Give the capacity of the following . One tea cup – gms . One teaspoon – gms . One tablespoon – gms .
¼ cup – tsp . table spoon – tsp Activity : Unit RECOMMENDED DIETARY ALLOWANCE AND MEAL - - RECOMMENDED DIETARY ALLOWANCES AND MEAL PLANNING Meal Pattern: Number of meals consumed in a day and the timing and nature of different meals. Mid-afternoon meal: Referring to a meal consumed between lunch and tea usually consisting of items like fruits, soups, beverages, snacks. Mid-morning meal: Referring to a meal consumed between breakfast and lunch usually consisting of a beverage and a snack.
Soups and fruit-based items are also served. Physiological stress: Stress on the body due to normal physiological events unlike the stress caused by disease. Periods of physiological stress are generally rapid growth phases (e.g. infancy, adolescence, pregnancy,and lactation).
Food fads: A fad diet is a diet that promises weight loss or other health advantages, such as longer life, and usually relies on pseudoscience rather than science to make many of its claims. Evaluation I. Fill in the Blanks . A balanced diet should provide percent of calories from carbohydrate.
a) - b) - c) - . Servings of fruits and vegetables should be included in a day. a) Seven b) two c) five . can be used instead of sugar to reduce the cost of a meal.
a) sweeteners b) jaggery c) molasses . Inclusion of millets like and also helps to reduce the cost of a meal. a) Ragi and bajra b) wheat and rice c) brown rice and red rice . Meal planning is both a and an Art.
a) Science b) Philosophy c) Chemistry . During periods of physiological stress nutrient needs . a) Increased b) decreased c) no change . Nutritive value of pulses can be improved by .
a) Roasting b) boiling c) sprouting . Use vegetables and fruits, which are rich in nutrients and are available at a reasonable cost. a) imported b) seasonal c) organic .