INTRODUCTION TO NUTRITION AN DIATETICS MARKING KEY - University of Zambia-UNZA

Description

This document is a marking key for a nutrition or food science assessment, likely for a course such as BMS 3160 at the University of Zambia. The key is divided into two sections. Section A consists of multiple-choice questions testing knowledge on topics including the cheapest energy-yielding macronutrients (breads and cereals), the basis of the Glycemic Index (measurement of carbohydrate impact on blood sugar), foods with a low Glycemic Index (raw apple), the vitamin deficiency causing Pellagra (Niacin/B3), food sources rich in Vitamin B6 and Folate, the nutrient required for muscle structure (protein), foods commonly contaminated with aflatoxins (wheat, corn, peanuts, tree nuts), and the definition of cross-contamination. Section B contains short answer questions requiring discussion on the effects of food processing on nutrition and disease in sub-Saharan Africa, the rationale and examples of food additives, the benefits of food processing for nutrition and food security, the biomedical importance of food analysis, and the significance and a method for proximate composition analysis including moisture determination. This resource serves as a valuable guide for tertiary-level students to review key concepts and expected answers for exams in food science and human nutrition. Use this key to test your knowledge and prepare for assessments.