a) Briefly explain the interrelation of food, health and nutrition.b) What are available and non-available carbohydrates? Briefly explain their significance in terms of maintaining good health.
List the dietary considerations that should be kept in mind while planning meals for each of the following :a) Old ageb) Pregnant women
a) Explain the role of vitamin A and vitamin D in our body. List some food sources.b) Briefly explain the following:i. Complementary feeding practicesii. Special attention to the diets of adolescent girls
- Briefly discuss the dietary modifications/preventive measures for the following:
a) CHDb) Anemia
Briefly explain the three main causes of food spoilage. What measures would you adopt to minimize or avoid food spoilage?
a) Explain the principle of food preservation involved in the following:i. Wax coating of Jam
ii. Blanching of vegetables before freezingb) Explain giving examples, two major types of food contaminants that we need to worry about.
List the different methods used for assessment of nutritional status. Give significance of anthropometric measurements in assessing nutritional status.
- Explain the objective and components of ICDS and MDM.
What are the causative factors of PEM? Suggest the preventive measures for
- Give reasons for the following
i. Vitamin C play an important role in wound healigii. Sodium helps in regulating alkalinity of body fluidsiii. Wheat flour contains more thiamine as compared to refined flouriv. Colostrum is beneficial for infants
Section B Practical Activities
What is a balanced diet? List the steps involved in preparing a balanced diet. Using these steps plan a balanced diet for a lactating mother in the first six months of lactation belonging to low socio-economic group.
Record the food intake of a college going girl for one day using the following table: Evaluate the meal and comment whether the diet is balanced.
Prepare any two nutritious snacks – one for a pre school child and second for an elderly. Your answer must specify:i) Name of the snackii) List of Ingredientsiii) Method of preparationiv) Food sources contributing to the important nutrients required by the specific individuals.v) Justify the selection of snack (from nutritional stand point) for the children and for the elderly
Describe in details any four cooking practices common in your region for(pulses/Rice/Wheat/Maize etc.) Predict the nutrients which are likely to be lost to a substantialdegree in each.
Section C – Objective Type Questions (OTQ)
- Define the following in 2-3 sentences:
i) Food adulterationii) RDAiii) Lathyrismiv) Amylase rich foodv) Synergism
- Differentiate between the following sets of terms giving examples:
i) Essential and non-essential amino acidsii) Saturated and unsaturated fatsiii) Labels and brandsiv) Food laws and food standards
v) IDDM and NIDDM
- List the deficiency and food sources of the following nutrients/substances:
i) Thiamineii) Niaciniii) Iodineiv) Vitamin B12
- Fill in the blanks:
i) In dehydration, there is loss of fluids and …………
ii) Body weight less than ……..Kg is a risk factor during pregnancy.
iii) The toxins present in kesari dal affect the ………..system.
iv) In case of lactation failure …………milk is suitable for the babies.v) …………….present in green leafy vegetables and cereals interfere with absorption of calcium/phosphorus.