Give one example for each of the following:

Pigment contained in the rod cells of the eye

Vitamin which prevents destruction of unsaturated fatty acids

Antibleeding vitamin

Nutrient lost when the outer layer of rice is removed during processing

Nutrient which plays an important role in blood formation

Dimension of health

Available carbohydrate

(viii) Rich sources of fibre

Building block of proteins

Food source of hydrogenated fats


Explain the following in 2 sentences each:

Micelles

Fresh Food Vitamin

Haemoglobin

Basal Metabolic Rate

Atherosclerosis

2. Justify the following statements giving examples:

Nutrition is closely interlinked with health.

Extent of iron absorption from different foodstuffs varies.

Balanced diets are income specific.

Milk can help us to meet niacin needs.

List the factors affecting meal planning. Explain briefly the role of any two factors in meal planning.

Explain the concept of Recommended Dietary Intake of nutrients and its significance in planning balanced diets.

4. Explain the following briefly:

Dietary considerations that you will keep in mind while planning meals for lactating women

Breast milk. is the best and only food for the infant for the first six months of life

Special considerations that should be kept in mind while feeding preschoolers

Nutrient need during adolescence


List the factors that influence our food budget.

Briefly explain the significance of saturated and unsaturated fatty acids in the context of selection of fats and oils.

Explain the principles of food preservation involved in the following methods

Wax coating of jams

Addition of large amount of sugar/salt in pickles

Enumerate the causative factors of PEM.

Give the clinical manifestations of iodine deficiency disorder.

List the population groups at risk of developing anaemia. Give the dosage of iron and folic acid recommended in National Nutritional Anaemia Control Programme.

What is required for the synthesis of Vitamin D in our body Where is it synthesized?


Briefly describe the objectives and components of mid day meal programme.

Under the ICDS programme you have been asked to assess the nutritional status of children attending the Anganwadi. What methods would you use Explain anyone method in detail.

8. Write short notes on any four of the following:

Resources required to set up a food service establishment

Dietary management of hypertension

Risk factors in pregnancy

Contamination of food by microorganisms

Points to be kept in mind while selecting milk and milk products