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EXPERIMENT 1
AIM – Modification of normal diet to soft diet for elderly person

PERSONAL DETAILS –

Name

Age – 70 yrs

Gender

Occupation – retired (sedentary)

Income group –middle income group

Food habit – (vegetarian/ non – vegetarian)

NUTRITIONAL REQUIREMENT –

Energy – 2320 Kcal

Protein – 60 gm

Calcium – 600 mg/d

Iron – 17 mg/d

DIETARY GUIDELINES FOR AN ELDERLY PERSON

Proper diet and a healthy life go hand in hand, especially for older adults over the age of 65.
According to reports by World Health Organization (WHO), a majority of the diseases that older
people suffer are as a result of lack of proper diet. For instance, fat in food is linked cancer of the
prostate, colon, and pancreas. Degenerative diseases such as osteoporosis and diabetes are also
diet-related, more specifically with micronutrients.

 Calcium and Vitamin D- Older adults need more calcium and vitamin D to help maintain
bone health. To meet these needs, calcium-rich foods and beverages should be selected
and three servings of low-fat or fat-free dairy products should be consumed each day.
Other sources of calcium include fortified cereals and fruit juices, dark green leafy
vegetables, canned fish with soft bones, and fortified plant-based beverages. Good sources
of vitamin D include fatty fish, such as salmon, eggs and fortified foods and beverages.

 Vitamin B12 - Some adults older than 50 may not be able to absorb enough vitamin B12.
Fortified cereal, lean meat and some fish and seafood are sources of vitamin B12.

 Dietary Fiber - Eat fiber-rich foods to stay regular. Dietary fiber also may help lower your
risk for heart disease and reduce your risk for Type 2 diabetes. Whole-grain breads and
cereals, and more beans and peas — along with fruits and vegetables which also provide
dietary fiber should be consumed.
 Potassium - Consuming adequate potassium, along with limiting sodium (salt) intake, may
lower your risk of high blood pressure. Fruits, vegetables, beans and low-fat or fat-free dairy
products are good sources of potassium.
 Fats - Most of the fats should be polyunsaturated and monounsaturated fats, which are
primarily found in nuts, seeds, avocados, vegetable oils and fish. Foods that are low in
saturated fat and trans fat should be chosen to help reduce your risk of heart disease.

 Fruits and vegetables should be consumed regularly. They can be fresh, frozen or canned.
Eat more dark green vegetables such as leafy greens or broccoli, and orange vegetables
such as carrots and sweet potatoes.

 At least three ounces of whole-grain cereals, breads, crackers, rice or pasta should be
eaten every day. Whole grains should be chosen whenever possible to fibre to the diet to
prevent constipation.

 Physical Activity - Balancing physical activity and a healthful diet is the best recipe for
health and fitness. Set a goal to be physically active at least 30 minutes every day — this
even can be broken into three 10-minute sessions throughout the day.
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MODIFICATION OF A FAMILY MEAL FOR AN OLD PERSON

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A DAY’S DIET FOR AN OLD PERSON

(HERE COPY DOWN THE DIET CHART YOU HAVE PLANNED FOR OLD PERSON IN THE GIVEN FORMAT)

MEAL MEAL TIME MENU INGREDIENTS HOUSEHOLD

MEASURES
EARLY MORNING
BREAKFAST
MID – MORNING
LUNCH
LATE – AFTERNOON
TEA TIME
DINNER
EXPERIMENT 2

AIM – development and preparation of supplementary foods for nutrition programme

SUPPLEMENTARY NUTRITION is an important approach for prevention and treatment of

malnutrition among children, pregnant women, and lactating mothers. It is being implemented in
India through a number of government and nonofficial programs. Government food distribution
programmes have the potential to reduce malnutrition at scale. The Supplementary Nutrition
Programme (SNP) under the Integrated Child Development Services (ICDS) in India presents a
unique example of a state-led food distribution initiative to address malnutrition. Targeted at
pregnant and lactating women, children (0-6 years) and adolescent girls, SNP uses an agri-food
value chain-based approach to improve the nutrition status of these vulnerable groups. The
vulnerable groups in our population include infants and preschoolers, pregnant and lactating
women. It is a fad that there is quite a wide gap between the RDA and the amount of energy and
protein actually supplied by the diet. To fill this gap a nutritious food supplement rich in energy and
protein is to be provided. Our effort is to add extra food to the home diets of a person so as to
meet the RDAs for energy and protein.

INTEGRATED CHILD DEVELOPMENT SCHEME

The ICDS programme is primarily a child welfare programme. It was started by the Government of
India in 1975-1976. In ICDS, for the first time an attempt has been made to combine (integrate) all
the relevant services of health, nutrition and education and deliver them as a package to children
and their mothers. Integration of services and consideration of the mother and child as one
'biological unit' are the unique features of this programme.

The programme's main aim is to provide nutrition, health and educational services to children
before and after birth and through the early childhood period so that their proper physical, mental
and social development is ensured.

The specific objectives of ICDS are to :

i) improve the nutritional and health status of children in the age group of 0 to 6 years and
adolescents;
ii) lay the foundation for proper psychological, physical and social development of the child;
iii) reduce the incidence of mortality, morbidity, malnutrition and school drop-out;
iv) achieve effective coordination of policy and implementation amongst the various
departments to promote child development;
v) enhance the capability of the mother to look after the health and nutritional needs of the
child through proper nutrition and health education.

Components of ICDS are:

i. Supplementary nutrition.

ii. Immunization.

iii. Periodic health check-ups, treatment of minor ailments.

iv. Growth monitoring.

v. Non-formal pre-school education.
vi. Health/Nutrition education to women.

vii. Safe drinking water. (do not under line)

Supplementary Nutrition - This is one of the major components of ICDS. For this purpose all
families in the community are surveyed to identify the poorest children below the age of six, and
expectant or nursing mothers. Three hundred days a year, supplementary food is prepared and
distributed to them at the anganwadi. The type of food varies from State to State but usually
consists of a food item (that can be easily prepared at the anganwadi) containing cereals, pulses,
oil and sugar. Additionally, specific nutrients are supplied to take care of individual deficiencies:
vitamin A for blindness, iron and folic acid for anaemia and iodized salt in areas where iodine
deficiency is present. Energy and protein content of the supplementary food supplied to different
target beneficiary groups is as follows:

Target group Energy (Kcal/d) Protein (gm/d)

Infants (6-12 months) 200 8-10
Children (1-6 years) 300 15
Adolescents 500 20
Pregnant and nursing women 500 25

MID DAY MEAL PROGRAMME

The Mid-day Meal Scheme is a school meal programme of the Government of India designed to
better the nutritional standing of school-age children nationwide.[1] The programme supplies free
lunches on working days for children in primary and upper primary classes in government,
government aided, local body, Education Guarantee Scheme, and alternate innovative education
centres, Madarsa and Maqtabs supported under Sarva Shiksha Abhiyan

The objectives of MDM as issued by the government:

• Improving the nutritional status of children in classes I-V in Government, Local Body and
Government aided schools, and EGS and AIE centres
• Encouraging children, belonging to disadvantaged sections, to attend school more regularly
and help them concentrate on classroom activities
• Providing nutritional support to children of primary stage in drought affected areas during
summer vacation

 Boost students enrolment

 Helps to promote students attendance and concentration in class
 Serves as an incentive not only for the children but also for the parents as it has an implicit
subsidy
 The attraction for children who are otherwise reluctant to go to school
 The nutritional impact which helps students in their learning
 Helps to solve deficiency-related diseases that are endemic in some areas of the country
The nutritional guidelines for the minimum amount of food and calorie content per child per day
are:

Entitlement norm per child per day under MDM

Item Primary (class one to five) Upper primary (class six to eight)

Calories 450 700

Protein (in grams) 12 20

Rice / wheat (in grams) 100 150

Dal (in grams) 20 30

Vegetables (in grams) 50 75

Oil and fat (in grams) 5 7.5

In the case of micronutrients (vitamin A, iron, and folate) tablets and de-worming medicines, the
student is entitled to receive the amount provided for in the school health programme of
the National Rural Health Mission.
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PREPARATION OF VARIOUS SUPPLEMENTARY FOODS FOR NUTRITION PROGRAMME

(SELECT ANY 2 RECIPE OUT OF THE FOUR recipe from each category

WRITING PATTERN WILL BE

RECIPE 1 – RECIPE NAME (RICH IN ENERGY AND PROTEIN)

FOR INGREDIENTS WRITING FORMAT

ITEM – AMOUNT

Eg – PALAK – 1 CUP (CORRECT WRITING STYLE)

1 CUP PALAK ( INCORRECT WRITING STYLE)

EACH RECIPE SHOULD BE STARTED FROM A NEW

PAGE NO CONTINUATION ALLOWED
RECIPE 1 & 2 – ENERGY AND PROTEIN RICH

SOYA KHICHDI
Ingredients

 Soya bean soaked 100 grams

 rice soaked and drained 140 grams
 Tomato chopped 3 medium
 Green chilli slit 3
 oil 1 teaspoon
 Cumin seeds 1/2 teaspoon
 Onion sliced 2 medium
 Ginger-garlic paste 1 teaspoon
 Turmeric powder 1/2 teaspoon
 Salt 1/2 teaspoon
 potato boiled 10-12 cm dices

Method

 Bring 1 litre water to the boil in a deep pan. Add the drained soya beans and rice, along
with the tomatoes and green chillies. Cook until both the rice and beans are done – about
35–40 minutes.
 Heat the oil in a non-stick pan and add the cumin seeds. When the seeds begin to change
colour, add the onion and ginger-garlic paste and sauté until the onion is golden.
 Stir in the turmeric, salt, potatoes, mixing well, followed by the cooked rice and beans.
 Add 200ml water and simmer on a medium heat for 5–7 minutes.
 serve hot.

POUSTIK ROTI AND SOYA BEAN CURRY

SOYABEAN CURRY

Ingredients

 3 tsp oil
 1 onion, thinly sliced
 3 cloves garlic
 1 inch ginger
 2 tomato, finely chopped

  2 cups soya chunks

 1 tsp cumin seeds / jeera
 1 bay leaf / tej patta
 ½ tsp turmeric powder / haldi

 salt to taste
 1 tsp kashmiri chilli powder / lal mirch powder
 1 tsp coriander powder / dhaniya powder
 1 cup water

Method

1. firstly, boil soya chunks for 8 minutes and transfer to a bowl of cold water.
2. allow to rest for 10 minutes and squeeze completely.
3. firstly, in a large kadai heat oil.
4. further, add cumin, bay leaf, cinnamon stick and saute.
5. then add finely chopped onions and saute.
6. also add chilli powder and turmeric.
7. now add prepared onion-tomato masala paste and saute.
8. add coriander powder and salt.
9. furthemore, add water mix well.
10. now add squeezed soya and cover the kadai. simmer for 10 minutes.
11. finally, mix well and serve.

POUSHTIK ROTI

Ingredients

 100 gm gram flour (besan)

 5 tablespoon finely chopped coriander leaves

 2 teaspoon carom seeds

 water as required

 50 gm whole wheat flour

 2 medium green chilli

 3/4 teaspoon salt

Method

 gather all the ingredients and combine them to form a smooth and thick dough. Use the
appropriate amount of water for kneading the dough.

 Preheat a non-stick griddle over a medium to low heat.

 pull out small balls from the dough and make flatten them out, using a rolling pin.
  Flip the chapati on a griddle and cook
 Let the besan roti cook until it turns golden and dark spots are visible.
 Repeat with the rest of the dough and is the best when served hot and fresh

MISSI ROTI AND MIXED DAL

MISSI ROTI

Ingredients

 1 cup Chickpea flour

 1/2 cup Whole wheat flour

 1/2 cup All purpose flour

 1/2 tsp Turmeric powder

 1/2 tsp Red chilli powder

 1 tsp Salt

 2 tbsp Oil

 2 tsp Kasuri methi

METHOD
1. Add all the ingredients in a bowl and mix nicely with your finger tips.

2. Add little water and knead to make a soft dough.

3. Heat a griddle until it is very hot.

4. Divide the dough into 8 equal parts.

5. Make a smooth ball from each part.

6. Roll out each roti evenly and toast it on the griddle

7. Make all the roties in the same manner.

8. Serve hot

MIXED DAL

Ingredients

For Pressure Cooking:

 1 tsp oil
 ¼ moong dal
 ¼ cup masoor dal
  3 cup water
 ¼ tsp turmeric

For Dal Fry:

 1 tbsp ghee / clarified butter

 1 tsp cumin / jeera
 1 bay leaf / tej patta
 2 dried red chilli, broken
 1 onion, finely chopped
 2 green chilli, slit
 1 tsp ginger garlic paste
 1 tomato, finely chopped
 ¼ tsp turmeric
 1 tsp salt
 ½ cup water

INSTRUCTIONS

1. firstly, in a kadai heat 1 tbsp ghee and saute 1 tsp cumin, 3 pods cardamom, 1 bay leaf and
2 dried red chilli.
2. also add 1 onion, 2 green chilli, 1 tsp ginger garlic paste and saute well.
3. additionally, add 1 tomato and saute till the tomatoes turn soft and mushy.
4. now add ¼ tsp turmeric, 1 tsp salt and mix well.
5. add pressure cooked dal, making sure dal has cooked well.
6. also add ½ cup water or more adjusting consistency as required.
7. cover and simmer for 5 minutes or till dal absorb flavour.
8. now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
9. finally serve mix dal fry with hot steamed rice or roti.

DALIA KHICHDI

Ingredients

 1 cup dalia (broken wheat or cracked wheat)

 ½ CUP MOOND DAL
 1 medium sized onion, finely chopped
 1 inch ginger, finely chopped
 1 or 2 green chilies, finely chopped
 1 medium sized tomato, finely chopped
 ½ cup chopped carrots
 ½ cup chopped potatoes
 ½ cup green peas, fresh or frozen
  4 cups water
 1 teaspoon cumin
 1 tablespoon oil or ghee (clarified butter)
 salt as required

Method

 Heat oil or ghee in a 3-litre pressure cooker.

 Keep the flame to medium-low. Splutter 1 teaspoon cumin first in the hot oil.
 Add 1 chopped onion and saute till they become translucent on medium-low to medium
flame.
 Now add 1 inch finely chopped ginger and 1 to 2 finely chopped green chillies. On a low
flame saute for some seconds or till the aroma of ginger goes away.
 Add 1 finely chopped tomato and saute for 1 minute.
 Now add ½ cup chopped potatoes, ½ cup chopped carrots and ½ cup of green peas (fresh
or frozen). Saute for 2 minutes on low to medium-low flame. Keep stirring at intervals.
 Rinse the dalia, moong dal and add to the veggies. Stir for 3 to 4 minutes on a low flame.
 Add 4 cups water and salt as required. Stir and pressure cook on medium flame for 10-12
whistles or till the dalia is cooked well. Timing will vary depending upon quality of dalia.
 If the daliya has not cooked completely, then add some more water and pressure cook for a
few whistles more or cook without the lid till they are softened and you get a porridge like
consistency.
 Garnish vegetable daliya with coriander leaves and serve hot or warm

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RECIPE 3 & 4 – IRON RICH

BAJRA PALAK KHICHDI

Ingredients

o Bajra soaked 1 cup

o Split Green Gram soaked 1/2 cup
o Palak – 1 cup
o Pure ghee 1 cup + to serve
o Cumin seeds 1 teaspoon
o Cloves 7-8
o Ginger grated 1 1/2 tablespoons
o Green chilli broken 1
o Turmeric powder 1/4 teaspoon
o Salt to taste

Method

 Drain and put bajra in a chopper jar and crush. Heat ghee in a pressure cooker, add cumin
seeds, cloves, ginger and sauté till fragrant.
  Add bajra, palak and chilkewali moong dal and mix well and sauté for 3-4 minutes. Add
green chilli, turmeric powder and salt. Sauté for 2 minutes. Add 4 cups water and mix.
 Put the lid on and cook under pressure till 4-5 whistles are given out. Let it stand till
pressure reduces completely. Serve hot with ghee or yogurt

POHA
Ingredients
 1.5 cups poha 114 grams, use thick poha
 1/4 teaspoon turmeric
 1/2 teaspoon + 1/8 teaspoon salt divided, adjust to taste
 1/3 cup green peas I used frozen, soaked in warm water for 10 minutes
 2 teaspoons oil 10 ml,
 1/2 teaspoon mustard seeds
 1.5 tablespoons raw peanuts
 1 small red onion chopped
 1 green chili chopped
 10-12 curry leaves
 1/4 teaspoon sugar optional
 1/2 lemon juice

Method

1. To a strainer, add flattened rice (poha). Rinse it under running water until it turns soft. To
check if it's done, press a flake between your thumb and index finger, it should break easily.
2. Add turmeric and 1/2 teaspoon salt to the poha and toss to combine. Set it aside while you
make the tempering in the pan.
3. Heat oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them
pop.
4. Then add the peanuts and saute for a minute or two until they start turning brown.
5. Then add the chopped onion, green chili and curry leaves. Cook for 2 minutes until the
onions soften.
6. Add the green peas (which had been soaked in warm water for 10 minutes prior) and mix.
Cook for 2 minutes until raw smell of peas goes away.
7. Then add in the rinsed poha and toss to combine. Taste test some poha and if it feels dry,
sprinkle little water all over (I usually do that). Cook for 1-2 minutes. Also tastes test and
add more salt as needed at this point (I added around 1/8 teaspoon).
8. Also add the sugar (if using) and cilantro.

9. And then cover the pan with a lid and turn heat to low. Let it be like that for 2 minutes. Then
turn off the heat.
10. Squeeze in some fresh lemon juice. Garnish poha with more cilantro and sev

PUFFED RICE BALLS

Ingredients:

 Puffed Rice – 2 cups

 Jaggery – 1/2 cup

 Water – 1/8 cup

  Cardamom powder – 1/8 tsp

 Dry Ginger Powder- 1/8 tsp

Method -

1. Place jaggery in a pan with water till it is immersed. Heat the jaggery and turn off the flame
once the jaggery melts completely.

2. Strain the jaggery water using a strainer to remove impurities. Then start heating the
strained jaggery water on a low flame.

3. In the mean time, take a bowl with water and keep it ready. When the jaggery water
becomes thick, take a little bit of syrup in a spoon and add it to the bowl of water. Gather the
syrup to make a firm ball with your fingers. If you are able to form a nice ball, that is the
correct stage. Switch off the flame and remove the jaggery syrup from heat. Please remember
that the consistency of jaggery is very important for making perfect puffed rice balls.

4. Immediately add the jaggery syrup to the puffed rice. Add cardamom and dry ginger powder
at this stage. Mix everything together with a spoon. Word of caution here, Jaggery syrup will
be hot it may burn the skin if touched directly.

5. Make balls with the remaining mix and store the puffed rice balls in an airtight container

POHA CUTLET

Ingredients

 1 cup thick poha or approx 85 grams thick poha

 1 large potato, approx 165 grams or ¾ cup mashed potatoes
 1 small carrot, finely chopped or grated or ¼ cup finely chopped or grated carrots
 4 to 5 blanched french beans, finely chopped or ¼ cup steamed or boiled green peas
 1 small onion finely chopped or ¼ cup finely chopped onion
 1 tablespoon chopped coriander leaves
 ½ teaspoon ginger-garlic paste
 ¼ teaspoon turmeric powder
 ¼ teaspoon red chili powder
 ¼ to ½ teaspoon garam masala powder

 1 pinch sugar (optional)
 3 tablespoons oil for pan frying


 salt as per taste

 Method

Preparation For Poha Cutlet

 Take 1 cup thick poha and rinse it once or twice.

 Then soak the poha in water just about covering them for 3 to 4 minutes.
 Then using a strainer, drain all the water from the poha.
 The poha should get softened well but there should be no water in them. So use a strainer to
drain all the water.

Making Poha Cutlet Mixture

 Steam or boil 1 large potato in a pressure cooker or steamer till the potatoes is softened and
cooked really well. Then peel the potato when still warm.
 Mash very well with a fork or with your hands.
 Add veggies - 1/4 cup finely chopped or grated carrots, 4 to 5 blanched french beans (finely
chopped), 1/4 cup finely chopped onion, 1 tablespoon chopped coriander leaves, 1/2
teaspoon ginger-garlic paste.
 French beans need to blanched before you add them to the cutlets.
 Add the poha.
 Now add 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, 1/4 to 1/2 teaspoon
garam masala powder, 1/2 teaspoon dry mango powder, 1 teaspoon white sesame seeds, a
pinch of sugar (optional) and salt as per taste.
 Mix everything very well. Check the taste and add more salt or spices if required.
 Shape into small cutlets.

Frying Poha Cutlet

 Heat a tawa or griddle. Add 3 tablespoons oil and let the oil become hot. Place the poha
cutlet on the tawa.
 When one side is lightly golden and crisp, turn them over.
 Turn them again when the second side is lightly golden and crisp.
 Flip them a couple of times more and pan fry till the tops have become golden. The onions
will also brown and thats the indication that the cutlet has cooked. Do fry them on a low to
medium flame.
 Place the pan fried poha cutlet on kitchen paper towels.
 Serve poha cutlet hot with coriander chutney, coconut chutney or tomato ketchup.

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RECIPE 5 & 6 (CALCIUM RICH)

RICE PORRIDGE

Ingredients

 1 cup rice
 2 cups water
 3 cups milk
 ½ cup sugar

Method

1. Bring water to boil in a pot and add in the rice.

2. Cook over medium low heat for 5 minutes, stirring occasionally. Bring it to the lowest heat
and let it simmer until the rice is tender.
3. Pour in the milk and bring it to boil over medium low heat.add sugar.
4. Reduce the heat to the lowest and let it simmer until thickens and gets creamy.
5. Share the porridge in bowls. Top with jam, cinnamon, almonds and kumquats. Serve warm
or cold

LASSI

Ingredients


2 cups chilled fresh curd (dahi or yogurt)
 1.5 to 2 cups chilled water or milk or half-half of both water and milk
 10 to 12 tablespoons sugar or add as per taste
 6 to 8 ice cubes, optional

Method

 In a bowl or pan, take 2 cups fresh chilled yogurt. I used homemade curd.
 With a blender or wired whisk just mix the curd till it become smooth.
 The curd should be smooth before you add other ingredients to it.
 Add 10 to 12 tbsp sugar or as required.
 Then add 2 cups chilled water. You can also add 2 cups chilled milk, instead of water. The
consistency of this lassi is neither thin nor thick. If you want a thick lassi, then add 1 to 1.5
cups water.
 Now churn the lassi mixture.
 Keep on churning till the sugar dissolves and you see a nice frothy layer on top. You can
also use an immersion blender for the same. Another way is to add everything in a blender
jar and blend till smooth.
 Now add 1 tsp of the crushed cardamom powder and a few saffron strands. As a substitute
for cardamom powder, you can also add 2 tsp of rose water. You can also skip all the
flavoring ingredients, if you don't have any.
 Just mix with the madani again. Add ice cubes and mix again.
 Pour lassi in tall glasses and serve.

SOOJI KHEER

Ingredients

 1 tbsp ghee / clarified butter

 2 tbsp raisins
  3 tbsp semolina
 2 cups milk
 ¼ cup sugar
 ¼ tsp cardamom powder / elachi powder

Method

1. firstly, in a large thick bottomed kadai heat ghee.

2. now add 3 tbsp of rava and roast till they turn aromatic.
3. make sure to roast on low flame, else rava might burn.
4. now add add in 2 cups milk and ¼ cup sugar.
5. stir well and boil for 3 minutes or till sooji cooks well.
6. stir and check for the consistency, make sure the kheer has thickened slightly.
7. add in cardamom powder and raisins
8. finally, serve rava kheer hot or refrigerate and serve chilled.

RAGI KHICHURI

Ingredients

 Ragi -200gm
 Moong -50gm
 Onion -1
 Tomato -1
 Green Chili -1
 Mustard, Cumin, Coriander leaves,
 Turmeric powder, Oil, Curry Leaves, Salt. -Needed amount

Method

1. Boil Turmeric and Moong Dal nicely.

2. Add oil to the pan and roast the mustard, black grams, cumin, green chili and curry leaves
nicely.
3. Then mix the roasted mixture with onion, tomato and moong dal paste which is fried and
pasted early.
4. Add one glass of water, turmeric powder and salt to the prepared mixture and boil it nicely.
5. Finally add the Ragi to the mixture, stir it well and spread some coriander leaves while
switching off.
6. Now the Delicious Ragi Khichdi is ready

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RECIPE 7 & 8 - (VIT A RICH)

SPINACH AND CARROT SOUP

Ingredients:

 1 cup chopped spinach

  ½ cup grated carrot
 1 finely chopped onion
 1 cup milk
 1 tsp oil
 Salt and pepper to taste

Method:

1. Add oil to a pan and sauté the onions till pink.

2. Add carrots and sauté for 4-5 mins.
3. Add the spinach with ½ cup of water and let it cook till the water boils and then stop
cooking.
4. Once this mixture cools down, blend it to a fine paste.
5. Again, heat this along with the milk for 4-5 minutes.
6. Add the salt and pepper and your soup is ready.

SWEET POTATO HALWA

Ingredients:

 2 sweet potatoes
 3-4 tbsp sugar
 ½ tsp cardamom powder
 1 tbsp raisins
 2 tbsp clarified butter

Method:

1. Wash the sweet potatoes and make small pricks all over with a knife.
2. Roast them directly over a flame. Alternatively, you can bake them or boil them too but
the roasting gives a good smoky flavor.
3. Peel and mash the sweet potatoes.
4. Take 1 tbsp of the clarified butter and roast the cashews. Move them to the side to cool.
5. Add the remaining ghee to the pan and add the mashed sweet potatoes, sugar, cardamom
powder and sauté for 3-4 mins. You can add a few spoons of milk if it is too thick.
6. Add raisins and serve warm.

TOMATO AND CARROT SOUP

Ingredients

 2 medium sized carrots

 2 medium sized tomatoes
 1 medium sized onion
 3 to 4 garlic cloves, chopped
  ½ teaspoon cumin powder
 2 cups water
 1 or 1.5 tablespoon butter
 salt as required

Method

 Rinse the veggies first. Peel the carrots and onion. Chop all the veggies.
 In a pressure cooker add the veggies, chopped garlic and water.
 Stir and pressure cook for 2-3 whistles or till the vegetables are cooked well.
 Once the vegetables become warm. blend with a hand blender or in a blender. Blend the
veggies till smooth.
 Heat oil in a pan. Add the cumin powder and salt.
 Stir for a few seconds and add the vegetable puree to this mixture.
 Stir and simmer the soup for 2-3 minutes.
 If the mixture is thick, you can add some water and if its thin, then you can cook for a few
minutes more.
 Serve carrot tomato soup hot.

PUMPKIN HALWA
Ingredients

 2.5 to 3 cups chopped pumpkin

 ½ cup sugar or as required - also depends upon the sweetness in the pumpkin
 3 to 4 green cardamoms crushed to a powder in a mortar-pestle
 2 tablespoon oil or 1.5 tablespoon ghee - the halwa taste good with ghee
 ¾ to 1 cup water

Method

 Peel and chop pumpkin into small cubes. Smaller the better.
 Heat the oil or ghee in a pressure cooker.
 Add the kaddu pieces in the pressure cooker
 And saute till they are start releasing water or for approx 8-10 minutes on a low flame.
 Add water and stir.
 Cover and pressure cook the kaddu pieces for 4-5 whistles.
 Open the lid when the pressure settles down
 And check if the kaddu pieces have softened or not.
 They should be of mashable consistency.
 Once the kaddu pieces have cooked well then place the pressure cooker on fire and keep
to simmer.
 After 1-2 minutes, add sugar and cardamom powder.
 Cook the mixture stirring often till it thickens.
 The consistency of the halwa should like be a pudding or pumpkin puree.
 The water should reduce in the halwa.
 Serve pumpkin halwa warm or cold.
( WHITE PAGE)
WHITE PAGE)
AFTER WRITING EACH RECIPE THERE SHOULD BE THE COST CALCULATION IN THE GIVEN FORMAT

THERE SHOULD BE TOTAL 8 COST CALCULATION

INGREDIENT PRICE PER KG PRICE PER RECIPE

ragi 45 9
dal 100 10
spices - 5
oil 110 11
GRAND TOTAL - THIS COLUMN TOTAL HAVE TO BE
CALCULATED

PRICE PER RECIPE – MENTION THE GRAND TOTAL YOU ARE GETTING FROM THE ABOVE TABLE =35

PRICE PER PORTION – PRICE PER RECIPE/4 35/4

= THE FINAL COST OF THE MEAL FOR ONE PERSON

REFERENCE TABLE FOR COST CALCULATION

INGREDIENT PRICE PER KG (Rs) PRICE PER RECIPE

ATTA 30
MAIDA 30
BESAN 50
SOYABEAN 85
MOONG 100
MASOOR 90
SUGAR 35
OIL 110
GHEE 300
JAGGERY 80
PUFFED RICE 50
SPICES AND SALT 5
POTATO 30
SWEET POTATO 40
TOMATO 70
CARROT 40
ONION 25
PUMPKIN 25
SPINACH 30
MILK 40
RICE 40
SOOJI 40
CHEERE 40
CURD 200
RAISIN 5
GREEN CHILLI 150
RAGI 45
BAJRA 25
DALIA 90
EXPERIMENT 3

AIM – planning a menu for a school canteen or mid day meal in school for a week

School canteen meal - School canteens can provide a substantial proportion of a child’s daily
nutritional intake if both lunch and snacks are regularly purchased from the school canteen. The
school canteen provides the means by which children and adolescents can put into practice the
nutrition messages they are being taught in the classroom.The canteen can model healthier food
choices that are tasty, interesting and affordable.This can influence food choices at school and in
the wider community. Children and adolescents need sufficient nutritious foods to grow and
develop normally. Growth should be checked regularly for young children. Physical activity is
important for all children and adolescents. They should enjoy a wide variety of nutritious foods.

Children and adolescents should be encouraged to:

● Eat plenty of vegetables, legumes and fruits.

● Eat plenty of cereals, (including breads, rice, pasta and noodles), preferably wholegrain.

● Include lean meat, fish, poultry and/or alternatives.

Include milks, yoghurt, cheese and/or alternatives. Reduced fat milks are not suitable for young
children under 2 years old, because of their energy needs, but reduced fat varieties should be
encouraged for older children and adolescents.

● Choose water as a drink.

Care should be taken to:

● Limit saturated fat and moderate total fat intake. Low fat diets are not suitable for infants.

● Choose foods low in salt.

● Consume only moderate amounts of sugars and foods containing added sugars

When planning a menu for the canteen, there are many factors that should be taken into
consideration, including the size of the school, number of lunches prepared, the number of people
who work in the canteen and their level of expertise in preparing food, and the equipment
available. When planning school menus, emphasis should be given to the following foods that
contribute significantly to meeting students’ nutritional needs:
 Breads and cereal foods e.g. rice, pasta, especially wholegrain varieties
 Fruit – preferably fresh, but including frozen and canned
 Vegetables – fresh, frozen and canned
 Reduced fat varieties of milk, cheese, yoghurt, soy
 Lean meats, skin-free poultry, fish, eggs, baked beans and other legumes
 Plain water
Many canteens prepare food from scratch on site. This is a great way to make use of fresh
seasonal produce, specials, ensure items are within your budget (and that of student spending)
and are healthy.

The ‘traffic light system’

The traffic light system enables the practical identification of food and drinks suitable for school canteens.
GREEN: ‘Fill the Menu’ Encourage and promote these foods in the canteen. contain a wide range of nutrients;
generally low in fat/sugar/sodium (salt). These foods and drinks correspond to core food groups in the Australian
Guide to Health Eating.
AMBER: ‘Select carefully’ Do not let these foods dominate the menu and avoid large serve sizes. Contain
some valuable nutrients; may also contain higher levels of fat/sugar/sodium (salt); over-consumption could contribute
to excess energy intake.
RED: ‘Occasionally’ Do not sell these foods on more than two occasions per term. Low in nutritional value;
often contain excess energy (kilojoules)/fat/sugar/sodium (salt)

CYCLE MENUS

A Cyclic menu is the menu comprised of a fixed number of meal types that rotate during a given period of
time. For example, say that there are seven primary meal types served at the school. These meals would be
offered one through seven at the end of which time the cycle would begin again with meal number one. A
cycle menu can be great for the health of a school food service program. It helps manage
food-buying costs, improves staff efficiency and allows menu flexibility for creative meals
students will enjoy

ADVANTAGES

 Minimize menu planning time

 Increase labor efficiency through improved coordination & organization
 Reduce repetition of menu items
 Promotes standardization of preparation procedures
 Simplify purchasing (forecasting more accurate)
 Takes advantage of purchasing seasonal variations in foods
 Improves inventory and cost control
 Maximizes utilization of equipment

DISADVANTAGES

 Menu cycle may be too short

 Seasonal variation in food availability is not considered
 Drafting seasonal cycle menu may be time consuming

NEW PAGE

WEEKLY MENU FOR SCHOOL CANTEEN

DAYS OF A WEEK MENU

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY
ADJACENT TO THIS TABLE (WRITTEN ON THE RULED PAGE) IN THE WHITE PAGE
DESIGN A MENU DISPLAY FOR YOUR SCHOOL CANTEEN examples
CERTAIN MENU IDEAS MENU SHOULD COMPRISE (VEG/NON VEG OPTION)

SANDWICH

WRAPS

PASTAS

CHOWMEIN

HANDMADE COOKIES

SHAKES AND SMOOTHIES

MOMO

BAKED ITEMS

Burgers

Spiced corn chat

Nutritious bhel

Sweet or savoury pancakes

EACH RECIPE SHOULD BE STARTED FROM A NEW PAGE

TOTAL 5 RECIPES

RECIPES

MONDAY

ITEM NAME

Ingredients

Method

NEW PAGE

TUESDAY

ITEM NAME

Ingredients

Method

NEW PAGE

WEDNESDAY
ITEM NAME

Ingredients

Method

NEW PAGE

THURSDAY

ITEM NAME

Ingredients

Method

NEW PAGE

FRIDAY

ITEM NAME

Ingredients

Method

WHITE PAGE SHOULD HAVE SIMILAR KIND OF STEP IMAGES OF THE

RECIPES AS DONE FOR PREVIOUS EXPERIMENT
EXPERIMENT 4

AIM – DESIGN, PREPARE AND EVALUATE A PROCESSED FOOD PRODUCT

INTRODUCTION ABOUT FOOD PROCESSING

NUTRITIONAL IMPORTANCE OF YOUR PLANNED FOOD PRODUCT

RECIPE

Ingredients

Method

COST CALCULATION

COMPANY DETAILS

LABEL OF THE FOOD PRODUCT WITH ALL DETAILS IN WHITE PAGE

ADJACENT TO COMPANY DETAILS WRITTEN ON RULED PAGE

EVALUATION
EXPERIMENT 5

Aim – Qualitative Test For Food Adulteration

Food adulteration is an act of intentionally debasing the qualityof food offered for sale either by
the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
Food Adulteration takes into account not only the intentional addition or substitution or abstraction
of substances which adversely affect nature, substances and quality of foods, but also their
incidental contamination during the period of growth, harvesting, storage, processing, transport
and distribution.

―adulterant‖ means any material which is or could be employed for making the food unsafe or
sub-standard or mis-branded or containing extraneous matter;

Food is adulterated if its quality is lowered or affected by the addition of substances which are injurious to
health or by the removal of substances which are nutritious. It is defined as the act of intentionally debasing
the quality of food offered for sale either by the admixture or substitution of inferior substances or by the
removal of some valuable ingredient.

Food is declared adulterated if:

 A substance is added which depreciates or injuriously affects it.

 Cheaper or inferior substances are substituted wholly or in part.

 Any valuable or necessary constituent has been wholly or in part abstracted.

 It is an imitation.

 It is colored or otherwise treated, to improve its appearance or if it contains any added

substance injurious to health.

 For whatever reasons its quality is below the Standard

Adulterated food is dangerous because it may be toxic and can affect health and it could deprive
nutrients essential for proper growth and development.

MATERIALS REQUIRED – Iodine solution, alcohol, blotting paper, magnet, hydrochloric acid, test tube,
glass rod, Bunsen burner, spoon, samples of food to be tested.

NEW PAGE

Methods for Detection of common adulterants in food

FOOD ADULTERANT CONFIRMATION TEST OBSERVATION INFERENCE

Milk + Starch Add a few drops of Milk containing Milk is
iodine to a small starch turns adulterated
quantity of milk in a test blue or violet
tube.
The presence of water The drop of pure Milk flowing
can be by putting a drop milk either or flows without a
+ Water of milk on a polished lowly leaving a mark is
slanting surface. white trail adulterated
 behind it,
whereas milk
adulterated with
water will flow
immediately
without leaving
a mark

Turmeric + metanil Shake 2-3 gm of Appearance of Turmeric

powder yellow colour turmeric powder in a pink colour powder is
test tube and add 5 ml
alcohol to it an shake indicates the adulterated
well. After 2-3 mins add presence of
a few drops of dilute metanil yellow
hydrochloric acid
Chana + metanil Shake 2-3 gm of chana Appearance of Chana dal is
dal yellow colour dal in a test tube and pink colour adulterated
add 5 ml alcohol to it an
shake well. After 2-3 indicates the
mins add a few drops of presence of
dilute hydrochloric acid metanil yellow
Ghee + vanaspati Take about one tea Appearance of Ghee is
Or margarine spoon full of melted crimson colour adulterated
sample of Ghee with in lower part
equal quantity of
concentrated (acid) is due to
Hydrochloric acid in a Vanaspati or
test tube and add to it a Margarine.
pinch of sugar. Shake
for one minute and let it
for five minutes.
Mashed The presence of Colour changes Ghee is
Potatoes, mashed potatoes and to blue if adulterated
Sweet sweet potatoes in a mashed
Potatoes and sample of ghee can
easily be detected by potatoes/sweet
other starches. adding a few drops of potatoes/other
Iodine, which is starches are
brownish in colour.
present
Sugar +chalk powder In a small amount of Brisk Sugar is
and washing sugar in a test tube add effervescence of adulterated
small amount of dilute
soda HCl carbon dioxide
shows the
presence of
chalk powder
and washing
soda
Rice + stone chips, These may be Identification of Impurities if
dust, insect examined visually to impurities present then
see foreign matter,
excreta, the rice is
discoloured grains,
broken or damaged grains, insects adulterated
eaten grains and rodents
contamination
Tea + artificial Put some tea leaves on Artificial colour will Tea leaves
leaves colour a wet blotting paper colour the blotting are
paper adulterated
+ iron fillings Pass a magnet through The iron fillings wll Tea leaves
the tea leaves cling to the are
 magnet adulterated

Black + papaya Put a bit of black The papaya Black pepper

pepper seeds pepper whole in water seeds will float whole is
whole on the surface adulerated
and black
pepper whole
will settle down
at the bottom
Asafoetid + Foreign resin Burn on a spoon if the sample If does not
a (hing) burns like burn like
camphor, it camphor
indicates the then
sample is pure. Asafoetida is
adulterated
Coriander + horse dung Add coriander powder Coriander Coriander
powder powder and to water. powder will powder is
rice husk settle down at adulterated
the bottom and
adulterants will
float on the
surface
EXPERIMENT 6 –

AIM - Preparation of any one article using applied textile design techniques -
tie and dye/batik/block printing
Block printing is making use of a carved piece of wood or any other type of wooden block to imprint an
image on fabric or paper. In the early days of printing, it was used to print entire books. Today the process
of block printing is popularly associated with making designs on fabrics by printing on them, with the help of
a block made for that purpose. Believed to have its origin in China, block printing has been in use around
the world now, for quite some time.

WHY IS BLOCK PRINTING POPULAR?

Block printing or hand block printing is popular on account of a number of contributing factors.
- It has simplicity and ease of execution.
- There is the sharpness, accuracy and fine detailing of prints made on the fabrics.
- The huge possibilities of match and mix of different block designs in various colors on the same fabric as
in large canvas fabrics like the saree and salwar kameez is stupendous. A large number of wooden blocks
are always kept in readiness for use based on the intended patterns and designs.
- Creating a new block with a new design is fairly quick and easy.
- Blocks are of good quality wood and so they have durability. Metallic blocks are sometimes used but
maneuverability limits their use compared to wooden blocks.
- Intricate and sharp detailing for complicated designs can be etched out in the blocks which is possible
only in these wooden blocks. Accessories like hair brushes are used for filling in the blank areas between
outlines of the design.
- A point on the block serves as a guide for the repeat impression, so that the whole effect is continuous
and not disjoint.
- The extensive choice of colors make the designs vibrant and fresh-feel.
- Block prints and brush prints having been tried out successfully on fabrics like cotton, silk, sico and
others

EXAMPLES OF VEGETABLE BLOCK PRINTING

LADIES FINGER PRINT ONION PRINT

YOU CAN EXPLORE AND EXPERIMENT WITH ANY THING

TIE AND DYE METHOD
EXCLUDE ALL THE PICTURES AND IMAGES ONLY WRITE DOWN THE
PROCESS

https://youtu.be/ClusoHEr058 stripes tie and dye example

https://youtu.be/z1S8s4fiQv4 circular tie and dye example

YOU NEED TO DO BOTH TECHNIQUES OF DESIGNING IN A 6”X6” WHITE
CLOTH OR WHITE HANDKERCHIEF WITH THE AFORESAID SIZE.

DESIGN, DRY IT COMPLETELY AND SCAN AND SEND THE PICTURES

COLOUR SELCTION AS PER YOUR CHOICE. SIMPLY UJALA CAN BE USED

TO GIVE BLUE COLOUR
EXPERIMENT 7 –

AIM - Remove different types of stains from white cotton cloth

COPY DOWN AS IT IS

TABLE SHOULD BE WRITTEN IN RULED PAGE VERTICALLY ONLY

 EXPERIMENT 8 –

AIM – develop a pamphlet for consumer education and protection

Consumer education is the preparation of an individual to be capable of making informed decisions when
it comes to purchasing products[1] in a consumer culture. It generally covers various consumer goods and
services, prices, what the consumer can expect, standard trade practices, etc. While consumer education
can help consumers to make more informed decisions, some researchers have found that its effects can
drop off over time, suggesting the need for continual education.[2] New dimensions of consumer education
are also beginning to emerge as people become more aware of the need for ethical
consumerism and sustainable consumer behaviour in our increasingly globalized society.

Consumer protection is very important to prevent consumers from getting exploited due to factors like (i) Physical
protection of a consumer; (ii) Unfair trade practices; (iii) Protection against environmental hazards; (iv) Protection
from deceptive advertising; (v) Unorganised consumer; and (vi) Growth of business.

Causes of consumer exploitation due to lack of awareness are as follows:

1. In many cases, consumers are exploited by attractive advertisements through media.
2. The sellers take full advantage of weakness of consumers to mould it in their favour whether it is scheme of
exchange, gifts, lotteries, etc. If any problem arises most of the people cannot move to consumer court.
3. The government in most of the countries have found that though consumer is the king, he is exploited.
4. The people had no awareness of the consumer rights and products

Planning for elder staff and leaders participate in core activities, discussions and popular educational
activities.Initiatives by the Government:
1. Trade fair
2. Consumer fest
3. Consumer awareness training to self help groups at Panchayat level.
4. Federation members.
5. Seminar or orientation to residents welfare associations on consumer rights.
6. Workshop on unfair trade practices.
7. Seminar on credit cards.
8. Seminar on mobile phones.
By creating consumer awareness among the government can uplift the standard of living of the people.

 For the consumer to secure its rights they have to follow some duties.
 The duties of a consumer are:
1. To check the quality and guarantee/warranty card of the product
2. As for the cash memo (bill) for the items purchased
3. Consumer must know their rights and should exercise them
4. The consumer should know the process ahead if he is cheated for a purchase
5. Consumer should take help from consumer organisation for any problem faced by them.

THIS IS THE WRITE UP FOR THE PAMPHLET YOU HAVE PREPARED