15th Part
Fill in the blanks
1. The body-building function of food is related to the presence of (proteins)
# Energy-giving foods are rich in carbohydrate and/ or ....… (fats)
# Vitamins and minerals have. …(protective) and … (regulatory) functions.
# Nutrient balance can only be achieved by supplying all nutrients in the correct .…(amounts) and proportions.
# .....(absorption) is the process whereby nutrients move from the intestine to the bloodstream.
# The acceptance of particular foods by a person would depend on social, cultural,.....… (psychological) and economic factors.
# The principal site of carbohydrate digestion is the ..…
(small intestine)
# ..…(Cereals) and. .…(sugar) are the major sources of carbohydrates in our diets,
# Starch is an example of a carbohydrate built up of several ...…(glucose) units.
# One gram of carbohydrate provides approximately .....…(4) kcal.
# …(glycogen) is the storage form of glucose in the body.
# ...…(Maida) and ...…(Suji) are termed refined cereals.
# Fibre is the term used for. ..…( indigestible) carbohydrates such as .…(non-available cellulose)
# Water is the universal .…(solvent)
# Water makes up approximately ....…(60-70) percent of the total weight of an adult.
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I) Fill in the blanks.
a) ....…(amino acids) are the building blocks of all proteins.
b) Pulses are lacking in the amino acid..(methionine) and rich in ..( lysine)
c) A good quality protein has the right ..…(proportion) and .…( amount) of all essential amino acids.
d) Amino acids in proteins are linked together by the …(pepude) linkage.
Q Indicate whether the following statements are True/False. Correct the false statements.
a)Cereals contain relatively poor quality protein. (True/ False)
A true
b)The energy-giving function is the major function of proteins.
A false. The major function of protein is body-building.
c) All hormones are proteins. (True/ False)
A False. Some hormones are proteins.
d) Haemoglobin is the red colored substance present in the blood.
A true
e) A combination of cereal & pulse in meals greatly improves the quality of protein. (True/ False)
A true
Q Indicate whether the following statements are true or false. Correct the false statements.
a) Bile is essential for the effective absorption of vitamins A and D.
A True
b) We meet most of our vitamin D needs from dietary sources.
A False. we meet most of our vitamin D needs from exposure to sunlight.
c) vitamin A keeps the epithelial tissue dry. (True/False)
A False; vitamin A keeps the epithelial tissues moist
d) Rods of the retina are sensitive to dim light.
A True
e) Vitamin D is also known as the "sunshine vitamin''. (T/F)
A True
Q
i).............. are the richest sources of vitamins A and D.
A Fish liver oil
ii) Rods of the retina are sensitive to .....…
A dim light
iii) Presence of …(fat) and .…(bile) aids in the absorption of fat-soluble vitamins.
iv) Vitamin K is also known as the ............ vitamin.
A anti-bleeding
Q Vitamins help in….
Vitamin A ------- Vision in dim light
Vitamin D ------- Absorption of calcium and phosphorus
Vitamin E-------- Prevention of the destruction of unsaturated fatty acids
Vitamin K -------- Coagulation or clotting of blood
1) Fill in the blanks.
a) The total mineral content of the body amounts to ....... percent of the total body weight.
A 4-6 %
b) The minerals ....... and ....... are present in the largest amounts in our body.
A calcium& phosphorus
c) ( ) and ( ) are rich sources of calcium.
A milk & green leafy vegetables
d) The absorption of calcium/phosphorus takes place. ...…
A The upper part of the small intestine
e) ........ present in green leafy vegetables and cereals interfere with absorption of calcium/ phosphorus.
A inhibitors
Q List the factors that increase and decrease calcium absorption.
Factors increasing Factors decreasing
calcium absorption calcium absorption
a) The body needs a) High phosphorus content
b) Vitamin D b) Inhibitors in green leafy vegetables
c) Protein and cereals
d) Carbohydrate
Q Fill in the blanks.
a) ......... is the main mineral present in the intracellular fluid.and ....... present in extracellular fluid.
A Potassium, sodium
b) Chloride is present in ....... as sodium chloride and in .......... as potassium chloride.
A extracellular fluid, intracellular fluid
c) ........... is the principal source of sodium and chloride in our,diet.
A Common Salt
d) Bananas, potatoes, lemons, tomatoes contain large amounts of
A Potassium
e) The ............... play a major role in regulating the amount of sodium in the body.
A kidneys
Q Match
Iodine ------- Synthesis of thyroxine
Iron ---------- Synthesis of haemoglobin
Myoglobin, an iron-protein complex ----------- Storage of oxygen in the muscles
Goitrogens present in cabbage, cauliflower --------- Poor utilization of thyroxine
Q True / False
# Plant foods enhance the absorption of iron. (True/False)
A False; protein-rich foods like milk and vitamin C-rich foods like citrus fruits (oranges, lemon, etc.) enhance the absorption of iron.
# Iodine content of food is influenced by the iodine content of soil/water.
A True
# Iron influences the capacity to work. (True/ False)
A True
# Maximum concentration of iodine is found in the blood. (T/F)
A False; maximum concentration of iodine is found in the thyroid gland.
# Iron is stored in the bones. (TruelFalse)
A False; iron is stored in the liver, spleen, kidney, and bone marrow.
# Thyroxine carries oxygen to the cells. (True/ False)
A False; thyroxine regulates the rate of oxidation within the cells.
# Vitamin C helps in the absorption of iron. (True/ False)
A True
# Most of the iron and iodine present in food are absorbed by the intestine. Only a small part is excreted. (True/False)
A False; most of the iron/iodine present in the food is excreted. Only a small amount gets absorbed.
Fill in the blanks.
a) A food group consists of a number of food items that share. common ...........…
A characteristics
b) Nuts and oilseeds supply substantial amounts of both ............ and ...............…
A protein, fat
c) Bajra is a good source of .............. ; ragi supplies substantial amounts of ...........…
A iron, calcium
d) The only cereal containing carotene is .............…
A yellow maize
e) Green leafy vegetables are good sources of vitamin .............folic acid and carotene.
A vitamin C
f) Sprouting of pulses improves the content of vitamin . . . . . . . .
A C
(g) Liver is a good source of vitamin .........…
A A
(h) .........and ......... are two major nutrients supplied by fruits.
A Vitamins, minerals
(i) Sugar is almost hundred percent.........................
A Carbohydrate
(j) A balanced diet provides for short periods of leanness when .....… intake is not adequate..
A nutrient
Q Fill in the blanks.
a) The RDI for thiamine is . . . . . . .. mg per 1000 kilocalories.
A 0.5
b) One microgram of retinol is equivalent to . . . . . . . . . micrograms of carotene.
A 4
d) During periods of physiological stress, nutrient needs are ..............
A high
e) ............. intakes of energy and protein become necessary in pregnancy.
A additional
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