problem 1:

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.
c) Age.

problem 3:

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.
b) ICDS.

problem 5:

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?