1st sem l Nutrition l Solved Papers l 2019 – 20

Q.1. Discuss the various functions of food.

The functions of food extend beyond merely providing us with sustenance. Food serves various purposes in our bodies, supporting growth, providing energy, and maintaining overall health. Here are the key functions of food:

1. Energy Provision: Food is a primary source of energy for our bodies. Carbohydrates, fats, and proteins present in food provide the necessary fuel for cellular functions, physical activity, and bodily processes. The calories derived from food are converted into energy through metabolic processes.
2. Growth and Development: Adequate nutrition is crucial for growth and development, especially during childhood and adolescence. Foods rich in proteins, vitamins, minerals, and other essential nutrients support the growth of bones, muscles, organs, and tissues. They also facilitate the production of new cells and promote overall development.
3. Maintenance and Repair: The body constantly undergoes wear and tear, and food plays a vital role in maintaining and repairing bodily tissues. Nutrients like proteins provide the building blocks for tissue growth and repair. Vitamin C and zinc aid in wound healing and tissue regeneration.
4. Metabolism and Regulation: Food supplies the necessary nutrients for metabolic processes, including enzyme reactions, hormone production, and neurotransmitter synthesis. Nutrients like vitamins, minerals, and amino acids act as cofactors and coenzymes, facilitating metabolic reactions and maintaining cellular homeostasis.
5. Immune Function: A well-balanced diet strengthens the immune system, helping the body fight against infections, diseases, and other harmful substances. Nutrients such as vitamin C, vitamin A, zinc, and selenium support immune cell function and enhance the body’s defense mechanisms.
6. Brain Function and Cognitive Health: Certain nutrients, such as omega-3 fatty acids, antioxidants, and B vitamins, contribute to brain health and cognitive function. They support neurotransmitter production, enhance memory and concentration, and help protect against age-related cognitive decline.
7. Digestion and Absorption: Food provides dietary fibers that aid in digestion, prevent constipation, and maintain a healthy gut. Adequate fluid intake and fiber-rich foods promote regular bowel movements and support the absorption of nutrients from the digestive system.
8. Hormonal Balance: Some nutrients play a role in regulating hormone production and maintaining hormonal balance. For instance, iodine is necessary for thyroid hormone synthesis, while iron is essential for the production of red blood cells and hemoglobin.
9. Bone Health: Calcium, phosphorus, magnesium, vitamin D, and vitamin K are important for maintaining strong and healthy bones. These nutrients support bone formation, mineralization, and remodeling processes, reducing the risk of osteoporosis and fractures.
10. Psychological and Emotional Well-being: Food can have an impact on our mood and mental well-being. Certain nutrients, such as tryptophan (found in foods like turkey and bananas), can influence the production of neurotransmitters like serotonin, which regulates mood and promotes feelings of happiness and well-being.
11. Hydration: While not strictly a “food” function, water intake is crucial for maintaining hydration and supporting various bodily functions. Water is involved in digestion, nutrient transport, temperature regulation, and waste removal.

It is important to note that a varied and balanced diet is necessary to ensure the fulfillment of these functions. Different nutrients work synergistically, and no single food can provide all the necessary nutrients. A well-planned diet that includes a variety of fruits, vegetables, whole grains, lean proteins, healthy fats, and adequate hydration is essential for optimal health and the proper functioning of the body.

Q.2. A non-vegetarian meal provides 20 gm. protein, 20 gm. fat and 120 gm. of carbohydrates. Calculate the calories provided by this meal:
Sources of Energy:

Protein – 4 Kcal / gm.
Carbohydrates – 4 Kcal / gm.
Fats – 9 Kcal / gm.

Calculate the BMI (Body Mass Index) of a man weighing 65 kg. having height 155 cm. Specify and discuss on the obesity of the man.

To calculate the calories provided by the non-vegetarian meal, we need to multiply the grams of each macronutrient by its respective caloric value and sum them up.

Protein: 20 gm * 4 Kcal/gm = 80 Kcal

Fat: 20 gm * 9 Kcal/gm = 180 Kcal

Carbohydrates: 120 gm * 4 Kcal/gm = 480 Kcal

Total calories provided by the meal = 80 Kcal + 180 Kcal + 480 Kcal = 740 Kcal

Now let’s calculate the Body Mass Index (BMI) for the man weighing 65 kg and having a height of 155 cm. BMI is calculated by dividing the weight in kilograms by the square of the height in meters.

Height: 155 cm = 1.55 m Weight: 65 kg

BMI = Weight (kg) / (Height (m) * Height (m)) = 65 kg / (1.55 m * 1.55 m) ≈ 27.0

The BMI of the man is approximately 27.0. BMI is used as a general indicator of body fatness and can provide some insights into whether a person is underweight, normal weight, overweight, or obese. However, it is important to note that BMI does not take into account factors such as muscle mass and body composition, so it may not be a perfect measure of obesity.

Based on the BMI value of 27.0, the man falls into the overweight category. However, it’s important to remember that BMI is just one measure and doesn’t provide a complete picture of an individual’s health. Other factors such as body composition, overall fitness level, and distribution of fat can also affect a person’s health status. It would be best to consult with a healthcare professional for a comprehensive assessment of the man’s health and any potential concerns related to obesity.

OR
Define BMR and list the factors affecting BMR.

BMR stands for Basal Metabolic Rate. It represents the number of calories your body needs to perform basic functions while at rest. In other words, it is the energy expended by your body to maintain vital bodily functions such as breathing, circulating blood, and regulating body temperature.

Several factors can affect an individual’s BMR. These include:

1. Body Composition: The proportion of muscle to fat in your body plays a significant role in determining your BMR. Muscle tissue requires more energy to maintain than fat tissue, so individuals with a higher muscle mass tend to have a higher BMR.
2. Age: BMR tends to decrease with age. As we get older, we generally experience a loss of muscle mass and a decrease in metabolic rate, which can lower our BMR.
3. Gender: On average, men tend to have a higher BMR than women. This is partly due to differences in muscle mass, as men typically have a higher muscle-to-fat ratio.
4. Weight and Body Size: The larger and heavier you are, the higher your BMR tends to be because more energy is required to maintain a larger body.
5. Hormonal Factors: Hormones play a crucial role in regulating metabolism. Thyroid hormones, for example, influence BMR. Low levels of thyroid hormones can result in a decreased BMR, while high levels can lead to an increased BMR.
6. Climate and Environmental Factors: Extreme temperatures can affect your BMR. In colder environments, your body needs to work harder to maintain a stable body temperature, resulting in a higher BMR. Conversely, in hotter climates, your BMR may decrease as your body tries to conserve energy.
7. Physical Activity: Exercise and physical activity increase your energy expenditure, leading to an increase in BMR. Regular physical activity, particularly activities that build muscle, can help boost your BMR even when you’re at rest.

It’s important to note that BMR is a general estimate, and individual variations can exist. Factors such as genetics, overall health, and metabolic disorders can also influence BMR.

Q.3. What are the various functions of carbohydrates in our body?

OR
What is the function of protein in our body? How can the quality of protein be improved in food?

Proteins serve several important functions in our bodies. Here are the key functions of protein:

1. Tissue Building and Repair: Proteins are the building blocks of our body. They are essential for the growth, maintenance, and repair of tissues. Proteins provide the necessary amino acids for building and rebuilding muscles, organs, skin, hair, nails, and other body tissues.
2. Enzyme Production: Many enzymes in our body are made up of proteins. Enzymes are catalysts that facilitate chemical reactions necessary for various biological processes. They help break down molecules, build new compounds, and regulate metabolic pathways.
3. Hormone Regulation: Certain proteins act as hormones or are involved in hormone production. Hormones are chemical messengers that regulate various bodily functions, including growth, metabolism, reproduction, and stress response. Examples of protein-based hormones include insulin, growth hormone, and thyroid-stimulating hormone.
4. Immune Function: Antibodies, which are proteins produced by the immune system, play a vital role in defending the body against infections, viruses, and bacteria. They identify and neutralize foreign substances, helping to prevent and fight off diseases.
5. Transport and Storage: Proteins facilitate the transport of nutrients, molecules, and ions throughout the body. For example, hemoglobin, a protein in red blood cells, carries oxygen from the lungs to body tissues. Additionally, proteins act as carriers for vitamins, minerals, and other essential nutrients.
6. Energy Source: While carbohydrates and fats are the primary sources of energy, proteins can be used as an energy source when carbohydrates and fats are insufficient. During periods of prolonged fasting or intense exercise, proteins can be broken down into amino acids and converted into glucose for energy production.
7. pH Balance and Buffering: Proteins help maintain the acid-base balance in our body. They act as buffers, regulating the pH levels in cells and body fluids, which is crucial for proper functioning of enzymes and other biochemical processes.

To improve the quality of protein in food, several factors can be considered:

1. Source and Variety: Consuming a variety of protein sources ensures a broader range of essential amino acids. Include both animal-based proteins (meat, poultry, fish, eggs, dairy) and plant-based proteins (legumes, soy products, nuts, seeds) in your diet.
2. Complementary Protein Sources: Combining different plant-based protein sources can help improve the quality of protein intake. For example, consuming legumes (like beans or lentils) with grains (such as rice or wheat) creates a complementary protein profile that provides a complete set of essential amino acids.
3. Adequate Protein Quantity: Meeting the recommended daily protein intake is important for ensuring sufficient amino acid availability. The protein requirements vary based on age, sex, activity level, and overall health. Consult a healthcare professional or a registered dietitian to determine your specific protein needs.
4. Cooking Methods: Some cooking methods can affect protein quality. Avoid excessive heat and prolonged cooking times, as they may degrade the protein structure and reduce nutrient content. Opt for cooking methods like steaming, grilling, or sautéing that retain the protein’s nutritional value.
5. Food Pairings: Pairing protein-rich foods with other nutrient-dense foods can enhance the overall nutritional value of a meal. Incorporate vegetables, whole grains, and healthy fats alongside proteins to create well-balanced and nutritious meals.
6. Consider Protein Supplements: In certain cases, such as athletes with increased protein requirements or individuals with specific dietary restrictions, protein supplements can be used to ensure adequate protein intake. However, it is important to consult with a healthcare professional or a registered dietitian before incorporating protein supplements into your diet.

By considering these factors, you can optimize the quality of protein in your diet, ensuring sufficient intake of essential amino acids and supporting the various functions of proteins in the body.

Q.4. Classify vitamins and enumerate the functions of Vitamin A in the body alongwith its important source.

Vitamins are essential micronutrients that are required in small amounts for various physiological functions in the body. They are classified into two main groups: fat-soluble vitamins (A, D, E, and K) and water-soluble vitamins (B vitamins and vitamin C). In this response, we will focus on vitamin A.

Vitamin A, a fat-soluble vitamin, plays several crucial roles in maintaining overall health. Here are the important functions of vitamin A:

1. Vision: One of the primary functions of vitamin A is to support vision. It is an essential component of rhodopsin, a pigment found in the retina of the eye. Rhodopsin is necessary for the absorption of light and the conversion of light energy into nerve signals that are transmitted to the brain. Adequate vitamin A intake helps maintain normal vision, especially in low-light conditions.
2. Immune Function: Vitamin A is involved in supporting a healthy immune system. It helps maintain the integrity and function of the skin and mucous membranes, which act as physical barriers against pathogens. Additionally, vitamin A plays a role in the development and maturation of immune cells, such as T-cells and B-cells, which are important for immune response and defense against infections.
3. Growth and Development: Vitamin A is crucial for proper growth and development, especially during fetal development and childhood. It is involved in cell differentiation, promoting normal growth of bones, teeth, and soft tissues. Adequate vitamin A intake is necessary for normal growth and development of children, including healthy eyesight and immune system function.
4. Reproduction and Fertility: Vitamin A plays a role in reproductive health and fertility. It is involved in the development and maintenance of the reproductive organs. In males, vitamin A supports sperm production, while in females, it is important for normal fetal development during pregnancy.
5. Skin Health: Vitamin A contributes to the health and maintenance of the skin. It helps regulate cell production and turnover, promoting healthy skin and preventing dryness and flakiness. Vitamin A is also used in the treatment of certain skin conditions, such as acne and psoriasis.
6. Antioxidant Activity: Vitamin A exhibits antioxidant properties, helping to protect cells from damage caused by free radicals. Free radicals are unstable molecules that can cause oxidative stress, leading to cell damage and inflammation. By neutralizing free radicals, vitamin A contributes to overall cellular health and may have a protective effect against chronic diseases.
7. Gene Expression: Vitamin A is involved in regulating gene expression, influencing the activation and deactivation of specific genes. It plays a role in cellular differentiation, proliferation, and maturation, which are essential processes for proper development and function of various tissues and organs.

Important sources of vitamin A include:

1. Retinol (preformed vitamin A): Animal sources such as liver, fish liver oil (cod liver oil), dairy products, and eggs contain retinol.
2. Beta-carotene (provitamin A): Plant-based sources such as carrots, sweet potatoes, spinach, kale, mangoes, and apricots contain beta-carotene, which can be converted into vitamin A in the body.

It is important to note that while vitamin A is essential for overall health, excessive intake of preformed vitamin A (retinol) from supplements or animal sources can be toxic. Therefore, it is recommended to obtain vitamin A from a balanced diet that includes a variety of food sources. In summary, vitamin A plays vital roles in vision, immune function, growth and development, reproduction, skin health, antioxidant activity, and gene expression. Including a diverse range of vitamin A-rich foods in the diet is essential for meeting the body’s requirements and maintaining optimal health.

List the general functions of minerals in our body.

Q.5. Explain the role of water in maintaining the water balance of the body.

Water is an essential component of the human body, and maintaining a proper water balance is crucial for overall health and well-being. The role of water in maintaining the water balance of the body is multifaceted and involves several important functions:

1. Hydration: Water serves as the primary component of bodily fluids, including blood, lymph, and interstitial fluid. Adequate hydration is essential for maintaining the volume and composition of these fluids, ensuring that they can carry out their functions effectively. Water intake helps replenish lost fluids through sweating, urination, and breathing.
2. Solvent for Nutrients: Water acts as a universal solvent, facilitating the transport and absorption of nutrients throughout the body. It helps dissolve and carry various substances, including vitamins, minerals, glucose, and amino acids, to cells and tissues, allowing them to be utilized for energy production, growth, and repair.
3. Temperature Regulation: Water has a high heat capacity, meaning it can absorb and release a significant amount of heat without undergoing a rapid change in temperature. This property enables water to help regulate body temperature through processes such as sweating and evaporation. When the body overheats, water from the skin’s surface evaporates, dissipating heat and cooling the body down.
4. Waste Removal: Water plays a vital role in eliminating waste products from the body. It helps transport waste materials, such as urea and other metabolic byproducts, to the kidneys for filtration and excretion in urine. Water also facilitates the removal of toxins through sweat and supports regular bowel movements, preventing constipation.
5. Lubrication and Cushioning: Water acts as a lubricant for joints, allowing smooth movement and reducing friction between bones and cartilage. It also provides lubrication for other body tissues, such as the eyes, mouth, and digestive system. Additionally, water serves as a cushioning agent, protecting vital organs and tissues from impact and shock.
6. Electrolyte Balance: Electrolytes are minerals that dissociate into ions in water, and they play a crucial role in maintaining fluid balance within cells and in the spaces between cells. Water helps distribute electrolytes evenly throughout the body, ensuring proper cell function, nerve transmission, and muscle contraction. It also aids in maintaining the balance of electrolytes like sodium, potassium, and chloride, which are necessary for numerous physiological processes.
7. Digestion and Absorption: Water is essential for proper digestion and absorption of nutrients. It helps break down food in the stomach, facilitating the enzymatic reactions required for digestion. Water also aids in the absorption of nutrients from the small intestine into the bloodstream, allowing their distribution to cells and tissues.
8. Cell Function: Water is vital for the optimal functioning of individual cells. It provides the medium in which cellular reactions take place, allowing substances to move in and out of cells through osmosis and diffusion. Water helps maintain cell shape and turgidity, supports cell metabolism, and facilitates the exchange of gases and nutrients across cell membranes.

To maintain the water balance of the body, it is important to consume an adequate amount of water daily. The exact water requirements vary depending on factors such as age, sex, activity level, climate, and overall health. It is generally recommended to drink enough water to satisfy thirst and ensure that urine remains pale yellow. Additionally, consuming water-rich foods, such as fruits and vegetables, can contribute to overall hydration. It is important to note that individual water needs may vary, and it is advisable to consult a healthcare professional for personalized recommendations.

Q.6. What is balanced diet? Classify food into various groups.

Water is an essential component of the human body, and maintaining a proper water balance is crucial for overall health and well-being. The role of water in maintaining the water balance of the body is multifaceted and involves several important functions:

1. Hydration: Water serves as the primary component of bodily fluids, including blood, lymph, and interstitial fluid. Adequate hydration is essential for maintaining the volume and composition of these fluids, ensuring that they can carry out their functions effectively. Water intake helps replenish lost fluids through sweating, urination, and breathing.
2. Solvent for Nutrients: Water acts as a universal solvent, facilitating the transport and absorption of nutrients throughout the body. It helps dissolve and carry various substances, including vitamins, minerals, glucose, and amino acids, to cells and tissues, allowing them to be utilized for energy production, growth, and repair.
3. Temperature Regulation: Water has a high heat capacity, meaning it can absorb and release a significant amount of heat without undergoing a rapid change in temperature. This property enables water to help regulate body temperature through processes such as sweating and evaporation. When the body overheats, water from the skin’s surface evaporates, dissipating heat and cooling the body down.
4. Waste Removal: Water plays a vital role in eliminating waste products from the body. It helps transport waste materials, such as urea and other metabolic byproducts, to the kidneys for filtration and excretion in urine. Water also facilitates the removal of toxins through sweat and supports regular bowel movements, preventing constipation.
5. Lubrication and Cushioning: Water acts as a lubricant for joints, allowing smooth movement and reducing friction between bones and cartilage. It also provides lubrication for other body tissues, such as the eyes, mouth, and digestive system. Additionally, water serves as a cushioning agent, protecting vital organs and tissues from impact and shock.
6. Electrolyte Balance: Electrolytes are minerals that dissociate into ions in water, and they play a crucial role in maintaining fluid balance within cells and in the spaces between cells. Water helps distribute electrolytes evenly throughout the body, ensuring proper cell function, nerve transmission, and muscle contraction. It also aids in maintaining the balance of electrolytes like sodium, potassium, and chloride, which are necessary for numerous physiological processes.
7. Digestion and Absorption: Water is essential for proper digestion and absorption of nutrients. It helps break down food in the stomach, facilitating the enzymatic reactions required for digestion. Water also aids in the absorption of nutrients from the small intestine into the bloodstream, allowing their distribution to cells and tissues.
8. Cell Function: Water is vital for the optimal functioning of individual cells. It provides the medium in which cellular reactions take place, allowing substances to move in and out of cells through osmosis and diffusion. Water helps maintain cell shape and turgidity, supports cell metabolism, and facilitates the exchange of gases and nutrients across cell membranes.

To maintain the water balance of the body, it is important to consume an adequate amount of water daily. The exact water requirements vary depending on factors such as age, sex, activity level, climate, and overall health. It is generally recommended to drink enough water to satisfy thirst and ensure that urine remains pale yellow. Additionally, consuming water-rich foods, such as fruits and vegetables, can contribute to overall hydration. It is important to note that individual water needs may vary, and it is advisable to consult a healthcare professional for personalized recommendations.

Q.7. What measures should be taken in mass food production to retain maximum nutritive value of food?

In mass food production, preserving the maximum nutritive value of food is crucial to ensure that the population is receiving adequate nutrition. Here are some measures that can be taken to retain the maximum nutritive value of food in mass production:

1. Proper Harvesting and Storage: Food should be harvested at the appropriate time to ensure optimal nutrient content. Fruits and vegetables, for example, should be picked when they are fully ripe. Proper storage conditions, such as temperature and humidity control, should be maintained to minimize nutrient loss during transportation and storage.
2. Minimal Processing: Minimizing the extent of processing can help retain the nutritive value of food. Excessive processing, such as high heat treatment or prolonged cooking times, can result in nutrient degradation. Therefore, techniques like blanching, steaming, or quick cooking methods should be employed to preserve the nutrient content.
3. Preservation Techniques: Various preservation techniques can be employed to retain the nutritive value of food. Freezing, canning, and drying are commonly used methods that help maintain nutrient integrity. These techniques should be implemented promptly after harvest to preserve the freshness and nutrient content of the food.
4. Preservation of Water-Soluble Nutrients: Water-soluble vitamins, such as vitamin C and B vitamins, are sensitive to heat and can be lost during cooking. To retain these nutrients, it is advisable to cook food using minimal water and for the shortest possible time. Steaming or microwaving instead of boiling can help minimize nutrient loss.
5. Proper Packaging: Proper packaging is essential to protect food from exposure to light, air, and moisture, which can contribute to nutrient degradation. Packaging materials should be selected carefully to minimize nutrient loss due to oxidation or leaching. Oxygen barriers, moisture-resistant materials, and light-blocking packaging can help preserve the nutritive value of food.
6. Optimal Storage Conditions: Food should be stored under appropriate conditions to maintain its nutritive value. Proper temperature and humidity control are crucial to slow down nutrient degradation. Cold storage or refrigeration can help preserve the freshness and nutritional quality of perishable food items.
7. Avoid Overcooking: Overcooking can lead to nutrient loss in food. It is important to cook food to the appropriate doneness to retain maximum nutritive value. Monitoring cooking times and using cooking methods that require shorter durations can help prevent excessive nutrient loss.
8. Education and Training: Proper education and training of food handlers and processors are essential in mass food production. They should be aware of the importance of retaining the maximum nutritive value of food and trained in appropriate handling, processing, and storage techniques to minimize nutrient loss.
9. Quality Control and Testing: Implementing rigorous quality control measures and conducting regular testing can help identify and address any issues that may affect the nutritive value of food during mass production. This includes testing for nutrient content, monitoring storage conditions, and ensuring compliance with food safety regulations.
10. Diverse and Balanced Menus: Promoting a diverse and balanced menu in mass food production can help ensure a variety of essential nutrients are provided to consumers. Including a wide range of fruits, vegetables, whole grains, lean proteins, and healthy fats can contribute to a well-rounded and nutrient-rich diet.

By implementing these measures in mass food production, it is possible to retain the maximum nutritive value of food and provide individuals with access to nutrient-rich options, contributing to their overall health and well-being.

OR
List ten popular items on a typical Indian restaurant menu, which are suitable for a diabetic individual.

Q.8. List the various categories of convenience foods giving suitable example for each category.

Convenience foods are pre-packaged, processed food products that are designed to be quick and easy to prepare. They provide convenience and save time in meal preparation. Here are various categories of convenience foods with suitable examples for each category:

Ready-to-Eat Meals:

• • Frozen Pizza: Pre-made pizza with toppings that can be heated in the oven or microwave.
  • Microwavable Pasta Meals: Pre-cooked pasta dishes that can be heated in the microwave.
  • Sandwiches and Wraps: Pre-packaged sandwiches or wraps that are ready to eat without any additional preparation.

Frozen Foods:

• • Frozen Vegetables: Pre-cut and frozen vegetables, such as peas, corn, or mixed vegetables.
  • Frozen Chicken Nuggets: Breaded and pre-cooked chicken nuggets that can be baked or fried.
  • Frozen Meals: Complete frozen meals that include a main course, side dishes, and sauces.

Canned Foods:

• • Canned Soup: Pre-made soups, such as tomato soup, chicken noodle soup, or vegetable soup.
  • Canned Beans: Pre-cooked beans, such as kidney beans, black beans, or chickpeas.
  • Canned Tuna: Pre-cooked and canned tuna that can be used in salads, sandwiches, or casseroles.

Instant Mixes:

• • Pancake Mix: Pre-mixed pancake batter that requires only the addition of water or milk.
  • Instant Oatmeal: Pre-portioned and flavored oatmeal that can be prepared quickly with hot water.
  • Cake Mix: Pre-mixed cake batter that only needs the addition of eggs and oil before baking.

Pre-cut and Pre-packaged Foods:

• • Pre-cut Fruits and Vegetables: Pre-washed and pre-cut fruits and vegetables for convenience.
  • Salad Kits: Pre-packaged salad kits that include washed and chopped lettuce, toppings, and dressings.
  • Stir-fry Kits: Pre-cut vegetables and sauces packaged together for quick stir-fry preparation.

Heat-and-Serve Meals:

• • TV Dinners: Pre-packaged meals that can be heated in the oven or microwave.
  • Frozen Burritos: Pre-cooked and frozen burritos that can be heated in the oven or microwave.
  • Pre-cooked Rotisserie Chicken: Whole cooked chicken available in grocery stores, ready to be reheated.

Snack Foods:

• • Granola Bars: Pre-packaged bars made with grains, nuts, and dried fruits, suitable for quick snacks.

Q.9. A Match the following:

(i) Beri-Beri (a) Vitain C
(ii) Anaemia (b) Iodine
(iii) Goitre (c) Vitamin D
(iv) Scurvy (d) Iron
(v) Rickets (e) Vitamin B

B Define the following terms:

(i) SDA

SDA stands for “Standard Deviation Analysis.” It is a statistical method used to measure the dispersion or variability of a set of data points around the mean. SDA calculates the average distance between each data point and the mean to determine how spread out the data is.

(ii) Malnutrition

Malnutrition refers to a condition caused by an inadequate or unbalanced diet, resulting in the body not receiving the necessary nutrients for proper growth, development, and maintenance of overall health. Malnutrition can lead to various health issues, including nutrient deficiencies, stunted growth, weakened immune system, and impaired organ function.

(iii) Health

Health refers to a state of complete physical, mental, and social well-being, and not merely the absence of disease or infirmity. It encompasses various aspects of a person’s overall well-being, including physical fitness, mental wellne

(iv) RDA

RDA stands for “Recommended Dietary Allowance.” It is a set of guidelines developed by health authorities to specify the average daily intake of essential nutrients (such as vitamins, minerals, and macronutrients) that is sufficient to meet the nutritional needs of most healthy individuals in a specific age and gender group.

(v) Thawing

Thawing refers to the process of defrosting or unfreezing something that has been frozen, typically referring to food items. It involves allowing the frozen item to gradually reach a higher temperature to convert it from a solid frozen state to its original, unfrozen state. Thawing can be done by various methods such as refrigeration, immersion in cold water, or using a microwave oven.

Q.10. Fill in the blanks:

(a) Energy is measured in __________.

Energy is commonly measured in calories or joules. Calories are often used to quantify the energy content of food and beverages, while joules are the standard unit of energy in the International System of Units (SI).

(b) Vitamin D is gained from __________.

The primary source of vitamin D is sunlight exposure. When our skin is exposed to sunlight, it synthesizes vitamin D. Additionally, vitamin D can also be obtained from certain dietary sources such as fatty fish (salmon, mackerel), fortified dairy products, eggs, and fortified cereals.

(c) The only sugar required by brain is __________.

Glucose is the primary sugar required by the brain. It is the main source of energy for the brain cells and is crucial for their proper functioning. The brain can also use ketones derived from fats as an alternative energy source under certain conditions, but glucose remains the primary fuel.

(d) __________ is a disease caused by deficiency of Vitamin A.

Night blindness is a condition characterized by difficulty or inability to see in low light or at night. It is primarily caused by a deficiency of vitamin A, which is essential for the proper functioning of the retina, a part of the eye responsible for vision in dim light.

(e) Excessive loss of water results in __________ while accumulation of water in extracellular space is called __________.

Excessive loss of water from the body, often due to inadequate fluid intake or excessive sweating, can lead to dehydration. Dehydration can cause various symptoms and complications. On the other hand, accumulation of excess water in the extracellular space, resulting in swelling or puffiness, is called edema.

(f) The basic building blocks of proteins are called __________.

Amino acids are the fundamental units that make up proteins. Proteins are composed of long chains of amino acids linked together. There are 20 different amino acids that can combine in different sequences to form a wide variety of proteins with diverse functions in the body.

(g) Loss of appetite due to psychological disturbance is called __________.

Anorexia, in this context, refers to a loss of appetite or reduced desire to eat that is primarily caused by psychological or emotional factors. It is different from the eating disorder called anorexia nervosa, which involves distorted body image and an extreme fear of gaining weight..

(h) Feeling of satisfaction and fullness and not feeling hungry till the next meal is called __________.

Satiety refers to the feeling of satisfaction, fullness, and reduced hunger that occurs after eating a meal. It is the body’s physiological response to consuming an adequate amount of food and nutrients. Satiety helps regulate food intake and prevent overeating.

(i) __________ is a disease caused by deficiency of calcium in children.

Rickets is a condition that primarily affects children and is characterized by the softening and weakening of bones. It is primarily caused by a deficiency of vitamin D, which impairs the absorption and utilization of calcium and phosphorus in the body. Calcium deficiency plays a role in the development of rickets, as calcium is essential for healthy bone formation and mineralization.