nutrition question bank

8/10/2019 Nutrition Question Bank

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NUTRITION QBANK 2014-2015 Page 2

11.What precautions will take in quantity food production to retain maximum nutritive value

of food?

Ans Pg no: 63-65.

12.Define BMR and Describe the factors affecting BMR.

Ans: Pg no: 5- 6.

13.Dietary fibre is essential in daily life. Why?

Ans: Pg no: 11-12.

14.List the methods to improve protein quality of food.

Ans: Pg no: 28-29.

15.Define Health and Nutrition. Discuss the importance of food.

Ans: Pg no: 1 -2.

16.

Write short notes on the functions of following nutrients:

a. Niacin

b.

Vit K

c. Calcium

d. Iodine

e. iron

Ans: Pg No: 40, 38,45,48,51

17.

Classify food groups on the basis of their functions. What consideration will you keep inmind while planning a meal for your sportsman guest?

Ans: Pg No: 55

18. Explain the role of water in maintaining the water balance of the body.

Ans: Pg no:32-34

19.Explain in detail the various factors affecting planning a balanced diet.

Ans : Pg no: 52,53.

20. Classify lipids . list down the functions of lipids.

Ans : Pg no: 14,15 and 17

21. How do you classify carbohydrates? Explain giving example of each.

Ans : Pg no: 12,13

22.What is BMR and explain the factors affecting it?

Ans : Pg no: 5,6


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23.What are fibres? Give their significance in the diet along with dietry resources.

Ans : Pg no: 11,12

24.Classify vitamins and explain the function and source of vitamin D and vitamin C.

Ans : Pg no:36-41

25.Explain concept of RDA and the factors that influence it.

Ans : Pg no: 53-55

26.Name the condition that leads to obesity and explain the factors affecting meal plan.

Ans : Pg no: 8 and 58,59

One mark questions

27.Fluorosis is caused due to the excess of Fluoride in water

28.

Amla is the rich source of Vitamin C.

29.Anemia is caused due to the deficiency of iron.

30.

Pellagra is a deficiency disease of Vitamin B12.

31.Night blindness is a sign of Vitamin A deficiency.

32.Sunshine is a source of Vitamin D.

33.Bowed leg in children is a symptom of Rickets.

34.Deficiency of iodine in the diet causes Thyroid.

35.

Delay in clotting of blood is due to deficiency of vitamin K in the diet.36.Angular stomatitis is caused due to deficiency of vitamin in the diet.

37.Protein requirement of adults is 1gm/kg of body weight.

38.Loss of water and electrolyte leads to Dehydration.

39.Amino Acid are the building blocks of proteins.

40.Night blindness is caused by deficiency of Vitamin A.

41.Niacin deficiency causes Pellagra.

42.Each gram of fat supplies 9 Kcal.

43.

Simple lipids are fats and oil.

44.Lactose sugar is found in milk.

45.Iodine deficiency leads to Goiter.

46.Egg is called the reference protein.


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Match the following

47.Vitamin A -------- Retinol

48.Food labeling -------- Nutritional factt

49.Sweat --------- Glucose

50.Polysaccharide ---------- starch

51.physical activity ---------- Negative energy balance

52.Sodium ----------- Hypertension

53.Building block of proteins ----- Amino acid

54.Menu planning ----- Blanced meal

55.Under weight ------- Energy requirement factor

56.Vitamin E ----- Refined oil

57 .Discuses about the function of water in our body? What are the visible &

invisible sources of water?

An important nutrient .75 to 80 percent of our total body is water. It is a structural

& functional unit of our body. The total body fluid is distributed among two major

components.

Extracellular fluid contain sodium

Intercellular fluid contain potassium& this two ions needs to be maintained all time.

Water is made up of hydrogen & oxygen the ratio is 2:1. We lose water daily

through sweat, urine, faeces etc. Deficiency of water causes dehydration, so we

have to maintain the water balance of our body.

Function-

Water quenched our thirst and is the most refreshing & cooling of all liquids.

It is a structural component of all cell

Water is a medium in which all chemical reaction takes place

It is an essential components of all body fluid such as blood, cerebrospinal

fluid, bile, digestive ,fluid, urine


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It acts like a lubricant & helps us to swallowed food or to digest food.

It acts like a solvent for the products of digestion & help in transporting this

product in di ff erent pare of body.

It regulates the body temperature.

It helps to throw the waste product from the body.

Sources visible & invisible water.

Visible water that we can see are- plain water, fruit juices, tea, milk, coffee etc

Invisible water that is inside the food s & metabolic water.

Fluid we take in different way 2,200 ml/day

From metabolism 200 ml/day

58 .

Classify vitamins on the bases of its solubility. What are the sources of

vitamin A & Vitamin D in our body?

The term vitamin comes from the words vital amine. This chemical is vital for

life.Vitamines is known as microelements. Its required in a very little amount, but

it is very important for us. Vitamins are also an organic compound like

carbohydrate, protein, fat. Though it required in a very little amount but have a

specific function such as regulation, maintenance, growth & protection. Many of

them cannot be synthesized by our body but & must be obtained from the diet.

Vitamins are grouped according to their solubility in either fat or water.

Fat-soluble vitamins - the vit that easily soluble in fat. They required fat for

absorption & can stored in our body. They are Vitamin - A,D,E,K.

Water soluble Vitamins the vitamin that easily soluble in water .Being water

soluble they are easily absorbed in our body but not stored, they excreted through

urine. They are Vitamin B complex B1 Thiamin/B2 Riboflavin/B12

Cynocobalamin/ Niacin/Folic acid / Vitamin C etc.

Vitamin A & Vitamin D both are the fat soluble vits.

Vit A helps to maintain the normal vision in dim light. It A found in a group of

compound called retinol & retinoic acid. These are only found in animal. i.e., egg

yolk, oily fish, fish liver oil, milk & milk product, butter, ghee are the rich source.


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Plant food contains yellow, orange, red colored pigment called carotene.

Carotene pigments are converted to Vitamin A in the boby. It is the proVitamin of

Vitamin A.

Sources of Vitamin in plant all yellow ,orange, red color fruits & vegetable,

such as carrot, mango, pumpkin, papaya, all green leafy vegetable, etc are the ri ch

source of Vitamin A.

Vitamin D It is a fat soluble Vitamin. Two important form of vit d are D2 (

argosterol ), D3 (7-dehydrocholesterol).Sun light is the main source of Vitamin D.

Vitamin D 3 is produced when 7 dehydrocholesterol in the skin is exposed to the

UV ray in the sun .It is also found in fish lever oil, fortified milk, vanaspati & also

some sun dried food like bari, dry fish etc.

59 . What is the role of thiamin in our body? What are the deficiency diseases

of thiamin?

Thiamin, B1, is an organic compound & also a water soluble Vitamin .The chemical

structure contains a pyramiding ring & a thiazole ring. It is readily soluble in water

& slightly soluble in alcohol. It is absorbed through duodenum& jejunum &

circulate in blood as free thiamine. There are different role if thiamin in our body -

It works mainly as a co-enzyme.Thiamin exists in tissues mostly in the form of thiamin pyrophosphate (TPP), which

is required in the breakdown of glucose to give us energy.

It helps to maintain the healthy nervous system.

It is required for a normal appetite &digestion.

The daily requirement of thiamin is 0.5mg/1,000kcal/day. For an adult who needs

3,000 kcal would require 1.5mg of thiamin per day.

Deficiency of thiamin

The symptom of deficiency occurs because the tissue cells are unable to

receive sufficient energy from glucose. Therefore, they cannot carry out their

normal function. The gastrointestinal, cardiovascular & nervous systems are

specially affected.


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The severe deficiency causes beri-beri, this is of two type

Dry beri-beri inflammation of the nerves, numbness of the leg, muscle weakness

& cramps are the main symptoms.

Wet beri- beri Severe oedema, enlargement of the heart, palpitation& increase in

rate of heart beat.

It is also known as rice eaters diseases because it is seen in people whose chief

diet consists of polished rice.

60 . What are the factors affecting menu planning? Plan a low cost dinner

menu for your hostel & find out its nutritive value.

Menu planning is a process of planning & scheduling intake of meals for a

general or specific individual requirments.To plan a menu we have to follow certain

factors

Meeting nutritional requirement: A good menu is one which will not only provide

adequate calories, fat,& protein but also minerals , vitamins essential for the

physica l wellbeing of each members . In a prope r di et the rat io of energy

distribution from carbohydrate, protein & fat would be 7:1:2respectively. The diet

should contain from basic Five Food Groups.

Meal pattern should fulfill the family needs: A family meal should cater to theneeds of the different members. A growing adolescent boy may require rich food to

satisfy his appetite; whereas young child may need soft & bland diet. Nursing

mother needs more green in their diet. A heavy workers required more calories than

other members. Meal pattern varies with age, occupation,& life style of the family

members.

Meal planning should give maximum nutrients: Losses of nutrients du ring

process ing, cook ing shou ld be min imized . Sprout ed gr ams, malt ed ce real s

fermented food enhance the nutritive value. God quality protein should be

distributed in all meal. Pressure cooker can be used to conserve the nutrients.

Meal pattern should save time & energy: Planning of meal should be done in such a

way, that the recipes should be simple & notorious. Labor & time saving device

should be used. Using convenience foods save time & energy.


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Economic condition: Any meal that are planned, if do not satisfy the budget of the

family, it cannot be put into practice. The cost of meal can be reduced by bulk

purchas ing & using season al frui ts & vegetables.

Consideration for individual likings & disliking: The meal planned should not only

meet RDA but also individual preferences, particularly vegetarian & non vegetarian

prefe rences. Food hab it & di etary pa tt erns should al so be considered. Rel igion,

traditions& customs of an individual should also be considers while planning a

menu.

Planned menu should provide variety: If meal is monotonous it cannot be excepted

.Varity can be introduced through color, texture & taste, by using different kind of

cooking methods.

Availability of foods: Menu should include locally available foods. The wide

variation in dietary patterns throughout the world depends largely upon the

available food supply.

Type of food service: Menu should be planned in relation to the type of food

service, whether it is cafeteria, seated service, buffet, etc.

Equipment & work space: The menu should be planned keeping the available

equipment & work space in mind. Deepfreezes, refrigerators, grinders, dough

kneaders, deep fat fryers etc should be adequ ate.Leftover food: An effective manager should consider as to how leftovers could be

rotated to obtain maximum profit. Adequate storage space & hygienic standards

should be ensured to minimize the risk of contamination & spoilage of food.

Meal frequency & pattern: The meal timings & number of meal consumed in a day,

whether meal are packed or served in a table, also influenced the selection of food

items on the menu. The age, activity level, physiological state, work schedule, &

economic factors need to be known before planning meals for institutional catering.

To plan a low cost dinner menu of a hostel few things we have to keep in mind,

we have to provide them the food selected from food pyramid ,

that will provide them energy,

bod y bui ld in g & maintenance,

regulation of body processes & protection against infection.


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To plan a balanced meal we have to follow few steps

Collect information regarding the customer with respect to

Age

Gender

Activity level

Religion

Socio-economic background

Food habits

Check the RDAs for energy & protein

Prepare a food plan, i.e., list number of serving from each food groups to meet the

RDA

Decide number of meal

Distribute serving for each meal

Select food & plan the menu

Menu for a day

Cross check to ensure that all food groups are included in required amount.

Plan a low cost dinner menu of a hostel

Basic information

Age : 18+Gender : Male/ Female

Activity : Moderate

Religion : Mixed

Back ground : Urban, middle income families

Food Habits : Cosmopolitan

RDA (according to ICMR)

Calories: Male 2,640 / Female 2060

Protein : Male 78gm / Female 63gm

Low cost dinner food plan for - Adult male (moderate)

[Cereals 475 gm(veg) 475gm(nonveg)

Pulses 80 65


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Green leafy veg 125 125

Other veg 75 75

Fruits 30 30

Milk 200 100 {depending on the marks

or Q

Fat &oil 40 40 otherwise not required

the [ ]

Sugar & jiggery 40 40 portion}

Meat &fish _ 30

Egg _ 30] (ref - Swaminathan ,vol-

II)

For dinner / for 1 student

Menu - Soya nugget & potato curry

Backed bringel

Green salad (Cucumber , tomato, onion)

2 chapatis

Rice (cooked ) cup weight 100 gm (if it is 1cup then wt 200gm)

Sweet 1 pieceICMR CHART, ALL VALUES ARE PER 100 gm OF EDIBLE PORTION

(Ref Nutritive value of Indianfood, 2007)

NAME OF FOOD PROTEIN FAT CARBOHYDRATE

ENERGY

STUFF (g) (g) (g)

(Kcal)


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Rice 6.4 0.4 79.0

346

Wheat 12.8 1.7 69.0

341

Bread 8.8 1.4 49.0

244

Egg 13.3 13.3 _

173

Milk (cows) 3.2 4.1 4.4

67

Curds (cows milk) 3. 1 4.0 3.0

60

Soya bean 43.2 19.4 20.9

432

Rajhmah 22.9 1.3 60.6

346

Potato 1.6 0.1 22.6

97

Brinjal 1.4 0.3 4.024

Onion 1.8 0.1 12.6

59

Tomato 1.9 0.1 3.6

23

Cucumber 0.4 0.1 2.5

13

Butter _ 81.0 _

729

Oil (sunflower) 19.8 52.1 17.9

620


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Sugar 0.1 _ 99.4

398

Banana 1.2 0.3 27.2

116

Apple 0.2 0.5 13.4

59

61 .What is RDA?

RDA is defining as the nutrients present in the diet which satisfies the daily

requirement of all individuals in a populations.

RDA of an individual depends on many factors like age, gender, physical work,

physio logical st res s.

AGE An adult required more calorie then a child due to large size of body &

increased activity. A growing child required more calorie & protein per kg of body

weight.

Gender female requires less calories then male as BMR is lower & size of body is

smaller.Physical work Sedentary workers required less calorie & vit B than hard working

per son.

Physiological stress During special condition the nutrients requirement are

increased.

RDA for an adult man & woman (ICMR)

Nutr ients Sedentary men Moderate men Heav y men

Energy (kcal) 2425 2875

3800

Protein (gm) 60 60 60


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Calcium (mg) 400 400

400

Iron (mg) 28 28

28

Vit A

Retinol (mcg) 600 600

600

Thamin (mg) 1.2 1.4

1.6

Riboflavin (mg) 1.4 1.6

1.9

Niacin (mg) 16 18

21

Folic Acid (mcg) 100 100

100

Vit B12 (mcg) 1 1

1

Vit C (mg) 40 40

40(ref dietetics, Srilakshmi)

Nu tr ients Sedentary women Moderat e women Heavy women

Energy (kcal) 1875 2225

2925

Protein (gm) 50 50

50

Calcium (mg) 400 400

400

Iron (mg) 30 30

30 Vit A

Retinol (mcg) 600 600

600


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Thamin (mg) 0.9 1.1

1.2

Riboflavin (mg) 1 .1 1.3

1.5

Niacin (mg) 12 14

16

Folic Acid (mcg) 100 100

100

Vit B12 (mcg) 1 1

1

Vit C (mg) 40 40

40

(ref dietetics, Srilakshmi)


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62 .What do you mean by balanced diet? Plan a balanced diet menu for a man

doing moderate work. (Write only that portion from the chart that is asked in

Q)

Balanced diet is one which contains different types of foods in such quantities

&proportions so that the need for calories, protein vitamin &other nutrients are

adequately met. In addition a balance diet should provide dietary fivers,

antioxidants water which will give positive health benefits. A balance diet the ratio

of energy distribution from carbohydrate, protein & fat would be 7:1:2respectively.

The diet should contain from basic Five Food Groups.

Balanced diet for Adult male (gm/day) V&NV (ref Swaminathan, vol II)

Food stuff sedentary workers moderate workers heavy work ers

V NV V NV V

NV

Cereal 350 350 425 425 600

600

Pulses 70 55 80 65 80

65

Green

Leafy veg 100 100 125 125 125125

Other veg 75 75 100 100 100

100

Roots & tubers 75 75 100 100 100

100

Fruits 60 60 60 60 60

60

Milk 600 400 600 400 600

400

Fats & oils 35 40 40 40 50

50


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Sugar & jaggery 30 30 40 40 55

55

Meat & fish - 60 - 60 -

60

Egg - 30 - 30

- 30

Ground nut (roasted) 50 50 50 50 50

50

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