P ractical A. Nutrition, Health and Hygiene Compare the energy, protein, calcium and iron content of g. edible portion of foods using the food composition tables provided— (a) Cereals Name of Cereal Energy content (Kcal. per g) Protein content (g.
per g.) Calcium content (mg per g.) Iron content (mg per g.) . Bajra . Rice (raw, milled) . Maize (dry) .
Wheat (whole) (b) Pulses Name of Pulse/ legume Energy content (Kcal. per g) Protein content (g. per g.) Calcium content (mg per g.) Iron content (mg per g.) . Bengal gram dal .
Black gram dal . Lentil . Soyabean (c) Vegetables Name of Vegetable Energy content (Kcal. per g) Protein content (g.
per g.) Calcium content (mg per g.) Iron content (mg per g.) . Spinach . Brinjal . Cauliflower .
Carrot (d) Fruits Name of Fruit Energy content (Kcal. per g) Protein content (g. per g.) Calcium content (mg per g.) Iron content (mg per g.) . Mango (ripe) .
Orange . Guava (country) . Papaya (ripe) B. Identify the rich sources of carbohydrate, protein, fat, vitamin A, iron and calcium in your family’s diet.
Can you suggest improvements? Use the following formats to record your answer. Sources of carbo- hydrate Sources of protein Sources of fat Sources of vitamin A Sources of iron Sources of calcium Diet practices which need improvement Suggestions Note for Teachers Teachers can encourage students to calculate the nutritive value of foods in their own region (which may not be listed in the table provided). A useful reference published by Indian Council of Medical Research (ICMR) is as follows.
FOOD COMPOSITION TABLES (Nutritive Value per g edible portion) Cereals Name Energy (Kcal.) Protein (g.) Calcium (mg.) Iron (mg) Bajra . . Rice (raw, milled) . .
Maize (dry) . . Wheat (whole) . .
Pulses Name Energy (Kcal.) Protein (g.) Calcium (mg.) Iron (mg) Bengal gram dal . . Black gram dal . .
Lentils . . Soyabean . .
Vegetables Name Energy (Kcal.) Protein (g.) Calcium (mg.) Iron (mg) Spinach . . Brinjal . .
Cauliflower . . Carrot . .
Fruits Name Energy (Kcal.) Protein (g.) Calcium (mg.) Iron (mg) Mango (ripe) . . Orange . .
Guava (country) . . Papaya (ripe) . .
(Source : Nutritive Value of Indian Foods ( ), by C. Gopalan, B.V. Rama Sastri and S.C. Balasubramanian, Revised and Updated ( ), by B.S.
Narasinga Rao, Y.G. Deosthale and K.C. Pant (Reprinted ))