Tilak Maharashtravidyapeeth, Pune Cb M.Sc

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TILAK MAHARASHTRAVIDYAPEETH, PUNE CB M.SC. IN NUTRITION & FOOD SCIENCE EXAMINATION : APRIL - 2019 FOURTH SEMESTER Sub. : Ayurvedic Diet Planning (M.Sc. CB-412) Date: 25/04/2019 Total marks: 60 Time: 2.00 pm to 4.30 pm Instructions: 1) All questions are compulsory. 2) Figures to the right indicate full marks. SECTION A Q. 1 Select the correct alternative. (05) 1) -------------type of food is good in obesity a) laghu b) apatrpan c) guru d) b and c 2) Ginger and saindhav a) increases appetite b) decreases appetite c) none of above d) both a and b 3) The rasa of madhu is --- a) madhur and kashay b) tikta c) lavan d) amla 4) The causative factor for the kushtha is a) atyashan b) virudhashan c) adhyashan d) samashan 5) In sthaulya or obesity,there is -------in appetite a) increase b) decrease c) no any change d)can not be judged Q. 2 Answer the following questions. (Any One) (15) 1) Write detail diet plan for prameha considering ayurvedic approach. 2) Discuss importance of types of Yavagu in agnimandya in different diseases. Q. 3 Write a Short note. (Any two) (10) 1) shadangpaniya 2)Diet in Pandu 3)Takra SECTION B Q. 1 Select the correct alternative. (05) 1) Use of kokum in food preparation is distinctive feature of a) Goa b) Madhya Pradesh c) Uttar Pradesh d) assam 2) …… is a multicourse meal in Kashmiri tradition a) Ghewar b) Wazwan c)Junglee maas d) Dal bati 3) …… is not related to Mexican food. a) Mole b)Agave c) Masa d) none of these 4) Nepalese cuisine is common in ….. a) Orissa b) Sikkim c) West Bengal d) Chhattisgarh Ayurvedic Diet Planning (M.Sc. CB-412) AHM/I 1/2 5) ……. Is not a type of noodle a)Udon b) Ramen c) Cellophane d) Tiramisu Q. 2 Answer the following questions. (Any One) (15) 1) Rice can be considered as the staple food of India. Comment on the statement. 2) Describe various beverages state wise in India. Comment as a dietician on the use of various beverages in India. Q. 3 Write a Short note. (Any two) (10) 1) Describe various types of noodles and soy sauces used in Chinese cuisine. 2) A cuisine of specific region fulfills the basic nutritional need of human. Comment as a dietician on the statement. 3) Describe Mediterranean cuisine in brief. Ayurvedic Diet Planning (M.Sc. CB-412) AHM/I 2/2 .

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