ए. हमारे शरीर में आयरन के अवशोषण को प्रभावित करने वाले विभिन्न कारक कौन-कौन से हैं? विस्तार से समझाइए।
See Answer →खाद्यों के पोषक मूल्य को बढ़ाने के विभिन्न तरीकों की व्याख्या कीजिए।
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ए. ऊर्जा प्रदान करने वाले खाद्यों के चयन करते समय किन-किन बिंदुओं पर ध्यान देना चाहिए? समझाइए।
See Answer →Select a commonly used vegetable (e.g., spinach, fenugreek leaves, carrots, beans) and observe the physical changes before and after sun drying. Record changes in colour, texture, weight, and estimate possible nutrient loss (especially vitamin and moisture content)(Unit 15 DNHE-1). Record your observations in the Table given below:
| Parameter | Fresh Sample | After Sun Drying (Day 1) | After Sun Drying (Day 2) | After Sun Drying (Day 3) | Remarks |
| Weight (g) | |||||
| Colour | |||||
| Texture | |||||
| Moisture (Visual Estimate) | High/Moderat e/Low | ||||
| Aroma | |||||
| Estimated Nutrient Loss (Vitamin/Mi neral) | — | Low/Moderat e/High | Low/Moderat e/High | Low/Moderat e/High | |
| Suitability for Storage | Yes/No | Yes/No | Yes/No | Yes/No | |
Measure the MUAC of 10 children (1–5 years) in a community and assess their nutritional status using colour-coded MUAC standards (Green–Normal, Yellow–Moderate, Red– Severe). (Refer to DNHE 1 Vol 2, Unit 25). Record your observations in the table given below:
| S. No | Age (years) | MUAC Measure ment (cm)
| MUAC Colour Zone (Green/Yello w/Red) | Nutritional Status (Normal/MAM/SA M) | Any Visible Signs of Malnutriti on | Suggest ed Action |
| 1 | ||||||
| 2 | ||||||
| 3 | ||||||
| 4 | ||||||
| 5 |
| Day | y Breakfast | Lunch | Dinner | Snacks | Estimated Cost (₹) | Remark |
| Mon | ||||||
| Tue | ||||||
| Wed | ||||||
| Thu | ||||||
| Fri | ||||||
| Sat | ||||||
| Sun |
Arun is a moderately active adult from a low socio-economic background. Prepare a 7-day balanced diet using locally available, affordable foods applying principles from Unit 7 of DNHE-1.Calculate daily cost (approximate) and suggest substitutions to maintain nutrient adequacy while minimizing cost. Record your observations in the table given below:
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Design a simple poster/handout (in Hindi or English) summarizing key messages related to common causes of iron deficiency anaemia, dietary sources of iron, and cooking practices that increase iron absorption, hygienic cooking/storage practices for prevention of iron deficiency anaemia. (Unit 5 & 18 of DNHE-1)
See Answer →Discuss the major features of National Iodine Deficiency Disorders Control
See Answer →Enumerate the different methods of diet survey. Explain any one in detail.
See Answer →Briefly explain any three of the following:
(i) Causative factors of PEM
(ii) Prevention of nutritional anaemia
(iii)Risk factors for Obesity
(iv)Dietary management in diarrhoea
See Answer →List the measures you would adopt to prevent adulteration of food.
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Throw light on the different types of sweeteners available in the Indian market.
See Answer →What are the various factors to be considered while planning meals for the following:
(i) Preschooler
(ii) Elderly person
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List all those nutrients whose RDA changes based on gender in the 10 to 12 years category, giving suitable justifications.
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