Dietary Considerations and Food Quality

About this chapter: Dietary Considerations and Food Quality

Dietary Considerations and Food Quality is chapter 9 of 13 in Class 10 CBSE Health and Physical Education. It has 3 topics in 6 sections. On Examisthan.com you will find 180 practice MCQs for it.

What you will learn in this chapter

Sample questions from this chapter

1. Which detail is given in the chapter about "Adverse effects of" in Dietary Planning?

   • Adverse effects of food adulteration on health Adulteration is detrimental to health.
   • They are more muscular while women have more fat cells.
   • Planning is a scientific method of saving energy, time and money.
   • Over ripening or excessive microbial load causes food spoilage.

   Answer: Adverse effects of food adulteration on health Adulteration is detrimental to health.

   This matches the chapter's stated information about "Adverse effects of".

2. What does the chapter state about "H ealth and" in Dietary Planning?

   • H ealth and P hysical E ducation - C lass X 166 food and nutrients with growing age.
   • Gender Nutritional requirements vary with gender.
   • Nutrition and Hydration guidelines for excellence in sports performance.
   • Pure saffron when dissolved in water will continue to give out colour till it remains in water.

   Answer: H ealth and P hysical E ducation - C lass X 166 food and nutrients with growing age.

   This matches the chapter's stated information about "H ealth and".

3. What does the chapter state about "In India FSSAI is responsible" in Dietary Planning?

   • In India, FSSAI is responsible for setting maximum residue limits (MRLs) for the pesticides.
   • Adequate intake of these supports the performance and recovery from injury in sport.
   • There are four tastes, i.e., sweet, salt, bitter, sour.
   • So food should not be wasted rather protected from spoilage.

   Answer: In India, FSSAI is responsible for setting maximum residue limits (MRLs) for the pesticides.

   This matches the chapter's stated information about "In India FSSAI is responsible".

4. According to the chapter, what is stated about "Milk Starch Add 2 3" in Dietary Planning?

   • Solve this Nutrition Puzzle Horizontal 1.
   • Milk Starch Add 2-3 drops of tincture iodine.
   • It makes the food unsafe to eat.
   • Gender Nutritional requirements vary with gender.

   Answer: Milk Starch Add 2-3 drops of tincture iodine.

   This matches the chapter's stated information about "Milk Starch Add 2 3".

How to study this chapter

1. The topic with the most questions is "Dietary Planning" (60) — give it the most time.
2. Then solve 15–20 of the 180 MCQs a day and read the explanation of every wrong answer.
3. Finish with a chapter test and revise the topics where you lost marks.

Exam information

Class 10 ends with the CBSE board exam. The marks split for this subject is given in the CBSE curriculum on cbseacademic.nic.in.

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