UNIT -5

SPORTS AND NUTITION

QUESTION BANK WITH SOLUTION

1 “A diet is called balanced only when: 1

A. Food is hygienic and easy to digest

B. It has all essential nutrients in proper ratio
C. A & B both
D. None of these

2 The chemicals found in food ,that help the body to work properly or the 1
nourishing substances found in food is known:

A. Calories
B. Nutrients
C. Energy Food
D. None of above

3 An energy-producing value of food is known as: 1

A. Calories
B. Nutrients
C. Energy Food
D. Jules

4 The food component which is known as energy giving food component 1

/Nutrient is :

A. Proteins
B. Minerals
C. Carbohydrates
D. Vitamins

5 The food component which is known as body building food component 1

/Nutrient is :

A. Proteins
B. Minerals
C. Carbohydrates
D. Vitamins

6 The food component which is known as Protective food components 1

 /Nutrients is :

A. Proteins
B. Minerals
C. Vitamins
D. B & C Both

7 The Nutrients which are required in large amounts in the diet is known 1
as :
A. Important Nutrient
B. Micro-nutrient
C. Macro-nutrient
D. Necessary nutrient

8 The carbohydrate which are soluble in water, crystalline & sweet in taste 1
are called:
A. Complex Carbohydrate
B. Simple Carbohydrate
C. Sweet Carbohydrate
D. Medium Carbohydrate

9 The carbohydrate which are insoluble in water & are not crystalline are 1
called:

A. Complex Carbohydrate
B. Simple Carbohydrate
C. Sweet Carbohydrate
D. Medium Carbohydrate

10 Source of fat is 1
A. Vegetables
B. Butter
C. Fruits
D. All of above

11 Which of the following is the part of macro-nutrients? 1

A. Carbohydrates
B. Proteins
C. Fats
D. All of these

12 Which is not an animal protein? 1

A. Egg
B. Meat
C. Milk
D. Soybean
13 Ratio of Hydrogen & Oxygen in water is: 1
 A. 2 : 1
B. 3 : 2
C. 4 : 1
D. 1 : 1
14 The main function of Proteins is to: 1
A. Make new tissues
B. Help in growth of body
C. Help in repairing tissues
D. All of above

15 Which is not a function of water? 1

A. Transportation of nutrients to the cells of the body.
B. Excretion of waste products
C. Regulation the body temperature.
D. Provide energy to the body
16 Which of the following is the part of micro nutrients? 1
A. Vitamins
B. Minerals
C. Both A & B
D. None of these

17 Which of the following is not a fat soluble vitamin? 1

A. Vitamin-A
B. Vitamin-B
C. Vitamin-D
D. Vitamin-K

18 Which of the following is not a source of vitamin-C? 1

A. Kiwi
B. Cereals
C. Strawberries
D. Pineapple

19 Deficiency of vitamin ‘A’ in diet leads to : 1

A. Beri- Beri
B. Night Blindness
C. Scurvy
D. Rickets
20 Deficiency of vitamin ‘D’ in diet leads to : 1
A. Beri- Beri
B. Night Blindness
C. Scurvy
D. Rickets

21 Which of the below vitamin is also known as thiamin? 1

 A. Vit-A
B. Vit-B1
C. Vit-C
D. Vit-D
22 Deficiency of vitamin ‘B1’ in diet leads to : 1
A. Beri- Beri
B. Night Blindness
C. Scurvy
D. Pellagra

23 Deficiency of vitamin ‘B5’ in diet leads to : 1

A. Beri- Beri
B. Night Blindness
C. Scurvy
D. Pellagra

24 Deficiency of vitamin ‘C’ in diet leads to : 1

E. Beri- Beri
F. Night Blindness
G. Scurvy
H. Rickets

25 Which of the following is not the part of micro-mineral? 1

A. Iodine
B. Copper
C. Iron
D. Calcium

26 Which of the following is macro-mineral? 1

A. Calcium
B. Potassium
C. Sodium
D. All of these

27 The deficiency of Iodine in diet can leads to: 1

A. Goitre
B. Anemia
C. abnormal heart rhythms
D. Osteoporosis

28 The deficiency of Iron in diet can leads to: 1

A. Goitre
B. Anemia
C. Abnormal heart rhythms
D. Anaemia.

29 The deficiency of Calcium in diet can leads to: 1

 A. Goitre
B. Anemia
C. Abnormal heart rhythms
D. Osteoporosis

30 The deficiency of Phosphorus in diet can leads to: 1

A. Goitre
B. Anemia
C. Abnormal heart rhythms
D. Osteoporosis

31 The component of diet, which provide energy or calories is known as: 1

A. Energy foods of diet

B. Nutritive component of diet
C. Calorie foods
D. None of Above
32 Which of the following is not a nutritive component of diet? 1
A. Carbohydrates
B. Protein
C. Fats
D. Water

33 Which of the following is not a non- nutritive component of diet? 1

A. Colors
B. Protein
C. Fiber
D. Water

34 What do you mean by balanced diet? Discuss various components of 2/3/4/

balance died in detail. 5
Balanced diet is a diet which contains all the essential nutrients in appropriate
amount that are required for Proper functioning, Growth and Development of the
body.It contains the right amounts of all the food groups. It includes fruit,
vegetables, grains, dairy products, and protein.Eating wrong amounts of a food
group, whether it is too much or too little, is called an "unhealthy diet" or an
“Imbalanced diet".
COMPONENTS:
 Carbohydrates
 Proteins
 Fats
 Vitamins
 Minerals
 Water
35 What do you mean by Carbohydrates? Discuss the functions & sources of 2/3/4
carbohydrate. /5

Carbohydrate is the most important source of energy. It contain the

elements of carbon, hydrogen and oxygen. The first part of the name
'carbo' means that they contain carbon.The second part of the name 'hydr'
means that they contain hydrogen. The third part of the name 'ate' means
that they contain oxygen.
In all carbohydrates, the ratio of hydrogen atoms to oxygen atom is 2:1
There are two types of carbohydrates Simple & complex carbohydrate.
Simple carbohydrate is soluble in water & is crystalline. These are sweet
in taste and are called sugar
Complex carbohydrate is insoluble in water & is not crystalline. These are
not sweet in taste.

FUNCTIONS

 Providing energy and regulation of blood glucose

 Store energy
 Breakdown of fatty acids and prevent ketosis
 Spare protein and fat for other uses.
 Store glycogen as Glucose energy

SOURCES

 Whole grains.
 Bread
 Milk
 Popcorn
 Potatoes
 Cookie
 Soft drinks

36 What do you mean by Proteins? Discuss the functions & sources of Protein. 2/3/4
/5
It contain element of carbon, hydrogen, oxygen, nitrogen and sometimes
sulphur. Proteins are very large molecules, so they cannot be directly
absorbed into our blood, so they are turned into amino acids by our
digestive system. There are 23 amino acids. out of these, 9 amino acids
must be available in the diet.
Excessive use of protein in diet, especially animal proteins can result in
heart disease, osteoporosis, stroke and kidney diseases

There are two types of protein i.e animal protein and vegetable protein
The protein which we get from animal products is called animal protein.
This protein considered far better than vegetable protein. The protein
which we get from vegetables is called vegetable protein.
 FUNCTIONS

To create blood, muscles, nails, skin, hair and tissues in internal organs.
Proteins form new tissues, repair the broken tissues, regulate balance of
water and acids, transport oxygen and nutrients and make antibodies.
Excessive use of protein in diet, especially animal proteins can result in
heart disease, osteoporosis, stroke and kidney diseases

ANIMAL PROTEIN SOURCES

 Eggs
 Milk
 Milk products
 Meat
 Chicken
 Fish

VEGETABLE PROTEIN SOURCES

 Pulses
 Soybean
 Mustard
 Ground Nuts
 Dry Fruits

37 What do you mean by Fats? Discuss the functions & sources of Fats 2/3/4
/5
Fats are also an important source of energy like Carbohydrate & also
contain the elements of carbon, hydrogen and oxygen like carbohydrates
but in the percentage of 76, 12, an 12, respectively.

There are three different groups of fats in diet:

 Saturated fats
 Poly saturated fats
 Monounsaturated fats.

SATURATED FATS

Saturated fat is a type of dietary fat. It is one of the unhealthy fats.

These fats are most often solid at room temperature. Foods like butter,
palm and coconut oils, cheese, and red meat,fast foods, pastries and
biscuits have high amounts of saturated fat.
The intake of saturated fats increases the chances of heart disease, due to
the increase of cholesterol in the blood.This is also known as bad
cholesterol
 POLY SATURATED FATS/MONOUNSATURATED FATS.

Poly/mono unsaturated fats are simply fat molecules that have more than
one unsaturated carbon bond in the molecule; this is also called a double
bond.Oils that contain poly/mono unsaturated fats are typically liquid at
room temperature but start to turn solid when chilled.
Olive oil is an example of a type of oil that contains poly/mono
unsaturated fats.
Poly/mono unsaturated fat is found mostly in nuts, seeds, fish, seed oils,
and oysters.
This is also known as good cholesterol

FUNCTIONS

 Fats keep us warm

 Protect body organs
 Help in the production of hormones
 Provide energy to the body
 Support cell growth.

38 Discuss the types, function & sources of minerals. 2/3/4

/5
Minerals are substances that are formed naturally in the Earth...
These are usually solid, inorganic, have a crystal structure, and form
naturally by geological processes.
Minerals are required in small amount in our daily food and drink & our 4
present of body weight is made up of minerals.

There are two type of minerals:

Macro major mineral like calcium ,sodium, phosphorous & potassium and
micro minerals Iodine, Iron, Copper and Cobalt

FUNCTIONS

 Building strong bones, healthy teeth and muscles.

 Supports in working of brain properly & transmission of nerve
impulse.
 Formation of enzymes, hormones & maintenance of normal heart
beat.
 Help your body grow, develop, and stay healthy.

39 Discuss the types, function & sources of vitamins. 2/3/4

 /5
Vitamins are a group of Natural substances which are necessary in small

amount for the proper growth and good health of the body

If particular vitamin is not present in diet, it may cause a deficiency

disease.

TYPES

Vitamin-A , vitamin-B, vitamin-D, vitamin-E & vitamin-K

SOURCES

Ghee, curd , egg yolk, milk products, fish , tomato, papaya , orange ,
carrot ,cauliflower , spinach , cabbage , potato ,wheat , egg , , meat , butter etc.

40 What do you mean by Nutritive component of diet? Discuss any two in detail 2/3/4
/5
Nutritive components of diet are those component which provide energy
or calories. Calorie is an energy-producing value in food when oxidized in
the body.
In simple words calories are the measuring unit of energy & the food
which provide calories in the form of nutrition/energy is known Nutritive
components of diet

Below are the nutritive components of diet:

 Carbohydrates
 Proteins
 Fats
 Vitamins
 Minerals

(Explanation of all component already given above)

41 What do you mean by non-nutritive component of diet? Discuss various non- 2/3/4
nutritive components of diet in detail /5

Non-Nutritive components of diet are those components which do not provide

energy or calories.
Below are the few Non-nutritive components amongst thousands of Non-nutritive
components.

 WATER
 ROUGHAGE OR FIBER
  COLORS
 FLAVOURS.

WATER

Water is a colourless and odourless substance found all over Earth.Water

is a compound which is made up of hydrogen and oxygen elements in the
ratio 2:1 & made up of billions of molecules.

ROUGHAGE

Fiber, also known as roughage. It is the part of plant-based foods (grains,

fruits, vegetables, nuts, and beans) that the body can’t break down.
It passes through the body undigested, keeping your digestive system
clean and healthy, easing bowel movements, and flushing cholesterol and
harmful toxins out of the body.

FLAVOUR

When food is consumed, the interaction of taste, odour and texture

provide an overall sensation, which is known as flavour.

COLOR

Together with flavour and texture, colour plays an important role

in food acceptability. The colours of foods are result of natural pigments or
of added colours. These colors made possible through pigments found
naturally in fruits and vegetables.

42 What you mean by macro nutrients? Discuss about macro-nutrients in 2/3/4

detail. /5

The Nutrients which are required in large amounts in the diet or a

substance required in relatively large amounts for the normal growth and
development of an organism.

Below are the macro-nutrients:

 Carbohydrates
 Proteins
 Fats
 Water

(Explanation of all component already given above)

43 What you mean by micro- nutrients? Discuss the types & sources of vitamins in 2/3/4
 detail. /5

The Nutrients which are required in small amounts in the diet or a substance
required in trace/very small amounts for the normal growth and development of
a living organism.

Below are the macro-nutrients:

 Vitamins

 Minerals

(Explanation of all component already given above)

44 How food intolerance is treated? What are Symptoms Explain in brief?

Ans. Food intolerance is treated by medical help where we know the food which
causes problem. Food intolerance is more common than food allergy. Food
intolerance is a term used widely for varied physiological response associated
with a particular food. The individual elements of certain foods that cannot be
properly purposed and absorbed by our digestive system.

Symptoms of Food Intolerance :

Food intolerance can cause nausea, stomach pain, Diarrhoea, Vomitting,
Flatulence Gas, Cramps, heart burn, headache, irritability, nervousness etc.
45 Describe the myths of dieting. (1 × 5 = 5)
Ans Food Myth/ Dieting Myths.
(i) Myth :- Low fat or no fat diet are good.
Fact :- Body needs fats for energy, tissue repair and to transport vitamin A.D, E.K.
Just cut down on saturated fat eating unsaturated fats.
(ii) Myth Crash :- Dieting or Fasting may loose weight.
Fact :- It may be true in short term but ultimately it hinder weight loss. Loosing
over the long term burns off fat whereas crash dieting or fasting not only removes
fat but who leans muscles.
(iii) Myth :- Food eaten by late night is more fattening.
Fact :- it doesn’t make much change.
(iv) Myth :- Low fat milk has less calcium that full fat milk.
Fact :- Skimmed and semi skimmed actually have more calcium because it is in
watery part and not in creamy part of milk.
(v) Myth :- Vegetarian cannot build muscles.
Fact :- Vegetarian can built muscles as meat eaters by getting their proteins from
vegetables such as cheese nuts pulses etc.

(vi) Myth :- Healthy food is expensive.

Fact :- Tinned, stored, packed food is expensive, whereas local & seasonal food is
inexpensive.
(vii) Myth:- Milk should not be taken immediately after fish.
 Fact: It is not true, it will not give any allergy or irritation scienctist don’t think so.
(viii) Myth:- Eat less nuts they are too fattening
Fact: It is true that nuts contain a lot of fat but it is mostly the food kind. Recent
research suggested that eating nuts as part of a healthy diet may even help you
loose weight (Explain any five)
46 Mention five pitfalls of dieting
Ans. Pilfalls of dietiating are following -
(a) Disturbed Digestive System
(b) Acidity Problems
(c) Gastric Problems
(d) Muscular Weakness
(e) Quick Tiredness
(f) Loose the Straining of Face
(g) Disturbed Metabolic Rate
(h) Peptic ulcer
(i) Chance of heart problem
(j) Pain in Stomach
(k) Palpitations
(l) After dieting when person comes, normal diet his body
weight overshoot to his initial body weight from where
he started the dieting. (any three)
Eating for weight control-A healthy weight.
Eating for weight Control
A healthy weight is a weight that lowers your risk for health problems, generally
body mass index (BMI) and waist size are good ways to achieve healthy weight.
Methods to calculate
BMI = Weight in Kg/ (Height in m)2.
Eating for weight control :- Factors to control body weight
* Balanced diet
* Drink lots of water
* Eating lot of fibrous food
* Regular Medical Checkup
* Avoid Fats
* Medicine only by doctors advice
* Physical Activity
* Avoid Drinking
* Avoid Junk food
* Meals in small intervals