Phy

sical
Educat
ionCl
ass12
Chapt
er2Spor
tsandNut
ri
ti
on

A.Obj
ect
iveTy
pe/Mul
ti
pleChoi
ceQuest
ions 1mar
k
I
.Gi
veonewor
danswer
s:

1.Whi
chmacr
o-mi
ner
ali
spr
esenti
nbeansandpot
atoes?
Ans.Pot
assi
um

2.Whi
chv
itami
nisconsi
der
edasoneoft
heheal
thi
estandsaf
estnut
ri
ent
s?
Ans.Vi
tami
nC

3.Whi
chdi
seasei
scausedbyt
hedef
ici
encyofv
itami
nD?
Ans.Ri
cket
s

4.Whati
sther
ati
ooft
heel
ement
scar
bon,
oxy
genandhy
drogeni
nfat
s?
Ans.76:
12:
12

5.Nameadi
seasewhi
chi
scausedbyt
hedef
ici
encyofv
itami
nK.
Ans.Haemor
rhagi
c
I
I.Fi
l
lint
hebanks.
1. Def
ici
encyof _
___
__ canl
eadt
odi
seasesl
i
kemar
asmusandkwashi
orkor
.
Ans.Pr
otei
n
2. St
archandcel
l
ulosear
ethecompl
excar
bohy
drat
eswhi
char
eknownas_
___
___
__
Ans. Pol
ysacchar
ides
3. Vi
tami
nBcompl
exi
sagr
oupof_
___
___
__wat
ersol
ubl
eBv
itami
ns.
Ans.ei
ght
4. _
___
__ i
say
ell
owcol
our
edv
itami
nwhi
chhasant
ioxi
dantpr
oper
ti
es.
Ans.Ri
bof
lav
in
I
II
.St
ateTr
ueorFal
se
1. Thedai
lyv
aluef
orv
itami
nCi
s60mgi
nadul
ts.
Ans.Tr
ue
2. I
odi
nei
srequi
redf
ort
hef
ormat
ionofhaemogl
obi
n.
Ans.Fal
se
 3. I
ncar
bohy
drat
es,
ther
ati
oofhy
drogenat
omst
ooxy
genat
omsi
s1:
2.
Ans.Fal
se
I
V.Mul
ti
ple-
Choi
ceQuest
ions
1.Whatisanothernameofr
ibof
lav
in?
(a)Vi
taminB(b)Vitami
nB5 (
c) Vi
tami
nB2 (
d) Vi
tami
nC
Ans. (c) Vit
ami nB2
2.Whodi scov eredv i
taminA?
(a)TheoHai mann (
b)ElmerMacCol l
um (
c)O'Donnell(
d)Noneofthese
Ans. ( b)El merMacCol lum
3.Whi choft hef ollowi ngv i
taminsisi nsolubleinf ats?
(a)A ( b)E (
c) K (
d)C
Ans. ( d)C
4.Def i
ci encyofwhi choft hefoll
owi ngl eadst or i
ckets?
(a)Iron (
b)I odine (
c) Calcium (d)
Chr omium
Ans. ( c) Cal cium
5.Whati st hecal orificvalueofwat er?
(a)10j oul es/ calorie (b)0j oules/calorie
(c)25j oul es/ calorie (d)100j oules/ cal
orie
Ans.( b)0j oul es/cal ori
e
6.Ifthewei ghti sinkgandhei ghtinm, whi choft heseisthecorrectfor
mulaf
orcalcul
ati
ng
BodyMassI ndex?
2 2
(a)wei ghtx( height) (b)wei ght/(height) (c)height
/wei
ght (
d)
weight /height
2
Ans.( b)wei ght /(height )
B.Ver yShor tAnswerTy peQuest ions
Q1.Def
ineabal
anceddi
et. (
CBSE2014)
Ans.Abalanceddietcompr
isesdi
ff
erenttypesoff
oodswhi
chi
ntot
alpr
ovi
dest
hebodywi
th
suf
fici
entnutr
it
ionforgr
owthanddevelopment.

Q2. Whatdoy
oumeanbynut
ri
ti
on?

Ans.Nut
ri
tionmeansgett
ingt
herightamountofnutri
ent
sforbodi
l
yfunct
ionsl
i
ke
maint
enance,
gr
owth,met abol
i
sm,r
epai
randreplacementoft
issues.

Q3. Wr
it
ebr
ief
lyaboutmacr
onut
ri
ent
s.(
CBSE2019)
Ans.Thenut
ri
entswhi
char
erequi
redi
nlar
geamount
sint
hedi
etar
eknownas
macronut
ri
ents.

Q4.Whatar
epr
otei
ns? (
CBSE2012)
Ans.Pr
otei
nsarethesubst
ancest
hathavecar
boncompounds,
hydr
ogen,
nit
rogen,
oxy
gen
and
someti
messulphur,
phosphor
ousandir
on.

Q5. Makeal
i
stofmacr
onut
ri
ent
sandmi
cronut
ri
ent
s.
Ans.Theli
stofmacr onutr
ient
s:
•Calci
um •Pot assi
um •Sodi um •Magnesi
um •Phosphor
ous
Theli
stofmicronutri
ents:
•Ir
on •Iodine •Chr omi
um •Copper•Zi nc
Q6.Whatarethenut r
iti
vecomponent
sofdiet
?
Ans.Thenut
rit
ivecomponent sofdietar
e:
•Macronutr
ient
slikeprotei
ns,car
bohydratesandfat
s.
•Micr
onutri
entsli
kev i
taminsandminerals.
Q7. Nameanyt wonon- nut
rit
ivecomponentsofdiet. (
CBSESP2017)
Ans.Thet
wonon-nutri
ti
vecomponent
sofdi
etar
e:
•Fi
berorRoughage •Wat er
Q8. Whatar evi
tamins? (
CBSE2013)
Ans.Vi
tami
nsar
ewhi
chcont
ri
but
etoourener
gyl
evel
andboostouri
mmunesy
stem.

Q9. Whatar
ethedi
ff
erentt
ypesofv
itami
ns?
Ans.Thedif
fer
entty
pesofVi t
aminsare:
•Fatsol
ublevi
taminsli
keVit
aminA,Vi
tami
nD, Vi
tami
nE,Vit
aminK.
•Watersol
ublevi
taminsli
keVit
aminBcomplexandVi
taminC.
Q10.Defi
nehealt
hyweight.
Ans.Ahealt
hyweightcanbedefinedas:
“Aheal
thyweighti
sconsider
edtobeonet hati
sbetween19and25(BMI).I
ftheBMIi
s
between
25and29,thepersoni
sconsideredov
erweight
.Ift
heBMIis30orgreat
er,
theper
sonis
consi
dered
tobeobese”.

Q11. Whatisfoodintol
erance? (CBSE2016)
Ans:Whenaper sonhasdiffi
cul
tyi
ndigest
ingapart
icul
arfood,i
tissai
dtobef
ood
i
ntol
erance.
Sometimesiti
scall
edasf oodsensi
ti
vit
yandvari
esfrom persontoper
son.

Q12. Expl
ainthemeaningoffoodmyths.
Ans.Foodmy t
hsar eunf
oundedandunsci
ent
if
icmy
thssur
roundi
ngt
heconsumpt
ionof
part
icul
ar
foods,l
i
kepotatoesmakeyoufat,
etc.

Q13. Whatdoy
oumeanbydi
eti
ng? (
CBSE2019)
Ans:Restr
icti
ngonesel
ftosmal
lamount
sorspeci
alki
ndsoff
oodi
nor
dert
olose wei
ghti
s
cal
leddiet
ing.

Q14. Whatarecarbohy
dr at
es? (
CBSE2011)
Ans:
Carbohydrat
esareorganiccompoundswhi
char
ethepr
imarysour
cesofener
gy.They
ar
e
al
socall
edas‘energygi
vingfoods’
.

Q15. Whatar
efats? (
CBSE2011)
Ans:Fat
sareabackupenergysourceandar
ecal
ledl
i
pidsal
so.Thesear
ecomposedoft
he
el
ements
car
bon,oxy
genandhydrogenintherati
o76:12:
12.

Q16. Whydoest hewei ght

lif
ter’sdi
eti
ncludelotsofprot
eins?(
CBSE2018)
Ans.Weight
li
ft
er’sdieti
ncludesl ot
sofprotei
n.Iti
sbecause:
•Prot
einshelpinformi ngnewtissuesandrepair
ingthebr
okenti
ssues.
•Tomai ntai
nstrongligamentsandt endonsneededformuscl
egrowth.

Q17. Defi
nesportsnutr
it
ion.
Ans.Spor
tsnutri
ti
onref
erstothescienti
fi
cst udyandappl
icat
ionofnutr
it
ional
anddiet
ary
i
mpacton
sport
sperfor
mance.Itl
ooksatt hetypeoff
luidandf oodt
hatanathl
etemustconsumeso
thatt
heyrecei
veadequatenutr
ients,
water,
fiber,et
c.

Q18. Explai
ntheimportanceofcal
cium f
orchi l
dren. (
CBSE2012)
Ans. Importanceofcal
cium f
orchil
dreni
st hatitstrengt
hensthebones,andteethandhel
ps
i
nt hecl
otti
ngofblood.I
tsavesthem fr
om theirdiseasesli
keri
cket
s,osteopor
osis,
hypocacaemiaand osteopenia,
etc.

Q19.Enl
istt
wosourcesofcal
cium. (CBSE2019)
Ans. Calci
um i
sfoundi
nmi l
kandmil
kpr
oduct
sanddar
kgr
eenl
eaf
yveget
abl
es.

Q20. Whataresomesympt omsoff oodint

oler
ance?
Ans:Thesymptomsoffoodi nt
oleranceare:
Theonsetofsymptomsisusuallyslowerandmaybedel ay
edbymanyhour saf
terthef
ood
i
staken. Signsi
ncludenausea, st
omachpai n,
vomit
ing,
headacheandnerv
ousness.

Q21. Whati sthedangerofrestr

icti
ngcomponentsofdietl
ikecar
bohydr
atesandfats?
Ans.Thedangerofrestri
cti
ngcomponent sofdietl
ikecar
bohydrat
esandfatsare
•Carbohydrat
es:I
tresul
tsinlooseskin;
Weightloss;Weakeni
ngofthebodyandfatigue.
•Fat
s: Loseener
gy;Donotr egulat
ethetemperatur
eofthebody;Donotboosthor
mone
pr
oduct i
on.

Q22. Whatarefat
sandcarbohy
drat
escomposedof?
Ans.Fat
s:Thesear
ecomposedoftheel
ementscar
bon,oxy
genandhy
drogeni
nther
ati
o
of76:12: 12.
Carbohy
drat
es:Theseconsi
stofcarbon(
Car
bo-),hy
drogen(
hydr
-)andoxy
gen(
-at
e)at
oms
wit
hahy dr
ogenatom r
ati
o2: 1justli
kei
nwaterH2O.

Q23. Whatisroughageorfi
brei
ndiet?(CBSE2016)
Ans.Roughageorfibr
eist
heindi
gesti
blecomponentoffoodfoundi
nfr
uit
s,v
eget
abl
esand
gr
ains.Di
etar
yfiberbul
ksupourbodymaki ngi
tappearf
ull
er.

C.Shor
tAnswerTy
pe-
IQuest
ions 3mar
ks

Q1. Def inebal

ancedietandment i
ontheelement sofdi
et. (CBSE2011)
Ans.Adietwhichconsi
stsofdiff
erentf
oodt ypesandsuffi
cientamountsofnutr
ient
sforthe
devel
opmentofhumanbodyi scalledabalanceddi et
.Theel
ement sofdietar
ecarbohydr
ates,
prot
eins,
fats,
vit
amins,
mi ner
als,f
iber
sandwat er
.

Q2. Howi snutr

it
iondif
ferentfrom f
ood?
Ans. Foodsar
ethosesubst anceswhichweeatf
orthesust
enanceofourl
i
fewhi
l
enut
ri
ti
on
concer
nssubst
ancespresentinthefoodweeatwhichaff
ect
sourbody.

Q3. Wr i
tebrief
lyaboutmi neral
sasani mportantnut ri
ti
vecomponent .(CBSE2016)
Ans.Mineralsareveryimportantnut
ri
tivecomponent .Approxi
mat el
y4%ofourbodymassi s
made
upofmi neral
s,whicharefoundi nanionisedstate.Thesear ebroadlycl
assifi
edas
macronutri
entssuchascal cium,pot
assium, phosphor us,sodi
um, chlor
ine,magnesi
um and
sul
phurandmi cronutri
ent
ssuchas copper ,i
ron,iodine,f
luor
ide,cobalt
,chromium,sel
eni
um
andzinc.

Q4. Wr it
eashor tnoteonvit
aminsandthei
rty
pes.
Ans.Vitaminscontri
butetoourener
gylev
elandboostouri
mmunesy
stem.Theyar
e
cl
assif
iedintofatsolubl
evit
aminsandwatersol
ubl
ev i
tami
ns.

Fat-
sol ublev itami ns: Vitami nswhi chdissolveinfatar ecall
edf atsol
ublev i
tamins.Theyare
stor
edi nt heliverandf attytissue.VitaminsA, D,EandKar ef atsol
uble.VitaminAi s
composedofhy drogen, car bonandoxy gen.Iti
sneededf ornewcel lgr
owt h.Vi
taminDi s
madeupofcar bon, hy drogenandoxy genelement s.Itrel
eases par athyroidhormonewhi ch
canreabsor bbonet issue, maki ngbonest hi
nandbr i
ttl
e.VitaminKi snecessaryforblood
cl
otti
ng.I tplay sav ital roleincel lgr
owt h.
Water-sol ublev i
tami ns: Vitami nBcompl exandVi t
ami nCar ewatersolublevi
tamins.These
areeject edf rom t hebodydur inguri
nation.Bcompl exi sagr oupofeightwat er
-soluble
vi
tami ns.
Q5. Whatar et hedi fferentf or msofVi t
aminBCompl ex?Explainanyoneoft hem.
Ans:Thedi ff
er entfor msofVi taminBcompl exare:
•Vi taminB1: Thi ami ne
•Vi taminB2: Ribof l
av in
•Vi taminB3: Ni acin
•Vi taminB5: Pant otheni caci
d
•Vi taminB6: Py ridoxi ne
 •Vi t
ami nB7: Biotin
•Vi t
ami nB9: Folicacid
•Vi t
ami nB12: Cobal ami n
B12/Cobal ami n
•Ithel psi npr oteinmet abol ism.
•For mat i
onofr edbl oodcel lsandmai nt enanceofcent ralnervoussy stem.
•Def iciencydi seasesl ikeanaemi a, weaknessandt ingli
ng, numbnessi nar msandl egs.
•Itsf oodsour cesar elowf atdai ry,cheese, redmeat ,l
i
ver ,f
orti
fiedsoypr oduct sand
cereals.
Q6. Expl aint her oleoff i
brei ndiet .
Ans. Ther oleoff i
br eindieti sasf oll
ows:
•Itbul ksupourbody ,maki ngi tappearf ull
er .
•Itpl aysar oleindi gest ionandpr event sconst ipation.
•Twot ypesoff ibres:1.Sol ubl ef i
br e, whi chat tract swat erandr educeschol esteroland
bri
ngs
alterat i
onsi nbloodsugarl evel,
2.Insol ublef i
bre,whi chdi ssol vesi nwat erandsof t
enst hest ool,therebybr inging
rel
ieffrom
chr onicconst ipat i
on.
•Itlower st her i
skofhear tdi seasesandcer tai
nf or msofcancer .
Q7. Whatdoy ouunder standbymi cronut ri
ent s?Expl aint hesour cesandr oleofanyt wo
macr onut r
ients.( CBSE2019)
Ans. Mi cronut rientsar eneededi nsmal lquant it
iest hought heyar eindispensabl eforour
health.Commonl yknownmi cr onut rient sar emi neralsandv it
ami ns.Thei rprimar yfunctionis
toenabl echemi calreact i
ons.Theyar enotr esponsi blef orener gyproduct ion.
Sourcesandr olet womacr onut ri
ent s
Carbohy drates
Sources: Cer eals, pulses,dr i
edpeas, dates, pot ato, ri
ce, sugar ,gur,etc
Role:Sour ceofener gy, l
ackofcar bohy drat escausesl ooseski n,weightl oss,weakeni ngof
thebody , f
at i
gue
Proteins
Sources: Egg, fish, meat ,dairypr oduct s, veget ables, pulses, soy abeans, must ard,dryf r
uit
s,
nuts,et c.
Role: Asbui l
dingbl ocksofl ife, i
nvol ved i nt hepr oduct ionofhor mones, enzy mes, t
issues
andant ibodi es,def i
ciencycausesmar asmus, kwashi orkordi seases.

Q8. Di scussanyt hreemacr omi ner al

sandt heirimportance.
Ans: Thethr eemacr o-mineralscanbedi scussedasunder :
•Phosphor us: Themai nsourceofphosphor usar emeatandmeatpr oducts,milkandmi l
k
products,lentil
s,nutsandwhol egr ains.Itmai ntainsthebonesandt eeth,andal somakesour
gumsheal thy.Thedai l
yintakev aluef orphosphor usis1g.Phosphor usdef i
ciencycauses
hypophosphat emia,ri
cketsinchi ldrenandost eomal aci
a.
•Magnesi um: I
tisfoundi ndarkl eafygr eenv egetables,nuts,l
eaf
ygreens, avocados,yogurt
,
bananas, driedfruit
sanddar kchocol ate.Magnesi um enablestheproperfunct i
oningof
nervesandmuscl es,booststhei mmunesy stem, nor
mal i
seheartbeatandst rengthenbones.
•Sodium:Itisfoundinlargeamountincannedf oods,f
astf
oods,tablesal
t,curedmeat ,sal
ad
dressi
ng,pickl
es,inst
antfoodsetc.Sodium aidsmuscul
aract
ivi
ti
esandt ransmissionof
nerveimpulse.Thedailyi
ntakevalueforsodium i
s2.3g.I
tsdefi
ciencycauseshy pernat
remia,
thesymptomsofwhi chincl
udevomi t
ing,nausea,muscl
espasmsandsei zures.

Q9. Di scussanyt hreemi cr

omi neralsandt heirimpor tance.
Ans.Thr eemi cr
o-mi ner alsandt heirimport
ance:
Iodine: I
ronisani mpor tantingredientofhormonespr oducedbyt hethyroi
dglandwhi chare
requir edforthegr owth, product i
onofbodycel ls,met abolism,reproducti
on,andmaint enance
ofbodyt emper ature. Lackofi odineint
akecausesenl argementoft hyroi
dglands.Itmai n
sour cesar eseaf ood, dishandi odizedsalt
.
Iron:Ironisrequiredf ort hepr oduct i
onofhaemogl obin.Thedef i
ciencyofir
oncauses
anaemi a.Redmeat s,fish, poult
ry,wholegrains, darkleaf yvegetablesareri
chinir
on.
Chr omi um: I
tregulatest hebloodsugarl evels. I ti
smai nlyfoundi nwholegrai
ns,nuts,
cheese, or
angej uice,pot atoes,rawt omatoes, etc.Def i
ciencyofchr omium causesanxi et
y
andf ati
gue.Def i
ciencyofchr omi um incr
easest heriskofdi abetes.

Q10. Whyi swateri

mpor t
anteventhoughiti
snon- nut
ri
tive?
Ans:Waterisi
mpor t
antthoughi
tisnon-nutr
it
iveforthereasonthati
tserv
esasatranspor
ter
of
nutr
ient
stocell
sandr emovesofwastethroughur i
ne.I
tisalsocruci
alf
orcont
rol
ofbody
temperat
ure,i
oni
cbalanceofthebloodaswel lasbody’smet abol
i
sm.

Q11. Howwoul dyoudiff

erenti
atebetweenflavourcompoundsandcol ourcompounds?
Ans.Col ourcompounds: I
tisaknownf actthatwel i
keourf oodtohavecer t
ainappet
izing
colours.Somef oodsarenatural
lyenri
chedwi thatt
ract
ivecolours,
li
kef r
uit
swhi l
eothers
l
ikeani malproduct shavedull
,monochr omati
cshades.Somet i
mespi gmentsareaddedt o
l
end
characteri
stichues.
Flavourcompounds: Flav
oursareder i
vedfrom bothnutr
iti
veandnon- nutr
it
ivecompounds
offood.Aci diccontentgiv
esasourt asteli
keci t
ri
cacidinlemons.Alkali
nit
ymeanwhi lelends
abittertast
eandsoapyf eeli
ngtot hemouthinf oods.

Q12. Howdoespr ot
einactasanut rit
ivecomponentofdi et?
Ans.Pr oteincontaini
ngcarboncompounds, hydrogen,
nit
rogen,oxygenandsomet i
mes
sulphur,
phosphor usandi rongetsconvertedbyourbodyt oaminoacidsast hel
argesizeofprotei
n
mol ecules.Itfor
mspr otopl
asm, andisfoundi nmanyphy siol
ogical
part
s.Itproducesthe
hormones, enzymes,ti
ssuesandant ibodies,regulat
eswat erandacidbalanceinthebody,
andt ransportsoxygenandnut r
ients.Thus, protei
nactsasav er
yimportantcomponentof
food.

Q13. Di
scusswater
-sol
ubl
ev it
aminsbr
ief
ly.
Ans. Vi
taminBcomplexandVi t
aminCarewatersol
ublevi
tamins.Thesev
itami
nsar
e
ej
ect
ed
fr
om t
hebodyduri
ngur i
nat
ion.Thus,
dai
lyi
ntakeofvi
taminsisr
ecommended.
•VitaminBCompl ex:I
tisagr oupofeightwat ersolubleBv i
tamins.Thesewor kalongside
eachot herandeachhasi t
sownspeci fi
cbenef it
s.Toget hertheypl ayav italr
olei
nkeepi ng
andr unningourbodyl ikewel l
-oi
ledmachi ne.
•VitaminC: Itisconsideredoneoft heheal t
hiestandsaf estnutrients.Itcomeswi thabr oad
spectrum ofbenef it
s,rangingfrom gr
owt handr epairoft i
ssues,heal i
ngofwounds,
productionofcol l
agen, boneandt oot
hf ormation,i
ncreasingt heabsor ptionandut i
l
izati
onof
i
ron, t
olower ing
hypertension,curi
ngcat aract
s, r
educi
ngt heriskofcardi ovascul
ardi seasesandcont roll
ing
asthmaaswel lasdiabetes.I
tsdefici
encymaycausedi seaseslike: scurvy,gi
ngiv
iti
s,anaemia,
fati
gue,andweakness.

Q14. Di scussf at-solublev i

tami nsbr iefly.
Ans.Thesear esocal ledbecauset heydi ssol
vei nfat.Thesev i
taminsar estor edint heliv
er
and
fattytissues.Vi taminsA, D,EandKar ef atsoluble.
•Vi t
ami nA: I
ti sav ailableindi f
ferentf ormsl i
ker eti
nol,renal,reti
noicaci dandanumber
ofpr ov it
aminAcar ot enoi
ds.Vi tami nAi scomposedofhy drogen, carbonandoxy gen.Itis
neededf ornewcel lgr owth,goodv i
si on, heal
thyski n,hairandmai nt enanceofi mmune
system.
•Vi t
ami nD: I
ti smadeupofcar bon, hy drogenandoxy genel ement s.Vi t
aminDal ongwi th
calcium helpsi nbui ldingbones, andkeepi ngthem st rongandheal thy.Ital
sobl ockst he
releaseofpar athyroidhor monewhi chcanr eabsor bbonet issue,maki ngbonest hinand
britt
le.Itsdeficiencycausest hedi seasesl ikericketsinchildren,periodontit
is,dent alcavi
ties
andhi ghestr iskofcancer .
•Vi t
ami nK: I
ti snecessar yfornor mal bloodclot t
ing.Itplaysav it
al roleincellgrowt h,
met abol i
sm ofboneandot hert i
ssues, preventionofhaemor rhagicdi seasei nnewbor n
babies, heavymenst rualcycle,gum bl eeding,nosebl eeding,andeasybr ui
sing,def ect
ing
bloodcoagul ati
onand
anaemi a.

Q15. Expl ai
nthecausesandmanagementoff oodi ntolerance.
Ans.Themanagementandt hecausesoft hefoodi ntol
er ancear e:
•Causeasoft hefoodintolerance:Foodi ntol
erancei scausedbypar torcompl ete
i
neffecti
venessoft hebodyenzy mesresponsi bl
ef orbreaki ngdownorabsor bingthef
ood.
Thi
sef fectmaybei nnate,dietrel
atedori nducedbysomei l
lness.
•Managementoff oodintolerance:Therear enov alidtestsf orintol
erance.Theonlywayto
i
dentifythecauseisbyaccur at
elyrecordingthetimesanddur ati
onofallsympt omsaswell
asev eryt
hingyoueat.Guidancecanal sobepr ovi
dedbyadoct orwhocandi agnoseand
managedi etaryconsumption.

Q16. Whatdoy ouunder

standbyf oodmyths?Discussbri
efl
yaboutvari
ousf
oodmy ths.
(CBSE2016)
Ans.Foodmy t
hsmeanal egendarystor
yaboutfoodwithorwithoutadet
ermi
nablebasicof
factora
naturalexpl
anati
on.Whattoeat,whentoeat,andhowof t
entoeataresuchquest
ionswhich
usuallyconf
use.
Somef oodmy thsareasf oll
ows:
•Pot atoesmakey oufat
•Drinkingwat erinbet weeny ourmeal swi ll
messupy ourdi
gest
ion
•Fatf reeproduct swillhelpy ouinlosingwei ght
•Eggi ncreaseschol est er
ol l
evels
•Thepeel offruits&v egetablescont ainsnonut ri
ent
s
•Hav ingmi l
kimmedi atelyaftereati
ngf ish
•Star veyourselfifyouwantt olosewei ght
•Eatinggheeaf terpregnancy
•Exer cisemakesy oueatmor e
•I
t’
snecessar yt ohav ecar bohydrate–l oadbeforer
aces
•Allspor tsdri
nksar et hesame
•Suppl ementar enecessar yformaxi mum per formance

Q17. Expl ai
nanyt hreemy thsaboutdi eting. (CBSESP
2017)
Ans: Thet hreemy thsofdi etingar e:
•Av oidi
ngexer cise: Exer ciseanddi etingar et wosidesoft hesamecoi n.Ift
hedi etprovides
energy ,t
heexer cisepar texpendsi tsot hatv eryl
it
tleislefti
nthebodyasdeposi tedfat.
•Extremer educt ionofcal or i
es: Ourbodyneedsaspeci f
icamountofcal ori
esforpr oper
function.Cut t
ingt hatintakesev erely1800cal ori
esadaycannotsuppl ysuffi
cientenergy .Any
dieti
ngmet hodt hatr educesy ourcal ori
esi ntakedrastical
lylowersbodymet abolism.Though
weightwi llbelostul timat ely,itwillbet ooexcessi veanddanger ousf orhealt
h.
Skippingmeal s: Ther eisadi rectr elati
onshi pbetweenmet aboli
crateandbodywei ght.A
goodmet abol i
cr at eallowsy out omai ntainorl oweringmet abol
ism toconserveener gy.This
alsomeansy ouar emor el ikelytoeatmor ethany ourbodycanpr ocessinthenextmeal .

D.Shor
tAnswerTy
pe–I
IQuest
ions 5mar
ks

Q1. Whati sbalanceddi et?El ucidat

eitsanyfourconstit
uent s.(
CBSE2013)
Ans.Abal anceddi etisonet hatconsistsofdif
ferentfoodtypesandsuf fici
entamount sof
nutr
ients
forthedevelopmentofhumanbody .I
thasnotast andardstructure.I
tshouldbepl anned
accordingtot heindi v
idual bodyt ype.Therearesixconstit
uent sofbalanceddietli
ke
Carbohy dr
ates,Pr oteins,Mi nerals,Vit
amins,FatsandWat er.Itisnecessarythateachis
consumedr egularly.
Thef ourconst i
tuentsar eel ucidatedasunder :

•Carbohydratesar eorgani
ccompoundswhi charethepr i
marysourcesofenergy.Theyare
knownas‘ energygi v
ingfoods’
andaremadeofsmal lsi
mpl esugar
st hatent
erthebodyas
glucose.Theypr ovi
de17kJ/ gofener
gy .Thesemoleculesconsi
stofcarbon(carbo-
),
hydrogen(hydro-
)andoxy gen (-at
e)atomswi thahydrogenoxygenat om r
ati
oof2: 1just
l
ikeinwat erthatisH2O.
•Protei
ns:Pr
otei
nsaresubstancest hathavecarboncompounds,hydrogen,ni
tr
ogen,oxy
gen
andsometimessulphur
,phosphor ousandiron.Ourbodyconver
tsthem toaminoacidsasthe
l
argesizeof
prot
einmolecul
esmakei tbi
tdiff
icultfort
hem tobeusedwithoutbeingbrokendown.
Protei
nsareknownasthebuildi
ngbl ocksofli
fe.

•Fat
s:Thesear
eal
socal
ledl
i
pids.Thesearecomposedoftheel
ementscar
bon,
hydr
ogen
andoxygeni
nther
ati
oof76:12:12.Fatsarebackupener
gysour
ce.

•Water:Wateri
smadeupofhy dr
ogenandoxygenelementsi
ntherati
oof2:1.I
tservesasa
tr
ansport
erofnutr
ient
stocellandremoverofwast
et hr
oughuri
ne.I
tisal
socr
ucial
for
cont
rolofbodytemperat
ure,
ionicbal
anceofthebl
oodaswellasthebody’
smetaboli
sm.

Q2. Expl ainmacr onutrientsandt heirroleinourdi et

.(CBSE2019)
Ans.Nut ri
entsthatar er equi r
edi nl ar
geamount si nthedietar eknownasmacr onut ri
ent s,
i.
e.
car bohydrates,proteins, fatsandwat er.Thef unct i
onsofmacr onut ri
ent sar etopr ov i
de
ener gy,promot egrowt handdev elopmentandr egulatebodyf unct ions.Car bohy drates,
prot ei
ns,fatsandwat erwhi char et hemacr onutrientsarev eryessent ialfort hegrowt hofa
per sona.Car bonatescomei ntwomai nforms, i.e.simplecar bohy dratesandcompl ex
car bohydrates.Simpl ecar bohy dratesar eformedbysmal lerchai ns.Car bonat esar eoneof
ourbody ’
sdependabl esour cesofener gy.
Pr otei
nsar esubst ancest hathav ecar bonandni trogencompounds.Pr oteinsar einv olvedin
thepr oductionofhor mones, enzy mes, ti
ssuesandant ibodies, regul at
ionofwat erandaci d
bal anceint hebody .Fat sknownasl i
pi dsareabackupener gysour ce.Thesear ecl assi f
ied
i
nt osat urat
edf ats,pol yunsat uratedfat sandmonounsat uratedf ats.Wat erser v
esast he
transpor t
erofnut rientst ocel lsandr emov erofwast ethroughur ine.Itmaynotal way sbe
consi deredasmacr onut r
ientbut i tisneededbyourbodyi nlar geamount .

Q3. Di scussmi cr
onutri
entsindetail.
Ans. Mi cronutr
ientsareneededi nsmal lquantit
iesthought heyarei ndispensabl eforour
heal
th.Commonl yknownmi cronutr
ientsaremi neralsandv i
tamins.Thei rprimar yfuncti
onis
toenablechemi calreacti
ons.Theyar enotr esponsibleforener gypr oduction.Appr oxi
mat el
y
4%ofourbodymassi smadeupofmi neral
swhi char ef oundi nani onizedst ate.The
mineralspresentinandneededbyourbodyar ebroadl ycl assif
iedint otwot ypes: macr o-
mineralssuchascal cium,potassium, phosphorus,sodi um, chl
orine, magnesi um andsulphur
andmi cro-miner
alssuchascopper ,i
ron,iodine,f
luoride, cobalt,chromi um, selenium andzinc.
Weneed0. 1gofmacr o-
mi ner
alsand0. 01goft r
acemi ner alsonadai l
ybasi s.

Q4. ‘ Vitaminsareessent
ialf
orourmetabol i
cprocess.’
Whathappensi fourdietisdevoi
d
ofvit
ami ns?(CBSE2012)
Ans.Vit
ami nsser
vepri
maril
yasregulat
orsofmet abol
i
cfuncti
ons,manyofwhi char e
essenti
al
fori
mpr ovingperf
ormanceofv ar
iousact
ivit
ies.Therei
slit
tl
eevidencethatvi
taminenhances
perf
ormance.Amongt hevi
tamins,onl
ythreev i
taminsareconsi
deredimportant,i
.e.Vi
tamins
C,E,andBcompl ex.Thoughexcessiv
eint
akeoft
hesevit
aminsdonotenhancethe
perf
ormance
l
evel,butt
hedefi
ciencyorthedevoidofvi
tami
nsmightaf
fectt
heheal
thofathl
etes
negati
vely
andreducethei
rpotenti
al.

Q5. Howdomi ner

alscontri
butetoourheal th?Explai
ncit
ingatl
eastf
ourexamplesofeach
ty
peofmi neral
s.
Ans:Mineral
spl ayavit
alrol
einourl i
fe.Mineralswhichcontri
but
etoourheal
thareoftwo
ty
pes:
1.Macro-minerals–calci
um, potassi
um, sodium,magnesium andphosphor
us,and
2.Micr
o-minerals–iodine,i
ron,chromium, copperandzinc.

Q6. Whatar ef ats?Wr it

eadet ailednot eoni tst ypes.Alsoment i
oni t
si mpor tanceinthe
properf unctioningoft hebody .(CBSE2012)
Ans: Fat salsocal ledli
pidsar ecomposedoft heel ement scar bon, oxy gen,andhy drogenin
theratio 76: 12: 12.Fatsar eabackupener gysour ce.Theyr egulatet hebody ’
scor e
temper ature,boosthor monepr oduct i
on, protector gansandar eagoodsol ventf orfatsolubl
e
vit
ami n( A,D, EandK)and car ot enoi ds.I tisrecommendedt hat20–35%ofourdai l
yener gy
requir
ementshoul dcomef r
om f at s.
Fatsar eclassifiedintosat uratedf at s,pol yunsat uratedf atsandmonounsat ur atedfats.The
fatspresenti npr ocessedf oods, packagedf oods, seaf oodsanddai rypr oduct saresaturated
fats;t
hesef atshav ethet endencyt orai set helev elofchol esterol i
nt hebl oodst r
eam and
heightent her i
skofget t
ingcar diov ascul ardiseases.Pol yunsat uratedf atsand
monounsat uratedf atsont heot herhand,
helpinlower i
ngt hebloodchol ester ol.Incl usionoft hesef at
si nt hedi etmustnat urall
ytake
i
nto
accountwhi cht ypeshoul dbest ruckf r om t helist.Thesef at
sar ever yimpor tantf orthehealt
h
andcanbeobt ainedfrom ani mal sour cesandv eget ari
ansour cesal so.

Q7. Wr it
eanot eont henutr
it
ivecomponent sofdiet.
Ans. Nutr
itiv
ecomponent sofdietconsi stof:
•Macronut
rients:
Protei
ns,car
bohydr atesandf ats.(
Refert
oP–32-
33ofthetext
book)
•Micr
onutr
ients:Vit
aminsandmi nerals.(RefertoP–33-34oft
hetext
book)

Q8. Wr it
eanot eont
henon-nut
ri
ti
vecomponentsofdi
et.
Ans.Non-nutri
ti
vecomponent
sofdietar
e:
•Fibreorroughage
•Wat er
•Colourcompounds
•Flavourcompounds
•Plantcompounds
(Fordetai
ldescri
pti
onr
efert
oP–37-38ofthet
extbook.
)

Q9. Expl ai
nanyfi
veessent
ialel
ement
sofdi
et.(
CBSE2014)
Ans.Essenti
alel
ement
sofdietare:
•Car bohy dr
ates:Carbohy dratesar et hemajorsour ceofenergy.
•Fat: Itisamaj ornut r
it
ional elementandav it
al aspectofhealthydietthoughhavi
ngabad
reputat ion.
•Prot ein: Pr
oteinplaysmor ephy siologicalr
olethanot hermaj ornutr
ients.
•Vitami ns:Weneedv i
tami nst ogr owanddev elop.
•Miner als:Mineral
sarer equiredt ogr owanddev elopproper
ly.
•Wat er : Wateri
samaj ornut ri
tional elementthatr egul
atesbodyt emper at
ure,
lubr
icat
ejoi
nts
andpr otectthemaj ororgansandt issues.

Q10.Howcanheal thywei ghtbemai nt

ained?Expl
ain.
Ans.Healthywei ghtcanbemai nt
ainedbytaki
ngintoconsi
der
ati
ont
hef
oll
owi
ngpoi
nts:
• Setti
ng goal forl osingwei ght
• Controlcal ori
escount
•Changelifest y
lef ort hebetter
• Regularpr acticeofYoga
•Sayi
ngnot of attyf oods
•Avoi
dov er eati
ng
•Avoi
dcar bohy dr ate-richfood
•Eattheri
ghtnumberofmeal s.
•Saynot oal cohol and
•Takeexer cisedai ly.

Q11. Whatar et hevariouspit f

all
sofdieti
ng?
Ans.Thev ar
iouspi t
fall
sofdi etingare:
•Extr
emer eductionofcal or
ies.
•Restri
cti
onofsel ectednutri
ent s.
•Ski
ppingmeal s.
•I
ntakeofcaloriesthroughdr inking.
•I
ntakeofpre-packagedandl abell
edfoods.
•Avoidi
ngexercises.

E.Val
ue-BasedQuest i
on
NamanwasaCl ass6st udent.Heusedt obringjunkfoodi nhisl
unchboxdai l
y.His
teacherobser v
ed t hathe was nei therconcentr
ating on hi
s st
udies noractiv
ely
parti
cipati
nginphy sicalacti
vi
ti
es.I
nt hismatt
er,hehadat al
kwithhi
sparentsandcame
toknow t hatheref usest oeatrot
i,dal,f
rui
tsandv egetabl
es.Duetothi
s,heisfacing
thesepr obl
ems.(CBSE2018)
Answert
hef
oll
owi
ngquest
ionsbasedont
heabov
epassage:
1.Whatty
peofproblemswasNamanf acing?
2. Whyshoul djunkfoodnott oberecommended?
3. Whatv al
ueshashi steachershowni nthi
smatter?
Ans.
1.Namanwasfacingproblemsl i
kelackofconcentr
ati
onandact i
vepar
ti
cipat
ioni
nphy
sical
acti
vi
ti
esi
nhisschool.
2.•Junkf
ooddoesnotcont aintherequi
rednutri
ent
sf orheal
thyl
if
e.
 •Itl
eadstoov er
wei ghtandotherheal
thpr oblems.
•Adversel
yaffectsthegrowthanddev elopment .
3.Beingconcerned,helpful
,dedi
cated,car
ing,inspir
ing,
etc.