Water safety and purification methods

Malnutrition is an imbalance in nutrition. It includes undernutrition caused by inadequate energy or nutrients and overnutrition caused by excessive energy or nutrient intake; it may also involve deficiencies of specific vitamins or minerals. Therefore, malnutrition is not limited to eating too little food, and option A gives the most complete meaning.

When a person's energy requirement is high because of growth, illness recovery, physical work or increased activity, the diet can provide more energy through suitable foods and adequate portions. Cereals, pulses, healthy fats and other nutrient-dense foods may contribute calories, according to the person's condition. The number of plates or household features does not determine nutritional energy intake, so option D is correct.

Water is needed for blood circulation, temperature regulation, digestion, waste removal, and normal cell function. If fluid intake is too low, or fluid loss is too high, the body may develop dehydration. Common signs include thirst, dark urine, dry mouth, tiredness, dizziness, and reduced urination. Therefore, option D is correct.

Water used for washing ingredients, cooking, making beverages, cleaning utensils, or washing hands must be safe. Contaminated water can introduce bacteria, viruses, parasites, or chemicals into food and may cause diarrhoeal disease and other infections. Using potable water, protecting it from recontamination, and maintaining clean utensils reduce these hazards. Clean water does not directly reduce protein, calories, or the natural colour of food.

Safe drinking water is free from dangerous disease-causing organisms and harmful contamination when properly treated and stored. It helps prevent waterborne illnesses such as diarrhoea and supports hydration, digestion, circulation, temperature regulation, and waste removal. Therefore, A correctly links safe water with infection prevention and fluid balance.

Safe drinking water is free from harmful levels of disease-causing microorganisms and dangerous contaminants. It helps prevent illnesses such as diarrhoea, cholera, typhoid and some intestinal infections. Drinking water should come from a protected source or be treated appropriately, and it must be stored in clean, covered containers to remain safe.

The body obtains usable energy mainly from carbohydrates and fats, which are found in foods such as cereals, grains, roots, oils, and nuts. Protein can also provide energy when needed, but its major role is growth and repair. Vitamins, minerals, and water do not supply calories.

Water balance is maintained when fluid intake broadly matches water lost through urine, sweat, breathing and stools. Drinking adequate safe water supports circulation, temperature regulation, digestion and removal of wastes. Fried food, salt alone or dry snacks cannot maintain hydration and may increase discomfort or thirst; therefore, option A is correct.

Contaminated water may contain disease-causing microorganisms, parasites, or harmful chemicals. Drinking it or using it to prepare food can cause waterborne illnesses such as diarrhoea, cholera, typhoid, and hepatitis A. Safe water requires appropriate treatment, protected storage, and hygienic handling. Therefore, the correct risk is a waterborne disease.

Contaminated water may contain disease-causing microorganisms and harmful substances. Drinking it can cause diarrhoea, vomiting, intestinal infection and poor absorption of nutrients. Repeated diarrhoea also causes loss of water, electrolytes and nutrients, and may reduce appetite. Therefore, safe water, sanitation and proper purification are important for maintaining good nutritional status.

Clean water is required for drinking, cooking, washing raw ingredients, cleaning utensils, and maintaining personal hygiene. Contaminated water may carry pathogens such as bacteria, viruses, and parasites, which can cause foodborne illness. Therefore, safe water is a basic link in preventing contamination throughout food preparation.

Water can become contaminated after treatment if it is handled or stored unsafely. Clean, covered containers and hygienic handling help keep drinking water safe, so option B is correct.