Give the classification of food based on perishability with suitable examples.

a. The storage form of carbohydrate in plants is..................

h. The chewed food mixed with saliva passes into stomach through a tube like structure

known as....................

c. .................are the building blocks of all proteins.

d. ..,... ......in green leafy vegetables act as inhibitor which bind with calcium

and inhibits its absorption.

e. Vitamin D is also known as................... vitamin.

f. On an average, a well nourished lactating woman secretes abou...............t ml of

milk per day.

g. In children complementary feeding should be started by around.................. months

of age.

h. The process in which milk is heated to a high temperature for a short period of

time to destroy the bacteria is termed as..................

i. Most bacteria, yeasts and moulds grow best between............. tempera

ture.

j. Moon face is the characteristic sign of f............orm of PEM.

Angular stomatitis is one of the most common clinical sign of riboflavin deficiency

In the regulation of body temperature water plays a very important role.

The weighment method is the most widely used method of dietary assessment.

What are the major factors need to be considered while setting up the food service establishment’?Explain with examples
 

During pregnancy the hacmoglobin level increases