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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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Chtm 0011: Introduction To Human Nutrition And Hygiene Question Paper

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