Question 1

Why is trained probing necessary in a twenty-four-hour recall?

Accepted Answer

To help recall forgotten foods and amounts more accurately People commonly forget small snacks, drinks, condiments, cooking oils, leftovers and the exact size of portions when recalling the previous day. A trained interviewer uses neutral prompts, time cues and household measures to improve memory without suggesting a preferred answer. This makes the twenty-four-hour recall more complete and reliable.

Question 2

Why can under-reporting occur in a food diary?

Accepted Answer

A person may forget or hide some foods A food diary depends on the person recording every item promptly and honestly. Foods may be forgotten, portions may be estimated inaccurately, and snacks or socially undesirable foods may be deliberately omitted. Busy routines, embarrassment and recording burden can therefore produce under-reporting, so diary findings should be interpreted with other assessment methods.

Question 3

Why should percent daily value on food labels be read carefully?

Accepted Answer

It uses a general reference and individual needs may differ The percent Daily Value on a label is calculated using a standard reference intake for the general population and a stated serving size. Individual requirements can vary with age, sex, body size, activity, pregnancy, illness and medical advice. Thus the percentage helps comparison but should not be treated as a complete personalised prescription.

Question 4

Why can sprouting and fermentation both be considered traditional nutrition improvement methods?

Accepted Answer

Both can improve digestibility or availability of some nutrients Sprouting activates enzymes and may reduce some antinutritional factors, while fermentation can partially break down food components and produce useful acids or microbial products. These changes may improve digestibility, flavour and the availability of selected nutrients. The benefit depends on the food and process; neither method removes all nutrients or guarantees complete safety by itself.

Question 5

What harm may occur if cut fruits and vegetables are kept open for a long time during food preparation?

Accepted Answer

Some vitamin loss and contamination risk may increase Cutting exposes plant tissues to air, light, heat and handling. Sensitive vitamins, especially vitamin C and some folates, may be lost over time, while dust, insects and microorganisms can contaminate the exposed surface. Keeping produce covered, cool and clean, and using it soon after cutting helps protect both nutrient quality and food safety.

Question 6

Why is it necessary to cool and store leftover food safely?

Accepted Answer

To reduce microbial growth Cooked leftovers can support microbial growth if they remain for too long in temperatures favourable to bacteria. Prompt cooling in shallow containers, hygienic covering and suitable refrigeration reduce the time spent in this risk range. Safe storage does not make spoiled food safe, so food should also be reheated appropriately and discarded if its safety is doubtful.

Question 7

Why is consumer awareness important in identifying food adulteration?

Accepted Answer

It helps with safe food selection and complaint An informed consumer checks labels, seals, dates, ingredients, quality marks and unusual colour or texture before purchase. Awareness can reduce exposure to adulterated products and encourages reporting to the appropriate authority when a problem is suspected. It does not guarantee that every adulterant will be detected, but it supports safer choices and accountability in the food system.

Question 8

Why can keeping the same nutrition message for all communities be less effective?

Accepted Answer

Local language, culture and available foods may differ Nutrition advice is more likely to be understood and followed when it uses the community’s language, food habits, beliefs, resources and daily realities. A message based on unfamiliar foods or culturally unsuitable practices may be impractical or rejected. Adaptation does not mean abandoning scientific principles; it means expressing them through locally realistic and respectful examples.

Question 9

When are open-ended questions better than closed questions in diet counselling?

Accepted Answer

When patient habits and barriers need to be understood Open-ended questions invite a person to describe eating routines, preferences, emotions, access problems and barriers in their own words. This information may reveal issues that a yes-or-no question would miss, such as irregular meals or difficulty affording recommended foods. Closed questions remain useful for confirming specific facts, so effective counselling uses both appropriately.

Question 10

Why should insulting language be avoided while correcting nutrition myths?

Accepted Answer

It can reduce trust and counselling adherence People may connect strongly with beliefs learned from family, culture or personal experience. Insulting those beliefs can create shame, defensiveness and distrust, making the person less willing to discuss food choices or follow accurate advice. Respectful, evidence-based and empathetic communication allows the counsellor to acknowledge concerns, explain risks and support gradual, sustainable change.

Question 11

Why is increasing only energy not enough during pregnancy?

Accepted Answer

Iron, folate, protein and other nutrients are also needed Pregnancy requires additional energy, but it also increases the need for nutrients that support blood formation, cell division, tissue growth and fetal development. Iron and folate are especially important, while protein, iodine, calcium, vitamin D and other nutrients also contribute to maternal and fetal health. Therefore, extra calories should come from a varied, balanced and safe diet rather than empty-energy foods alone.

Question 12

Why is severe fasting not suitable during lactation?

Accepted Answer

The mother’s energy, fluid and nutrient status may be affected Lactation places continuing demands on the mother for energy, protein, fluids and micronutrients, while milk production and maternal recovery must be supported. Severe fasting may reduce dietary adequacy, cause dehydration or worsen fatigue, and may affect milk production in some circumstances. Regular, balanced meals and appropriate fluids are preferable; any religious or therapeutic fast should be discussed with a qualified health professional.

Question 13

Why should medicine use be included in diet assessment of an elderly person?

Accepted Answer

Medicines can affect appetite, taste or nutrient use Older adults may use several medicines, and these can reduce appetite, alter taste or smell, cause nausea, constipation or dry mouth, and affect the absorption or metabolism of nutrients. Medicines may also interact with foods or supplements. Including the medication history helps explain poor intake or nutritional changes and supports safer, coordinated dietary advice rather than blaming food choices alone.

Basic concepts

Practice questions

01 Why is trained probing necessary in a twenty-four-hour recall?

02 Why can under-reporting occur in a food diary?

03 Why should percent daily value on food labels be read carefully?

04 Why can sprouting and fermentation both be considered traditional nutrition improvement methods?

05 What harm may occur if cut fruits and vegetables are kept open for a long time during food preparation?

06 Why is it necessary to cool and store leftover food safely?

07 Why is consumer awareness important in identifying food adulteration?

08 Why can keeping the same nutrition message for all communities be less effective?

09 When are open-ended questions better than closed questions in diet counselling?

10 Why should insulting language be avoided while correcting nutrition myths?

11 Why is increasing only energy not enough during pregnancy?

12 Why is severe fasting not suitable during lactation?

13 Why should medicine use be included in diet assessment of an elderly person?

Add Muft Shiksha to your Home Screen