CONFIDENTIAL HM/OCT 2009/HTF554

UNIVERSIT! TEKNOLOGI MARA

FINAL EXAMINATION

COURSE NUTRITION FOR FOOD SERVICE

PROFESSIONALS
COURSE CODE HTF554
EXAMINATION OCTOBER 2009
TIME 3 HOURS

INSTRUCTIONS TO CANDIDATES

1. This question paper consists of two (2) parts : PART A (7 Questions)

PART B (3 Questions)

2. Answer ALL questions from PART A and answer QUESTION 1 and ONE (1) other question
from PART B in the Answer Booklet. Start each answer on a new page.

3. Do not bring any material into the examination room unless permission is given by the
invigilator.

4. Please check to make sure that this examination pack consists of :

i) the Question Paper

ii) an Answer Booklet - provided by the Faculty

DO NOT TURN THIS PAGE UNTIL YOU ARE TOLD TO DO SO

This examination paper consists of 4 printed pages
© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL
CONFIDENTIAL 2 HM/OCT 2009/HTF554

PART A

Answer ALL questions.

QUESTION 1

a) What are nutrients?

b) What are essential nutrients?
c) Describe nutrient dense foods.
(9 marks)

QUESTION 2

Some dietary factors increase the bioavailability of minerals. Discuss these factors relating
your answers to iron and calcium. Provide one example each, in food preparation or in meal
planning to substantiate your answer.

(8 marks)

QUESTION 3

For the intake of nutritionally balanced meals, it is important to understand the factors
influencing food intake. Explain intrinsic factors and extrinsic factors that affect food habits,
acceptance and preferences of foods.

(8 marks)

QUESTION 4

a) Describe good receiving practices that would help preserve the nutritional quality of
fruits and vegetables.

b) Identify the types of storage found in a foodservice facility. Describe their conditions
and how they should be maintained during storage of fruits and vegetables so as to
maintain their nutritional value.

(10 marks)

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

CONFIDENTIAL 3 HM/OCT 2009/HTF554

QUESTION 5

a) List and explain the types of vegetarians.

b) Why are legumes considered as the foundation of a vegetarian diet?

c) Explain the nutrients of concern in a vegan diet.

(10 marks)

QUESTION 6

Food purchasing for quantity food production and for preserving its nutritional quality is a
difficult task for a foodservice manager. This is due to the fact that foods are perishable
items and need extra care at all stages of purchasing, selection and storage. Suggest some
attributes and knowledge that a foodservice manager should possess to be able to do this
job effectively.

(7 marks)

QUESTION 7

The purpose of nutrition labeling is to give information about the composition of food
products so that customers can make wise purchasing decisions.

a) What type of food must be labeled?

b) List the components that must be included on food labels.

c) Briefly explain the usefulness of label information to consumers.

(8 marks)

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL

CONFIDENTIAL 4 HM/OCT 2009/HTF554

PARTB

Answer QUESTION 1 and ONE (1) other question.

QUESTION 1

Meat contributes significantly to the nutritive value of the meal since it provides important
nutrients. Meat is comparatively an expensive food item.

a) Suggest guidelines during the purchasing, receiving, preparation and cooking of

meat so as to preserve nutrients..

b) List the nutritional contributions of meat to the diet.

c) Describe the techniques that may be applied to tenderize meat.

(20 marks)

QUESTION 2

a) Dietary supplements are not substitutes for whole foods. However certain people
may benefit from taking supplements, whereas it may also be harmful for some. List
and explain the consequences of taking supplements for these people.

b) A friend is keen on taking several expensive dietary supplements, recommended by

a sales promoter of a new product, at a booth in a shopping complex. It is claimed
that these supplements would give her extra energy, vitality, good memory, a glowing
complexion and can also prevent diseases like cancer, diabetes, hypertension and
obesity. How would you advise your friend.

(20 marks)

QUESTION 3

The success of providing nutritious meals in any foodservice operation depends on effective
management and marketing. The foodservice manager is responsible to carry out his job
effectively to fulfill these aspects of foodservice operation. Describe all these areas and
mention the nutritional emphasis on them.

(20 marks)

(Grand Total: 100 Marks)

END OF QUESTION PAPER

© Hak Cipta Universiti Teknologi MARA CONFIDENTIAL