Olympiad Test: Food, Health, And Sanitation -1 - Class 4 MCQ

Egg is the rich source of protein among all these.

Introduction:
Goitre is a condition characterized by the enlargement of the thyroid gland. It can occur due to various reasons, including a lack of certain nutrients. In this case, we will discuss the role of iodine deficiency in the development of goitre.
Explanation:
Iodine is an essential mineral that is required for the production of thyroid hormones. The thyroid gland uses iodine to produce hormones that regulate various bodily functions. When there is a deficiency of iodine in the diet, the thyroid gland enlarges in an attempt to trap more iodine from the bloodstream. This enlargement of the thyroid gland leads to the development of goitre.
Key Points:
- Lack of iodine is the primary cause of goitre.
- Iodine deficiency leads to an enlargement of the thyroid gland.
- The thyroid gland enlarges to compensate for the lack of iodine in the diet.
- Goitre can be prevented by ensuring an adequate intake of iodine through diet or supplementation.
- Foods rich in iodine include seaweed, seafood, dairy products, and iodized salt.
- Treatment for goitre may involve iodine supplementation or surgery in severe cases.
Conclusion:
In conclusion, a lack of iodine is the nutrient deficiency that can lead to goitre. It is important to ensure an adequate intake of iodine through diet or supplementation to prevent the development of goitre.

Answer:

Sonu should take Carbohydrates for quick energy during his practice running for the Independence Day competition. Carbohydrates are the primary source of energy for the body and are quickly converted into glucose, which can be readily used by the muscles during exercise. Here are some reasons why carbohydrates are important:

• Immediate energy: Carbohydrates provide quick energy because they are easily broken down into glucose, which is used by the body as fuel.


• Sustained energy: Carbohydrates also provide sustained energy as they are stored in the muscles and liver as glycogen, which can be used later during prolonged exercise.


• Enhanced performance: Adequate carbohydrate intake improves athletic performance by replenishing glycogen stores, delaying fatigue, and improving endurance.


• Quick digestion: Carbohydrates are easily digested and absorbed by the body, making them ideal for providing immediate energy during exercise.


• Diverse sources: Carbohydrates can be obtained from a variety of foods such as fruits, vegetables, whole grains, and legumes, providing essential nutrients and fiber along with energy.

Therefore, consuming carbohydrate-rich foods like fruits, whole grain bread, pasta, rice, and energy bars can help Sonu maintain his energy levels and perform better during his running practice for the Independence Day competition.

To determine which of the following options is not classified as food, we will analyze each option individually.
A: Oxygen
- Oxygen is a gas that is essential for life, but it is not classified as food.
- It is a component of the air we breathe and is necessary for respiration.
B: Mineral water
- Mineral water is a type of water that contains minerals and other dissolved substances.
- It is classified as a beverage and is consumed for hydration purposes.
C: Soft drinks
- Soft drinks are carbonated beverages that are typically sweetened and flavored.
- They are considered as food items and are consumed for refreshment and enjoyment.
D: Milk
- Milk is a nutrient-rich liquid produced by mammals.
- It is classified as a food item and is consumed for its nutritional benefits.
Based on the above analysis, we can conclude that the correct answer is option A: Oxygen. Oxygen is not classified as food.

Group Classification of Glucose, Lactose, Fructose, and Starch:
These four substances, glucose, lactose, fructose, and starch, belong to the carbohydrates group. Carbohydrates are a major macronutrient that provides energy for our bodies. They are made up of carbon, hydrogen, and oxygen atoms.
Here is a detailed explanation of why these substances belong to the carbohydrates group:
1. Glucose:
- Glucose is a simple sugar and the primary source of energy for our body's cells.
- It is a monosaccharide, which means it consists of a single sugar molecule.
2. Lactose:
- Lactose is a disaccharide, which means it consists of two sugar molecules.
- It is commonly found in milk and dairy products.
- Lactose is composed of glucose and galactose.
3. Fructose:
- Fructose is a monosaccharide and is commonly known as fruit sugar.
- It is naturally present in fruits, honey, and some vegetables.
- Fructose is sweeter than glucose and is often used as a sweetener.
4. Starch:
- Starch is a complex carbohydrate and is the main storage form of energy in plants.
- It is composed of long chains of glucose molecules.
- Starch is found in foods like potatoes, rice, grains, and legumes.
- It is broken down into glucose molecules during digestion to provide energy.
Carbohydrates play a crucial role in providing energy, maintaining blood sugar levels, and supporting various bodily functions. They are an essential part of a balanced diet.

Spices
Spices are the food item that is added to Indian dishes to make them more appealing and tasty. They have a significant impact on the color, flavor, and aroma of the dishes. Here's a detailed explanation:
1. Definition of spices:
- Spices are aromatic substances derived from plants, such as seeds, bark, roots, or fruits.
- They are used to season and enhance the taste of food.
2. Role in Indian dishes:
- Spices are an integral part of Indian cuisine and play a crucial role in creating the distinct flavors.
- They add depth, complexity, and richness to the dishes.
- Different combinations of spices are used to create a wide variety of flavors and tastes.
3. Impact on color:
- Spices like turmeric, paprika, and saffron are known for their vibrant colors.
- They give Indian dishes a beautiful and appealing appearance.
4. Impact on flavor:
- Spices add distinct flavors to the dishes.
- For example, cumin seeds add a warm and earthy flavor, while cardamom gives a sweet and floral taste.
- Each spice contributes to the overall taste profile of the dish.
5. Impact on aroma:
- Spices have a strong and aromatic fragrance.
- When added to Indian dishes, they create a pleasant and enticing aroma.
- The aroma of spices can stimulate the appetite and enhance the dining experience.
In conclusion, spices are the food item that is added to Indian dishes to make them more appealing and tasty. They impact the color, flavor, and aroma of the dishes, creating a rich and flavorful culinary experience.

Component of Food that helps to get rid of undigested food from our body:

The component of food that helps to get rid of undigested food from our body is Roughage.

Explanation:

Roughage, also known as dietary fiber, is the indigestible part of plant foods that helps in the smooth functioning of our digestive system. It cannot be broken down by our body's digestive enzymes and therefore passes through the digestive tract without being absorbed.

Here's how roughage helps in getting rid of undigested food:

• Roughage adds bulk to the stool, which stimulates the muscles of the digestive tract and promotes regular bowel movements.


• It absorbs water and swells up, softening the stool and preventing constipation.


• Roughage helps to prevent and relieve conditions like hemorrhoids and diverticulosis.


• It aids in maintaining a healthy weight by providing a feeling of fullness and reducing appetite.


• Roughage also helps to regulate blood sugar levels and lower cholesterol.

Incorporating foods rich in roughage, such as fruits, vegetables, whole grains, and legumes, into our diet is essential for maintaining a healthy digestive system and preventing digestive disorders.

What is required for strong bones and teeth?

 

For strong bones and teeth, the following nutrients are required:

1. Minerals:
- Calcium: Calcium is essential for the development and maintenance of strong bones and teeth. It helps in the formation of bone tissue and prevents tooth decay.
- Phosphorus: Phosphorus works together with calcium to build and maintain strong bones and teeth. It also plays a role in energy metabolism and cell function.
2. Vitamins:
- Vitamin D: Vitamin D helps the body absorb calcium and phosphorus from the food we eat. It is necessary for bone growth and tooth development.
- Vitamin K: Vitamin K is important for bone health as it helps in the formation of a protein called osteocalcin, which is essential for bone strength.
3. Proteins:
- Proteins are essential for the growth, repair, and maintenance of bones and teeth. They provide the building blocks for bone tissue and help in the formation of tooth enamel.

 

 

It is important to have a balanced diet that includes foods rich in these nutrients to ensure strong bones and teeth.

 

Fats

• Oils, sweets, and ghee are all rich sources of fats.


• Fats are one of the three macronutrients, along with carbohydrates and proteins.


• Fats are a concentrated source of energy, providing 9 calories per gram.


• They play a crucial role in the body by providing insulation, cushioning for organs, and serving as a source of essential fatty acids.


• Essential fatty acids cannot be produced by the body and must be obtained from the diet.


• While fats are necessary for a healthy diet, it's important to consume them in moderation as excessive intake can lead to weight gain and increased risk of certain health issues.

Carbohydrates, Protein, and Vitamins

• While oils, sweets, and ghee may contain small amounts of carbohydrates, protein, and vitamins, they are primarily known for their high fat content.


• Carbohydrates are the body's main source of energy and can be found in foods such as grains, fruits, and vegetables.


• Proteins are important for building and repairing tissues, and they can be found in foods such as meat, fish, dairy products, and legumes.


• Vitamins are essential nutrients that the body needs in small amounts to function properly. They can be found in a variety of foods, including fruits, vegetables, and fortified products.

Sonia's Symptoms:
- Lean 3-year-old girl
- Swollen belly
- Dry skin
- Eats chapaties and jaggery only
Possible Diagnosis:
- PEM (Protein-Energy Malnutrition): This condition is characterized by a lack of adequate protein and energy intake, resulting in poor growth, muscle wasting, and edema. Sonia's symptoms of being lean, swollen belly, and dry skin are consistent with PEM.
Explanation:
- Protein-Energy Malnutrition (PEM) is a condition that occurs when there is a deficiency of both protein and energy in the diet. It is commonly seen in children from low-income backgrounds who have limited access to a balanced diet.
- The symptoms of PEM include weight loss, muscle wasting, edema (swelling), and dry skin. These symptoms align with the presentation of Sonia, who is a lean 3-year-old girl with a swollen belly and dry skin.
- Sonia's diet of chapaties and jaggery only indicates a lack of variety and inadequate intake of essential nutrients, including protein and energy.
- Other options such as malaria, tuberculosis, and rickets do not align with Sonia's symptoms and dietary pattern.
Therefore, based on the given information, the most likely diagnosis for Sonia is PEM (Protein-Energy Malnutrition).

Vitamins and minerals are considered essential nutrients—because acting in concert, they perform hundreds of roles in the body. They help shore up bones, heal wounds, and bolster your immune system. They also convert food into energy, and repair cellular damage.

Components needed in small quantities:
- Vitamins: Vitamins are organic compounds that are required in small amounts for various bodily functions. They play a crucial role in metabolism, growth, and overall health. There are different types of vitamins, such as vitamin A, vitamin C, vitamin D, etc., each with its own specific functions and sources.
Other components needed in larger quantities:
- Fats: Fats are essential macronutrients that provide energy, support cell growth, protect organs, and help in the absorption of certain vitamins. While fats are important, they are needed in relatively larger quantities compared to vitamins.
- Carbohydrates: Carbohydrates are the primary source of energy for the body. They are needed in larger quantities compared to vitamins.
- Proteins: Proteins are essential for building and repairing tissues, producing enzymes and hormones, and supporting immune function. They are also needed in larger quantities compared to vitamins.
In summary, while fats, carbohydrates, and proteins are macronutrients needed in larger quantities, vitamins are micronutrients that are required in smaller amounts for various bodily functions.

Explanation:

Mr. Sam is suffering from blood pressure and heart diseases due to his obesity. The food that is causing these health issues is:

• Fats and oils: Consumption of high amounts of fats and oils can contribute to obesity, which in turn increases the risk of developing blood pressure and heart diseases. Fats and oils are high in calories and can lead to weight gain if consumed excessively.

On the other hand, the following foods are not causing Mr. Sam's health issues:

• Rice and wheat: Rice and wheat are staple foods and are not inherently responsible for causing blood pressure and heart diseases. However, if consumed in excessive quantities or paired with high-fat toppings or sauces, they can contribute to weight gain and potentially worsen the existing health conditions.


• Green leafy vegetables: Green leafy vegetables are generally low in calories and high in nutrients. They are beneficial for overall health and can help manage weight. They do not directly cause blood pressure and heart diseases.


• Pulses: Pulses are a good source of protein and fiber. They are generally considered healthy and can be included in a balanced diet. Pulses themselves do not cause blood pressure and heart diseases.

Therefore, the correct answer is option C: Fats and oils, as their excessive consumption can contribute to obesity and increase the risk of blood pressure and heart diseases.

Which of the following has the highest amount of energy in them?
To determine which of the options has the highest amount of energy, we need to consider the energy content of each.
Carbohydrates:
- Carbohydrates are one of the main sources of energy for the body.
- They provide 4 calories per gram.
- They are broken down into glucose, which is used by the body for energy.
Fats:
- Fats are the most concentrated source of energy in the diet.
- They provide 9 calories per gram.
- They are stored in the body and used as a long-term source of energy.
- They are essential for the absorption of certain vitamins.
Vitamins:
- Vitamins are essential for various bodily functions but do not provide energy themselves.
- They are required in small amounts for the proper functioning of the body.
- They do not contain calories.
Minerals:
- Minerals are important for the body's normal functioning but do not provide energy.
- They are required in small amounts for various bodily processes.
- They do not contain calories.
Conclusion:
Based on the energy content provided, fats have the highest amount of energy. They provide 9 calories per gram, while carbohydrates provide 4 calories per gram. Vitamins and minerals do not provide any calories. Therefore, fats have the highest energy content among the given options.

Essential nutrients for the formation and maintenance of bones:
There are three essential nutrients that are necessary for the formation and maintenance of bones:
1. Calcium:
- Calcium is the most abundant mineral in the body and is essential for building and maintaining strong bones.
- It provides the structural framework for bones and teeth.
- It also plays a crucial role in muscle contractions and nerve function.
2. Phosphorous:
- Phosphorous is the second most abundant mineral in the body and works in conjunction with calcium to form hydroxyapatite, which is the primary mineral component of bones and teeth.
- It is essential for bone mineralization and the maintenance of bone strength.
3. Vitamin D:
- Vitamin D is necessary for the absorption and utilization of calcium and phosphorous in the body.
- It helps regulate the levels of calcium and phosphorous in the blood, which is crucial for bone health.
- It also promotes the growth and remodeling of bones.
Explanation:
- Option B: Calcium, phosphorous, and vitamin D are the correct choices.
- Option A: Vitamin D is essential, but iodine and glucose are not directly involved in bone formation and maintenance.
- Option C: Phosphorous is correct, but fats and starch do not play a significant role in bone health.
- Option D: Calcium is correct, but iron and sodium are not directly involved in bone formation and maintenance.

Boiling of milk:

• Kills the germs: Boiling milk helps to kill harmful bacteria and germs that may be present in the milk. It is an effective way to ensure the milk is safe for consumption.


• Improves taste: Boiling milk can enhance its taste by altering its flavor profile. The heat breaks down certain compounds in the milk, resulting in a sweeter and creamier taste.


• Is not good for health: While boiling milk is generally considered safe and beneficial, excessive boiling can lead to a decrease in its nutritional value. Overheating milk can cause the proteins to denature and certain vitamins to be lost.


• Gives us more energy: Boiled milk is often consumed as a source of energy. It contains essential nutrients such as proteins, carbohydrates, and fats that provide energy to the body.

In conclusion, boiling milk is a common practice that helps to kill germs, improve taste, and provide energy. However, it is important to avoid excessive boiling to preserve the nutritional value of the milk.

Shelf life of food is related to:
There are several factors that contribute to the shelf life of food. These include:
Freshness of food:
- The freshness of food plays a significant role in determining its shelf life.
- Freshly harvested or produced food items generally have a longer shelf life compared to those that have been stored for a longer period.
Quality of food:
- The quality of food, including its nutritional value, taste, and appearance, can affect its shelf life.
- Food items that are of higher quality and have been properly processed and packaged are likely to have a longer shelf life.
Decomposition of food:
- The rate of decomposition of food is a crucial factor in determining its shelf life.
- Certain food items are more prone to decomposition due to their composition or susceptibility to spoilage by microorganisms.
Time limit during which food can be consumed:
- The shelf life of food refers to the time limit during which it can be safely consumed.
- This time limit is determined by factors such as the type of food, processing methods, packaging, and storage conditions.
In conclusion, the shelf life of food is influenced by various factors such as freshness, quality, decomposition, and the specific time limit during which it can be consumed safely. Proper storage and handling practices are essential to maximize the shelf life of food items.

To arrest the action of micro-organisms on tomatoes, there are several methods that can be used. However, one of the options listed will not be effective in achieving this goal.
Option C: Leaving them on the shelf will not help to arrest the action of micro-organisms on tomatoes. This is because micro-organisms thrive in favorable conditions, including warm temperatures, moisture, and access to nutrients. Leaving tomatoes on the shelf without any additional treatment or preservation methods will provide an ideal environment for micro-organisms to grow and multiply.
On the other hand, the other options listed can effectively inhibit the action of micro-organisms on tomatoes:
- Option A: Putting them in boiling water: Boiling water can kill or deactivate many types of micro-organisms, including bacteria and fungi. This method is commonly used for blanching or sterilizing fruits and vegetables.
- Option B: Putting them in the freezer: Freezing can slow down the growth and activity of micro-organisms. While it may not completely eliminate them, it can significantly reduce their impact on the tomatoes. Freezing can also help in preserving the quality and freshness of the tomatoes for a longer period.
- Option D: None of the above: This option suggests that all of the listed methods can be effective in arresting the action of micro-organisms on tomatoes. While this is true, it is important to note that each method has its own advantages and limitations, and the choice of method may depend on factors such as the desired outcome, convenience, and availability of resources.
In conclusion, leaving tomatoes on the shelf without any treatment or preservation methods will not help to arrest the action of micro-organisms. Instead, options such as boiling water or freezing can effectively inhibit the growth and activity of micro-organisms on tomatoes.

Oil in pickles:
Answer: C. Stops the action of micro-organisms
Explanation:
The oil used in pickles serves as a preservative and helps to prevent spoilage by inhibiting the growth and action of micro-organisms. Here is a detailed explanation:
- Preservative Effect: Oil acts as a preservative in pickles by creating a barrier that prevents the entry of air and moisture, which are essential for the growth of micro-organisms.
- Inhibits Microbial Growth: The oil in pickles creates an unfavorable environment for micro-organisms to thrive and multiply. It restricts their access to nutrients, water, and oxygen, thus inhibiting their growth and action.
- Prevents Spoilage: Micro-organisms like bacteria, yeast, and molds are responsible for spoilage of food items. By stopping their action, the oil helps in preventing spoilage and extending the shelf life of pickles.
- Anti-Microbial Properties: Some oils, such as mustard oil, have natural antimicrobial properties. These oils can directly kill or inhibit the growth of micro-organisms, further enhancing the preservation effect.
- Protects Enzymes: While oil primarily acts on micro-organisms, it can also indirectly stop the action of enzymes. Enzymes are catalysts that can cause deterioration in food quality. By inhibiting microbial growth, oil indirectly protects the enzymes from breaking down the food components.
In conclusion, the oil used in pickles stops the action of micro-organisms, thereby preventing spoilage and extending the shelf life of the pickles.

Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), and slowing the oxidation of fats that cause rancidity.