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ASSIGNMENT 1 (TMA-1)

Course Code:CFN-1

Assignment Code: CFN-1/AST-1/TMA-1/21

Maximum Marks:100

Assignment-1 consists of two parts and is of 100 marks. The weightage given to each part is indicated in the
brackets.

a) Descriptive type question (60Marks)

b) Practical Exercise (40Marks)

Part A: Descriptive Type Question (60 Marks)

All questions are compulsory

1. a) What are socio-cultural factors that influence food acceptance? Enumerate.

Ans:- Role of culture: Circumstances in which we eat are largely determined by our culture. Food habits may
have existed in people through centuries and such a heritage can lead to conservatism in accepting change.
These patterns reflect the social organisation of the people including their economy, religion and beliefs about
the health and properties of food. You must have noticed that an emotional reaction to the consumption of
certain foods may be so deeply rooted that developing acceptance of them is almost impossible. However, it is
not just certain foods but even our meal patterns that are dictated by cultural and occupational patterns.
Because of the change in our working schedules, some of us have a light breakfast before going for work, while
others have a heavy meal. Similarly, when we return from work, some of us prefer a heavy dinner, while others
prefer a light one.

ii) Social value of food : Do you enjoy eating food alone? Certainly not, not always. We usually enjoy eating food
in company. Whatever be the occasion, eating together always provides a friendly atmosphere and enjoyable
conversation as we invite people to our homes and go out to the houses of our friends. You must have noticed
that certain foods like meat, fish, chicken, or cheese, kofta and rich curries or expensive fruits and vegetables,
fancy dessert preparations and a variety of cereal preparations like pulao, naan, paranthas form regular items of
the menu on the table for any festive occasion. This is due to the social value attached to such foods. Costly
foods like apples, cashewnuts, biscuits are considered prestige foods while green leafy vegetables and ragi are
considered poor man's food.

iii) Religious and moral values of food : Almost all religions place some regulations on the food we consume.
Certain foods are forbidden by religious regulations. For example, Hindus do not generally eat beef; similarly,

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Buddhists and Jains do not eat flesh foods or eggs while Islam forbids consumption of pork. Fasting again is
common to all religions and certain foods are considered as fasting foods. Again, foods such as milk, cheese, etc.
are accepted as "good" foods while papaya is considered a taboo in some communities. In tribal and hill regions,
alcohol is a festive offer. Certain foods like sweets are regarded as rewarding foods or foods for celebration,
while depriving a person of food is an accepted form of punishment.

b) Discuss the nutritional adequacy of vegetarian and non-vegetarian diets.

Ans:- Most people think that the vegetarian dietary pattern is nutritionally inadequate. This image is being
revised in the light of recent research. Various studies have been made to compare the nutritional adequacy of
vegetarian and non-vegetarian diets. These studies have shown that pure vegetarians can be well nourished if
the diet includes foods from all the basic food groups, thus providing sufficient energy and other essential
nutrients. It has also been observed in these studies that the work performance and, endurance in vegetarians is
superior to that of the meat eaters. The Sherpas from the Himalayan regions have demonstrated the adequacy
of a non-flesh diet to prepare young men to endure the most severe stress on the human body like extreme
altitudes and unbearable low temperatures. In addition, . a well-balanced vegetarian diet has nutritional
benefits such as a trim body and a tendency towards lower serum cholesterol. The traditional non-vegetarian
diets as followed in India are distinctly different-from the Western non-vegetarian pattern. As discussed earlier
in this unit, the staple food preparation in the Indian non-vegetarian pattern is a cereal preparation while in the
Western pattern it is generally a flesh food preparation. Hence, the Western non-vegetarian dietaries have an
excess of protein and fats which are associated with degenerative diseases of heart, kidney and colon. Those
who follow the traditional Indian non-vegetarian pattern do not normally have the kinds of problems like obesity
and heart diseases associated with the Western non-vegetarian dietary patterns.

The Indian dietary pattern whether vegetarian or non-vegetarian also has roughage in fairly good amounts. This
is one of the major reasons for the low incidence of cancer of the colon in India. We can, therefore, say that the
Indian dietary pattern whether vegetarian or non-vegetarian is a healthier one compared to the Western dietary
pattern.

One aspect however which needs to be noted in todays context is that with globalisation and increased
purchasing power eating out has become fashionable (among Indians) leading to an increased consumption of
fast food which is high in calories and lacks the essential nutrients. The easy availability. of the fast food and its
frequent consumption has lead to the problem of obesity in among Indian adults and children. If this trend
continues then the situation may become more worse as obesity is a risk factor for several problems like
diabetes, cancer, heart diseases etc. However, the nutritional inadequacy of the diets of the poorer population
in our country, which is of great concern. As mentioned earlier, their diets mainly consist of cereals and there is
a lack of foods which are rich in proteins, vitamins and minerals. Poor purchasing power and large faririlies are
the main reasons for the diets being nutritionally inadequate. Lack of education is also a.major contributory
factor.

Malnutrition and undernutrition are, therefore, widely prevalent among the low income groups of the
population. Deficiency diseases like protein energy malnutrition, anaemia and vitamin A deficiency have
therefore become the major nutritional problems of our country. The diets of these people can be improved by
using suitable combinations of foods, and by promoting methods that can be easily practised at home, like
sprouting and fermentation. This improves the nutritional content of the diet without increasing the cost.

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2. a) What are the various physiological functions of food? Elaborate.

Ans:- Energy Giving

Food is utilised in our body to give us energy. Our body requires energy for performing physical activities like
sitting, standing, walking, running, climbing up and down. We also spend energy for activities like cooking,
stitching, gardening, etc. You must have experienced that you feel hungry after heavy work: ' This indicates that
during physical activity, energy is used up by our body. Apart from these, energy is also required for some of the
involuntary on going processes in our body, such as blood circulation, respiration, digestion and absorption of
nutrients, excretion of waste products and the maintenance of our body temperature.

Body Building (growth and development)

You have seen a child growing up. He gains both in weight and height. This can only be possible if he eats the
right type and right amount of food. This particular function of food is known as the body building function of
food. In our body, not only are new cells and tissues being formed every moment but also the old ones are
continuously disintegrating. Food helps in the repair of worn out tissues and in the formation of new tissues,
resulting in body growth. Although all the nutrients help in this function, the major ones- are PROTEINS,
MINERALS AND WATER. .Water is one ofthe chief components of each body cell and it forms about 65% of our
total body weight. This indicates how important water is in building our body. Similarly proteins, are also present
in each and every cell of our body. For minerals, a very good example is that of bones. However, small amounts
of all the other nutrients are also present in each cell.

Regulation of Body Processes and Body Protection

In our body various processes are on going and food helps in regulating these. Food also helps in protecting our
body from various infections and diseases.

i) The major nutrients involved in body regulation are: Proteins, Vitamins, Minerals and Water. A number of
reactions and processes go on with the help of enzymes such as Pepsin, Rennin, Trypsin. Now, would you like to
know what enzymes are? Well, enzymes help in facilitating various reactions in our body. Their role is more like
a catalyst and they participate in various processes like respiration, digestion, absorption and metabolism of
food.

All the enzymes are proteins. Thus we can say that these proteins help in regulating various processes in our
body. Similarly, vitamins especially the vitamins of the B-group and minerals also help in regulating our body
processes.

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b) How can you prevent the spread of food borne diseases through food? (5)

Ans:- CLEAN: Wash hands and food contact surfaces and utensils often, between tasks, and if they have become
contaminated. Effective cleaning involves removing soil and debris, scrubbing with hot soapy water and rinsing,
using potable/drinking water. Sanitizing involves the use of high heat (e.g., a dishwasher) or chemicals (e.g.,
chlorine bleach) to reduce or eliminate the number of microorganisms to a safe level.

 Wash hands with warm water and soap for 20 seconds and dry with a disposable paper towel or clean
hand cloth.
 Alcohol based hand sanitizers are not a replacement for handwashing. They are not effective if the
hands are dirty, they are not effective against Norovirus, and they do not eliminate all types of
microorganisms.
 Wash cutting boards, dishes, and utensils after preparing each food item and before you use it for the
next food.
 Use hot, soapy water, rinse with hot water, and air dry or dry with a clean paper towel or clean dish
cloth.
 Or wash in the dishwasher.

SEPARATE to prevent cross contamination. Cross contamination is the transfer of harmful bacteria from
uncooked food products (e.g. raw meat, fish, and poultry) or unclean people, countertops, and kitchen
equipment to ready-to-eat foods (e.g., fruits, vegetables, deli meats/cheeses, and prepared or cooked foods).

 Prevent cross contamination when grocery shopping.

 Physically separate raw meat, fish and poultry to prevent their juices from dripping onto other foods.
This can be done by:
 Segregating raw meat, fish and poultry on one side of the shopping cart.
 Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for chicken, one bag for fish,
etc.).

CHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help
keep food safe, so do not over fill the refrigerator. Maintain the refrigerator temperature at 41°F or below. Place
an appliance thermometer in the rear portion of the refrigerator, and monitor regularly. Maintain the freezer
temperature at 0°F or below.

 Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as possible after purchasing.
 Consider using a cooler with ice or gel packs to transport perishable food.
 Perishable foods, such as cut fresh fruits or vegetables and cooked food should not sit at room
temperature more than two hours before putting them in the refrigerator or freezer (one hour when
the temperature is above 90°F).

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 There are three safe ways to thaw food: in the refrigerator (see Separate), in cold water, and in the
microwave. Food thawed in cold water or in the microwave should be cooked immediately.

3. a) Briefly explain the functions of proteins. Also, explain the effect of deficiency and excess of protein
in the body.

Ans:- Protein is one of three macronutrients, which are nutrients the body needs in larger amounts. The other
macronutrients are fat and carbohydrates.

Protein is made up of long chains of amino acids. There are 20 amino acids. The specific order of amino acids
determines the structure and function of each protein.

There are nine essential amino acids that the human body does not synthesize, so they must come from the
diet.

Proteins may be either complete or incomplete. Complete proteins are proteins that contain all essential amino
acids. Animal products, soy, and quinoa are complete proteins.

Incomplete proteins are proteins that do not contain all essential amino acids. Most plant foods are incomplete
proteins, including beans, nuts, and grains.

People can combine incomplete protein sources to create a meal that provides all essential amino acids.
Examples include rice and beans, or peanut butter on whole wheat bread.

Protein deficiency is when your intake is unable to meet your body’s requirements.

An estimated one billion people worldwide suffer from inadequate protein intake.

The problem is especially severe in Central Africa and South Asia, where up to 30% of children get too little
protein from their diet.

Certain people in developed countries are also at risk. This includes people who follow an imbalanced diet, as
well as institutionalized older people and hospitalized patients .

While true protein deficiency is uncommon in the Western world, some people get very low amounts from their
diet.

Too little protein may cause changes in body composition that develop over a long period of time, such as
muscle wasting.

The most severe form of protein deficiency is known as kwashiorkor. It most often occurs in children in
developing countries where famine and imbalanced diets are common.

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Protein deficiency can affect almost all aspects of body function. As a result, it is associated with many
symptoms.

Some of these symptoms may start to occur even when protein deficiency is marginal. They are listed below,
along with some typical symptoms of kwashiorkor.

b) Why personal hygiene is important at all stages of food chain? Enlist the precautions to maintain personal
hygiene.

Ans:- Food hygiene and safety usually refer to contamination with ‘microorganisms’ or ‘microbes’; whereas in
communicable diseases, the term ‘infectious agents’ is preferred.

All over the world people are seriously affected every day by diseases that are caused by consuming unhygienic
and unsafe food. We have to give due emphasis to good hygienic practices to prevent and control foodborne
diseases. Foodborne diseases result from eating foods that contain infectious or toxic substances. The food we
eat should be free from contaminants such as microorganisms and chemicals

The term ‘food hygiene’ refers particularly to the practices that prevent microbial contamination of food at all
points along the chain from farm to table. Food safety is a closely related but broader concept that means food
is free from all possible contaminants and hazards. In practice both terms may be used interchangeably.

Following precautions to maintain personal hygiene.

1) Wash your hands with soap and water and wipe them with a clean cloth before working with food.

2) Keep your nails short and clean.

3) If you have any cuts or wounds on hands or fingers, cover these with dressing before handling food.

4) If you have any septic cuts or other infections, you should not handle food.

5) Do not touch hair, nose or any other part of your body while working with food.

6) You must avoid sneezing and coughing over the food.

7) Do not lick fingers in between for tasting food and if you use a spoon for tasting do not return it tothe food
without washing.

8) You must keep the whole place clean, including the utensils and dishes in which you prepare and serve the
food.

9) To keep the food free of flies and dust, you must keep the cooked and cut foods covered and use waste bins
with lids.

10) While serving food, you must not touch the food surface with your hands.

4. a) What are the sources, functions of Vitamin A and Calcium in our body? (5)

Ans:- The key nutrients needed for maintaining healthy bones as you age are protein, calcium and vitamin D.

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However, eating enough vitamin A is also necessary for proper bone growth and development, and a deficiency
in this vitamin has been linked to poor bone health.

In fact, people with lower blood levels of vitamin A are at a higher risk of bone fractures than people with
healthy levels.

Additionally, a recent meta-analysis of observational studies found that people with the highest amounts of
total vitamin A in their diet had a 6% decreased risk of fractures.

Yet, low levels of vitamin A may not be the only problem when it comes to bone health. Some studies have
found that people with high intakes of vitamin A have a higher risk of fractures as well.

Currently, the link between vitamin A and bone health is not fully understood, and more controlled trials are
needed to confirm what has been seen in observational studies.

Bear in mind that vitamin A status alone does not determine your risk of fractures, and the impact of the
availability of other key nutrients, like vitamin D, also plays a role.

The body needs calcium to maintain strong bones and to carry out many important functions. Almost all
calcium is stored in bones and teeth, where it supports their structure and hardness.

The body also needs calcium for muscles to move and for nerves to carry messages between the brain and every
body part. In addition, calcium is used to help blood vessels move blood throughout the body and to help
release hormones and enzymes that affect almost every function in the human body.

Calcium is found in many multivitamin-mineral supplements, though the amount varies by product. Dietary
supplements that contain only calcium or calcium with other nutrients such as vitamin D are also available.
Check the Supplement Facts label to determine the amount of calcium provided.

b) What is the significance of combination of different food products in the context of improving the food
quality? (3)

Ans:- Combination of certain foods in our diet increases their nutritional value. Cereals and pulses, if eaten
separately are not as nutritious as when eaten together. A combination of cereals and pulses improves the
quality of protein in the meal which is not difficult to get. Dosas, idlis, khichri, missi roti, etc., are all examples of
cereal-pulse combinations which we eat frequently.

A combination of cereals with vegetables is also nutritious. The addition of vegetables increases the content of
vitamins and minerals in the meal. Sarson ka saag and makki ki roti, vegetable stuffed parathas, tomato
sandwiches are commonly eaten vegetablecereal combinations.

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You know that all foods are good sources of certain nutrients. Therefore, in order to eat a wholesome meal it
will be advisable to include several foods in the meal. Cereals and fats will mainly give energy, pulses and meat
mainly protein, and vegetables and fruits, minerals and vitamins.

Mixing: This is a simple method of food preparation in which different ingredients are prepared in a fine form
and blended together. For example, fruit and milk in a milk shake, curd and water in lassi, dhal'and rice in
khichdi, spices in garam masala and so on. The above methods used separately or in combination, can help to
produce a lot of variety in shape, form, texture, flavour and sometimes even colour by mixing different foods
creatively before and during, cooking.

5. a) What are the various food pre-preparation methods?

Ans:- In India, different kinds of foods are available in different parts of the country depending .on the climate
and the seasons. Just as eating habits of people differ in different regions, methods of.preparing foods for
cooking also differ. While all methods may be used to some extent everywhere, some methods are used more
often than others. Common among them are peeling, cutting, chopping, slicing, grating, pounding, grinding,
soaking, sprouting, fermenting, mixing and so on.

i) Cleaning : Cleaning includes washing/removal of undesirable components. Washing with water removes the
dirt and pesticide remnants from the surface of fruits and vegetables. Cleaning also includes discarding the
dried, yellow, withered leaves, spoilt and soggy portions from the fruits and vegetables, insects, debrisand
gravel from cereals and pulses.

ii) Peeling: Fresh fruits and vegetables all have a firm outer skin or peel which protects the inside portions. When
this skin is removed (either before cooking or eating the fruit or vegetable) it is known as peeling. Peeling is
especially necessary when the skin is blemished or dirty, too tough to digest or spoils the taste when cooked
with the vegetable. Most fruits and vegetables e.g., ghia, tinda, kathal are . peeled before cooking while some
can be cooked with their skins on, like potatoes, brinjals, tomatoes, etc.

iii) Cutting: Most of the fruits and vegetables are cut before use. Cutting increases the surface area of the food,
exposes it to the air or heat source in cooking and helps to cook it evenly and faster. Cutting in different shapes
and sizes helps to create variety in the form of the cooked food.

IV) Pounding: This is basically crushing a food to flatten it to reduce its thickness for easier cooking. Examples are
pounding of rice in a mortar or beating down of meat pieces to flatten them for frying, etc. Pounding foods like
meat, helps to make them tender and easy to cook.

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v) Grinding: This is a method of reducing foods toa very fine form. Dry foods such as spices, cereals and grains
are ground to a powder. Most foods are ground to a paste like chutneys or dhal pastes for making vadas, etc. vi)
Soaking: Most whole pulses and legumes are soaked for a few hours to soften them for quicker cooking.

vii) Sprouting: This is another word for germinating. This method is used for whole pulses, legumes and grains.
After preliminary soaking, they are loosely covered by a damp cloth and allowed to germinate. The sprouted
product is used in salads, chaat, etc.

b) What are the various methods of improving nutritive value of cereals?

Ans:-

Energy: Cereals have a high energy value. This is due to 65-78% starch present in them. In our Indian diet, a
major portion of the energy is provided by the cereals.

Proteins: Cereals contain 7-12% proteins. Cereals and their products provide half or . more of the proteins in the
Indian diet. However, the protein of cereals is better used if other protein foods like dhals, milk, meat, egg, etc.,
are eaten along with cereals. This is the reason why combinations like roti and dhal, rice and dhal, parantha and
curds, rice and curds, etc. are so commonly used. These combinations; are more beneficial to the body than
consuming cereals alone.

Minerals and Vitamins: Cereals provide us with important minerals like iron. They are also a good source of B-
complex vitamins. Ragi is especially rich in calcium. When whole grain cereals like wheat are milled and refined,
the outer layer is removed. This leads to a loss in the mineral and vitamin content of the grains. So refined cereal
products like maida have a lower content of minerals and vitamins than whole cereals products like atta.

Fibre: Whole cereals are rich in fibre because of their outer covering. Fibre absorbs water, swells and helps to
eliminate the waste products from the gastro intestinal tract smoothly, thus preventing constipation. When atta
is sifted, the fibre particles and some of the minerals and vitamins are removed. We should therefore avoid
sifting out atta as far as possible.

6. a) Define the following cooking methods:

i) Sauteing

Ans:- This method involves cooking food injust enough fat or oil to coat the base of the pan in which the cooking
is done. The food is tossed occasionally or turned over to enable the pieces to come into contact with the oil or
fat and get evenly cooked. The pan is usually covered with a lid to lett~e steam given off by the food help to

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cook it faster and evenly. Usually vegetables, small pieces of meat and pulses are cooked by this method. After
sauteing, liquids may be added if gravy is required. This method of cooking helps to keep pieces separated in the
cooked dish.

ii) Poaching

Ans:- Poaching is a method in which an egg is dropped into boiling water after removing the shell. The cooked
egg is soft, white and is easy to digest. You may add a little vinegar to the water to improve the product.

iii) Grilling

Ans:- The food is placed on a metal grill direct over the source of heat. This method is usually used for tender
cuts of meat, poultry or fish, and when foods need to be browned or made crisp on the surface. When bread is
browned under a grill or on live coals, the method is called toasting.

b) Enlist the types of convenience foods. (2)

Ans:- When food is processed, its appearance, composition and texture may undergo some changes, e.g., wheat
may be processed to make biscuits, bread, noodles. Convenience foods may be partially prepared or ready to
eat. Some foods like instant noodles or gulab jamun mix require some cooking by the housewife to obtain the
final product. The manufacturer only processes it partly. On the other hand, ready-to-eat foods like potato
wafers, compuffs, etc., need no preparation at home. Convenience foods may be classified into three groups:

• Canned foods

• Packed foods

• Frozen foods

7. a) Write the various methods of preserving perishable and semi-perishable foods. (5)

Ans:- Semi -perishable foods can be stored for a couple of weeks or even a month or two without any detectable
signs of spoilage. Temperature and humidity of the environment again affects the shelf stability of such foods.
Proper handling and storage can result in fairly long storage without spoilage. Examples are all cereal and pulse
products like wheat flour, semolina, vermicelli, broken wheat, Bengal gram flour, and some fruits and vegetables
like citrus fruits, aonla, apples, pumpkin, roots and tubers, yams, potatoes, onions, garlic etc. Following points
should while storing semi-perishable foods.

Processed cereal products develop an off-flavour or are infested by insects very easily if not taken care.
Therefore, they should be sieved and cleaned of all such contamination, exposed to the sun for a few hours,
allowed to cool and then stored in tightly covered bottles or other containers.

Especially onions and potatoes should be stored in a cool, dry and airy place to prevent them from developing
moulds or growing shoots. They are best hung up from the ceiling in a wire or plastic-mesh basket, or kept in
mesh containers which permit air circulation.

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Nuts become rancid and get infested with insects very easily, therefore, they should be bought in large
quantities only when storage space is available.

Fruits like apples, oranges and semi-ripe mangoes do last for a few weeks and should be put in a basket lined
and covered with paper to prevent them from drying up. They need a cool environment to last long.

Non- perishable foods will keep for months or years without spoiling unless handled and stored carelessly.
Examples of such foods are all preserved food products (canned, dried, pickled etc.), whole cereal, pulse and
millet grains, oil seeds, nuts, fats and oils, honey, sugar, jaggery, salt, some spices and essence. Following points
should be followed while storing non-perishable foods:

Food should be carefully cleaned i.e. free from gravel, husk and other foreign matter etc. and dried thoroughly
in the sun/ drier before storage.

Storage of foods should be done in clean containers with tight-fitting lids. Containers can be made of tin,
aluminum, plastic or glass. Clay pots or gunny bags may also used in case of large quantities.

A dry, cool and dark area should be chosen for storage of non-perishable foods.

The perishability of food dictates to a considerable extent the preservation techniques that are used to keep
that food in good quality. In case of non-perishable foods, preservation techniques are dedicated to keeping out
insects, rodents and other pests and keeping the foods dry to prevent it from becoming moldy. Perishable and
semi-perishable foods depend a great deal on the technologies of refrigeration, drying, freezing, canning and the
use of chemical preservatives to give shelf stability. These treatments can make such food commodities keep for
many months or years if they are performed properly.

b) Enlist the changes occur in fats & oils on cooking? (3)

Ans:- Frying is a process of immersing food in hot oil with a contact among oil, air, and food at a high
temperature of 150°C to 190°C. The simultaneous heat and mass transfer of oil, food, and air during deep-fat
frying produces the desirable and unique quality of fried foods. Frying oil acts as a heat transfer medium and
contributes to the texture and flavor of fried food. Deep-fat frying is one of the oldest and popular food
preparations. The economy of commercial deep-fat frying has been estimated to be $83 billion in the United
States and at least twice the amount for the rest of the world (Choe and Min, 2009). Frying time, food surface
area, moisture content of food, types of breading or battering materials, and frying oil influence the amount of
absorbed oil to foods. The oil contents of potato chips, corn chips, tortilla chips, doughnuts, French fries, and
fried noodle (ramyon) are 33% to 38%, 30% to 38%, 23% to 30%, 20% to 25%, 10% to 15%, and 14%,
respectively. The absorbed oil tends to accumulate on the surface of fried food during frying in most cases and
moves into the interior of foods during cooling. Deep-fat frying produces desirable or undesirable flavor
compounds, changes the flavor stability and quality, color, and texture of fried foods, and nutritional quality of
foods. The hydrolysis, oxidation, and polymerization of oil are common chemical reactions in frying oil and
produce volatile or nonvolatile compounds. Frying temperature and time, frying oil, antioxidants, and the type
of fryer affect the hydrolysis, oxidation, and polymerization of the oil during frying.

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8. a) Comment on nutritive value of nuts and oil-seeds.

Ans:- Different types of nuts like cashewnuts, almonds, walnut, groundnut, tilseed, pista, mustard and khus-
khus. These are mostly foods we eat in very small quantities. Groundnuts are eaten more often. Oilseeds are
rich in fat and may be used to extract oil. Groundnut, til and coconut are the main oil seeds used. Nuts and
Oilseeds are good sources of protein. However, the protein quality may be improved by combining foods like
groundnut with besan, til, milk powder or milk. We have just learnt that these foods are good sources of fat.
They are also good sources of beta-carotene, the precursor of vitamin A. Niacin (also called nicotinic acid) is also
present in nuts. Nuts and oil seeds are also good sources of minerals like iron and calcium. Til is a very rich
source of calcium.

Some other uses of these foods are listed below:

• Nuts may be roasted or fried and eaten as such. These make very tasty snacks. A thin coating of besan or
jaggery adds to the flavour of these nuts.

• Addition of nuts like peanuts (groundnuts) to various snacks not only increases the nutritional value but also
gives a nice flavour to the foods. Dishes like cutlets, ladoos, burfi, pakoras, become more tasty on the addition of
these roasted nuts.

• Groundnuts may be roasted and ground to form a paste. This paste is used in sandwiches, buns. It may be
used instead of fat in preparing sakkarparas.

• Groundnut flour may be added to flour to make narnkins, rotis, biscuits.

• Groundnuts like soyabean may be used to prepare groundnut milk which is good for children who are allergic
to cow's milk.

• Coconut milk is prepared by grinding grated coconut in water and filtering to obtain a clear liquid. This is ideal
for very small children and infants.

• Til seeds may be roasted and added to snacks, biscuits, cakes to enhance flavour. They can also be roasted and
mixed withjaggery syrup to make ladoos. You will really enjoy eating these delicious foods.

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b) Enlist ways through which we can include fruits in our daily diet. (2)

Ans:- Eating plenty of fruits and vegetables is a cornerstone of good health. It helps control blood pressure and
cholesterol, keeps arteries flexible, protects bones, and is good for the eyes, brain, digestive system, and just
about every other part of the body. But many of us have trouble putting that knowledge into practice and
getting five or more (emphasis on the "more") servings a day.

Aim for filling half of your plate with a variety of fruits and vegetables.

Try steamed broccoli, roasted cauliflower or a salad with tomatoes, peppers and cucumbers.

Add a fruit salad or diced peaches.

Make sure a variety of colors are represented in the produce you eat. Each will offer different nutrients.

When dining out, ask for a vegetable as a side dish or ask for a side salad instead of fries.

PART B (Practical Exercises) (40 Marks)

This part consists of four practical exercises. All are compulsory.

1. Record the dietary intake of a pregnant lady. List the menu and food items consumed in a day. Record
the nutrients obtained by the daily diet in a tabular form. (10)

Ans:- Eat a wide variety of foods to provide everything you and your baby needs. It’s not that different from a
regular healthy eating plan — just amplified a bit.

In fact, current guidanceTrusted Source is to continue to eat as you normally would in your first semester, then
increase 350 calories daily in your second trimester and 450 calories daily in your third trimester as your baby
grows.

As often as you can, avoid overly processed junk foods. Chips and soda, for example, contain no nutritional
value. You and your baby will benefit more from fresh fruits, vegetables, and lean proteins, such as chicken, fish,
beans, or lentils.

This doesn’t mean that you need to avoid all of your favorite foods during pregnancy. Just balance them with
nutritious foods so that you don’t miss any important vitamins or minerals.

Protein

Protein is critical for ensuring the proper growth of baby’s tissues and organs, including the brain. It also helps
with breast and uterine tissue growth during pregnancy.

It even plays a role in your increasing blood supply, allowing more blood to be sent to your baby.

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Your protein needs increase during each trimester of pregnancy. Research suggestsTrusted Source that protein
intake during pregnancy should be even higher than some current recommendations. It’s time to ramp up those
shrimp fajitas, pork curries, jerk chicken, and salmon teriyaki.

Need to eat about 70 to 100 gTrusted Source of protein a day, depending on your weight and which trimester
you’re in. Talk to your doctor to see how much you specifically need.

Good sources of protein include:

 nuts
 peanut butter
 cottage cheese
 beans
 Calcium

Calcium helps build your baby’s bones and regulates your body’s use of fluids. It does a body good, right?

Pregnant women need 1,000 mg of calciumTrusted Source, ideally in two doses of 500 mg, per day. You’ll likely
need additional calcium to supplement regular prenatal vitamins.

Good sources of calcium include:

 milk
 yogurt
 cheese
 low-mercury fish and seafood, such as salmon, shrimp, catfish, and canned light tuna
 calcium-set tofu
 dark green, leafy vegetables

Folate

Folate, also known as folic acid, plays an important part in reducing the risk of neural tube defects. These are
major birth defects that affect the baby’s brain and spinal cord, such as spina bifida and anencephaly.

When you’re pregnant, the American College of Obstetrics and Gynecology (ACOG) recommends 600 to 800 mcg
of folate. You can get folate from these foods:

 liver
 nuts
 dried beans and lentils
 eggs

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 nuts and peanut butter

 dark green, leafy vegetables
 Iron

Iron works with sodium, potassium, and water to increase blood flow. This helps ensure that enough oxygen is
supplied to both you and your baby.

You should be getting 27 mg of iron per day, preferably alongside some vitamin C to increase absorption. Good
sources of this nutrient include:

 dark green, leafy vegetables (noticing a trend with this one?)

 citrus fruits
 enriched breads or cereals
 eggs

Other nutrients are necessary to keep you thriving during your pregnancy like choline, salt, and B vitamins.

Aside from eating well, it’s important to drink at least eight glasses of water each day and to take prenatal
vitamins. It’s difficult to obtain sufficient amounts of certain nutrients, including folate, iron, and choline, from
food alone.

Make sure to speak with your doctor about which prenatal vitamins you should take.

Food Fix: What to Eat When Pregnant

Cravings and food aversions

During pregnancy, you may experience aversions to particular foods, meaning you won’t like the smell or taste.
You may also have cravings for at least one type of food.

Pregnancy cravings

You might start aching for a donut, Chinese food, or a strange food combination like the classic pickles and ice
cream.

It’s unclear why women develop food cravings or aversions during pregnancy. However, researchers believe
hormones play a role.

It’s fine to give in to these cravings sometimes, especially if you crave foods that are a part of a healthy diet.
However, you should try to limit your intake of junk food and processed foods.

There’s usually a tasty alternative that will be a better option. Craving some french fries? Oven-roasted sweet
potato wedges can feel just as indulgent with lots of good nutrients.

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Pregnancy aversions

Food aversions, on the other hand, may only be problematic if they involve foods that are important for baby’s
growth and development.

Talk to your doctor if you have adverse reactions to foods you should be eating during pregnancy. Your doctor
can suggest other foods or supplements to compensate for the lack of those nutrients in your diet.

Pica

Pica is a disorder that causes cravings for items that contain no nutritional value. Pregnant women with pica may
want to eat clay, cigarette ashes, or starch, among other strange substances.

When a woman has pica during pregnancy, it may indicate a lack of a specific vitamin or mineral. It’s important
to notify your doctor if you crave nonfood items or have eaten nonfood items. Eating such items can be
dangerous for you and your baby.

Healthy weight gain during pregnancy

If you’re concerned about weight gain, don’t stress too much. Some weight gain is normal during pregnancy. The
extra weight provides nourishment to the baby. Some of it is also stored for breastfeeding after the baby is born.

Women gain an average of 25 to 35 pounds (lbs.) during pregnancy. It’s normal to gain less weight if you start
out with more weight or to gain more weight if you were underweight before pregnancy.

You can speak with your doctor about the appropriate amount of weight for you to gain during your pregnancy.
The chart below provides some general guidelines, though everyone is different.

Recommended weight gain during pregnancy with one baby

*Body mass index (BMI) can be calculated using the following equation: weight (in pounds) / height (in inches)2
x 703.

Don’t worry too much about the number on the scale. Instead of focusing on your weight, concentrate on eating
a variety of nutritious foods. Healthy eating is incredibly important, and dieting to lose weight or prevent weight
gain can be harmful to you and your baby.

Healthy exercise

Besides eating a nutrition-focused diet, exercising during pregnancy can help you manage your health and de-
stress. Swimming and walking are good choices to get moving. Choose an activity (or a variety!) that you enjoy.

Avoid any extreme sports or contact sports, such as rock climbing and basketball. Staying safe while getting your
move on is ideal.

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If you didn’t exercise before your pregnancy, start out slowly and don’t overdo it. Consider looking into some
exercises or classes that focus specifically on pregnant people for extra support.

It’s also important to drink plenty of water so that you don’t get dehydrated. Make sure to talk to your doctor
before you start a new exercise routine.

Make sure you’re eating a balanced and nutritious diet during your pregnancy so you and your growing baby can
be as healthy as possible.

Include whole, nourishing foods, and limit your intake of foods without good nutritional value like processed and
fast foods.

Eat these:

 protein with every meal and snack

 whole grains
 five or more servings of fruits and vegetables per day
 dairy products or high calcium foods
 foods with essential fats
 prenatal vitamins

Avoid these:

 alcohol
 excessive caffeine
 raw meats and seafood
 high-mercury fish
 uncooked processed meats
 unpasteurized dairy

2. Conduct a survey in your nearby market and find out the different foods (atleast 10) preserved by sugar,
salt, acid and chemical preservatives. (10)

Ans:- Preservative for food may be defined as any chemical compound and/or process, when applied to food,
retard alterations caused by the growth of microorganisms or enable the physical properties, chemical
composition and nutritive value to remain unaffected by microbial growth. Some chemicals have been used
traditionally since several decades as direct or indirect inhibitors of microbial growth and are still widely used
despite their limitations

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The majority of food preservation operations used today also employ some kind of chemical additive to reduce
spoilage. Of the many dozens of chemical additives available, all are designed either to kill or retard the growth
of pathogens or to prevent or retard chemical reactions that result in the oxidation of foods.

Some familiar examples of the former class of food additives are sodium benzoate and benzoic acid; calcium,
sodium propionate, and propionic acid; calcium, potassium, sodium sorbate, and sorbic acid; and sodium and
potassium sulfite. Examples of the latter class of additives include calcium, sodium ascorbate, and ascorbic acid
(vitamin C); butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT); lecithin; and sodium and
potassium sulfite and sulphur dioxide.

According to FSSA rules → class I and class II preservatives

Class I preservatives

a) Common salt
b) Sugar
c) Dextrose
d) Glucose
e) Spices
f) Vinegar or acetic acid
g) Honey
h) Edible vegetable oil

Addition of class I preservatives in any food is not restricted, unless otherwise provide in the rule.

Class II preservatives

a. Benzoic acid including salts their of

b. Sulphurous acid including salts theirof
c. [Nitrates of] nitrites of sodium or potassium
d. Sorbic acid including its sodium, potassium and calcium salts
e. Nicin
f. Propionic acid including salts theirof
g. Methyl or propyl para-hydroxy benzoate
h. Sodium diacetate
i. Sodium, potassium and calcium salts of lactic acid

Benzoic acid and its salt

Widely use as an antimicrobial agent. Benzoate is more effective against yeasts and bacteria than molds.
Antimicrobial activity is achieved by inhibition in enzymatic system of microbial cells, affecting acetic acid
metabolism, citric acid cycle and oxidative phosphorylation.

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Antimicrobial activity is affected by pH of medium The maximum inhibition occurs at pH value of 2.5 to 4.0 and it
decreases when pH rises above 4.5.

The food products preserved with the benzoate include fruit juices and drinks, salads, jams and jellies, pickles,
dried fruits and preserves, ketch up and sauce, syrup, carbonated beverages, bakery items, salad dressings,
margarine and other fat spreads, spices.

Sulphur dioxide and sulfites

Sulphur dioxide (SO2) gas is one of the oldest antimicrobial agents. It is a colourless, nonflammable gaseous
compound or liquid under pressure with a suffocating pungent odour. When dissolved in water of foods, it yields
sulphurous acid and its ions, owing to its solubility in water.

Sorbic acid and its salts

Sorbic acid and its salts (calcium, potassium or sodium salts) are effective antimicrobial agents against yeast and
molds, as well as bacteria. They are less effective against bacteria. Sorbate has an upper pH limit for activity
around 6.0-6.5. The food products preserved with sorbates are carbonated beverages, salad dressings, tomato
products, jams, jellies, syrup, candy and chocolate syrup, cheese, sausages, smoked fish, fruit juices, grains,
breads and cakes.

3. Discuss the principle of egg preparation. Compare the time taken in coagulation of egg protein by
cooking the following: a. Omelette

b. Mixture of beaten egg and milk

c. Egg white

(10)

Eggs are often cooked and served as the main protein dish in a meal and are also used in the making of a
number of dishes like custards, cutlets, etc. Certain properties like colour, flavour, viscosity and coagulability
make eggs valuable in various cooking processes. The extensive use of eggs in cooking is mainly due to their
protein content. Protein coagulates during heating thus bringing about thickening as in custards, sauces and
puddings. You must have seen that on frying an egg, the egg white changes from a thick transparent liquid to a
white opaque mass, while the egg yolk no longer flows when cooked.

This is due to the coagulation of the egg protein on application of heat. At high temperatures, coagulation is very
rapid. However, the addition of substances like milk, sugar, etc. slows the rate of coagulation. The same
principle applies to the use of eggs as binding and coating agents in the preparation of cutlets, kababs, etc. The
egg protein coagulates, thus binding the mixture and holding the breadcrumbs to give a crust formation. The egg
protein is also a good emulsifying agent and is used extensively in -the preparation of mayonnaise, cheese
souffles, etc.

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Egg proteins change when you heat them, beat them, or mix them with other ingredients. Understanding these
changes can help you understand the roles that eggs play in cooking.

Proteins are made of long chains of amino acids. The proteins in an egg white are globular proteins, which
means that the long protein molecule is twisted and folded and curled up into a more or less spherical shape. A
variety of weak chemical bonds keep the protein curled up tight as it drifts placidly in the water that surrounds
it.

When you apply heat, you agitate those placidly drifting egg-white proteins, bouncing them around. They slam
into the surrounding water molecules; they bash into each other. All this bashing about breaks the weak bonds
that kept the protein curled up. The egg proteins uncurl and bump into other proteins that have also uncurled.
New chemical bonds form—but rather than binding the protein to itself, these bonds connect one protein to
another.

After enough of this bashing and bonding, the solitary egg proteins are solitary no longer. They’ve formed a
network of interconnected proteins. The water in which the proteins once floated is captured and held in the
protein web. If you leave the eggs at a high temperature too long, too many bonds form and the egg white
becomes rubbery.

4. Suggest any two preparations made from following food products. (10)

a) Bajra

bajra roti recipe | bajre ki roti | pearl millet roti recipe | sajje rotti with detailed photo and video recipe. a
healthy traditional north indian roti recipe made with bajra flour or pearl miller flour. it is particularly made in
rajasthani cuisine and typically served with dry curries or sabzi for lunch and dinner. it is generally popular at the
dry or hot climate demographics because it is considered to cool down the body and provide necessary
supplements.

Ingredients

 2 cup bajra atta / pearl millet flour / sajje hittu

 ½ tsp salt
 hot water (to knead)
 wheat flour (for dusting)

INSTRUCTIONS

 firstly, in a large mixing bowl take 2 cup bajra atta, ½ tsp salt and mix well.

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 add ½ of hot water and start to knead.

 knead to the soft dough for at least 10 minutes.
 add water as required and knead well as there is no gluten in the dough.
 pinch a small ball sized dough and knead again.
 dust with wheat flour and pat gently. you can alternatively use a rolling pin to roll as done for paratha.
 pat with both the hands until the roti turns as thin as possible. if the roti breaks, it means it needs more
kneading.
 dust off excess flour and put over hot tawa.
 now spread water over the roti with help of hand or wet cloth removing excess dough.
 wait until the water evaporates then flip it to the other side.
 press gently and cook all the sides.
 finally, serve bajra roti / sajje rotti with jaggery or curry.

b) Chana Sprouts

Ans:- Chana Palak Curry is a filling & healthy Indian recipe. The unusual combination of Chana and Palak makes
this dish exotic.

This flavorful curry made from sprouted black chickpeas, will tickle your taste buds as well as keep your blood
sugar levels under control.

Ingredients Of Sprout Chaat

1 cup kala channa-sprouted

1 cup soya beans-boiled

1 cup moong daal-sprouted

1 cup rajmah

1 cup paneer-diced

1/4 cup coriander leaves-chopped

Green chillies-chopped to taste

1 cup onions-chopped fine

1 cup tomato-de-seeded and chopped fine

1.5 tsp salt

2 tsp chaat masala

1 tsp cumin seeds-roasted and ground

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To make Sprouts:

1. Take bowl

2. Wash and soak chana overnight or atleast 8 to 12 hrs.

3.Drain water completely.

4. Allow to dry in air to avoid getting moisture

5.Take a clean washed light cloth and wet it.

6.Keep all the chana in the cloth and wrap it loose.

7.Place them in a low light and at room temperature. ( you can just place it , where there is no direct sunlight )

8.Keep wrapped till next day morning, you can see fresh little sprouts readily appearing on the chana.

9.You want to get bigger & thicker sprouts, rinse and drain for every 8 to 12 hrs for 3 to 4 days.

10. Take care not to disturb the sprouts while rinsing. They should stay firm inside the cloth.

11. To Prepare Sprouted Chana Palak Curry:

12.Heat oil in a pressure cooker or pan.

13. Add cumin seeds and wait to splutter.

14. Add finely chopped onion and cook for few minutes on medium heat stirring occasionally , until onions are
transculent.

15. Add sliced green chilly, ginger garlic paste and sauté for a minute.

16. Add the mashed tomatoes and cook for another 2 to 3 minutes until oil separates.

17. Now add chopped spinach / palak and mix well.

18.Add red chilly pwd, salt, turmeric pwd, garam masala pwd, cumin pwd and coriander pwd.

19.Mix for a few seconds.

20. Add sprouted chana and combine.

c) Pumpkinseeds

Ans:- Make a tasty and healthy snack in a few simple steps to add flavor and irresistible texture to each bite.
Pumpkin seeds are composed of two parts; the cream-colored shell and the kernel or pepita which is olive green
in color. Both are edible, so you can’t go wrong roasting the whole seed and enjoying the maximum nutritional
benefits.

Roast the Seeds

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The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes,
tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden
brown color, they are ready!

Benefits of Roasting Pumpkin Seeds

Ease: Since you’re already taking the time to cut and remove the seeds, why not pre-heat the oven and quickly
make a snack!

Versatility: I’m sure your pantry is already filled with seasonings to create unique and tasty combinations. You
can use any seasoning mix, like some chili powder for heat, curry powder or cumin for a more earthy flavor, or
even a sweet taste with cinnamon and maple syrup. Feel free to use vegetable oil, butter or coconut oil instead
of olive oil.

d) Khoa

Ans:- Khoya also known as mawa or khoa is dried evaporated milk solids. the milk is slowly simmered in a large
iron kadai, till all its moisture evaporates and it reduces to solids. In Indian cooking, especially in northern parts
of India, khoya forms a base of almost all sweets. Depending on the type of khoya, which can range from being
hard to soft to granular, they are used accordingly in sweets. Khoya is also added to curry recipes.

Usually I buy khoya from outside. It saves time and one does not have to go through the long process of cooking.
However, if you prepare the khoya as a side task, with you doing something else in the kitchen, like chopping,
preparing some other recipes etc, then it does not look like a time consuming method. Since the milk gets
reduced on its own on a low flame and all you have to do is stir and scrape at intervals. Its not tedious. So i do
suggest to prepare khoya simultaneously when you are cooking or doing some other chore in the kitchen. This is
multi tasking and you have to be attentive �

The pan to be used for making khoya, should be thick bottomed or an overall thick pan or kadai. This is so that
the milk does not get burned or browned from the bottom. If this happens, then whatever effort you have put,
goes waste. The pan has to be deep too, so that the milk does not fall out, while simmering. I used my large non
stick kadai to make the khoya. Non stick works very well when making products like khoya.

This is not a recipe as such, but A method sharing on how to make khoya. you can use any amount of milk to
prepare khoya. The milk has to be fresh and full fat milk. Whole milk gives better results. 1.25 litres of milk
yielded 250 gms of khoya. Depending on the quality and fat content, the khoya yield can be less or more. You
can even make khoya from 1 litre to 2 litres of milk.

Like all homemade stuff, homemade khoya is also 100 times better than the store brought ones. There is just
the richness & goodness of milk in this homemade khoya. No additives or preservatives are added. This khoya
stays good for about 3 to 4 days in the refrigerator. in the freezer, you can keep for 6 to 8 days.

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