Dietary Considerations & Food Quality NCERT Solutions | Health and Physical Education for Grade 10 PDF Download

Q.1. Horizontal: Solve this Nutrition Puzzle
(i) Which nutrient is the main source of energy for sport person?

At the start of exercise and during short bursts of exercise, glycogen is the primary source of energy.

(ii) The practice of adding unwanted material in food.

The Food Safety and Inspection Service (USDA FSIS) of the United States Department of Agriculture conducted a two-day technical conference in September 2002 to discuss international material pollutants, prerequisite systems, and validation problems. Although FSIS is responsible for enforcing the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act, the speakers covered a wide range of extraneous materials hazards.

(iii) This is one of the factors affecting meal planning.

Meal prep entails selecting foods that will aid in the management of your diabetes. It also entails understanding how much and when to consume certain foods. You should prepare your meals in a variety of ways to ensure that you're eating the best foods in the right quantities every day.

(iv) Emissions of intense energy capable of penetrating tissues.

The Zero Energy Capable program guarantees that a home was planned, constructed, and tested to achieve zero energy consumption with minimal additional effort from homeowners and tenants. To achieve these objectives, a building with this classification does not require anyone to compromise their health, comfort, or a normal standard of living.

Q.2. Vertical: Solve this Nutrition Puzzle
(i) In India this authority certifies foods for safe consumption.

Despite these scientific and technical advancements, as well as the global improvement of food safety systems, food-borne diseases continue to be a major source of consumer concern. Food is a potential source of a variety of environmental, chemical, and physical risks, as well as many nutritional issues. At least in developed countries, consumer perceptions are changing, with a perceived rise in the social unacceptability of food risks. Access and availability to a safe and balanced diet are also factors in consumer perception.

(ii) This branch of study deals with food composition and its effect on the body

Food composition data (FCD) are comprehensive sets of information on the nutritionally essential components of foods that include values for energy and nutrients such as protein, carbohydrates, fat, vitamins, and minerals, as well as other important food components including fiber. The information is stored in food composition databases (FCDBs).

(iii) Milk and meat help to build the body because these contain this nutrient.

Nutrients can either be absorbed into cells for metabolic purposes or excreted by cells to form non-cellular structures like hair, scales, feathers, or exoskeletons. Some nutrients, such as carbohydrates, lipids, proteins, and fermentation products (ethanol or vinegar), may be metabolically converted to smaller molecules in the process of releasing energy, resulting in water and carbon dioxide as end-products. Water is important for all living things. Energy sources, certain amino acids that are mixed to produce proteins, a subset of fatty acids, vitamins, and some minerals are all essential nutrients for animals.

(iv) Which compounds are used for food crops but can be injurious to health?

Crops are plants or animals that can be cultivated and harvested in large quantities for benefit or sustenance. 1st Crops may refer to either the harvested parts or a refined version of the harvest. The majority of crops are grown in agriculture or aquaculture.

Q.3. Without dietary planning it is difficult to meet the requirements of people’ — discuss this statement giving suitable reasons and examples.

Without dietary planning it is difficult to meet the requirements of people because a balanced diet promotes healthy pregnancy outcomes, encourages normal growth, development, and ageing, aids in body weight maintenance, and lowers the risk of chronic disease, all of which contribute to optimal health and well-being.

Q.4. What kind of diet do sportspersons need?  Substantiate your answer giving reasons.

Murray has muesli or porridge for breakfast, then eggs, bacon, and beans for lunch on a typical training day. For lunch, I'm planning on having a strawberry smoothie with protein and veggies. Men's Health recommends starting dinner with a soup, fish, or salad, then serving chicken, rice, and vegetables.

Q.5. Even the most nutritious food may not be safe to eat if adulterated’ discuss the statement giving cases/examples in the light of what you know about food adulteration?

Adulteration is a legal concept that describes when a food product fails to fulfil legal requirements. An addition of another substance to a food item in order to increase the quantity of the food item in raw or prepared form, which may result in a loss of actual quality of the food item, is one form of adulteration.

Q.6. What are the various ways of protection from harmful effects of pesticides?

Pesticides are poisonous chemicals that are used to destroy pests. In general, a pesticide is a chemical or biological agent that deters, incapacitates, or destroys pests, such as a virus, bacterium, antimicrobial, or disinfectant.

Q.7. Match the following

(a) Turmeric - (ii) Anti inflammatory
(b) Microbial load - (iv) Food Quality
(c) Pesticides - (i) Caution
(d) Semi-perishable - (iv) Shelf Life

Q.8. In a group there is a male teacher, a female doctor, a 15-year-old girl playing tennis and a man aged 68 years. List the factors that will be applicable for dietary planning of this group.

Total energy intake (kcal/day), protein, carbohydrates (sugar, starch), fibre, fats (saturated, monounsaturated, polyunsaturated), alcohol, calcium (mg/day), iron (mg/day), and cholesterol were the dietary factors recorded.

Q.9. Write notes on
(i) Food quality

Food quality may be characterised as a combination of qualities or characteristics of a product that are important in deciding the degree of acceptability of that product to the customer.

(ii) Food preservation methods

The act of preserving, defending, or keeping something alive is known as preservation. A land trust preserving a forest is an example of protection. A container of canned tomatoes is an example of preservation. The act of preserving; the act of taking care to preserve; the act of preventing destruction, deterioration, or some other ailment.

Q.10. Suggest a method to detect:
(i) Metanil yellow adulteration in arhar dal

Despite the fact that Metanil Yellow is an unapproved food dye, it has been used as an adulterant in turmeric powder and arhar dal, especially in India. Animal tests have shown that Metanil Yellow is neurotoxic and hepatotoxic.

(ii) Papaya seeds adulteration in peppercorns

Drop a small number of peppercorns or a little amount of black pepper powder in a clear glass full of water. Pepper powder or peppercorns will settle down due to their weight. Papaya seeds or Papaya seed powder, on the other hand, will float. Similarly, sawdust will also float on the surface of the water.

Q.11. Which of the following is food adulteration?
(i) Adding a preservative
(ii) Abstraction of a constituent of food article
(iii) Using a food color
(iv) Splitting of a food article in small pieces

Food adulteration is the deliberate lowering of the standard of food offered for sale, either by the addition or replacement of inferior substances, or the omission of a valuable ingredient.
(i) A preservative is a material or chemical that is applied to products like food, drinks, prescription medications, paints, biological samples, cosmetics, wood, and many other products to keep them from decomposing due to microbial growth or unwanted chemical changes. In general, there are two types of preservation: chemical and physical.
(ii) Food adulteration affects almost all food resources and happens worldwide and in many forms. Adulteration is not only a significant economic problem, but it also poses a substantial health risk to consumers.... Recent applications in food authenticity control are provided for each form.
(iii) Food colours are pigments, dyes, or some other substance that gives a food item colour when applied to it. Adulteration occurs when a non-permitted or non-food material is added to improve the quantity and consistency of the substance . It causes the product's true quality to deteriorate.
(iv) Adulterated food is described as food that meets one or more of the following four criteria: Has a toxic or harmful material in it. For example, if Listeria is discovered in a batch of Brie cheese, it is considered adulterated.

Q.12. Discuss the classification of food based on shelf life. Take an example of a semi-perishable food and explain various methods of increasing its shelf life.

Any material ingested to provide dietary support for an organism is referred to as food. Normally, food is Meat is an example of a direct product derived from an animal that can be used to prolong the shelf life of a food without altering its taste or texture. Cooking equipment comes in a variety of shapes and sizes.