Calculate the energy value of the following foods in kcal:
 i) One teaspoon containing 5 gram of sugar
 ii) One tablespoon containing 15 gram of mustard oil
 iii) One cup lemon water containing 150 ml water, 10 gram sugar and 2gram salt

Enlist the methods of preserving perishable food, giving an example for each method. Explain briefly any two methods of preservation

Explain briefly the nutritive value of:
a) Pulses
b) Nuts and Oilseeds
c) Vegetables
d) Fruits 

Make a list of 10 spices and condiments used in your household. In which form (whole/grounded/roasted) and food recipes are they used. Also mention the importance of spices and condiments in our diet. What points would you keep in mind in selection of spices? (Refer DNHE 1, Unit 19)  

Visit a milk dairy/milk vending outlet/Mother dairy booth in your locality. List the types of milk and milk products available. Compare the cost of these items per litre/kg. What is the nutritive value of milk and/or products. Present your answer in tabulated form

 “Selection of a balanced diet is easier if foods are categorized into food groups” Justify this statement highlighting the three food groups based on the functions they perform in the body.  

Explain the importance of water in our body. 

What are artificial sweeteners? What is the role of artificial sweeteners in health and disease?