Traditional Food and their importance. Role of Food fortification. Aspects of eat right challenges in India. Part 1

Question No. 1 Marks +1 -0 Time

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Which of the following is a key principle of a traditional Indian diet that promotes gut health?

A. High consumption of processed foods
B. Regular inclusion of fermented foods like Dahi and Idli
C. Exclusive use of olive oil for cooking
D. Daily intake of sugary beverages

Question No. 2 Marks +1 -0 Time

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The 'Eat Right India' movement, launched by FSSAI, is based on three key themes. Which of the following is NOT one of them?

A. Eat Healthy
B. Eat Safe
C. Eat Sustainable
D. Eat Global

Question No. 3 Marks +1 -0 Time

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What is the primary purpose of fortifying salt with iodine?

A. To improve its taste
B. To prevent goitre and other iodine deficiency disorders
C. To increase its shelf life
D. To make it more soluble in water

Question No. 4 Marks +1 -0 Time

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The 'dual burden of malnutrition' in India refers to the coexistence of:

A. High rates of infectious diseases and chronic illnesses
B. High prevalence of undernutrition in children and overnutrition in adults
C. Widespread vitamin and mineral deficiencies
D. Low agricultural productivity and high food wastage

Question No. 5 Marks +1 -0 Time

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Millets are being promoted as 'Smart Foods' in India. What is the primary reason for this?

A. They are expensive and cater to a niche market.
B. They are water-intensive crops, ideal for all Indian climates.
C. They are highly nutritious, climate-resilient, and require less water to grow.
D. They are primarily used for animal feed.

Question No. 6 Marks +1 -0 Time

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What is 'biofortification'?

A. The process of adding nutrients to food during processing.
B. The use of biotechnology to increase the shelf life of food.
C. The process of breeding crops to increase their nutritional value.
D. The fortification of food with living microorganisms.

Question No. 7 Marks +1 -0 Time

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Which traditional Indian spice is renowned for its anti-inflammatory properties due to the presence of curcumin?

A. Cumin
B. Coriander
C. Turmeric
D. Cardamom

Question No. 8 Marks +1 -0 Time

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The '+F' logo on a food package in India signifies that the food is:

A. Free from artificial additives
B. Organically certified
C. Fortified with specific micronutrients
D. Approved for export

Question No. 9 Marks +1 -0 Time

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A major challenge in implementing food fortification programs in India is:

A. Lack of technology to fortify foods
B. High cost of micronutrients
C. Ensuring the fortified food reaches the target population and is consumed regularly
D. Consumer resistance to the taste of fortified foods

Question No. 10 Marks +1 -0 Time

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What does the principle of 'Eat Sustainable' under the Eat Right India movement advocate for?

A. Importing exotic fruits and vegetables
B. Consuming a diet rich in processed and packaged foods
C. Promoting local and seasonal foods and reducing food waste
D. Following a single-crop diet for environmental benefits

Question No. 11 Marks +1 -0 Time

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Ghee, a traditional Indian fat, when consumed in moderation, is considered healthy because it is a rich source of:

A. Trans fats
B. Water-soluble vitamins
C. Healthy saturated fats and fat-soluble vitamins like A, D, and E
D. Omega-9 fatty acids only

Question No. 12 Marks +1 -0 Time

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Which of the following is an example of 'targeted food fortification'?

A. Iodization of salt for the general population
B. Fortifying infant formula with iron and vitamins
C. Adding Vitamin D to all milk products
D. Fortifying wheat flour for universal distribution

Question No. 13 Marks +1 -0 Time

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The National Family Health Survey (NFHS) data in India reveals a high prevalence of anemia, especially among women and children. This is primarily a deficiency of which micronutrient?

A. Calcium
B. Iron
C. Vitamin C
D. Zinc

Question No. 14 Marks +1 -0 Time

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What is a significant challenge associated with the 'double burden of malnutrition' in India from a public health policy perspective?

A. It simplifies the nutritional messaging required for the public.
B. It requires a single, focused intervention to address both issues simultaneously.
C. It necessitates complex and often contradictory strategies to tackle both undernutrition and overnutrition.
D. It primarily affects only the urban affluent population.

Question No. 15 Marks +1 -0 Time

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Ayurveda, the traditional Indian system of medicine, emphasizes a diet that is:

A. Based on one's individual constitution or 'dosha' (Vata, Pitta, Kapha)
B. Uniform for everyone, regardless of age or health
C. Completely raw and uncooked
D. Exclusively vegetarian for all individuals

Question No. 16 Marks +1 -0 Time

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The 'Mid-Day Meal Scheme' in India is a large-scale school feeding program. What is its primary nutritional objective?

A. To increase school enrollment and attendance only.
B. To provide a gourmet dining experience to students.
C. To improve the nutritional status of school-going children and combat hunger.
D. To promote the consumption of fast food among children.

Question No. 17 Marks +1 -0 Time

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Food fortification is considered a cost-effective public health intervention because:

A. It requires a complete overhaul of a country's food system.
B. It can deliver essential micronutrients to a large population through existing food delivery systems without requiring major changes in eating habits.
C. The cost of micronutrients is negligible and borne entirely by consumers.
D. It eliminates the need for all other nutrition programs.

Question No. 18 Marks +1 -0 Time

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Which of the following traditional Indian meals offers a good combination of carbohydrates, protein, and fiber?

A. A plate of samosas with chutney
B. A serving of gulab jamun
C. A meal of dal, rice, and a side of vegetable curry (sabzi)
D. A glass of sugarcane juice

Question No. 19 Marks +1 -0 Time

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The Eat Right India's call to reduce the consumption of 'HFSS' foods refers to foods that are:

A. High in Fiber, Spices, and Salt
B. Healthy, Fresh, and Seasonally Sourced
C. High in Fat, Sugar, and Salt
D. Home-made, Flavorful, and a Source of Supplements

Question No. 20 Marks +1 -0 Time

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One of the socio-economic challenges impacting nutrition in India is:

A. The universal access to a variety of affordable and nutritious foods.
B. The strong preference for processed foods across all income levels.
C. The inequitable distribution of food and resources, leading to disparities in nutritional status between different socio-economic groups.
D. The lack of government-led nutrition programs.

Question No. 21 Marks +1 -0 Time

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What role does 'Tadka' or tempering in Indian cooking play beyond adding flavor?

A. It is solely a decorative element.
B. It helps in the extraction and absorption of fat-soluble vitamins from spices.
C. It is a method to reduce the nutritional value of the food.
D. It is a technique used only for sweet dishes.

Question No. 22 Marks +1 -0 Time

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Which government body in India is primarily responsible for setting standards for food safety and fortification?

A. Indian Council of Medical Research (ICMR)
B. Ministry of Health and Family Welfare
C. Food Safety and Standards Authority of India (FSSAI)
D. National Institute of Nutrition (NIN)

Question No. 23 Marks +1 -0 Time

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Why is it important to address malnutrition in adolescent girls in India?

A. Because they are less susceptible to nutritional deficiencies.
B. To prepare them for early marriage and childbirth.
C. Because their nutritional status directly impacts the health of the next generation, as undernourished girls are more likely to give birth to low-birth-weight babies.
D. To ensure they can perform well in sports.

Question No. 24 Marks +1 -0 Time

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A person who is overweight but suffers from micronutrient deficiencies is an example of:

A. The 'thrifty genotype' hypothesis
B. The 'fetal origins of adult disease' theory
C. The 'dual burden of malnutrition' at an individual level
D. A balanced and healthy dietary pattern

Question No. 25 Marks +1 -0 Time

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The promotion of coarse grains like jowar, bajra, and ragi aligns with which pillar of the Eat Right India movement?

A. Eat Safe
B. Eat Healthy and Eat Sustainable
C. Eat in Moderation
D. Eat for Pleasure

Question No. 26 Marks +1 -0 Time

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What is a potential risk of an poorly implemented food fortification program?

A. It can lead to a decrease in the consumption of the staple food.
B. It could result in some individuals consuming excessive amounts of a micronutrient, leading to toxicity.
C. It guarantees the eradication of all nutritional deficiencies.
D. It is always more expensive than supplementation programs.

Question No. 27 Marks +1 -0 Time

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Traditional Indian cooking often uses a variety of spices. From a health perspective, what is a significant benefit of this practice?

A. The spices primarily act as preservatives.
B. The spices are a major source of calories.
C. Many spices contain bioactive compounds with antioxidant, anti-inflammatory, and anti-microbial properties.
D. The spices are mainly used to add color to the food.

Question No. 28 Marks +1 -0 Time

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The concept of 'Sahi Bhojan, Behtar Jeevan' is the tagline for which national initiative?

A. National Health Mission
B. Poshan Abhiyaan
C. Eat Right India Movement
D. Swachh Bharat Abhiyan

Question No. 29 Marks +1 -0 Time

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Why is there a focus on the first 1000 days of a child's life (from conception to two years of age) in Indian nutrition programs?

A. It is the period when children develop their food preferences.
B. It is a critical window of opportunity for growth and development, and nutritional deficiencies during this period can have irreversible consequences.
C. It is the only time when nutritional interventions are effective.
D. It is when children are most likely to be overweight.

Question No. 30 Marks +1 -0 Time

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Which of the following is a challenge to diversifying the Indian diet and moving away from a heavy reliance on staples like rice and wheat?

A. The high cost and unavailability of millets and other traditional grains.
B. Government policies that have historically favored the cultivation of wheat and rice through subsidies and procurement systems.
C. The lack of culinary uses for traditional grains.
D. The inherent low nutritional value of millets compared to rice.

Question No. 31 Marks +1 -0 Time

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How does the traditional practice of eating with hands in India have a potential health benefit?

A. It is a faster way to eat.
B. It promotes the growth of harmful bacteria.
C. It can enhance the sensory experience of eating and the nerve endings in the fingers can signal the brain about the food's temperature and texture, aiding digestion.
D. It is a sign of poor table manners.

Question No. 32 Marks +1 -0 Time

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A key objective of the Eat Right India movement is to reduce the intake of trans fats to less than 2% by 2022. Why are trans fats considered harmful?

A. They are a major source of energy.
B. They increase the levels of 'good' cholesterol (HDL) and decrease 'bad' cholesterol (LDL).
C. They significantly increase the risk of cardiovascular diseases by raising 'bad' cholesterol (LDL) and lowering 'good' cholesterol (HDL).
D. They are essential for brain development.

Question No. 33 Marks +1 -0 Time

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What is the significance of including a variety of colors in a traditional Indian thali?

A. It is purely for aesthetic appeal.
B. It is a way to ensure a mix of different vegetables and fruits, thereby providing a wider range of vitamins, minerals, and phytonutrients.
C. It indicates the social status of the family.
D. It is a religious requirement for all meals.

Question No. 34 Marks +1 -0 Time

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Which of the following is a reasoning-based challenge for the success of the Eat Right India movement?

A. The movement has not been officially launched.
B. The lack of scientific evidence supporting healthy eating.
C. Overcoming ingrained cultural and social habits related to food and persuading a vast and diverse population to adopt healthier eating practices.
D. The complete absence of healthy food options in the Indian market.

Question No. 35 Marks +1 -0 Time

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Why is the fortification of rice with iron and vitamins a promising strategy in India?

A. Rice is not a staple food in India.
B. The technology for rice fortification is not available.
C. Rice is a staple food for a majority of the Indian population, and fortifying it can help combat widespread micronutrient deficiencies without requiring significant dietary changes.
D. Fortified rice has a very short shelf life.

Question No. 36 Marks +1 -0 Time

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The term 'hidden hunger' refers to:

A. The feeling of hunger between meals.
B. A condition where a person consumes enough calories but lacks essential micronutrients like vitamins and minerals.
C. The practice of eating in secret.
D. A psychological disorder related to food.

Question No. 37 Marks +1 -0 Time

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In the context of traditional Indian foods, what is the importance of seasonal eating?

A. Seasonal foods are generally more expensive.
B. Eating seasonally ensures that the body gets the nutrients it needs to cope with the environmental conditions of that particular season, as advocated by Ayurveda.
C. Out-of-season foods are more nutritious.
D. Seasonal eating is a modern concept with no roots in traditional practices.

Question No. 38 Marks +1 -0 Time

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A challenge for India's nutrition programs is the 'leakage' in the public distribution system (PDS). What does this refer to?

A. The spilling of food grains during transportation.
B. The diversion of subsidized food grains intended for the poor to the open market.
C. The loss of nutrients from food during storage.
D. The refusal of people to take their entitled food rations.

Question No. 39 Marks +1 -0 Time

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The 'Eat Right Mela' is an initiative under the Eat Right India movement. What is its primary purpose?

A. To sell expensive health foods.
B. To provide free meals to everyone.
C. To engage and educate people about safe and healthy food in an interactive and entertaining format.
D. To protest against unhealthy food industries.

Question No. 40 Marks +1 -0 Time

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Why is a diet predominantly based on highly polished rice a nutritional concern?

A. It is very high in fiber.
B. The polishing process removes the bran and germ, which are rich in B-vitamins, minerals, and fiber.
C. It has an excess of protein.
D. It is difficult to digest for most people.

Question No. 41 Marks +1 -0 Time

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What is a key reason for the increasing prevalence of obesity and related non-communicable diseases (NCDs) in India?

A. A shift in dietary patterns towards more processed foods high in fat, sugar, and salt, coupled with a more sedentary lifestyle.
B. The high cost of healthy, traditional foods.
C. The genetic predisposition of the entire Indian population to obesity.
D. The overemphasis on physical education in schools.

Question No. 42 Marks +1 -0 Time

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The traditional practice of using earthenware pots for cooking and storing water has a health benefit because:

A. It makes the food cook faster.
B. The porous nature of clay pots can help in slow cooking, which preserves nutrients, and storing water in them can cool it naturally and impart some minerals.
C. It is a modern and expensive method.
D. It is the only method available in rural India.

Question No. 43 Marks +1 -0 Time

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What is the rationale behind promoting fortified foods over micronutrient supplements for the general population?

A. Supplements are always less effective than fortified foods.
B. Fortified foods can be integrated into the daily diet without requiring a separate pill or syrup, leading to better compliance and sustained intake.
C. Fortified foods are cheaper to produce than supplements.
D. Supplements are not available in India.

Question No. 44 Marks +1 -0 Time

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The 'Anganwadi' centers under the Integrated Child Development Services (ICDS) scheme play a crucial role in:

A. Providing higher education to women.
B. Acting as rural banks for women entrepreneurs.
C. Delivering a package of services including supplementary nutrition, health check-ups, and pre-school education to young children and their mothers.
D. Organizing sports events for rural youth.

Question No. 45 Marks +1 -0 Time

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How can the traditional Indian practice of 'mindful eating' contribute to better health?

A. It encourages eating as quickly as possible.
B. It involves eating while watching television or working.
C. It promotes paying attention to the food, eating slowly, and savoring each bite, which can lead to better digestion and prevent overeating.
D. It is a form of restrictive dieting.

Question No. 46 Marks +1 -0 Time

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One of the challenges to the success of biofortification in India is:

A. The biofortified crops are less nutritious than their conventional counterparts.
B. Farmers' reluctance to adopt new crop varieties and the need for a robust seed system and market linkages.
C. The lack of scientific knowledge to develop biofortified crops.
D. The high water requirement of all biofortified crops.

Question No. 47 Marks +1 -0 Time

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The FSSAI's 'Verified Milk Vendor' scheme is part of which larger initiative?

A. Make in India
B. Digital India
C. Eat Right India
D. Skill India

Question No. 48 Marks +1 -0 Time

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Which of the following traditional Indian sweets is generally considered a healthier option due to its ingredients?

A. Jalebi (deep-fried and soaked in sugar syrup)
B. Rasgulla (made from chenna and soaked in a light sugar syrup)
C. Chikki (a brittle made with jaggery and nuts like peanuts or sesame seeds)
D. Mysore Pak (made with ghee, sugar, and gram flour)

Question No. 49 Marks +1 -0 Time

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What is the reasoning behind the Eat Right India movement's focus on reducing sodium intake?

A. High sodium intake is linked to low blood pressure.
B. High sodium intake is a major risk factor for hypertension (high blood pressure) and cardiovascular diseases.
C. Sodium is not an essential nutrient for the human body.
D. Indian diets are naturally low in sodium.

Question No. 50 Marks +1 -0 Time

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From a public health perspective, what is a significant advantage of traditional, home-cooked Indian meals over frequently consuming restaurant or street food?

A. Home-cooked meals are always bland.
B. Home-cooked meals allow for better control over the ingredients, including the amount of salt, sugar, and fat used, and ensure better hygiene.
C. Restaurant food is always more nutritious.
D. Street food is a guaranteed way to build immunity.

Question No. 51 Marks +1 -0 Time

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The 'Indian paradox' in nutrition refers to the observation that:

A. Despite high rates of vegetarianism, the Indian population has low rates of heart disease.
B. Despite a relatively low prevalence of obesity compared to Western countries, there is a high prevalence of insulin resistance and type-2 diabetes.
C. Despite high agricultural production, there are high levels of food insecurity.
D. Despite a diverse food culture, the diet of most Indians is monotonous.

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