Nutrition

Oils and fats are energy-dense, so adding excessive oil can substantially increase the calorie content of a meal. This does not automatically increase its fibre or protein, and it may make energy balance difficult if portions are not adjusted. The nutritional effect depends on the type and amount of fat, but moderation remains important.

Prolonged boiling can destroy heat-sensitive nutrients and allow water-soluble vitamins, especially vitamin C and some B vitamins, to leach into the cooking water. Using the required cooking time, limited water, and a covered vessel can help retain nutrients. Clean utensils, fresh ingredients, and safe water support hygiene but do not cause nutrient loss.

Lactose intolerance occurs when the body produces insufficient lactase, the enzyme needed to digest lactose, the natural sugar in milk. Consuming ordinary milk may then cause bloating, cramps, gas, or diarrhoea in some people. Milk products should therefore be selected according to tolerance, using suitable alternatives or fermented products when appropriate and professionally advised.

Meal planning is more successful when it considers the family’s usual menu, meal timing, cultural preferences, cooking facilities, and shared eating practices. A plan that fits the household is more acceptable and easier to follow than one requiring completely unfamiliar foods. Therefore, when family meals and the home menu are central, family food habits can strongly influence planning and compliance.

A life-cycle approach recognises that nutrient needs, growth, disease risks and care practices change from infancy through childhood, adolescence, adulthood, pregnancy, lactation and old age. Supporting one stage can also influence the next, so nutrition programmes aim to protect health continuously rather than use one identical diet for everyone.

Producing breast milk requires energy and nutrients, while the mother also needs nourishment for recovery and daily activity. Severe restriction can worsen fatigue, reduce diet quality and, in some circumstances, affect milk production. Weight management after delivery should therefore be gradual, varied and guided by health needs rather than by crash dieting.

Vitamin C, or ascorbic acid, improves the absorption of non-haem iron, which is commonly found in plant foods such as pulses, beans, cereals, and leafy vegetables. It helps make iron more available for absorption in the digestive tract. Adding lemon, amla, guava, tomatoes, or another vitamin C source to an iron-containing meal can therefore be useful. This does not mean that vitamin C replaces iron; it supports its utilisation. Hence option B is correct.

Using varied plant-protein sources improves the overall quality and nutritional breadth of the diet. Pulses, gram, soy, nuts, seeds, and cereals supply protein along with different amounts of essential amino acids, fibre, minerals, and healthy fats. Combining complementary foods, such as cereals with pulses, can improve the amino-acid pattern of a meal. Variety also helps meet energy and micronutrient needs and makes a plant-based diet more acceptable. Therefore, option A is correct.

During sprouting, natural enzymes become active and the seed begins to grow. This process can partially break down some complex substances, improve digestibility and make certain nutrients more available. Sprouts may also provide useful vitamins and plant compounds. Proper hygiene is essential because moist sprouts can support microbial growth if they are handled or stored poorly.

Fortification means adding a vitamin or mineral to a commonly consumed food, such as adding iron to flour or iodine to salt. Supplementation means giving a concentrated nutrient separately as a tablet, capsule, syrup, or powder. The choice depends on the deficiency, dose, age, and clinical need.

Infant nutrition includes monitoring growth and giving age-appropriate feeding guidance. Breastfeeding support and timely, safe complementary feeding help meet changing nutrient needs. Advice must consider the infant's health, development, feeding ability, and medical recommendations rather than relying on unsafe claims.