Question 1

Calcium and phosphorus are mainly related to what?

Accepted Answer

Bone and tooth formation Calcium and phosphorus are major mineral components of bones and teeth, where they provide strength and structural support. Calcium also participates in muscle contraction, nerve transmission and blood clotting, while phosphorus is involved in energy compounds such as ATP. Vitamin D helps the intestine absorb calcium and supports proper bone mineralisation.

Question 2

Which can be a sign of food spoilage?

Accepted Answer

Bad smell and abnormal colour change Spoilage may produce noticeable changes in smell, colour, texture, taste, or appearance. A sour or putrid odour, mould growth, sliminess, gas formation, or unusual discoloration should be treated as a warning. Such food may contain harmful microorganisms or toxins, so tasting it to test safety is not advisable.

Question 3

Why is understanding serving size necessary?

Accepted Answer

To know the amount on which nutrient information is based The calories and nutrient values on a nutrition label usually refer to one stated serving, not necessarily to the entire packet. Knowing serving size allows a person to calculate actual intake when two or more servings are eaten. It also helps with portion control and fair comparison between products.

Question 4

What are the body’s main sources of energy?

Accepted Answer

Carbohydrates and fats Carbohydrates are the body’s preferred and readily available energy source, while fats provide concentrated energy and act as an important reserve. Vitamins and minerals regulate body processes, and water supports hydration and transport, but these three do not supply energy in the usual nutritional sense.

Question 5

Which food is commonly called a body-building food?

Accepted Answer

Protein-rich food Protein-rich foods are called body-building foods because proteins supply amino acids needed for growth, development and repair of body tissues. Pulses, milk, eggs, fish, meat, soybeans and nuts are examples. Protein does not replace all other nutrients; a healthy diet must still include energy foods, protective foods and water.

Question 6

Protective foods are mainly associated with which nutrients?

Accepted Answer

Vitamins and minerals Protective foods, especially fruits and vegetables, supply vitamins, minerals and often useful fibre. These nutrients support immunity, vision, blood formation, bone health and normal body functions, thereby helping protect against deficiency disorders. They do not consist only of one nutrient, but vitamins and minerals are their key protective components.

Question 7

What is the importance of pulses in the daily diet?

Accepted Answer

They provide plant-based protein Pulses such as lentils, chickpeas, beans and peas are important sources of plant-based protein. They also provide complex carbohydrates, fibre, iron and other nutrients. Combining cereals with pulses can improve the overall quality of protein in a meal, making pulses especially valuable in affordable vegetarian diets.

Question 8

For what are milk and milk products especially useful?

Accepted Answer

Calcium and protein Milk and milk products provide high-quality protein and calcium. Protein supports growth and tissue repair, while calcium is needed for strong bones and teeth, muscle contraction and other body functions. Their nutritional value varies by product, and some products may contain added sugar or fat, so appropriate portions are important.

Question 9

Green leafy vegetables can be good sources of which nutrients?

Accepted Answer

Iron and vitamins Green leafy vegetables such as spinach, amaranth and fenugreek can supply iron, folate, vitamin A precursors, vitamin C, fibre and other protective nutrients. The exact amount depends on the vegetable and preparation method. They are valuable in a balanced diet, although plant iron may be absorbed better when eaten with vitamin-C-rich foods.

Question 10

What is the main aim of nutrition education?

Accepted Answer

Providing knowledge about appropriate food habits Nutrition education develops understanding, skills and motivation for making appropriate food choices. It explains the functions of nutrients, balanced meals, hygiene, portion control and healthy habits, then encourages people to apply this knowledge in daily life. Its broader aim is to support improved nutritional status and health, not merely to provide facts.

Question 11

Which habit is part of correct food habits?

Accepted Answer

Eating regular and balanced meals Taking regular and balanced meals helps distribute energy and nutrients across the day. It encourages variety, supports concentration and activity, and reduces the likelihood of excessive hunger followed by overeating. Good food habits also include safe food handling, adequate water, moderation and attention to individual health needs rather than relying on one type of food.

Question 12

What harm can skipping meals cause?

Accepted Answer

Energy and nutrient intake may decrease Skipping meals may reduce total energy and nutrient intake, especially when the missed food is not replaced with a balanced meal later. It can also cause tiredness, poor concentration, irritability and excessive hunger, which may encourage overeating of less nutritious foods. Effects vary, but regular suitable meals generally support better nutrition.

Question 13

What is the importance of breakfast?

Accepted Answer

It can provide energy to begin the day Breakfast can provide energy and nutrients after the overnight fasting period and may support concentration, learning and physical activity. A nutritious breakfast may include a cereal or other energy food, a protein-rich item, fruit or vegetables and water. Its quality matters; a sugary snack alone is not necessarily a balanced breakfast.

Question 14

What information is obtained by reading food labels?

Accepted Answer

Ingredients and nutrition information Food labels commonly provide the ingredient list, nutrition information, serving size, allergen declarations, dates, storage instructions and manufacturer details. Reading them helps consumers compare products, identify nutrients such as sugar, salt and fat, notice possible allergens and make informed choices according to health needs and preferences.

Question 15

Why is proper food storage necessary?

Accepted Answer

To protect food from contamination and spoilage Proper storage protects food from microorganisms, insects, moisture, oxygen, unpleasant odours and cross-contamination. Using clean containers, covering food, separating raw and cooked items, and maintaining suitable temperatures can slow spoilage and preserve safety and quality. Storage cannot make already spoiled food safe, so dates, appearance and smell should also be considered.

Question 16

Why should excess fried food be eaten less often?

Accepted Answer

It can increase fat and energy intake Fried foods can absorb substantial oil, increasing their fat and energy content. Frequent intake of energy-dense fried foods may contribute to excess calorie consumption and, depending on the overall diet, unhealthy weight gain or other health risks. Fried food is not automatically devoid of nutrients, but moderation, healthier cooking methods and a varied diet are advisable.

Question 17

What is the correct meaning of nutrient-dense food?

Accepted Answer

Food that provides more vitamins, minerals and other nutrients relative to its calories A nutrient-dense food supplies substantial vitamins, minerals, protein, fibre or other beneficial nutrients in relation to the energy it provides. Fruits, vegetables, pulses and many whole foods can be nutrient-dense. Cost, size or greasiness alone does not determine nutrient density, so option C is correct.

Question 18

Excess energy intake over time may be linked with what?

Accepted Answer

Weight gain When energy intake remains higher than energy expenditure, the body may store part of the surplus, often as body fat. Over time this positive energy balance can contribute to weight gain, although individual responses vary. It is not a food-safety problem or an automatic cause of dehydration. Therefore option B is correct.

Question 19

What can happen if low energy intake continues for long?

Accepted Answer

Weight loss and weakness If energy intake remains below the body’s needs, stored energy may be used. Prolonged deficiency can lead to weight loss, tiredness, reduced physical capacity, poor concentration and, in severe cases, impaired growth or immunity. The exact effect depends on age, health and diet quality. Hence option A is correct.

Question 20

What is the main function of calcium?

Accepted Answer

Keeping bones and teeth strong Calcium is a major mineral in bones and teeth, where it helps provide structure and strength. It also participates in muscle contraction, nerve signalling and blood clotting, but bone and dental health is the most familiar primary role in this question. Haemoglobin transports oxygen and nutrients provide energy. Hence option B is correct.

Question 21

What is the simple meaning of overnutrition?

Accepted Answer

Intake of more energy or nutrients than the body requires Overnutrition means consuming energy or one or more nutrients in excess of the body’s needs. Persistent excess energy may be stored as fat and may increase the risk of overweight and related health problems. It is different from undernutrition, water deficiency or a single isolated nutrient deficiency. Thus option C is correct.

Question 22

Which condition may be included in malnutrition?

Accepted Answer

Both deficiency and excess Malnutrition is a broad term describing an imbalance, deficiency or excess of energy and nutrients. It includes undernutrition, such as wasting or micronutrient deficiency, and overnutrition, such as overweight caused by sustained excess energy. Clean food, exercise and water alone are not categories of malnutrition. Therefore option A is correct.

Question 23

Iodized salt helps prevent deficiency of what?

Accepted Answer

Iodine Iodized salt is salt fortified with a small, regulated amount of iodine. Iodine is needed to make thyroid hormones, which support growth, brain development and metabolism. Regular use in the recommended amount helps prevent iodine-deficiency disorders, although excessive salt intake should still be avoided. Therefore option B is correct.

Question 24

What is the main purpose of food preservation?

Accepted Answer

To prevent food spoilage Food preservation aims to delay spoilage and extend the safe storage life of food. Methods such as refrigeration, drying, canning, pickling and fermentation control microorganisms, enzymes or moisture. Preservation can also reduce seasonal waste and improve availability, although hygienic processing and appropriate storage remain essential.

Question 25

Which quality should a healthy diet message have?

Accepted Answer

It should be simple and practical A healthy diet message should be clear, accurate, culturally suitable, and practical enough to use in daily life. Simple wording and familiar examples help people understand what to do, while specific achievable actions improve adherence. The message must remain scientifically correct and avoid exaggerated promises or confusing restrictions.

Basic concepts

Practice questions

01 Calcium and phosphorus are mainly related to what?

02 Which can be a sign of food spoilage?

03 Why is understanding serving size necessary?

04 What are the body’s main sources of energy?

05 Which food is commonly called a body-building food?

06 Protective foods are mainly associated with which nutrients?

07 What is the importance of pulses in the daily diet?

08 For what are milk and milk products especially useful?

09 Green leafy vegetables can be good sources of which nutrients?

10 What is the main aim of nutrition education?

11 Which habit is part of correct food habits?

12 What harm can skipping meals cause?

13 What is the importance of breakfast?

14 What information is obtained by reading food labels?

15 Why is proper food storage necessary?

16 Why should excess fried food be eaten less often?

17 What is the correct meaning of nutrient-dense food?

18 Excess energy intake over time may be linked with what?

19 What can happen if low energy intake continues for long?

20 What is the main function of calcium?

21 What is the simple meaning of overnutrition?

22 Which condition may be included in malnutrition?

23 Iodized salt helps prevent deficiency of what?

24 What is the main purpose of food preservation?

25 Which quality should a healthy diet message have?

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