Tribhuvan University
Bachelor of Hotel Management
Semester 3 · TU Board 2025
Course Title: Food Science And Nutrition (BHM323)
Full Marks: 60Pass Marks: 30Time: 3 Hrs
Candidates are required to give their answers in their own words as for as practicable.
Group A
Brief Answer Questions(10 × 1 = 10)
- 1.1
Mention the importance of record keeping in HACCP.
- 2.1
Define amino acid and give two examples.
- 3.1
List down the names of major minerals.
- 4.1
Write four functions of vitamin D.
- 5.1
What do you understand by complete protein?
Answer comingAlso asked in 2022
- 6.1
Define anaerobes. Give examples.
- 7.1
List down the signs and symptoms of VAD.
- 8.1
Differentiate between bacteria an protozoa.
- 9.1
How do you manage non-biodegradable waste?
- 10.1
What do you mean by 'food cycle'?
Group B
Short Answer Questions: (Attempt any SIX Questions)(6 × 5 = 30)
- 11.5
Define food group. Why it is important to understand the different food groups in our daily life?
Answer comingAlso asked in 2022
- 12.5
What are Polysaccharides? How are they classified? Provide examples of each types.
- 13.5
Give a brief account on the three Bucket method of Dish washing.
- 14.5
Explain how pH, oxidation reduction potential and water activity of food affects the growth of microorganisms.
- 15.5
Explain in brief the functions of each fat-soluble vitamin.
- 16.5
What is cholesterol? Explain sources of cholesterol and its role in the human body.
- 17.5
Define food spoilage. What are the various causative agent of food spoilage?
Group C
Comprehensive Answer Questions: (Attempt any TWO Questions)(2 × 10 = 20)
- 18.10
Discuss the various principles of food preservation. Explain the methods of foods presentation through irradiation and by increasing acidity.
- 19.10
Define malnutrition. How does Protein Energy Malnutrition differ from Iron Deficiency anemia?
- 20.10
What are various types of food safety hazards? Describe the seven principles of HACCP.
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