Nutrition

Body weight reflects, among other factors, the relationship between intake, expenditure, fluid balance, and illness. An unintentional or rapid change may signal inadequate food intake, malabsorption, dehydration, fluid retention, or increased nutritional needs. Weight should be interpreted with history, physical findings, and other measurements rather than used alone, but it remains a useful warning sign in nutritional assessment. Thus, option C is correct.

Body mass index, or BMI, is calculated from weight in relation to height and is commonly used as a broad screening indicator for underweight, healthy-weight ranges, overweight, or obesity in appropriate age groups. It does not directly measure body fat, muscle mass, diet quality, or complete health. Age, sex, growth stage, and clinical context must be considered, especially in children and adolescents. Therefore, option D is correct.

Undernutrition may occur when energy or nutrient intake is insufficient, or when the body cannot properly absorb or use nutrients. Important warning signs can include unintentional weight loss, weakness, fatigue, reduced muscle mass, poor appetite, delayed wound healing, and repeated illness. These signs require proper assessment rather than self-diagnosis, but weight loss with weakness is a relevant clinical clue. Hence, option A is correct.

Water-soluble vitamins, especially the B-group vitamins and vitamin C, are not usually stored in large amounts in the body. Excess amounts are commonly excreted in urine, so regular dietary intake can help maintain adequate body supplies. They do not contaminate food and are not the body's main source of energy; carbohydrates and fats mainly provide energy.

Avoiding milk does not remove the body's need for calcium. The diet planner should identify suitable alternatives according to the patient's age, health condition, allergies, culture, and overall diet. These may include curd or fortified products when tolerated, calcium-set tofu, ragi, sesame, certain leafy vegetables, or other medically appropriate foods. The exact choice should consider calcium availability and the patient's clinical needs.

Portion control means eating a measured and appropriate quantity of food rather than taking unrestricted servings. It helps regulate energy intake for weight management and can make carbohydrate intake more predictable for people with diabetes. It should be planned according to individual needs and professional advice.

Regular meal timing helps distribute food and carbohydrate intake more evenly through the day. This can reduce long gaps or unexpectedly large meals and supports more predictable blood-glucose patterns. It does not replace prescribed medicines, glucose monitoring, or individualized advice from a health professional.

Fatigue can reduce a patient’s ability or willingness to prepare, chew, or finish a large meal. Easy-to-eat foods served in small portions can reduce effort and tiredness, while several meals or snacks across the day can improve total energy and nutrient intake. The foods should still be balanced and selected according to the patient’s medical condition; skipping meals or taking only sweets is not appropriate.

Reassessment is a systematic review of the patient’s response after a nutrition intervention. The dietitian or health professional may examine food intake, weight, symptoms, laboratory findings, functional status, and adherence. This information shows whether the nutrition goals are being achieved and whether the plan should be continued, strengthened, simplified, or modified. Thus, reassessment supports monitoring and evidence-based adjustment.

Nutrient value and food safety are separate but essential qualities. Nutritious food supplies energy, protein, vitamins, minerals, and other substances needed by the body, whereas hygiene helps prevent contamination by pathogens, toxins, chemicals, or foreign matter. A contaminated food may retain its nutrients but still cause infection or poisoning. Therefore, good nutrition requires both adequate nutrients and safe handling, preparation, storage, and serving.

Taking vitamin C with iron-rich plant foods can improve the absorption of non-haem iron in the digestive tract. Useful combinations include lentils, beans, or leafy vegetables with lemon, amla, guava, or another vitamin-C-rich food. Vitamin C does not replace iron, but it helps the body use plant-source iron more effectively. Therefore, option A is correct; the other options are unrelated to iron absorption.

Calcium is a major mineral in bones and teeth, while vitamin D helps the intestine absorb calcium and supports normal bone mineralisation. If both nutrients are deficient, bones may become weak, soft, or more easily fractured, and the long-term risk of disorders such as rickets or osteoporosis may rise. Haemoglobin is primarily associated with iron, not calcium or vitamin D. Therefore, option A is correct.

Local and seasonal foods are often fresher, more available, and less expensive because they require less storage and transport. They can also suit familiar cooking practices and local preferences, making a prescribed diet easier to follow. However, the exact choice must still consider the patient’s disease, allergies, tolerance, and food safety. The general reason stated in option A is correct.

Household measures such as a cup, bowl, tablespoon, teaspoon, or glass translate technical serving sizes into tools that people use every day. This helps patients estimate portions consistently when a weighing scale is unavailable and improves understanding during counselling. Clear portion guidance can support dietary adherence and prevent accidental excess or inadequate intake. Therefore, option A is correct.

Water is essential for maintaining blood volume, cellular function, temperature regulation, digestion, and waste removal. When a patient drinks too little, the body may lose more fluid than it receives, causing dehydration. Possible signs include thirst, dry mouth, weakness, dizziness, dark urine, and reduced urine output. Therefore, dehydration is the correct risk associated with inadequate water intake. The patient’s medical condition should also be considered when planning fluid intake.

Protein is needed for growth, maintenance, tissue repair, enzymes, hormones, immune functions, and many body processes. If a diet lacks protein sources, suitable foods such as pulses, beans, soy, milk, curd, eggs, fish, or meat can be added according to the patient’s preferences, health condition, and dietary pattern. Rice and chapati mainly provide carbohydrates, while oil and ghee mainly provide fat. Fruits and vegetables are valuable foods but do not alone correct an inadequate protein intake. Therefore, option A is correct.

Calories describe energy intake, but they do not guarantee adequate protein. Protein supplies amino acids needed for muscle maintenance, tissue repair, enzymes and immune functions. A patient may consume enough energy from carbohydrates or fats while still having inadequate protein, leading to weakness or poor recovery. Protein intake, clinical signs and other medical causes should therefore be assessed first; option A is correct.

Hidden hunger is a form of malnutrition in which a person may consume enough calories, feel full or even have a normal body weight, yet lack essential vitamins and minerals such as iron, iodine, vitamin A or zinc. It can impair growth, immunity, learning and work capacity without obvious signs of starvation. Thus, option B gives the correct meaning.

An energy-dense diet provides many calories in a relatively small amount of food, often because it contains substantial fat or refined carbohydrate. If it supplies little fibre, vitamins and minerals, it is nutrient-poor despite its high energy value. Such a pattern can contribute to constipation, micronutrient deficiencies and unhealthy weight gain. Therefore, option C is correct.

Most water-soluble vitamins, including the B-group vitamins and vitamin C, are not stored in large amounts in the body. Excess quantities are generally excreted in urine, although exceptions and special storage patterns exist. Regular intake through a varied diet helps maintain adequate availability for metabolism, blood formation, nervous-system function and tissue maintenance. They are not energy-yielding nutrients themselves.