Fill in the blanks:

The energy giving foods are rich in fat.

Vitamins and minerals have both protective and functions.

Glucose is converted into which is stored in the liver and muscles.

50 gms of carbohydrate, 20 gms of fat and 30 gms of proteins will provide calories.

Fats are made of glycerol and

Low height for age in a child is called

Certain moulds produce toxins called
in the food which are harmful.

(viii) Metanil yellow is an adulterant present in

is the precursor of Vitamin A in our body.

is called the Sunshine Vitamin.

Explain the following terms in 2-3 sentences each:

Nutritional status

Basal Metabolic Rate

Scurvy

Growth Spurt

Toned Milk

How are the RDI for protein for infants expressed Give the RDI for infants who are six months old.

Give the functions of proteins in our body.

What are the consequences of deficiency of protein and energy in children Explain briefly.

Describe the clinical features of Vitamin A deficiency. What measures would you adopt to prevent Vitamin A deficiency?

Briefly describe the digestion, absorption of the following in our body

Fats

Carbohydrates

Define balanced diet Enumerate the steps you would follow while planning a balanced diet.

Discuss the role of the following factors in meal planning:

Economic consideration

Food acceptance

Nutritional requirement

Food availability

Explain how and why nutrient requirements change during pregnancy. Give the RDI for pregnant women in the
third trimester of pregnancy.

What do you understand by complementary feeding Discuss the relevance of breast feeding.

How does the food get spoiled Briefly explain the causes of food spoilage.

What is food contamination? Differentiate between industrial and food contamination by microorganisms, giving appropriate examples.

List any four methods of processing foods you will use at home level. Give appropriate examples.

Explain the concept of supplementation in the context of nutrition programmes, highlighting the energy and protein content of supplementary foods supplied to beneficiaries under the ICDS and mid-day meal programme.

What is growth monitoring Explain its significance in the context of nutritional status assessment.

8. Write short notes on any four of the following

Measures to enhance the nutritive value of foods

Deficiency symptoms of riboflavin deficiency

Dietary management of diarrhoea in children

Points you will keep in mind while selecting meat, fish, poultry

Prevention of anaemia