List five problems faced by self as food consumers in

context to food safety. Suggest solution to overcome the

same.
Prepare an ORS solution.
Identify food adulteration using common quick test at
household level; using visual and chemical methods.
 Collect labels of any five food products (oils, packaged
food, processed food, raw food and savory food). Study
and compare them with mandatory food requirements.
Prepare one food label highlighting the in formations.
Plan a meal and modify for the physiological conditions
(any three)-Fever, Hypertension, Diarrhea, Constipation,
Jaundice and Diabetes.
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