One-third of the day’s calorie and protein requirements should be met by . a) tea b) breakfast c) lunch . ml of milk provides k.cal of energy. a) b) c) .
30g of pulses provide an average of protein. a) b) c) Unit RECOMMENDED DIETARY ALLOWANCE AND MEAL - - RECOMMENDED DIETARY ALLOWANCES AND MEAL PLANNING II. Answer the following ( marks) . Define a Balanced diet.
. Define RDA. . Define Reference man.
. Define Reference Woman. . Define Food exchange list.
. What is Meal Planning? . List sedentary activities.
III. Answer the following ( marks) . Explain the objectives of planning a meal. .
List the importance of a balanced diet. . List the importance of planning a menu. .
Discuss the factors determining RDA. . How can you ensure nutritional adequacy in meals? .
How can you achieve variety in meals? . List the ways by which you can maximize nutrients in a meal plan. .
Why is it important to consider the likes and dislikes of individual family members during meal planning? . Classify occupations based on activity. .
What are the qualities of a well-planned meal? . Differentiate between seasonal foods and out of season foods. .
List at least two points you will keep in mind in order to prepare an attractive and appealing meal. . List the different types of work. Which kind of work requires maximum energy?
. What are the requirements of a Balanced Diet? IV. Answer the following ( marks) .
What are the factors to be considered in planning a menu? . What are food exchange lists? How are they used in planning diets?
. Discuss in detail the steps involved in planning a menu. . Describe the different ways by which you can reduce the cost of a meal?
. What are the points to be considered in planning a diet? . What are recommended dietary allowances?
How were they arrived at? Unit RECOMMENDED DIETARY ALLOWANCE AND MEAL - - RECOMMENDED