Question

(Edible oils are an important constituent of Indian diet. Besides being a source of energy,
they add a special flavour to food and provide a lubricating action to body-tissues. In
recent years, their associations with different human diseases and their adulteration have
become a health problem for people. A variety of cooking oil are commonly used in
different parts of the country. The major sources are groundnut oil (14,00,000 tonnes),
mustard oil (6,00.000 tonnes) and sesame and coconut oil (1.50.000 tonnes). Sunflower
oil (1,00,000 tonnes), safflower oil (25,000 tonnes) and soya bean oil (10,000 tonnes)
have also become popular. Groundnut and sesame oil are common in the west coast and
central India; coconut oil in the south; mustard oil in Bengal, Bihar and Orissa in the east,
and Kashmir in the north. The annual per capita consumption of edible oil in the country
was about 6 kg in 1984, which is lower than the world average of 11 kg and the average
of 26 kg in developed countries. It is higher in the high socio-economic status group
due to their use of fried preparations. It is however desirable that the daily intake of fat
should not contribute more than 15%-20% calories in the diet. (From Science Reporter
September 1987)
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Answer 1

Answer:

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Answer 2

Answer:

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