NUTRITION

----------~----------------------------
CLASSIFICATION OF' FOODS

Classify food according to origin, cheri'lical composition, predominant function & nutr{tive
value. • I

NUTRITIONAL PROFILES OF PRINCIPLE FOODS

What are nutrients?

Classify· nutrients.

-RICE I

1." ld~tlfy (parboiled / polished) . ,- ~• , v" p nL> .,...,.,

. . , trr / . V

· 2. The giv_en ~ ecimen is good source of which nutrf~nts? 11~ l 1

,.., e , · c. . · _.:_.
.• 3. Which nutrle~ts are deficient In the given specimen? V.'r- f.} r .-p , c , c °', r e pvc te-ve...J> .
. .e,G 4, Wh~isthe~ectofmil!fng_ontheglvenfood Item?--:> ~-"o,
T

i/
'\.. /, ?...-o-te~"l '. RJho;t.~v .'n e. ,. j
1
S__ ·,, 11 5. What is the effect of draining away of e~cess Qf w~ter while cooking the fobd item? 6 '?"''· <g·
<' ~.r- , 6. What is parboiling? ,t,0 a,~e.. -. s..,. t.,.;. 1 - •
°'- 9 " . -. . ' .
-/' , o
7. What are advantages-and clisadvantages of parboiling_
? . v:- r ,.,..,_~"'""'"cl S'J
i a.., c:1.
/ ef 00(---S. What is supplementary "; ctlon of pr~tei~ b c.d d O
vv- · .,,_, ,- r G. ., c ~ ~-
acv
. c,,
T" al' <
, ,WHEAT
"
, ,'r?('
~er . .
. ¥;?
...r= •

c---,
I'-\)
. -~ ~'7..f.,_ ,., "\ --..
:C-Jff' 1. Identify ~61--Ct ~ - 4 l-oi b ·I .' \o 9 v ...
-,c9;. ~ . ) . . \ .s 5
i ,fl .,r o" 2. Wr1te the advantages of wsing the above fooq grain. e -{v'-! •
,.£•

i 3'. Mention a-dvantages-of~sing-whot~i-n·flouroverw!Jite,ffottr ·of-th-e·-given ., l

l:.l:.... specimen. :.?' . . :::'5 1 v-Q. °' r--c-. {a~ <1b 11: f &}J'\~ 1-/ 'ne2. v c/~,
4. Menti'on th.e~lirnltfng ami·h o acid l.h the ·given SPE;dtnen. s;Jo~t - e I!' +-r0- o.r O ,.... . 1,,
l
1-f:$ i"' e , ...eon~,, 0-_: ' e:;:::, ~= t 1:.S ::p e~~..r ·_
,M~IZE . . f}ot() r, irt--...-{ +,' Dn Q. I .S't--l'-~l •,.,,-. ,
1. Identify · ,
2. given specimen Is rich source ofwhich nutrients? ye ·. c ..,..ro-re,-...o, c:J , ,....
3.. -Name the disease and describe the basis of It causation, due to excessive consumption ·
~Vn of the above food item. Z 11 0.'7"TO.::,en'c.::2..,::1-1?on. °I) ""'1c1.r duQ. .., "" I ~oc...<in ~.

~ €'i'"'t.,~ 4. Ment'.onthe limiting amino acid in the given specimen. ...f-"('1?~-~ ~ r\ :~e,.,•n
\r{ 5. Mention the carbohydrate content of 100gms the given specimen , . _.

66 . L-/ I
(

3
 ,R'AGI
1. Identify

2. The given specimen is rich source of which nutri~ ntsi o~ Ic...; LJ"'"' •
3. What_ are the PreparaUo_ns made out Of the above nutrients f""v ;d ,
4. Mention the limiting ammo _acfd in the given specill')en. 1
·. ._ "·"! '9'"'" -<0- ~e'"'c,«' , . /. '1~i ,-, o ' ) ~ ~\., .. Q...07'"\: " Q.... ,

PULSES,..(Cha a /Tu~r / Mtmg / u,~d / llf~r frBeiJIISJ

J • 1 Identify ~~""':'°' V,~-.(~ ~(\~)~ .
i7 ·, L,_- 2 The gi~en specimen~ nch source of which nutrients?
y?01" -,(',. ,..
'7 I
3 Mentionlhe protein colltent of lOOgms the given specimen
tfl.(t>~ '(\ • , The above food item is devoid of Which proteins?
1 19
·1 , ,
\/ "'\ • <' e., c! s Mention the 11"11tillg,amino acid i~ the given specimen. What is supplementary action
proteins? · of

,,~"' , ,.. • ' · 4 What are advantages "'!§erminating and fermenting the ab9• i food item 1
~ ~ :; :"': : 5 W~t are t:; anti- n~t~onal factors in a b ~ ~ {);.; b-tfev i ";~
v v r ~YABEASJ1/'"""""" I +a_::;.;\'"'. ~c,ka:.,.' , . +A((>,,.,, ; Y1 Q._, ,

-e-J 1. Identify ..
", 0 IC\O> - - - -
' _ h \ o.. c : n
V ·
1
1
What is the proportion of proteins in the food specimen? .
~ -r, / 3,. How ~an this item be use_d i_n d.aily ~iet? -)~;lOe-J i,o; ~a.tt-e-, rS Cl'-Te, M r [ l c 1
,~ "- 4. Mention the hmttmg amino acid in the given specimen. <"" v J , J.-1.,, p.o-1,,
te.\ c,\. · t-\ ~"' 1 " e. -

C?"' cf'c\>' GREEN LEAFY VEGETABLES , "' ,n ,..._ <"<>'- 6:,, , f"'>"1' '< « ·
;if' 1 Name some Green leafy ~getabfes. R~\e _
,• C,, "''(' I ,
@P 1 (.,, L' 2 G,;-ee,,.leafy_,_are,li;/,"""'-~~ 1
( .
,e ,ef>•
O 3 What are the advantagOs of using Gre_en leafy vegetable$ In diet ol obese peor)
c,r c,, · 4 What precautions·should be taken whtte cooking Green,foafy vegetables? i;;
-J;< - \ . •• . . Loe,, e-.J.,.·,
(e 1 ~_\ !=ARROT . · ·. !' { v,r_._ cod

j'.·.'v,-7 ½· 1 Identify · · · ' ,. <>.r'I • '- uc •

2 The given specilllen bel~ngs to_which 8'.oup of vegetabl~s? G.t_do=,, 0

1..,,.,.,
~ -,~~c '" ,- .
~<

.-,. ( c:-- 3 The given specimen-rs ~rch source of which nutrlenlf? .

I!! 9 ""':., ; f 4 Mel)tion th~ diseases caused by deflclency_gf that Ou(nent.
~ <PK '°A, / _L
_y0o- f'v-' GROUND NUTS
.
fJi'fr,., ;- f=,,[;,,,,d r-~s , v,,.~--,..A.. (,qJ-5 .

le, r;;,1-ry"- 1 Identify

f'c-1'<° ? ...,
2 The given specimen Is rich source of which nutrients
t-- \
L• /If

(..e- \ '( 4
'}
"1 ; ("
 "1 z;;;
I 2.'()

ao
' 0

z:,,o.. -
9-fL 'ft \~ \
1 Identify (\\ <'~ 0 /. _,
2 The given specimen is rich source of which nutrients? ,.... 'I"" 0 \J·, I'" . a~
.
re "\
' 3
4
Me~tion the functions of essential fatty acids.
Wnte the dally requirements of essential fatty acids. c j.,-- -
5 Mention the importance of u_se of oilseed cake in nutrition. y,:,t"\c<' ·
6 Describe visible and invisible fat o.\v\,_,Q.
L~ e;
y\,~e
"I! c-~ .lit a.
,{RUITS '< " oJb,e ~ e _,.~_,-,
1 What a,e the advantages of \ncluding
. ftu~s In dai~ dietl .,, .,p''\,a sr- • 0
\

t--11 dP'l
I~
2 What are the daily requirements of Vitamin C? - . ,, --f'. ')-Co e (i)

3 . What are the daily requirements of Vitamin A for a iactating mo~her? 'i S'° ·
f/,c/0 6c,,.4 What are the daily requirements of calcium for a pregna_nt mother? 0

\ 5 What are the daily requirements of Iron for women in the age gro:upc of 15 - 45?
yL q_,,\ \ 6 Name the n~trie~ts in which the following fruits are rich in. Mention.the diseases .
~ aused by deficlen~ of that nutrient. - ·
a. Orange / Guava iAmia · - Ascorbic acid -,--
~,,-
b. Papaya/ Mango /Orange
c. Papaya / Sltaphal
d. Raisins/ da_
tes / apricots
- Carotene
- Calcium
- Calcium/ Iron
1 .,. ,,\ . .' f\
q0'
,e:;r0te. ' r o--" . <·c-, .
\
' 1 _:.;-,1-aJ' \) a" '\) . -.'I"\ .
v<i, g_.., ,. e0"' I
crow·s MILK . . w \.. tN <
ft» - )
.y'c , ~-., ,
c.<>-'0. ~ e.<" ' \
1. Mention nutritional importance of animal food? os'l: ' ., "- \<;, '
2. Describe nutritional composition of milk. ~, , ?~.,, r ,i , "" - ...• .J 1'\'• v'"'
( 1- .,.c - .- ;< "
3. What are the daily requirements of catc1G
mfor a pregnant m~ther? \ nY 0

4. Compare cow's and buffalo's-milk with nutritional point of view. ,

•.,,.. .,,...d ce- -
Z\"ie~ u ·· .· ·
5. Explain nutritlo~_al Importance of skimmed mllk. -:l "fol)d- s 0 ov c(!_
·
"-' "" ; l.t p<ot- 4
' . M :
,b ,o c ..6· E,pialn nut(itlonai importance aod <omoos_lti!>~ oftoned milk.• I, ~, "I '"""', t ,,~' ) , 11: \, 0

t\. .co-' <>"-'eJ> t-' 7. Name vacio.u._tplant sources of milk. , ,,_,, J. P ~-1, '1t CJ
5F' L' 8. Whatispasteurlzationofmilk1 , 1/~ p•"'J e.--< · ..::;
i r-9"- 9. Describe brief!¥ the methods of pasteurization . k "i e,'1~ ale"' 1-1- " er
\.,e.~-, \\1.,fEGG ~·)~C? 1,1..0\~e" 1 \.\""'~'\ \ V \\ ' ';;?,,

~k3
f"\:1 /1.. ,
00)';, \? "}/) IP , ,;,\-~ ~ ,;c.,<- 'fl . .
v--~' \ j. 1 Mention the nutritionally superior food Item among bolled egg and raw egg. Give the
,~ '-, .
\-" o-
"''°"' fo,the same. .,,, I_ I
"q "' ill .ld-L-,'1.'
- " ~-c,"•~
-- -r ....
~•• "".'' : " .•.... t-fu•~
-•• c. f... ....,\ 11, f?."(ev.,,_ h."
'I> ,.,_ J 2 Wh,tl<the meaning of Nef Pcotetn Otili,~tloo (NPUt' · . jl,. M Oh+. · " ' 1 t.,· - ·
WhatisthJ Wtiu andaminoacidscoreof e "? ' l::> r,e. -tu, O- c..b':2#e. .
1 4 Why is egg protein superior to other proteins? · ..-- v ,· ,_,_.,.v, ;,, -::. , 14

. eP \ ,re. ·, f\.7 • .,..,,_,,L~ - V . c,,: \ "e.o.,JU i'fd

=
r \ _ .- , .;-
l
," \ c,.f\O : C.,, r- rl- ' " . .l. .M Cr-i"' ' '"' o o. 5
ol
., .. '.!M,/ \ Je,- \ v i ~· , : ,,~ ,,,.,C'-s'-0 <'.'.l. ll f\ ' . ; n co-<-..e._CL
_ -(l y;, .JC "- o l r;.r' CJ• /'_ , +,p__ bocl1
rI · · CY C." J.,
t-JP " .. •. "'"\ e,P- Q- ,::, or-t
- r.
.
__, . ...-:, 'b
\c <\'
I.,,,,
'f
c;: <'c_o rf'n:.o 'CJ
<" .i.
c;,'("V
-:\'t,·,\ , . ,
.:r- 'F 'f 00 i
J
 5 What are daily requirements of proteins for
is ~/0 'J,fa1 (
a. Children ·- - - - - - - / ')O.l , I cl--=,
b. 'Adult - ;;le / female -f? I j / ic. b? J. ' w e ,·~1.,_
c. Pregnant women °\ 1
d. Lactating mothers
6 Why is egg known as a reference protein? :3>
.Jooo PYRAMID
F<,.r.S,1-o i_\s, I S i;)e~ 1 S
· - g'f'c" : "4l 1 V.!1 .L •

- H ; IL \/ ocf,v"f t
t.., ~e .s~ 1"<"'-"f
~t.,i 1- 9"' "'-'f , . @ \
2.. - ~

--:;:, I~i..-=;- LI "",· c.. e ' f ""- g r""

List the food items in the food·pyramid "'l"I"'°
J v..o
l ' - Ir .c>C?..,.
"' "" v 1'· " °i ) ,

1.

2.
3. - - ~ - - - - - - - - - - - - - - - - - - - -
6

FOOD FORTIFICATION

AANASPATI • ~c:-<"'~ 0,
1. Name the nutrients added to the specimen for fortification. '1 'I(
2. Mentien the criteria which the vehicle and the nutrient must fulfill to qualify for
. . 1-- '"
fortification. 5 1-. e1 d Id e- c. """" .si:u ,....., .,_ .:L c.<:>..., • ., ·
C+l"\ O =f'\.._f- -c . l.o. '-" ' c.o
. , ' I . o u ·rL
~,'r, ,t.., e ..,_c:::--, J,,
,1QD(ZED SALT , {Jov h •·~ h + CO -:-- .s •
1 Name the nutrients added to the specimen for fortification. Z.'° J : (") R
2 What is the daily requirement for that nutrient? , ·.
.
3 What are clinical manifestations of the disease caused by deficiency of that nutrient ? 9" '',t--( II- •

4 Mention the levels of fortification of the nutrient In the above specimen.at pra.ductlon
point and consumer level. . 2, 0 p,o ,..,,..., _

5 "Two - In - one sa~r- fs fo~fl~d with Which n!Jtrlents? Z'(o" o. '"'- J 2= d ,: Y\ - •

6 Mention the criteria which the vehicle and the nutrient must fulfill to qualify for
fortification. •

I 6 ~
 FOOD TOXl¢ANTS
··~-· -- - -- ------ --
~ESARJ DHAL ---- - - ----- - ··--- ---- . {--- f}-}dn l~ e_
1 . Identify . 0 020° \~ ~· \S'""' .
2
Name ~h.e toxin present in the food grc'!in. 6 o-1t4- · f-.)O.cN'
o \ct t:t,'\'Y
()\0S 3 Name the disease caused by excessive consumption of the food item
tr<\f\ .
\, , I'- -~1,,-<o Ll12. 'fV"
~1'M
4 Describe the disease condition O
. ·, ob i C t-e"'- I.., .,.,.,a
5
1 What are the Interventions for control of the disease
f JS>
, 1-- , 'i3 on ·Y'\ ' ,,
V ;.t-· e, p,('o f ' ' ..,
1\ ,
" O.
MUSTARD ~ED (POPPY SEED)ftttJSTARD OIL \ \ to P'
1 Identify 12 Jlov'\
0\'V'lqvO I,)
Cf Ir- t•)
, Q-,,

' 2
3
What can the above foo.d item be contaminated withr
Name the toxic alkaloid
I .i ,r,e: C:: .
p_ ,.,[ le> <!>• , • -,
'

,. --.. Involved.
4 Name the disease caused and the symptoms observed In the toxicity.

fa-ROUND NUT/ RICE/WHEAT /MAIZE

1 Name the fungus which can contaminate the given food specimen during st~rag-e .
2 N_ame the toxin produced by tbat fungus. A--tf'c.. ,t- 'd ~ · r) . . ·
3 Mention the control & preventive measures.

WHEAT/ &JRA .
1 Name the f~ngus which ca·n contaminate the given food specimen during flowering
. . ' . s . .
stages. C- [ c- v ; c.. C \'° C e.o ,,C,..v 5 ; c v · ·
2 Name the disease & describe.the symptoms ~used by adulteration of the given food
specimen. (' .....,- q o \.-\ S: r:~
3 Describe preventron techniques.

FOOD ADDITIVES -
-- - ------ ···-·-·- ··------·- - - - - - - - - - - - - - - - - - - -
.PICKLE
1 Define food additives.
'
2 Classify food a_ddltives . , e,, e..//
3 Name the additives used in above food item. 5,'c \ \- °'"" d 9f 1

4 What is the difference between food additives and food fortification?

7
d
FOOD ADULTERATION

1 List the·practices Involved In adulteration

2 Write the common adulterants.

Food Material
Cereals (wheat, rice) Common adulterant
Dais
Tunneric ..
Dhania powder
Black pepper
;

Chilli powder
Tea dust/ leaves · \

'
Coffee powder
Asafoetida
Mustard seeds
Edible oils
· Butter I -
Ice cream
Sweetmeats
Fresh green peas in packing ' ·,
Milk '- '

Ghee '

-
.
--- -- - j
\ ENVIRONMENT
~ATER

1· Enumerate principles of chlorination.

2. • What are different methods of Chlorination?
3. What is break-pornt Chlorination?
4. What is super chlorination?
5. Name and describe the test to detect free & combined chlorine.

)Il.EACH-ING POWDER
What is the proportion o.f available chlorine in freshly prepared solution of bleaching . 3 S· J
powder? d.. \-('\ -
. o - 5 ~,
/ffLORINE TABLETS ,<'C\\t- ~\o cS\) -c \
_ How are chlorine· tablets used? S e t;,
1
1,,

HORROCKS APPARATUS 6,st<1 \ I •

On addition of the starch iodide indicator, if the fifth cup-shows

. .
distir:ict blue c9~our,
.
then
how much bleaching powder would be required to disinfect 455 litres.of water?

METEOROLOGY

- IMUM_- -MINIMUM THERMOMETER, ALCHOL THERMO,,:.ETER,-B(lNG

PSYCH RO METER
1. Identify
· 2. Describe the working of the given measureme.nt.
3. Mention its uses.

BIO MEDICAL WASTE

.. --~ ~--~ ---~0 - .
YELLO . '· RED / BLACK/ B /WHITE PLASTIC BAGS
.~,~-
PUNCTUREPRotF-CONTAINER
1. Mention the category & details of the type of waste disposed off in the given bag/
container
2. What are the treatment options for this type of waste

9
 .,

ENTOMOLGY

-
ANOPHEL.~ /LARVAE/ADULT

CULEX LARVE/ ADULT

MOSQUITO

HOUSEFLY EGG / LARVE /ADULT

XENOPSYLLA CHEOPIS

HEAD LOUSE MALE/ FEMALE

PLASMODlUM FALCIPARUM G~OCYTE

HARD TICK

1. Identify.
2. Write the specific identifying f~tures.
3. Name the diseases transmitted. •
4. Desa11,e the mode transmission of the disease cal!~d by the given ~rganrsm • .
S. Mention measures to control the given organism?

PARASITOLOGY

ROUND WORM/ TAPE woajil

1. Identify
2. Write the specific identifying features.
3. Name the diseases transmitted.
4. Describe the mode transmission of the disease caused by the giv~n organism.
5. Mention measures to control the given organism?

10

L!
 H f
-
· ucw12 ....

- - ---------------:;-___________
1NsEcnaoES

h vRETHR!JM / 1"NERAL OILS/ oor / lific:1

BENZVL BENzoi\ T§t-MALA tfuoN
FENTHlml / ADATE/ CARBARVL / PROPOXUR / POTHRIN / PJ(RIS GREEN /
HYDROGEN CYANIDE/ SULPHUR DIOXIDE
1. The &iven specimen belongs to which type of Insecticide? •
2. Describe mode of action.
3. Mention the dose of appficatlon.
4. Mention its toldc1ty ilany. ,

S. Write the dink:ai features and·man•aement of poisoning caused by the given specimen
RDDENT/cJDEs

BARfl!M CA.ReONATE
SULPHUR DIOXIDE / ZINC PHISPHIDE /WARFARIN/ CALCIUM.CYANIDE/
1. Enumerate diseases associa.ted with rodents.
2. Enumerate various anti rodent measures.
3. ·Ho.w is the g~n rodenticide used?
4. Describe the mode of action of the given rodentlci~e • .

DISINFCETANTS
. . --- -----·- ----- - -
PHENOL on/oL, CRESOL, CllTRIMIDE, SA VJ:i}N,B~CHING POWDER,
SODIUM HYPOCHLORJTE, HALOZONE TABLETS, IODINE, BETADINE,
FORMALDEHYDE, ~PLRIT r . - .
1. The given specimen belongs to which type of disinfectant?
2. The given spetimen is effective against which organisms?

3. Describe hoW the Biven disinfectant l~used and mention the dos,, of appllc,tlon.
4. Enumerate the agents used for disinfection of faecesand urine. ·.
S. Describe the various methods In Which' Infected faeces and urine can be dislnt.cted,
6. Describe disinfection of sputum
7. ·Describe ch·emicaJ disinfection of a room
8. Describe disinfection of a room by fu'migation.
9. Describe concurrent and terminal disinfection.

11
 FAMILY PLANNING
~DOM MALE/ FEMALE

1. The given specimen is which type of contraceptive?

2. Describe the mechanism ofactlon of the given contraceptive.
3. Mention the advantages and disadvantages of using the given contraceptive.
4. What precautions should be taken for effective use of the given contraceptive?

~TRA UTERllN,E DEVICES

1 Enumerate the various types of IUD

2 Describethe mechanism of action ofan IUD.
3 What are the advantages of using an IUD? ·
4 Write the absolute and relative contrair,dications in_ using an IUD.
5 Describe an ideal IUD candidate. '
6 What is the·most propitious timing for insertion of IUD as a routine insertion and in a
postpartum woman? Give reasons for the same.
7 What are the objectives of follow up post IUD insertion?
·s What are the instructions to be given to the IUD wearer post IUD insertion?
9 Enu'!lerate the side effects of IUD. Describe any two.

HORMONAL CONTRCEPTIVES

1. Classify 1:iormonal contraceptives.

_DRALPILLs ·
1. Describe the mechanism of action of oral pills. ,
2. What are the adverse effects of using oral contraceptives?
3. What are the beneficial effects of using·oral contraceptives?
4. Mention the contraindications for using oral contraceptives.
s. What is the ideal duration of use of oral contracep~ives?
6. Enumerate the criteria for s~reenlngwomen for using oral pills as contraceptives.
POST COITAL CONTRACEPTION
1. Write the indications of using post coital contraception.
2. What is the timing of using post coital contraception?
3. Describe the methods of post coital contraception.

12
 oEPOT FORMULATIONS

\ JNIJECT ABLE CONTRACEPTIVES

DMPA /NET-EN/ DAMPA-SC/SUB-DERMAL INPLANT

1. Name the given injectable contraceptive.
2. Mention the dose and mode of administration of the given contraceptive.
3. Wbat is the duration of action of the given contrac.~ptive?
4. Describe the mechanism of action of,injectable contraceptive ..
5. What are the adverse effects of using injectable contraceptive?
6. Mention the advantages of using lnje~able contraceptive.
7. What are the contraindications for the use of injectable contraceptive?

13
 IMMUNIZATION
1. Mention the dose of the given vaccine.
2. Mention the mode of administration of the given vaccine.
3 Write the schedule of the given vaccine according to the Indian National 1-.....
Schedule. .
· · """un 1zat,o
4. Mention the temperature at which the given vaccine Is stored at the Primary Health
Centre.
s. Mention the type of vaccine the given specimen belongs to.
6. Mention the minor and major side effects of the given vaccine.
7. Mention the contraindications If any for the given vaccine.
MEASLES
1. Name the diluent used for reconstituting the given vaccine
2. What is Toxic Shock Syndrome? Describe its cllnlcalfpresentation.

DPT

1. component.
Mention the contraindlqitlons of the given vacdne e_speclally with respect to Pertusis

2. Till what age pertusis component can be given?

BCG
1. Name the diluent used for reconstituting the given vaccine
2. Name the syringe used to administer the given vaccine.
3. Mention the post vaccination phenomena of the given vaccine.
4. What is the protective efficacy of the given vaccine?
ufuERCULIN SYRINGE
1. The given syringe is used for administration of whlcf1 vaccine?
2. What is the dose and mode of administration of the vaccine administered using the
given syringe?

. 1.
What does the term "Pulse" In 'Pulse Pollo Programme' mean"?
2.
What do you mean by Mopping up activity In the 'Pulse Pollo Programme'
3. Describe various stages of Vaccine Vial Monitor (WM).
4. In which stage Is the VVM of the given vial.
s. Can this vial be used? · ·

14

--~·~--
-~ -- ~ ; - -.; .
.
j
 r - -~-=-· I t

p ATITISB
1. Questions on VVM.

2. Write the management of a newborn infant of a Hepatitis B carrier mother.

)KfAMIN A

1. What are the advantages of using Vitamin A in the 'routine immunization programme
2. What is the Vitamin A prophylaxis schedule for children with Vitamin A deficiency
Syndrome.

3. Mention the Vitamin A therapeutic schedule for children with Vitamin A deficiency
Syndrome. ··

~~CINE CARRER /1:cE PACK

1. Identify
2. Write aboutthe importance of cold c;raln.
3. Write about the uses of the given equipment. ·
4, What are the precautions that should be taken while using the given.equipment?
5.. At what level of cold chain is the given equipment used?

15
 NATIONAL HELATH PROGRAMS
/tROWTH CHART
1. Interpret the given graph
2. Write uses of the given card.

·& FOLIC ACID

1. The given drug Is used under which National Health Programme?
2. What are the eligibility criteria for administration of the given drug?
3. What is the dose of administration to the mother & children?
4. What ls the ideal duration of treatment?

ORS
1. ORS is given under which National Health Programme?
2. Whatls the recommended formulation of the reduced osmolarity ORS?
3. How will you assess a patient of dehydration?
4. How is ORS prepared from the given packet?
5. What are the instructions to be given to the mother for administration of ORS?
6. How is home based ORS prepared?
7. Mention Oral Rehydration Therapy other than ORS.

DRUGS IN NATIONAL HEAL TH PROGRAMMES

¢LOROQulNE _
1. Mention the dose of chloroquine with reference to adult uncomplicated malaria.
2. Mention the side effects of Chloroquine.
3. Mention the dose of Chloroquine in prophyiaxis<of adult malaria.

DEC
1. The given drug is used against which disease?
2. Mention the dose and duration of treatment of the given drug.
3. What are the toxic reactions to the given drug?
4. What do you mean by MDA (Mass drug administration)

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