Experiment 1

Modification of a normal diet to a soft diet for an elderly person

Aim:-To modify a normal diet to a soft diet for an elderly person
Introduction:- An elderly person's diet must include protein, fibre,
calcium, caloire, fat & iron. The diet should meet the nutrient
requirements as well it should be easily digestible. Diet has to be
balanced & easily chewable too.

Details of the Person

Age:-69 years
Activity:- Security guard
Income Group:- Low Income Group
Weight:-70 Kg
Food Habit:- Non vegetarian

Nutritional requirement
Calorie:- less 2000 than normal
Fibre :-More than normal
Fat:-Less than normal
Protein:-68g
Calcium:-800 mg
Iron :-20 mg

Procedure
Interview a nearby old person and record his/her one day’s diet food
intake.
Record of 24hrs dietary intake of an elderly person
Time of the Meal Menu Amount Modified
day consumed Meal
Early Bed tea Hot water 1 cup
morning
Morning Breakfast Dosa with 2
white
chutney
Mid morning fruits/ 1 fruit
cold water 1 cup
Afternoon Lunch Rice with Handful 1
fish spoon
Veggies ¼ katori
Evening Tea 1 cup
Aval ½ katori
Night Dinner Oats/
chapati 2
Dal ¼ katori
At bedtime Hot water 1 big glass

Modified -
Mid morning - Fruits/cold water to Biscuits and coffee
At bed time - Hot water to Hot glass of milk
 Experiment 2
Development and preparation of supplementary foods for
nutrition programmes.
Aim:To develop and prepare a supplementary food for
nutrition programme.

Introduction:-Supplementary feeding programmes are

relatively large programmes in which a substantial number of
beneficiaries are covered through the support of donors,
international agencies and local governments. Such programmes
are primarily designed to distribute food among children
between the ages of six months and six years in order to
improve their nutritional status or to prevent deterioration in
their health and nutrition, both under emergency conditions and
in response to chronic food and nutrition insecurity and
structural vulnerability. The most common criterion for selecting
eligible children is the child's nutritional vulnerability, and
anthropometric measurements such as weight-for-age or
weight-for-height indices are often used to establish eligibility
for programme participation.
Procedure:-
Materials required:-
Ingredients needed:-

50 Gm Ragi

50Gm Powdered Moong Dal

2 Tablespoons of Ghee

50Gm Jaggery

Preparation:-
The jaggery is melted on low flame. The Ragi, after fried minimally
in ghee is added to the melted jaggery, along with the moong dal
Method:-
The ladoos are shaped once the mixture is cooled and solidified

Conclusion
To be written based on suitability to preschoolers ,taste and
acceptability by children.
 Experiment 3

Preparing and evaluating a processed food product

Aim:- To design, prepare and evaluate a processed food product.

Introduction:- We all process foods every day when preparing a meal

for ourselves or our family and virtually all foods undergo some form of
processing before they are ready to eat. The most basic definition of food
processing is “a variety of operations by which raw foodstuffs are made
suitable for consumption, cooking, or storage”. Food processing involves
applying scientific and technological principles to preserve foods by
slowing down or stopping the natural processes of decay. It also allows
changes to the eating quality of foods to be made in a predictable and
controlled way. Without food processing it would not be possible to
sustain the needs of modern urban populations, and the choice of foods
would be limited by seasonality.

Procedure:-
Materials required:-
6-7 lemons
Lemon juice
Rock salt
Pickle powder
Gingelly oil

Method:-
Squeeze the 6-7 lemons & keep the lemon juice apart. Soak the
lemons in 4 tablespoons of rock salt. Keep this aside for at least 1
week
After a week, add 3 tablespoons of pickle powder & mix thoroughly.
Add ¼ of warm gingelly oil & mix again. Keep this aside for another
1 week
Label for the processed food:-
Conclusion:-
 Experiment 4

Qualitative test for food adulteration

Aim:-To check the quality of the food items for the presence of
adulterants.

Introduction:-Adulteration is the process of adding unwanted substances

to the food, with similar appearance/colour for making profits.
Adulteration is very common today and the most commonly adulterated
food product is milk. Adulteration lowers the quality of food and
sometimes, toxic chemicals are also added which can be hazardous to
health.

Adulterants are often selected based on their ability to increase the

apparent value of a product, their ability to be substituted for a more
expensive ingredient or product, ability to mask certain substances or
their risk.

Procedure:-

Food Common Materials required Procedure/Test Observatio

Item Adultera conducted n
nt
Pure Sesame 1.Take 5 test tubes. Add 1ml of 1% If the
Ghee oil, 2.Mark them as sucrose solution in colour
hydrogen A,B,C,D,E. each test tube. Then changes to
ated 3.Take 2 ml of sesame add 1 ml of pink, it
fat/vanas oil in test tube A concentrated indicates
pathi 4.Take 2 ml of hydrochloric acid in the
which groundnut oil in test each test tube. presence
contains tube B Shake the tubes of sesame
sesame 5.Take 2 ml of melted well. oil in pure
oil. vanaspathi in test tube ghee.
C
6.Take 2 ml of melted
ghee in test tube D
7.Take 2 ml of melted
loose ghee in test tube
E
Tea Wood Tea Take 5 gms of tea If the
leaves stalks leaves,beaker,saucepan leaves in a beaker proportion
,white and add 500 ml of of of stalks
plate,forceps,petridish. water to it. Boil it in the tea
for 15 minutes. is more
Filter the water and than
transfer the sample 25%of
to a flat white plate. weight of
With a forceps,pick the
out the stalks and sample,
place them in pre then it is
weighed petridish. considere
Dry the stalks at d
100 degrees so that adulterate
all moisture gets d.
evaporated.
Weigh the stalks
and calculate the
percentage of stalks
in the tea.
Whole Dried Alcohol water(density Take 10 gm of black The higher
black light 0.8 to 0.82) pepper sample in the
pepper berries/ 250 ml beaker. percentag
papaya Add approximately e of lighter
seeds 150-200 ml of berries,
alcohol water indicates
mixture in it. that oil
Wait for a while. has been
Pick out the berries extracted .
which rise to the
top and float. Dry
the berries and
weigh them.
Turme Metanil Testube, distilled Take 2 gm of Developm
ric yellow water, concentrated turmeric sample in ent of pink
powde hydrochloric acid. a test tube. Add 5 to
r ml of distilled water magenta
to it. color
Shake the mix well. denotes
Add 5-10ml of the
concentrated presence
hydrochloric acid to of metanil
it slowly. yellow.
Milk Starch Test tube, iodine Take a test tube Presence
solution, dropper .Add 10 ml of milk of blue
to it. Add iodine color
solution drop by indicates
drop in the milk. that the
Mix the contents sample is
well. adulterate
d with
starch.
Asafoe Colophen Test tube, copper Take 1-2g of the Developm
tida ial resins acetate solution in sample in a test ent of blue
water petroleum ether. tube. or green
Add 10ml of color
petroleum ether to denotes
it. the
Shake the test tube presence
well and filter the of
contents of the test colopheni
tube. al resins
Now in a separate that are
test tube add 5 ml not
of copper acetate permitted.
solution to 5 ml of
the filtrate.
Shake the test tube
and allow the layers
to separate.

Observation : Blue / Green colour develops in the ether layer.

Conclusion : Development of blue/ green colour denotes the presence of

colophenial resins that are not permitted.