Organization Schedule

Essential Fatty Acids

Inhibitors 

Standardized Recipe

Prepare a snack rich in fibre, iron, adequate in protein and low in calories for an elderly person. Your answer must specify.

 (i) Name of the snack

(ii) List of ingredients

(iii) Method of preparation

(iv) Sources of iron, fibre and protein included. 

Look up section 2 activity 3. Read the activity carefully and record your result in the proforma provided. 

Prepare any two nutritious snacks for preschool children and evaluate them using a score card based on different characteristics as mentioned in section 6.5. 

Based on the steps involved in planning balanced diets prepare a diet for a pregnant women having a sedentary lifestyle and belonging to low socio-economic group. 

How are anthropometric measurements used in assessment of nutritional status? Discuss briefly. 

What is a cycle menu? Discuss its relevance in the food service unit. 

What are the different records you would maintain in a food service unit? Enumerate.

Briefly discuss the preventive measures for the following deficiency disease disorders:

i) PEM,

ii) Anaemia

 Briefly discuss the dietary modifications for Hypertension, giving examples

 Give the functions, food sources and digestion of proteins and carbohydrates in the diet

What are the components and beneficiaries of the following: 

 (i) Mid-day meal programme

 (ii) ICDS 

 (a) List any four dietary considerations that should be kept in mind while planning meals for each of the following:

a. preschool child

b. adolescents

Briefly explain how the nutrient requirements of adults are influenced by the following factors.

 a. Activity level

b. Age

Briefly explain the role of vitamin A in maintaining normal vision

Define the terms nutrition and malnutrition.

Discuss the contribution of Human rights Watch in the field of Human Rights.