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Ans 2 a): Health is the level of functional and metabolic efficiency of a living organism. In
humans it is the ability of individuals or communities to adapt and self-manage when facing
physical, mental, psychological and social changes with environment. The World Health
Organization (WHO) defined health in its broader sense in its 1948 constitution as "a state of
complete physical, mental, and social well-being and not merely the absence of disease or
infirmity." This definition has been subject to controversy, in particular as lacking operational
value, the ambiguity in developing cohesive health strategies, and because of the problem
created by use of the word "complete". Other definitions have been proposed, among which a
recent definition that correlates health and personal satisfaction.

Physical health

Physical health is defined by what has, can and will affect your physical body such as genetics,
diet, exercise, illness, disability, environment (including housing, work/school conditions and
pollution), economic status, physical accessibility to resources and medical supplies and any
other factors that can damage or improve your physical body.

SOCIAL HEALTH

Social health includes all forms of social interactions with two or more individuals including
family, friends, colleagues, team/class mates, strangers, media including social media, internet,
television and movies. Social health includes the potential of being influenced by other
individuals or groups, either directly or indirectly such as media.

Cognitive health

Cognitive health includes multiple factors which when combined, create an individuals
intelligence. These factors are necessary to develop and/or maintain independence. Important
factors include the ability to learn, memory, intuition, judgement, language, reason,
concentration, planning and organisation.

Ans 2 b): DIGESTION ABSORPTION AND UTILIZATION

Digestion

In the mouth: Fat digestion starts in the mouth with hard fats beginning to melt when they reach
body temperature. The salivary glands at the base of the tongue release a lipase enzyme which
digest fat to a less extent in adults.

In the stomach: In the stomach fat floats as a layer above the others components of swallowed
food. As a result little fat digestion takes place.

In the small Intestine: When fat enters the small intestine, the hormone cholescystokinin signals
the gall bladder to release bile. Bile emulsifies fat and also provides an alkaline medium for the

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action of pancreatic lipase and intestinal lipase. The triglycerides are acted upon by these lipases
and hydrolyzed to monolycerides and fatty acids.

The cholesterol esters are hydrolyzed to give cholesterol and fatty acids.

Triglycerides -> Monoglyceride + fatty acids

Cholesterol esters -> Cholesterol + fatty acids

Absorption and Utilisation

Small molecules of digested triglycerides (glycerol, short & medium chain fatty acids) can
diffuse into intestinal cells and are absorbed directly into the blood stream.

Larger molecules(Monoglycerides, long chain fatty acids) merge into spherical complexes
known as miscelles. The lipid contents of the miscelles diffuse into the intestinal cells. Once
inside the monoglycerides and long chain fatty acids are reassembled to new triglycerides.

Within the intestinal cells the new triglycerides and larger lipids like cholesterol and
phospholipids are placed into transport vehicle called chylomicrons.

The intestinal cells then release chylomicrons into the lymphatic system. The lymph circulation
empties into the thoracic duct which inturn enter the subclavian vein and subsequently into the
blood stream.

The blood transport lipids to the rest of the body and cells absorb them and utilize for energy.
This breakdown of fat to yield energy is called lipolysis.

Ans 2 c): Eat more fiber. You've probably heard it before. But do you know why fiber is so good
for your health?

Dietary fiber found mainly in fruits, vegetables, whole grains and legumes is probably best
known for its ability to prevent or relieve constipation. But foods containing fiber can provide
other health benefits as well, such as helping to maintain a healthy weight and lowering your risk
of diabetes and heart disease.

Selecting tasty foods that provide fiber isn't difficult. Find out how much dietary fiber you need,
the foods that contain it, and how to add them to meals and snacks.

What is dietary fiber?

Dietary fiber, also known as roughage or bulk, includes the parts of plant foods your body can't
digest or absorb. Unlike other food components, such as fats, proteins or carbohydrates which
your body breaks down and absorbs fiber isn't digested by your body. Instead, it passes
relatively intact through your stomach, small intestine and colon and out of your body.

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Fiber is commonly classified as soluble, which dissolves in water, or insoluble, which doesn't
dissolve.

Soluble fiber. This type of fiber dissolves in water to form a gel-like material. It can help
lower blood cholesterol and glucose levels. Soluble fiber is found in oats, peas, beans,
apples, citrus fruits, carrots, barley and psyllium.
Insoluble fiber. This type of fiber promotes the movement of material through your
digestive system and increases stool bulk, so it can be of benefit to those who struggle
with constipation or irregular stools. Whole-wheat flour, wheat bran, nuts, beans and
vegetables, such as cauliflower, green beans and potatoes, are good sources of insoluble
fiber.

Ans 3 a): Many variables can affect the desire and ability of older adults to eat healthfully every
day. Living on a limited income, decreased appetite and changing digestive patterns may alter
meal planning. Planning nutritional meals can be challenging for the elderly or their caregivers,
but it is not impossible. Consult a doctor when planning meals for the elderly for specific
recommendations.

Background

Good nutrition is no less important as you age. That a healthy diet "in your later years reduces
your risk of osteoporosis, high blood pressure, heart disease and certain cancers."

Older adults with chronic conditions should plan meals with those guidelines in mind,
particularly if they need to follow certain dietary restrictions.

Factors

Factors that influence the appetite and eating habits of the elderly include the difficulty of
cooking for one person; undesirability of eating alone; chewing difficulties; changes in ability to
taste food; financial considerations; mobility issues; loss of interest or depression; decreased
physical activity; and limited availability of transportation for shopping.

Do not overlook the importance of one or more of these factors when creating meal plans for an
older adult. It does little good, for example, to plan meals that require cooking at the stove when
the older adult has difficulty standing up for more than a few minutes at a time.

Recommendations

The National Institute on Aging recommends the following caloric intake for adults over age 50:
Women who are physically inactive need 1,600 calories per day; men who are physically
inactive require 2,000 calories. Women who are moderately physically active need 1,800
calories; men who are moderately physically active require 2,200 to 2,400 calories. Women with
an active lifestyle need 2,000 to 2,200 calories per day; men with an active lifestyle require 2,400
to 2,800.

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Ans 3 b):

Physically, a child's body is different from that of an adult, and it can be hard to understand that a
child is not a miniature adult. Because children are growing and developing, they have particular
nutritional requirements. Even teens are still growing, often in ways we cannot see. Giving
children nutritionally dense food options is important for proper overall growth and
development.

Nutritional Demands

A childs body needs nutrition, not just food. According to kidshealth.org, one out of three
children in America is overweight or obese. Allowing children to eat processed and fast foods
instead of fruits, vegetables and other whole foods is pushing them toward having lifelong
weight issues. Healthy eating is vital. If nutritional needs are been unmet because too many
sugary and high-fat foods are replacing nutritious food, children may be unable to perform at
age-appropriate levels. Children have a higher metabolic rate, requiring more caloric intake than
adults, but it's vital that the calories they consume be nutritious.

Foods to Avoid

Children's immune systems are underdeveloped, which makes them prone to infection. When
considering a child's diet, it's important to know what to include and what not to include in order
to avoid illness. Most processed foods contain white sugars, white flours, artificial sweeteners or
food colorings that can leave the body weak those foods provide little nutritional value. Thus,
eliminating junk foods will leave room in the diet for fruits, vegetables and whole grains, all of
which boost the immune system.

General Guidelines

Because childrens bodies are growing and because they have high metabolic rates and
underdeveloped immune systems, eating healthy is important. Calorie recommendations and
average energy needs vary with age. Newborns to one-year-olds need up to 850 calories each
day. One- to six-year-olds need between 1,300 to 1,800 calories daily, while children aged seven
and up may up to 2,000 calories per day. Note that these are only average amounts. Children
performing in sports often have higher energy requirements and need more calories. The number
of calories that allows your child to grow normally is what is right for him. All calories should
come from nutritious sources.

Mothers should take care of the following: -

Healthy Eating

Defining healthy eating may vary from person to person. However, most experts agree that a
healthy diet is more than what to eat or what not to eat. It includes plenty of water and enough

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protein for growth and cellular repair. Children need adequate carbohydrates for their high
energy levels and just enough fat to provide essential fatty acids for cell growth. Finally,
children's diets require enough iron, calcium and vitamin D to strengthen blood and bones as
well as zinc and magnesium to support the immune system. All of these nutritional requirements
can be met through a diet high in fruits, vegetables, grains and meats.

Variety

Variety is not how much or how often a child eats certain foods, rather it refers to the range of
food choices that are eaten. Encouraging children to eat a variety of whole foods will ensure a
balance of nutritional intake. In America, after infants begin eating rice cereal, fruits and
vegetables are usually introduced. This is good policy to continue throughout your childs life.
Making fruits and vegetables the main course for each meal will make certain that a variety of
vitamins, minerals and fiber are consumed, which facilitates healthy growth.

Ans 5 a)

i) Fermented foods are commonly used around the world in varying amounts. Different areas of
the world have developed fermented foods that improve their diets, especially during times of
hardship. Consuming these foods can provide nutritional benefits beyond those of unfermented
foods, which is particularly important in areas of the world where malnutrition is prevalent.

Types of Fermented Foods

A variety of foods can be fermented. This includes beverages, fruits, vegetables, grains and even
things that are normally considered waste products, such as bones. Once fermented, these foods
can be used as condiments, sauces, seasonings, side dishes or ingredients in main dishes.
Beverages can be alcoholic or not, depending on the preparation. Some of the better-known
fermented products include yogurt, kimchi, buttermilk, soy sauce, miso, cassava, pickles and
sauerkraut.

Traditional Uses

Fermenting foods can preserve them so they last longer, make them easier to digest, make unsafe
foods or inedible things edible and make foods more nutritious. During time of food shortage,
things that are not normally eaten can be fermented to make them more palatable. Probiotics are
also found in many fermented foods, so these foods can lower the risk for diarrhea. The strong
taste of fermented foods is useful in adding flavor to diets that might otherwise be bland.

Ans 5 a)

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ii) New research shows that some food combinations are more nutritious when eaten
together.

The flavors of some foods just go togetherbut new research shows that some foods that taste
great together are also more nutritious when eaten in combination. Here are four powerful pairs
that are better together:

Broccoli & Mustard

Raw broccoli is a good source of the powerful cancer-fighting compound sulforaphane. But
cooking destroys the enzyme (myrosinase) in broccoli that makes sulforaphane available to your
body. The fix? Combine broccoli with mustard (yes, the condiment) or another raw cruciferous
veggie, such as wasabi or arugulathe extra dose of myrosinase will help you absorb more
sulforaphane, reveals a 2011 study published in the British Journal of Nutrition.

Turmeric & Fish

Curcumin (a component of turmeric) and DHA (an omega-3 fat in oily fish) protect against
certain cancers by keeping cancer cells from multiplying. Combining the two may slow tumor
growth and the spread of a type of breast cancer cells more so than when the compounds interact
with the cancer cells separately, says a 2011 study in BMC Cancer. Researchers think DHA
helps cells to utilize curcumin. Rub salmon or trout with turmeric or curry (a spice blend
containing turmeric).

Ans 5 b): Bacteria exist everywhere in nature. They are in the soil, air, water and the foods we
eat. When bacteria have nutrients (food), moisture, time and favorable temperatures, they grow
rapidly, increasing in numbers to the point where some can cause illness. Understanding the
important role temperature plays in keeping food safe is critical. If we know the temperature at
which food has been handled, we can then answer the question, "Is it safe?"

The "Danger Zone" (40 F-140 F)

Bacteria grow most rapidly in the range of temperatures between 40 and 140 F, doubling in
number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone."
That's why the Meat and Poultry Hotline advises consumers to never leave food out of
refrigeration over 2 hours. If the temperature is above 90 F, food should not be left out more
than 1 hour.

Safe food-handling practices are a good defense against foodborne illness. Because we know
how different temperatures affect the growth of bacteria in our food, we can protect ourselves
and our families from foodborne illnesses by properly handling, cooking and storing foods at
safe temperatures.

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Air and Oxygen

One important cause of food spoilage and spoilage is air and oxygen. Because air is colorless,
odorless, and tasteless, it is often taken for granted and sometimes forgotten as a means to cause
food to spoil.

Air consists of 78% nitrogen, 21% oxygen, and a 1% mixture of other gases. While oxygen is
essential for life, it can have deteriorative effects on fats, food colors, vitamins, flavors, and other
food constituents. Basically, oxygen can cause food spoilage in several ways. It can provide
conditions that will enhance the growth of microorganisms; it can cause damage to foods with
the help of enzymes; and it can cause oxidation.

Ans 5 c): Here are my top ways to minimize food waste.

1. Portion control. Controlling the amount on your plate controls the amount in the garbage. Start
with a small serving and get seconds if you want them.

2. Leftover luck. Give yesterdays dinner a new life in a new recipe. Transform grilled chicken,
steak or veggies into sandwiches or pasta salad. Get creative; last night I turned leftover chili con
carne into enchiladas with delicious results!

3. Cut your costs in half. Buy just what you need. If you need only half a melon, fish fillet, piece of
cheese or loaf of fresh bread, our stores are happy to provide just the half you need. All you
have to do is ask.

4. Make a plan. Before we shop, my husband and I make a meal plan based on whats already in
the fridge and pantry. This helps us save time and money. Plus, it prevents us from buying food
we dont need.
5. First in, first out. Rotate items in your fridge and pantry so the oldest items are at the front.
6. Counter, pantry or fridge? Storing produce properly keeps it lasting longer.

7. Belly up to the bulk bins. Spices, nuts and grains, oh my! Choosing only the amount we need
makes more sense than storing half-filled boxes or throwing out what we didnt use months
later.
8. Preserve the bounty. Dont let those juicy peak season crops go to waste! If you cant finish
them, freeze or can them and use in soups, sauces, smoothies and baked goods later.
9. Smooth solution. A smoothie is a great vehicle for those leafy greens, a handful of berries or
that last splash of juice or milk.

10. Stock up. From carrot tops to celery stubs to chicken bones, scraps can be saved for soup stock
pot and more.
11. Use it up. When you buy a special ingredient for a recipe, dont waste whats left.

Ans 6 a): Vitamin A deficiency (VAD) affects ocular tissue in two ways: by slowing the regeneration of
the visual pigments following exposure to bright light and by disrupting epithelial integrity. The inability
to see well in dim illumination (night blindness) is a symptom recorded in ancient Egyptian, Greek, and

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Assyrian medical literature and, more recently, in the writings of European physicians. Epithelial defects
in ocular tissue leading to blindness were described in dogs by Magendie and in humans by Budd in the
early 1800s. They observed progressive deterioration from conjunctival xerosis to corneal xerosis,
ulceration, and liquefaction (keratomalacia) as a consequence of restricted diets, devoid of what we
now recognize as sources of vitamin A.

The link in humans between clinically evident symptoms and signs and a faulty diet was suggested in
about 1860 and subsequently confirmed in many societies. Cure was associated with certain foodsin
early times with topical application or ingestion of animal and fish liver, and in later years with ingestion
of plant foods containing green and yellow pigments. McCollum and Davies followed shortly thereafter
by Osborne and Mendel described the keratomalacia-preventing, growth-limiting, fat-soluble
substances isolated from efficacious foods. These substances were later designated vitamin A and
carotenoids.

Ans 6 b): The symptoms of kwashiorkor include:

change in skin and hair color (to a rust color) and texture
fatigue
diarrhea
loss of muscle mass
failure to grow or gain weight
edema (swelling) of ankles, feet, and belly
damaged immune system, which can lead to more frequent and severe infections
irritability
flaky rash
shock

Symptoms of marasmus

The main symptom of marasmus is being underweight. Children with this condition have lost a
lot of muscle mass and subcutaneous fat. Subcutaneous fat is the layer of fat just under the skin.
Dry skin and brittle hair are also symptoms of marasmus.

In children with marasmus, the following can also occur:

chronic diarrhea
respiratory infections
intellectual disability
stunted growth

Seriously malnourished children may look older and have little to no energy or enthusiasm for
anything. Marasmus can also make children short-tempered and irritable, but this is usually a
more common symptom of kwashiorkor.

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Ans 6 c): Skeletal fluorosis is a bone disease caused by excessive accumulation of fluoride in the bones.
In advanced cases, skeletal fluorosis causes pain and damage to bones and joints.

Common causes of fluorosis include inhalation of fluoride dusts/fumes by workers in industry,

use of coal as an indoor fuel source (a common practice in China), consumption of fluoride from
drinking water (levels of fluoride in excess of levels that are considered safe, and consumption of
fluoride from drinking tea, particularly brick tea. Skeletal fluorosis can be caused by cryolite
(Na3AlF6, sodium hexafluoroaluminate), and the disease was first recognized among workers
processing cryolite.

In India, the most common cause of fluorosis is fluoride-laden drinking water which is sourced
as groundwater from deep-bore wells. Over half of groundwater sources in India have fluoride
above recommended levels.

Fluorosis can also occur as a result of volcanic activity. The 1783 eruption of the Laki volcano in
Iceland is estimated to have killed about 22% of the Icelandic population, and 60% of livestock,
as a result of fluorosis and sulfur dioxide gases. The 1693 eruption of Hekla also led to fatalities
of livestock under similar conditions.

Dental fluorosis (also termed mottled enamel) is an extremely common disorder,

characterized by hypomineralization of tooth enamel caused by ingestion of excessive fluoride
during enamel formation.

It appears as a range of visual changes in enamel causing degrees of intrinsic tooth discoloration,
and, in some cases, physical damage to the teeth. The severity of the condition is dependent on
the dose, duration, and age of the individual during the exposure. The "very mild" (and most
common) form of fluorosis, is characterized by small, opaque, "paper" white areas scattered
irregularly over the tooth, covering less than 25% of the tooth surface. In the "mild" form of the
disease, these mottled patches can involve up to half of the surface area of the teeth. When
fluorosis is moderate, all of the surfaces of the teeth are mottled and teeth may be ground down
and brown stains frequently "disfigure" the teeth. Severe fluorosis is characterized by brown
discoloration and discrete or confluent pitting; brown stains are widespread and teeth often
present a corroded-looking appearance.

People with fluorosis are relatively resistant to dental caries (tooth decay caused by bacteria),
although they may be of cosmetic concern. In moderate to severe fluorosis, teeth are physically
damaged.

Ans 1 a):

i): Cretinism is a condition of severely stunted physical and mental growth owing to untreated
congenital deficiency of thyroid hormone (congenital hypothyroidism) usually owing to maternal
hypothyroidism.

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Around the world, the most common cause of congenital hypothyroidism is iodine deficiency.
Cretinism is therefore most probably due to a diet deficient in iodine. It has affected many people
worldwide and continues to be a major public health problem in many countries. Iodine is an
essential trace element, necessary primarily for the synthesis of thyroid hormones. Iodine
deficiency is the most common preventable cause of brain damage worldwide. Although iodine
is found in many foods, it is not universally present in all soils in adequate amounts.

ii): A balanced diet is one that gives your body the nutrients it needs to function correctly. In
order to get the proper nutrition from your diet, you should obtain the majority of your daily
calories from:

fresh fruits
fresh vegetables
whole grains
legumes
nuts
lean proteins

iii): Cycle Menu Management is an easy and economical tool to help control food and labor
costs, get nutrition analysis, standardize quality and streamline production in your foodservice
operation. Designed specifically to help those using cycle menus and standardized recipes, this
tool is your key to increase foodservice satisfaction and improve cost control.

Cycle Menu Management will provide you with real-time pricing, nutrition information and
healthcare menu templates to get you started. There are several different options within Cycle
Menu Management from basic Menu Planning to more robust Resident Management Solutions.

iv): Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is
scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced
water or placed under cold running water to halt the cooking process.

The meaning of blanch is "to whiten", but this is not always the purpose of blanching in cooking.
Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste.

When almonds or pistachios are blanched, the skin of the nut softens and can be easily removed
later.

v): Amino acids

Amino acids are organic compounds that combine to form proteins. Amino acids and proteins
are the building blocks of life.

When proteins are digested or broken down, amino acids are left. The human body uses amino
acids to make proteins to help the body:

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Break down food
Grow
Repair body tissue
Perform many other body functions

Amino acids can also be used as a source of energy by the body.

Amino acids are classified into three groups:

Essential amino acids

Nonessential amino acids
Conditional amino acids

Ans 1 b):

i) Lysine
ii) Mouth
iii) Tryptophan
iv) triiodothyronine
v) intrinsic
vi) defrostation
vii)
viii) Argemone Mexicana
ix) Drying
x) stunting rate

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