NVS Mess Helper Mock Test - 3 - NVS TGT/PGT MCQ

From the final arrangement, we get V sits second to the right of S.
Hence, Option B is correct.
References:
Q sits second to the right of P.
Inferences:
From the above reference, we get two different cases:
In case 1, P sits at the corner or in the middle of the side of the table.

References:
R is not an immediate neighbor of P.
R faces inside.
R sits third to the left of W.
Inferences:
From the above references, we get different cases for R, in case 1(a) in which R faces P and in case 1(b) R faces Q.

References:
T sits third to the left of U.
V sits second to the left of U.
Inferences:
So, from this case 1(b) and case 2 will be eliminated as there is no possible place for V in these cases after placing U and T. Hence, we get our final arrangement in which S sits on the immediate left of P and V sits on the immediate right of R.
Final arrangement:

The logic followed here is:

Similarly,

Hence, '9116' is the correct answer.

Preparing the family tree using the following symbols:

The family tree diagram is as follows:

Hence, the man is "Maternal uncle" of Ansh.

The logic follows here:
1st number in column × 2nd number in column = 3rd number in column.
In column 1,
⇒ 4 × 17 = 68 = 3rd number
And,
In column 2,
⇒ 9 × 13 = 117 = 3rd number
Similarly,
In column 3,
⇒ 14 × 8 = 112 = 3rd number
Hence, the correct answer is "112".

River, Canal and Stream contain moving water.
While,
Pond contain stagnant water.
Hence, Pond is odd from all.

The correct answer is Option 3.

Key Points

• Pandit Ram Narayan is a renowned musician and maestro of the sarangi, a stringed instrument used in Hindustani classical music. He is recognized as one of the most esteemed sarangi players in the world. Born on December 25, 1927, in Udaipur, Rajasthan, Pandit Ram Narayan has made significant contributions to the field of Indian classical music.
• The sarangi is a bowed instrument with sympathetic strings that resonate along with the main strings. It is known for its ability to produce a soulful and melodic sound, often compared to the human voice. Pandit Ram Narayan's mastery of the sarangi has brought immense popularity and recognition to the instrument.
• He has been instrumental in elevating the status of the sarangi as a solo instrument and has showcased its capabilities through numerous performances and recordings.
• Pandit Ram Narayan's unique style and virtuosity have earned him accolades and awards, including the prestigious Padma Vibhushan, the second-highest civilian award in India.
• His contributions to Hindustani classical music extend beyond his performances. Pandit Ram Narayan has also been actively involved in teaching and mentoring the younger generation of musicians, passing on his knowledge and expertise to future artists.
• Pandit Ram Narayan's musical journey and his dedication to preserving and promoting the sarangi have left an indelible mark on Indian classical music, making him a revered figure in the world of Hindustani classical music.

Key Points

• SCS is a classification provided by the Center to support the development of states that encounter geographical and socio-economic challenges.
• The Constitution does not include a provision for SCS, and this classification was established based on the recommendations of the Fifth Finance Commission in 1969.
• Initially, Jammu and Kashmir, Assam, and Nagaland were granted this status in 1969.
• In the past, SCS for plan assistance was approved by the National Development Council of the former Planning Commission.
• Eleven states, including Assam, Nagaland, Himachal Pradesh, Manipur, Meghalaya, Sikkim, Tripura, Arunachal Pradesh, Mizoram, Uttarakhand, and Telangana, have been designated as special category states.
• Telangana, the newest state of India, received this status as it was carved out of Andhra Pradesh.
• The 14th Finance Commission has eliminated the 'special category status' for states, except for the northeastern and three hill states.
• It recommended addressing the resource gap of such states by increasing tax devolution to 42% from 32%.
• SCS is distinct from special status, which grants enhanced legislative and political rights, while SCS specifically addresses economic and financial aspects. For example, J&K previously had special status before Article 370 was revoked.

Additional Information

Benefits of SCS Status:

• Special category status states receive 90% of the funds for centrally-sponsored schemes from the Centre, whereas other states receive 60% or 75%.
• The state governments provide the remaining funds. Any unspent money in a financial year is not lost but carried over to the next year.
• These states also receive significant exemptions in excise and customs duties, income tax, and corporate tax.
• Additionally, 30% of the Centre's Gross Budget is allocated to Special Category states.

Key Points

• Podzol soils are strongly acid soils that usually have a bleached horizon immediately beneath the topsoil. 
• Podzol soils occur in areas of high rainfall mainly in temperate and boreal regions and in the humid tropics under light forest.
• Podsolization is usually associated with cold climates, especially in coniferous or boreal forests such as taiga.
• Podsolization, a type of severe leaching, results in the release of iron and aluminum sesquioxides.
• This mechanism is more common where precipitation exceeds evapotranspiration.

GMP is a part of a quality system covering the manufacture and testing of active ingredients, and finished products.

"Good manufacturing practice" or "GMP" is part of a quality system covering the manufacture and testing of active ingredients, and finished products.
GMPs are guidelines that outline the aspects of production and testing that can impact the quality of a product.

Important Points

GMP is a system to ensure that products meet food safety, quality, and legal requirements.

Additional Information

GHP:

• It measures for maintaining hygiene & sanitation & includes personal hygiene & employee health conditions, maintenance of plant & hygiene including food contact surfaces, pest control, waste disposal, water quality, toilet & hand wash facilities, prevention of cross-contamination.

GLP:

• GLP good laboratory practice or GLP specifically refers to a quality system of management controls for research laboratories and organizations to ensure the uniformity, consistency, reliability, reproducibility, quality, and integrity of chemical (including pharmaceuticals) non-clinical safety tests; from physiochemical properties through acute to chronic toxicity tests.

• Nutritional information may additionally be provided in the form of Barcode/Global Trade Identification Number (GTIN).
• Lot/Code/Batch identification.- A batch number or code number or lot number shall be declared on the label
• “Date of manufacture or packaging” and “Expiry /Use by” shall be grouped together and given at one place.

 Additional Information

• “Date of manufacture or packaging” and “Expiry /Use by” shall be grouped together and given at one place.
• “Date of manufacture or packaging” and “Expiry/Use by” shall be declared on the label. However, expression “Best before” may also be used as optional or additional information.

Nisin is used as an antimicrobial agent.

Key Points
Antimicrobial agent.

• It is defined as a natural or synthetic substance that kills or inhibits the growth of microorganisms such as bacteria, but not fungi and yeasts.
• Nisin
• It is an example of a Bacteriocin and is produced by Streptococcus lactis.
• Bacteriocins are ribosomally synthesized antimicrobial peptides  produced by bacteria that show action against other bacteria that are usually closely related to the producer strain. 
• Nowadays, nisin is manufactured by growing selected strains of Streptococcus lactis.
• It is likely to prove valuable in a wide range of foodstuffs in which spoilage is caused by Gram-positive bacteria, but at present it is mainly used in processed cheese, preventing the growth of Clostridium butyricum.

Additional Information
Emulsifier

• An emulsifier is an additive that helps two liquids mix.
• For example, water and oil separate in a glass, but adding an emulsifier will help the liquids mix.
• Example: soy and egg lecithin, mono- and diglycerides, polysorbates, carrageenan, guar gum

Stabilizer

• Stabilizers are substances that increase stability and thickness by helping foods remain in an emulsion and retain physical characteristics.
• Example: Lecithin, agar-agar.

Sweetener

• These are food additives  are intended to be used either to impart a sweet taste to food or as a tabletop sweetener.
• Example: Saccharin, Sucralose

Excess glucose gets stored in the liver in the form of Glycogen.

Key Points

• Glucose is produced by breaking down carbohydrates in the small intestine.
• Glucose then enters the bloodstream
• During fasting, the glucose level will be 4.5-5.5 mmol/L while after eating it rises above 7 mmol/L and then falls back to normal within 2 hours of eating.
• Excess glucose is stored in the liver and muscles in the form of Glycogen as it is insoluble and cannot be broken down readily.  
• Glycogen formation is activated by Insulin.

Additional Information

• Glycogenesis: The process of synthesis of Glycogen is called Glycogenesis. This happens when there are excess levels of glucose in the blood. 
• Glycolysis: It is a series of reactions that convert Glucose(six-carbon molecule) into Pyruvate(three-carbon molecule), 2 ATP and 2 NADH molecules. 
• Glucagon: It is a peptide hormone that helps in regulating blood glucose levels. It counter-reacts to the actions of insulin. Thus, Glucagon stimulates glucose production and increases blood glucose levels.

Thermo-resistant bacteria are important in the preservation of foods by Canning.

Key Points

In canning, the food preservation process in which the processed food is stored in containers through the agency of heat.

• Even after heat application, the thermo-resistant bacteria may survive. 
• Thus, to prevent food spoilage after the canning process one must keep concerned about the thermo-resistant bacteria.
• Germination and growth of thermophilic spores is supported by
  • Inadequate cooling after the heating process.
  • storing at high temperatures.

Important Points

• After the canning process, there exists a possibility for food spoilage
  • Mesophilic organism's survival and growth (Inadequate heating application).
  • Thermophilic anaerobic spoilage (H2 and CO2 production).
  • Thermo-resistant bacteria.

Additional Information

Freezing:  

• The food preservation method slows down the physicochemical and biochemical reactions responsible for food spoilage.
• Frozen storage temperature: -18 °C

Chemicals:

• In this method, chemical anti-microbial agents were used for food preservation.
• Example: Addition of NaCl.

Irradiation:

• Also called Cold Sterilization.
• Application of ionizing radiation to food to improve its shelf life.

Development is a process that guarantees all people a decent quality of life in terms of enjoyment, peace, and the fulfillment of basic requirements.

Key Points

• Infant developmental psychology focuses on the crucial period of human growth from conception to around age 2, when development is so rapid and the effects of neglect may be so detrimental that many people consider this to be the most crucial time in a person's life.
• A newborn baby is a neonate. 
• Newborn: Period from the time of birth up to 7 days of life. This period is sometimes referred to as the early neonatal period.
• Neonatal Period: Period from the time of birth up to 28 days of life. 

Hence, it is concluded that neonate is a new born baby.

Concept:

• Nutrition is the process by which food is taken in and utilized by the body.
• Nutrients are the chemical substances present in food and are responsible for nourishing the body.
• Nutrients are of two types:
  1. Macronutrients
  2. Micronutrients
• Carbohydrates, proteins, fats, and oils are macronutrients.
• Vitamins and Minerals are micronutrients.

Explanation:

• Protein is needed in the body for bodybuilding.
• 1 gm of protein gives 4kcal of energy.
• Sources of protein are:
  • Animal sources- Meat, poultry, fish, eggs
  • Dairy based-Cheese, paneer
  • Plant sources- soybeans, peas, pulses, and other legumes.

​Thus, the best source of getting protein is eggs, pulses, and fish.Additional InformationFunctions of protein are:

• Needed for growth, maintenance, and repair of tissues.
• Necessary for the production of enzymes, hormones, antibodies, haemoglobin, etc.
• Help in the clotting of blood.
• Provide energy, if necessary.

The correct answer is Riboflavin deficiency.

Key Points

• Angular Stomatitis: Riboflavin deficiency can lead to angular stomatitis, which is the inflammation and cracking of the corners of the mouth.
• Glossitis: It is another symptom of riboflavin deficiency, which is characterized by inflammation of the tongue leading to changes in color and texture, often making it appear swollen, smooth and shiny.
• Cheilosis: Cheilosis, also known as cheilitis, involves inflammation and cracking of the lips, specifically along the borders of the lips.
• Seborrheic Dermatitis: Riboflavin deficiency can result in skin disorders, such as seborrheic dermatitis, which is characterized by skin scales around the nose, cheeks, and behind the ear.
• Ocular Changes: Manifestations of deficiency also include ocular changes, such as itchy and watery eyes with sensitivity to light.
• Red Blood Cell Production: Riboflavin is crucial for the production of red blood cells (RBCs), a deficiency of which could lead to anemia.
• Energy Production: The vitamin plays a crucial role in energy production. It helps in metabolizing fats, ketone bodies, carbohydrates, and proteins.
• Neurological Functions: Riboflavin helps maintain proper nervous system functions, and its deficiency could impact neurological health.
• Sources of Riboflavin: Good sources include eggs, organ meats, lean meats, milk, and green vegetables.
• Vulnerable Groups: Pregnant women, breastfeeding women, and those who have liver disease or malabsorption syndromes are at higher risk of riboflavin deficiency.

Concept:

Nutrition:

• Nutrition is the sum of the processes by which an organism takes in, metabolizes, and utilizes food substances.
• Nutrients are organic or inorganic substances that help in our survival and in maintaining proper health.
• The term nutrition is related to our food intake and dietary patterns and utilization of protein, carbohydrate, fat, vitamins, and minerals to maintain our health.
• Food can be classified into three categories based on its functions which are energy-giving food, protective food, and body-building food.

Explanation:​

Protective foods:

• ​These are rich in minerals and vitamins.
• They help in the regulation of internal metabolism in the body.
• They provide protection against diseases.
• Examples are green leafy vegetables, fruits, amla, guava, citrus, oranges, etc.

Key Points

Vitamins:

• ​Vitamins are organic substances that we require in adequate quantities for good health.
• Vitamins are divided into two groups–
  • fat-soluble vitamins (Vitamins A, D, E, and K)
  • water-soluble vitamins (Vitamins of B group and Vitamin C).
• Each vitamin has a specific function and its deficiency
  leads to a particular deficiency disease.

​Minerals:

• ​Minerals are the nutrients that are very essential for the proper growth and functioning of our body and are required in small amounts.
• Calcium, Chlorine, Copper, Fluoride, Iodine, Iron,
  Magnesium, Manganese, Phosphorus, Potassium, Sodium, and Zinc are essential mineral nutrients.

Thus, the nutrients that provide 'protection against diseases' are vitamins and minerals.

Additional Information

• Energy providing foods:
  • ​​​These are rich in carbohydrates and fats and provide
    the energy for oxidation in the body.
  • Examples of energy-providing food are cereals, sugar, fats, oils, jaggery, etc.
• Body building foods:
  • ​These are rich in proteins and help in the formation
    of new tissues etc.
  • Examples of body-building food are legumes, milk, egg, meat, fish, pulses, nuts, and oilseeds.

Concept:

Nutrients:

• The food we consume breaks down to simpler products before it is absorbed and utilised by the body.
• These simpler substances are called nutrients.
• The human body utilises nutrients for building and repairing, obtaining energy and for protection from disease.

Explanation:

Vitamin:

• Vitamins are organic substances that we require in adequate quantities for good health.
• Our body, cannot synthesise them.
• Therefore, we need to consume natural sources such as fruits and vegetables.
• Vitamins are divided into two groups–fat-soluble vitamins (Vitamins A, D, E, and K) and water-soluble vitamins (Vitamins of B group and Vitamin C).
• The body's internal processes are under vitamin control.
• Each vitamin has a specific function and its deficiency leads to a particular deficiency disease.

Thus, the substances that control the internal activities of the body are vitamins.

Additional Information

Fat:

• Fats and oils are concentrated sources of energy.
• Fats are substances that our body stores for future use.
• These are classified as simple lipids, compound lipids, and derived lipids.
• Fats may be obtained from animal or vegetable sources.

Mineral-Phosphorus:

• Minerals are the nutrients that are very essential for the proper growth and functioning of our body and are required in small amounts. 
• Phosphorus is an essential mineral nutrient.
• It helps in the Development of strong bones, and teeth; making energy-rich compounds in cells.

Protein:

• Proteins are called building blocks of our body.
• About 20 per cent of our body weight comes from proteins.
• Proteins are essential for the growth and repair of muscle and other body tissues.
• Proteins are made of amino acids.
• Humans obtain proteins from animal as well as vegetable sources.

Concept:

• Personal hygiene is the practice of taking care of your body and health.
• Good hygiene is important for cleanliness.
• Good hygiene prevents illness.

Explanation:

Activities which makes good personal hygiene:

• Cleaning your body
• Brushing your teeth every day
• Wearing neat and clean clothes
• Covering your mouth while sneezing
• Use natural deodorants
• Washing your hands

​Thus, putting on clean clothes after running hard at your soccer game is good personal hygiene.

The most accurate statement about how breastfeeding contributes to the cleanliness of infant nutrition is it reduces the risk of contamination associated with bottle feeding.Key Points

• Breastfeeding minimizes any potential risk of contamination because breast milk is produced by the mother's body and is delivered directly from the breast to the infant.
• This eliminates the need for bottles, formula, and other feeding equipment that may pose a risk of contamination if not properly cleaned and sterilized.
• Breast milk is also naturally sterile, supporting the cleanliness of infant nutrition.

Hint

• It is sterile when produced isn't entirely accurate. While breast milk has natural antibacterial and antiviral properties, it's not completely sterile.
• It requires minimal cleaning of feeding equipment is partially true, but washing hands is still important before breastfeeding.
• It eliminates the need for water in the feeding process is not true, as breast milk itself contains water. While additional water might not be necessary in specific circumstances, it can still be recommended in certain situations.

Therefore, the correct answer is 'it reduces the risk of contamination associated with bottle feeding'.

Correct Answer: dependence on monsoon rains.

Key Points

• The Indian economy is heavily dependent on agriculture and the livelihood of the Indian farmer largely depends on the Monsoon rains.
• If figures are to be believed, 70 percent of the Indian population depends on farming, either directly or indirectly. Around 58 percent of the total employment in the country is through agriculture.
• Also, the agricultural sector in our country contributes around 18 percent of the GDP. 
• Southwest Monsoon in India is a four-month-long affair from June to September. More than 75 percent of India’s annual rainfall occurs during this period itself.
• The fate of the Kharif crops depends on the performance of the Southwest Monsoon. Good rains during the season result in bountiful crops which further benefit the farmers.
• A major portion of the country’s crop area is completely dependent on Monsoon rains as they’re not equipped with methods of manual irrigation. 
• Monsoon is one of the most important seasons for farmers in a country so dependent on its agroindustry. Most of the Indian agricultural land is irrigated by the southwest monsoon.
• Crops such as wheat, rice, and pulses, which are a staple in Indian diets, need heavy rainfall to grow but uncertain harvest due to dependence on monsoon rains, have always been vulnerable to famines.​

The correct answer is option 2.

Key Points 

To prevent spoilage and extend shelf life

• Safety and Longevity: The main objective of food preservation within food processing is to prevent spoilage caused by microorganisms such as bacteria, yeasts, and molds, thereby extending the food's shelf life. This is essential for maintaining food safety and quality over time.
• Reduction of Food Waste: By extending shelf life, preservation methods help reduce food waste. Foods can be consumed over a longer period, which is crucial in a world where food security is a significant concern.
• Ensures Availability: Preservation techniques allow foods to be stored and transported over long distances, making seasonal foods available year-round and improving the overall availability of a wide variety of foods to consumers globally.

Additional Information

1. To enhance food color: While improving the visual appeal of food can be a benefit of some processing techniques, it is not the primary aim of food preservation. The main goal is to ensure safety and prolong shelf life, although some methods may incidentally affect food color.

2. To increase fermentation speed: Fermentation is a specific type of food processing that involves the controlled activity of microorganisms to alter food properties. While increasing fermentation speed can be a goal in processes where fermentation is desired, it is not the overarching aim of food preservation generally.

3. To simplify packaging methods: Simplifying packaging methods may be a goal in the broader food processing industry to reduce costs and improve efficiency, but it is not the primary objective of food preservation. The focus of preservation is on ensuring food remains safe and consumable for as long as possible, regardless of the packaging used.

Content:

Nutritional deficiency occurs when the body does not get adequate amounts of nutrients such as vitamins and minerals.

Explanation:

• India is a developing country consisting of mostly middle-income or low-income groups.
• These groups have larger families and low-income groups.
• With low income, they usually consume a diet rich in starch and low in proteins.
• As a result, there are higher chances of protein deficiency in their children.
• Severe protein deficiencies cause Protein Energy Malnutrition (PEM) affecting their growth and development.
• PEM diseases are Kwashiorkor and Marasmus.

Thus, in India most common nutritional deficiency is Protein Energy Malnutrition.

Explanation:

• Macronutrients are nutrients required by the body in large amounts to sustain energy and basic physiological functions.
• The three primary macronutrients are carbohydrates, proteins, and fats.

Key Points

• Vitamins and minerals, such as Vitamin C, Iron, and Zinc, are considered micronutrients, needed in smaller quantities for various bodily functions but not as energy sources.

The initiative developed by WHO "Five Keys to Safer Food" is for educating consumers and food handlers about safe food handling to avoid food-borne diseases.

Key Points

The 5 keys to safer food are:

• Keep Clean: Wash your hands before handling food and often during food preparation, Wash and sanitize all surfaces and equipment used for food preparation.
• Separate Raw and Cooked: Separate raw meat, poultry, and seafood from other foods, use separate equipment and utensils such as knives and cutting boards for handling raw foods.
• Cook Thoroughly: Cook food thoroughly, especially meat, poultry, eggs, and seafood, Bring foods like soups and stews to boiling to make sure that they have reached 70° C.
• Keep food at safe temperatures: Do not leave cooked food at room temperature for more than 2 hours, Refrigerate promptly all cooked and perishable food (preferably below 5° C)
• Use safe water and raw materials: Use safe water or treat it to make it safe, select fresh and wholesome foods, wash fruits and vegetables, especially if eaten raw.

Additional Information
The 5 keys to safer food were introduced by WHO to give guidance on how to handle and prepare food safely and with utmost care at homes, restaurants, cafes, canteens, hotels, etc.

The correct answer is Sodium benzoate.

Key Points

• Sodium benzoate
  • The sodium salt of Benzoic acid, sodium benzoate is commonly food preservation and pickling agent .
  • A food preservative that works is sodium Benzoate. It is typically utilised in meals that are acidic, such as salad dressings(for instance, acetic acid in vinegar), carbonated beverages ( carbonic acid), jams and fruit juices ( citric acid), pickles ( acetic acid ), sauces and toppings for yoghurt.
  • To prevent food from spoiling due to dangerous bacteria, yeasts and moulds, sodium benzoate is employed.
  • Additionally, it aids in preventing or slowing down changes in food's colour, flavour, PH, and texture.
  • Salad dressings are another prominent source of sodium benzoate in diet. 

Additional Information

• Sodium nitrite
  • An inorganic substance with the chemical formula NaNO2 is sodium nitrite.
  • It is a crystalline powder that ranges from white slightly yellowish and is very water soluble and hygroscopic.
  • It is the most crucial nitrite salt from an industrial standpoint .
• Sodium nitrate
  • Bacon, deli meat and jerky are just a few examples of the cured meat products that use sodium nitrate(and its relative addition sodium nitrite) as a preservative.
  • It has been connected to the emergence of Diabetes and heart disease.
• Sodium chloride
  • The salt that contributes the most to the saltiness of seawater and the extracellular fluid of many multicellular organisms is sodium chloride. 
  • Table salt is frequently used as a condiment and food preservative in its edible form. 

Milk protein casein is a phosphoprotein. A protein in which phosphate is the prosthetic group attached to it.

Important Points

• The protein of milk consists of mainly casein, ß-lactoglobulin, a-lactalbumin, etc.
• Casein is found in milk in the form of calcium caseinate-phosphate complex and is present in the colloidal state.
• It forms more than 8% of the total protein in milk.
• Casein is further divided into three fractions, alpha-, beta-, and gamma-casein.
• Alpha-casein is further divided into alpha s - casein and K-casein.
• Alpha s - casein is precipitable by calcium ions under certain conditions and is called calcium-sensitive casein.
• K-casein is also known as calcium insensitive casein and is not precipitable by calcium ions. K-casein is also the site for rennin action.
• Beta-lactoglobulins and alpha-lactalbumin are also known as whey or serum proteins, present in the colloidal state in milk and easily heat coagulable.

Additional InformationNucleoprotein: 

These are complexes of proteins and nucleic acids. Examples are ribonucleoprotein (RNP) and deoxyribonucleoprotein (DNP).

Glycoprotein: 

1. Glycoproteins are proteins whose prosthetic groups are heterosaccharides containing hexosamine, galactose, mannose, fucose, and sialic acid.

2. Glycoproteins are found in mucous secretions of mammals and ovomucoid found in egg white are also a glycoprotein.

Lipoprotein: 

Lipoproteins are proteins complex with lipids and are found in cells and the bloodstream. The lipids in lipoproteins are triglycerides, phospholipids, cholesterol, etc. Lipoproteins are divided into 3 categories viz. high-density, low-density, and very-low-density lipoproteins.

The proximodistal principle is a concept in developmental psychology that describes the pattern of growth and development in infants and young children. According to this principle, development proceeds from the center or core of the body (proximal) outward towards the extremities (distal). This principle helps understand the sequential and directional nature of physical growth during early stages of life.

Key Points The proximodistal principle implies that the development of body parts closer to the core or trunk occurs before those at the extremities. In infancy, this is observed in the growth pattern where the limbs (such as the upper arms and thighs) tend to grow faster than the hands and feet.

• This sequence of development is particularly noticeable during the early stages of life when infants go through significant physical changes. Initially, motor control and strength develop in the central parts of the body, enabling activities like rolling over and sitting up. As infants progress, they gain control over the muscles in their arms and legs, leading to crawling and eventually walking.

Hence, we can conclude that the proximodistal principle states that in infancy the limbs continue to grow faster than the hands and feet.

Concept:

• The term ‘food’ refers to anything that we eat and which nourishes the body.
• It includes solids, semi-solids, and liquids.
• Nutrients are organic or inorganic substances that help in our survival and in maintaining proper health.
• A nutrient supplies energy to the body, builds and
  repairs body tissues and regulates the body's metabolism. 

Explanation:

• Nutrition is defined as the science of foods, nutrients, and other substances they contain; and of their actions within the body.
• Actions such as ingestion, digestion, absorption, metabolism, and excretion are all studied under nutrition.
• While this summarises the physiological dimensions, nutrition has social, psychological, and economic dimensions too.
• It is the science of food and nutrients and their action
  on our health.
• Health depends to a large extent on nutrition, and nutrition depends on food intake.

Thus, the study of food on function in the body is defined as nutrition.

Additional InformationScience:

• Science is the study and application of knowledge of things and processes happening around us.
• Science is defined as the observation, identification, description, experimental investigation, and theoretical explanation of natural phenomena.

Food science:

• The study of the chemical and physical properties of foods and of changes that may occur during processing, storage, etc.
• It is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering.

Diet: 

• Diet is the food taken by living organisms.
• A balanced diet is one that includes a variety of foods in adequate amounts and correct proportions to meet the day’s requirements of all essential nutrients such as proteins, carbohydrates, fats, vitamins, minerals, water, and fibre. 

Concept-

• A balanced diet is a diet that consists of a variety of foods in certain amounts and proportions so that calories, proteins, minerals, vitamins, and alternative nutrients are fulfills all dietary requirements, and a small portion is reserved for non-nutrients.
• In addition, a balanced diet should contain bioactive phytochemicals such as dietary fibre, antioxidants, and nutraceuticals that have positive health benefits.
• A balanced diet should consist of 60–70% of total calories from carbohydrates, 10–12% from protein, and 20–25% of total calories from fat.

Important Points

• Healthy eating increases energy, improves the way your body functions, strengthens your immune system and prevents weight gain. There are other major advantages as well.
• A balanced diet meets your nutritional needs. A varied, balanced diet provides the nutrients you need to avoid nutritional deficiencies.
• Prevents and treats some diseases. Healthy eating can prevent the development of certain diseases such as diabetes, cancer, and heart disease. It is also helpful in treating diabetes and high blood pressure.
• Following a special diet can reduce symptoms, and help better manage the disease or condition.
• Feel energetic and manage your weight. A healthy diet will help you feel better, give you more energy, and help fight stress.
• Food is the mainstay of many social and cultural functions. In addition to nutritional properties, it helps facilitate relationships between individuals.