a) Briefly define the terms nutrition and nutritional status?
b) In brief describe the role of vitamin A in maintaining normal vision?
problem 2: In brief describe how the nutrient needs of adults are affected by the following factors:
a) Activity level.
b) Body size/composition.
a) List out any four dietary considerations which should be kept in mind while planning meals for each of the given:
a) Preschool child.
b) Pregnant women.
problem 4: What are the main objectives and components of:
a) Mid-day meal program.
problem 5: In brief describe the microorganisms responsible for food spoilage. Validate your answer with illustrations.
problem 6: In brief discuss the dietary modifications of CHD.
problem 7: In brief discuss the preventive measures for any one deficiency disease disorders (PEM, Anaemia, vitamin A deficiency and Iodine deficiency disorder).
problem 8: What are the various records you would maintain in a food service unit? describe.
problem 9: What do you mean by the term cycle menu? Describe its relevance in the food service unit.
problem 10: How are anthropometric measurements employed in the assessment of nutritional status? Describe in brief.