Chtm 0011: Introduction To Human Nutrition And Hygiene Question Paper
Chtm 0011: Introduction To Human Nutrition And Hygiene
Course:Certificate In Hospitality And Tourism Management
Institution: Chuka University question papers
Exam Year:2013
CHUKA
UNIVERSITY
UNIVERSITY EXAMINATIONS
FIRST YEAR EXAMINATION FOR THE AWARD OF
CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT
CHTM 0011: INTRODUCTION TO HUMAN NUTRITION AND HYGIENE
STREAMS: CERT (CHTM) Y1S1 TIME: 2 HOURS
DAY/DATE: TUESDAY 7/8/2013 11.30 A.M. – 1.30 P.M.
INSTRUCTIONS:
SECTION A: COMPULSORY (30 MARKS)
1. Define the following terms: [6 marks]
(a) Personal hygiene
(b) Food preservation
(c) Digestion
2. State any four hygienic practices by employees in a food establishment which promote food safety. [4 marks]
3. Explain how dish clothes and tea towels discourage food safety. [3 marks]
4. Distinguish between food infection and food poisoning. [6 marks]
5. State two illnesses associated with each of the following bacteria in humans.
[3 marks]
(a) Clostridia
(b) Enterobacteriaceae
(c) Bacilli
6. Briefly explain two types of special diets. [2 marks]
7. Briefly explain the end products of the following nutrients in human body: [6 marks]
(i) Carbohydrates
(ii) Proteins
(iii) Lipids
SECTION B: ANSWER ANY TWO QUESTIONS (40 MARKS)
8. (a) Discuss poor practices by staff in a food establishment which encourage food
contamination. [8 marks]
(b) Discuss the methods of food preservation. [12 marks]
9. (a) Describe the following body sections, explaining how each is involved in
digestion: [10 marks]
(i) Oesophagus
(ii) Stomach
(iii) Gall bladder
(iv) Mouth
(b) Discuss the safety factors that are public health considerations in a food establishment building. [10 marks]
10. (a) Describe the different ways of bacteria classification. [10 marks]
(b) Discuss the common structures in bacteria. [10 marks]
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