Class 11 Nutrition and Dietetics — Exercise Solutions
Key Concepts Quick Recap
| Nutrient | Energy (kcal/g) | Key Function | Deficiency Disease |
|---|
| Carbohydrates | 4 | Primary energy; glucose for brain | Hypoglycaemia, lethargy |
| Protein | 4 | Growth, repair, enzymes | Kwashiorkor (protein), Marasmus (energy+protein) |
| Fat | 9 | Energy store, vitamins A,D,E,K | Essential fatty acid deficiency |
| Vitamin A | — | Vision, immunity, skin | Night blindness, xerophthalmia |
| Vitamin C | — | Collagen synthesis, antioxidant | Scurvy (bleeding gums) |
| Vitamin D | — | Calcium absorption, bones | Rickets (children), Osteomalacia (adults) |
| Iron | — | Haemoglobin, oxygen transport | Anaemia |
| Calcium | — | Bones, teeth, muscle contraction | Osteoporosis, tetany |
| Iodine | — | Thyroid hormone synthesis | Goitre, cretinism |
I. Choose the Best Answer (MCQs)
1. Protein-energy malnutrition in which a child has oedema (swelling), pot belly, and adequate calories but protein deficiency is called: (a) Marasmus (b) Kwashiorkor (c) Anaemia (d) Pellagra
Answer(b) Kwashiorkor Kwashiorkor: protein-deficient with relatively adequate energy intake. Signs: oedema (fluid retention), pot belly, hair discolouration, growth retardation, skin lesions. Name from Ghanaian language: "disease the older child gets when displaced by a new baby." Marasmus: severe energy + protein deficiency → wasting, very thin ("skin and bones"), no oedema.
2. The most calorie-dense macronutrient is: (a) Protein (b) Carbohydrate (c) Fibre (d) Fat
Answer(d) Fat Fat: 9 kcal/g — more than double the energy of carbohydrate or protein (both 4 kcal/g). Alcohol: 7 kcal/g. This is why fatty foods are more energy-dense. The body stores excess energy as adipose tissue (fat).
3. Deficiency of iron leads to: (a) Goitre (b) Night blindness (c) Anaemia (d) Scurvy
Answer(c) Anaemia Iron deficiency anaemia: most common nutritional deficiency worldwide. Iron → haemoglobin synthesis (Hb carries O₂ in red blood cells). Deficiency: low Hb → reduced O₂ delivery → fatigue, pallor, breathlessness, poor concentration. Risk groups: women (menstrual loss), pregnant women, growing children.
4. Which of the following is an example of a complete protein? (a) Rice (b) Wheat (c) Egg (d) Maize
Answer(c) Egg Complete proteins: contain all 9 essential amino acids in adequate amounts. Sources: eggs (best biological value ~100), meat, fish, poultry, dairy. Incomplete proteins (plant sources): lack or are low in one or more essential AAs. Exception: soy protein is a complete plant protein. Complementary proteins: combining two incomplete proteins (rice + lentils = complete AAs).
5. The Glycaemic Index (GI) measures: (a) The protein content of a food (b) How quickly a food raises blood glucose levels compared to pure glucose (c) The total calorie content (d) The fat content of a food
Answer(b) How quickly a food raises blood glucose levels compared to pure glucose GI scale: 0-100 (glucose = 100). Low GI (<55): slower blood glucose rise; sustained energy (oats, pulses, most vegetables). High GI (>70): rapid blood glucose spike (white bread, white rice, sugary drinks). Relevant for: diabetes management, weight control, sustained energy.
6. Which vitamin is synthesised by our skin in the presence of sunlight? (a) Vitamin A (b) Vitamin B12 (c) Vitamin C (d) Vitamin D
Answer(d) Vitamin D Vitamin D (cholecalciferol, D3): synthesised in skin from 7-dehydrocholesterol when exposed to UVB radiation. Activated in liver then kidney → calcitriol (active form). Functions: calcium and phosphorus absorption, bone mineralisation, immune function. Dietary sources: fatty fish, egg yolk, fortified milk, mushrooms.
7. Which of the following is a food preservation method that uses low temperature? (a) Canning (b) Pasteurisation (c) Refrigeration (d) Irradiation
Answer(c) Refrigeration Refrigeration (2-8°C): slows microbial growth and enzyme activity; preserves fresh food for days to weeks. Freezing (−18°C or below): stops microbial activity; preserves for months to years. Pasteurisation: heat treatment (kills pathogens). Canning: heat + vacuum sealing. Irradiation: gamma rays kill microbes (spices, dry foods).
II. Short Answer Questions
Q1. What are the dietary guidelines for a healthy Indian diet?
Answer
Based on ICMR (Indian Council of Medical Research) Dietary Guidelines:
1. Eat a variety of foods from all food groups — cereals, pulses, milk, fruits, vegetables, fats — to ensure all nutrient needs are met.
2. Balance energy intake with physical activity to maintain healthy body weight (BMI 18.5–24.9).
3. Increase intake of fruits and vegetables — at least 5 servings per day. Rich in vitamins, minerals, antioxidants, and fibre.
4. Choose whole grains over refined grains (whole wheat, brown rice, millets — high fibre, lower GI).
5. Include pulses and legumes at every meal — good plant protein, iron, and fibre source; cheap and accessible.
6. Limit sugar, salt, and refined fats — reduce risk of non-communicable diseases (diabetes, hypertension, cardiovascular disease). Salt <5g/day; added sugar <10% of total energy.
7. Stay hydrated — drink 8-10 glasses of water per day.
8. Avoid processed and junk foods — high in salt, sugar, trans fats, and low in nutrients.
9. Ensure safe food preparation — wash hands, proper cooking, safe storage.
Q2. What are the deficiency diseases caused by vitamins and minerals?
Answer
| Nutrient | Deficiency Disease | Signs/Symptoms |
|---|
| Vitamin A | Night blindness, xerophthalmia | Poor vision in dim light; dry cornea → blindness |
| Vitamin B1 (thiamine) | Beri-beri | Dry: nerve damage, weakness; Wet: heart failure, oedema |
| Vitamin B3 (niacin) | Pellagra | 3 Ds: Dermatitis, Diarrhoea, Dementia |
| Vitamin B9 (folate) | Neural tube defects (in foetus); megaloblastic anaemia | Spina bifida; large immature RBCs |
| Vitamin B12 | Pernicious anaemia, nerve damage | Megaloblastic anaemia; numbness |
| Vitamin C | Scurvy | Bleeding gums, poor wound healing, bruising |
| Vitamin D | Rickets (children), osteomalacia (adults) | Bent bones, bow legs, bone pain |
| Iron | Anaemia | Fatigue, pallor, breathlessness |
| Iodine | Goitre, cretinism | Thyroid enlargement; mental retardation in children |
| Calcium | Osteoporosis, tetany | Bone fragility; muscle cramps |
Exam Checklist
- Macronutrients: Carbs 4 kcal/g; Protein 4 kcal/g; Fat 9 kcal/g.
- Kwashiorkor: protein deficiency, oedema, pot belly.
- Marasmus: severe calorie + protein deficiency; wasting.
- Complete protein: eggs, meat, fish, soy (all essential AAs).
- GI: low (<55) = slow glucose release; high (>70) = rapid spike.
- Vitamin D: sunlight synthesis; deficiency → rickets.
- Iron deficiency → anaemia. Iodine → goitre. Vitamin A → night blindness.
- Refrigeration: 2-8°C (slows microbes). Freezing: −18°C (stops microbes).
