a) In brief describe the relationship between nutrition, health and nutritional status.
b) List out the functions and food sources of vitamin A and calcium.
problem 2: In brief describe how the nutrient needs of adults are influenced by the given factors.
a) Activity level.
b) Body size or composition.
a) List out any four dietary considerations which should be kept in mind while planning meals for each of the given:
a) One year old child.
b) Adolescent Girl.
problem 4: What are the main objectives and components of the:
a) Mid-day meal program.
a) Enumerate the home-scale food preservation techniques.
b) Comment on the measures you would adopt to improve the nutritive value of foods.
problem 6: In brief discuss the dietary modifications or preventive measures for:
a) Diabetes Mellitus.
b) Iron DeficiencyAnaemia.
problem 7: What are the various records you would maintain in a food service unit? describe.
problem 8: List out the various methods used for the assessment of nutritional status. How are anthropometric measurements used in the assessment of nutritional status?