What do you understand by human resource planning? Discuss the problems faced by an entrepreneur in relation to HRD.
See Answer →Explain the important issues related to financial management in small enterprises.
See Answer →Distinguish between proprietorship, partnership and a company.
See Answer →What is Business Plan? Discuss the importance of a business plan in small enterprises.
See Answer →Cash Flow statement
See Answer →Role of SIDBI is granting loans
See Answer →SWOT Analysis
See Answer →Discuss the various stages involved in product design.
See Answer →What do you understand by entrepreneurship? Describe the alternative fields of self- employment.
See Answer →Who is an entrepreneur? Explain the concept of entrepreneurial competencies.
See Answer →Explain the role of entrepreneurship in SSE and economic development.
See Answer →Give one example/dose/nutrition component (as applicable)for each of the following
| i. | Total number of oral dose of Vitamin A given by fifth birthday of child |
| ii | Nutrition component/value of supplementary food provided to pregnant women |
| iii. | Weight status of an adult with BMI of 17 kg/m2 |
| iv | Risk factors in Diabetes Mellitus |
| v | Clinical feature of Scurvy |
| vi. | Normal value of Blood pressure for a 40 years male |
| vii. | Components of MDM |
| viii. | Clinical feature of iodine deficiency in adults |
| ix | Name the colours on MUAC tape |
| x | Most widely used method of dietary assessment |
Differentiate between the following sets of terms giving examples
| i. | Available and Non-available carbohydrates | vi. | Essential and Non-essential Fatty Acids |
| ii | Hemoglobin and Myoglobin | vii | Essential and Non-essential Fatty Acids |
| iii | Enhancer - Inhibitor | viii | Fats and Oils |
| iv | Food infection and Food intoxication | ix | Kwashiorkor and Marasmua |
| v | Retinol and B- carotene | x. | Fibre and Starch |
Visit your nearby market and select the foods given in the table. Look for the physical appearance and state what points you will keep in mind while purchasing these foods. Write them in given format. (Refer to Units 12 and 13)
| S. No | Name of the food | Observations |
| Cereals | ||
| Pulses | ||
| Jaggery | ||
| Fruits | ||
| Green leafy vegetables | ||
| Tea leaves |
Record the food intake of a pregnant woman for two days using the following table: Evaluate the meal and comment whether the diet is balance, if not how can it be made balanced. (Refer to Unit 8)
| Meal | Menu | Ingredients | Comments |
| Breakfast | |||
| Lunch | |||
| Evening snacks | |||
| Dinner |
What is a balanced diet? List the steps involved in preparing a balanced diet. Using these steps plan a balanced diet for a school going child belonging to low socio-economic group. (Refer to Units 6 and
See Answer →Visit an anganwadi centre functioning in an urban slum/village near your home. Fill the details in the table below based on your observations. Put a tick on the services given to each category of beneficiaries. Describe in detail the service provided. (Refer to Unit 24)
| Beneficiary | Number of beneficiaries that came to anganwadi | Services given to them | ||||
| Health check up | Immunization | Supplemantary Nutrition | Nutrition Non formal education | Health Education | ||
| Children (1- 3yrs) | ||||||
| Children (3- 6yrs) | ||||||
| Pregnant women | ||||||
| Lactation women | ||||||
| Adolescent girl | ||||||
See Answer →
Present the methods of purchase in a food service Unit.
See Answer →Explain the anthropometric method of assessing nutritional status.
See Answer →Enlist the clinical features and elaborate the preventive measures to combat:
a) Xerophthalmia
b) Anaemia
See Answer →