List the deficiency and food sources of the following nutrients/substances:

a) Riboflavin

b) Iron

c) VitaminA

d) Vitamin K

e) Zinc

List four dimensions of health.

Suppose you are a mess in-charge of a girl’s hostel. Your duty is to provide nutritious and wholesome meal to the hostel inmates. Plan a cyclic menu for seven days for the hostel.

Discuss the principles and methods of food preservation.

Mid-day meal programme

Differentiate between the following sets of terms giving examples:

a) Available and Non-Available Carbohydrates

b) Essential and Non Essential Amino Acids

c) Xeropthalmia and Keratomalacia

d) Saturated and Unsaturated Fats

e) Sprouting and Fermentation

List two measures you would like to adopt to prevent PEM in a village/community