Elaborate “Anthropometric measurements as a tool to assess nutritional status”.

What are the nutritional requirements of preschoolers and write how would you meet them in daily diet.

Explain the process of digestion, absorption and utilization of protein and fat in our body.

Explain the causes, clinical features and treatment of Vitamin A deficiency.

Write about physiological changes and nutrition related problems in old age with their nutritional management.

Write a note on different factors which affects food acceptance of an individual.

Discuss causes and symptoms of any two common nutritional deficiencies in India (PEM, Vitamin A deficiency, Anaemia, IDD)

Define Balance Diet. Also elaborate the basis of development of food guide.

What specific consideration would you keep in mind while planning diets for:

a. Pregnant woman

b. School age children

Expand and explain the following:

a. BMI 

b. RDA

c. IDD

Define food. Explain various functions of food with examples.

Prepare Paneer/ Channa from 1 litre full cream milk and record the following:

a. Amount of coagulant required (lemon juice/ curd/ citric acid)

b. Yield of paneer (in gm/ kg)

c. Yield of whey (in ml/l)

Also list the factors you will keep in mind while buying milk and milk products.

Discuss the principle of Jelly preparation. Prepare guava jelly and observe the following:

a. Time taken for cooking of jelly

b. Time taken for setting of jelly

c. Test the doneness of jelly

Take 100 gm of the following whole pulses and record the time taken for sprouting in each of them:

a. Moong/ Green Gram

b. Chana/ Bengal gram

c. Moth bean or any other whole pulse

Indicate the method you used to sprout each of the items. Comment on Nutritive value of the sprouted pulse.

Conduct a market survey to find out the perishable, non- perishable and semi-perishable foods (10 each) available in your region. List them down and suggest two preparations from perishable, non-perishable and semi-perishable foods. Also suggest the recommended temperature for storage of perishable, non-perishable and semi-perishable foods.

Comment on the nutritive value of pulses

Discuss the various uses of egg in food preparation.

Types of BeveragesConvenience foodsArtificial SweetnersArtificial Sweetners

Convenience foods

Fermentation