Nutrition

A therapeutic diet is a normal diet modified to meet the nutritional and medical needs of a patient. Changes may involve calories, nutrients, texture, consistency, meal frequency, or restrictions such as reduced sodium or sugar. It is planned to support treatment and recovery, usually with professional guidance.

Obesity commonly develops when energy intake is greater than energy expenditure over an extended period, although genetics, metabolism, environment, and medical factors may also contribute. It is therefore generally classified as a form of overnutrition, meaning excessive energy or nutrient intake. Option B is correct; obesity is not simply water deficiency or lack of salt.

Physical activity determines how much energy the body uses. A person who exercises or performs heavy work generally needs more energy than someone who is sedentary, although individual needs also depend on age, sex, body size, and health. Therefore, activity level must be considered when deciding total energy and food portions in a diet plan. It does not merely determine taste or make every person’s diet identical.

A balanced diet supplies energy, protein, healthy fats, vitamins, minerals, fibre, and fluids in suitable proportions for the person’s needs. In clinical nutrition, the diet may need modification for a disease, but it should still support healing, body functions, and nutritional adequacy. It complements medical treatment and does not always replace medicines. Therefore, A is correct.

Dietary fibre, especially when combined with adequate fluid intake, increases stool bulk and can help make bowel movements easier. Whole grains, pulses, fruits, vegetables, nuts and seeds are common sources. Fibre cannot immediately unite a fractured bone, change hair colour or cause the body to produce vitamin D; vitamin D production mainly involves skin exposure to ultraviolet light. Thus, option A is correct.

Anthropometry is the measurement of the human body. Common nutritional anthropometric measurements include height, weight, body mass index, mid-upper-arm circumference, and sometimes skinfold thickness. These measurements help assess growth, body composition, undernutrition, and changes in nutritional status when interpreted with age, sex, and clinical information.

Limiting excess sugar can support healthier eating habits because foods and drinks high in added sugar may provide many calories but relatively few essential nutrients. Frequent excessive intake can contribute to dental caries, unwanted weight gain, and poor overall diet quality. Sugar need not be eliminated completely, but it should be consumed moderately within a balanced diet.

Correcting inaccurate beliefs about food, nutrients, diet, or disease is an important part of nutrition education. The educator should provide evidence-based information in clear language, listen to the person's concern, explain why the belief may be misleading, and suggest practical alternatives. The aim is not merely to give facts, but to support informed and healthier food choices.

The quantity of food in a therapeutic diet may be increased or reduced according to the patient’s age, activity, disease condition, appetite, and energy requirement. Correct portion size helps supply adequate nutrients without overloading the body. Therefore, option C is correct because changing quantity is done to meet the patient’s energy and nutritional needs, not for any unrelated household or personal purpose.

Unintended weight loss may indicate inadequate food intake, poor absorption, increased nutrient needs, illness-related changes, or another form of nutritional risk. It should be assessed along with appetite, symptoms, body measurements, and disease history rather than ignored. Therefore, option B is correct because weight change can provide important information about a patient’s nutritional status.

During nausea, strong food odours may worsen the unpleasant sensation and reduce a patient’s willingness to eat. Using mild-smelling foods, serving food at a suitable temperature, and ensuring ventilation may improve acceptance, although the underlying cause still requires appropriate care. Therefore, option D is correct because reducing strong smell can help when nausea is present.

Including suitable local foods can make a diet practical, affordable, culturally acceptable, and easier to maintain. Locally available foods may be fresher and less expensive, and they can provide important nutrients when selected from varied food groups. However, local food is not automatically nutritious; hygiene, quality, preparation, and dietary balance must also be considered. Therefore, option B is correct.

Physical activity influences the amount of energy a person uses each day. Along with age, sex, body size, health status, and therapeutic goals, activity level helps estimate total energy requirements and plan appropriate food portions. A sedentary patient and a physically active patient may need different energy amounts even when other characteristics are similar.

The immune system needs energy, protein, vitamins, minerals, and other nutrients to form immune cells, antibodies, protective tissues, and chemical responses. Adequate nutrition does not guarantee that a person will never become ill, but deficiency can weaken defence and delay recovery. Therefore, option C is correct because proper nutrition supplies nutrients required for normal immune function.

Nutrition is the process by which the body obtains, digests, absorbs, transports, and uses nutrients from food for energy, growth, repair, regulation, and maintenance of health. It is much broader than cooking. Cooking is a food-preparation activity, whereas nutrition describes how the body uses food. Therefore, option A is correct.

Food supplies energy and nutrients that support every major body function. Carbohydrates and fats mainly provide energy, proteins support growth and tissue repair, and vitamins, minerals, water, and fibre help regulate processes and maintain health. Food therefore provides much more than appearance or taste. Option B is correct.

Fat is an energy-dense nutrient that stores energy for later use and helps provide insulation and protection to organs. It also supports cell membranes and assists absorption of the fat-soluble vitamins A, D, E, and K. Although excess fat may harm health, an appropriate amount is essential. Therefore, option B is correct.

Vitamins and minerals are called protective nutrients because they help regulate body processes, support immunity, maintain healthy skin and tissues, and protect the body from deficiency diseases. They do not mainly supply calories like carbohydrates and fats. Therefore, option C is correct. A balanced diet should provide these nutrients in appropriate amounts.

Pulses such as lentils, chickpeas, kidney beans, peas and pigeon peas are important plant sources of protein. Protein is needed for growth, development, enzyme formation and repair of body tissues. Although pulses may contain small amounts of other nutrients, they are not major sources of vitamins C or D, and they are not primarily classified as fat sources. Hence, option A is correct.

Amla, oranges, lemons, guavas and other citrus or fresh fruits are good sources of vitamin C. This vitamin supports collagen formation, healthy gums and wound healing, and improves absorption of non-haem iron from plant foods. Rice, ghee and salt are not significant sources of vitamin C. Therefore, option B is correct.

Iodine is required to produce thyroid hormones, which help regulate metabolism, growth and development. When iodine intake is insufficient, the thyroid gland may enlarge in an attempt to capture more iodine, producing a swelling in the neck called goitre. Severe deficiency can also affect brain development. Thus, option C is correct.

Empty-calorie foods provide considerable energy, usually from added sugar or solid fat, but supply very few essential nutrients such as protein, vitamins, minerals, or fibre. Examples include many sugary drinks, sweets, and some highly processed snacks. Frequent intake may displace nutritious foods and contribute to excess weight. Therefore, option A is correct.

Protein is especially important for growth because it supplies amino acids used to make new cells, muscles, enzymes, hormones, and other body tissues. It also supports tissue repair after normal wear or injury. Carbohydrates mainly provide energy, fats provide concentrated energy and support certain functions, and vitamins regulate processes but do not primarily build tissue. Thus, protein is the best answer.

Vitamin A is needed for normal vision, including adaptation to dim light, and for normal immune function. It also helps maintain healthy skin and mucous membranes, which act as protective barriers. Vitamin K is more directly associated with blood clotting, B-group vitamins assist energy metabolism, and vitamin D supports calcium absorption. Therefore, normal vision and immune function is the best answer for vitamin A.

Vitamin D helps the intestine absorb calcium and supports the regulation of calcium and phosphate balance in the body. This is important for forming and maintaining strong bones and teeth, and it also supports normal muscle and nerve function. Without adequate vitamin D, calcium absorption may fall and bone health can suffer. Iron, sugar, and sodium are not the nutrient specifically identified in this question.