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Questions and Answers
What is a significant effect of cooking food in excess water and discarding the water?
What is a significant effect of cooking food in excess water and discarding the water?
What distinguishes sugars from starch when classifying carbohydrates?
What distinguishes sugars from starch when classifying carbohydrates?
Why is a balanced diet not the same for every person?
Why is a balanced diet not the same for every person?
Which of the following describes a function of roughages in our diet?
Which of the following describes a function of roughages in our diet?
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Which of the following is NOT a source of roughages?
Which of the following is NOT a source of roughages?
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What are carbohydrates primarily responsible for in the body?
What are carbohydrates primarily responsible for in the body?
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Which of the following types of vitamins are fat-soluble?
Which of the following types of vitamins are fat-soluble?
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What happens to a potato when iodine is added to it?
What happens to a potato when iodine is added to it?
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Why do boiled egg whites turn violet when Copper Sulphate solution and NaOH are added?
Why do boiled egg whites turn violet when Copper Sulphate solution and NaOH are added?
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Which nutrient is essential for the growth and repair of body tissues?
Which nutrient is essential for the growth and repair of body tissues?
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Which nutrient plays a critical role in the proper functioning of the nervous system?
Which nutrient plays a critical role in the proper functioning of the nervous system?
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What is the primary function of roughage in the diet?
What is the primary function of roughage in the diet?
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Which type of carbohydrate provides instant energy and is soluble in water?
Which type of carbohydrate provides instant energy and is soluble in water?
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What color change occurs when iodine reacts with starch?
What color change occurs when iodine reacts with starch?
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Which food items should Sita include in her diet to address her symptoms?
Which food items should Sita include in her diet to address her symptoms?
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What deficiency disease is indicated by Rahul's difficulty in seeing in dim light?
What deficiency disease is indicated by Rahul's difficulty in seeing in dim light?
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Why did the iodine not change color on Ria's socks?
Why did the iodine not change color on Ria's socks?
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What is one of the major functions of water in our body?
What is one of the major functions of water in our body?
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What role do vitamins play in our body?
What role do vitamins play in our body?
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What primarily leads to obesity?
What primarily leads to obesity?
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How do we obtain most of the required water for our body?
How do we obtain most of the required water for our body?
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Study Notes
Nutrients and Food
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Nutrients are substances found in food that nourish the body. Key nutrients include carbohydrates, fats, proteins, vitamins, minerals, and roughage.
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Carbohydrates provide energy and are classified as simple (e.g., sugar, soluble in water) and complex (e.g., starch, insoluble). Simple carbohydrates provide instant energy, while complex carbohydrates release energy more gradually.
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Fats are concentrated sources of energy, providing more energy than carbohydrates. They are found in oil-rich foods.
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Proteins are essential for building and repairing body tissues, especially important for growth. Protein needs vary based on age and body weight.
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Vitamins are organic compounds crucial for preventing diseases. There are two categories: water-soluble (vitamin B and C) and fat-soluble (vitamin A, D, E, and K).
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Minerals are elements needed in small amounts for various bodily functions, including bone and tooth development, red blood cell production, and proper functioning of the nervous and circulatory systems.
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Roughage (dietary fiber) is found in food and facilitates regular bowel movements, helping prevent constipation.
Studying Nutrients with Experiments
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Starch Test: Adding iodine solution to a potato causes it to turn blue-black, indicating the presence of starch.
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Protein Test: Adding copper sulfate and caustic soda (NaOH) to boiled egg white (protein) results in a violet color, indicating the presence of protein.
Key Food-Related Issues
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Night Blindness: This deficiency disease can be caused by a lack of vitamin A.
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Constipation: Lack of roughage can lead to constipation.
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Obesity: Overconsumption of fat-rich foods and lack of physical activity can cause obesity.
Water and its Functions in the Body
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Major Functions of Water:
- Transporting substances and nutrients
- Regulating body temperature through sweating
- Facilitating nutrient absorption
- Serving as a medium for chemical reactions
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Sources of Water:
- Plain drinking water
- Beverages
- Fruits and vegetables
- Meat and fish
Nutrient Loss in Food Preparation
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Cooking Practices that Lead to Nutrient Loss:
- Excessive use of water during cooking
- High cooking temperatures
- Washing peeled and cut vegetables and fruits
- Repeated washing of pulses and rice
Carbohydrate Differentiation
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Carbohydrates:
- Sugars (simple carbohydrates): Glucose, fructose. Sweet taste, provide instant energy.
- Starch (complex carbohydrate): Plant reserve food, tasteless and odorless white powder, releases energy more slowly. Examples include rice, wheat, and potato.
Balanced Diets
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Balanced Diet Definition: A diet containing adequate amounts of essential nutrients (carbohydrates, fats, proteins, vitamins, minerals), roughage, and water, supporting growth and development.
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Variability of Balanced Diets: A balanced diet is not the same for everyone due to factors such as sex, age, occupation, and specific health needs.
Importance and Sources of Roughage
- Importance of Roughage: Adds bulk to food, facilitates elimination of undigested material, prevents constipation, and absorbs water.
- Sources of Roughage (Dietary Fiber): Whole grains, pulses, green leafy vegetables, potato, and other fiber-rich foods.
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Description
This quiz covers the essential nutrients found in food, including carbohydrates, fats, proteins, vitamins, and minerals. Understand the roles these nutrients play in maintaining health and supporting bodily functions. Test your knowledge on the characteristics and classifications of these vital substances.
