Most of the candidates, gave prevention of hunger and getting of nutrition as their reasons for cooking food instead of easy digestion, destroying of micro-organisms etc.

The required answers to the questions are

1. Reasons for cooking food

((i)       To make food easy to eat;
 (ii)       To make food easy to digest;

1. To make it appetizing and palatable/improve/flavour and taste.
2. To destroy micro-organisms in the food/make it safe to eat
3. To preserve food so that they will keep longer
4. To improve the foods’ appearance.
5. To extract juices
6. To create variety/avoid monotony.

1. Guidelines for effective meal planning:

1. Meal must contain essential nutrients in the right

Proportion to promote good health

1. should meet the nutritional needs of different groups of people e.g. toddlers, invalids and convalescent, aged, vegetarians, pregnant women, lactating mothers;
2. Meals should be varied to avoid monotony;
3. Foods in season, which are cheaper and fresher, should be used.
4. Manage the money available to produce adequate meal.
5. Plan meals ahead of time to save time and money;
6. Use simple, locally available foods, in place of expensive imported foods.
7. Use methods of cooking; that will retain nutrients most and give flavour;
8. Serve meals attractively
9. Keep a vegetable garden, to ensure a regular supply of fresh and wholesome fruits and vegetables.
10. Use appropriate food service equipments.