Prevention of chronic diseases

Healthy eating habits provide the body with suitable amounts of energy, protein, vitamins, minerals, fibre, and other essential nutrients. Over time, a balanced pattern of eating supports normal growth, immunity, and healthy body function, while reducing the risk of several nutrition-related and chronic diseases. Thus, option A is correct.

Raw meat, eggs, poultry, fish and some other foods may carry harmful microorganisms. If they touch cooked or ready-to-eat food, or if the same unwashed knife, board or hands are used, microorganisms can be transferred. This is called cross-contamination. Cooking may destroy many organisms, but cooked food can be contaminated again afterward. Separating raw and cooked foods, using clean equipment and washing hands therefore helps prevent foodborne illness, making option C correct.

Reducing saturated fat is commonly advised as part of a heart-healthy dietary pattern because high intake can raise LDL cholesterol in many people. Foods high in saturated fat may be replaced with unsaturated fats, fibre-rich plant foods and appropriately portioned meals. Individual advice depends on the patient's condition.

In diabetes, controlling the amount and type of carbohydrate and limiting added sugars can help manage blood glucose along with prescribed treatment. A low-sugar diet does not mean eliminating all carbohydrates; meals should be balanced, portion-controlled and individualized according to medical advice and glucose monitoring.

A full liquid diet includes liquids and foods that become liquid at room temperature or can be strained smoothly. Milk is a nourishing full-liquid item and supplies protein, energy, and several micronutrients. Hard chapati, raw nuts, and papad require chewing and are not suitable. Therefore, option C is correct.

Dietary fibre is not fully digested, but it adds bulk to intestinal contents and can help retain water in the stool. This supports normal bowel movement and may reduce constipation. Fibre-rich foods can also improve satiety and support healthy blood glucose and cholesterol patterns. Therefore, option C is correct.

Healthy food habits include regular meals, dietary variety, suitable portions, safe food handling and moderation of excess salt, sugar and saturated fat. Together these practices help meet nutrient needs, maintain healthy body weight and lower the risk of several nutrition-related diseases. Therefore A is correct.

A balanced diet supplies appropriate amounts of energy, protein, healthy fats, vitamins, minerals, fibre, and water. Such a pattern supports normal body functions and helps control body weight, blood pressure, blood glucose, and blood lipid levels. Choosing varied foods and limiting excess salt, sugar, and unhealthy fat can lower the risk of diabetes, hypertension, heart disease, and other chronic conditions. Therefore, option A is correct.

Highly fried and fatty foods may provide excessive calories and large amounts of saturated fat or trans fat. Regularly eating them can promote weight gain and raise harmful LDL cholesterol, increasing cardiovascular risk. Fruits, green vegetables, and whole grains generally provide fibre and protective nutrients and can form part of a heart-healthy pattern. Thus, option B is the food group that should be limited for prevention.

A balanced diet combined with regular physical activity supports healthy body weight and improves insulin sensitivity. Replacing sugary drinks with water, choosing fibre-rich foods, controlling portions, and being active can reduce the risk of type 2 diabetes. Skipping all meals or eating only fried food is neither safe nor balanced, while frequent sugary drinks increase excess energy and sugar intake. Therefore, option B is correct.

Whole grains retain the bran, germ, and endosperm, so they usually provide more dietary fibre, vitamins, minerals, and beneficial plant compounds than refined grains. Fibre supports fullness, bowel health, and steadier blood glucose responses. As part of a balanced diet, whole grains may help manage weight and reduce risks associated with diabetes and cardiovascular disease. Hence, option A is correct.

Fruits and vegetables supply vitamins, minerals, dietary fibre, water, and many protective plant compounds. Fibre supports digestion and fullness, while micronutrients and antioxidants contribute to normal body functions. Replacing highly salty, sugary, or fatty foods with a variety of fruits and vegetables can support healthy weight and lower chronic disease risk. Therefore, option A gives the correct nutritional reason.

Tobacco smoke contains nicotine and many toxic chemicals that damage blood vessels and lung tissue. Smoking substantially increases the risk of lung cancer, chronic respiratory disease, heart disease, and stroke. Avoiding smoking and second-hand smoke is therefore a major chronic disease prevention measure. The other options are unrelated to the established health effects of tobacco. Consequently, option A is correct.

Sugar-sweetened drinks can provide substantial added sugar and energy without creating the same feeling of fullness as solid, fibre-rich foods. Frequent intake may contribute to excess calorie consumption, weight gain, insulin resistance, and a higher risk of type 2 diabetes. Choosing water or unsweetened beverages is generally a healthier alternative. Therefore, reducing sugary drinks can help lower the risks named in option A.

Regular physical activity strengthens the heart and muscles, improves circulation, supports insulin sensitivity, and helps the body use energy effectively. It can assist with weight control and lower the risk of cardiovascular disease, type 2 diabetes, and some other chronic conditions. Activity does not eliminate the need for food or sleep; instead, it works with a balanced diet and adequate rest. Therefore, option A is correct.

Excess saturated fat can raise LDL cholesterol in many people, especially when it replaces healthier unsaturated fats. Persistently high LDL contributes to plaque formation in arteries and can increase the risk of coronary heart disease. Limiting foods such as heavily fatty meats, repeated fried foods, and excessive ghee while choosing healthier fats supports cardiovascular prevention. Hence, option A is correct.

Maintaining a healthy weight can improve insulin sensitivity, blood pressure, blood lipid levels, and overall cardiovascular function. These benefits may lower the risk of type 2 diabetes, coronary heart disease, stroke, and other obesity-related conditions. Healthy weight is best supported by balanced eating, regular activity, adequate sleep, and sustainable habits rather than extreme dieting. Thus, option A is the only medically relevant answer.

Regular health checkups can identify risk factors or early disease before obvious symptoms appear. Measurements such as blood pressure, blood glucose, blood lipids, body weight, and waist circumference may reveal problems that can be addressed through lifestyle changes, counselling, or timely treatment. Early detection does not guarantee prevention, but it improves the chance of controlling disease and avoiding complications. Therefore, option A is correct.

Fruit and sprouts can provide dietary fibre, vitamins, minerals, water, and other protective nutrients. They are generally lower in added salt, added sugar, and unhealthy fat than fried chips, very sweet desserts, or salty snacks. Fibre can improve fullness and digestive health, supporting weight and metabolic control. Portion size and preparation still matter, but among these choices, fruit or sprouts is the healthier snack. Option A is correct.

Excessive alcohol intake can damage the liver, raise blood pressure, contribute to certain cancers, disturb sleep and nutrition, and increase the risk of accidents and dependence. Avoiding alcohol or following medically appropriate limits can reduce some of these risks, although no amount is completely risk-free for every person. Alcohol is not a source of fibre and cannot replace water or nutritious food. Therefore, option A is correct.

Pulses and legumes provide plant protein, dietary fibre, complex carbohydrates, and several vitamins and minerals. Fibre supports fullness, bowel function, and healthier blood glucose responses, while protein helps maintain tissues and contributes to a balanced diet. Most pulses are naturally low in saturated fat, so they can replace some fatty animal foods. Consequently, option A correctly describes their major nutritional benefit.

Steaming generally requires little or no added oil, so it can keep the energy and fat content of a meal lower while preserving many nutrients. In contrast, deep frying and adding excess ghee increase fat and calorie intake, and repeatedly heating oil can produce undesirable degradation products. Steaming should still be combined with a varied, balanced diet and safe food handling. Thus, option A is the best answer.

Many highly processed foods contain substantial added salt, sugar, saturated fat, or energy, while providing relatively little fibre. Frequent intake may contribute to weight gain, high blood pressure, unhealthy blood glucose, and cardiovascular risk. Reading labels and choosing minimally processed foods such as fresh produce, pulses, and whole grains can improve diet quality. Processing is not always harmful, but option A correctly identifies why highly processed foods may need to be limited.

Adequate, regular sleep supports tissue repair, hormonal regulation, immune function, mood, metabolism, and blood glucose control. Poor or insufficient sleep is associated with increased appetite, impaired insulin sensitivity, weight gain, and higher risks of diabetes and cardiovascular disease. Sleep is an important part of prevention, but it cannot replace nutritious food, physical activity, or medical care. Therefore, option A is correct.

Stress control is useful because prolonged stress may disturb sleep, increase emotional eating, reduce physical activity, and contribute to unhealthy lifestyle patterns. Relaxation, exercise, regular sleep, and social support can help protect mental well-being and support heart health. Therefore, option A is correct.