NUTRITION SPOTTERS

1. NUTRITION SPOTTERS
DR.ANCHU R NATH
PG RESIDENT
DEPARTMENT OF COMMUNITY MEDICINE

2. MILLED RICE
1. Identify. Mention the nutritional group to which it belongs
• Milled Rice. Nutritional group: Cereals
2. What are its disadvantages ?
• Milling deprives rice grain of its valuable nutrients (Thiamine, riboflavin,
protein). Although attractive in appearance, poor in nutritive value

3. PAR BOILED RICE
1. Identify. Mention the nutritional group to which it belongs
• Par-boiled Rice. Nutritional group: Cereals
2. What are its advantages ?
• a. Steaming process: helps preserve a greater part of vitamins and minerals
• b. Drying process: hardens the grain, makes it resistant to insect invasion and
renders it suitable for storage.

4. WHOLE WHEAT
1. Identify. Mention the nutritional group to which it belongs
Whole Wheat. Nutritional group: Cereals
2. Mention the limiting amino acids
Lysine and Threonine

5. JOWAR
1. Identify. Mention the nutritional group to which it belongs
Jowar. Nutritional group: Millets
2. What is its protein content?
9 – 14%

6. MAIZE
1. Identify. Mention the nutritional group to which it belongs
Maize. Nutritional group: Cereals
2. Which disease can be caused due to excess consumption of
this diet? Give reasons.
Pellagra – excess of leucine, low levels of niacin and
tryptophan.

7. RAGI
1. Identify. Mention the nutritional group to which it belongs
Ragi. Nutritional group: Millets
2. Which minerals is it rich in?
Calcium, Iron and potassium

8. FOXTAIL MILLET
1. Identify. Which vitamin is it rich in?
Foxtail millet. Vitamin B1 and B 12
2. In which disease can this be advised?
Type 2 Diabetes (improves glycaemic control), osteoporosis, arthritis and
spondylitis.

9. PEARL MILLET
1. Identify. Mention the nutritional group to which it belongs.
Pearl Millet. Nutritional group: Millets
2. Which vitamin is it rich in? What does the deficiency of this
vitamin lead to?
Vitamin A. Night blindness

10. RED GRAM DHAL
1. Identify. Mention the nutritional group to which it belongs.
a. Red gram dhal. Nutritional group: Pulses
2. Mention limiting amino acids
Methionine and cysteine

11. BENGAL GRAM DHAL
1. Identify. Mention the nutritional group to which it belongs
a. Bengal gram dhal. Nutritional group: Pulses
2. What is meant by supplementary action of proteins?
Limiting essential amino acid in the protein from each individual source
supplement each other and make good quality protein in diet.

12. GREEN GRAM DHAL
1. Identify. Mention the nutritional group to which it belongs
Green gram dhal. Nutritional group: Pulses
2. What is the effect of germination or sprouting?
Improves the nutritional quality, high in protective antioxidants, increases
nutrient digestibility, promotes the growth of normal GI flora

13. BLACK GRAM DHAL
1. Identify. Mention the nutritional group to which it belongs
Bengal gram dhal. Nutritional group: Pulses
2. What is the effect of fermentation on its nutritive value?
Fermentation enhances the riboflavin, thiamine and niacin content of pulses.

14. GROUND NUTS
1. Identify. Mention the nutritional group to which it belongs
Ground nuts. Nutritional group: Nuts and oilseeds
2. What are the contents and use of Hyderabad Mix?
Contents: Roasted Wheat, roasted Bengal gram, Ground nut and Jaggery.
Protein and energy dense supplement used for malnourished children.

15. SUGAR
1. Identify. Which macronutrient does it contain?
Sugar. Carbohydrate: Sucrose
2. How much calories does 100 g of this food article give?
387 Kcal/100 g.

16. JAGGERY
1. Identify. Which are the nutrients present in it?
Jaggery. Carotene and Iron
2. Can it be used in place of sugar in diabetics ?
Jaggery's glycaemic index is high and hence, it is not advisable for diabetics to
consume jaggery.

17. GREEN LEAFY VEGETABLES
1. Identify. Which vitamins are they rich in?
Green leafy vegetables. Vitamin A, Vitamin C, Riboflavin, Folic Acid
2. What is the RDA in pregnant women?
100g

18. CARROT
1. Identify. Which vitamin is it rich in?
Carrot. Vitamin A
2. What does deficiency of this vitamin lead to?
Xeropthalmia, Night blindness, Conjunctival Xerosis, Bitot spots, Corneal
xerosis, keratomalacia

19. BANANA
1. Identify. Which minerals is it rich in?
Banana. Potassium and manganese
2. How many calories does 100g of this food article provide?
100 KCalories.

20. EGG
1. Identify. Why is it called a reference protein?
Egg. Egg protein contains all the nine essential amino acids
(EAA) in the right proportion. NPU is 100.
2.Which vitamin is deficient in this?
Vitamin C

21. LEMON
1. Identify. Which vitamin is it rich in?
Lemon. Rich in Vitamin C
2. Mention two functions of the vitamin it is rich in.
Collagen formation, absorption of iron, the proper functioning of the immune
system, wound healing, and the maintenance of cartilage, bones, and teeth.

22. IODIZED SALT
1. Identify. What is the minimum amount of iodine at consumer level?
Iodised salt. 15ppm
2. Mention two features of Iodine deficiency in children.
Goitre, learning difficulties, delayed mental development, weight gain,
bradycardia, poor muscle tone, delayed development of permanent teeth, cold
intolerance, dry skin, thinning of hair.

23. SOYA BEAN
1. Identify. Mention the nutritional group to which it belongs.
Soya bean. Nutritional group: Pulses
2. In what form can it be consumed?
Cooked and eaten as dhal, powdered and mixed with atta to
prepare chapatti, soya bean milk

24. GREEN PEAS
1. Identify. Mention its protein content
Green peas. 5 grams of protein per 100 grams of green peas
2. What is digestibility co- efficient
A measure of the proportion of a feed that is digestible.

25. MILK
1. Identify. Why is it called an ideal food?
Milk. Milk is a good source of protein, fat, carbohydrates, vitamins and minerals
necessary for growth and development.
2. What is its caloric value?
67 Kcal per 100 ml