Ultimate NCERT Solutions for Chapter 9 Dietary Considerations and Food Quality

Updated Solution 2024-2025                                                               Solution 2024-2025

NCERT Solutions for Class 10 Physical Education, Chapter 9 Dietary Considerations and Food Quality

(Questions/Answers & Activities)

Chapter 9 Dietary Considerations and Food Quality

Questions Answers Based on chapter 9 Dietary considerations and food Quality

Q1: Why is food important for humans beyond just taste and appearance?
Ans 1: Food is essential not just for taste or appearance, but because it provides the body with nutrients for energy, growth, and overall health. Good quality food helps maintain fitness and prevent diseases. While people often eat for pleasure, it’s important to focus on the nutritive value, avoid adulteration, and be aware of food safety to stay healthy.

Q2: What is dietary planning and why is it necessary?
Ans 2: Dietary planning is the process of choosing and preparing meals that meet the body’s nutritional needs using available resources. It helps in staying healthy and fit by ensuring a balanced diet. It also saves time, energy, and money while adding variety to meals and reducing food wastage. Good planning makes meal preparation easier and healthier for all age groups.

Q3: How does age affect food and nutrient requirements?
Ans 3: Age significantly affects the need for food and nutrients. Infants need only milk at first, while children and teens need extra nourishment due to growth. Adolescents often prefer trendy food, needing guidance toward healthy choices. Older people may struggle with chewing or digestion, requiring softer, easy-to-digest foods like idlis or cooked vegetables for proper nutrition.

Q4: How does gender influence nutritional needs?
Ans 4: After age 10, males and females have different growth patterns and body compositions, which leads to varying nutritional needs. Men are generally more muscular, while women need more iron due to menstruation. Both genders benefit from whole grains, leafy vegetables, fruits, and dairy. Understanding these differences helps in choosing the right foods to stay healthy.

Q5: How does physical activity impact energy and nutrient needs?
Ans 5: Physical activity levels directly affect energy and nutrient needs. People with sedentary jobs require less energy, while athletes or laborers need more. Intense activities increase the need for vitamins like B-complex and energy-rich foods. Whole grains, dairy, nuts, eggs, and fish are good choices for active individuals. Avoiding fried and fatty foods helps maintain fitness.

Q6: What role does physiological state play in dietary needs?
Ans 6: Physiological states like pregnancy, childhood, adolescence, and athleticism increase nutrient requirements due to faster growth and development. For example, a pregnant woman needs more calories, and an athlete needs more protein. Foods should be selected carefully to match these needs and avoid malnutrition or illness. High-energy foods like Ladoo’s may be suitable for active people but not for those with sedentary lifestyles.

Q7: How do economic factors affect food choices?
Ans 7: Economic factors influence food selection as some nutritious foods may be expensive. However, affordable options like groundnuts can be as nutritious as costly ones like cashews. Seasonal and local foods are often cheaper and healthier. Buying from wholesale markets or preparing food at home helps save money and ensures freshness and nutrition.

Q8: Why are time and cooking skills important in meal preparation?
Ans 8: The number and type of dishes in a meal depend on the time, ingredients, equipment, and the cook’s skills. Poor planning can affect meal quality. Preplanning and involving family members in cooking saves time and ensures nutritious meals. Even with limited time, proper planning helps in preparing tasty and healthy dishes.

Q9: How do region, religion, and culture affect food habits?
Ans 9: Local food availability, religious beliefs, and cultural traditions greatly shape food choices. For example, coastal people eat more fish, and Jains avoid onion and garlic. Festive foods like gujia during Holi reflect cultural links. However, modern lifestyles and mobility are gradually changing traditional food habits, making dietary planning more inclusive and adaptable.

Q10: How do individual food preferences affect meal planning?
Ans 10: Everyone has personal food preferences based on taste, culture, or beliefs. A vegetarian may not eat meat, while a non-vegetarian might prefer it. Ignoring personal likes over time can lead to dissatisfaction, under-eating, or health issues. So, meals should be planned to respect preferences while ensuring they are balanced and nutritious.

Q11: What is sensory appeal and why does it matter in food selection?
Ans 11: Sensory appeal refers to how food looks, smells, tastes, and feels. Attractive, tasty, and well-textured food is more enjoyable and accepted. For example, crispy papad or chilled ice cream adds to the food experience. Food that appeals to the senses encourages better eating habits and contributes to a satisfying meal.

Q12: What is satiety value and how does it affect health?
Ans 12: Satiety value is the feeling of fullness and satisfaction after eating. Meals with high satiety value prevent frequent hunger, support better work efficiency, and maintain health. While planning meals, it’s important to include foods that keep one full for longer to avoid overeating or unhealthy snacking later.

Q13: How does media and advertising influence food choices?
Ans 13: Advertisements often influence food choices, especially among children. Many processed and packaged foods attract buyers with discounts or free gifts, even if they’re unhealthy. It’s important to check nutrition labels before buying. Promoting healthy foods through ads can help people make better dietary decisions.

Q14: How does accessibility and transport affect food availability?
Ans 14: People living in remote areas or without transport may have limited access to nutritious food. Natural disasters or poor infrastructure can further restrict supply. However, online delivery, local bazaars, and haats have improved access to fresh and affordable food, making it easier to plan a balanced diet.

Q15: Why is proper diet important for sportspersons?
Ans 15: Sportspersons need a well-balanced diet to meet high energy needs from intense training and competitions. Right nutrition improves endurance, prevents injury, and supports quick recovery. Age, gender, body type, type of sport, and environment all affect dietary needs. Eating the right foods at the right time helps athletes perform at their best.

Q16: What is the role of carbohydrates in a sportsperson’s diet?
Ans 16: Carbohydrates are the main source of energy for athletes. Depending on the sport, 3–10 grams per kg of body weight may be needed daily. They help maintain stamina and performance by storing glycogen in the body. Foods like rice, bread, bananas, and potatoes are good sources. Overconsumption can cause digestive problems and lower performance.

Q17: Why is protein important for athletes?
Ans 17: Proteins help in building and repairing muscles, forming enzymes, and supporting immunity. Athletes need 1.2–2.0 grams per kg of body weight. Good sources include milk, eggs, soy, and nuts. Too little protein leads to fatigue and injuries, while too much, especially from supplements, can harm kidneys and bones. Balance is key for performance and recovery.

Q18: How should fats be consumed by sportspersons?
Ans 18: Fats provide energy for long-duration activities and help in hormone production. Healthy fats from nuts, seeds, and fish are beneficial. Excessive intake of butter or oil can cause weight gain and lower performance. Foods rich in omega-3 fats like flax seeds and salmon support strength and stamina, but moderation is important.

Q19: Why are vitamins and minerals essential in sports?
Ans 19: Vitamins and minerals support energy use, muscle function, and immunity. For example, Vitamin B6 helps use protein, and Vitamin C aids in iron absorption. Colorful fruits, vegetables, dairy, and grains supply essential micronutrients. They help reduce fatigue, improve stamina, and aid recovery from injuries, making them vital for athletes.

Q20: Why is hydration important for sportspersons?
Ans 20: Staying hydrated is crucial for athletes as dehydration can lead to cramps, dizziness, fatigue, and poor performance. Drinking 2–6 liters of fluids daily, depending on weather and activity, helps maintain body temperature and energy levels. Coconut water, fruit juice, and sugarcane juice are good options. Safe, cool (not cold) water is best during exercise.

Q21: Why should we avoid judging food only by its appearance and taste?
Ans 21: Judging food by its looks and taste can be misleading because such food may lack essential nutrients or be adulterated. While attractive food may seem appealing, it’s important to consider its nutritional value and hygiene. Healthy eating habits focus on nourishing the body rather than satisfying temporary cravings or visual appeal.

Q22: What benefits does meal planning offer to families?
Ans 22: Meal planning benefits families by saving time, reducing food wastage, and ensuring balanced nutrition. It makes cooking easier, helps manage grocery budgets, and introduces variety into meals. Well-planned meals support the health of all family members and promote better eating habits, especially when based on age, activity, and preferences.

Q23: How does an adolescent’s lifestyle affect food choices?
Ans 23: Adolescents often choose fast food due to peer influence and media trends, neglecting nutritional value. Their bodies, however, need more energy and nutrients for rapid growth. Parents and teachers should guide them toward healthier options, ensuring they get the right nutrients to support physical and mental development.

Q24: Why do older people need different types of food?
Ans 24: Older individuals may face problems like tooth loss or poor digestion, making soft, easy-to-digest foods necessary. They also need fewer calories but more fiber and essential nutrients. Foods like boiled vegetables, khichdi, and soft fruits are ideal for maintaining their health and ensuring comfort in eating.

Q25: In what way does a person’s occupation influence dietary needs?
Ans 25: A person’s job affects how much energy they need. Office workers or people with sedentary jobs need fewer calories compared to athletes or laborers. Meal plans should match their activity level to avoid fatigue or weight gain. For example, a construction worker needs more protein and carbohydrates than someone with a desk job.

Q26: Why do pregnant women require a different diet?
Ans 26: Pregnancy increases the body’s need for nutrients like iron, calcium, and protein to support the mother’s health and baby’s development. A balanced diet during pregnancy helps avoid complications and ensures healthy growth. Foods like leafy greens, dairy, pulses, and fruits should be included in daily meals.

Q27: What role do local and seasonal foods play in nutrition?
Ans 27: Local and seasonal foods are usually fresher, cheaper, and richer in nutrients. They are better adapted to the climate and offer health benefits specific to local needs. Choosing them supports farmers, reduces transport costs, and ensures that meals are both economical and wholesome.

Q28: How can home-cooked food be better than restaurant food?
Ans 28: Home-cooked food is usually more hygienic, nutritious, and tailored to individual health needs. Unlike restaurant meals, which may be high in salt, sugar, or fat, homemade food can be balanced and made with care. It also helps in maintaining family traditions and healthier eating habits.

Q29: How do food habits reflect cultural identity?
Ans 29: Food habits often mirror cultural values and religious beliefs. Traditional dishes, festival foods, and dietary rules like vegetarianism in certain communities showcase a group’s history and lifestyle. These habits form a sense of identity, though modern influences are leading to gradual changes in these traditions.

Q30: What precautions should athletes take while using protein supplements?
Ans 30: Athletes must use protein supplements carefully, as excessive use can harm kidneys and bones. It’s best to consult a dietitian and focus on natural sources like eggs, pulses, and milk. Supplements should be used only when necessary and never replace a balanced diet.

Q31: Why should athletes avoid oily and spicy foods?
Ans 31: Oily and spicy foods can slow digestion and cause discomfort during physical activity. For athletes, these foods reduce performance and may lead to stomach issues. Instead, easily digestible meals rich in carbohydrates, proteins, and fluids are better for energy and stamina.

Q32: How can students make healthier food choices despite busy schedules?
Ans 32: Students can opt for easy-to-prepare, nutritious meals like sandwiches, fruits, or sprouts. Carrying homemade snacks and avoiding junk food helps. Meal prepping on weekends and planning ahead makes it easier to eat healthy despite a packed routine.

Q33: What are some signs of dehydration in athletes?
Ans 33: Common signs of dehydration include tiredness, dizziness, muscle cramps, and dry mouth. It affects athletic performance and can even lead to heatstroke. Athletes must drink water before, during, and after physical activity, and include fluids like lemon water or coconut water in their routine.

Q34: How can advertisements mislead people in choosing food products?
Ans 34: Many ads promote processed or sugary foods using celebrities or offers, which may tempt consumers to buy unhealthy items. People should learn to read nutrition labels and make informed decisions based on ingredients rather than flashy packaging or promotions.

Q35: What factors should be considered before buying food items?
Ans 35: Before buying, one should check the nutrition label, expiry date, ingredients, and packaging. It’s also important to consider price, availability, and freshness. Buying from trusted sources or local markets ensures food is safe, affordable, and good for health.

Activity 9.1

• Plan a meal (lunch or dinner) including some food from each food group.
• Record your one-day diet. Analyse each food preparation according to the food group. How could you improve your diet for the missing nutrients?

Ans: Activity 9.1: Meal Planning and Diet Analysis

1. Planned Meal (Lunch):

Meal: Vegetarian Indian Lunch Includes items from each food group.

2. One Day Diet Record:

Morning (8:00 AM):

• 1 Glass of milk (Milk group)
• 2 slices of brown bread with peanut butter (Cereal + Protein)
• 1 Banana (Fruit)

Lunch (1:00 PM):

• As above (planned lunch)

Evening Snack (5:00 PM):

• Roasted chana (Protein)
• Lemon water with honey (Fluids)

Dinner (8:00 PM):

• Vegetable pulao (Cereals + Vegetables)
• Raita (Curd – Milk product)
• Papaya slices (Fruit)

3. Analysis According to Food Groups:

 4. Improvement Suggestions:

• Missing Nutrients: Iron-rich foods like green leafy vegetables (e.g., spinach) could be increased.
• Calcium Boost: Include paneer or more curd in one meal.
• Fiber: More whole fruits with skin (e.g., apples) could help.
• Hydration: Include more water or coconut water during the day.
• Protein Variety: Include eggs or soy for more complete protein.

Activity 9.2

• Ramesh plans to make chapatti, dal, spinach vegetable, raita and a sweet for himself and his wife; while Mahima consumes missi roti, mint chutney and buttermilk as she has gone to work as a labor in an industry. Compare and evaluate their meals.
• Name five food items you started eating after seeing the advertisements. Explain good and bad features about each of them. What feature in the advertisement attracted you the most?

Ans: Activity 9.2: Meal Comparison and Advertisement Influence

1. Meal Comparison: Ramesh vs. Mahima 

 Comparison:
Ramesh’s meal is more complete and calorie-dense, suitable for someone with a light activity level. Mahima’s meal is healthy and refreshing but may need more energy-rich food like rice or fruit since she works in an industry.

2. Influence of Advertisements on Food Choices

Five Food Items Started Eating After Seeing Ads:

 Conclusion:
Advertisements influence our food choices by focusing on taste, health claims, or celebrity appeal. It’s important to read labels and understand the nutritional value before deciding.

Activity 9.3

• Make a diet plan for your team participating in football in Meghalaya, giving suitable justifications.
• Your physical education teacher must be planning events for sports day. Note down the diets he or she suggests to you. Relate all in terms of food groups and give your suggestions in terms of suitability to the game you are playing.

Ans: Activity 9.3: Diet Plan and Event Preparation

1. Diet Plan for Football Team in Meghalaya

Location Consideration:
Meghalaya has a cool and hilly climate, so players need energy-rich and warm meals to maintain stamina and body temperature.

Sample Diet Plan:

Hydration:
Plenty of water, coconut water, and ORS should be included due to high physical activity.

2. Diet Suggested by Physical Education Teacher for Sports Day

Suggested Foods:

• Sprouted moong
• Boiled eggs
• Seasonal fruits like bananas, apples
• Lemon water and glucose drinks
• Rice with curd and dal
• Whole grain bread sandwiches with vegetables

Food Group Relation:

• Carbohydrates – Rice, bread, bananas: provide energy.
• Proteins – Eggs, sprouts, dal: help in muscle recovery.
• Vitamins/Minerals – Fruits, vegetables: maintain immunity and body function.
• Fats – Nuts, peanut butter: provide energy and improve stamina.

My Suggestions (based on Football or other Active Sports):

• Add slow-digesting carbs (e.g., oats or millets) before matches.
• Avoid oily or spicy food before playing.
• Include a post-game recovery meal rich in protein like paneer or eggs.
• Stay hydrated with natural drinks like lemon water, not sugary sodas.

Questions Answers Based on chapter 9 Dietary considerations and food Quality

Q1: What does food quality mean and why is it important?
Ans 1: Food quality refers to the standard that determines whether food is acceptable for consumption. It includes appearance, safety, nutrition, and taste. Ensuring food quality is important because it prevents illnesses, improves well-being, and maintains public trust in food supply. Poor quality food can lead to infections and market rejection.

Q2: What is the role of FSSAI in food safety?
Ans 2: The Food Safety and Standards Authority of India (FSSAI) ensures food safety and quality under the Food Safety and Standards Act, 2006. It regulates, inspects, and certifies food products to protect consumers. FSSAI also issues unique codes on food packages and updates food safety laws to keep food safe and healthy.

Q3: How can you identify spoiled food?
Ans 3: Spoiled food can be identified by its foul smell, discoloration, slimy texture, and presence of insects or mould. Physical signs like cracks, bruises, or bulging containers also indicate spoilage. Spoiled food is unfit for human consumption and can cause serious health problems if eaten.

Q4: What causes food spoilage?
Ans 4: Food spoilage is mainly caused by microorganisms, enzyme activity, and infestation by insects or pests. Factors like high moisture, temperature, and nutrient content accelerate spoilage. Poor storage and handling also contribute to food getting spoiled faster, reducing its shelf life.

Q5: What is food preservation and how does it help?
Ans 5: Food preservation involves treating and storing food in ways that slow down spoilage and extend shelf life. It reduces moisture, stops microbial growth, and controls enzymes. Common methods include refrigeration, drying, heating, using preservatives, and radiation. It helps keep food safe, nutritious, and available for longer.

Q6: Name and explain three common food preservation methods.
Ans 6: Three methods are:

1. Heat treatment (e.g., pasteurization) kills harmful microbes.
2. Refrigeration/freezing slows down bacterial and enzyme activity.
3. Drying/dehydration removes moisture, preventing microbial growth.
   Each technique helps maintain food safety and freshness for a longer time.

Q7: What is food adulteration and why is it dangerous?
Ans 7: Food adulteration is the act of lowering food quality by adding harmful or low-grade substances. It is done to increase profit but can be toxic and cause serious health issues. Adulterated food is considered unsafe and is punishable by law under the Food Safety and Standards Act.

Q8: How can consumers detect common adulterants in food at home?
Ans 8: Simple home tests can detect adulterants. For example, adding iodine to milk reveals starch by turning blue. Iron filings in tea are found using a magnet. Adulterants in chilly powder or vegetables can be identified by color changes in water or using blotting paper. These checks help ensure food safety.

Q9: What are perishable, semi-perishable, and non-perishable foods?
Ans 9:

• Perishable foods spoil quickly (within 1–2 days), like milk and leafy vegetables.
• Semi-perishable foods last about a week, like some fruits and veggies.
• Non-perishable foods stay fresh for months, like grains and pulses.
  Understanding this helps store food properly and reduce wastage.

Q10: What precautions should be taken while buying food items?
Ans 10: While buying food, check for cuts, discoloration, and expiry dates. Avoid loose items like flours and oils. Look for proper seals and FSSAI/AGMARK/ISI marks. Read labels for ingredients, additives, and storage instructions. These steps help ensure the food is safe and of good quality.

Q11: How does food quality affect health and the market?
Ans 11: Good food quality supports health by providing safe and nutritious meals. Poor-quality or contaminated food can cause illness and foodborne diseases. In the market, low-quality food is often rejected by consumers and retailers, affecting the reputation and income of producers. Hence, maintaining food quality is vital for both public health and economic stability.

Q12: What are quality marks and how do they help?
Ans 12: Quality marks like FSSAI, AGMARK, and ISI are symbols printed on packaged food items to show that they meet safety and quality standards. These marks help consumers identify reliable and certified products. Checking these marks while buying food ensures that you’re choosing items that are tested and approved by government authorities.

Q13: What are common physical signs of food spoilage?
Ans 13: Common signs include foul odour, strange colour, slimy texture, visible mould, or insect infestation. Other indicators include bloated cans, cracked surfaces, and leakage. If food looks or smells abnormal, it should not be consumed. These signs mean the food may be contaminated and harmful to health.

Q14: How does temperature and moisture affect food spoilage?
Ans 14: High temperatures and moisture encourage the growth of bacteria, fungi, and insects, leading to faster spoilage. Humidity also promotes mould and yeast. Therefore, storing food in cool, dry conditions helps to slow down the spoilage process and increases the food’s shelf life.

Q15: What is shelf life and why is it important?
Ans 15: Shelf life is the time period during which a food item remains safe to eat and retains its quality under normal storage. It helps consumers know how long food can be stored before it spoils. Understanding shelf life reduces food waste and ensures we eat food when it’s still fresh.

Q16: What is radiation preservation and when is it used?
Ans 16: Radiation preservation involves exposing food to controlled doses of radiation, like gamma rays from Cobalt-60, to kill microbes and extend shelf life. It is used for items like spices, potatoes, and ready-to-eat foods. However, it’s not suitable for milk or dairy products. Look for a radiation symbol on the package.

Q17: What makes food unsafe according to FSSAI?
Ans 17: Food is unsafe if it contains harmful substances, is prepared in unhygienic conditions, is colored or flavored to mislead, or has excessive preservatives. Also, food with pests, diseases, or harmful chemicals is considered unsafe. FSSAI regulations ensure such food is banned, and violators can be punished under law.

Q18: Why should we avoid buying loose food items?
Ans 18: Loose food items like flour, oil, and spices may not meet hygiene or quality standards. They may be contaminated, adulterated, or stored in dirty containers. Packed food with proper labeling and quality certification is safer as it ensures proper handling, inspection, and traceability.

Q19: What is the difference between spoilage and adulteration?
Ans 19: Spoilage is a natural process caused by microbes, enzymes, or pests making food inedible. Adulteration is the intentional act of lowering food quality by adding harmful or cheaper substances to increase profit. Both make food unsafe, but spoilage is often accidental, while adulteration is deliberate and illegal.

Q20: How can students detect food adulterants at home?
Ans 20: Students can perform easy tests, like:

• Using iodine to detect starch in milk,
• Magnet to find iron filings in food,
• Blotting paper to check artificial colors in vegetables.
  These tests are simple, low-cost, and help raise awareness about food safety in everyday life.

Q21: Why is it important to understand causes of food spoilage?
Ans 21: Understanding the causes of food spoilage helps prevent waste and protect health. Spoilage can happen due to microbes, pests, heat, and humidity. When we know the reasons, we can store food properly, use preservation methods, and make safer choices. This awareness helps in reducing food-borne illnesses and keeps the food fresh for longer.

Q22: What is the role of FSSAI in food safety?
Ans 22: FSSAI (Food Safety and Standards Authority of India) is the government body that ensures food sold in India is safe and of good quality. It sets safety standards, checks food products, and gives licenses to food companies. FSSAI also monitors labels and ingredients. Its laws protect consumers from harmful food and punish those who break food safety rules.

Q23: What are perishable, semi-perishable, and non-perishable foods?
Ans 23: Perishable foods spoil quickly, usually within 1–2 days, like milk or leafy vegetables. Semi-perishable foods stay fresh for about a week, such as tomatoes or cucumbers. Non-perishable foods last a month or more, like grains, pulses, or sugar. Knowing the category helps in proper storage and reduces wastage.

Q24: How does food fortification improve food quality?
Ans 24: Food fortification means adding essential nutrients to food to improve its nutritional value. For example, iron in wheat flour or iodine in salt. It helps fight deficiencies and makes regular foods healthier. Fortified foods support better growth, especially for children and pregnant women, and are recommended by health experts.

Q25: How can consumers identify adulterated green vegetables?
Ans 25: Adulterated green vegetables may have artificial colors like malachite green. You can rub a cotton ball soaked in water or oil on the vegetable’s surface. If the cotton turns green, it’s a sign of coloring. Such vegetables are harmful and should be avoided, as these chemicals can cause health issues.

Q26: Why is food preservation necessary in modern life?
Ans 26: In today’s busy life, food preservation helps extend shelf life and prevents waste. It ensures food remains safe during transportation and storage. Preservation also keeps nutrients intact and reduces the need to cook daily. With growing food demand, it supports availability and sustainability.

Q27: What are the dangers of using chemical preservatives beyond limits?
Ans 27: Using chemical preservatives like sodium benzoate or potassium metabisulphite in excess can be harmful. It may lead to allergic reactions, stomach issues, or even serious health risks. That’s why FSSAI sets limits on how much can be used. Any food using more than the safe level is considered unsafe and illegal.

Q28: How does visual appeal help in checking food quality?
Ans 28: Visual cues like color, size, shape, and texture help identify food freshness. Fresh food usually has a pleasant appearance, while spoiled food may look discolored, wrinkled, or cracked. Dirt or pests may also be visible. Checking food visually before buying or eating helps avoid health risks.

Q29: Why is it unsafe to consume colored sweets or acid-washed ginger?
Ans 29: Artificial colors in sweets or acid-washed ginger are used to make them look better, but they often contain harmful chemicals. These chemicals can affect the liver, kidneys, or cause allergies. Consuming such items regularly may lead to serious health issues. It’s better to avoid such foods and choose natural ones.

Q30: What precautions should be taken before buying food?
Ans 30: Before buying food, always check the packaging seal, look for quality marks like FSSAI, read labels for expiry date and ingredients, and avoid loose items. Also, inspect fruits and vegetables for signs of damage or spoilage. These steps help ensure you buy safe, high-quality food for your family.

Activity 9.4

• Visit to nearby market, select any 10 food items and report food quality based on the check points above
• Collect 10 packaged foods and record five points reflecting the food quality in each.
• If you have found low quality food then what you would do?

Ans :       Activity 9.4 – Food Quality Survey Report

Part 1: Visit to Nearby Market – Check 10 Food Items for Quality 

 Part 2: Quality Check of 10 Packaged Food Items 

Part 3: What Will I Do If I Find Low-Quality Food?

Ans: If I find low-quality food (spoiled, colored artificially, expired, or without labels), I would avoid buying or consuming it. I will inform the shopkeeper politely and, if needed, report it to food safety authorities like FSSAI. I would also educate others about checking food quality before purchase to stay safe and healthy.

Activity 9.5

• Collect five perishable food items and leave them at room temperature. Also store the same five food items in the refrigerator. Record the changes in food items kept in both places and assess them in terms of food quality.
• Write five semi perishable and five non-perishable food items you regularly use in your diet.
• Government of India has developed five booklets on food safety. Search on the portal (www.snfportal. in) and record 10 points to prevent food spoilage which can be followed in day-to-day life.

 Ans: Activity 9.5 – Food Spoilage & Preservation Report

Part 1: Perishable Food Items Comparison (Room Temperature vs. Refrigerator)

Part 2: Regularly Used Semi-Perishable and Non-Perishable Food Items

Part 3: 10 Points to Prevent Food Spoilage (from www.snfportal.in)

Here’s a summary of 10 preventive measures for food spoilage, based on resources from the Food Safety and Standards Authority of India (FSSAI) portal:

1. Proper Storage: Always store perishable items in the refrigerator or freezer.
2. Temperature Control: Maintain a cool and dry environment to slow down microbial growth.
3. Sealing: Seal containers tightly to prevent exposure to air and moisture.
4. Cleanliness: Regularly clean refrigerators, kitchen surfaces, and food storage areas to avoid contamination.
5. Food Packaging: Ensure that food is packaged properly with tamper-proof seals.
6. Check Expiry Dates: Always check the expiry dates before consuming or purchasing packaged items.
7. Avoid Overripe Produce: Overripe fruits and vegetables spoil faster, so consume them promptly.
8. Use Preservatives: Use natural preservatives like salt, sugar, or vinegar to extend the shelf life of certain foods.
9. Canning and Freezing: Proper canning or freezing can preserve fruits, vegetables, and meats for longer periods.
10. Use of FSSAI Marks: Always look for the FSSAI mark on food items to ensure they meet safety and quality standards.

Activity 9.6

• Choose three preserved foods prepared at your home and another three from the market. Identify the method of food preservation in each and the preservative used, if any. Classify the preservative as natural or chemical.
• Identify one preservative for each: lemon pickle, guava jelly, frozen peas, pineapple squash and bread.

Ans: Activity 9.6 – Food Preservation and Preservatives Identification

Part 1: Preservation Methods for Homemade and Market-Purchased Foods

Homemade Preserved Foods:

 Market-Purchased Preserved Foods:

Part 2: Identifying the Preservative for Specific Food Items

Explanation:

1. Natural preservatives like salt, sugar, and freezing are used to extend the shelf life of foods without altering their chemical composition.
2. Chemical preservatives like sodium benzoate and calcium propionate are added to enhance food stability and prevent spoilage, but excessive use of chemicals may have harmful health effects.

Questions Answers Based on chapter 9 Dietary considerations and food Quality

Q1. What is the role of FSSAI in ensuring food safety?

Ans 1. FSSAI ensures food safety by testing food for adulterants, contaminants, and safety parameters. It conducts tests through certified labs across India. Food safety officers collect samples, and even consumers can get food tested. If the food is found unsafe, the test fee is refunded. FSSAI plays a key role in protecting public health through rigorous food monitoring.

Q2. How does food adulteration affect human health?

Ans 2. Adulterated food can harm health by changing taste, appearance, and nutrition. It may cause symptoms like diarrhea, vomiting, and fatigue. Long-term effects include damage to the immune, digestive, and nervous systems, liver problems, heart disease, and cancer. Pregnant women consuming adulterated food risk harming their unborn child, while children and the elderly are also more vulnerable.

Q3. Who are most vulnerable to the harmful effects of food adulteration?

Ans 3. The most vulnerable groups to food adulteration are children, pregnant and lactating women, the elderly, and those who are weak or ill. Their immune systems are more sensitive, making them more prone to the negative effects of contaminated or chemically altered food, which can cause serious health issues like developmental delays, miscarriage, or chronic illness.

Q4. What precautions should we take to avoid food adulteration?

Ans 4. To avoid adulteration, buy food with FSSAI or AGMARK marks. Don’t consume suspicious food. Spread awareness through media. Keep grocery bills for future complaints. Report issues to the Prevention of Food Adulteration Department. These steps help ensure safer food choices and hold sellers accountable for low-quality or harmful products.

Q5. What are pesticides and how do they affect our health?

Ans 5. Pesticides are chemicals used to protect crops and control pests. Though they increase food production, overuse leaves harmful residues in food. These toxins can enter our bodies, causing nausea, dizziness, and even brain or liver damage. Long-term exposure can be fatal. Proper agricultural practices can reduce these risks and promote healthier consumption.

Q6. What are some symptoms of pesticide poisoning?

Ans 6. Symptoms of pesticide poisoning include vomiting, abdominal pain, dizziness, numbness, and diarrhea. In severe cases, it may cause difficulty in breathing, convulsions, and blurred vision. Long-term exposure may lead to damage to vital organs like the liver, kidneys, and brain, especially in unborn babies and individuals with weak immunity.

Q7. How can we reduce pesticide residues in our food?

Ans 7. To reduce pesticide residues, wash fruits and vegetables thoroughly under clean running water, choose organic foods, and use herbal pesticides. Always store pesticides safely and read usage instructions carefully. These steps help limit chemical intake and promote food safety, especially for vulnerable groups like children and pregnant women.

Q8. What steps does the FSSAI take regarding pesticide usage?

Ans 8. FSSAI sets Maximum Residue Limits (MRLs) for pesticides in food to ensure consumer safety. It monitors food items for compliance and regulates harmful residues. If food exceeds safe limits, action is taken. By setting standards, FSSAI aims to protect public health from the harmful effects of chemical exposure in food.

Q9. Why should we preserve grocery bills?

Ans 9. Grocery bills serve as proof of purchase and are essential when filing complaints against adulterated or unsafe food. If a consumer faces issues, the bill helps identify the seller or manufacturer. It’s also useful for legal action or refund claims under the Food Safety and Standards Act. Always keep them safe.

Q10. What are some reliable sources for learning about food safety?

Ans 10. Trusted sources for food safety information include FSSAI’s official website and publications like “Nutrition and Hydration Guidelines,” “Dietary Guidelines for Indians,” and digital booklets on safe food practices. These resources help consumers understand healthy eating, food labeling, and safety practices to prevent food-related health risks.

Q11. Can a consumer get food samples tested? What happens if the food is unsafe?

Ans 11. Yes, consumers can get food samples tested at FSSAI-notified labs. If the food is found unsafe after testing, the consumer receives a refund of the testing cost. This facility encourages people to verify the quality of food they consume and helps FSSAI ensure public safety through active consumer participation.

Q12. How does food adulteration affect pregnant women and children?

Ans 12. Pregnant women and children are more at risk from adulterated food. It can lead to miscarriage or damage the baby’s brain. Children may suffer from poor growth and immune problems. Since their bodies are more sensitive, consuming such food can have long-term harmful effects on their development and overall health.

Q13. What should you do if you suspect adulteration in food?

Ans 13. If adulteration is suspected, avoid buying or consuming the food. Inform others through personal communication or media. Report it to the Prevention of Food Adulteration Department in your area. Keeping grocery bills helps you file complaints. Taking action ensures safer food for everyone and holds sellers accountable.

Q14. What is the purpose of standard marks like FSSAI and AGMARK?

Ans 14. FSSAI and AGMARK marks indicate that a food product meets safety and quality standards. These certifications assure consumers that the food has been tested and is safe for consumption. Choosing products with these marks helps prevent health risks and ensures better quality control in the food industry.

Q15. How do pesticides enter our body through food?

Ans 15. Pesticides used in agriculture often leave chemical residues on food. When we eat unwashed fruits and vegetables, these residues enter our bodies. Over time, they may cause health issues such as dizziness, abdominal pain, and even damage to organs. Proper washing and choosing organic produce reduce this risk.

Q16. Who sets the safety limits for pesticide residues in India?

Ans 16. The Food Safety and Standards Authority of India (FSSAI) sets Maximum Residue Limits (MRLs) for pesticides in food. These limits ensure that pesticide levels are within safe ranges. By doing so, FSSAI protects public health and maintains the safety of the food supply across the country.

Q17. What are some long-term effects of consuming adulterated food?

Ans 17. Long-term consumption of adulterated food can lead to serious health issues like liver damage, cancer, heart disease, paralysis, and brain damage. It also weakens the immune and nervous systems. These effects might not appear immediately but can severely impact health over time, especially in vulnerable individuals.

Q18. How do pesticides affect the environment?

Ans 18. Excessive use of chemical pesticides harms the environment. It pollutes the soil, water, and air, and disrupts the natural ecosystem. Over time, it reduces soil fertility and kills helpful organisms. Using bio-pesticides and adopting organic farming can help protect the environment and maintain ecological balance.

Q19. What are the symptoms of pesticide exposure in workers?

Ans 19. Workers exposed to pesticides may suffer from nausea, dizziness, vomiting, numbness, and headaches. In severe cases, it can lead to difficulty breathing, blurred vision, and even convulsions. Long-term exposure may damage the brain, liver, and nervous system. Proper safety measures and protective equipment are essential during handling.

Q20. What are some day-to-day practices to reduce food spoilage?

Ans 20. To reduce food spoilage, use clean water to wash produce, store perishable items in the refrigerator, buy in small quantities, and avoid cross-contamination. Prefer foods with standard certification. Also, learn from reliable food safety booklets and portals like snfportal.in. These steps help maintain food quality and prevent wastage.

Q21. What are the responsibilities of FSSAI in ensuring food safety?

Ans 21. FSSAI is responsible for testing food for adulterants, chemicals, and contaminants to ensure it is safe to eat. It operates through a network of certified laboratories and works with food safety officers who collect food samples. FSSAI also reimburses testing costs if unsafe food is found, encouraging consumers to report and test suspicious food items.

Q22. Why should grocery bills be preserved when buying food?

Ans 22. Preserving grocery bills is important because they serve as proof of purchase. If you discover adulteration or want to lodge a complaint with authorities or consumer court, the bill helps identify the product, seller, and transaction. It’s a key document in ensuring accountability and consumer rights protection under the Food Safety and Standards Act.

Q23. What are the symptoms of consuming adulterated food?

Ans 23. Consuming adulterated food can cause immediate symptoms like diarrhea, vomiting, fatigue, abdominal cramps, and headaches. In some cases, it can lead to serious health issues like liver problems, nervous system disorders, or even cancer. The symptoms may appear quickly or develop over time, depending on the type and quantity of adulteration.

Q24. Which groups of people are more vulnerable to food adulteration and why?

Ans 24. Children, pregnant women, elderly, sick, and weak individuals are more vulnerable to food adulteration. Their bodies are more sensitive and less capable of fighting harmful effects. For example, adulterated food can cause miscarriage in pregnant women or brain development issues in babies. It’s crucial to ensure safe food especially for these groups.

Q25. What should be done before using chemical pesticides at home?

Ans 25. Before using chemical pesticides at home, always read labels and warning signs carefully. Keep pesticides locked away from kitchens and bathrooms. Use only the recommended amount and avoid unnecessary exposure. Choosing herbal or bio-pesticides is a safer alternative. These practices protect family members from harmful exposure and keep food areas safe.

Q26. What can happen if pesticides are used excessively?

Ans 26. Excessive pesticide use can contaminate food, water, and soil. It harms the environment, disrupts ecosystems, and may leave toxic residues in food. Over time, this can lead to serious health conditions like brain damage, liver issues, and cancer. Responsible use, following good agricultural practices, and using organic alternatives help reduce these risks.

Q27. What is bio-pesticides and why should they be used?

Ans 27. Bio-pesticides are natural alternatives made from plants, bacteria, or minerals. They are safer for health and the environment compared to chemical pesticides. Using bio-pesticides helps reduce toxic residues in food and minimizes harm to beneficial insects and soil. They’re ideal for maintaining ecological balance and supporting organic farming practices.

Q28. What should you do if you buy food that seems adulterated?

Ans 28. If you suspect food is adulterated, don’t eat it. Inform others through personal, print, or digital media. File a complaint with the Prevention of Food Adulteration Department. If possible, get the food tested at an FSSAI lab. Also, keep your purchase bill, as it may be needed if you report the issue.

Q29. Why is it important to wash fruits and vegetables thoroughly?

Ans 29. Washing fruits and vegetables under clean running water helps remove pesticide residues, dust, and harmful microbes. This reduces the risk of ingesting harmful chemicals or bacteria. Proper cleaning is especially important for raw produce like salads and fruits to ensure they are safe and healthy for consumption.

Q30. What kind of health problems can pesticide exposure cause?

Ans 30. Pesticide exposure can lead to health problems like vomiting, dizziness, numbness, and abdominal pain. In severe cases, it may cause difficulty breathing, blurred vision, and convulsions. Long-term exposure can damage the liver, kidneys, brain, and nervous system. Pregnant women and young children are at even higher risk from pesticide toxicity.

Activity 9.7

• Search any two cases of food adulteration (personal experience, news item, internet, etc.), identify adulterant and its effect on health.
• Whom can you approach when you see fungus on bread; suspect water in milk or find ice cream sold after the expiry date?
• Conduct a survey on 10 persons to assess their actions on food safety asking simple questions like whether they check sign of quality standard (FSSAI, Agmark etc.), date of expiry, ingredients, visual condition of product, package, etc., while buying. Make a report and discuss in class.

Ans:       Activity 9.7

1. Two Cases of Food Adulteration

Case 1:
Source: News article
Food Item: Turmeric powder
Adulterant: Lead chromate
Health Effect: Can cause anemia, damage to the kidneys and brain, especially dangerous for children.

Case 2:
Source: Personal experience
Food Item: Milk
Adulterant: Water
Health Effect: Reduces nutrition value; if contaminated, can cause diarrhea or other stomach infections.

2. Whom to Approach in Food Safety Concerns

• Fungus on bread: Do not consume it. Report the issue to the store manager You can also complain to the Food Safety Officer in your area or through the FSSAI app or website.
• Suspected water in milk: Contact the milk vendor or local health department. Also, send a sample for lab testing if needed.

• Ice cream sold after expiry date: Take a photo and inform the food inspector or municipal health department. You may also lodge a complaint on the FSSAI Consumer Grievance Redressal Portal.

3. Survey Report on Food Safety Awareness

Objective:
To understand how aware people are about food safety during purchasing.

Survey Sample:
10 individuals from different age groups and backgrounds.

Questions Asked:

1. Do you check FSSAI or AGMARK label?
2. Do you check the expiry date?
3. Do you read the list of ingredients?
4. Do you examine the product’s packaging?
5. Do you check the visual condition (e.g., mold, leakage)?

 Findings:

• 7 out of 10 always check the expiry date.
• 6 out of 10 checks for quality marks like FSSAI or AGMARK.
• 5 out of 10 read ingredients carefully.
• 8 out of 10 check the package for damage or leakage.
• Only 4 out of 10 check the actual food condition before purchase.

 Conclusion:
While most people are aware of expiry dates and packaging, fewer check ingredient lists or quality certification. There is a need for better awareness campaigns on food safety for the general public.

Activity 9.8

• Find out one herbal formulation suitable for home gardening.
• Find out good practices of use of pesticides.

Ans: Activity 9.8:

1. One Herbal Formulation Suitable for Home Gardening

Neem Oil Spray is a common and effective herbal formulation used in home gardening.

• It is made from neem tree seeds and is safe for vegetables, fruits, and flowers.
• Mix 1–2 teaspoons of neem oil with water and a few drops of liquid soap.
• Spray it on plants to protect against pests like aphids, mealybugs, and whiteflies.
• It is eco-friendly and does not harm useful insects like bees.

2. Good Practices for Using Pesticides

To reduce health and environmental risks, always follow these safe practices when using pesticides:

1. Read the label carefully for dosage, usage, and safety instructions.
2. Wear protective clothing like gloves and masks during application.
3. Apply pesticides in the right amount—avoid overuse.
4. Do not spray on windy days to prevent spreading to unwanted areas.
5. Wash hands and clothes thoroughly after spraying.
6. Store pesticides safely—away from children, food, and water sources.
7. Prefer herbal or bio-pesticides for home and kitchen gardens.

Assessment

1. Solve this Nutrition Puzzle Horizontal

1. Which nutrient is the main source of energy for sport person?
2. This is one of the factors affecting meal planning.
3. The practice of adding unwanted material in food.
4. Emissions of intense energy capable of penetrating tissues.

Vertical

1. In India this authority certifies foods for safe consumption.
2. Milk and meat help to build the body because these contain this nutrient.
3. This branch of study deals with food composition and its effect on the body
4. Which compounds are used for food crops but can be injurious to health?