Question

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English literatur...
(Section -Al
(Reading Comprehension
Note: Read the passage given below and answer the questions that follow:
Vegetables are important protective food and highly beneficial for the maintenance
of health and prevention of disease. They contain valuable food ingredients which
can be successfully utilized to build up and repair the body. Vegetables are valuable
in maintaining alkaline reserve in the body. They may be edible roots, stems, leaves,
fruits and seeds. Each group contributes to diet in its own way. They are valued
mainly for their high vitamin and mineral content. Vitamins A, B and C are contained
in vegetables in fair amounts.
Fleshy roots are high in energy value and good source of the vitamin B group. Seeds
are relatively high in proteins and carbohydrates. Leaves, stems and fruits are excel-
lent source of minerals, vitamins and water roughage It is not the green vegetables
only that are useful
To derive maximum benefits of their nutrients, vegetables should be consumed fresh
as far as possible. An important consideration in making Salad is that vegetables
should be fresh, crisp and completely dry.Farinaceous vegetables consist of starchy
roots. If vegetables have to be cooked, it should be ensured that their nutritive value
is preserved to the maximum extent possible. The vegetables after wash should be
cut into as large piece as possible. The cut pieces should be added to water which has
been brought to its boiling point and to which salt has been added.
Vegetables should not be exposed to atmospheric air. They should be covered tightly
while cooking. They should be cooked till they are just soft to the touch for easy
mastication. Vegetables should not be cooked in aluminium utensils. There is scien-
tific evidence to show that tiny particles of alumunium from food cooked in such
utensils enter the stomatch and that the powerful astringent properties of aluminium
injure the sensitive lining of the stomatch, leading to gastric irritation, digestive and
intestinal ailments.
An intake of 280 grams of vegetables per person per day is considered essential for
maintenance of good health.
Questions :
[A] Choose the appropriate option :
Q.1. How does salt work to sustain the value of vegetable while boiling ?
(a) By adding taste
(b) By enhancing the nutrient value
(cqa) By retaining vitamin B complex and vitamin C
(d) By increasing the energy level.
Q.2. How do aluminium utensils used for cooking affect the body of consumers ?​

Answer 1

A student scored the following marks in 6 subjects:

30, 19, 25, 30, 27, 30