NCERT Class 10 Health and Physical Education Important Chapter 9 Dietary Considerations and Food Quality

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NCERT Class 10 Health and Physical Education Important Chapter 9 Dietary Considerations and Food Quality

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Dietary Considerations and Food Quality

Chapter: 9

IMPORTANT QUESTION ANSWER

Short Questions and Answers

1. What is dietary planning?

Ans: Dietary planning is the process of developing meal plans for adequate nutrition within the available resources.

2. Why do females generally require more iron in their diet than males?

Ans: Females need more iron to compensate for blood loss during menstruation, which puts them at a high risk of iron deficiency or anemia.

3. What are the four basic tastes perceived in the mouth?

Ans: The four basic tastes are sweet, salt, bitter, and sour.

4. What is meant by the satiety value of food?

Ans: Satiety value implies a sense of pleasure and satisfaction that a person gets from eating food, keeping them satisfied for a sufficient time without hunger pangs.

5. Which nutrient acts as the major source of energy for sportspersons?

Ans: Carbohydrates are the major source of energy for sportspersons, determining their stamina and performance.

6. What is the recommended daily protein requirement for a sportsperson?

Ans: Depending upon the intensity of the sport, the protein requirement ranges from 1.2 to 2.0 grams per kg of body weight per day.

7. Why is high intake of fat not recommended for sportspersons?

Ans: High intake of fat can eventually lead to overweight, obesity, and associated health problems, which hamper a sportsperson’s performance significantly.

8. What does FSSAI stand for?

Ans: FSSAI stands for Food Safety and Standards Authority of India.

9. What is the shelf life of semi-perishable foods?

Ans: Semi-perishable foods remain fresh and edible for about a week, usually 5 to 7 days.

10. Name two natural preservatives used to increase the shelf life of food.

Ans: Sugar (used in jams and jellies) and salt (used in pickles) are natural preservatives.

11. What is food adulteration?

Ans: Food adulteration is an unhealthy and illegal practice of intentionally adding low-grade ingredients to the original food or removing vital components from it.

12. How can you test milk for water adulteration?

Ans: Put a drop of milk on a polished vertical surface; pure milk stops or flows slowly leaving a white trail, while water-adulterated milk flows immediately without leaving a mark.

13. Which toxic chemical adulterant is commonly used to color arhar dal?

Ans: Metanil Yellow is a common adulterant used to color arhar dal and other pulses.

14. How can you detect the presence of Malachite Green adulteration in green vegetables like peas?

Ans: Rub the outer green surface of the vegetable with a cotton piece soaked in water or vegetable oil; if the cotton turns green, it indicates Malachite Green adulteration.

15. Mention one preventive measure to protect against the harmful effects of pesticides in food.

Ans: Washing fruits and vegetables thoroughly under clean running water before consuming them is a highly effective preventive measure.

Long Questions and Answers

1. Explain how physiological state and physical activity influence the dietary planning of a person.

Ans: A person’s physiological state and physical activity drastically alter their nutritional needs. Physiological conditions like infancy, adolescence, pregnancy, and lactation impose high demands for food and nutrients due to rapid rates of growth and development. For example, a healthy sedentary woman requires 1900 kcal/day, but the same woman will need 2200 kcal/day if pregnant. Similarly, energy and nutrient requirements vary with physical activity. Sitting jobs (like computer work) require less energy, whereas heavy-duty tasks (like sports or cycling) require more energy and specific nutrients like Vitamin B for energy utilization.

2. Why is adequate water and fluid intake crucial for sportspersons, and what are the consequences of dehydration?

Ans: Water and fluids are absolutely crucial in sports because they maintain the body’s hydration level and electrolyte balance. Cool water is easily absorbed and helps maintain the core body temperature during intense exercises. Dehydration in sportspersons can be serious and lead to heat exhaustion, profuse sweating, muscle cramps, vertigo (fainting), vomiting, excessive fatigue, and disturbances in vision and coordination. These issues drastically hamper performance and reduce endurance. Therefore, sportspersons may need to drink up to 5-6 liters of fluids daily during hot weather and intense training.

3. Describe the classification of food based on its shelf life, giving suitable examples for each category.

Ans: Shelf life is the duration of time during which a food item remains fit for consumption at room temperature.

Based on this, foods are classified into three major types:

(i) Perishable foods: These spoil very quickly and remain fresh and edible for only a few hours to 1-2 days. Examples include milk, meat, and green leafy vegetables.

(ii) Semi-perishable foods: These remain fresh and edible for a slightly longer duration, usually about a week (5-7 days). Examples include some vegetables and fruits.

(iii) Non-perishable foods: These do not spoil easily and remain fresh and edible for more than a month at room temperature. Examples include grains, sugar, oil, and pulses.

4. What is food preservation? Explain any three methods of preserving food.

Ans: Food preservation is the process of treating and handling food to stop or slow down spoilage and extend its shelf life. It works by reducing moisture content, preventing microbial growth, and controlling enzymatic activity.

Three important methods are:

(i) Heat treatment: Applying heat destroys harmful microorganisms present in the food. For example, pasteurization of milk or sterilization of bottles.

(ii) Drying or dehydration: This technique involves reducing or removing the moisture content from the food, as spoilage microbes cannot survive or grow without water.

(iii) Addition of preservatives: Using natural ingredients (like sugar, salt, and oil) or chemical ingredients (like sodium benzoate) selectively controls microbial and enzymatic growth to restrict spoilage.

5. Discuss the adverse effects of food adulteration and pesticide residues on human health.

Ans: Both food adulteration and excessive pesticide residues are highly detrimental to human health. Consuming adulterated food can cause immediate symptoms like diarrhea, vomiting, headache, abdominal cramps, and fatigue. Over time, it can disrupt the immune, digestive, and nervous systems, leading to severe issues like liver disorders, heart diseases, brain damage, and cancer. For pregnant women, it may even lead to abortion or brain damage in the baby. Similarly, toxic pesticide residues ingested through food can cause acute poisoning (vomiting, dizziness, blurred vision) and severe long-term damage to the brain, nervous system, liver, and kidneys, proving especially harmful to fetuses and young children.