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NCA811S - NUTRACEUTICALS AND ALTERNATIVE NUTRITIONAL REMEDIES - 2ND OPP - JULY 2022 |
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n Am I B I A u n I VE Rs I TY
OF SCIEn CE Ano TECHn OLOGY
FACULTY OF HEALTH, APPLIED SCIENCESAND NATURAL RESOURCES
DEPARTMENT OF HEALTH SCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE CODE: NCA811S
LEVEL: 8
COURSE NAME: Nutraceuticals and Alternative
Nutritional Remedies
SESSION: JULY 2022
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
SUPPLEMENTARY /SECOND OPPORTUNITY EXAMINATION QUESTION PAPER
EXAMINER(S) MR. ERICK NATANGWE UUKULE
MODERATOR: MRS MARI-LOUISE JEFFERY
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLE MATERIALS
NONE
THIS EXAMINATION QUESTION PAPER CONSISTS OF 5 PAGES (Including this front page)
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SECTION A
QUESTION 1
(10 MARKS)
State whether the following statements are true or false and provide a reason for your choice.
Each correct answer and reason are worth 2 marks.
1.1 Nutraceuticals are similar to pharmaceuticals.
(2)
1.2 Nutritional requirements are usually generalised to a population
as a whole.
(2)
1.3 The impact of genetic variation on nutritional requirements is more subtle
than that of pharmaceutical agents.
(2)
1.4 A niacin (vitamin B3) deficiency may cause changes in the epigenetic
regulation of gene expression.
(2)
1.5 The control of blood pressure is only influenced by genetic variants.
(2)
QUESTION 2
2.1 Define the following terms:
(15 MARKS)
a) Food supplement.
(3)
b) Functional Food.
(3)
c) Ethnopharmacology.
(4)
2.2 Which analytical tool enables you to compare plant species used among
different culture? Select all the correct statement(s).
(1)
a) DIC
b) Fie
c) RI index
d) UV index
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2.3 In the context of food security, which are the four (4) elements related to
this concept?
(2)
a) Food accessibility
b) Food preparation
c) Food quality
d) Food utilization
e) Food availability
f) Food quantity
g) Stability or sustainability
2.4 What is the nutritional value of Cleome gynandra called Ombidi?
(2)
SECTION B
QUESTION 3
{25 MARKS}
3.1 Differentiate between Recommended Daily Allowance (RDA) and
Upper Limit (UL).
(4)
3.2 Briefly discuss how the following methods are used in identifying genetic
variations that affect dietary requirements:
a) The candidate gene approach.
(4)
b) Evolutionary genomics.
(3)
3.3 State whether the following statement is True/False and defend
your choice.
(4)
"Changes in the structure of the chromatin can also influence gene expression"
3.4 Outline any three (3) kinds of reactions that can lead to Histones
modification.
(3)
3.5 Where on the histones do the reactions you listed above take place?
(1)
3.6 Claude Bernard (1813-1878), is rightfully seen as one of the first
researchers to conduct what today we would call an ethno-pharmacological
study. Briefly explain who he was, the substance on which he conducted
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his research and what his scientific
observations were.
(6)
SECTION C
QUESTION 4
4.1 Outline any four (4) genetic determinants of diabesity.
4.2 What is the difference between Nutraceuticals and Pharmaceuticals?
(25 MARKS)
(4)
(2)
4.3 Describe any two (2) approaches by which a food product can be made
functional.
(4)
4.4 Give four (4) aspects that are specific to the nature of indigenous
knowledge.
(4)
4.5 In the context of plants antimicrobial activity testing, select all the correct
statement about the zone of inhibition.
(3)
a) It corresponds to the area where you can observe the bacterial growth.
b) It corresponds to the area around the disc.
c) The larger the zone of inhibition, the less the plant extract shows antibacterial
properties.
d) The larger the zone of inhibition, the more the plant extract shows antibacterial
properties.
e) If a plant extract shows a strong inhibition against E.Coli, it demonstrates its
potential as antimicrobial agents towards bacteria that cause food spoilage.
4.6 Microarray technology has been identified as part of the new
developments in nutrition. Briefly discuss its principle.
(4)
4.7 Is there a place for digital technology in the field of personalised nutrition?
Answer "yes or no" and provide a reason for your answer.
(4)
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QUESTION 5
5.1 Briefly discuss how obesity may lead to Type 2 Diabetes.
(25 MARKS)
(5)
5.2 In most discussions, it is argued that there is a difference between
functional foods and nutraceuticals. What is the fundamental difference
between functional foods and nutraceuticals?
(4)
5.3 What are recombinant nutraceuticals?
(2)
5.4 Describe the antimicrobial effect of probiotic microorganisms.
(4)
5.5 Outline the advantages and disadvantages of the following diets:
a) DASH Diet.
(5)
b) Low carbohydrate diet.
(5)
All the best!!!!
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