What is growth? Explain the growth pattern starting from birth through childhood till adolescence.

Explain each of the following in 2-3 sentences:
i) Digestion of food
ii) Obesity and Overweight
iii) Primary Sex Characteristics
iv) Poly unsaturated fatty acids

What are food groups? Explain how you will use food groups for planning balanced diet? 

What is Recommended Dietary Intakes (RDIs). How do RDI’s change with age and activity? Give the RDA’s for pregnancy and lactation. 

Define the terms ‘nutrition’ and ‘nutritional status’. Comment on the different nutrients required by our body 

What is food? Explain the functions of food in our body? 

In your house/mess/canteen observe the preparation of
a) Dal
b) Roti
c) Rice
Write the methods used in pre-preparation of food and the cooking methods for each of the three preparations. 

Visit a milk dairy/milk vending outlet/Mother dairy booth in your locality. List the types of milk and milk products available. Compare the cost of these items per litre/kg. What is the nutritive value of milk and/or products. Present your answer in tabulated form

Make a list of 10 spices and condiments used in your household. In which form (whole/grounded/roasted) and food recipes are they used. Also mention the importance of spices and condiments in our diet. What points would you keep in mind in selection of spices? (Refer DNHE 1, Unit 19)  

Examine the containers/label of the following ready-to-eat convenience foods and write the information collected in the format given below:

Write the advantages and disadvantages of convenience foods (Refer DNHE 1, Unit 21)

Explain briefly the nutritive value of:
a) Pulses
b) Nuts and Oilseeds
c) Vegetables
d) Fruits 

What are artificial sweeteners? What is the role of artificial sweeteners in health and disease?  

What are the changes that take place in fats and oils on heating? Write in brief. 

Comment on the nutritive value of cereals

List the criteria for selection of cereals. 

Enlist the methods of preserving perishable food, giving an example for each method. Explain briefly any two methods of preservation

List six general rules of personal and food hygiene while handling and cooking food.  

Write about the classification of beverages.  

“Indian dietary pattern (whether vegetarian or non-vegetarian) is healthier compared to Western dietary patterns”. Justify this statement. 

 “Selection of a balanced diet is easier if foods are categorized into food groups” Justify this statement highlighting the three food groups based on the functions they perform in the body.