Search & Filtering
27. Describe the important psychological changes which take place during ageing. What dietary measures would you adopt to meet the needs of the elderly?
28. List the criteria you would adopt for selection of milk and Milk products.
25. Explain the digestion absorption and utilisation of proteins in our body.
fats, carbohydrates
26. List the functions of Sodium Potassium and chloride in our body. (carbohydrates, iron , calcium)
23. Discuss the major reasons factors of heart disease.
24. What do you understand by a cycle menu? Enumerate the advantages of using a cycle menu in food preparation for a hostel.
21. Enumerate the risk factors for obesity.
22. Discuss the major risk factors of pregnancy.
19. Discuss any two methods in detail that are used to enhance the nutritive value of food with examples.
20. Describe the clinical features of Xerophthalmia.
17. Briefly explain the principles of food preservation.
18. Explain objectives target group and distribution strategy for the National Anaemia Control Programme.
5. What do you understand by the term balanced diet? how would you plan a balanced diet with the help of food groups?
6. What is adultration? List some of the commonly found adulterants in different foods sold in our country describe the the hazard posed to our health bye any five of them.
1. What do you understand by growth monitoring outline the steps of growth monitoring.
2. Describe the clinical features of Vitamin A deficiency.
types of enzyme regulation mechanisms
and highlight their medical and economic importance
