OBAC101: Natural Science

BACHELOR OF ARTS
SEMESTER 1

OBAC101
NATURAL SCIENCE
Unit: 7 – Nutrition and Our Body 1
OBAC101: Natural Science

Unit 7
Nutrition and Our Body
TABLE OF CONTENTS
SL Fig No / Table SAQ /
Topic Page No
No / Graph Activity
1 Introduction - -
3
1.1 Objectives - -
2 Nutrition - -
4-7
2.1 Why do we Study Nutrition Science? - 1
3 Understanding Nutrition and our Body - -
3.1 Why is the Krebs Cycle Important During - 2 8-12
Development?
3.2 Five Food Groups - 3
4 Food and Immunity - -
4.1 Nutrition and Wellbeing - 4
13-20
4.2 Nutrition and Brain Health - -
4.3 Nutrition and the Gut Health - 5
5 Summary - - 21-22
6 Glossary - - 23
7 Terminal Questions - - 24
8 Answers - -
8.1 Self-Assessment Questions - - 25-26
8.2 Terminal Questions - -
9 References - - 27

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1. INTRODUCTION
Nourishment is essential for life. The science of nutrition studies food and beverages' impact on
our bodies, focusing on essential nutrients supporting well-being. Nutrition science
comprehensively scrutinises all the physiological and biochemical processes involved in
nourishing human living tissues to understand the integrity of edible ingredients in providing
energy and building blocks of tissues. Nutrients are classified as carbohydrates, fats, minerals,
proteins, vitamins, fibre, and water. This unit will discuss the need for good nutrition and the factors
affecting it. It will describe food groups that influence nutrition. In addition, it will explain the impact
of malnutrition.

1.1. Objectives
After studying this unit, you should be able to:
Explain the need for good nutrition
Analyse the factors that affect nutrition
Describe the five food groups
Discuss the impact of malnutrition

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2. NUTRITION
Nutrition is the process of procuring, providing, obtaining, and digesting food for health and growth.
Nutrition knowledge trains us to eat the correct types of foods and offers the best information on
what is going on at a cellular level and how to modify the diet. Nutritionists work with people,
guiding them on what to eat and how to modify their diet so they can maintain or restore optimal
health or help relieve ill health and combat disease.

Social media is globally trending in conversations around informing us on what to eat and what
not to eat, which is confusing and contradictory. Today, nutritionists, chefs, and culinary experts
have become popular with food fads and quick-fix fancy diets. Food is a subject close to
everyone’s heart, and awareness is increasing that food choices affect immediate health and well-
being in the long run.

We also see increasing interest in a holistic nutrition practice that unravels the root cause of
disease and treats the symptoms as conventional medicine but also with naturopathic and
Ayurveda science. Improving diet cures ill symptoms, offering health benefits such as increased
energy levels, improved skin, better sleep, etc.

2.1. Why Do We Study Nutrition Science?

Many health conditions arise from malnutrition. Cardio-metabolic issues like diabetes, heart
disease, and cancers and brain health like Alzheimer’s correlate with our food. Nutrition works in
conjunction with medicine therapy, and both align together in symphony. A medical practitioner’s
clinical suggestions are useless if the person makes poor nutrition choices. The nutrition
practitioners are holistically and scientifically focused on encouraging the natural healing energy
to take vital force, and counselling is complemented by good nutrition, sleep and movement.

What impacts our nutrition?

The factors that impact our nutrition are as follows:
• The observed shifts in global dietary patterns in eating and drinking over the past several
decades dominated by highly processed ingredients and reduced fresh raw produce is a
continuous threat to health.
• The shift in the frequency of eating, preparation of food and beverages and overall energy
imbalance in the high research area affects nutrition.

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• The missing rehydration of water, dairy and soups from children's diets and being replaced
with an array of sugar-sweetened beverages is a matter of concern.
• Sweetening of our food supply affects nutrition. Apart from sugar-sweetened beverages,
there is surprisingly little documentation of the large proportion of processed foods that
contain added sugar.
• Animal-sourced foods are subsidised to replace other components of our diet. Most of the
increases in animal-sourced food intake come from the low- and middle-in countries in this
new millennium.
• Salt in our food supply abounds. The issue of salt and its role in the global food supply has
only recently come under greater scrutiny.
• The major concern was the role of salt in hypertension and not obesity. Because of the role
of salt in many energy-dense foods that are increasingly consumed as snacks, this is an
important understudied topic.
• Increasing frying of food and use of vegetable oils is one of the common factors that diminish
the nutritional value of food. The total fat intake is another area where our biology seems to
clash with modern technology. The ability to taste fat could hold evolutionary advantages in
absorbing essential fatty acids from food. Scientists have come to believe that physiological
mechanisms regulating fat intake are so imprecise that the amount of fat largely determines
fat consumption in the food supply.
• Another way to view the trend towards higher fat is the desire for a more diverse diet. Diets
that incorporate meat, dairy products, vegetables, and grains tend to be higher in sugar and
fat.

A few decades ago, higher-income countries saw the drift towards malnutrition, but today, it has
reached billions of individuals across the globe, including developing economies. There are a few
countries where major shifts towards increased overweight among adults may not be documented,
but many countries' wellness nutrition quotient is slowly being reduced.

Factors responsible for nutrition concerns across the globe

These factors are as follows:
• Today, the energy imbalance can be blamed on reduced activities in movement with reduced
activities in home chores, commuting, offices, and the market, as well as increasing

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sedentary leisure, which are the greatest contributors to reducing the current energy
imbalances.
• Modern food technology includes low-nutrient meals, including corn, soya bean, cottonseed,
rapeseed, and dozens of other oils from their oilseed products. Global mass production of
packaged processed food includes Trans Fatty Acids, which contribute to heart diseases and
are also the key component that reduced the prices for vegetable oils and made them much
cheaper for low-income households and poor countries.
• Over-processed meals are losing many healthful components: fibre, legumes, fruits and
vegetables, and coarse grains.
• Evolution of cooking and eating behaviours, where snacking up is the norm and eating events
have also increased. Nutrition researchers are scrutinising the effect of increased meal
frequency on total energy intake, weight dynamics, insulin resistance, and lipid profile.

Nutrition impacted by major economic, marketing and social changes

Have modern mass media commandeered changes in dietary and physical activity patterns in the
low- and middle-income world?

As the developing world observes an increase in the fondness for television shows, smartphones,
and computer devices and the seeping of modern mass media into homes and families, eating
trends are influenced by changing mindsets.

TV viewing may have been directly responsible for child obesity because of the direct impression
on energy expenditure, along with imprinting of the direct marketing of food on the TV, and the
increased urge to tasteful snacking.

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SELF-ASSESSMENT QUESTIONS - 1

1. Fill in the blanks with appropriate words.

(a) _____________ is globally trending in conversations around informing us on what
to eat and what not to eat which is confusing and contradictory.
(b) ___________ in our food supply abounds.
2. State whether the following statements are true or false.
(a) Nutrition can be defined as the processes involved in procuring, providing and
obtaining, digesting the food for health and growth.
(b) Improving diet cures ill-symptom offering health benefits such as increased energy
levels, improved skin and better sleep, amongst a number of other benefits.

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3. UNDERSTANDING NUTRITION AND OUR BODY

Let us learn the concepts that provide a basic framework for a nutritionist’s perspective of
understanding human health and nutrition. It is the Krebs cycle. It includes the following points:
• The Tricarboxylic Acid cycle is the TCA/ Krebs cycle. It is also known as the citric acid cycle.
• The biological cycle is composed of 8 enzymes which are inside the mitochondrial matrix.
• Besides, succinate dehydrogenase is related to the respiratory chain on the inner
mitochondrial membrane.
• The Krebs cycle is a gateway for aerobic metabolism for molecules that convert to an acetyl
group or dicarboxylic acid.
• Regulation of the TCA cycle will occur at 3 main points, including the three enzymes, namely
citrate synthase, isocitrate dehydrogenase and alpha-ketoglutarate dehydrogenase.
• The Krebs cycle has a role in replenishing precursors for the storage form of fuels: amino
acids and cholesterol.

3.1. Why is the Krebs Cycle Important During Development?

The energy obtained from this metabolic pathway is essential for the adequate growth of the
endothelial system, which guides the formation of the blood and lymphatic vessels.

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Evaluating mitochondrial function involves evaluating the Krebs cycle. For instance, in the case of
nonalcoholic liver disease (NAFLD), possible mitochondrial malfunction is a diagnostic
cornerstone.

Mitochondrial dysfunction may arise from an excess of calories introduced through eating food.
The Krebs cycle can no longer find a balance between the molecules to be degraded and the
number of molecules available.

Obesity shows mitochondrial alteration, with increased oxidative stress, reactive oxygen species
production, inflammation, and apoptosis. Hence, nutritionists work at the cellular level.

Importance of Balanced Diet

A balanced diet provides all the nutritional requirements for the person irrespective of age, work
and life phase. Creating balanced meals involves all edible food items available from five groups:
vegetables, protein, whole grain, carbohydrates, fruits and dairy, helping manage weight and
reduce the risk of diseases. These five food groups are discussed later in this unit.

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Nutritionists give importance to the intake of a balanced diet as it provides all the nutrients and
calories required from whole grains and lean protein, exclusive of instant meals and junk food, i.e.,
any food without nutritional value.

SELF-ASSESSMENT QUESTIONS - 2

3. Fill in the blanks with appropriate words.

(a) The Tricarboxylic Acid cycle is the TCA/ Krebs cycle also known as
the_______________.
(b) Obesity shows a mitochondrial alteration, with an _________ in oxidative stress
and the production of reactive oxygen species, inflammation, and apoptosis.
4. State whether the following statements are true or false.
(a) The energy obtained from the metabolic pathway, Krebs cycle is essential for the
adequate growth of the endothelial system, which will guide the formation of the
blood and lymphatic vessels.
(b) In the case of non-alcoholic liver disease (NAFLD), possible mitochondrial
malfunction is a diagnostic cornerstone.

3.2. Five Food Groups

A healthy and balanced diet includes foods from the five groups: vegetables, fruits, grains, protein,
fats and oils.

1. Vegetables
An important constituent on the plate is the vegetable group, which includes the following five
subgroups:
• Dark green leafy vegetables – spinach, fenugreek, amaranth
• Orange and red vegetables – pumpkin, carrots, beets
• Starchy vegetables – potatoes, Colocasia, jackfruit
• Legumes, beans and peas
• Low carbohydrate vegetables – gourds, bitter melon, zucchini, ladyfinger (Okra)

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2. Fruits
They are a great source of antioxidants. A balanced diet includes plenty of fruits instead of juices,
which contain more calories due to added sugar. It is suggested that one should eat fresh fruits
instead of frozen or canned fruits.

3. Whole grains
They are preferred to refined flours, with three parts of the grain: the bran, germ and endosperm.
The human digestive tract breaks down and slowly assimilates these whole grains, improving
satiety. Nutritionally, whole grains are richer in fibre and protein than refined grains. Therefore,
they are considered a better source of carbohydrates, especially for weight management and
diabetes. The dietary guidelines are generalised all across, suggesting that 50% of the
carbohydrates one eats should be healthful whole grains, including millets, broken wheat, rolled
oats, steel-cut oats, quinoa, buckwheat, barley, brown rice and red rice.

4. Protein
An ideal recommendation is 1 gram of protein based on a healthy individual's body weight daily.
The protein-rich non-vegetarian food items are egg, chicken, fish, seafood and meat. The
vegetarian sources of protein are beans, peas, and legumes. Dairy and fortified soy products also
provide protein and are sources of calcium.

5. Fats and oils

The Indian dietary recommendation is not to exceed 50 grams of cooking oil daily, depending on
the person's calorie requirements. The best nutritional advice is to keep changing the kind of
cooking oil. The different cooking oil brands consist of nut oil, seed oil, cold pressed, refined, ghee,
and white butter, to get the best of all fatty acids.

The focus is on a balanced diet due to the following reasons:

• It improves protein intake.
• It limits carbohydrates or processed foods.
• It helps with a better intake of minerals, vitamins, and fibre. It reduces binge eating.
• It improves immunity.

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SELF-ASSESSMENT QUESTIONS - 3

5. Fill in the blanks with appropriate words.

(a) An important constituent on the plate is the vegetable group which includes
________ subgroups.
(b) Potatoes, colocasia and jackfruit are ______________ vegetables.
6. State whether the following statements are true or false.
(a) Fruits are a great source of antioxidants.
(b) A balanced diet includes plenty of juices instead of fruits which contain more
calories due to added sugar.

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4. FOOD AND IMMUNITY

Food directly affects the immune system as the receptors for certain nutrients and trace elements
are present in a few immune cells. Food indirectly impacts immunity by acting as a modulator of
the gut flora, which has a key role in intestinal permeability, exposure to antigens, bacterial
metabolites and energy metabolism. A diverse diet with good quality is thereby important as 70%
of immune cells are present in our gut lining. Our balanced diet hence prevents gut microbial
dysbiosis.

4.1. Nutrition and Wellbeing

India is the diabetes capital of the world. We understand that poor carbohydrate quality is a leading
driver of diet-attributable type 2 diabetes globally, and the focus is to improve nutrition and reduce
the devastating burdens of diabetes. Adhering to a set of cardiovascular health metrics allows
better health longevity in adults. The different lifestyle behaviours and health factors affect people,
especially those with diabetes and heart disease. The suggestive measures encourage the
following:
• Do not use tobacco products.
• Be physically active.
• Eat a healthy diet.
• Get the right amount of sleep.
• Manage weight.

According to the preamble of the Food Safety and Standards Act, 2006, the Food Safety and
Standards Authority of India (FSSAI) is expected to ensure the availability of safe and wholesome
food for the people in India.

FSSAI is on a large-scale effort to transform the country’s food system to provide healthy food and
health, ensuring sustainability for all Indians through the ‘Eat Right India’ movement.

The tagline ‘Sahi Bhojan, Behtar Jeevan’ is the empowering motto and ‘Eat Right India’ adopts a
judicious mix of regulatory, capacity building, collaborative and empowerment approaches to
ensure that our food is good for the people and the planet. Collaboration of all stakeholders,
including the government, food businesses, civil society organisations, experts and professionals,
development agencies and citizens, is required to make this program successful.

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Various mass awareness resources are produced to educate the masses and help them adopt a
healthy lifestyle.

The movement, ‘Eat Right India’, helps reduce the burden of obesity, diabetes and heart disease
in the country.

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The key points of the movement are discussed as follows:

• Individuals prescribed to lose weight must initiate and enhance an exercise routine.
Incorporating regular walking of 30 minutes each day and improvising movement by taking
the stairs often, stretching, and fidgeting at a workstation can help with calorie reduction and
weight loss.
• Stepping to an increased moderate exercise that includes cardio and resistance training will
hasten weight reduction.
• Calories impact weight; intake of the same number of calories the body burns over time, the
weight stays stable. Hence, learning to limit empty calories is essential.
• Consuming more than the body needs will increase weight. It is essential to learn about a
healthy, balanced diet.
• The kinds of calories matter, depending upon their sources, i.e., fat, protein, or carbohydrate.
• Specific diets, such as the Mediterranean, Keto, or intermittent fasting, are diet regimes best
practised under a nutritionist's guidance.
• The time people consume their calories also makes a difference. Circadian rhythm impacts
metabolic health, and eating by the clock certainly improves metabolism and gut health.
• Foods that help prevent disease also seem to help with weight control foods, like whole grains,
vegetables, fruits, nuts and seeds, including an antioxidant-rich diet.

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• A diet rich in refined grains and sugary drinks intake fails to see any health benefit and is
best limited.
• Conventional science claims that since a calorie is a calorie, regardless of its source, the
best advice for weight control is simply to eat less and exercise more. Yet emerging research
suggests that some foods and eating patterns may make it easier to keep calories in check,
while others may make people more likely to overeat.

Weight control is like a balance scale. When the number of calories matches the number of
calories one burns, weight stays the same. Eating more calories than what one burns, tips the
scale and causes weight gain. It would be best if one tipped the scales in the right direction to lose
weight by burning more calories than what is consumed.

How many calories should be consumed in a day to lose weight?

Theoretically, a deficit of 500 calories per day should promote half a kg of weight loss per week.
500 calories x 7 days
= 3500 calories
= 1 pound of body fat.

Even small changes in your diet can cause great results in a day. Eating the right amount and
getting adequate exercise help with weight control. Overeating can lead to weight gain. Choosing
lean meats and lower-fat dairy products helps with weight control and heart health. Therefore,
animal fats tend to be saturated fats, which are unhealthy for the heart. The best diet for preventing
heart disease is full of fruits and vegetables, whole grains, nuts, fish, poultry, vegetable oils and
alcohol in moderation, if required. It goes easy on red and processed meats, refined carbohydrates,
foods and beverages with added sugar, sodium, and foods with trans-fat. Sodium and potassium
are interrelated minerals that regulate blood pressure and keep the heart healthy. Eating less salty
foods and more potassium-rich foods may significantly lower the risk of cardiovascular disease.
Potassium is found in many foods, especially fruits, vegetables, legumes, and low-fat dairy.
However, the reverse of eating a lot of sodium-rich foods, especially processed bread, packaged
snacks, canned goods, and fast-food meals, while skimping on potassium can increase
cardiovascular disease risk.

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Research has shown that sleep is an essential component of overall health. It is discussed as
follows:
• Sleeping for too short or long in a stretch is associated with heart disease. It can negatively
affect other heart-related risk factors like dietary intake, exercise, weight, blood pressure and
inflammation.
• Various reasons are causing poor sleep, including clinical sleep disorders, working overnight
shifts, or poor sleep hygiene. Improving sleep habits can make a difference. Examples
include setting a sleep routine, sticking to it, having a calming bedtime ritual like doing
stretches or meditating, getting regular exercise, stopping the use of electronic devices an
hour before bedtime, and avoiding heavy meals, caffeine and alcohol.

SELF-ASSESSMENT QUESTIONS - 4

7. Fill in the blanks with appropriate words.

(a) Food indirectly impacts immunity by acting as a modulator of the ___________
which has a key role in intestinal permeability, exposure to antigens, bacterial
metabolites and energy metabolism.
(b) ____________ is the diabetes capital of the world.
8. State whether the following statements are true or false.
(a) Food has no direct role directly on the immune system as the receptors for certain
nutrients and trace elements are present in a few immune cells.
(b) Theoretically, a deficit of 700 calories per day should promote half a kg of weight
loss per week.

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4.2. Nutrition and Brain Health

Good brain health enables an individual to comprehend his/her abilities and adjust his/her
cognitive, psychological, emotional, and behavioural functioning according to various life events
to cope optimally. In addition to generalised macronutrients undernutrition, individual nutrient
deficiencies may substantially affect brain development and subsequent cognitive health. Several
micronutrients like B group vitamins and iron play a crucial role in an individual's cognitive health.
High protein and low-fat diets are protective against cognitive decline. A salient potential approach
for lowering the global burden of cognitive decline is to ensure a high diet quality by ensuring a
higher intake of healthy foods. Evidence supports the ‘whole diet approach’ theory that a balanced
diet, rather than single nutrients, benefits cognitive health. The Mediterranean diet is linked to a
low cognitive decline risk and dementia. It is a traditional diet containing olive oil, fruits, legumes,
vegetables, seafood and low-fat dairy with lean, unprocessed meat.

4.3. Nutrition and the Gut Health

A balanced diet should be encouraged via nutrition counselling in early adult life and regular
physical activity to promote a healthy lifestyle. In recent years, considerable information is
available on the relationship between the gut microbiome and brain function through the gut-brain
axis. Negative external lifestyle factors, such as poor diet, sleep deprivation, circadian rhythm
disturbances, chronic noise, and sedentary behaviour, highly influence the gut microbiome. These
are also important risk factors for developing NCDs and Alzheimer’s. Data on the beneficial effects
of dietary fibres and probiotics through managing gut microbes is strongly emerging.

The role of different food groups in the brain’s function and cognitive decline is well documented.
Consuming refined cereals and grains was associated with poor cognitive function and decline,
while unrefined cereals and whole-grain consumption was associated with better cognitive
function.

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World Health Organization has given detailed guidelines for reducing cognitive decline and
dementia risk. The dietary approaches associated with better cognitive function include the
Mediterranean diet. WHO’s recommendations for the diet are based on the Mediterranean-like
diet. There is a significant association between excess fat mass and cognitive impairment.

An individual’s requirements for nutrition vary according to age, gender and phase of life. Moreover,
dietary needs become complex as per therapeutic needs. Nutritionists are certified educators who
assess the dietary requirements, and accordingly suggest specific nutrition and diet plans. Generic
recommendations are for general awareness but do not provide customised needs. Nutritionists
and dietitians work with medical experts and are much in demand in the workforce settings in the
global healthcare industry.

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SELF-ASSESSMENT QUESTIONS - 5

9. Fill in the blanks with appropriate words.

(a) ____________ protein and low-fat diets are protective against cognitive decline.
(b) ________________ is a traditional diet containing olive oil, fruits, legumes,
vegetables, seafood and low-fat dairy with lean unprocessed meat.
10. State whether the following statements are true or false.
(a) Good brain health enables an individual to comprehend their abilities and adjust
their cognitive, psychological, emotional, and behavioral functioning according to
various life events to cope optimally.
(b) The gut microbiome is highly influenced by negative external lifestyle factors.

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5. SUMMARY
• Many health conditions arise from malnutrition. Cardio-metabolic issues like diabetes, heart
disease, cancers, and brain health like Alzheimer’s correlate with our food.
• A medical practitioner’s clinical suggestions are useless if the person makes poor nutrition
choices.
• A few decades ago, higher-income countries saw the drift towards malnutrition, but today, it
has reached billions of individuals across the globe, including developing economies.
• There are a few countries where major shifts towards increased overweight among adults
may not be documented, but many countries' wellness nutrition quotient is slowly being
reduced.
• As the developing world observes an increase in the fondness of television shows,
smartphones, and computer devices and the seeping in of modern mass media into homes
and families, eating trends are influenced by changing mindsets.
• The Tricarboxylic Acid cycle is the TCA/ Krebs cycle. It is also known as the citric acid cycle.
• The Krebs cycle is a gateway for aerobic metabolism for molecules that convert to an acetyl
group or dicarboxylic acid.
• The energy obtained from this metabolic pathway is essential for the adequate growth of the
endothelial system, which guides the formation of the blood and lymphatic vessels.
• Mitochondrial dysfunction may arise from excess calories introduced through eating food.
• A balanced diet provides all of the nutritional needs for the person irrespective of age, work
and life phase.
• A balanced diet will provide all the nutrients for an individual child or adult, meeting the
required daily allowance (RDA).
• A healthy and balanced diet includes foods from the five groups: vegetables, fruits, grains,
protein, fats and oils.
• They are great sources of antioxidants. A balanced diet includes plenty of fruits instead of
juices, which contain more calories due to added sugar.
• They are preferred to refined flours with three parts of the grain: the bran, germ, and
endosperm.

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• The dietary guidelines are much generalised all across, suggesting that primarily 50% of the
carbohydrates one eats should be healthful whole grains, including millets, broken wheat,
rolled oats, steel cut oats, quinoa, buckwheat, barley, brown rice and red rice.
• An ideal recommendation is 1 gram of protein per day, per kg body weight.
• The Indian dietary recommendation is not to exceed 50 grams of cooking oil per day,
depending upon the person's calorie requirements.
• Food plays a direct role in the immune system as the receptors for certain nutrients and trace
elements are present in a few immune cells.
• A good quality diverse diet is important as 70% of immune cells are in our gut lining.
• According to the preamble of the Food Safety and Standards Act, 2006, the Food Safety and
Standards Authority of India (FSSAI) is expected to ensure the availability of safe and
wholesome food for the people in India.
• The tagline ‘Sahi Bhojan, Behtar Jeevan’ is the empowering motto and ‘Eat Right India’
adopts a judicious mix of regulatory, capacity building, collaborative, and empowerment
approaches to ensure that our food is good for the people and the planet.
• Theoretically, a deficit of 500 calories per day should promote half a kg of weight loss per
week.
• Eating less salty and more potassium-rich foods may significantly lower the risk of
cardiovascular disease.
• Good brain health enables an individual to comprehend his/her abilities and adjust his/her
cognitive, psychological, emotional, and behavioural functioning according to various life
events to cope optimally.
• A balanced diet should be encouraged via nutrition counselling in early adult life and regular
physical activity to promote a healthy lifestyle.
• The role of different food groups in the brain’s function and cognitive decline is well
documented.
• An individual’s requirements for nutrition vary according to age, gender and phase of life.

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6. GLOSSARY
These cells are the single-cell layer lining all blood vessels that
Endothelial cells - regulate exchanges between the bloodstream and the surrounding
tissues.

It nudges a long period each day or week without food, which is

Intermittent fasting -
beneficial in obesity-related conditions.

It is a high-fat, high-protein, zero-carb diet for weight reduction and a

Keto diet -
therapeutic diet for epilepsy.

They are unsaturated fatty acids found in margarine and refined

cooking oils, overused fried oils due to the hydrogenation process,
Trans fatty acids -
having a trans arrangement of the carbon atoms adjacent to its
double bonds.

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7. TERMINAL QUESTIONS
Short-Answer Type Questions

1. What do you understand by nutrition?

2. Why do we study nutrition science?

3. How do major economic, marketing and social changes affect nutrition?

4. How many calories should be consumed daily to lose weight?

5. Write a short note on nutrition and brain health.

Long-Answer Type Questions

1. Discuss in detail the factors that impact nutrition.

2. Explain in detail the Krebs cycle.

3. Why is the Krebs cycle important during the process of development? Discuss.

4. Analyse in detail the five food groups.

5. Describe the relationship between nutrition and gut health.

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8. ANSWERS
8.1. Self-Assessment Questions
1. (a) Social media (b) Salt
2. (a) True (b) True
3. (a) Citric acid cycle (b) Increase
4. (a) True (b) True
5. (a) Five (b) Starchy
6. (a) True (b) False
7. (a) Gut flora (b) India
8. (a) False (b) False
9. (a) High (b) Mediterranean Diet
10. (a) True (b) True

8.2. Terminal Questions

Short-Answer Type Questions

Answer 1: Nutrition is the process of procuring, providing, obtaining, and digesting the food
necessary for health and growth. Nutrition knowledge trains us to eat the foods. It offers the best
information on what is going on at a cellular level and how modifying the diet with the right
combinations affects what we crave. It, therefore, sets up food cycles that are healthy or unhealthy.
Refer to Section 2.

Answer 2: Many health conditions arise from malnutrition. A universal surge in cardiometabolic
issues like diabetes, heart disease, and cancers and brain health like Alzheimer’s is correlated
with our food. Refer to Section 2.1.

Answer 3: As the developing world observes an increase in the fondness of television shows,
smartphones, and computer devices and the seeping of modern mass media into homes and
families, eating trends are influenced by changing mindsets. Refer to Section 2.1.

Answer 4: Theoretically, a deficit of 500 calories per day should promote half a kg of weight loss
per week. Even small changes in your diet can evolve into great results in a day. Eating the right
amount and getting adequate exercise helps with weight control. Refer to Section 4.1.

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Answer 5: Good brain health enables individuals to comprehend their abilities and adjust their
cognitive, psychological, emotional, and behavioural functioning according to various life events
to cope optimally. Refer to Section 4.2.

Long-Answer Type Questions

Answer 1: The factors that impact our nutrition are as follows:

• The observed shifts in global dietary patterns in eating and drinking over the past several
decades dominated by highly processed ingredients and reduced fresh raw produce is a
continuous threat to health. Refer to Section 2.1.

Answer 2: The Krebs cycle includes the following points:

• The Tricarboxylic Acid cycle is the TCA/ Krebs cycle, also known as the citric acid cycle.
• The biological cycle is composed of 8 enzymes which are inside the mitochondrial matrix.
Refer to Section 2.1.

Answer 3: The energy obtained from this metabolic pathway is essential for the adequate growth
of the endothelial system, which will guide the formation of the blood and lymphatic vessels.
Evaluating mitochondrial function involves evaluating the Krebs cycle. Refer to Section 3.1.

Answer 4: A healthful, balanced diet includes foods from these five groups: vegetables, fruits,
grains, protein, fats and oils. Refer to Section 3.2.

Answer 5: A balanced diet should be encouraged via nutrition counselling in early adult life and
regular physical activity to promote a healthy lifestyle. In recent years, considerable information is
available on the relationship between the gut microbiome and brain function through the gut-brain
axis. Refer to Section 4.3.

Unit: 7 – Nutrition and Our Body 26

OBAC101: Natural Science

9. REFERENCES
• Callahan, A., Leonard and H., Powell, T. 2020. Nutrition: Science and Everyday Application.
United States: Open Oregon Educational Resources.
• Lamb, M. W., Lamb, M. M. and Harden, M. L. 2013. The Meaning of Human Nutrition:
Pergamon Bio-Medical Sciences Series. United Kingdom: Elsevier Science.
• Potter, N.N. and Hotchkiss, J.H. 1998. Food Science. 5th Ed. Aspen Publishers, Maryland,
USA.

Unit: 7 – Nutrition and Our Body 27