Table of Contents
Q.1. While preparing food in hotels, where do we find the major nutrient losses occurring? Suggest ways to avoid these losses.
- Wash vegetables , fruits and rice in just sufficient amount of water. It is advisable either to cook in a minimum amount of water or to use cooking water in soups and gravies.
- Cutting vegetables to small pieces and exposing them to air before cooking leads to loss of vitamins particularly vitamin C. thus it is advisable to cut large pieces and cook for shorter period of time.
- The 3 R’s of cooking to conserve nutrients are:
- Reduce the amount of water
- Reduce the length of cooking period
- Reduce the amount of surface area exposed
- Oil heated repeatedly should not be consumed as repeated heating during frying leads to production of toxic substances due to pre oxidation and rancidity.
OR
Why do the nutritional requirements differ throughout our lifespan?
Nutritional needs continue to change at each stage of life. It is important to adjust your diet and physical activity to meet these changing needs and ensure health and wellness throughout your life. Parents must continue to help their school-aged children and adolescents establish healthy eating habits and attitudes toward food. Their primary role is to bring a wide variety of health-promoting foods into the home, so that their children can make good choices. As children become adults, they must be mindful of the choices they make and how those choices affect their health, not only in the present but also in the future.
Our nutritional needs change with different life stages. To be fit and healthy, it is important to take into account the extra demands placed on your body by these changes.
To meet your body’s regular nutritional needs, you should consume:
- a wide variety of nutritious foods
- water on a daily basis
- enough kilojoules for energy, with carbohydrates as the preferred source
- essential fatty acids from foods such as oily fish, nuts, avocado
- adequate protein for cell maintenance and repair
- fat-soluble and water-soluble vitamins
- essential minerals such as iron, calcium and zinc
- foods containing plant-derived phytochemicals, which may protect against heart disease, diabetes, some cancers, arthritis and osteoporosis.
A varied diet that concentrates on fruits, vegetables, wholegrains, legumes, dairy foods and lean meats can meet these basic requirements
Q.2. Classify carbohydrates and explain the harmful effects of excess carbohydrates in our body
Carbohydrates are broadly classified into two categories i.e. simple carbohydrates and complex carbohydrates.
Simple Carbohydrates vs Complex Carbohydrates:
| Simple Carbohydrate | Complex Carbohydrate |
|---|---|
| Simple carbohydrates contain single molecule or smaller chains of sugar. | Complex carbohydrates contain longer chains of sugar molecules than simple carbohydrates. |
| Simple carbohydrates are quicker to digest than complex carbohydrates. | Complex carbohydrates take longer to digest and are a more stable source of energy. |
| Simple carbohydrates are in foods such as table sugar and syrups. | Complex carbohydrates are present in foods such as bread and pasta. |
| Milk and milk products contain simple carbohydrate. These foods do not contain fiber but are rich in protein, calcium, and vitamin D | Complex carbohydrates found in whole foods tend to be highly nutritious. |
Classification of carbohydrates on the basis of their structure and function are:
Monosaccharide
The monosaccharides are the simplest of the carbohydrates since they contain only one polyhydroxy aldehyde or ketone unit and cannot be further hydrolyzed into simpler units. (Mono: one, Saccharide: sugar).
There are two major classes of monosaccharides:
1. Aldoses:
Sugars containing an aldehydic group are known as aldoses, e.g., Glucose, galactose, mannose, and glycerose.
2. Ketoses:
Sugars containing a ketonic group are known as ketoses. e.g., Dihydroxyacetone, fructose, and ribulose.
Disaccharide
Sugars containing two monosaccharides linked through glycosidic bond are known as disaccharides.
The three most common disaccharides are:
Maltose
α-D-glucose + α-D-glucose = Maltose
Also known as malt sugar. It is found in germinating grain (such as barley) and is formed during the hydrolysis of starch to glucose during digestion.
Lactose
β-D-galactose + α-D-glucose = Lactose
It is present in milk hence, known as milk sugar. Lactose constitutes 5% of cow’s milk and 7% of human milk. It is digested by the enzyme lactase.
Sucrose
α-D-glucose + β-D-fructose = Sucrose
Also known as table sugar. Both anomeric carbons of glucose and fructose are tied together in the glycosidic linkage. Sucrose is abundant in sugar cane and sugar beets; maple syrup contains about 65% sucrose, with glucose and fructose present as well; caramel is the solid residue formed from heating sucrose.
Oligosaccharide
Oligosaccharides contain from 3 to 10 monosaccharide units. Oligosaccharides can have many functions including cell recognition and cell binding.
Raffinose is an example of oligosaccharide.
β-D-galactose + α-D-glucose + β-D-fructose = Raffinose
An oligosaccharide found in peas and beans; largely undigested until reaching the intestinal flora in the large intestine, releasing hydrogen, carbon dioxide, and methane).
Polysaccharide
Carbohydrates made up of more than 10 monosaccharide units are called polysaccharides. They are also known as glycans.
They are further classified as homopolysaccharides and heteropolysaccharides.
Homopolysaccharides:
Those polysaccharides which contain only one kind of monosaccharide unit are called homopolysaccharides. e.g., starch, glycogen, cellulose, dextran, inulin, agar, chitin, etc.
- Starch: Starch is a polymer consisting of D-glucose units. Starches (and other glucose polymers) are usually insoluble in water because of the high molecular weight, but they can form thick colloidal suspensions with water. It is the chief carbohydrates present in plants and forms the main source of dietary energy sources to humans.
- Glycogen: Glycogen, also known as animal starch, is made up of α-D-glucose units linked by α-1 → 4 linkages in the linear and α-1 → 6 linkages at the branching points. Glycogen is abundant in the liver and muscles; on hydrolysis, it forms glucose, which maintains normal blood sugar level and provides energy.
- Cellulose: Cellulose is a polymer consisting of long, unbranched chains of D-glucose connected by β(1→4) glycosidic linkages. It is the most abundant carbohydrate in nature. It forms the woods of the plant. Cellulase enzyme is absent in human being and hence it becomes non-utilizable.
Heteropolysaccharides:
heteropolysaccharides (heteroglycans) contain two or more different monosaccharide units. Usually, they provide extracellular support for organisms of all kingdoms: the cell envelope of bacteria, or the matrix that holds individual cells together in animal tissues, and provides protection, shape, and support to cells, tissues, and organs.
They include chondroitin sulfate, hyaluronic acid, and heparin.
Deficiency of carbohydrates
carbohydrate inadequacy results in increased production of organic compounds called ketones (a condition, known as ketosis), which imparts a distinctive sweet odor to the breath.
Ketosis and other untoward effects of a very-low-carbohydrate diet can be prevented by the daily consumption of 50 to 100 grams of carbohydrate.
Excess of Carbohydrates
Here are some of the harmful effects of too many carbohydrates in your diet:
Obesity
Carbs are a concentrated source of calories, at 4 calories per gram. And large servings of carb-heavy dishes like rice, pasta and bread can contain hundreds of — or in some cases, over a thousand — calories. If you’re habitually overeating carbohydrates, the excess calories could lead to Obesity.
Type 2 Diabetes
Type 2 diabetes has been linked to the overconsumption of refined carbohydrates, which include white bread, pasta, and many packaged snack foods. These types of carbs digest quickly and cause a rush of glucose into the blood. This increases the body’s need for insulin and the pancreas does not produce enough insulin. Insulin’s job is to move glucose out of the blood, having too little means that blood sugar is able to linger in our bloodstream and this raises our blood sugar level causing diabetes.
Atherosclerosis
Excess carbs change into the excess fat of your body. When your body fat reaches an extreme point, this fat causes the arteries’ walls to thicken up. Consumption of saturated fat encourages the plaque in the arteries to build up, thus narrowing the space for blood flow. This causes a disruption in the bloodstream, thus increasing the chances of a heart attack or a stroke. This condition is known as atherosclerosis.
Vascular Diseases
Consuming too many carbs increases the number of triglycerides in your blood, which then raises the risk of developing heart diseases. It also causes the arteries to swell and blood clots may occur in your heart and blood. Triglycerides beat the amount of good cholesterol in the body, potentially giving you numerous vascular diseases
Q.3. Give reasons for the following:
(a) Vitamins and minerals must be consumed even though they do not give us energy.
Vitamins and minerals are considered essential nutrients—because acting in concert, they perform hundreds of roles in the body. They help shore up bones, heal wounds, and bolster your immune system. They also convert food into energy, and repair cellular damage.
(b) Ketosis occurs due to deficiency of carbohydrates in the body.
Ketosis is a metabolic state in which fat provides most of the fuel for the body. It occurs when there is limited access to glucose (blood sugar), which is the preferred fuel source for many cells in the body.
(c) Insulin is an useful hormone for regulation.
Insulin helps the cells absorb glucose, reducing blood sugar and providing the cells with glucose for energy.
(d) A menu can also be used as a marketing tool.
Menus list products and prices, and because of this a menu is a critical means of marketing communication that sets customers’ expectations. The whole point of offering a menu is to inform customers about available food choices and help them assess which ones will best meet their needs.
(e) A bomb calorimeter is an essential equipment.
Bomb calorimeters are used to test the calorific value of solid and liquid fuels, which are traded based on that value. Fuels such as coal and oil must meet regulations specifying the total calorific value, quality and purity of the fuel. Liquid fuels like gasoline and kerosene are also tested by bomb calorimetry.
Q.4. (a) Describe any five latest nutritional food products launched in the market.
- Jack Link’s Zero Sugar Beef Jerky
- CORE Overnight Oatmeal Bar, Peanut Butter Chocolate
- Smart Tart, Strawberry Chia
- Daily Harvest Spinach + Shiitake Grits
- Fiber One Strawberries and Vanilla Clusters Cereal
(b) Explain the importance of water in our body and how it cannot be substituted.
Water detoxifies your body, effectively: adding various detoxifying drinks to your diet like green tea may help in the detoxification process, but only if taken in a limited quantity. But if you replace these detoxifying drinks with water, it not only cleanses your body better but aids digestion and keeps your kidneys clean. Water has the essential nutrients that are required for a healthy body and no other drink can replace them. Water flushes out harmful substances from the body, making your internal system clean.
Drinking water speeds up the metabolism, which in turn, increases energy levels. This is why it is advised by the health experts to drink water more frequently as it provides you energy and you stay active during the day. According to a study, there is a direct link between low metabolic rate and decreased kidney function. In case kidneys don’t get the required amount of water, their functioning gets impaired. Water is required to remove toxins from kidney and dehydration can cause various health issues. Also, drinking water aids weight loss as water is a natural appetite suppressor which stabilizes metabolic rates. You tend to eat less and lose extra kilos.
Considering the fact that 70 per cent of our body is comprised of water, drinking it is certainly beneficial for the body. Our brain is comprised of 85 per cent of water and lack of water can impact your concentration, memory, brain fatigue, headache and can even cause sleeping issues. So, by drinking water, you fuel up our brain and it works efficiently.
Hair and skin cells also require an adequate amount of water to function properly. If you are drinking ample amounts of water, it will leave your skin glowing and spot free and will make your hair shinier. Hydrated skin will be more radiant and fresh.
OR
(a) List out five factors to be kept in mind in menu planning.
Many factors influence the acceptability of a meal. Customers select what appeals most to them from a menu card based on individual likes and dislikes, budget, the popularity of items, etc.
However, while planning meals the following factors need to be considered:
Nutritional Adequacy
The most important consideration in menu planning is to ensure that the meal fulfills the nutrient needs of the individual consuming the meal. For example, if the meal is planned for industrial workers, it must meet the RDAs for that age group. Foods from all basic food groups should be included in each meal so that the meal is balanced and nutritionally adequate. Nutrient needs may be modified for hospital diets (therapeutic diets).
Economic Considerations
The spending power of the clientele has to be kept in mind and meals have to be planned within the budget. Low-cost nutritious substitutes should be included in the menu to keep the costs low. The food cost should be maintained if the organization has to run profitably.
Food Service
Menus should be planned concerning the type of food service, whether it is a cafeteria, seated service, buffet, etc.
Equipment and Work Space
The menu should be planned, keeping the available equipment and workspace in mind. Deep freezers, refrigerators, grinders, dough kneaders, deep fat fryers, boilers, etc. should be adequate.
Leftover Food
An effective manager should consider as to how leftovers could be rotated to obtain maximum profit. Adequate storage space and hygienic standards should be ensured to minimize the risk of contamination and spoilage of food.
Food Habits
Food habits of the customer is another important criteria which need to be considered as food served has to be acceptable to the customer. Special attention should be paid when a particular type of community is catered to. Religious considerations should be known to the meal planner.
Availability
Some fruits and vegetables are seasonal. During the season the cost is reasonable and quality is better. Today, practically all fruits and vegetables are available throughout the year because of advanced preservation technology. However, seasonal fruits and vegetables should be given preference. Regional availability influences menu planning. For example, fish and seafood are fresh and cheaper in coastal areas.
Meal Frequency and Pattern
The meal timings and number of meals consumed in a day, whether meals are packed or served at the table, also influences the selection of food items on the menu. The age, activity level, physiological state, work schedule, and economic factors need to be known before planning meals for institutional catering.
Variety
This is one of the most important considerations while planning meals. A variety of foods from different food groups should be included.
The term variety means:
- Variety in food ingredients
- Variety in recipe
- Method of cooking
- Colour, texture, and flavour
- Variety in presentation and garnish.
(b) Plan a full day’s nutritional diet for a child who belong to a middle class family and is a non-vegetarian.
Waking up: A glass of warm low fat milk
Breakfast: Vegetable egg omelet with onion, tomato, spinach, whole grain bread slices, one apple
Mid Morning: Fruit salad with strawberry flavored low-fat yoghurt
Lunch: Lean chicken- capsicum-onion -zucchini stir fry – whole grain roll, mango lassi
Evening: Spinach- mushroom-peas cutlet, a handful of almonds, fresh mixed fruit juice (Apple Guava, lime)
Dinner: Whole multigrain phulkas, dal, paneer-peas-mushroom mixed vegetable curry.
Bed time: A glass of warm low fat milk.
Q.5. Explain the importance of cholesterol in our diet. What are the various ways by which we can maintain our cholesterol levels?
Importance of cholesterol
- It is precursor of all steroidal hormones. Eg. Sex hormone.
- It is required for formation of bile.
- It is an essential constituent of cell membrane.
- Precursor of Vit. D, 7-dehydrocholestrol is present in the skin which is converted to active Vit. D in presence of UV rays of sunlight.
various ways to maintain cholesterol
- Reduce saturated fats. Saturated fats, found primarily in red meat and full-fat dairy products, raise your total cholesterol. Decreasing your consumption of saturated fats can reduce your low-density lipoprotein (LDL) cholesterol — the “bad” cholesterol.
- Eliminate trans fats. Trans fats, sometimes listed on food labels as “partially hydrogenated vegetable oil,” are often used in margarines and store-bought cookies, crackers and cakes. Trans fats raise overall cholesterol levels. The Food and Drug Administration has banned the use of partially hydrogenated vegetable oils by Jan. 1, 2021.
- Eat foods rich in omega-3 fatty acids. Omega-3 fatty acids don’t affect LDL cholesterol. But they have other heart-healthy benefits, including reducing blood pressure. Foods with omega-3 fatty acids include salmon, mackerel, herring, walnuts and flaxseeds.
- Increase soluble fiber. Soluble fiber can reduce the absorption of cholesterol into your bloodstream. Soluble fiber is found in such foods as oatmeal, kidney beans, Brussels sprouts, apples and pears.
- Add whey protein. Whey protein, which is found in dairy products, may account for many of the health benefits attributed to dairy. Studies have shown that whey protein given as a supplement lowers both LDL cholesterol and total cholesterol as well as blood pressure.
Q.6. Differentiate between the following (any four):
(a) Intracellular and extracellular fluid.
- Extracellular fluid is present outside the cell while Intracellular is within the cells.
- Extracellular fluid comprises 27% body weight while Intracellular fluid comprises 33% body weight.
- Extracellular fluid has a lack of proteins and amino acids while the presence of proteins and amino acids is a feature of Intracellular fluid.
- Extracellular fluid has more concentration of ions compared to Intracellular fluid.
- Extracellular fluid has high concentration of sodium ions and low concentration of potassium ions as opposed to low sodium ions and high potassium ions concentration in Intracellular fluid.
- Extracellular fluid accounts for 1/3rd of the total body water while 2/3 of total body water is Intracellular fluid.
(b) Essential and non-essential amino acids.
- Nonessential amino acids can be made by the body, while essential amino acids cannot be made by the body so you must get them from your diet. You must have all of the amino acids so your body can build the wide variety of proteins it needs. Protein is needed for the repair, growth and maintenance of the cells.
- There are 11 nonessential amino acids: They are arginine, glutamine, tyrosine, cysteine, glycine, proline, serine, ornithine, alanine, asparagine, and aspartate.
- Nine out of the 20 amino acids are essential, but adults only need to obtain eight of them: valine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine and tryptophan. The ninth amino acid — histidine — is only essential for infants.
(c) Complex and simple carbohydrates.
Simple carbohydrates are, as the name implies, simple structures. In chemical terms, they’re small molecules consisting of a single monosaccharide or of two monosaccharides linked together—this is called disaccharides. Glucose, the type of sugar the body and brain use for energy, is a monosaccharide, as are fructose and galactose. The disaccharides include lactose, sucrose, and maltose. Simple carbs are fairly easy for the body to digest. Most of these carbs are processed in the small intestine, where enzymes break them down into individual components that then pass through the intestinal walls into the bloodstream to be used for energy. Any sugar that isn’t used right away is converted to fat and stored. This is why eating foods with lots of added sugar can contribute to weight gain.
Complex carbohydrates, known as oligosaccharides and polysaccharides, are made up of longer, more complex chains of sugar molecules. It takes the body longer to digest complex carbs than to process simple carbs. Some complex carbohydrate foods contain fiber, vitamins, and minerals and take longer to digest. This means they have a less immediate impact on blood sugar, causing it to rise more slowly.
(d) Sedentary work and heavy work.
Sedentary work involves lifting no more than 10 pounds at a time and occasionally lifting or carrying articles like docket files, ledgers, and small tools. Although a sedentary job is defined as one which involves sitting, a certain amount of walking and standing is often necessary in carrying out job duties.
Heavy and very heavy work requires you to stand for the same amount of time as medium work, but you also have to be able to lift up to or more than 100 pounds. The most difficult types of construction work, such as construction cleanup, are classified as heavy or very heavy work.
(e) Vitamin B1 and B2.
Thiamin (vitamin B1)
Function: It helps to convert food into energy. Needed for healthy skin, hair, muscles, and brain and is critical for nerve function.
Food Sources: Pork chops, brown rice, ham, soymilk, watermelons, acorn squash
Deficiency: Deficiency of thiamin results in beriberi and its symptoms are fatigue, weight loss, and nerve degeneration.
Riboflavin (vitamin B2)
Function: It helps to convert food into energy. Needed for healthy skin, hair, blood, and brain.
Food Sources: Milk, eggs, yogurt, cheese, meats, green leafy vegetables, whole, and enriched grains and cereals
Deficiency: riboflavin deficiency also known as ariboflavinosis, include skin disorders, hyperemia (excess blood) and edema of the mouth and throat, angular stomatitis (lesions at the corners of the mouth), cheilosis (swollen, cracked lips), hair loss, reproductive problems, sore throat, itchy and red eyes, and degeneration of the liver and nervous system.
(f) Vitamin A & D
Vitamin A
vitamin A; includes retinol, retinal, retinyl esters, and retinoic acid and is also referred to as “preformed” vitamin A. Beta carotene can easily be converted to vitamin A as needed.
Function: Essential for vision Lycopene may lower prostate cancer risk. Keeps tissues and skin healthy. Plays an important role in bone growth and the immune system. Diets rich in the carotenoids alpha-carotene and lycopene seem to lower lung cancer risk. Carotenoids act as antioxidants. Foods rich in the carotenoids lutein and zeaxanthin may protect against cataracts.
Food Sources: Sources of retinoids: beef liver, eggs, shrimp, fish, fortified milk, butter, cheddar cheese, Swiss cheese
Sources of beta carotene: sweet potatoes, carrots, pumpkins, squash, spinach, mangoes, turnip greens, and almost all green vegetables.
Deficiency: Deficiency of Vitamin A called Night Blindness.
Calciferol (vitamin D)
Function: It helps to maintain normal blood levels of calcium and phosphorus, which strengthens bones. It helps in the formation of teeth and bones. Supplements can reduce the number of non-spinal fractures.
Food Sources: Fortified milk or margarine, fortified cereals, fatty fish
Deficiency: Deficiency can result in weakened bones.
Q.7. How does the deficiency of protein harm our body? List the richest dietary sources of protein in our diet.
Protein Deficiency
Serious protein deficiency can cause swelling, fatty liver, skin degeneration, increase the severity of infections and stunt growth in children.
While true deficiency is rare in developed countries, low intake may cause muscle wasting and increase the risk of bone fractures.
Some evidence even suggests that getting too little protein may increase appetite and promote overeating and obesity.
Dietary Sources of Proteins
Proteins are present in both plant and animal foods.
Animal food sources:
Animal food sources provide the highest quality or complete proteins such as eggs, milk and milk products (cheese, paneer, mawa, milk powder, curds, condensed milk), meat, fish, shellfish, poultry, and organ meat.
Plant food sources:
Pulses, especially soya bean (43% protein) and its products such as soya milk textured vegetable proteins: nuts and oilseeds-groundnuts and gingelly seeds are important sources of protein in the Indian diet.
Cereals contain 6-12% partially complete proteins and as they form bulk of the diet, they contribute significantly to the protein content.
Vegetables contain a small percentage of good quality protein (approx 1-3 percent).
Fruits do not contribute to the protein content of the diet.
OR
What are the various signs we see in our body which tells us that we are suffering from a deficiency of Vitamins and minerals? Give five examples of these conditions and suggest ways to improve it.
- Brittle hair and nails
A variety of factors may cause brittle hair and nails. One of them is a lack of biotin. Biotin, also known as vitamin B7, helps the body convert food into energy. A deficiency in biotin is very rare, but when it occurs, brittle, thinning, or splitting hair and nails are some of the most noticeable symptoms. Other symptoms of biotin deficiency include chronic fatigue, muscle pain, cramps, and tingling in the hands and feet. Pregnant women, heavy smokers or drinkers, and people with digestive disorders like Crohn’s disease are at the greatest risk of developing biotin deficiency. Also, the prolonged use of antibiotics and some anti-seizure medications is a risk factor. Eating raw egg whites may cause biotin deficiency as well. That’s because raw egg whites contain avidin, a protein that binds to biotin and can reduce its absorption
- Mouth ulcers or cracks in the corners of the mouth
Lesions in and around the mouth may partly be linked to an insufficient intake of certain vitamins or minerals. For instance, mouth ulcers, also commonly referred to as canker sores, are often the result of deficiencies in iron or B vitamins. One small study notes that patients with mouth ulcers appear to be twice as likely to have low iron levels. In another small study, around 28% of patients with mouth ulcers had deficiencies in thiamine (vitamin B1), riboflavin (vitamin B2), and pyridoxine (vitamin B6). Angular cheilitis, a condition that causes the corners of the mouth to crack, split, or bleed, can be caused by excess salivation or dehydration. However, it may also be caused by an insufficient intake of iron and B vitamins, particularly riboflavin. Foods rich in iron include poultry, meat, fish, legumes, dark leafy greens, nuts, seeds, and whole grains
- Bleeding gums
Sometimes a rough tooth brushing technique is at the root of bleeding gums, but a diet lacking in vitamin C can also be to blame. Vitamin C plays an important role in wound healing and immunity, and it even acts as an antioxidant, helping prevent cell damage. Your body does not make vitamin C on its own, so the only way to maintain adequate levels of it is through diet. Vitamin C deficiencies are rare in individuals who consume enough fresh fruits and vegetables. That said, many people fail to eat enough fruits and vegetables each day.
- Poor night vision and white growths on the eyes
A nutrient-poor diet can sometimes cause vision problems. For instance, low intakes of vitamin A are often linked to a condition known as night blindness, which reduces people’s ability to see in low light or darkness. That’s because vitamin A is necessary to produce rhodopsin, a pigment found in the retinas of the eyes that helps you see at night. When left untreated, night blindness can progress to xerophthalmia, a condition that can damage the cornea and ultimately lead to blindness
- Scaly patches and dandruff
Seborrheic dermatitis (SB) and dandruff are part of the same group of skin disorders that affects the oil-producing areas of your body. Both involve itchy, flaking skin. Dandruff is mostly restricted to the scalp, whereas seborrheic dermatitis can also appear on the face, upper chest, armpits, and groin. The likelihood of these skin disorders is highest within the first 3 months of life, during puberty, and in mid-adulthood. Studies show that both conditions are also very common. Up to 42% of infants and 50% of adults may suffer from dandruff or seborrheic dermatitis at one point or another.
Q.8. Define any four:
(a) BMR : The amount of energy required by the body for carrying out involuntary work and maintaining body temperature is known as the basal metabolic rate (BMR). The involuntary work includes the functioning of various organs and system which work continuously to keep the body processes going such as the heart and blood circulation, the kidneys and excretion. Approximately one-third of this energy is needed for these processes while the remaining two- thirds is utilized for maintenance of muscle tone.
(b) Ketone bodies : Ketone bodies are the water-soluble molecules containing the ketone group that are produced by the liver from fatty acids during periods of low food intake, carbohydrate restrictive diets, starvation, prolonged intense exercise, alcoholism, or in untreated type 1 diabetes mellitus.
(c) Glycogen : Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, fungi, and bacteria. The polysaccharide structure represents the main storage form of glucose in the body.
(d) Scurvy : Scurvy is a disease resulting from a lack of vitamin C (ascorbic acid). Early symptoms of deficiency include weakness, feeling tired and sore arms and legs. Without treatment, decreased red blood cells, gum disease, changes to hair, and bleeding from the skin may occur.
(e) Enzymes : Enzymes are proteins that act as biological catalysts. Catalysts accelerate chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products.
Q.9. Match the following:
A | B | C | |||
01 | Calcium | 01 | Electrolyte balance | 01 | Anaemia |
02 | Iron | 02 | Calories | 02 | Muscle cramps |
03 | Bulimia | 03 | Bone Formation | 03 | Carbohydrates |
04 | Sodium | 04 | Psychological food disorder | 04 | Binging on food |
05 | Energy | 05 | Formation of Haemoglobin | 05 | Osteoporosis |
Solution:
A | B | C | |||
01 | Calcium | 03 | Bone Formation | 05 | Osteoporosis |
02 | Iron | 05 | Formation of Haemoglobin | 01 | Anaemia |
03 | Bulimia | 04 | Psychological food disorder | 04 | Binging on food |
04 | Sodium | 01 | Electrolyte balance | 02 | Muscle Cramps |
05 | Energy | 02 | Calories | 03 | carbohydrates |
Q.10. State True or False:
(a) Potato chips are a healthy way to eat potato. Flase
(b) Snacks are an important part of a healthy diet for active children. False
(c) Fruit juice is a healthy alternative to eating a piece of fruit. False
(d) Thirst is a good indicator of dehydration. True
(e) Artificially sweetened drinks are safe for teeth. False
(f) Dried fruits are not as healthy a choice as fresh fruit. Flase
(g) Primary school children need atleast eight glasses of water each day. False
(h) Primary school children need to drink regular whole milk. False
(i) Foods such as broccoli and almonds are a good source of calcium in the diet. True
(j) Eggs raise cholesterol levels. True