1.

Protective and Regulatory food

Food Adulteration

Perish ability

Mid-day Meal Programme

Constipation

Fill in the blanks with suitable words:

(i)The main storage form of carbohydrates in animals is

(ii)Pulses are lacking in the amino acid

(iii)Fluorosis is a disease caused by the consumption of amounts of fluorine for long periods.

(iv)Rhodopsin is a pigment formed by the combination of protein and

(v)Thick yellowish fluid secreted from the mother's breast during the first few days after child-birth is called

(vi)Controlling micro-organisms in food by them is called bactericidal method.

is the disease that occurs due to adulteration of bengal gram dal with kesari dal.

(viii)Chemical substances called interfere with utilization of iodine by the thyroid gland.

A low is indicative of stunting.

(x)(Massive dose of vitamin A provided to children under National Prophylaxis Programme for prevention of nutritional blindness is I.U

2.
Discuss the physiological,social and psychological functions of food.

What are fats and oils composed of Describe the functions of fats in the body.

Describe the steps involved in planning balanced diets.

3.
Explain any four important factors to be considered while planning meals, with the help of sUitable examples.

Enlist the key points to remember while purchasing the following items:

Cereals and millets

Sugar, jaggery and sweetening agents

Explain why calcium is an important nutrient for a pre-school child. Give two rich food sources of calcium.

4.
Discuss any spoilage. three major causes of food

Explain the following techniques used for preservation of food

Drying

Use of low temperature

Use of salt. and sugar in high concentrations

Discuss any two methods in detail that are used to enhance the nutritive value of food, with examples.

5.
Discuss the main causative factors of protein energy malnutrition in children.

Briefly describe the clinical features of xerophthalmia.

Explain the dietary management of diarrhoea in children.

Enumerate the risk factors for obesity.

6.
Describe the key services provided to 0 ­3 year old children under the ICDS programme.

Discuss the salient features of the National Nutritional Anaemia Control Programme.

What is growth monitoring and why is it important?

7.
Briefly describe the following methods of assessment of nutritional status:

24 hours diet recall

Mid upper arm circumference measurement

Biochemical method

Discuss the major risk factors in pregnancy.

What do you understand by a 'cycle menu' Enumerate the advantages of using a cycle menu in food preparation for a hostel.

8.
Pasteurization of milk.

Dietary modifications for diabetic individuals

Beri-Beri

Spectrum of iodine deficiency disorders

Selection of manpower for food service establishments

Vitamin D deficiency in children