Role of salt in food preparations. Explain giving examples.

Types of Sugar and Jaggery.

 Choice of cooking medium.

Nutritive value of Milk and Milk products.

 Describe the effect of dry cooking methods on foods.

Briefly explain the methods you would adopt for preserving perishable foods.

 Comment briefly on the effect of pre-cooking methods on the quality of food.

Discuss the nutritional adequacy of vegetarian and non-vegetarian diets.

 Explain the importance of fibre in our body.

Lemon water containing 150 ml water, 50 ml lemon juice, 15 gram sugar and 1 gram salt

One tablespoon containing 15 gram of Sunflower oil

Two teaspoon containing 5 gram of sugar in each teaspoon

Calculate the energy value of the following foods in kcal:

Enlist the effects of deficiency of the following nutrients in the body:

i) Vitamin D

ii) Iron

iii) Protein

Briefly state the functions and three important food sources of the following nutrients in our body

i) Vitamin A

ii) Calcium

Elaborate the factors which determine food acceptance.

) Define the terms- Food and Nutrition.

Record a day's diet of your family members (any two) using 24-hour recall and comment on the nutritional adequacies of their diet.

Record the weight and height of ten 5-year-old children in your locality. Determine their growth status using the growth charts. Comment on their health status. Record your observation in tabulated form.

Plan two dishes for school going child that can be given in a lunch box. Give the ingredients to be used and method of preparation.