Q/A
Q1) why are carbohydrates a major part of the the staple diet of people all over the world? explain the two categories of carbohydrates.
Q2) how are are the following useful to our body ?
1. calcium
2. vitamin d
3. vitamin k
Q3) write a short note on importance of roughage in our body.
Q4) what are deficiency diseases? give the name of diseases caused due to the the deficiency of carbohydrates and protein.
Q5) describe the different cooking practices that help to retain the nutrients present in food.
Answers
Answer:Q1 The primary role of carbohydrate is to provide energy to all cells in the body and dietary fiber. Adults should consume 45–65% of their total calories from carbohydrates, except for younger children who need a somewhat higher proportion of fat in their diets. A maximum intake of 25% of added sugars is suggested
Q2 CALCIUM The body needs calcium to maintain strong bones and to carry out many important functions. Almost all calcium is stored in bones and teeth, where it supports their structure and hardness. The body also needs calcium for muscles to move and for nerves to carry messages between the brain and every body part.
VITAMIN D helps regulate the amount of calcium and phosphate in the body. These nutrients are needed to keep bones, teeth and muscles healthy. A lack of vitamin D can lead to bone deformities such as rickets in children, and bone pain caused by a condition called osteomalacia in adults.
VITAMIN K helps to make various proteins that are needed for blood clotting and the building of bones. Prothrombin is a vitamin K-dependent protein directly involved with blood clotting. Osteocalcin is another protein that requires vitamin K to produce healthy bone tissue.
Q3 Roughage has numerous health benefits. It helps improve digestion and promotes gut health. It may also improve certain risk factors for heart disease and help you manage your weight and blood sugar
Q4 Deficiency of proteins, carbohydrates and fats results in protein-calorie malnutrition (PCM) or protein-energy malnutrition (PEM). PEM occurs more frequently among infants and children between 1-5 years and is an important cause of childhood sickness and mortality.
Q5 The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.