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FCA621S - FOOD COMPOSITION AND ANALYSIS - 1ST OPP - NOV 2022 |
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n Am I BIA u n IVERs ITY
OFSCIEnCEAno TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENTOF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE NAME: FOOD COMPOSITION
AND ANALYSIS
LEVEL: 6
COURSE CODE: FCA621S
SESSION: NOVEMBER 2022
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
EXAMINER:
FIRSTOPPORTUNITY QUESTION PAPER
MS. EFAISHE KAVELA
MODERATOR: MR. GEORGE W MUKISA
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
4. Do not copy
PERMISSIBLEMATERIALS
NONE
THIS QUESTION PAPER CONSISTS OF 5 PAGES (Including this front page)
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SECTIOf\\lA
QUESTION 1
[10 MARKS]
Read the following questions carefully and circle the correct answer (Each question carries 1
mark.)
1.1 Researchers in the university laboratory analyze the food to ensure:
A. Food industries to provide safe food
B. Fairness in food prices
C. Food quality maintenance
D. Development or improvement of existing products
1.2 There are several voluntary and mandatory food standards which have been specified
by the government, concerning:
A. Food prices and labelling
B. Prices and fair market competition
C. Food labeling and composition
D. None of the above
1.3 Sampling can be defined as:
A. A process of collecting a laboratory sample
B. A way in which a sample is prepared
C. A process of taking a sample from the population
D. A portion for analysis
1.4 The ability to reproduce similar results by scientists using the same experimental
approach but in different laboratories using different equipment is called:
A. Acceptability
B. Precision
C. Reproducibility
D. Accuracy
1.5 During handling of samples to be analyzed for moisture content, make sure that:
A. The sample is left in open area with enough air circulation
B. The headspace in the sample containers is big enough
C. Let some moisture evaporate from the sample
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D. Minimize any heating of a sample by friction during grinding
1.6 This analytical technique is used for Ash content determination:
A. Solvent extraction method
B. Oven drying method
C. Low temperature plasma dry ashing
D. Refractometry and conductivity
1.7 The basic principle of protein determination includes:
A. Determination scattering properties
B. Determination of other food components
C. Determination of food texture
D. All the above
1.8 The sample preparation required in lipid analysis is determined by:
A. The type of food being analyzed
B. The volatility and susceptibility to oxidation
C. The method of extraction
D. All the above
1.9 The Bioassay can be used for vitamins analysis, but only for determination of:
A. Niacin
B. Vitamin Band C
C. Vitamin B12 and D
D. All the above
1.10 Oligosaccharides include:
A. Maltose
B. Starch
C. Cellulose
D. Galactose
QUESTION 2
Distinguish between the following terms
2.1 Standards of identity and standards of quality.
2.2 Attributes and variables properties.
2.3 Homogeneous and Heterogeneous population.
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[20 MARKS]
(4)
(4)
(4)
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2.4 Systematic sampling and judgmental sampling.
(4)
2.5 A continuous and compartmentalized population.
(4)
SECTION B
QUESTION 3
[10 MARKS]
3.1 Students from NIMT have visited your department and they have no idea of what
Food Composition and Analysis is. Explain to them what Food Composition and
Analysis is
(3)
3.2 Explain why the following bodies analyze food
3.2.1 Food Manufacturers
(1)
3.2.2 Ingredients Supplier
(1)
3.2.3 Analytical Laboratory Services
(1)
3.2.4 Government Laboratory
(1)
3.3 Nutritional labelling is mandatory for almost all food types. What information
would you expect to find on the food label
(3)
QUESTION 4
[12 MARKS]
4.1 Selecting a limited number of samples is very important. Give four (4) benefits
for selecting a limited number of samples rather than a whole population
(4)
4.2 Assume you have collected samples and you would like to analyze them.
Discuss four (4) steps you would follow to prepare your laboratory samples
(8)
SECTION C
QUESTION 5
[30 MARKS]
5.1 You have analyzed moisture content from some food samples in your
laboratory recently. Outline the procedures you have followed during this analysis (6)
5.2 Mention two (2) drying ovens commonly used in moisture content analysis
(2)
5.3 When using the Vacuum ovens there are important points one should keep in
mind. Mention these points.
(5)
5.4 Discuss the principle of infrared lamp drying.
(6)
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5.5 Discuss points to pay attention to when preparing samples for ash content analysis (5)
5.6 Mention two (2) main instruments needed to carry out the ash content analysis
using the dry ashing method
(2)
5.7 Give four (4) disadvantages of dry Ashing method
(4)
QUESTION 6
[18 MARKS]
6.1 Clearly give the principle of Kjeldahl Method
(5)
6.2 Drying sample is the first step in sample preparation for lipid analysis using
solvent extraction method. Discuss it
(5)
6.3 Give any four (4) methods used for specific analysis of Mono- and
Oligosaccharides
(4)
6.4 Give the general extraction procedures for the following
(4)
6.4.1 Ascorbic acid
6.4.2 Vitamin Bl and B2
6.4.3 Niacin
6.4.4 Vitamins A, E, or D
THE END
GOOD LUCK
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