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Preventive and social medicine > Test 3 > Flashcards

Test 3 Flashcards

1
Q

factors affecting planning of balanced diet

A

food’s

  1. availability
  2. origin
  3. chemical composition
  4. predominant function
  5. how to combine them
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2
Q

Cereals

A
  1. rice
  2. wheat
  3. maize
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3
Q

staple food of nearly half the population

A

rice

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4
Q

food for cattle and poultry

A

maize

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5
Q

why is maize used as a fodder

A
  1. it’s rich in fats

2. it’s cheaper

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6
Q

cereal: role

A
  1. main source of energy - carbohydrates - 350 kcal per 100 gms
  2. gives significant proteins 6-12 of total
  3. minerals
  4. vitamin b complex
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7
Q

energy per 100 g (cereals)

A

350 kcal

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8
Q

yellow variety of maize

A

has carotene

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9
Q

cereals - % nutrition in terms of total food an average indian takes

A

energy -70-80

proteins- 50

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10
Q

cereal proteins

A

deficit in lysine

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11
Q

maize proteins

A

deficit on lysine and Tryptophan

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12
Q

leucine in maize

A

interferes with niacin formation

- pellagragenic

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13
Q

complementary action

A

cereal and pulses - balanced and complete protein

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14
Q

milled rice

A

bran, husk, germ removed

  • increased storage life
  • low spoilage
  • altered taste, texture
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15
Q

parts of rice grain

A
  1. grain (embryo)
  2. inner endosperm
  3. outer pericarp and aleurone layer
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16
Q

endosperm of rice grain

A

contains starch

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17
Q

pericarp aleurone layer and germ of rice grain contains

A
  1. essential nutrients
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18
Q

protein content of rice

A

6-9%

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19
Q

rice protein - quality

A

more lysine than other cereals - better

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20
Q

vitamins in rice

A

vitamin B complex

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21
Q

types of rice

A

husked, undermilled or home pounded, raw milled

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22
Q

undermilled / home pounded rice - polishing

A

7% removed

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23
Q

milled rice - polishing

A

14% removed

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24
Q

effect of milling on rice’s protein

A

loss of 15%

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25
Q

effect of milling on rice’s thiamine

A

loss of 75%

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26
Q

effect of milling on rice’s riboflavin

A

loss of 60%

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27
Q

effect of milling on rice’s niacin

A

loss of 60%

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28
Q

people eating milled rice are prone to

A

beri beri

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29
Q

what kind of rice should be eaten

A

under milled or parboiled

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30
Q

effect of washing rice in excess water

A

loss of 60% of water soluble vitamins

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31
Q

effect of cooking in excess water and then draining away the water

A

loss of b complex vitamins

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32
Q

rice cooking - instructions -

A
  1. one part rice

2. two parts water

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33
Q

parboiling - definition

A

partial cooking in steam

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34
Q

parboiling - hot soaking process technique recommended by

A

central food technological research institute, mysore

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35
Q

parboiling - hot soaking water technique - steps

A
  1. temp 65-70 degree C
  2. soak paddy in a container
  3. 3-4 hours
    (swell grain)
  4. drain water
  5. steam in same container for 5-10 min
  6. dry
  7. home pound or mill
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36
Q

advantage of parboiling

A
  1. steaming - vitamins and minerals of aluerone layers are driven in to the endosperm - milling won’t lead to loss of nutrients now
  2. drying - germ gets attached to grain firmly and also, the rice grain hardens. starch is gelatinised
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37
Q

hard rice grain - advantage -

A
  1. resistance to insects

2. storage suitable

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38
Q

advantage of starch gelatinisation

A

improvement of keeping quality

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39
Q

disadvantage of older parboiling methods

A

off flavour smell

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40
Q

modern methods of parboiling - advantage

A

no smell

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41
Q

wheat - types

A

whole wheat atta

refined maida, white flour (70% extraction)

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42
Q

protein content of wheat

A

9-16 %

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43
Q

limiting amino acids in wheat proteins

A
  1. lysine

2. tryptophan

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44
Q

processing of wheat flour

A
  1. whitens flour

2. loss of vitamins and minerals occur

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45
Q

how to increase the quality of maize protein genetically

A
  1. introduction of opaque - 2 gene
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46
Q

protein quality of maize

A
  1. increased leucine

2. decreased lysine and tryptophan

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47
Q

nutritive composition of maize

A
  1. energy
  2. protein
  3. fats
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48
Q

maize use -

A
  1. corn flakes
  2. desserts
  3. custards
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49
Q

Millets

A
  1. smaller grains
  2. ground
  3. outer layer is not removed
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50
Q

millets - examples

A
  1. jowar/ sorghum
  2. bajra/ pearly millets
  3. ragi
  4. kodo
  5. minor millets/ pseudocereals
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51
Q

jowar - other names

A
  1. sorghum
  2. kaffir corn
  3. milo
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52
Q

jowar % protein content

A

9-14 %

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53
Q

protein quality of jowar

A
  1. low lysine , threonine

2, high leucine

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54
Q

jowar is primarily consumed in

A
  1. telangana

2. marathawada

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55
Q

Bajra is primarily consumed in

A

northern and peninsular india

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56
Q

Bajra protein content %

A

10-14 %

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57
Q

nutritive value of bajra

A
  1. deficit lysine and threonine
  2. high vitamin B complex
  3. Calcium
  4. iron
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58
Q

Ragi - nutritive advantage

A

high calcium

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59
Q

Ragi is primarily consumed in

A

andhra and karnataka as porridge

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60
Q

cheapest millet

A

ragi

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61
Q

pulses

A
  1. grams
  2. lentils
  3. peas
  4. beans
    lathyrus sativus
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62
Q

lathyrism

A
  1. common in madhya pradesh, uttar predesh and bihar

2. due to excessive consumption of kesari dal

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63
Q

protein value of pulses -

A

20-25%

  1. more quantity of protein than egg, meat, fish
  2. inferior quality than animal proteins
  3. rich in lysine, minerals, vit B complex (riboflavin, thiamine)
  4. poor in methionine and cysteine
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64
Q

germinating of pulses

A
  1. increase vitamin C and B
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65
Q

fermentation of pulses

A
  1. increase riboflavin, thiamine and niacin
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66
Q

poor man’s mea

A

pulses

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67
Q

maximum energy among pulses

A

soyabean (432 kcal)

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68
Q

maximum proteins among pulses

A

soyabean (43.2 g)

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69
Q

maximum fat among pulses

A

soyabean (19.5 g)

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70
Q

maximum calcium among pulses

A

horse gram (287 mg)

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71
Q

maximum iron among pulses

A

soyabean (10.4 mg)

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72
Q

maximum thiamine among pulses

A

soyabean (0.73 m)

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73
Q

maximum riboflavin among pulses

A

soyabean (0.39 mg)

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74
Q

maximum niacin among pulses

A

peas dry (3.4 mg)

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75
Q

maximum vitamin C among pulses

A

bengal gram (3 mg)

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76
Q

antinutritional factors in pulses

A
  1. phytates

2. tannins

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77
Q

how are anti nutritional factors destroyed

A

by applying heat

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78
Q

high oligosacchrides in pulses cause

A

flatulence

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79
Q

soyabean nutritive profile

A
  1. 40% protein
  2. 20 % fats
  3. 4% minerals
  4. limiting amino acid is methionine
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80
Q

soyabean - ways of eating

A
  1. as a dal
  2. chappati atta
  3. soyabean milk and curd
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81
Q

function of vegetables

A
  1. protective
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82
Q

vegetables - nutritive content

A
  1. high vitamin
  2. high mineral
  3. green peas, beans - good sources of protein
  4. dietary fibers
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83
Q

Types of vegetables

A
  1. green leafy
  2. roots and tubers
  3. others
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84
Q

green leafy

A

palak, amaranth, cabbage, methi

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85
Q

nutritive value is directly proportional to

A

green color of the vegetable

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86
Q

green leafy - nutritive profile

A
  1. carotenes
  2. calcium
  3. iron
  4. vitamin c
  5. riboflavin
  6. folic acid
  7. 2-4 % proteins (lysine)
  8. high water content
  9. high dietary fibers
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87
Q

limiting amino acids in green leafy

A
  1. sulfur containing amino acid
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88
Q

antinutritional factors of green leafy

A

oxalates (decrease calcium and iron absorption)

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89
Q

calorific value of green leaves

A

25-30 kcal per 100 g

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90
Q

RDA green leafy

A

40 g

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91
Q

roots and tubers

A
  1. potatoes
  2. yams
  3. sweet potato
  4. colocasia
  5. carrots
  6. onions
  7. radish
  8. topioca
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92
Q

carrots - vitamin A

A

beta carotenes are high

93
Q

roots and tubers - role

A
  1. subsidary food

2. needs to be supplemented by foods rich in protein

94
Q

RDA of roots and tubers

A

50-60 g

95
Q

other vegetables

A
  1. brinjals
  2. tomatoes
  3. cauliflower
    have vitamins and minerals
  4. beans
  5. drumsticks
  6. green mangoes have many many many many many many many many many many many many many many many ok maybe not many but fairly enough iron
96
Q

RDA of other vegetables are

A

60-70 g

97
Q

nuts example

A
  1. ground nut
  2. walnut
  3. coconut
  4. pistachio
  5. almonds
  6. cashew nuts
98
Q

oil seeds example

A
  1. sunflower
  2. cottonseeds
  3. mustard
  4. sesame
  5. maize
99
Q

nutritive profile of nuts and oil seeds

A
  1. fats - high quantity - essential fatty acids

2. proteins- high quality - small amount

100
Q

nuts - nutritive profile

A
  1. fats
  2. proteins
  3. B complex
  4. Calcium
  5. phosphorous
  6. iron
  7. cellulose
101
Q

oils - nutritive profile

A
  1. fats with essential fatty acids

2. proteins

102
Q

fats % of walnut

A

64.5%

103
Q

fat % of almond

A

58.7 %

104
Q

fat % of cashew nut

A

46.9%

105
Q

fat % of peanut

A

40%

106
Q

highest protein content among nuts

A

ground nut

107
Q

ground nut protein content %

A

26.7 %

108
Q

nuts which are good sources of iron

A
  1. cashew

2. almond

109
Q

best source of iron - nuts

A

pistachio - 14 mg per 100 g

110
Q

how to make foods rich in proteins from oil seeds

A
  1. after oil extraction

2. residues (oilseed cakes) can be formulated into food rich in proteins which is also acceptable

111
Q

food rich in protein made from oil seeds

A
  1. indian multipurpose foods
  2. balahar
  3. balanced malt food
112
Q

nuts - digestibility

A

not much because of

  1. cellulose
  2. fats
113
Q

peanuts - storage

A

dry and then store proeprly to avoid aspergillus flavus

114
Q

fruits - function

A
  1. protective
115
Q

fruits - nutritive value

A
  1. vitamins
  2. minerals
  3. organic acids
  4. cellulose
116
Q

special feature of fruit

A
  1. can be eaten raw - nutrients will be available
117
Q

fruits - vitamins C

A
  1. orange
  2. gauva
  3. amla
118
Q

orange RDA

A

one medium sized

119
Q

fruits containing carotenes

A

papaya and mango

120
Q

minerals present in fruits

A
  1. sodium
  2. potassium
  3. calcium
  4. iron
121
Q

fruits containing calcium

A
  1. sitaphal
  2. raisins
  3. dates
  4. apricots
122
Q

fruits containing iron

A
  1. raisins
  2. dates
  3. apricots
123
Q

effect of fruits on urine

A

it alkalinize the urine

124
Q

fruits rich in carbohydrates

A
  1. bananas

2. mango

125
Q

pectin rich fruit -

A

guava

126
Q

use of pectin -

A

preparation of fruit jellies

127
Q

fruit sugar - quality

A
  1. easily digestible

2. rapidly absorbed

128
Q

fruit sugar - quantity

A

directly proportional to the ripeness

129
Q

role of fruit cellulose

A

facilitate bowel movement

130
Q

RDA

A

85 g of fresh fruit

131
Q

aim of nutritional education regarding fruits

A
  1. intake of seasonal fruit

2. expensive fruits doesn’t equal nutritive fruit automatically

132
Q

fruit with maximum calories

A

almonds - 655 kcal per 100 g of edible portion

133
Q

fruit with maximum calcium

A

almond - 230 mg

134
Q

fruit with maximum iron

A

raisin 7.7 mg

135
Q

fruit with maximum carotene

A

papaya 2740 mcg

136
Q

fruit with maximum vitamin C

A

amla - 600 mg

137
Q

animal foods - nutritive profile

A
  1. proteins - all essential amino acid
  2. fats - a lot
  3. vitamins - some
  4. minerals - some
  5. B12 - exclusive to animal foods
138
Q

nearly perfect foods

A
  1. cow’s milk

2. hen’s eggs

139
Q

Milk - nutrition profile

A
  1. best, complete
  2. blend of all nutrients required for growth and development
  3. retinol and vitamin D source
  4. lactose
  5. all known minerals
  6. all vitamins except vitamin C
140
Q

chief protein of the milk

A
  1. casein in form of calcium caseinogenate
  2. lactalbumin
  3. lactoglobulin
141
Q

animal milk protein : human milk protein

A

3:1

142
Q

quality of animal milk proteins

A
  1. has all essential amino acid
143
Q

quality of human milk nutritive advantage

A
  1. has all essential amino acid
  2. has more tryptophan and sulfur containing amino acids (especially cysteine)
  3. higher linoleic and oleic acid
  4. has more sugar
144
Q

fat % content of human milk

A

3.4 %

145
Q

fat % content of buffalo milk

A

8.8%

146
Q

lactose

A
  1. less sweet

2. easily fermented by LAB

147
Q

minerals in milk

A
  1. all
  2. particularly calcium
  3. very less iron
148
Q

minerals in milk

A

calcium, iodine, sodium, phosphorous, potassium, copper, cobalt, magnesium

149
Q

highest % content of fats

A

buffalo’s milk - 6.5 g

150
Q

highest % content of protein

A

buffalo milk - 4.3 g

151
Q

highest % content of lactose

A

human milk - 7..4 g

152
Q

highest % content of calcium

A

buffalo’s milk 210 mg

153
Q

highest % content of iron

A

human milk - 0.4-0.5 mg

154
Q

highest % content of vitamin C

A

human milk - 3 mg

155
Q

highest % content of minerals

A

animal milk - 0.8 g

156
Q

highest % content of water

A

human milk - 88 g

157
Q

highest % content of energy

A

buffalo’s milk 117u kcal

158
Q

Milk products

A
  1. khoa
  2. cheese
  3. butter
  4. ghee
  5. ice cream
  6. whoel milk
  7. dried and condensed milk
159
Q

skimmed milk

A
  1. fat content is removed
  2. vitamins are removed

protein and calcium is present

160
Q

toned milk

A

1 part water
1 part natural milk
1/8 part skimmed milk

  1. stirred
  2. pasteurized
  • cheaper
  • equivalent to cow’s milk
161
Q

vegetable milk

A
  1. soyabean

2. ground nut

162
Q

techniques to prepare vegetable milk

A

perfected by central foood technological research institute mysore

163
Q

eggs- nutritive profile

A
  1. all nutrients except vitamin c and carbohydrates
164
Q

egg - composition

A

12 % - shell
58% egg white
30% - egg yolk

165
Q

60 g of egg - nutritive profile

A

70 kcal of energy

  1. 6 g proteins
  2. 6 g fats
  3. 30 mcg calcium
  4. 1.5 mg iron
  5. all vitamins except vitamin c
  6. calcium
  7. phosphorous
  8. iron
  9. zinc
166
Q

quality of egg proteins

A
  1. all essential amino acids are present
  2. in right proportion

egg protein is taken as the standard protein

167
Q

NPU (digestibility x biological value ) for egg

A

100

168
Q

NPU for meat

A

80

169
Q

NPU for milk

A

75

170
Q

antinutrititve factor

A

avidin (prevent biotin absorption)

171
Q

avidin is destroyed by

A

boiling

172
Q

why is cooked egg better

A

raw egg cannot be assimilated in intestine

173
Q

cholesterol content of egg

A

250 mg /egg

174
Q

fish protein content

A

15-25%

175
Q

fish protein quality

A
  1. satisfactory amino acid balance

2. good biological value

176
Q

fish fats - content

A
  1. vitamin A
  2. vitamin D
  3. unsaturated fatty acids
177
Q

fish bones - content

A
  1. calcium
  2. phosphorous
  3. flourides
178
Q

fish iron % content

A

0.7 - 3 mg per 100 g

179
Q

sea fish - mineral- oysters, lobsters

A

iodine

180
Q

meat protein content -

A

15- 20 %

181
Q

meat- protein quality

A
  1. good source of all essential amino acids
182
Q

iron content in meat

A
  1. heme

2. 2-4 mg per 100 g

183
Q

meat - nutritive profile

A
  1. protein
  2. iron
  3. fat (non essential)
  4. zinc
  5. vitamin B
  6. phosphorous
  7. calcium
184
Q

calcium content of meat

A

10-25 mg per 100 g

185
Q

goat’s protein content

A

21.4 g per 100 g

186
Q

fats content in hen’s egg

A

13.3 g per 100 g

187
Q

mineral content in fish

A

1.5 g per 100 g

188
Q

nutritive profile of fats and oils

A
  1. energy

2. fat soluble vitamins A, D

189
Q

animal origin fats - nutritive profile

A
  1. saturated fatty acids
190
Q

plant source fats - nutritive profile

A
  1. . PUFA

2. no vitamins

191
Q

red palm oil - vitamin content

A
  1. carotene
192
Q

hyrdrogenated fats

A
  1. vanaspati
193
Q

margarine

A
  1. made from vegetable oil

2. fortified with vit A, D

194
Q

sugar

A
  1. carbohydrate food

2. produced from sucrose - india/ sugar beet - elsewhere

195
Q

refined sugar -

A

pure sucrose

196
Q

jaggery

A
  1. prepared from sugarcane
197
Q

jaggery - nutritive profile

A
  1. sugar
  2. carotene
  3. iron (derived from cooking pans)
198
Q

honey - nutritive profile

A
  1. 75% sugar
    - fructose
    - sucrose
199
Q

condiments and spices

A
  1. stimulate appetite
  2. enhance palatability
  3. essential oils in it - carminative - aids digestion
200
Q

excessive use of condiments and spices cause

A

peptic ulcers

201
Q

condiments and spices

A
  1. asfoetida
  2. cardamom
  3. chillies
  4. garlic
  5. cloves
  6. ginger
  7. mustard
  8. pepper
  9. tamarind
  10. turmeric
202
Q

beverages

A

appreciated for

  1. flavour
  2. stimulating property
203
Q

fruits - types

A
  1. fresh

2. dry

204
Q

types of beverages

A
  1. coffee, tea, cocoa
  2. soft drinks - aerated water, pepsi cola, lemonade, fruit juices
  3. alcoholic beverages - rich in calories
205
Q

coffee- nutritive content

A
  1. caffeine 0.6- 2 %
  2. volatile oils (caffeol)
  3. tannic acid
206
Q

coffee bean tanin is destroyed by

A

roasting the coffee beans

207
Q

aroma of coffee is because of

A
  1. destroying of tanin

2. protein coagulation

208
Q

role of coffee

A
  1. stimulant of cns
209
Q

tea - types

A
  1. black

2. green

210
Q

green tea is used in - places

A
  1. assam
  2. japan
  3. china
211
Q

what type of tea is more astringent

A

green tea

212
Q

composition of tea

A
  1. caffeine - 2-6%
  2. tannic acid - 6-12 %
  3. theophylline
  4. essential volatile oils - 5%
213
Q

tea +milk

A

tannin in tea and casein in milk - combine - form a harmless compound

214
Q

cocoa (beans)- nutritive profile

A
  1. fats

2. threobromine ( cns stimulating)

215
Q

protein content of 150 ml of coffee

A

1.8 g

216
Q

fat content of 150 ml of coffee

A

2.2 g

217
Q

carbohydrate content of 150 ml of coffee

A

17.8 g

218
Q

energy content of 150 ml of coffee

A

98 kcal

219
Q

types of soft drinks

A
  1. carbonated

2. non carbonated

220
Q

ingredients of soft drinks

A
  1. carbon dioxide
  2. sugars
  3. citric, tartaric etc acids
  4. coloring agents
  5. flavouring agents
221
Q

fruit beverages - example

A
  1. juices
  2. cordials
  3. squash

cordials and squashes are needed to be diluted

222
Q

alcoholic beverages

A
  1. whisky
  2. rum
  3. beer
  4. gin
  5. arrack
223
Q

beer - alcoholic content

A

5-6 %

224
Q

whisky, rum ,gin, brandy - alcoholic content

A

40-45%

225
Q

energy supplied by alcohol

A

7 kcal per gram

226
Q

vinegar

A
  1. nautral

2. synthetic

227
Q

natural vinegar- formation

A

made by fermentation of

  1. fruits
  2. malt
  3. molasses
228
Q

acetic acid content of natural vinegar

A

3.7 % atleast

229
Q

synthetic vinegar

A
  1. LABELLED AS SUCH (according to prevention of food adulteration act)
  2. should not have lead, copper, arsenic, or mineral acids

Preventive and social medicine (13 decks)

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