UG University Practical Spotters

1. Spotters
Dr Jayaramachandran s
Assistant Professor
Dept. of Community Medicine
10 marks

2. Spotters
1. Nutrition
2. Entomology
3. Immunization
4. Environment
5. Contraception
6. Others
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3. Nutrition
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4. List of nutrition spotters
1. Wheat
2. Polished rice
3. Parboiled rice
4. Maize
5. Bajira
6. Ragi
7. Rajma
8. Red gram (split)
9. Green gram (split)
10. Green gram (whole)
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5. List of nutrition spotters
11.Bengal gram (split)
12.Bengal gram (whole)
13.Black gram (split)
14.Flax / linseed
15.Groundnut
16.Egg
17.Milk
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6. Nutritive value per 100 g of cereal
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Name of
the
cereal
Protein
(gm)
Fat
(gm)
Carbohydrat
e (gm)
B1
(mg)
Niacin
(mg)
Riboflavi
n (mg)
Iron
(mg)
Energy
(Kcals)
Rice 6.8 0.5 78.2 0.06 1.9 0.06 0.6 345
Wheat 12.1 1.7 71.2 0.45 5.0 0.17 1.5 346
Maize 11.1 3.6 66.2 0.42 1.8 0.1 1.5 342

7. Wheat
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8. 1. Wheat
a) Identify and mention which group of food it belongs to.
• Wheat, Group - Cereals
b) Give the energy content of 100 g of this item
• 340 – 350 Kcal
c) Name the amino acids deficient in it.
• Lysine and Threonine
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9. 1. Wheat
d) Give the carbohydrate & protein content of 100 g of this
item. What is it’s NPU?
• 71.2 gm % & 11.8 gm %. Its NPU is 51%
e) What vitamin is rich in Whole wheat Grain flour?
• Vitamin B
f) The protein content of wheat is called?
• Gluten
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10. 1. Wheat
g) Is it superior to rice? If so, in what way?
• Yes, the protein content of wheat is higher than rice. Hence it is
superior in term of quantity. But quality wise rice is better,
because it is rich in Vit. B especially thiamine.
h) What is the preferred way of consuming
• It is advisable to consume whole wheat floor (Atta) and not the
processed and refined white flour (Maida)
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11. Polished Rice
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12. 2. Polished Rice
a) What is the process it has undergone called
• Milling (Polishing), Thiamine (Vit B1) is lost in this process
b) Which process can save these losses?
• Parboiling
c) Give the carbohydrate & Protein content of 100g of this item
• 78 gm % & 6.8 gm %
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13. 2. Polished Rice
d) Identify and mention which group of food it belongs to.
• Polished Rice, Group – Cereals
e) Which vitamins can be saved by parboiling method?
• Vitamin B complex.
f) Rice eaters are prone to develop which Vit. def. disorder?
• Beriberi
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14. 2. Polished Rice
g) Name the important nutrients lost in this process?
• The losses may be up to 15% of protein, 75% of thiamine & 60%
of riboflavin and niacin.
g) What is it’s NPU?
• 65%
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15. Parboiled Rice
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16. 3. Parboiled Rice
a) Identify
• Parboiled rice
b) What vitamin is it rich in?
• Thiamine
c) What is the thiamine content per 100 gm of this item?
• 0.21 mg %
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17. 3. Parboiled Rice
d) What is Parboiling?
• Partial cooking in steam
e) Name the technique recommended by Central food technological
research Institute.
• Hot soaking process
f) Write one advantage of Parboiling
• Preserves the nutritive quality and resistant to insect invasion.
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18. 3. Parboiled Rice
g) Write one disadvantage of Parboiling.
• Peculiar smell
h) Which vitamins are deficient in it?
• Vitamin A, D & C.
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19. Maize (Corn)
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20. 4. Maize
a) Identify and mention which group of food it belongs to.
• Maize, Group – Cereals
a) Give the Protein & energy content of 100g of this item?
• 11 gm % & 342 Kcal /100 Grams.
b) Which are the amino acids deficient in this cereal ?
• Tryptophan and Lysine
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21. 4. Maize
d) Name the disease due to its excess consumption (for long term)
• Pellagra
e) Name the chief protein in it and it’s NPU
• Glutelin and Zein and it’s NPU is 65%.
f) What’s the nutritive value of maize?
• Protein – 11.1 g, fat – 3.6 g, carb -66.2g, Energy – 342 Kcal
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22. 4. Maize
g) How can the quality of maize be improved?
• Incorporation of opaque 2 gene
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23. Nutritive value per 100 g of Millets
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Name
of the
Millet
Protei
n
(gm)
Fat
(gm)
Carbohydra
te (gm)
Calciu
m
Iron
(mg)
B1
(mg)
Riboflavi
n (mg)
Niacin
(mg)
Energ
y
(Kcals)
Deficient
amino
acids
Ragi 7.3 1.3 72.0 344.0 3.9 0.2 0.18 2.3 328 Lysine
Jowar 10.4 1.9 72.6 25 4.1 0.3 1.3 3.1 349
Lysine &
threonine
Bajra 11.6 5 67.5 42 8 0.3 0.25 2.3 361
Lysine &
threonine

24. Bajara (Pearl Millet)
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25. 5. Bajara (Pearl millet)
a) Identify and mention which group of food it belongs to.
• Bajra (pearl millet),Group- millets
b) Which 2 minerals are abundant in it?
• Calcium (42 g) and Iron (8 g)
a) Which amino acids are they deficient in?
• Lysine & threonine
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26. 5. Bajara (Pearl millet)
d) Give the nutritive value & energy content of 100g of this
item?
• Protein 11.6g, fat – 5 g, carb – 67.5 g, minerals – 2.3 g & 361 KCal
/100 gram
e) In which parts of India it’s had as a staple diet?
• Rajasthan, Gujarat & Maharashtra
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27. Ragi
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28. 6. Ragi
a) Identify and mention which group of food it belongs to.
• Ragi, Group-Millets
b) Why it is a suitable weaning food (give 2 reasons)?
• It has high content of Calcium (344 mg / 100g), It has all essential
amino acids in adequate amount unlike other cereals and millets
c) In which states it’s a popular millet?
• Andhra Pradesh & Karnataka
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29. Nutritive values per 100 g of Pulses
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Pulses Protein
(gm)
Fat
(gm)
Carbohydrat
e (gm)
Calciu
m
(mg)
Iron
(mg)
B1
(m
g)
Riboflavi
n (mg)
Niacin
(mg)
Vit
C
Energy
(Kcals)
Red 22.3 1.7 57.6 73 2.7 0.4 0.1 2.9 0 335
Bengal 17.1 5.3 60.9 202 4.6 0.3 0.1 2.9 3 360
Green 24.5 1.2 - 75 3.9 .47 .21 2.4 0 348
Soya 43.2 19.5 20.9 240 10.4 0.7 0.3 3.2 0 432

30. Rajma
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31. 7. Rajma
a) Identify and mention which group of food it belongs to.
• Rajma, Group-Pulses
a) Mention its protein content and caloric value.
• Protein 22.3 g & 346 kCal per 100 gm.
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32. Red Gram
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33. 8. Red gram (split)
a) Identify and mention which group of food it belongs to.
• Red gram split, Group-Pulse
b) Mention the limiting amino acids
• Methionine, Cysteine
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34. Green gram (split)
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35. 9. Green gram (split)
a) Identify and mention which group of food it belongs to.
• Green gram split, Group-Pulse
a) Mention its protein and fat content and energy value
• Protein: 24 gm per 100 gm, Fat: 1.2 gm per 100 gm & 360 KCal
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36. Green gram (Whole)
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37. 10. Green gram (whole)
a) Identify and mention which group of food it belongs to.
• Green gram whole, Group-Pulse
b) Mention its protein and fat content.
• Protein: 24 gm per 100 gm, Fat: 1.2 gm per 100 gm
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38. 10. Green gram (whole)
c) How will you enrich the nutritive value of this food article?
• By soaking and sprouting.
d) What nutrient does the above process enrich?
• Vitamin B complex and vitamin C
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39. Bengal gram (Split)
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40. 11. Bengal gram (split)
a) Identify and mention which group of food it belongs to.
• Bengal gram split, Group- Pulse
b) Mention 2 limiting amino acids in it.
• Methionine, Cysteine
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41. 12. Bengal gram (whole)
a) Identify and mention which group of food it belongs to.
• Bengal gram split, Group- Pulse
b) Mention 2 limiting amino acids in it.
• Methionine, Cysteine
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42. Bengal gram (Split)
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43. 12. Bengal gram (whole)
c. What is the protein content in this food article?
• 17.1 %.
c. Mention the calorific value?
• 360 Kcal per 100gms.
d. What are the anti- nutritional factors present in pulses?
• Anti -nutritional factors present are phytates and tannins.
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44. Black gram (Split)
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45. 13. Black gram (split)
a) Identify and mention which group of food it belongs to.
• Black gram split, Group-Pulse
b) Mention its protein and fat content.
• Protein: 24 gm per 100 gm, Fat:1.2 gm per 100 gm
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46. Linseed
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47. 14. Flax seed / Linseed
a) Identify and mention which group of food it belongs to.
• Flax seed / Linseed, Group- Nuts and oilseeds
b) Mention the most important content of it.
• Omega 3 fatty acid.
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48. Nutritive values per 100 g of nuts
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Nuts
Prote
in
(gm)
Fat
(gm
)
Carbohy
drate
(gm)
Iron
(mg
)
Caroten
e (µg)
B1
(mg)
Riboflavin
(mg)
Niaci
n
(mg)
Energ
y
(Kcals)
Deficient
amino acids
Ground
nuts
25.3 40.1 26.1 2.5 37 0.9 0.13 19.9 567
lysine and
methionine
Cashew
nuts
21.2 46.9 22.3 5.8 60 0.6 0.19 1.2 596
Lysine &
threonine
Almond 20.8 58.9 10.5 5.1 00 0.2 0.57 4.4 655
Lysine &
threonine

49. Groundnut
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50. 15. Groundnut
a) Identify and mention which group of food it belongs to.
• Groundnut, Group-Nuts and oilseeds
b) Name the toxin which is produced due to its improper
storage?
• Aflatoxin.
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51. 15. Groundnut
c) What is the protein & energy content of 100 g of this item?
• 25.3 gm % & 567 KCal /100 gram.
d) What is it rich in?
• Fats and proteins
e) Name any one of the food items made with its flour and
used in malnutrition
• Indian multipurpose food, Balahar, Balanced malt food.
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52. Egg
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53. 16. Egg
a) Why is it called a reference protein?
• It’s a complete protein with NPU 100%.
b) What are the nutrients deficient in it?
• Carbohydrate & Vitamin-C
c) What is the disadvantage of taking it raw?
• A substance “avidin” prevents the body from obtaining Biotin
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54. 16. Egg
d) What is the nutritive value of egg?
• Protein 6 gm (13.3% of total energy),
• Fat 6 gm (13.3% of total energy),
• Minerals 1% (30mg of calcium and 1.5mg of iron),
• Cholesterol content of yolk is 200mg/60gm of egg.
• Calories 70 Kcal
• Rice source of Vitamins A and D, white part is pure albumin and
rich in Vit.B2 also present Vit.B1 and Niacin.
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55. 16. Egg
e) What disease can it cause?
• Salmonellosis, increase the risk of CVDs.
f) What is it’s importance in laboratory setting?
• Tissue culture vaccine
g) How can it’s nutritive value be preserved?
• Smearing it with oil or grease
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56. 16. Egg
g) What are the test’s for freshness of egg?
• Candling and floating
h) What are the test’s for freshness of egg?
• Candling and floating
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57. 17. Milk
a) Mention the protein and energy content of cow’s milk.
• Protein-3.2 gm per 100 ml, Energy-67 kCal
b) Name 3 methods of pasteurization of milk?
• Holder (VAT), HTST(High temp. short time),UHT(Ultra High Temp.)
c) Mention 2 diseases that can be transmitted through
infected or contaminated milk
• Bovine TB and Brucellosis
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58. 17. Milk
c) What is the Fat content per 100 gms of this item?
• 4.1 %
d) What are the proteins present in it?
• Casein, lactalbumin and lactoglobulin
e) What mineral is deficient in it?
• Iron
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59. 17. Milk
Nutritive value of Milk
Human Buffaloes Cow’s Milk
Protein 4.3 3.2 1.1
Fat 6.5 4.1 3.4
Lactose 5.1 4.4 7.4
Iron 0.2 0.2 minimal
Calories 117 67 65
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60. Thank you22-Jul-17 SPOTTERS 60