Nutrition is the cornerstone of mindful eating, good health, influencing our growth, immunity, and overall well-being. Understanding the role of different food groups, the impact of deficiencies, and the balance between traditional and modern diets is crucial for making informed dietary choices. This chapter explores key nutritional concepts, answering fundamental questions about food components, dietary habits, and health impacts. Below is a detailed analysis of important questions related to nutrition, food science, and health.
At BodhiClasses, we believe in learning through experience, and this chapter perfectly aligns with our approach. Through activities like food journaling, exploring regional food diversity, and investigating traditional cooking methods, students develop a profound understanding of food beyond its taste and availability.
1. Pick the odd one out and give reasons:
(i) Jowar, Bajra, Ragi, Chana
(ii) Kidney beans, Green gram, Soya bean, Rice
(i) Jowar, Bajra, Ragi, Chana
Odd one out: Chana
Reason: Jowar, Bajra, and Ragi are millets, whereas Chana (chickpea) is a legume. Millets are rich in fiber and minerals, while legumes are protein-rich.
(ii) Kidney beans, Green gram, Soya bean, Rice
Odd one out: Rice
Reason: Kidney beans, Green gram, and Soya bean are all legumes/pulses, whereas rice is a cereal. Legumes are high in protein, while rice primarily provides carbohydrates.
2 . Discuss traditional versus modern culinary practices in India.
India has a rich history of traditional culinary practices that emphasize seasonal, local, and naturally sourced ingredients. Over time, modern cooking methods have transformed food preparation and consumption habits.
Traditional Culinary Practices:
- Use of fresh, organic ingredients sourced locally.
- Cooking methods such as slow-cooking, fermentation, and earthen pot cooking.
- Natural preservatives like salt, oil, and sun-drying.
- Ayurvedic principles for balancing food with body needs.
Modern Culinary Practices:
- Heavy reliance on processed and packaged foods.
- Microwaving and pressure cooking, which may lead to nutrient loss.
- Artificial preservatives and additives for longer shelf life.
- Increased consumption of fast food and convenience meals.
While modernization has brought convenience, it has also led to lifestyle diseases due to unhealthy eating habits. A balance between both approaches ensures nutritional well-being.
3. A teacher says that good food may act as medicine. Ravi is curious about this statement and has some questions for his teacher. List at least two questions that he can ask.
- How does food help in preventing and curing diseases naturally?
- Can consuming a particular diet reduce the risk of lifestyle disorders like diabetes and hypertension?
4. Not all delicious foods are necessarily healthy, while not all nutritious foods are always enjoyable. Share your thoughts along with a few examples.
Not all delicious foods are healthy, and not all nutritious foods are enjoyable. Striking a balance between taste and nutrition is key.
Examples:
- Delicious but Unhealthy: Fast food, sugary drinks, deep-fried snacks. These foods are high in trans fats, refined sugars, and artificial additives, leading to health issues.
- Nutritious but Less Appealing: Leafy greens, sprouts, bitter gourd. Though packed with vitamins and minerals, they may not be palatable for everyone.
The key is to adopt mindful eating habits by preparing healthy foods in an appealing way (e.g., making smoothie bowls with fruits and nuts).
5. Medu does not eat vegetables but enjoys biscuits, noodles and white bread. He often has stomach ache and constipation. What changes should he make in his diet to get rid of these problems? Explain your answer.
Problem: Medu’s diet lacks fiber, essential vitamins, and minerals, causing digestive issues.
Solution:
- Reduce intake of processed foods like biscuits and noodles.
- Include fiber-rich vegetables and whole grains in meals.
- Consume probiotic foods like yogurt for gut health.
- Drink plenty of water to aid digestion.
6. Reshma had trouble seeing things in dim light. The doctor
tested her eyesight and prescribed a particular vitamin
supplement. He also advised her to include a few food items
in her diet.
(i) Which deficiency disease is she suffering from?
(ii) Which food component may be lacking in her diet?
(iii) Suggest some food items that she should include in
her diet to overcome this problem (any four).
(i) Deficiency Disease: Night blindness.
(ii) Lacking Nutrient: Vitamin A.
(iii) Recommended Foods:
- Carrots
- Spinach
- Sweet potatoes
- Papaya
Vitamin A is essential for good vision and eye health.
7. You are provided the following:
(i) Canned fruit juice
(ii) Fresh fruit juice
(iii) Fresh fruit
Which one would you prefer and why?
Best choice: Fresh fruit
Reason: Whole fruits provide fiber, natural sugars, and essential vitamins without preservatives. Fresh juice is a better choice than canned juice but lacks fiber. Canned juice contains added sugars and preservatives, making it the least healthy option.
8. Gourav got a fracture in his leg. His doctor aligned the bones and put on a plaster. The doctor also gave him calcium tablets. On the second visit, the doctor gave him Vitamin D syrup along with calcium tablets. Refer to Fig. 3.5 and answer the following questions:
(i) Why did the doctor give calcium tablets to Gourav?
(ii) On the second visit, why did the doctor give Vitamin D
syrup along with calcium tablets?
(iii) What question arises in your mind about the choices
made by the doctor in giving the medicines?
(i) Why Calcium Tablets?
Calcium is necessary for bone healing and strength. After a fracture, calcium supplementation aids in faster recovery.
(ii) Why Vitamin D Syrup?
Vitamin D helps in the absorption of calcium, ensuring its proper utilization for bone health. Without Vitamin D, calcium intake alone won’t be effective.
(iii) Curiosity-Based Question:
How does Vitamin D improve calcium absorption, and can we naturally obtain it through diet and sunlight?
9. Sugar is an example of carbohydrates. Sugar is tested with iodine solution but it does not change to blue-black colour. What can be a possible reason?
Iodine reacts with starch to turn blue-black, but sugar is a simple carbohydrate and does not contain starch. Hence, no color change occurs.
10. What do you think of Raman’s statement, “All starches are carbohydrates but not all carbohydrates are starches.’’ Describe the design of an activity to test your answer.
Statement: “All starches are carbohydrates, but not all carbohydrates are starches.”
Activity to Test:
- Take three food samples: Rice (starch), Sugar (non-starch carbohydrate), and Flour.
- Add iodine solution to each sample.
- The rice and flour samples will turn blue-black due to starch presence, but sugar won’t change color, confirming the statement.
11. While using iodine in the laboratory, a few drops of iodine fell on Mishti’s socks and a few fell on her teacher’s saree. The drops of iodine on the saree turned blue-black while the colour on the socks did not change. What can be a possible reason?
Cotton sarees contain natural starch, which reacts with iodine to turn blue-black. However, synthetic socks lack starch, so no color change occurs.
12. Why are millets considered a healthy choice of food? Can eating just millets suffice for the nutritional requirements of the body? Discuss.
Benefits:
- Rich in fiber, promoting digestion.
- High in essential minerals like iron, calcium, and magnesium.
- Low glycemic index, beneficial for diabetics.
Limitations:
- Millets alone cannot provide all essential nutrients like proteins and vitamins.
- A balanced diet with pulses, dairy, fruits, and vegetables is necessary for complete nutrition.
13. You are given a sample of a solution. How would you check the possibility of it being an iodine solution?
Simple Test:
- Dip a white paper strip in the solution.
- Place a few drops of starch (e.g., rice water) on the paper.
- If the paper turns blue-black, the solution contains iodine.
Conclusion
Understanding the science of nutrition empowers us to make informed dietary choices for a healthier life. From traditional food wisdom to modern nutritional science, adopting a mindful approach to eating ensures well-being and disease prevention.
