Visit a Food Business Operator (FBO) in your locality. Observe and record the following practices related to food hygiene. Identify the right and wrong practices and suggest modifications to correct them.  Present your answer in tabular form.

List what you ate for breakfast, lunch and dinner yesterday. Classify them into energy giving, body building, protective/ regulatory foods. Give three suggestions for improving the menu

What are the preparations made in your home in the following occasions / situations? Write the cooking method used and the nutritive content of each of these preparations. 
a) Guest Meal
b) Introduction of first solid food for a baby (Annaprasana)
c) Pregnancy (7th Month)
d) Festivals- Diwali / Eid , Sankranti 

What are Convenience foods? What information is mandatory on a label of convenience foods ?

Elaborate on the following:
i) Carbonated beverage
ii) Adulterant found in chana dal/ besan.
iii) Constituents of tea.

State the importance of spices and condiments in our diet. Explain the uses of salt and ‘garam masala’ in our daily cooking.

What points will you keep in mind while selecting fruits? How can you prevent browning of cut fruits?

Describe the methods you would adopt for minimizing the nutrient losses while cooking vegetables.

‘Eggs have a wide variety of uses in food preparation’. Discuss briefly the various uses of eggs in our daily diet, giving examples.

‘Curds are equally nutritive as milk but more easily digestible’. Justify this statement.

 Comment briefly on the following:
i) Fermentation and sprouting improves the nutritional quality of pulses.
ii) Changes in fats and oils on heating.
iii) Properties of sugar 

 Enumerate the following:
i) Causes of food spoilage
ii) Chemical preservation of food
iii) Points to be kept in mind while selecting cereals

State the general rules of food hygiene to be observed while cooking and handling food.

Explain briefly the effect of pre-cooking methods on quality of food giving appropriate examples.

Comment on the following briefly:
i) Basic Food Groups
ii) Mutual supplementation of certain foods in our diet increases their nutritional value.
iii) Nutritional adequacy of Indian diets. 

Briefly state the functions and effects of deficiency of the following nutrients in our body:
i) Vitamin A
ii) Iodine
iii) Iron 

Why is Vitamin C called the ‘fresh food Vitamin’?. Explain giving examples of rich sources of Vitamin C.

Enlist the major functions of the following:
i) Carbohydrates
ii) Fats
iii) Water

Briefly describe the physiological functions of food.

Enumerate on one factor from each of the following:
i) Socio-cultural factors influencing food selection.
ii) Physiological factors influencing food selection.
iii) Psycho-social factors influencing food selection