20 short questions with answers, for graduation students in Home Science focusing on Food and Nutrition, each designed to be worth 2-3 marks:
1:-Question: Define the term "essential nutrient" and provide two examples.
Answer: An essential nutrient is a nutrient that the body cannot synthesize in sufficient quantities and therefore must be obtained from the diet. Examples include vitamin C and linoleic acid.
2- Question: Briefly explain the difference between macronutrients and micronutrients.
Answer: Macronutrients (carbohydrates, proteins, and fats) are needed in large amounts in the diet and provide energy. Micronutrients (vitamins and minerals) are needed in smaller amounts and play crucial roles in various bodily functions.
3- Question: What are the primary functions of dietary fiber in the human body?
Answer: Dietary fiber aids in digestion, promotes bowel regularity, helps regulate blood sugar levels, and can contribute to feelings of fullness, potentially assisting in weight management.
4- Question: Describe the process of protein denaturation and provide one method by which it can occur in food preparation.
Answer: Protein denaturation is the unfolding and disorganization of a protein's native structure. Heat is one method that can cause denaturation, such as when cooking an egg.
5-Question: What is the significance of the glycemic index (GI) of foods? Provide an example of a high GI food.
Answer: The glycemic index (GI) ranks carbohydrates based on how quickly they raise blood glucose levels. A high GI food, like white bread, causes a rapid increase in blood sugar.
6- Question: Explain the difference between water-soluble and fat-soluble vitamins.
Answer: Water-soluble vitamins (like vitamin B and C) dissolve in water, are not stored in the body to a significant extent, and need to be consumed regularly. Fat-soluble vitamins (like vitamins A, D, E, and K) dissolve in fats, can be stored in the body, and excessive intake can lead to toxicity.
7- Question: What are antioxidants, and why are they important in human nutrition?
Answer: Antioxidants are compounds that protect cells from damage caused by free radicals. They are important in preventing chronic diseases like heart disease and some cancers.
8- Question: Briefly describe the process of digestion of carbohydrates in the human digestive system.
Answer: Carbohydrate digestion begins in the mouth with salivary amylase breaking down starches into smaller sugars. Further breakdown occurs in the small intestine by pancreatic amylase, and finally, enzymes on the intestinal lining break down disaccharides into monosaccharides, which are then absorbed.
9- Question: What is basal metabolic rate (BMR), and what are two factors that can influence it? Answer: Basal metabolic rate (BMR) is the amount of energy the body expends at rest to maintain vital functions. Factors that can influence BMR include age, sex, body composition, and thyroid hormone levels.
10- Question: Explain the concept of food fortification and provide an example of a commonly fortified food.
Answer: Food fortification is the process of adding nutrients to foods that were not originally present or were present in insignificant amounts. An example is the fortification of salt with iodine.
11- Question: What are trans fats, and why are they considered detrimental to health?
Answer: Trans fats are unsaturated fats that have been chemically altered through hydrogenation. They are considered detrimental because they raise LDL ("bad") cholesterol and lower HDL ("good") cholesterol, increasing the risk of heart disease.
12. Question: Briefly describe the role of calcium in the human body.
Answer: Calcium is essential for building and maintaining strong bones and teeth. It also plays crucial roles in muscle contraction, nerve transmission, and blood clotting.
13. Question: What is food spoilage, and what are the primary causes of it?
Answer: Food spoilage is the deterioration of food quality, making it unacceptable for consumption. The primary causes are microbial growth (bacteria, yeasts, molds), enzymatic activity, and chemical reactions.
14. Question: Explain the importance of maintaining proper hydration for overall health.
Answer: Proper hydration is crucial for various bodily functions, including regulating body temperature, transporting nutrients, removing waste products, lubricating joints, and maintaining blood volume.
15. Question: What is the "Dietary Reference Intake" (DRI), and how is it used?
Answer: Dietary Reference Intake (DRI) is a set of nutrient-based reference values used for planning and assessing diets of healthy people. It includes recommendations for various nutrients based on age, sex, and life stage.
16. Question: Briefly describe the principles of a balanced diet.
Answer: A balanced diet provides the body with all the essential nutrients in the right proportions, including adequate amounts of carbohydrates, proteins, fats, vitamins, minerals, and water, to support optimal health and function.
17. Question: What are foodborne illnesses, and what are two common ways to prevent them? Answer: Foodborne illnesses are diseases resulting from the consumption of contaminated food. Two common ways to prevent them are practicing proper handwashing and cooking food to safe internal temperatures.
18. Question: Explain the concept of nutrient density in foods. Provide an example of a nutrient-dense food.
Answer: Nutrient density refers to the amount of nutrients a food provides relative to its calorie content. An example of a nutrient-dense food is spinach, which is low in calories but high in vitamins and minerals.
19. Question: What is the role of iron in the human body, and what are two dietary sources of iron? Answer: Iron is essential for the formation of hemoglobin, which carries oxygen in the blood. Dietary sources of iron include red meat, spinach, and lentils.
20- Question: Briefly describe one method of food preservation and explain its principle.
Answer: Canning is a method of food preservation that involves heating food in sealed containers to a temperature that destroys harmful microorganisms and then sealing the containers to prevent recontamination. The principle is to create an anaerobic environment and inactivate spoilage enzymes.
