IHM BANGALORE
IHM- BANGALORE
Nutrition Question Bank
1. Define Energy. What is the unit for measuring energy in nutrition? What are the factors
affecting energy requirement of a person?
Ans: Pg no: 4-7.
2. What are the functions of protein in our body? Name essential and non essential sources
of amino acid?
Ans: Pg no: 26-26 & 22.
3. C lassify vitamins on the basis of its solubility. What are the sources of vitamin A and D
in our body?
Ans: Pg no: 36&38.
4. What do you mean by balanced diet? Plan a days balanced diet menu for a man doing
moderate work?
Ans: Pg no: 58 & 61-63.
5. What are the factors affecting menu planning? Plan a low cost dinner menu for your
hostel and find out its nutritive value.
Ans: Pg no: 58 60.
6. Discuss about the functions of water in our body. What are the visible and invisible
sources of water?
Ans. Pg no: 31-32.
7. What is the role of thiamine in our body? What are the deficiency diseases of thiamine?
Ans: Pg no: 38-39.
8. What are the functions of calcium in our body? What happens during Calcium
deficiency?
Ans: Pg no: 45.
9. What are lipids and what are their functions? Classify lipids giving examples of each.
Ans: Pg no: 14-17
10. Classify Carbohydrates giving examples. Draw a food pyramid and discuss the
importance of cerels for the body.
Ans: Pg no: 10 & 57.
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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 in
mind 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
55. Under weight
56. Vitamin E
----- Blanced meal
------- Energy requirement factor
----- 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 distrib uted 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 fo od.
It acts like a solvent for the products of digestion & help in transporting this
product in different 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
2 00 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 pro vide
adequate calories, fat,& protein but also minerals , vitamins essential for the
physical wellbeing of each members. In a proper diet the ratio 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 the
needs of the different members. A growing adolescent boy may require rich food to
satisfy his appetite; whereas young child may need soft & blan d 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 during
processing, cooking should be minimized. Sprouted grams, malted cereals
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
purchasing & using seasonal fruits & vegetables.
Consideration for individual likings & disliking: The meal planned should not only
meet RDA but also individual preferences, particularly vegetarian & non vegetarian
preferences. Food habit & dietary patterns should also be considered. Religion,
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,
body building & 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
Gender
18+
: Male/ Female
Activity
: Moderate
Religion
: Mixed
Back ground
: Urban, middle income families
Food Habits
: Cosmopolitan
RDA
(according to ICMR)
Calories: Male 2,640
Protein
/ Female 2060
: Male 78gm
/ Female 63gm
Low cost dinner food plan for - Adult
[Cereals
Pulses
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475 gm(veg)
80
male (moderate)
475gm(nonveg)
65
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Green leafy veg
125
Other veg
125
75
75
Fruits
30
30
Milk
200
100
{depending on the marks
40
40
otherwise not required
or Q
Fat &oil
the [ ]
Sugar & jiggery
Meat &fish
Egg
40
40
30
_
portion}
30]
(ref - Swaminathan ,vol-
II)
For dinner
Menu -
/ for 1 student
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 piece
ICMR 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
3.1
4.0
3.0
43.2
19.4
20.9
22.9
1.3
60.6
1.6
0.1
22.6
67
Curds (cows milk)
60
Soya bean
432
Rajhmah
346
Potato
97
Brinjal
1.4
0.3
4.0
1.8
0.1
12.6
1.9
0.1
3.6
0.4
0.1
24
Onion
59
Tomato
23
Cucumber
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,
physiological stress.
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 th en male as BMR is lower & size of body is
smaller.
Physical work Sedentary workers required less calorie & vit B than hard working
person.
Physiological stress During special condition the nutrients requirement are
increased.
RDA for an adult man & woman
Nutrients
Energy (kcal)
Sedentary men
2425
(ICMR)
Moderate men
Heavy men
2875
3800
Protein (gm)
60
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60
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Calcium (mg)
400
400
400
Iron (mg)
28
28
600
600
28
Vit A
Retinol (mcg)
600
Thamin (mg)
1.2
1.4
1.4
1.6
1.6
Riboflavin (mg)
1.9
Niacin (mg)
16
18
21
Folic Acid (mcg)
100
100
100
Vit B12 (mcg)
1
Vit C (mg)
40
40
40
(ref dietetics, Srilakshmi)
Nutrients
Sedentary women
Energy (kcal)
1875
Moderate women
Heavy women
2225
2925
Protein (gm)
50
50
400
400
50
Calcium (mg)
400
Iron (mg)
30
30
30
600
600
Vit A
Retinol (mcg)
600
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Thamin (mg)
0.9
1.1
1.1
1.3
1.2
Riboflavin (mg)
1.5
Niacin (mg)
12
14
16
Folic Acid (mcg)
100
100
100
Vit B12 (mcg)
40
40
1
Vit C (mg)
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 carbohyd rate, 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
Food stuff
sedentary workers
V
(ref Swaminathan, vol II)
moderate workers
NV
heavy work ers
NV
NV
Cereal
350
350
425
425
600
600
Pulses
70
55
80
65
80
65
Green
Leafy veg
100
100
125
125
125
75
75
100
100
100
75
75
100
100
125
Other veg
100
Roots & tubers
100
100
Fruits
60
60
60
60
60
60
Milk
600
400
600
35
40
40
400
600
400
Fats & oils
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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