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Assignment

Class:IX

Week:6^th April – 10^th April

Chapter 4/ Topic: Nutrients and their Functions (cont.)

• Subtopics:

• • • • Sources of different nutrients(Vitamins, Minerals, Fibre, Water)

      • Functions of different nutrients (Vitamins, Minerals, Fibre, Water)

      • Deficiency diseases, their causes and symptoms (Vitamins, Minerals, Fibre, Water)

ASIGNMENT-4

1. SHORT ANSWER TYPE QUESTIONS:

Q1.What are vitamins?

Q2. What are the fat soluble and water soluble vitamins?

Q3.Make a table and name the diseases caused by deficiency of each vitamins.

Q4. Which food will you prescribe for the patients suffering fro

1. Scurvy, 2. Beri-Beri and 3. Anaemia?

Q5. State how each of the following nutrients contributes to good health

1. Iron 2. Calcium 3. Vitamin A 4. Protein

Q6. Why do iodine is considered to an important dietary nutrient?

Q7. What are the symptoms of Ricket and Osteomalacia?

2. LONG ANSWER TYPE QUESTIONS:

Q1. Mention any three symptoms of Kwashiorkor? What are the preventive measures of this disease?

Q2. State the functional classification of food.

Q3. What are the uses and sources of Vitamin C (Ascorbic Acid)?

Q4. What is Anaemia? Mention any two causes of iron deficiency.

Assignment

Week:14^th April – 18^th April

Chapter 3/ Topic: Food Preparation(Methods of Cooking) Text-pages 30-33

• Subtopics:

• • • • Purposes of cooking food

      • Effects of cooking on food

      • Types of Methods of cooking (To be cont.)

ASIGNMENT-5

1. SHORT ANSWER TYPE QUESTIONS:

Q1. Why the food need to be cooked properly? Give two reasons.

Q2. Give three purposes of cooking food.

Q3. Mention any two points of effect of cooking of food on nutritive value.

Q4. Explain how does heat affect the absorption of protein?

Q5. Name any two food which give a special flavour when it is browned during Cooking.

Q6. Why we sometimes combine different types of food while cooking?

Q7. How does cooking help food to be safe for eating?

Q8. What are the four methods comes under moist heat cooking?

Submission Date:21.4.20

e-mail id: manasi.mishra@dpsn.org.in

Assignment

Class:IX

Week:

Chapter 3/ Topic: Food Preparation(Methods of Cooking by moist heat)

Text-pages 34-36((To be cont.)

• Subtopics:

• • • • Moist heat cooking

      • Boiling and stewing

      • steaming

      • Pressure cooking

ASIGNMENT-6

1. SHORT ANSWER TYPE QUESTIONS:

Q1.Name two cooking methods under moist heat.

Q2. Mention two advantages of boiling.

Q3. Mention any two advantages of steaming.

Q4. Why do many Indian cuisines use steaming method of cooking?

2. LONG ANSWER TYPE QUESTIONS

Q1. What is steaming method of cooking? Differentiate direct and indirect method of steaming.

Q2. Mention any three points to be remembered while using pressure cooker?

Submission Date:25-.4.20

e-mail id: manasi.mishra@dpsn.org.in

Assignment

Chapter 3/ Topic: Food Preparation(Methods of Cooking by dry heat)

Text-pages 36-41(()

• Subtopics:

• • • • Dry heat cooking:

1.Baking

2.Roasting

3.Grilling

• • • • Frying

1. Sauteing

2. Shallow frying

3. Deep Frying

• • • • Microwave cookery

      • Basic suggestion and precaution for cooking

ASIGNMENT-7

1. SHORT ANSWER TYPE QUESTIONS:

Q1. Name two cooking methods under dry heat.

Q2. Mention the differences between baking and roasting .

Q3. Describe the earthen oven. What gives an unique flavour to the food cooked in an earthen oven?

Q4. Mention the difference between shallow frying and deep frying?

Q5. Why do the fruits and vegetables need to be washed before cutting?

2. LONG ANSWER TYPE QUESTIONS

Q1. Mention any four advantages and dis advantages of frying.

Q2. Mention any four precautions we must take while cooking.

3. Project based on the chapter:

Prepare two healthy breakfast(Any two days according to your choice) using any two methods of cooking.

Click pictures and describe the methods of cooking And recipe of the food you made.

Submission Date:3.5.20

e-mail id: manasi.mishra@dpsn.org.in

Assignment

Short questions:

1. What do you mean by furnishing?

2. What are the objectives of furnishing?

3. What do you mean by the term beauty?

4. What do you mean by expressiveness?

5. How can you increase the expressiveness in a house?

6. State any two functions of curtains.

7. Name any two types of carpet.

8. State two ways of taking care of carpets.

9. What should be the choice of colour of a carpet for a large room?

10. What type of curtains should be used in rooms with lot of patterns?

11. What is the use of carpets in the room?

12. What is an area rug?

Long Questions:

1. Suggest a few points to be kept in mind while selecting curtains and draperies.

2. Explain the importance of curtains and draperies.

3. State the factors to be considered while choosing carpets for our room.

4. What are the factors to be kept in mind while choosing upholstery fabric?

5. Explain any five factors to be kept in mind for selection of fabrics.

Please read the lesson sent. Prepare the chapter based on the slides in the ppt and send the answers for short and long questions by 26.3.20 at my email id : shamita.biswas@dpsn.org.in

Assignment

Chapter: Space Organization in the kitchen

Short Questions:

1. What are the characteristics of a good kitchen?

2. What do you mean by Work Triangle?

3. Name the different types of kitchen.

4. Name three major work areas in the kitchen.

5. What should be the right aspect for an ideal kitchen?

6. Give two reasons why a kitchen should be well ventilated.

7. Why work triangle is used in the planning of a kitchen?

8. Is it essential to have enough windows in a kitchen? Explain with reasons.

9. List two factors that influence the size of the kitchen.

10. Which kind of materials should be used for kitchen counters?

11. List two uses of sink.

12. List the advantages of a well planned kitchen.

13. Name three important features of the cooking centre.

14. What is the purpose of having a chimney in the kitchen?

15. Why should a kitchen be faced in the north eastern direction?

16. What type of flooring is ideal for a kitchen?

17. What colour should be used in a kitchen and why?

Long Questions:

1. Discuss the characteristics of a good kitchen.

2. Discuss the arrangement and importance of various work centres in a kitchen.

3. Why is it mandatory to have sink centre in the kitchen?

4. Mention five important factors to be considered while planning a kitchen.

5. Mention the factors to be considered while planning door and window for the kitchen.

6. What are the consideration to decide the size of the kitchen?

7. Discuss the ways to save time and energy while working in the kitchen.

8. Write in brief the characteristics of any three types of kitchen

Assignment

Chapter: Balanced Diet

Short Questions:

1. Define “Balanced Diet”.

2. What are the characteristics of a Balanced diet?

3. Name the micro and macro nutrients?

4. What are food groups? Name the five food groups.

5. Give two examples of nutrients found in each food groups.

Long Questions:

1. Meals are to be planned in a balanced manner. Explain with suitable examples.

2. Name the five food groups and discuss nutritional contribution of each group.

NOTES:

Meal Planning

Diet for Adolescents

RDA

Energy -2600 Calorie/ day

Protein -70-79 gram

Calcium 600 gram

Vitamin A - 600 microgram

Iron - 50 milligram

The period of adolescence is one of considerable stress in terms of physical growth, hormonal changes and emotional strain.

Adolescents’ caloric needs vary depending on their growth rate, degree of physical maturation, body composition and activity level. However they do need extra nutrients to support the adolescence growth spurt which for girls reaches its peak at 15 years and for boys at 19 years.

Food habits during adolescence play a major role in maintaining good health. Skipping meals, snacking on junk food and eating out do not contribute towards good health. Crash diet and swing in weight loss should be avoided. A realistic meal pattern for lifetime should be established. As a result of wanting to appear slim and good looking, a lot of teenagers of prone to eating disorders like anorexia nervosa and bulimia nervosa which is often life threatening.

Adolescents require large amount to nutrients to support the acceleration in growth during this period. As much as twice the calcium, iron, magnesium, roti and Zinc incorporated into developing tissues during the growth spot as compared three years before and after period. Due to increase energy needs, the recommended intake for vitamin B increases. The B-group vitamins form part of coenzymes required for digestion.Vitamin D is important in formation of long bone. [the requirement to other vitamins like A, C, and E also increases] Another important nutrient for this age is calcium. This is needed to provide material for the growth of the skeleton and teeth, and for other physiological functions.

Iron for body tissues and blood is very essential. There isan increase in the blood volume among adolescents and consequently increase in iron intake. Onset of menstrual cycle in girls, increases their iron requirement.

Requirement of iodine also increases during this period, especially in case of girls. The use of iodised salt and Iodine rich food will provide an adequate intake. Milk, egg, whole grain cereal and vegetables should be included in the diet to increase your sufficient supply of protein Calcium and Iron.

It is also necessary to train adolescence to eat properly at regular meal time, in a relaxed manner. Nutritional snacks can also be used in between their meals.

Sample menu plan

Breakfast

milk with cereals /Bread Toast with butter or jam /Stuffed Paratha and fruits

Mid-day snacks [at school or college]

vegetable paneer sandwich will coffee, veg cutlet, or soyabean samosa

Lunch

Rice dal, chapati, palak paneer, mix vegetable korma, salad

Evening [tea time]

Milk/ coffee, veg cutlet, or soya bean samosa

Dinner

Lauki ki sabzi, mix vegetable curry, chapatti, pulao salad and payas/sewai.

Meal Planning

Diet for Old Age/ Elderly

RDA

RDA

Energy - 1976 k. cal

Protein- 60 gram

Calcium 400 milligram

Thiamine 1.0 mg

Since good nutrition is of immense significance during old age, care should be taken that the diets of elderly are nutritionally adequate and well balanced. With the advancement of age, the energy needs are reduced as a result the total quantum of food intake is lowered while the requirement of most of the other nutrients remains unaltered. Therefore it becomes all the more important to provide adequate amount of all the nutrients within the decreased energy levels.

Few factors to be kept in mind while planning balanced meal for the elderly:

• Intake of energy rich foods like sweets, fried or high fat foods, cereals and starches needs to be reduced while liberal amounts of milk and Milk products, fresh fruits, vegetables particularly green leafy vegetables should be included to meet the vitamin and mineral needs.

• An adequate intake of calcium in particular should be ensured to compensate for its losses due to gradual mineralization of bones associated with aging.

• Since sufficient exposure to sunlight is essential to meet the body’s need for Vitamin D,in case of elderly individuals confined to bed, supplements of this vitamin need to be provided.

• Foods rich in fat specially saturated fat, should be avoided and instead oil containing high levels of polyunsaturated fatty acids such a Sunflower oil, soya bean oil etc. should be used to prevent and control the condition of hypertension and other cardiovascular diseases.

• Intake of simple sugars should be reduced as these provide only empty calories.

• Dietary fibre has a beneficial effect in various conditions associated with aging such as constipation, diabetes and cardiovascular diseases, adequate amount of food rich in dietary fibre should be included in the diet.

• Water is important in the diet of older persons, as the normal functioning of Kidneys decreases as one grows older. Water is important in carrying away waste excreted by the Kidneys, and it becomes easier for the Kidneys to function with diluted urine. Constipation is often a problem in later life and drinking water in proper quantity reduces this ailment also.

[Non-nutritional factors]

• With the advancement of age, the capacity to digest and tolerate large meals often decreases. Therefore, the quantity of food given at a time need to be decreased. If required number of meals can be increased as per the individuals’ tolerance.

• Due to loss of teeth particularly if dentures are not used, modifications in consistency needs to be done. The diet should be soft, well cooked and should include food that need little or no mastication such as milk and milk product, soft cooked eggs, tender meat, gruels, soft cooked vegetables, grated salads, fruit juices, soft fruits like Banana and stewed fruits.

• The food for the elderly should be colourful, attractive and tasty and should be served in pleasant surrounding so as to arouse the appetite and interest in the food.

• Apart from the diet the elderly are advised to continue with the physical activity and light exercises to keep fit and prevent the occurrence of diseases like Arthritis, gout and obesity. Regular periodic health check-ups and weight monitoring also helps in physical fitness and early detection of complications if any.

Assignment

Meal Planning, Food Preparation and Food Presevation

Long Questions:

1] What do you understand by ‘diet modification’?

2] Mention two reasons for modifying a diet.

3] State two advantages and two disadvantages of cooking with

a) Solar energy/cooker,

b) Microwave

4] Define Binge eating disorder.

5] What are the causes of under and over-nutrition among adolescents? (State 2 each)

6] Mention two advantages and two disadvantages of peeling and soaking. (pre-cooking)

7] What do you understand by pounding?

8] Mention 2 foods to be avoided and 2 foods to be included for a person suffering from:

a) Obesity

b) Diabetes

Short Questions:

1] Plan a special diet for a person suffering from

a) Fever

b) Diarrhoea

c) Constipation

2] Mention the dos and don’ts of cooking to minimise loss of nutrients. [10 points]

3] Write short notes on ‘Anorexia and Bulimia Nervosa’.

4] How can one control eating disorders? Explain with examples.

5] Discuss the types of modified diets with examples.

6] Discuss any two technologies of cooking that is eco-friendly.

All questions to be completed and submitted by 25^th April, 2020.