FSSAI TO / AD (Technical) Mock Test - 6 - Agriculture Exams MCQ

The family chart is as follows:

i) A is father of C and D is son of B.

ii) E is brother of A.

iii) If C is sister of D

Drawing the family tree as per the given information:

Thus we can see B is the wife of A.

E is the brother of A.

Thus we can conclude B is the sister-in-law of E.

Hence, the correct answer is "Sister-in-law".

First Number x Second Number = HCF x LCM
Then, 75 x Second Number = 15 x 225
Second Number latex ={ 15 x 225}/75 = 45$
Therefore, other number is 45. 

The correct answer is ​Program Unit.

• A program unit is a sequence of one or more lines, organized as statements, comments, and directives. A subprogram is either a function or a subroutine and is either an internal, external, or module subprogram.
• A program unit is usually a sequence of statements that define the data environment and the steps necessary to perform calculations; it is terminated by an END statement.

Additional Information 

• A Fortran program consists of one or more program units.
• Alternately referred to as a processor, central processor, or microprocessor, the CPU (pronounced sea-pea-you) is the central processing unit of the computer.
• A computer's CPU handles all instructions it receives from hardware and software running on the computer. It is often referred to as the brain of the computer.
• Components of CPU:
  • ALU (arithmetic logic unit) - performs mathematical, logical, and decision operations.
  • CU (control unit) - directs all the processor's operations.
  • Storage Unit.

Explanation:
The round robin CPU scheduling algorithm is a time-sharing system where each process is executed for a fixed time slice called a time quantum. Once the time quantum expires, the CPU is preempted and the next process in the queue is executed. This process continues until all processes have been executed.
Now, let's analyze the statements given in the question:
A: Using very large time slice degenerates into first come first serve algorithm
- When a large time slice is used, each process is allowed to run for a longer duration before being preempted.
- This essentially means that the CPU is allocated to each process in a sequential manner, following the order in which they arrived.
- Therefore, using a large time slice in round robin scheduling effectively degenerates into the first come first serve algorithm.
B: Using extremely small time slices improves performance
- Using extremely small time slices can lead to a high overhead due to the frequent context switches between processes.
- Context switching involves saving the current state of a process and loading the state of the next process, which incurs additional time.
- This overhead can degrade the overall system performance, especially when the number of processes is large.
C: Using extremely small time slices degenerates into last in first out algorithm
- This statement is not accurate. Using extremely small time slices does not lead to a last in first out algorithm.
- In round robin scheduling, the order of execution is based on the arrival time of the processes, not the order in which they were added to the queue.
D: Using medium-sized time slices leads to shortest request time first algorithm
- This statement is also not accurate. The round robin scheduling algorithm does not prioritize processes based on their request time.
- Instead, it ensures that each process gets an equal share of the CPU's time by using a fixed time slice.
Therefore, the correct answer is:
A: Using very large time slice degenerates into first come first serve algorithm

A.P. given in the question is 10, 7, 4, …
a = 10
d = a(2) – a(1) = 7 − 10 = −3
a(n) = a + (n−1) x d
a(30) = 10 + (30−1) x (−3)
a(30) = 10 + (29) x (−3)
a(30) = 10 − 87 = −77

The family chart is as follows:

i) A is brother of B
ii) B is brother of C
iii) C is husband of D
iv) E is father of A
Drawing the family tree as per the given information:

Thus we can see D is the Daughter - in - law of E.
Hence, the correct answer is "Daughter - in - law".

The HCF and LCM of two numbers are 12 and 924.
Let the numbers be 12p and 12q where p and q are prime to each other.
∴ LCM = 12pq
∴ 12pq = 924
⇒ pq = 77
∴ Possible pairs are (1 , 77) and (7 ,11)
Hence , required answer is 2.

Internet uses:
- Packet switching: This is a method of transmitting data over a network by breaking it into small packets and sending them individually to their destination. The packets are then reassembled at the receiving end. This is the primary method used in the internet for data transmission.
- Circuit switching: This is a method of establishing a dedicated communication path between two parties before any data transmission takes place. It is commonly used in traditional telephone networks, where a circuit is established for the duration of the call. However, it is not commonly used in the internet.
- Telephone switching: This refers to the process of connecting telephone calls between different telephone lines. It involves the use of switches to route calls from the originating telephone line to the destination line. While the internet can support voice communication, it does not rely on traditional telephone switching methods.
- Telex switching: Telex was a telegraphy network used for sending text-based messages between telex machines. It utilized circuit switching to establish a dedicated connection between two machines. However, telex networks have largely been replaced by more modern and efficient communication methods, including the internet.
In conclusion, the primary method used in the internet for data transmission is packet switching, while circuit switching, telephone switching, and telex switching are used in other communication networks but are not commonly used in the internet.

IFSA stands for Indian Food Sharing Alliance.

Key Points

The Indian Food Sharing Alliance, (IFSA) is a social initiative by the Food Safety and Standards Authority of India (FSSAI) to solve India’s food waste and hunger crisis by integrating various partner organizations, Food Recovery Agencies, and NGO’s.

Additional Information

Aims and Objectives

The Pink Book: Your Guide for Safe and Nutritious Food at Home.  

• This book has been developed especially for kitchens in Indian homes so that the food prepared is safe, hygienic, and nutritious. 
• The book has nine sections namely, buying food, storing food, preparing and cooking food, serving food, eating healthy food, managing leftover food, packaging food, maintaining hygiene & sanitation in the kitchen, and managing waste.
• It provides useful tips, do's and don’ts, methods, and practices that are recommended for Indian kitchens.

Additional Information
Detect Adulteration with Rapid Test (DART) book:

• DART covers more than 50 tests that can be performed easily at households with the help of water and simple solutions like tincture of iodine for food products like Milk & Milk Products, Oils & Fats, Sugar & Confectionary, Food Grains & its products, Spices & Condiments, etc. 
• These tests also include sensory evaluation tests for establishing authentication of food products.
• DART depicts the differences between pure and adulterated food products through pictorial representations.

 The Orange Book:

• 'Safe and Nutritious Food at Workplace' is a nationwide campaign to help people eat safely and eat right while at work.
• With the rising incidence of diet-related diseases, we need to be more conscious and mindful of our diets.
• This initiative, therefore, educates people on safe and healthy diets. Further, the campaign would help to develop an overall ecosystem for safe and nutritious food in workplaces.
• The key resource book for this campaign is the 'Orange Book­Your Guide for Safe and Nutritious Food at the Workplace'.​

The Yellow Book:

• ‘The Yellow Book’ is an interactive and illustrative, easy-to-understand guide that becomes an important tool for parents, teachers & students.
• This book serves as a ready reckoner that includes material for classroom narrative lectures as well as laboratory practicum or exercises.

Food analyst shall send the analysis report within 14 days to Designated Officer with a copy to the Commissioner of food safety.

Key PointsFood analysts have a major role to play in the analysis of food samples in food laboratories.

The food analyst having the qualifications as prescribed by the Central Government are appointed by the Commissioner of Food Safety. 

Important Points

• Adjudicating Officer: As per Section 68 of the FSS Act, 2006, an officer not below the rank of Additional District Magistrate is notified by the State Government as the Adjudicating Officer (AO) for adjudication in food offenses. The Adjudicating Officer will have the powers of a civil court and all the proceedings before him shall be deemed to be judicial proceedings within the meaning of sections 193 & 228 of the Indian Penal Code. 

• Food safety officer:  Food safety officer is a professional who is responsible to analyze the food samples collected from various places for inspection. He has the power to enter & inspect at any place. In case of non-availability of the FBO, the FSO may seize the adulterant food and seal the premises for investigation after taking a sample of such adulterant or food for analysis.

• Commissioner of food safety: As per the Food Safety & Standards Act, 2006, the state Food Safety machinery is headed by the Commissioner of Food Safety of State, for efficient implementation of food safety and standards and other requirements laid down under this Act and the rules and regulations made thereunder.

Additional Information

Functions of the Food Analysts : 

1. Compare and note down the conditions of the seal of the container and the outer cover containing the sample.

2. He may ask for the second sample if the first sample is found to be broken condition or unfit for analysis and inform the DO (Designated Officer) about the same within seven days time and send a requisition for the second part of the sample retained by DO.

3. He will then analyze, prepare a report and send to DO for copies indicating the method of sampling and analysis within 14 days' time.

4. Where the purchaser wants to food to be analyzed, then the report shall be sent to that purchaser with a copy to the DO.

The National Codex Contact Point (NCCP) has been constituted by the Food Safety and Standards Authority of India for keeping liaison with the CAC and to coordinate Codex activities in India.

Important Points

Functions

• Receive all Codex final texts (standards, codes of practice, guidelines and other advisory texts) and working documents of Codex Sessions and ensure that these are circulated to those concerned.
• Send comments on Codex documents or proposals to the CAC or its subsidiary bodies and /or the Codex Secretariat within time frame.
• Act as a channel for the exchange of information and coordination of activities with other Codex Members.

Responsibilities

• Act as the contact point for the country for maintaining liaison with the Codex Secretariat in elaborating international food standards.
•  
• Keep track of international food standards work and give comments and data to ensure that international food standards elaborated are practicable for local manufactures and do not hinder exports of food.
• Encourage food manufacturers to improve quality and hygiene management to meet requirements of international food standards.
• Disseminate information of food standards and food laws to relevant government agencies, primary producers, manufacturers, exporters, consumers, and concerned organizations.

Additional InformationFood Safety and Standards Authority of India (FSSAI) is a statutory body established under the Ministry of Health & Family Welfare, Government of India. FSSAI is responsible for protecting and promoting public health through the regulation and supervision of food safety.

The Codex Alimentarius, or “Food Code”, is a collection of international standards, guidelines, and codes of practice to protect the health of consumers and ensure fair practices in the food trade. The mandate of Codex is to establish international food standards to protect the health of consumers and to ensure fair practices in the food trade while promoting coordination of food standards work undertaken by international governmental and non-governmental organizations.

Founded in 1948, WHO is the United Nations agency that connects nations, partners, and people to promote health, keep the world safe and serve the vulnerable – so everyone, everywhere can attain the highest level of health.

For planning to establish a food industry, it is preferred that the location of the food industry should be away from environmentally polluted areas.

Important Points 

For setting up of food industry, the following points should be kept in mind:

1. The correct construction and layout of the food premises.
2. the condition of the external environment of the food premises.
3. The adequate maintenance of equipment and utensils used within the food business.
4. The use of suitable chemicals within and around the food premises including cleaning chemicals, pest control chemicals, and machine lubricants.
5. The identification and storage of waste within and by the food business.
6. The cleanliness of the food premises, equipment, utensils, floors, walls, and ceilings.
7. An effective pest control program is implemented within the food premises and surroundings.
8. The avoidance of foreign matter within the finished product. Source of foreign matter can include wood, glass, metal, plastic, pests, paper, string, tape.

Tetra-pack is an example of Composite packaging material.

Key Points

• Composite packaging 
  • It means packaging consisting of the outer packaging and an inner receptacle so constructed that the inner receptacle and the outer packaging form integral packaging.
• Tetra Pak cartons
  • They are primarily made from paper.
  • 75% of the Tetra Pak carton is made from paperboard, 20% of polyethylene and 5% of aluminium.
  • Tetra Pak cartons are lightweight, easy to transport and fully recyclable.
  • The aseptic technology allows the product inside to stay fresh, without the need for any preservatives.
  • The pack need not be refrigerated until opened.
  • 

Additional Information 

• Metal:
  • ​Metal-based packaging materials provide excellent barrier properties.
  • Hence, being used widely in food packaging applications. 
  • Metals used in the packaging of food are steel, aluminum, tin, and chromium, where tin and steel and chromium and steel are used as composite materials.
•  Paper:
  • ​Paper and paperboard are mostly used for packaging dry foods.
  • Upon coating or waxing, their applications extend to the packaging and serving of wet and fatty foods.
• Plastic:
  • ​Plastic packaging allows food to travel further distances, stay longer on the shelves.
  • It ensures that large amounts of food do not go to waste.
  • The commercial success of plastics as a packaging product is due to a combination of flexibility, strength, lightness, stability, impermeability, and ease of sterilization.
  • Plastics commonly used in food packaging are LDPE, HDPE, PET, etc.

MPRNL stands for Monitoring of Pesticides Residues at National Level.

Additional Information

• FSSAI regulates the pesticide residues detected in various food items through FSS (Contaminants, Toxins and Residue) Regulations, 2011.
• The regulation covers more than 150 insecticides/pesticides whose tolerance limits have been prescribed under this regulation.
• There is a harmonized monitoring of pesticide residues in the country which started under central sector scheme called, “Monitoring of Pesticide Residues at National Level” (MPRNL) in food commodities since 2005.
• Pesticide residues in the crops are monitored through the use of maximum residue limits (MRL), which are based on the analysis of the quantity of a given chemical remaining on food product samples.
• Regulating pesticides on the ground revolves around this regulatory yardstick called the MRLs of the pesticides in a food commodity.

Option 4 is the correct answer.

Important Points

Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration.

Additional Information

Swasth Bharat Yatra was launched and led by FSSAI on the World Food Day (16th October 2018) under which a pan-India cycle rally was organized, 7,500 cyclists participated in over 18,000 km relay cycle rally traveling across six tracks through almost every state and UT over 100 days to propagate a powerful message 'Eat Right India'. 

Additional Information

'Swasth Bharat Yatra', a pan-India Cyclothon, is a key element of the Eat Right India movement. It is being held across 350 locations across the country for connecting

1.33 billion people to promote the message of safe and wholesome food in the country.

1. This Yatra was flagged off on 16th October 2018 on World Food Day from six different locations which are Thiruvananthapuram (Kerala), Puducherry, Leh (Jammu & Kashmir), Ranchi (Jharkhand), Panaji (Goa), & Agartala (Tripura) and cover almost all states & UTs.

2. Spread around 100 days over 7,500 volunteer cyclists would stop at 2,000+ locations, and conduct in-city and en-route activities and 'Prabhat Pheris' to propagate the message of Eat Right India.

3. The convoy comprised of a team of 150 'Volunteer-Cyclists' and they covered 50-60 kilometers daily, halting at 2-3 towns and cities on the way. The convoy also

included an 'Eat Right Mobile Unit' and a Mobile Food Testing Unit. Volunteer Cyclists handed over the symbolic relay baton to the next batch at the stopover points and return.

4. The last batch of cyclists converged in New Delhi on 27th January 2019 concluding the Yatra in the first phase of the Eat Right India movement.

For discouraging the consumption of processed food, FSSAI has introduced Front-of-pack Nutrition Labelling.

Important Points 

• To curtail the rising consumption of processed foods that are high in fat, sodium, and sugar, Front-of-pack nutrition labeling is widely considered to be a powerful and simple tool for discouraging the consumption of processed foods.
• FSSAI has proposed the symbol-based front-of-pack nutrition labeling and intends to make it mandatory.
• In an attempt to encourage consumers, make healthier food choices, the new food labeling regulations propose to display red color-coding on front-of-the-pack labels on packaged food products that have high-fat, high-sugar, and high-salt content levels.

The nutritional labeling would be consisting of:

 

Part 1: Declares the amount of energy, total fat, trans fat, total sugar, and salt (sodium chloride) per serve.

Part 2: Declares the per serve percentage (%) contribution to RDA as provided under regulation 4.2 (3)(b) of the proposed regulations. The block(s) of nutrient(s) for “High Fat, Sugar and Salt” (HFSS) food shall be colored 'RED' when it is greater than the safe percentage.

Wherever the standards of any food product under ‘food safety standards and regulations’ prescribe for the addition of any particular vitamins/minerals as a mandatory requirement of that particular standard, the same shall be compiled but in such case, +F logo or fortification term shall not be used.

Additional Information

+F logo:

This logo describes that the particular food is fortified with micronutrients as per the levels specified by FSSAI in the Food Safety and standard regulations 2018.

Fortification:

A food that has extra nutrients added to it or has nutrients that are not already there.

E.g.; - Milk with vitamin D added, Salt with iodine added.

JECFA has evaluated more than 2,500 food additives, approximately 40 contaminants and naturally occurring toxicants, and residues of approximately 90 veterinary drugs.

Important Points

JECFA:

•  It stands for Joint FAO/WHO Expert Committee on Food Additives.
• The Committee has also developed principles for the safety assessment of chemicals in foods that are consistent with current thinking on risk assessment and take account of developments in toxicology and other relevant sciences.
• For food additives, contaminants, and naturally occurring toxicants, the Committee:
  • ​elaborates principles for evaluating their safety; 
  • ​​conducts toxicological evaluations and establishes acceptable daily intakes (ADIs) or tolerable intakes; 
  • prepares specifications of purity for food additives; 
  • assesses intake.
• For residues of veterinary drugs in food, the Committee: 
  • elaborates principles for evaluating their safety; 
  • establishes ADIs and recommends maximum residue limits (MRLs);  
  • determines criteria for the appropriate methods of analysis for detecting and/or quantifying residues in food.

Additional Information

MRA:

• It Stands for Microbiological risk assessment.
• It is a new tool in managing and controlling microbiological hazards in foods, with the objectives of reducing food-borne disease and facilitating food trade. 

The objectives of MRA:

• Raise awareness among policy-makers and risk managers of the principles and procedures for microbiological risk assessment in the context of risk management.
• Explain the concept of microbiological risk assessment.
• Explain the type of data, other resources, and setup required for microbiological risk assessment and factors influencing these.
• Describe the work of the organizations involved in risk assessment at the national or international level, their outputs, and relevant resources material.

JEMRA:

• It stands for Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment. 
• JEMRA is an international scientific expert group that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to provide scientific advice on microbiological hazards including expert advice on risk management options that are aimed at improving food safety.
• JEMRA is tasked with the evaluation of different aspects of microbiological hazards in the food supply.

JMPR:

•  It stands for FAO/WHO Joint Meeting on Pesticide Residues.
• The JMPR is comprised of the Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and in the Environment and the WHO Core Assessment Group.
• It carries out a toxicological evaluation of pesticide residues, normally resulting in an estimate of the ADI. In addition,
• It proposes maximum residues limits (MRLs) for individual pesticides in or on specific commodities.

Starch is a Polysaccharide, which is a large molecule formed when small molecules of the same kind chain together.

Key Points

Starch is the stored form of sugars in plants and is made up of glucose monomers that are joined by α 1-4 or 1-6 glycosidic bonds.

The starch in the seeds provides food for the embryo as it germinates while the starch that is consumed by humans is broken down by enzymes into smaller molecules, such as maltose and glucose.

Important PointsPolysaccharide

• Long-chain of monosaccharides linked by glycosidic bonds.
• Examples -Starch, glycogen, cellulose, and chitin.

​Common Polysaccharide

Glycogen is the storage form of glucose in humans and other vertebrates. It is made up of monomers of glucose.

Glycogen is the animal equivalent of starch and is a highly branched molecule usually stored in liver and muscle cells.

Cellulose is the most abundant natural biopolymer. The cell wall of plants is mostly made of cellulose and provides structural support to the cell.

Cellulose is made up of glucose monomers that are linked by β 1-4 glycosidic bonds.

Additional Information

• A monosaccharide is classified based on the position of its carbonyl group and the number of carbons in the backbone.
• Aldoses have a carbonyl group at the end of the carbon chain, and ketoses have a carbonyl group in the middle of the carbon chain. Trioses, pentoses, and hexoses have three, five, and six carbon backbones, respectively.
• These are simple sugars and the number of carbons usually ranges from 3 to 7.
• Glucose (C6H12O6) is a common monosaccharide and an important source of energy.
• Disaccharide forms when two monosaccharides undergo a dehydration reaction.
• Example- Sucrose is formed when a monomer of glucose and a monomer of fructose are joined in a dehydration reaction to form a glycosidic bond.
• Common disaccharides include lactose, maltose, and sucrose. Lactose is a disaccharide consisting of the monomers glucose and galactose. It is found naturally in milk. 

The D value is a measure of the heat resistance of a microorganism. It is the time in minutes at a given temperature required to destroy 1 log cycle (90%) of the target microorganism.

 Additional Information

D-Value (Decimal Reduction Value): 

It is the time required at temperature T to reduce a Specific microbial population by 90% or by a factor of 10.

Z-Value: 

It is the number of degrees of temperature change necessary to change the D-Value by a Factor of 10.

F-Value: 

1. The F value for a process is the number of minutes required to kill a known population of microorganisms in a given food under specified conditions.

2. This F value is usually set at 12 D values to give a theoretical 12 log cycle reduction of the most heat-resistant species of mesophilic spores in a can of food.

Difference between D-Value and Z-Value

Key Points

Thermal Death Time (TDT)

• TDT is the amount of time that is necessary to kill a specific number of microbes at a specific temperature.
• This value is obtained by keeping temperature constant and measuring the time necessary to kill the number of cells specified.

All the above steps should be taken when a deviation from critical limits happens.

Important Points

In case of deviation, critical limits following action need to be taken:

• Hold the product line and inform the supervisor.
• Check previous batch sample.
• Identify reasons for deviation.
• Documentation of corrective actions.
• Reassess the HACCP plan.

Additional Information

Hazard Analysis and Critical Control Point (HACCP):

• It is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

7 steps of HAACP:

1. Perform a hazard analysis.
2. Determine Critical Control Points (CCPs)
3. Set critical limits.
4. Establish a monitoring system.
5. Establish corrective actions.
6. Establish verification procedures. 
7. Establish record-keeping procedures.

Where any article of food seized is of a perishable nature and the Food Safety Officer is satisfied that such article of food so deteriorates that it is unfit for human consumption, the Food Safety Officer may, after giving notice in writing to the food business operator (FBO), cause the same to be destroyed.

Additional information

Food Safety Officer has a very important role to play as an enforcement officer and in ensuring food safety and quality. To know more about the role, power and duties of a Food Safety Officer you can visit the following link:

https://www.fssai.gov.in/upload/uploadfiles/files/Chapter4.pdf 

IFS.QA stands for Indian Food Standards - Quick Access.

Key Points

A system integrating all Food Safety and Regulations for providing quick access to vertical as well as horizontal standards is called Indian Food Standards Quick Access 

• FSSAI - Food Safety and Standards Authority of India
• FSSAI develops a system "IFS.QA"
• IFS.QA full form: Indian Food Standards - Quick Access
• It facilitates the users to access information regarding
  • product-specific quality standards,
  • permitted food additives,
  • hierarchical food category code in line with the codex food categorization system,
  • metal contaminants,
  • pesticide residues,
  • microbiological contaminants.
• It also provides provisions for food businesses for improving food quality standards.

Two unsaturated fatty acids—linoleic and α-linolenic acids are termed essential fatty acids because humans must obtain them from their diets. Both substances are required for normal growth and development, but the human body does not synthesize them.

Key Points

1. The body uses linoleic acid to synthesize many of the other unsaturated fatty acids, such as arachidonic acid, a precursor for the synthesis of prostaglandins.

2. In addition, essential fatty acids are necessary for the efficient transport and metabolism of cholesterol.

3. The average daily diet should contain about 4–6 g of essential fatty acids.

Flour which has been stored for a long time gives higher values of alcoholic acidity

Key Points

• Alcoholic acidity is an index of deterioration the flour has undergone during storage.
• Alcoholic acidity includes the combined acidity due to hydrolysis of fats by lipases to free fatty acids, hydrolysis of proteins to amino acids by proteolytic enzymes, and the presence of certain acid salts, etc.
• The experiment is carried out by first digesting the flour sample using neutral ethyl alcohol.
• After filtration, the alcoholic extract is titrated against 0.05N NaOH solution with phenolphthalein as an indicator.
• The percent alcoholic acidity (as H₂SO₄) is calculated by:

Percent alcoholic acidity = 24.52 × Normality of NaOH × A / M

where,

A = Volume in ml of standard NaOH solution used in titration

M = Mass in g of the material taken for the test

Additional Information

• Titratable Acidity: The titratable acidity of a solution is measured by reacting the acid present with a base such as sodium hydroxide to an end point, close to neutrality as indicated by an acid-sensitive color indicator.
• Acid Value: Acid value (AV) is the milligrams of potassium hydroxide required to neutralize the Free Fatty Acid in one gram of fat
• Microbial Contamination: Contamination by microorganisms leads to spoilage of food and if consumed may cause serious health hazards like food poisoning, food intoxication, etc.

The Body Mass Index (BMI) is calculated by body mass in kg divided by square of height in meters.

Key Points

One way to find out if adults are undernourished is to calculate Body Mass Index (BMI).

• Take the weight of the person in kg.
• Then take the height in meters.
• Divide the weight by the square of the height.
• If this figure is less than 18.5 then the person would be considered undernourished.
• However, if this BMI is more than 25, then a person is overweight.
• This criterion is not applicable to growing children.