Section A — 1 Mark Questions
1. Define Nutrition. [1 Mark]
Answer: Nutrition is the process by which living organisms obtain and utilize food substances for growth, metabolism, and repair.
2. State one primary function of carbohydrates. [1 Mark]
Answer: Carbohydrates serve as the main source of energy for the body.
3. What is the basic unit of proteins? [1 Mark]
Answer: Amino acids.
4. Identify one essential function of lipids. [1 Mark]
Answer: Lipids provide energy and are essential for the absorption of fat-soluble vitamins.
5. Name one mineral important for bone health. [1 Mark]
Answer: Calcium.
6. Define a balanced diet. [1 Mark]
Answer: A diet that contains the proper proportions of all essential nutrients required for maintaining good health.
7. What is a calorie? [1 Mark]
Answer: A calorie is a unit of measurement used to express the energy content of food.
8. What is meant by food adulteration? [1 Mark]
Answer: Food adulteration is the practice of adding foreign substances or removing valuable components from food, making it inferior or unsafe.
9. Define food fortification. [1 Mark]
Answer: Fortification is the process of adding essential vitamins and minerals to food products to improve their nutritional quality.
10. State the role of iron in the human body. [1 Mark]
Answer: Iron is essential for the formation of hemoglobin in red blood cells to transport oxygen.
11. What is the main purpose of meal planning? [1 Mark]
Answer: To ensure that nutritional requirements are met in an organized and efficient manner.
12. List one source of complex carbohydrates. [1 Mark]
Answer: Whole grains.
13. Which nutrient is primarily responsible for tissue building and repair? [1 Mark]
Answer: Proteins.
14. Give an example of a common food adulterant. [1 Mark]
Answer: Chalk powder added to flour.
15. What is the significance of including minerals in the diet? [1 Mark]
Answer: They are vital for various metabolic processes and the regulation of body functions.
16. Does fat contain more energy per gram than carbohydrates? [1 Mark]
Answer: Yes, fats provide approximately 9 kcal per gram compared to 4 kcal per gram for carbohydrates.
17. What is an advantage of food fortification? [1 Mark]
Answer: It helps in correcting or preventing widespread nutritional deficiencies in a population.
18. Why is water often considered an essential dietary component? [1 Mark]
Answer: It is necessary for regulating body temperature and facilitating nutrient transport.
19. What does a deficiency in protein lead to in children? [1 Mark]
Answer: Growth retardation and protein-energy malnutrition.
20. Define basal metabolism. [1 Mark]
Answer: It is the minimum energy required to maintain basic body functions at rest.
Section B — 2/3 Mark Questions
1. Explain the role of proteins in the body. [2 Marks]
Answer: Proteins are essential for the growth and repair of body tissues. They also act as enzymes and hormones that regulate various physiological processes.
2. List three factors to consider while planning a meal. [3 Marks]
Answer: First, age and physiological needs of the individual. Second, the nutritional adequacy of the food items. Third, the economic status and availability of seasonal foods.
3. Distinguish between food adulteration and fortification. [2 Marks]
Answer: Adulteration is the intentional degradation of food quality for profit, whereas fortification is the purposeful addition of nutrients to improve the health value of food.
4. Why are minerals categorized as essential nutrients? [2 Marks]
Answer: Minerals are essential because the body cannot produce them in sufficient quantities, and they are required for critical functions like structural support and electrolyte balance.
5. Discuss the importance of energy balance in diet. [3 Marks]
Answer: Energy balance occurs when calorie intake equals calorie expenditure. If intake exceeds expenditure, it leads to weight gain. If it is less, it leads to weight loss and potential weakness.
6. Name two types of lipids and their functions. [2 Marks]
Answer: Triglycerides, which provide long-term energy storage, and phospholipids, which are essential components of cell membranes.
7. Explain the significance of food fortification in public health. [3 Marks]
Answer: Fortification helps in reducing micronutrient deficiencies like iron-deficiency anemia or vitamin A deficiency. It is a cost-effective public health strategy to improve the nutritional status of large populations.
8. What is the difference between simple and complex carbohydrates? [2 Marks]
Answer: Simple carbohydrates (like sugar) are broken down quickly for immediate energy, while complex carbohydrates (like starch) provide a more sustained release of energy.
9. Why should food adulteration be monitored by authorities? [3 Marks]
Answer: Monitoring is necessary to prevent health risks to consumers. Adulterants can be toxic, cause allergic reactions, or lead to chronic diseases, thereby ensuring food safety standards are maintained.
10. Briefly describe how minerals contribute to metabolic regulation. [2 Marks]
Answer: Minerals act as co-factors for enzymes, allowing chemical reactions to occur, and help regulate blood pressure and nerve transmission within the body.
Section C — 5 Mark Questions
1. Explain the importance and classification of carbohydrates in human nutrition. [5 Marks]
Answer:
Definition and Importance
Carbohydrates are the primary source of fuel for the human body, specifically for the brain and nervous system. They are classified based on their chemical structure and the speed at which they are digested.
Classification
- Monosaccharides: These are simple sugars like glucose and fructose, which are absorbed directly into the bloodstream for immediate energy.
- Disaccharides: Sugars composed of two monosaccharide units, such as sucrose (table sugar) and lactose (milk sugar).
- Polysaccharides: Complex carbohydrates such as starch, glycogen, and fiber. These are long chains that provide sustained energy and digestive health.
Key Functions
Beyond providing energy, fiber (a complex carbohydrate) assists in bowel regularity and helps control blood glucose levels. Excessive consumption of refined sugars should be avoided, while complex sources like whole grains are encouraged for long-term health.
2. Discuss the basics of meal planning and how it ensures a balanced diet. [5 Marks]
Answer:
Introduction to Meal Planning
Meal planning is the process of selecting a variety of foods to satisfy nutritional needs while considering preferences and constraints. A well-planned meal ensures that the body receives an optimal balance of macro and micronutrients.
Essential Components
- Nutritional Adequacy: The plan must include a variety of food groups to ensure protein, healthy fats, carbohydrates, vitamins, and minerals are present.
- Individual Needs: It must be customized based on age, gender, activity level, and health conditions (e.g., athletes require higher energy).
- Variety and Taste: Planning ensures food is palatable and visually appealing, which encourages healthy eating habits.
- Budget and Sustainability: Planning helps in utilizing seasonal produce, which is more cost-effective and nutritious.
Conclusion
By organizing meals, an individual avoids spontaneous consumption of calorie-dense, low-nutrient foods, thereby maintaining better long-term physical health and energy balance.
3. Elaborate on the concept of food adulteration, including its types and health impacts. [5 Marks]
Answer:
What is Adulteration
Food adulteration involves adding inferior, harmful, or non-nutritious substances to food items. This is often done to increase volume, enhance appearance, or replace expensive ingredients with cheaper substitutes.
Types of Adulteration
- Intentional: Adding harmful materials such as stone powder in grains, synthetic colors in sweets, or starch in milk.
- Incidental: Resulting from negligence or poor handling, such as pesticide residue, larvae, or metal fragments.
Health Impacts
The health consequences are severe. Consumption of adulterated food can lead to acute food poisoning, organ failure (especially kidneys and liver), chronic digestive issues, and long-term toxicity. Artificial colors and chemicals used in adulteration are often carcinogenic.
Conclusion
Awareness and checking labels, buying from trusted sources, and government regulations are essential to prevent the spread of adulterated products.
4. Describe the role of proteins and lipids as essential macronutrients. [5 Marks]
Answer:
Role of Proteins
Proteins are the building blocks of life, formed by amino acids. They are critical for: 1) Structural roles (muscle, skin, hair, and bone growth), 2) Immune support (antibodies), and 3) Enzyme and hormone production. Proteins ensure the continuous repair of tissues throughout the life cycle.
Role of Lipids
Lipids, or fats, are the most concentrated energy source. They are essential for: 1) Energy storage, 2) Protecting vital organs from mechanical injury, 3) Insulation to maintain body temperature, and 4) Absorption of fat-soluble vitamins (A, D, E, K). They also provide essential fatty acids that the body cannot synthesize itself.
Comparison
While protein is focused on building and repair, lipids are primarily the body's energy reservoir. A healthy diet must include a balance of high-quality proteins (lean meats, legumes) and beneficial fats (unsaturated fats from plant sources) to maintain optimal homeostasis.
5. Explain the necessity and process of food fortification in detail. [5 Marks]
Answer:
Concept
Food fortification is the practice of increasing the content of one or more micronutrients (vitamins and minerals) in food to improve the nutritional quality of the food supply and provide a public health benefit with minimal risk to health.
Why Fortification is Necessary
- Deficiency Prevention: It addresses widespread micronutrient deficiencies (like Iodine, Vitamin A, or Iron) which affect large populations who might not have access to diverse diets.
- Cost Effectiveness: It is a relatively inexpensive way to improve the health of entire communities without requiring significant changes in dietary patterns.
- Stability: It reaches the population through commonly consumed foods like flour, salt, or milk.
The Process
The process involves the addition of premixes containing specified vitamins and minerals into the food during the manufacturing or refining phase. Quality control is vital to ensure that the fortification levels are safe and effective, as excessive intake of certain minerals can be harmful.
Summary
Fortification is a vital tool for nations to combat hidden hunger and ensure the next generation develops without the complications of chronic nutrient deficiencies.