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FCA621S - FOOD COMPOSITION AND ANALYSIS - 1ST OPP - NOVEMBER 2024 |
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p
nAml BIA UnlVERSITY
OF SCIEnCEAnDTECHnOLOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
Schoolof HealthSciences
DepartmentofPreventative
HealthSciences
13Jackson Kaujeua Street
Private Bag 13388
Windhoek
NAMIBIA
T: +264 61207 2970
F: +264 61207 9970
E: dphs@nust.na
W: www.nust.na
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
,,
QUALIFICATIONCODE: 0SBOHN
COURSE:FOOD COMPOSITION AND ANALYSIS
DATE: NOVEMBER 2024
DURATION: 3 HOURS
LEVEL:6
COURSECODE: FCA621S
SESSION: 1
MARKS: 100
EXAMINER:
MODERATOR:
FIRST OPPORTUNITY EXAMINATION: QUESTION PAPER
MS FIINA K. NAMUKWAMBI
MR GEORGE WALIOMUZIBU MUKISA
INSTRUCTIONS:
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do no~ use the left side margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. None
ATTACHMENTS
1. None
This question paper consists of 5 pages including this front page
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[ 15 MARKS]
QUESTION 1: MULTIPLE CHOICE QUESTiONS
[15 MARKS]
Evaluate the statements in each numbered sectioncind select the most appropriate answer or
phrase from the given possibilities. Fill in the appropriate letter next to the number of the
correct statement/phrase on your ANSWERSHEET.
1.1 Sampling is done from a ____
of food material
{1)
A. small quantity
B. manageable quantity
C. large quantity
D. None of the above
1.2 The analytical technique selection is based on:
(1)
A. the number of people available.to _carryout the analysis.
B. the location
'
C. the property to be measure·d.
D. information about other analytical techniques
1.3 The ability to reproduce an answer between determinations performed by the same scientist (or
group of scientists) using the same equipment and experimental approach (how close
measurements of the same item are to each other.
(1)
A. Precision
B. Flexibility
C. Accuracy
D. Reproducibility
1.4 Water acts as a solvent, filling maJerial, as well as a means for maintaining the structure and
functions of macromolecules and cells
(1)
A. True
B. False
1.5 This water retains its physical properties and thus acts as the dispersing agent for colloids and the
solvent for salts.
A. Water of hydration
B. Free water
C. Adsorbed water
1.6 Proper handling of samples intended for moisture content analysis includes:
(1)
A. Leaving the sample at room temperature
B. Leaving enough headspace in the container
C. Minimizing any heating of a sample by friction during grinding
D. Pre-drying the sample
1.7 Carbohydrates are complex polymers of amino acids:
(1)
A. True
B. False
Food Composition and Analysis (FCA621S)
l51 Opportunity- November 2024
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1.8 Biuret method detects substances containing at least two peptide bonds, i.e. large peptides and
all proteins.
(1)
A. True
B. False
1.9 In many foods the lipid component-·pl,ays a- major role in determining the overall physical
characteristics, such as flavour, texture, mouthfeel and appearance.
(1)
A. True
B. False
1.10 Measurement of adsorption of radiation in lipids includes.
(1)
A. Infrared
B. UV-visible
C. . All of the above
D. None of the above
1.11 This is an Oligosaccharide
(1)
A. Galactose
B. Maltose
C. Cellulose
D. Glucose
1.12 __ is used to determining the type and concentration of specific minerals in foods. (1)
A. Mass absorption
B. Atomic absorption
C.. Plasma ashing
D. None of the above
1.13 Most vitamins can be synthesized in the body and are obtained from food and supplements.
(1)
A. True
B. False
1.14 Functional foods are food that contains components that offer health benefits beyond their
basic nutritional value.
A. True
B. False
1.15 AACCstands for:
(1)
A. American Analytical Control Center
B. American Analytical Control Chemist
C. American Association of Cereal Chemists
D. Africa Association of Control chemists
Food Composition and Analysis (FCA6215)
1st Opportunity- November 2024
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Please answer ALL of the questions in this section.
QUESTION 2:
[18 MARKS]
. 2.1 Define the following terms and concepts:
2.1.1 Food composition and analysis.
(2)
2.1.2 Moisture content.
(2)
- . :•.,..
2.2 Outline the benefits of selecting a limited number of samples.
(4)
2.3 Justify with reasons any five (5) importaht criteria in selecting a technique for food analysis. (10)
QUESTION 3:
3.1 Explain the reasons for food analysis.
[16 MARKS]
(7)
3.2 Government agencies have specified several voluntary and mandatory standards concerning the
composition, quality, inspection, and labelling of specific food products. Briefly describe five
mandatory standards.
(6)
3.3 With relative examples, name thr:ee (3) types of properties to be analysed in the following
subheadings.
(3)
3.3.1
Chemical composition
3.3.2
Physical properties
3.3.3
Sensory properties
QUESTION 4:
[26 MARKS]
4.1 You work as a Nutritionist in a Food processing company, and you are tasked to
analysed moisture content from some food samples. Summarise the principle you have to
followed for dying method analysjs.
(4)
4.2 The Kjeldahl method is a common method used in protein analysis. Clearly discuss the
five (5) steps carried out in sequence when using Kjeldahl method.
{10)
4.3 Discuss the principle of total carbohydrates: phenol-sulfuric acid method.
(5)
4.4 Explain general procedures for dry ashing used to analysis minerals in food.
(7)
Food Composition and Analysis (FCA621S)
pt Opportunity- November 2024
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QUESTION 5:
[25 MARKS]
5.1 What are the advantages of using Phe_nol-Sulfuric acid method when analysing
Carbohydrates.
(4)
5.2
Briefly explain the general c;:_lassificationof _Lipids.
(6)
5.3 Categorise three (3) classes of vitamins assays.
{3)
5.4 State four (4) methods used.specific analysis·of Mono- and Oligosaccharides
(4)
5.5
Mention any five (5) fu~_ctional components.
(5)
5.6 Discuss the role of phenolic acids in human health.
{3)
END OF QUESTION PAPER
Food Composition and Analysis {FCA621S) ·
1st Opportunity-
5
November 2024