UNIT III NUTRITION FOR SELF AND FAMILY. Ques4. What are nutrients? Give the energy value of energy giving nutrients.

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1 UNIT III NUTRITION FOR SELF AND FAMILY Short answer questions Ques1. Define health Ques2.What is meant by complete health? Ques3. Define disease. Ques4. What are nutrients? Give the energy value of energy giving nutrients. Ques5. How food reduces mental tension? Ques6. Priya has come back from hostel. Her sister has prepared tea and snacks of her liking. What purpose does food serve in such a situation? Ques7. What is 'poverty line'? Ques8. List two forms of malnutrition. Ques9. List the various dimensions of health. Ques10. Give the nutrient classification of food. Ques11. Differentiate between - nutrients and nutrition. - morbidity and mortality Ques12. 'Physical ill health leads to mental ill health'. Comment Ques13. What are protective elements? Ques14. Which food products can be termed 'food'? Ques15. How is energy continuously utilised in our body? Ques16. Explain the functions of body- building elements.

2 Ques17.Food is an integral part of society. Comment Ques18.'A healthy mind lives in a healthy body.' Explain. Ques19. Does food increases feeling of friendship? Ques20.'Nutrients are continuously required for a healthy life'. Justify Ques21. Classify foods on the basis of their nutrients and functions. Ques22. Define calorie Ques23. What is poverty line? Ques24. What are the main causes of living of below the poverty line? Ques25. Explain the relationship between -health and nutrition -food and work efficiency -nutrition and life span -nutrition and mortality Ques26. Differentiate between optimum nutrition and malnutrition. Ques27. How can nutritional status be judged? Ques28. Good nutrition is helpful in maintaining good mental activities. Justify Ques29. How does malnutrition causes continuous fall of nutrition level? Ques30. Define amino acids Ques31. How is carbohydrate different from protein and fats in chemical composition? Ques32. How is nutrition related to longevity and mortality rate? Ques33. How are fats a concentrated source of energy? What is the chemical composition of fats? Ques34. 'Vitamin C is called fresh food vitamin'. Justify Ques35. What is the best source of vitamin D? Ques36. Why is blood red in colour? Ques37. What helps in absorption of iron?

3 Ques38. Which nutrients affect our bones? Ques39. Define coenzyme Ques40. List the sources of zinc. What is the adverse effect of zinc on skin? Ques41. How does carbohydrates saves fats and protein? Ques42. What are body building substance? Ques43. Explain the effects of deficiency and excess of carbohydrates. Ques44. Define marasmus and its symptoms. Ques45. Classify vitamins and explain why is it essential for our body? Ques46. What are the symptoms of Cretinism? Ques47. Define anaemia Ques48. Classify minerals on the basis of their amounts required in the body. Ques49. What are food groups? Ques50. Differentiate between 'minimum requirements' and 'recommended dietary allowances' Ques51. In how many groups, food stuffs gave been divided by ICMR? Ques52 'A balanced diet for a person may not be a balanced one for the other.' Justify the statement. Ques53. 'A balanced diet does not mean an expensive diet.' Justify. Ques54 Explain how are Foods of any two families not similar. Ques55. Explain availability of food stuffs. Ques56. Explain the relationship between purchasing power and selection of food. How can we save money by the proper selection of food products? Ques57. Why should food be bought according to the purpose? Ques58. How should green leafy vegetables be stored? Ques59. Priya has purchased 50kg of wheat two months back. How would you check

4 that these are not spoiled? Also give two causes of its spoilage? Ques60. Why is proper selection and storage of food products essential? Ques61. Make a list of 'convenient foods' in your home. Also specify what precautions would you take in their storage? Ques62. Write a note on the selection, purchase and storage of dry foods, meat, fish, chicken, eggs, fruits and vegetables. Ques63. Illustrate a flow chart defining the methods of cooking. Ques64. What is the best method of cooking food? Ques65. Fruits and vegetables should be eaten raw. Justify Ques66. Differentiate between -deep frying and shallow frying - steaming and pressure cooking - direct and indirect steaming -cutting and grinding Ques67. Explain the effects of acids and baking soda on foods during cooking Ques68. How does germination increases the nutritive value of food items? Ques69. How is khichari more nutritious than plain rice? Give one example of nutritive food based on this. Ques70. Define fortification Ques71. What is par boiling? Ques72. 'An appropriate temperature is essential in frying' explain. Ques73. Why is pre-preparation of foods important? Ques74. Why do we cook food? Ques75. Give advantages and disadvantages of pressure cooking. Ques76. Which method would you employ to make soup? Ques77. Write in detail the method used to prepare chapatti. Ques78. Write in detail the method used for the prepartation of cake and pastry.

5 Ques79. Does food products undergo any change in colour and flavour? Justify your answer Ques80. Which nutrients are lost maximum in cooking? Why? Ques81. Idli is a nutritive food. Which methods are used for enhancing its nutritive value? Which nutrients are enhanced by use of there methods? Ques82. What are preservatives? Name the preservatives used in preparation of chutney. Ques83. Define shelf life. How can we increase the shelf life of various food products? Ques84. Differentiate between squash and syrup Ques85. Explain the three causes of food spoilage. Ques86. How can micro- organisms be kept out of food products? Ques87. Define dehydration. Also explain the various advantages and disadvantages of dehydration. Ques88. 'Food preservation is useful in those areas where they are in short supply' justify Ques89. Describe the difference in preparation and composition of jam and chutney. Ques90. How does the yeast act on food products? Ques91. Name four methods used to delay the action of micro- organisms on apples. Long answer questions Ques1.Write in detail the physical, psychological and socio-cultural functions of food Ques2.Give the symptoms of good health. Ques3.Classify foods on the basis of their nutrients and functions. Ques4.' Food, nutrition and health are interrelated.' justify the statement. Ques5.Discuss how nutritional status and calorie requirement define the poverty line?

6 Ques6.A child does not eat green and yellow fruits and vegetables. Name the disease he might suffer from. Give two symptoms of it. Ques7.Differentiate between saturated and unsaturated fats. Which fats should be included in the diet? Ques8.How is meal planning without the help of food groups is very laborious and time consuming? Write in detail the factors affecting the selection of food stuff. Ques9.Write the aims of cooking food. Ques10.How can you retain the nutrients during cooking? Ques11.How can we enhance the nutritive value of food without spending extra money? Write in detail. Ques12.Describe in detail the various causes of food spoilage. Ques13.Describe in detail about the microbiological changes in food spoilage.