NCERT Class 10 Health and Physical Education, Dietary Considerations and Food Quality Question Answers
Short Intro
Food plays a vital role in maintaining health, fitness, and overall wellbeing. This chapter explains dietary planning, food quality, food adulteration, preservation methods, and nutritional needs of sportspersons. Below are detailed step-by-step answers to all assessment questions in simple English for easy learning and exam preparation.
Quick Information Box
| Topic | Details |
|---|---|
| Chapter Name | Dietary Considerations and Food Quality |
| Class | 10 |
| Subject | Health and Physical Education |
| Important Topics | Food Quality, Food Adulteration, Sports Nutrition |
| Exam Importance | High |
| Useful For | School Exams, Notes, Assignments |
Concepts Used (Topics Covered)
- Dietary Planning
- Balanced Diet
- Nutritional Requirements
- Sports Nutrition
- Food Preservation
- Food Quality
- Food Adulteration
- Pesticides and Health
- Food Safety Standards
- Shelf Life of Food
Important Formulas
- Energy Requirement = Depends on age + gender + activity level
- Protein Requirement for Athletes = 1.2g – 2.0g per kg body weight/day
- Carbohydrate Requirement = 3–10g per kg body weight/day
- Water Intake for Sportspersons = 2–6 liters/day depending on activity
Questions & Step-by-Step Solutions
I. Nutrition Puzzle Answers
Horizontal
1. Main source of energy for sportsperson
Answer: Carbohydrate
2. One factor affecting meal planning
Answer: Age
3. Practice of adding unwanted material in food
Answer: Adulteration
4. Emissions of intense energy capable of penetrating tissues
Answer: Radiation
Vertical
1. Authority certifying food safety in India
Answer: FSSAI
2. Nutrient helping in body building
Answer: Protein
3. Study of food composition and its effect on body
Answer: Nutrition
4. Compounds used for crops but harmful to health
Answer: Pesticides
II. Answer the Following Questions
1. Importance of Dietary Planning
Answer
Dietary planning is essential because every person has different nutritional requirements according to age, gender, physical activity, and health condition.
Reasons:
- Helps provide balanced nutrition.
- Saves time, money, and energy.
- Reduces food wastage.
- Maintains health and fitness.
- Prevents malnutrition and diseases.
Example:
- A growing child needs more protein and calcium.
- An athlete requires high-energy food.
- Elderly people need soft and digestible food.
Conclusion
Without proper dietary planning, it becomes difficult to fulfill nutritional needs effectively.
2. Factors Applicable for Dietary Planning
Group Members:
- Male teacher
- Female doctor
- 15-year-old tennis player
- 68-year-old man
Applicable Factors
| Person | Factors |
| Male Teacher | Gender, moderate activity |
| Female Doctor | Gender, workload, stress |
| Tennis Player | Age, high physical activity |
| Elderly Man | Age, digestion, health condition |
Explanation
Each individual has different dietary requirements based on age, occupation, activity level, and physiological condition.
3. Diet Required by Sportspersons
Answer
Sportspersons require a balanced and energy-rich diet to maintain endurance, strength, and performance.
Nutritional Needs
Carbohydrates
- Main source of energy.
- Maintain glycogen stores.
Proteins
- Help in muscle repair and growth.
Fats
- Useful in long-duration activities.
Vitamins & Minerals
- Improve immunity and recovery.
Water & Fluids
- Prevent dehydration.
Conclusion
A properly balanced sports diet improves stamina, recovery, and overall performance.
4(a). Food Quality
Answer
Food quality refers to the safety, nutritional value, freshness, appearance, and purity of food.
Important Features
- Free from contamination
- Good texture and color
- Proper packaging
- Hygienic preparation
- Safe for consumption
Importance
Good quality food improves health and prevents diseases.
4(b). Food Preservation Methods
Methods of Food Preservation
1. Heat Treatment
Example: Pasteurization of milk
2. Refrigeration and Freezing
Slows bacterial growth.
3. Drying/Dehydration
Removes moisture.
4. Addition of Preservatives
Example: Salt, sugar, oil
5. Radiation
Used for increasing shelf life of spices and fruits.
Conclusion
Food preservation reduces spoilage and increases shelf life.
5. Nutritious Food May Become Unsafe if Adulterated
Answer
Food adulteration means adding inferior or harmful substances to food.
Examples
- Water added to milk
- Chalk powder in sugar
- Artificial colors in spices
Harmful Effects
- Diarrhea
- Vomiting
- Liver damage
- Cancer risk
Conclusion
Even nutritious food becomes unsafe when adulterated.
6(a). Detection of Metanil Yellow in Arhar Dal
Method
- Take dal sample.
- Add lukewarm water.
- Add a few drops of hydrochloric acid (HCl).
Observation
Pink color indicates presence of Metanil Yellow.
6(b). Detection of Papaya Seeds in Black Pepper
Method
- Put black pepper in water.
Observation
- Pure black pepper settles down.
- Papaya seeds float on water.
7. Protection from Harmful Effects of Pesticides
Preventive Measures
- Wash fruits and vegetables properly.
- Use organic food.
- Avoid excessive pesticide use.
- Use bio-pesticides.
- Keep pesticides away from children.
- Read safety instructions carefully.
Conclusion
Careful handling and proper food washing reduce harmful effects of pesticides.
8. Food Adulteration
Correct Answer
(b) Abstraction of a constituent of food article
Explanation
Removing an important nutrient or component from food is considered adulteration.
9. Match the Following
| Column A | Column B |
| Turmeric | Anti-inflammatory |
| Microbial load | Food Quality |
| Pesticides | Caution |
| Semi-perishable | Shelf life |
10. Classification of Food Based on Shelf Life
Types of Food
1. Perishable Foods
Remain safe for 1–2 days.
Example: Milk, meat
2. Semi-Perishable Foods
Remain safe for about a week.
Example: Apples, potatoes
3. Non-Perishable Foods
Remain safe for months.
Example: Rice, pulses
Increasing Shelf Life of Semi-Perishable Food
Example: Apples
Methods:
- Refrigeration
- Wax coating
- Dry storage
- Controlled atmosphere storage
Conclusion
Proper preservation techniques help reduce spoilage and increase shelf life.
Common Mistakes
- Confusing food preservation with adulteration.
- Ignoring food quality marks like FSSAI.
- Writing incomplete examples in exam answers.
- Forgetting the role of water in sports nutrition.
Exam Tips
- Use headings and bullet points.
- Mention examples wherever possible.
- Learn definitions properly.
- Practice table-based answers and matching questions.
- Revise food adulteration detection methods carefully.
Practice MCQs
1. Which nutrient is the primary energy source for athletes?
A. Protein
B. Fat
C. Carbohydrate
D. Vitamins
Answer: C. Carbohydrate
2. Which authority ensures food safety in India?
A. WHO
B. FSSAI
C. UNICEF
D. FDA
Answer: B. FSSAI
3. Which method removes moisture from food?
A. Freezing
B. Drying
C. Radiation
D. Pasteurization
Answer: B. Drying
4. Which food is non-perishable?
A. Milk
B. Spinach
C. Rice
D. Meat
Answer: C. Rice
5. Which chemical is used to detect starch in milk?
A. HCl
B. Acetone
C. Iodine
D. Sugar
Answer: C. Iodine
FAQ Section
Q1. What is dietary planning?
Dietary planning is the process of selecting and preparing balanced meals according to nutritional needs.
Q2. Why do athletes need more carbohydrates?
Athletes need carbohydrates for energy and stamina during sports activities.
Q3. What is food adulteration?
Food adulteration means mixing harmful or inferior substances in food.
Q4. What is food preservation?
Food preservation is the process of preventing spoilage and increasing shelf life.
Q5. Why is FSSAI important?
FSSAI ensures food safety and quality standards in India.
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