Complete Table 2 (Dishes, reason for choice and ingredients & quantities required) and Table 3 (Total quantities of all ingredients) by filling in the required details.

1. Plan a three course meal for a child suffering from marasmus Marasmus is a form of severe protein-energy malnutrition requiring a high-calorie, nutrient-dense diet rich in carbohydrates, proteins, fats, vitamins, and minerals to promote weight gain, muscle repair, and recovery. The meal is energy-dense (aiming for ~600-800 kcal total), easily digestible, and uses local Ghanaian foods for cultural appropriateness and availability. Table 2: Dishes chosen, reason for choice/interpretation/reason for ingredients & quantities required |p3cm|p6cm|p6cm| Dishes chosen & Reason for choice/interpreter/reason for ingredients & Ingredients \& Quantities required \\ Starter: Maize Koko (porridge) & High carbohydrate from maize for immediate energy (marasmus causes energy deficit). Full-fat milk provides protein (4g/100ml), fats, and calcium for growth. Banana adds vitamins, potassium, natural sugars for calorie density and appetite stimulation. Easy to digest for weak child. & Maize flour: 40g, Full-fat milk: 150 ml, Sugar: 15g, Ripe banana (mashed): 100g \\ Main: Banku with Tilapia Pepper Sauce & Banku (fermented corn dough) offers sustained carbs (~70\% energy). Tilapia provides high-quality animal protein (20g/100g) for muscle rebuilding. Vegetables (tomato, onion, pepper) supply vitamins A/C to combat deficiencies. Palm oil adds fats for high energy density. Palatable to encourage intake. & Banku dough: 100g (dry weight, yields ~200g cooked), Tilapia fish: 60g, Tomatoes: 100g, Onions: 50g, Red pepper: 30g, Palm oil: 10 ml, Salt: 3g \\ Dessert: Moi Moi (steamed bean pudding) & Beans are affordable plant protein source (22g/100g dry) complementing animal protein. Egg enhances protein quality and fats. Oil boosts calories. Soft texture easy to swallow, helps meet high protein needs (~2-3g/kg body weight/day). & Dry beans (ground): 60g, Egg: 1 (50g), Palm oil: 5 ml, Pepper: 10g, Salt: 2g \\ Table 3: Total Quantities of ingredients |l|r|r| Total: Ingredients of all ingredients & Fresh stores: Quantities & Dry stores: Quantities \\ Maize flour & - & 40\,g \\ Sugar & - & 17\,g \\ Banku dough & - & 100\,g \\ Dry beans (ground) & - & 60\,g \\ Salt & - & 5\,g \\ Pepper (total) & 40\,g & - \\ Full-fat milk & 150\,ml & - \\ Ripe banana & 100\,g & - \\ Tomatoes & 100\,g & - \\ Onions & 50\,g & - \\ Tilapia fish & 60\,g & - \\ Egg & 50\,g & - \\ Palm oil (total) & - & 15\,ml \\ 2. Calculate the energy value of Banku and tilapia Step 1: Recall standard energy conversion factors (Atwater system). Carbohydrates: 4\,kcalg, Protein: 4\,kcalg, Fat: 9\,kcalg. Step 2: Calculate energy from carbohydrates. 3\,g carbohydrates × 4\,kcalg = 12\,kcal Step 3: Calculate energy from protein. 2\,g protein × 4\,kcalg = 8\,kcal Step 4: Calculate energy from fat. 1\,g fat × 9\,kcalg = 9\,kcal Step 5: Sum the energy values. 12\,kcal + 8\,kcal + 9\,kcal = 29\,kcal Total energy value of the Banku and tilapia portion: 29 kcal