Sri Ramachandra University Previous Question Papers

I am doing preparation of Sri Ramachandra University entrance exam for MBBS so I want to know its exam pattern for this I need the previous year question paper of it can you please provide me this so that I can do my study well and clear this exam?

Can you provide me the syllabus of the UG Program - ASL014 Culinary skills for Optimal Nutrition under Department of Clinical Nutrition of Sri Ramachandra Medical College and Research Institute Chennai on which the question paper is based?

[pawan]

The syllabus of the UG Program - ASL014 Culinary skills for Optimal Nutrition under Department of Clinical Nutrition of Sri Ramachandra Medical College and Research Institute Chennai on which the question paper is based is as follows:

For UG Programmes

ASL014 Culinary skills for Optimal Nutrition


UNIT I - Introduction Foods and Nutrients
Foods- definition, basic four and five food groups -cereals and millets, pulses, fruits and vegetables, fats and oils, sugar and jaggery,
Foods and Nutrients, Functions of Foods- energy yielding, body building and protective foods, balanced diets, vegetarian vs non vegetarian foods, Functional foods and Dietary supplements. Food adulteration, common adulterants used and methods of identification, nutrition labelling, food standards.

UNIT II- Methods of Cooking, Preservation and Sensory Evaluation
Principles and techniques of sensory evaluation, interpretation tools
Cooking methods moist heat, dry heat, advantages and disadvantages, changes during cooking, nutrient preservation while cooking
Preservation techniques, advantages and disadvantages

UNIT III- Nutritional Requirements and Meal Planning
Basic nutritional requirements through different stages of life cycle, basic principles of meal planning, revisiting concept of balanced diets

Practical (30 hrs)
1. Introduction to cutlery and crockery
2. Introduction to weights and measures
3. Art of table setting
4. Market survey on food labeling
5. Preparation of few commonly consumed cereal preparations
6. Preparation of few commonly consumed pulse dishes
7. Vegetable cooking without nutrient loss
8. Preparation and display of fruit salads
9. A days menu for an adult sedentary worker
10. A days menu for an 8 months old infant
11. Nutritious snacks for a preschooler
12. Nutritious lunch for a school going boy and girl
13. A days menu for an 16 year old boy and girl
14. Consistency modified menu for a 80 year old
15. Simple tests to identify food adulteration
16. Sensory evaluation of the prepared items

Learning Outcome
Appreciate the concept of balanced diet
Plan suitable menu for different age groups in a family
Prepare commonly consumed home- made foods with preserved nutrients
Appreciate the taste of good nutrition

Text Books
1. Peckham, G.G., Foundation of Food Preparation, The MacMillan Company, London, 1994
2. Sumati, M.R. Food Science, New Age International (p) Ltd Publishing House, New Delhi, 1997

Reference Text
1. Gupta LC, Gupta K, Gupta A. Foods and Nutrition Facts and Figures, 6th Ed., Jaypee, 2006.
2. Parker R O. Introduction to Food Science, Thomson Delmar Learning, 200