 ai -dT : 5x2=10

() 11ra Twat wzrq aittowm atiT

TRTERT

(ii) 6.111

(iii) tcPII att tituT

(iv) w cpw.A.71.-04 tii atiT

771

(v) 1:11-413T T tr-pi ailT1 ii ti clic) *i

CFN-1 5 P.T.O.
 NO PIHRiRgd tgiv tgr41 4►∎1 TR. Al- Trim
ch0 0 A 0:* : 5x1.5

(i) Trta-mod gig al t "Fzi 1=rR 4141

(ii) 40 TIT W-417

(iii) 12 TIT 31-VrTIT IT<T4

(iv) 14311T1 1TPT cnoi 1=1:(q• 'dr

(v) -WA 15 Tgf ,

4 TaT1T M)a-i 3 2 Trf WIT t

(TI) wAl A Pi-irortgo At chi-11 -4 tri

MR cid I L : 5x1=5

(1) cid I1-11

(ii) WM.
2Tr4rfk

(iv) ad!
(v)

2. A-4-4 * tiIHIAch-Trip-r-d*Tr3A quiq

*=rr-A-R *WI 111Trggr-zr A 11-1-AR.-Q-
Iquft ahta ata wt--4 10-44
RI 4+8=12

11)7 , *PI 3 414 4)417,41 aTizr ITT TrIT-0

?14-4 A trrR ,414 7111:4
-ker-4-4*'rr-A-RI 6+2=8

CFN-1 6
3. f4HrRsid * wrgr
w-r47 : 5+5+5+5=20
() 41C-4114-1
C11

(Tr) aTrz4grq
(q-) rae.141 7

4. *OLT 4 TErEz*'rf4R : 5+5+5+5=20

() ti a TAT-4rzr -1:r TT-ow ura Tr-4-r21 lirr4

klictota aTr-gra
- tilquiloictoieli ,-ciii

(Tr) giol* 3ur a Ag 1-1ActKul

(Ix) T T trmq

5. -14-1 rMfrci WI Wig cbt; Tri:Fr aTitr 'gm' -4-

tzrrq 4 kt.441 ? 5+5+5+5=20

() 3T-417

(W) 4-Err

(IT) TFrra

(Er) tr4T4

CFN-1 7 P.T.O.
6. II HiCilisid 1:1K kwonfffrUR : 5+5+5+5=20

T *WI:FR

Ni") 1-TR414 al-rma 141quiltlich trzrVcam

(Tr) 111--4q art rTrruriT 4 wr-tr Trqpi TrwrA 4=r
14W * VTR
(Er) trftwur it

7. NIV 1:Kr4 WIT ? NMI tr<TA1

cht -*r au -1
'Alf-A-R 14

(w) eliAlk A -1:ro,TAT few ' 114- /Tr-4-4-

dcwui Ift ti7R 6

8. Pii-11 ifigo ft4t W7T 'ER lifter ut

fAIR : 5+5+5+5=20

(*) TrPf 7ZiM

(ii) TIM T41211* VTR chRui

(Tr) 3TITT A quilt-H.4) IT

(Er)1*r-13A-4Tr 431 *
(;)wr-tr 411-4q xr*I4 T-4
ei141 retrz4*-5111T4

CFN-1 8 10,000