OBJECTIVE
*FOOD & NUT OBJ:*
01-10: CBDDAADACA
11-20: BBABAADCAB
21-30: DAABBBACAA
31-40: DDADAABCCD
41-50: ABCCBAADBC
THEORY
SOLUTIONS
*Food & Nutrition theory....*
(1)
Tabulate.
Under Deficiency disease
(a)Rickets
(b)Scurvey
(c)pellagra
(d)Anaemia
(e)goitre
Under Nutrients
(a)Vitamin D
(b)vitamin C
(c)vitamin B - 3
(d)iron
(e)iodine
Under Food Source
(a)fish oil, egg yolk
(b)fruits
(c)peanut, animal protein
(d)egg yolks, red meat
(e)bread,milk
*3a).* i) Alcoholic and
ii) Non-alcoholic beverages. Tea
4a) -Chill food straight away (but let it cool first) The main reason to refrigerate or chill food is to prevent the growth of bacteria, which can cause illness. ...
-Eat most leftovers within two days. ...
-Freeze leftovers before use-by date. ..
-Respect 'use by' dates. ...
-Be smart about your fridge layout.
*4b)* (PICK 3)
- It is economical because food will not go to waste.
- Less preparation is required and this serves on time and energy.
- It saves on labour because less preparation is required.
- Its cost saving, no new purchases are made
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(6a)
(i)negative pre-processing moods of high intensity
(ii)negative pre-processing moods of moderate intensity
(iii)negative non-attribute information, and attribute information that creates the impression that consideration, purchase and/or consumption of their products
(iv)negative pre-processing moods Proposition range
(v) negative pre-processing moods, of "emotion as a benefit toward the consumer"
(vi)negative pre-processing mood scenarios and optimal mix of consumption.
(6b)
(i) nutritional value, weight
(ii)ingredients
(ii) country of origin
(iii) use by date
(iv) allergen warnings
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