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8/10/2019 Nutrition Question Bank
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8/10/2019 Nutrition Question Bank
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IHM BANGALORE
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