Differentiate between the following sets of 10 terms.

Health and Nutrition

Available and Non-available carbohydrates

Retinol and Beta-carotene

Inhibitors and Enhancers of iron absorption

Colostrum and Breast milk

State True or False. Correct the false statement.

RDAs for energy is expressed per unit body weight in care of adults.

The requirement for energy and protein during pregnancy increases only from second trimester onwards.

Iodine is a component of haemoglobin.

A diet consisting of 50 g carbohydrate 20 g protein and 10 g fat provides 350 kcal.

Vitamin B12 is present only in the foods of plant origin.

Fill in the blanks:

is responsible for the aroma and flavour of coffee.

To ensure pure honey we shall look for marking on honey bottle/packet.

Vegetables are rich sources of the nutrients and

is the process in which milk is heated to a high temperature for a short period of time to destroy the bacteria.

is used as an adulterant to colour dried peas to make them look fresh.

Enumerate the functions of food.

Briefly explain the role of fibre in our diet.

List the rich sources of Vitamin A in our diet.

What are the functions of iron in our body? What would be the consequences of iron deficiency in our diet

What is a balanced diet? What guidelines would you follow to ensure balanced diets? Explain briefly.

Enumerate the mainfactors you would keep in mind while planning meals for your family.

State the dietary considerations you will keep in mind while planning meals for:

Pregnant women, and

Pre-school child

5. Explain very briefly:

Points you will consider in selection of milk and milk products.

Food accessories are primarily used to improve the flavour and appearance of our food.

Causes of food spoilage.

Enumerate the main causes of protein energy malnutrition in India.

Briefly discuss the preventive measures adopted by our Government to prevent anaemia.

Define the following highlighting their causes and preventive measures:

Fluorosis

Lathyrism

What do you understand by ICDS? Who are its beneficiaries? What are the sources provided under ICns

Mention the methods you may adopt for the assessment of nutritional status of children in a community. Briefly elaborate on any one method.

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

Resources required to run a food service establishment.

Significance of cycle menu in a food service unit.

Factors influencing the nutrient intake of adolescents.

Dietary management of hypertension.

Use of food standards to ensure food quality.