NCERT solutions for Health and Physical Education [English] Class 10 chapter 9 - Dietary Considerations and Food Quality [Latest edition]

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?

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 go 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?

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.

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?

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.

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.

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.

Find out one herbal formulation suitable for home gardening.

Find out good practices of use of pesticides.

I. 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?

'Without dietary planning it is difficult to meet the requirements of people' — discuss this statement giving suitable reasons and examples.

In a group there is a male teacher, a female doctor, a 15-year-old girl playing tennis and a man aged 68 years. List the factors that will be applicable for dietary planning of this group.

What kind of diet do sportspersons need? Substantiate your answer giving reasons.

Write notes on food quality.

Write notes on food preservation methods.

'Even the most nutritious food may not be safe to eat if adulterated' discuss the statement giving cases/examples in the light of what you know about food adulteration?

Suggest a method to detect:

Metanil yellow adulteration in arhar dal.

Suggest a method to detect:

Papaya seeds adulteration in peppercorns.

What are the various ways of protection from harmful effects of pesticides?

Which of the following is food adulteration?

Match the following

Discuss the classification of food based on shelf life. Take an example of a semi-perishable food and explain various methods of increasing its shelf life.