Education Portal for Students in India

Answer: Substances that are coloured will absorb part of the electromagnetic spectrum and reflect another. Non-transition metal solutions tend to be colourless suggesting they absorb no part of the spectrum.2. Compounds that are coloured have electrons promoted from a ground state to an excited state.
View complete answer

What are plant compounds in physical education?

Plant Compounds – Some plants include non-nutritive chemicals in complement to aroma and flavour ingredients. These compounds may have good or detrimental effects when consumed. There are a variety of chemicals that can help to prevent cancer. Plants also contain various hazardous chemicals that might cause harm if consumed in large quantities.
View complete answer

What is Flavour compounds in physical education?

Flavour compounds: Flavours are derived from both nutritive and non-nutritive compounds of food.
View complete answer

What do you mean by nutritive components of diet in physical education?

Physical Education Class 12 Important Questions Chapter 2 Sports and Nutrition Physical Education Class 12 Important Questions Chapter 2 Sports and Nutrition is part of, Here we have given Physical Education Class 12 Important Questions Chapter 2 Sports and Nutrition.1 Mark Questions Question 1.

What is balanced diet? (Delhi 2014 7) OR What do you mean by balanced diet? Answer: A diet that contains sufficient amount of proteins, fats, carbohydrates, minerals, salts, vitamins and water is called balanced diet. A balanced diet is that which contains the proper amount of each nutrient required by our body.

Question 2. What do you mean by food and nutrition? Answer: Food is a mixture of various substances which are essential for life, whereas nutrition is a dynamic process in which the body is made healthy by the consumption of food. Question 3. What are carbohydrates? Answer: Carbohydrates are compounds of carbon, hydrogen and oxygen.

• Sources Fruits, milk, vegetables, pulses, bajra, rice, cakes etc.
• Function The main function of carbohydrates is to provide energy for the body, brain and nervous system.
• Question 4.
• Why does the weightlifters’ diet includes lots of protein? (CBSE Model Question Paper 2015) Answer: The diet includes a lot of protein because proteins contain amino acids.

This is used in building muscles and increase strength which are necessary for weightlifting. Question 5. What are fats? (CBSE 2013) Answer: Fats are the energy boosters which provide us with twice as much energy as carbohydrates. We can store extra fat in our body to be used later.

Question 6. What are micronutrients? (All India; Delhi 2016) Answer: Micro nutrients are little Wonders of Nature that control growth and development, cell formation, disease resistance and repair processes of our body. Question 7. What are vitamins? (All India 2014) Answer: Vitamins are compounds of carbon vvhich are essential for the normal growth and working of the body.

They are required in very small quantities. The important vitamins are A, C, D, E, K and 6-complex (B, B2, B3, B5, B6, and B12). Question 8. Enlist two sources of calcium and iron separately. (Delhi 2015) Answer: Calcium—milk, cheese Iron—meat; eggs. Question 9.

• What do you mean by components of diet? Answer: Proteins, fats, carbohydrates, vitamins, minerals and water are called components of diet.
• These components are composed of various elements such as carbon, hydrogen, oxygen, nitrogen and other macro and microelements like calcium; iron, zinc etc.
• Question 10.

Enlist two non-nutritive components of diet. (All India 2015) Answer: Non-nutritive components of diet are

• Colour compounds
• Flavour compounds

Question 11. Define food supplements. Answer: Food supplements which are also known as a dietary supplement, are providing vitamins, minerals, herbs, amino acids, enzymes and other beneficial, substances in the form of capsules,- soft gels, cops and tablets.

Question 12. What is the disadvantage of food supplements? Answer: Food supplements can interact with medications which can cause unwanted side effects and decrease the efficacy of the medicine. Question 13. Critically explain the use of dietary supplements in heavy dose for longer duration. Justify your answer with two suitable examples.

All indin 2015 Answer: Dietary supplements if taken in heavy doses can be toxic and cause serious side effects. For example

1. Heavy dose of vitamin A can cause liver damage, blurred vision, headache, bone pain and nausea.
2. Heavy dose of iron can cause digestive problems.

Question 14. Explain the importance of fluid intake during competition. Answer: Fluid intake is very essential during competition as it helps to keep the body hydrated. The fluid intake requirement depends upon the duration of the events, as explained below

• or events lasting for less than one hour, it is recommended that competitors consume 180-240 ml of water every 10-15 minutes to prevent dehydration.
• For events lasting for more than one hour, it is recommended that competitors consume 150-300 ml of carbohydrate/electrolyte beverage every 15-20 minutes during exercise.

3 Marks Questions Question 15. What are fats? Write a detailed note on its types. Also mention its importance in the proper functioning of the body. CBSE 2012 Answer: Fats contain carbon, hydrogen and oxygen. These are the most concentrated source of energy in food.

Sources of Fats Animal products like meat, poultry and dairy products like milk, cream, cheese, butter and ice-cream, peanuts, olive oil etc. Types Fats can be classified according to their structures. Different types of fats have different characteristics and these react in different ways inside the body.

There are three different groups of fats in the diet which are saturated, poly-unsaturated and mono-unsaturated fats. The intake of saturated fats increases the chances of heart diseases due to the increase of cholesterol in the blood. Importance

• Fats keep us warm and give protection to organiser:
• Fats also help in production of hormones.
• Fatty acids provide the raw materials which help in control of blood pressure, blood clotting and other body functions.
• Fats help in transportation of fat soluble vitamins like A, D, E and K.
• Fats maintain skin and hair.

Question 16. Discuss the functions and sources of fats. Answer: Fats are an essential ingredient of food. Fat is also a compound of carbon, hydrogen and oxygen. Functions of Fats

• They provide heat and energy to the body.
• They also help in regulation of body temperature.
• They are considered better than carbohydrates as sources of energy.
• Fats keep us warm and give protection to organiser:

Sources of Fats

• Animal Sources We get various products from animals such as ghee, butter, curd, fish oil, milk, meat and eggs.
• Vegetable Sources We also get fats from various vegetables such as dry fruits, coconut, soybean, foodgrains, mustard oil and cotton seeds.

Question 17. What are vitamins? Name the types of vitamins. OR Vitamins are very essential for working of the body and are divided into two groups. Explain about them. (All India 2015) Answer: Vitamins are compounds of carbon. These protect us from various diseases and are essential for general growth and development of our body.

• Vitamin A is essential for normal growth, proper functioning of nervous system and digestive system.
• Vitamin D is essential for healthy bones and teeth.
• Vitamin E increases fertility and ensures proper functioning of the glands.
• Vitamin K helps in clotting of blood.

Water Soluble Vitamins These vitamins are soluble in water. These contain the elements of nitrogen and sulphur. These vitamins are B complex and C which are given below

• Vitamin B complex consists of various groups of vitamins namely B, B2, B3, B6, and B12.
• They are necessary for proper growth and functioning.of various organs of the body.
• Vitamin C is essential for maintenance of ligaments, tissues, tendons and strong blood vessels.

Question 18. Briefly explain the functions and resources of fat soluble vitamins. (Delhi 2015) Answer: The vitamins that are soluble in fats are called fat soluble vitamins. They are vitamin A, D, E and K Functions

1. Vitamin A This is essential for normal growth of the bpdy. Deficiency of vitamin A leads to night blindness and also affects the kidneys, nervous system and digestive system. Sources are milk, curd, ghee, egg yolk, fish, tomato, papaya,’ green vegetables, orange, spinach, carrot and pumpkin.
2. Vitamin D This is essential for the formation of healthy teeth and bones. The presence of this vitamin in the body enables it to absorb calcium and phosphorus. Its deficiency causes rickets, softness of bones, teeth diseases. Sources are egg yolk, fish, sunlight, vegetables, cod liver oil, milk, cream, butter.
3. Vitamin E This is. essential.in increasing the fertility among men and women as well as proper functioning of adrenal and sex glands. Its deficiency causes weakness in muscles and heart. Sources are green vegetables, sprouts, coconut oil, dry and fresh fruits, milk, meat, butter, maize.
4. Vitamin K This is helpful in the clotting of blood. Its deficiency causes anaemia and blood do not clot easily. Sources are cauliflower, spinach, cabbage, tomato, potato, wheat, egg and meat.

Question 19. Mention the uses of any two minerals in our diet. Answer:

1. Iodine Iodine is essential for proper thyroid function. Its deficiency causes goitre and sources are seafood and salt.
2. Calcium Calcium is helpful in the formation of teeth and bones. It helps in clotting of blood. Its deficiency causes rickets and asthma. Milk, cheese, oranges and green vegetables have a rich amount of calcium.

Question 20. Write briefly about protein as an essential component of diet.flll India; (Delhi 2016) OR What are proteins? Discuss. Answer: Proteins are the basic structure of all living cells. These are complex organic compounds. Protein is a chain of amino acids that contain carbon, oxygen, hydrogen and nitrogen. There are two types of proteins

• Vegetable proteins
• Animal proteins

Sources All meat and other animal products are sources of proteins. The best sources are eggs, milk, meat, poultry, milk products, beans etc. Question 21. What is balanced diet? Elaborate the important nutrients/elements of balanced diet. Answer: Balanced Diet A balanced diet is that which ‘ contains the proper amounts of each nutrient.

• Carbohydrates These are our main sources of energy.
• Proteins These provide essential growth as ‘ well as repairing muscles and other body tissues.
• Fats These are the sources of energy.
• Vitamins These play an important role in many chemical processes in the body.
• Minerals These are essential for proper – growth and functioning of our body.
• Water It is essential for normal body functions. It serves as a vehicle for carrying other nutrients.

Question 22. In sports such as boxing and wrestling, the players tend to loose weight sharply. Explain the pitfalls of dieting. Answer: Pitfalls of dieting are

1. Eating too Little In dieting people take just 1500-1800 calories per day. But this is not sufficient to meet the daily requirements. This may result in massive weight loss and other related health problems.
2. More Drinking than Eating In order to reduce calorie consumption, more drinks are taken like sweetened juices, sodas, tea and coffee with sugar. These increase the weight.
3. Skipping Meals Not taking breakfast, lunch, dinner or proper meals reduces the metabolic rate. Then the body starts conserving energy, the next time it gets food. This also results in more intake of calories in next meal.
4. Intake of Labelled Foods By taking foods that are labelled as ‘low fat’, Tow sugar’, Tow calories’ may not produce proper results. For example, drinking more tea with sugarfree results in more intake of tea and hence greater calorie consumption.
5. Not Performing Exercises No exercises reduce the level of metabolism drastically and there is no burning of calories. In that case dieting will not be effective.

Question 23. What is the major goal of a pre-competition meal? When should it be taken and why? Answer: The major goal of a pre-competition meal is to maximise carbohydrate stores in the muscles and liver and to top up blood glucose stores. This meal should preferably be taken about 3-4 hours prior to the start of the competition.

If taken later than this, it results in performing with a full stomach, which causes nausea-the body’s attempt to cease exercise so that it can redirect blood flow back to the stomach. An exception is of consuming carbohydrate immediately prior to the start of a game in the form of a sports drink 5 or 10 minutes before competition.

Question 24. What are the Nutritive and Non-nutritive components of diet? Explain. (Delhi 2017) Answer: Food components whether they are nutritive (providing calories) or non-nutritive (not providing calories) are needed to a multiple of food and beverages.

• They not only provide a sweet flavour to foods, they are also used to preserve foods (in jams or jellies), provide body bulk and texture (in ice-cream and baked goods), enhance other flavours (like salty) and aid in fermentation (in breads and pickles).
• The nutritive components of diet are proteins, carbohydrates, fats, vitamins and minerals.

Non-nutritive components do not contribute to the energy, calories or nutrition of the body. Some non-nutritive components are essential for the body while others harm the body. Colour compounds, flavour compounds, food additives, plant compound, water, roughage or fibre are some non-nutritive components of diet.5 Marks Questions Question 25.

Explain any five essential elements of diet. (Delhi 2014) Answer: There are many nutrients in the food. These are known as elements. Essential elements of our diet are 1. Carbohydrates These are the compounds of carbon, hydrogen and oxygen. Sources Fruits, milk, vegetables, pulses, bajra, rice, cakes etc.

Functions The main function of carbohydrates is to provide energy to the body, brain and nervous system.2. Proteins Proteins are a chain of amino acids that contain carbon, oxygen, hydrogen and nitrogen. Sources Eggs, milk, meat, beans, animal products etc.

Functions Proteins are the main components of muscles, organs and glands. The cells of muscles and ligaments are maintained with protein and proteins are used for the growth and development of children.3. Fats Fats contain carbon, hydrogen and oxygen. Sources Animal products, milk, cream, cheese, butter, olive oil etc.

Functions of Fats are a source of energy. They are important for the proper functioning of the body. Fatty acids provide the raw materials which help in control of blood pressure.4. Vitamins Vitamins are compounds of carbon. The important vitamins are A, C, D, E, K and B- complex (B, B2, B3, B5, B6, B7, Bg and B12).

Sources Milk, butter, eggs, green vegetables, exposure to sunlight, oil, nuts, seeds, fish, amla etc. Functions Vitamins play an important role in many chemical processes in the body. Vitamins are essential for metabolism of fat and carbohydrate and are needed for healthy skin. They are helpful in RBC production.

carbohydrates, fats, vitamins and minerals.5. Minerals Minerals are iron, calcium, phosphorus, sodium, iodine, copper, chloride etc. Sources Eggs, milk, meat, green vegetables, pulses, fish, salts, tea and coffee etc. Functions Minerals are essential for proper growth of the body.

• Calcium is needed for strong teeth and bones.
• It is also essential for proper thyroid function.6.
• Water Water is an important element of balanced diet.
• Source Nature.
• Functions Water helps in the digestive system.
• It regulates body temperature and carries nutrients to cells.
• Question 26.
• Vitamins are essential for our metabolic process.

What happens if we devoid our diet of vitamins? (CBSE 2012) Answer: Vitamins are required by the body for proper growth and development. The following may happen if we will avoid vitamins in our diet

• In the absence of vitamin A, there may be night-blindness.
• Deficiency of vitamin B causes Beri-Beri disease.
• Deficiency of vitamin C causes Scurvy.
• Deficiency of vitamin E causes weakness in heart and muscles.
• Deficiency of vitamin K causes anaemia.
• In addition, deficiency of vitamins in the body affects the working of the organs, nervous system and digestive system adversely.
• Their presence is necessary for maintaining healthy teeth and bones as well as overall health.

Question 27. Diet for a sportsperson is important. What should be the aims of preparing diet for sportsperson? (Delhi 2015) Answer: For a sportsperson, taking proper diet is very essential. The aims of preparing diet for a sportsperson are as follows

• For maintaining healthy body weight.
• For providing energy needed to perform various activities of the body.
• For the proper growth of the body.
• For replacing worn out tissues.
• For providing chemicals that help to control the body functions.
• For protecting the body against diseases.
• For providing the body with adequate energy required during practice sessions as well as during, competitions.
• For providing easy recovery of cells and tissues after a competition is over.

Question 28. What is the role of various elements of diet on performance of ah athlete? (All India 2014) Answer: For a sportsperson athlete, it is essential to take a balanced diet as lot of physical activity and endurance is needed in sports. The quality of sports diet depends on the correct proportion of carbohydrates, fats, proteins, minerals, salts etc, which constitute the main nutrients of diet.

• Carbohydrates are helpful in increasing endurance.
• Protein is necessary for the growth and development of various tissues of the body.
• A minimum amount of fat is desirable for a long distance runner, high jumper or gymnast.
• Diet prevents, various diseases, maintains healthy weight.
• Vitamins are essential for good performance and overall development of the body.
• Water is essential as it helps in releaving the body of waste materials and transportation of nutrients to cells.,

Value-Based Question Question 29. What are the effects of good nutrition on an individual? Answer: Effects of good nutrition on an individual are

1. Prevent Disease It includes prevention from cancer, tissues disease, parasitical and bacterial infections.
2. Maintain Healthy Weight It includes proper blood pressure, less likely to allow diseases like diabetes, heart malfunctioning etc.
3. Provide Stress Relief It includes side effects of drugs, boost immune system of the body and helps to maintain calm and coping abilities.
4. Good Start to Future Generations It includes healthy babies, better immune system, healthy pregnancy etc.

1 Mark Questions Question.1. What are fats? Answer. Fats are the energy boosters which provide us with twice as much energy as carbohydrates. We can store extra fat in our body to be used later. Butter, ghee and nuts are rich sources of fats; too much of fats can lead to diseases like blood pressure, heart problems and obesity.

• Question.2.
• What do you mean by components of diet? Answer.
• Proteins, fats, carbohydrates, vitamins, minerals and water are called components of diet.
• These components are composed of various elements such as carbon, hydrogen, oxygen, nitrogen and other macro and micro elements like calcium, iron, zinc etc.

Question.3. What is balanced diet? Or What do you mean by balanced diet? Answer. A diet that contains sufficient amount of proteins, fats, carbohydrates, minerals, salts, vitamins and water is called balanced diet. A balanced diet is that which contains the proper amount of each nutrient required by our body.

• Question.4.
• What are vitamins? Answer.
• Vitamins are compounds of carbon which are essential for the normal growth and working of the body.
• They are required in very small quantities.
• The important vitamins are A, C, D, E, K and B-complex (B1, B2, B3, Bs, B6, B7, B9 and B12).
• Vitamins are found in milk, butter, eggs, green vegetables, oil, nuts, fish, amla etc.

Question.5. What are carbohydrates? Answer. Carbohydrates are compounds of carbon, hydrogen and oxygen. Sources Fruits, milk, vegetables, pulses, bajra, rice, cakes etc. Functions The main function of carbohydrates is to provide energy for the body, brain and nervous system.

Question.6. What do you mean by food and nutrition? Answer. Food is a mixture of various substances which are essential for life, whereas nutrition is a dynamic process in which the body is made healthy by the consumption of food. Question.7. What is Glycemic Index? Answer. Glycemic Index (GI) is a scale of how much a particular type of food raises blood sugar over a two-hour period compared to pure glucose.

Question.8. List the goals of nutrition during competition. Answer. The goals of nutrition during competition are to

1. stay hydrated
2. provide immediate fuel
3. boost performance
4. preserve muscle and
5. improve recovery.

3 Marks Questions Question.9. Discuss the role of fats on the performance of sports persons. Answer. Fats are considered as a major source of fuel for light to moderate levels of activity. Various sports require different proportions of fat in the muscles for maximum performance.

Particularly for long distance runners and swimmers, fat is very important, as lack of fat will reduce the available amount of calories required by the body for the exercise undertaken. Fat is important to meet the demands of energy. When the body has used up the calories from carbohydrates, which occurs after the first 40 minutes of exercises, it begins to depend on calories from fat.

Question.10. Explain about any two components of diet in brief. Answer. (i) Proteins Proteins are the basic structure of all living cells. The basic structure of proteins is a chain of amino-acids that contain carbon, oxygen, hydrogen and nitrogen. There are two types of proteins: (a) Non-essential proteins (b) Essential proteins Functions: (a) Proteins are essential for growth and development of children.

1. B) The cells of muscles and ligaments are maintained with proteins.
2. Ii) Carbohydrates Carbohydrates are the main source of energy in all activities.
3. These provide energy to the body and are not stored in the body for a long time.
4. Carbohydrates are of two types: (a) Simple carbohydrates (b) Complex carbohydrates Function The main function of carbohydrates is to provide energy for the body, especially the brain and nervous system.

Question.11. What are vitamins? Name the types of vitamins. Answer. Vitamins are compounds of carbon. These protect us from various diseases and are essential for general growth and development of our body. Types of Vitamins There are various vitamins such as A, C, D, E, K and B-complex (Bt, B2, B3, B5, B6, B7, B9 and B12) There are two groups of vitamins

1. Fat Soluble Vitamins Fat soluble vitamins are those vitamins which are soluble in fat. These vitamins are A, D, E and K.
2. Water Soluble Vitamins These vitamins are soluble in water. These contain the elements of nitrogen and sulphur. These vitamins are B and C.

12. What are the uses of any two minerals in our diet? Answer.

1. Iodine For creativity as well as proper activity of the thyroid gland, iodine is essential. Its deficiency may stop the growth of hair. It is found in rich quantity in sea fish. Iodised salt is normally the main source of iodine in a normal diet.
2. Calcium Calcium is helpful in the formation of teeth and bones. It helps in clotting of blood. It also maintains the balance between acids and bases in our bodies. Milk, cheese, oranges and green vegetables have a rich amount of calcium.

Question.13. What are the effects of good nutrition on an individual? Answer. Effects of good nutrition on an individual are

1. Prevent Disease It includes prevention from cancer, tissues disease, parasitical and bactarial infections.
2. Maintain Healthy Weight It includes proper blood pressure, less likely to allow diseases like diabetes, heart malfunctioning etc.
3. Provide Stress Relief It includes side effects of drugs, boost immune system of the body and helps to maintain calm and coping abilities.
4. Good Start to Future Generations It includes healthy babies, better immune system, healthy pregnancy etc.

Question.14. Discuss the functions and sources of proteins. Or What are proteins? Discuss. Answer. Proteins are the basic structure of all living cells. These are complex organic compounds. Protein is a ‘ chain of amino-acids that contain carbon, oxygen hydrogen and nitrogen.

These are two types of proteins (i) Non-essential proteins (ii) Essential proteins Sources All meat and other animal products are sources of proteins. The best sorces are eggs, milk, meat, poultry, milk products, beans etc. Functions (a) The cells of muscles and ligaments are maintained with protein. (b) Proteins are needed for growth and development of children.

(c) Proteins are the main components of muscles, organs and glands. Question.15. What is balanced diet? Elaborate the important nutrients/elements of balanced diet. Answer. Balanced Diet A diet that contains the right amount of carbohydrates, proteins, fats, minerals, salts, vitamins and water is called balanced diet.

1. Carbohydrates These are our main source of energy.
2. Proteins These provide essential growth as well as repairing muscles and other body tissues.
3. Fats These are the source of energy.
4. Vitamins These play an important role in many chemical processes in the body.
5. Minerals These are essential for proper growth and functioning of our body.
6. Water It is essential for normal body functions. It serves as a vehicle for carrying other nutrients.

Question.16. What are vitamins? Write the sources of vitamins A, D, E and K. Answer. Vitamins Vitamins are the compounds of carbon that are absolutely essential for the normal growth and working of the body. These are required in a very small quantities.

Sources Vitamin-A Milk, butter, eggs, carrots, pumpkin and green vegetables. Vitamin-D Cheese, butter, milk, green vegetables and exposure to sunlight. Vitamin-E Vegetable oil, butter, milk, whole grains, com, nuts, seeds and spinach. Vitamin-K Cabbage, cauliflower, spinach and other vegetables. Bacteria in the intestines normally also produce vitamin-K.

Question.17. Discuss the functions and sources of fats. Answer. Fats are an essential ingredient of food. Fat is also a compound of carbon, hydrogen and oxygen. Functions of Fats:

1. They provide heat and energy to the body.
2. They also help in regulation of body temperature.
3. They are considered better than carbohydrates as sources of energy.
4. They are helpful in making the body soft and oily and protect it from external effects of hot and cold climates.

Sources of Fats:

1. Animal Sources We get various products from animals such as ghee, butter, curd, fish oil, milk, meat and eggs.
2. Vegetables Sources We also get fats from various vegetables such as dry fruits, coconut,, soyabean, food grains, mustard oil and cotton seeds.

Question.18. What are fats? Write a detailed note on its types. Also mention its importance in the proper functioning of the body. Answer. Fats contain carbon, hydrogen and oxygen. These are the most concentrated source of energy in food. One gram of fat provides double the energy provided by one gram of carbohydrates.

Sources of Fats Animal products like meat, poultry and dairy products like milk, cream, cheese, butter and ice-cream, peanuts, olive oil etc. Types Fats can be classified according to their structures. Different types of fats have different characteristics and these react in different ways inside the body.

There are three different groups of fats in the diet which are saturated, poly-unsaturated and mono-unsaturated fats. The intake of saturated fats increases the chances of heart diseases due to the increase of cholesterol in the blood. Poly-unsaturated fats and mono-unsaturated fats help in lowering the blood cholesterol.

1. Fats are necessary for many body functions.
2. Fats keep up warm and give protection to organs.
3. Fats also help in production of hormones.
4. Fatty acids provide the raw materials which help in control of blood pressure, blood clotting and other body functions.
5. Fats are also important energy sources.
6. Fats help in transportation of fat soluble vitamins like A, D, E and K.
7. Fats maintain skin and hair.

Question.19. What is the major goal of a pre-competition meal? When should it be taken and why? Answer. The major goal of a pre-competition meal is to maximize carbohydrate stores in the muscles and liver and to top up blood glucose stores. This meal should preferably be taken about three hours prior to the start of the competition.

If taken later than this, it results in performing with a full stomach, which causes nausea – the body’s attempt to cease exercise so that it can redirect blood flow back to the stomach. An exception is of consuming carbohydrate immediately prior to the start of a game in the form of a sports drink 5 or 10 minutes before competition.5 Marks Questions Question.20.

What is a balanced diet? Explain its elements. Or Explain in detail the different elements of diet. Answer. Balanced diet is the intake of appropriate types and right / sufficient amount of food and drinks to supply nutrition and energy for maintenance of body cells, tissues and organs and to support normal growth and development.

1. Carbohydrates These are the compounds of carbon, hydrogen and oxygen. Sources Fruits, milk, vegetables, pulses, bajra, rice, cakes etc. Functions The main function of carbohydrate is to provide energy to the body, brain and nervous system.
2. Proteins Proteins are a chain of amino-acids that contain carbon, oxygen, hydrogen and nitrogen. Sources Eggs, milk, meat, beans and animal products etc. Functions Proteins are the main components of muscles, organs and glands. The cells of muscles and ligaments are maintained with protein and proteins are used for the growth and development of children.
3. Fats Fats cantain carbon, hydrogen and oxygen. Sources Animal products, milk, cream, cheese, butter, olive oil etc. Functions Fats are a source of energy. They are important for the proper functioning of the body. Fatty acids provide the raw materials which help in control of blood pressure.
4. Vitamins Vitamins are compounds of carbon. The important vitamins are A, C, D E, K and B- complex (B1B2 B3 B5 B6, B7 B9 and B12). Sources Milk, butter, eggs, green vegetables, exposure to sunlight, oil, nuts, seeds, fish, am/a etc. Functions Vitamins play an important role in many chemical processes in the body. Vitamins are essential for metabolism of fat and carbohydrate and are needed for healthy skin. They are helpful in RBC production.
5. Minerals Minerals are iron, calcium, phosphorus, sodium, iodine, copper, chloride etc. Sources Eggs, milk, meat, green vegetables, pulses, fish, salts, tea and coffee etc. Functions Minerals are essential for proper growth of the body. Calcium is needed for strong teeth and bones. It is also essential for proper thyroid function.
6. Water Water is an important element of balanced diet. Source Natural. Functions Water helps in the digestive system. It breaks down complex food molecules. It also regulates the body temperature and is essential for various chemical reactions.

Question.21. Discuss the role of diet on the performance of a sportsperson. Answer. The energy requirement of an athlete depends on:

1. Quality Carbohydrates, fats, proteins, vitamins, minerals and fluids.
2. Quantity Calories according to the sport.
3. Variety Different types of food.
4. Portability Proper cooking.
5. Acceptability of Nutrients To suit different customs, habits and tastes. The quality of a sports diet depends on the correct proportion of carbohydrates, fats, proteins, minerals, salts etc, which constitute the main nutrients of diet.

Functions of different elements of diet are:

1. Carbohydrates are helpful in increasing endurance.
2. Protein is necessary for the growth and development of various tissues of the bdy.
3. A minimum amount of fat is desirable for a long distance runner, high jumper or gymnast.
4. Diet prevents various diseases.
5. Vitamins are essential for good performance.
6. Vitamin-B complex helps in increasing the internal strength of our systems.
7. Vitamin-E is beneficial in the treatment of heart diseases.
8. Diet maintains healthy weight.
9. Diet provides stress relief.
10. Diet maintains normal body functions and proper blood sugar levels.
11. Diet gives positive psychological feeling.
12. Diet provides enough glycogen storage.
13. Proteins are necessary for the growth and development of various tissues of the body.
14. Minerals deficiency can decrease performance, especially during exercises in hot climate.

A normal person needs around 2100 – 2800 calories per day. An athlete may need up to 5000 to 7000 calories per day. At training or competition time, the best food is to take in a small amount of non-carbonated fruits, juices or non-carbonated soft drinks.

Eating Diet Before Performance We should eat suitable foods in the breakfast like cereals, porridge, bread or toast, fruit juice, boiled rice, potatoes, biscuits etc. Question.22. What are the goals of eating during competition? Explain the two different categories of such nutrition, indicating the different requirements.

Colour of compounds (Trick)

Answer. The goals of eating during competition are to :

1. stay hydrated
2. provide immediate fuel
3. boost performance
4. preserve muscle and
5. improve recovery.

The two different categories of this nutrition are :

1. competitions less than two hours long, and
2. competitions more than two hours long.

For the first category, the main focus should be on hydration. This is especially true if you’re using good pre-and post-training nutrition. So make sure you consume plenty of water. However, if you’re exercising in the heat and sweating a lot, sports drinks maybe useful since they have electrolytes that help speed hydration and recovery.

For the second category, sports drinks are helpful. Every hour you will need 15 grams of proteins and 30 to 45 grams of carbohydrates, which can be taken in the form of liquids, gels or solid food. However, ensure that you get enough electrolytes, especially sodium. This can be in the form of table salt added to any drink.

We hope the Physical Education Class 12 Important Questions Chapter 2 Sports and Nutrition help you. If you have any query regarding Physical Education Class 12 Important Questions Chapter 2 Sports and Nutrition, drop a comment below and we will get back to you at the earliest.
View complete answer

What are plant compounds called?

Phytonutrients are natural compounds found in plant foods such as vegetables, fruit, whole grain products and legumes. These plant compounds have beneficial effects working with other essential nutrients to promote good health.
View complete answer

What is plant compounds?

Plant Secondary Compounds The metabolism of a plant can be arbitrarily separated into:

1. Primary metabolism contributing directly to growth and development, including photosynthesis, respiration, and protein synthesis. Compounds, such as phytosterols, acyl lipids, nucleotides, amino acids, and organic acids, are found in all plants and perform metabolic roles that are essential and usually evident.
2. Secondary metabolism, producing substances that have no known direct function in basic metabolism, and are often differentially distributed among limited taxonomic groups within the plant kingdom.
   • Phenolics: flavonoids, tannins, lignin, salicylic acid
   • Terpenoids: aromatic oils, resins, waxes, steroids, rubber, carotenoids
   • Alkaloids: often toxic, e.g., strychnine, nicotine, caffeine, cocaine, capsaicin

Many secondary compounds have important adaptive significance in protection against herbivory and microbial infection, as attractants (pigments or scents) for pollinators and seed-dispersing animals, and as allelopathic agents (allelochemicals that influence competition among plant species). The various ways that animals move – running, swimming, flying – and obtain food – biting, chewing, sucking – are evidence of their adaptations to past environmental challenges. The particular form of an animal’s adaptation is a specialization that has made it successful in its ecological niche.

• Secondary compounds are adaptations of plants to their environmental challenges.
• The same process of natural selection applies to all organisms: more ecologically successful individuals in the population leave more offspring that inherit the genetic basis of their parents’ success.
• In each case the basic change occurs in the DNA, but the organism exhibits an adaptation that is the product of its history and environment.

The result that we see today is what has worked in the past. Those that did not work went extinct.
View complete answer

What are the flavor and color components of vegetables?

Quality / Components of Quality – People who grow, market or eat produce all have an interest in its quality. The components of quality are many, and the importance of the various components depends on the type of produce in question as well as who is judging quality. For a consumer, tomato flavor or color might be most important, while for a producer or marketer, size, shelf life, or another component of quality may be the highest priority. This section describes the components of quality; see the Factors section for information about factors that influence quality. Flavor top Flavor is a combination of taste, smell and, according to some definitions, the feel of the item in the mouth. We sense five distinct tastes: sweet, sour, salty, bitter and the more recently described umami (meaty). We can detect a much greater number of odors. The taste and smell of a vegetable or fruit derives from its chemical compounds including sugars, aldehydes, alcohols, ketones, organic acids, esters and sulfur compounds. The specific compounds, their quantity, and combination influence the flavor. Sweetness generally comes from sugars, including sucrose, glucose and fructose. Sourness derives from acids such as malic, citric and oxalic acid. Bitterness is often caused by alkaloids, glycosides, or peptides. Salty and umami tastes are not common in fruits and vegetables. Sulfur compounds produce the odors and strong flavors found in cooked cabbage, onions and related crops. The basis for flavor development is genetic, but is influenced by growing conditions and postharvest practices. For instance, the sugar content of cantaloupe is higher when there is more sunlight preceding harvest, and the sugar content of potatoes increases when they are stored at low temperatures. Plant stress may result in strong off flavors. For example, in carrots the relative levels of five terpenoids are influenced by plant stress and result in undesirable flavor in stressed plants. Bitterness in cucumber is more prevalent when there is moisture stress and high temperature. The instrument most commonly used for evaluating flavor at the farm or packinghouse is a refractometer. A refractometer measures the degree to which light is bent as it passes through a solution. The meter is calibrated so that it provides a reading in brix, or percent soluble solids of a solution. Brix readings correspond well to sweetness perceived by people. A refractometer is usually used to measure the sugar content of juice from melons. pH meters can be used to evaluate acidity of fruit or vegetable juice, but this is not commonly done for fresh market produce. Texture top Texture may refer to surface features usually perceived visually, such as the corky ridges of a muskmelon rind, or to attributes of both internal and external tissues perceived when the item is handled or eaten. Measurable components of texture include firmness, resistance to compression, tenderness, cutting firmness, and overall texture as perceived by chewing. Texture is controlled by genetics, growing conditions, stage of growth and postharvest practices. The definition of desirable texture is sometimes shaped by handling, transportation and marketing methods. For example, firmness is required for today’s marketing system for field grown vine-ripe tomatoes. Firmness is also important for peppers, onions, cabbage and apples. Tenderness, closely related to maturity, is important in sweet corn, asparagus, beans, peas and carrots. Specific texture problems can arise in particular commodities: flesh of muskmelon and winter squash may be ‘stringy’ and tomatoes or apples may be ‘mealy’. Instruments used at farms and packinghouses to measure texture include the penetrometer, used for determining firmness of apples, and the tenderometer, used for measuring the tenderness, and thereby maturity, of peas grown for processing. Color top Color in fruits and vegetables is due to the presence of pigments in the skin or underlying tissues. The major groups of compounds are chlorophyll (green), carotenoids (orange and yellow), anthocyanins (red to blue), and anthoxanthins (creamy white to colorless). Color development is influenced by genetics, growing conditions, and stage of growth or maturity. Color is measured with a colorimeter, or described in reference to published standards, such as the Munsell Book of Color from the Munsell Color Company. Color is important for customer appeal and is often a specification in processed products. Color also differentiates between types of sweet corn, cabbage, onion, tomato, mature bell pepper, watermelon and beans. Colors other than normal for a commodity may provide a niche or specialty market: purple asparagus, ‘Yukon Gold’ potatoes and yellow zucchini are examples. The most desirable color for a particular commodity is market dependent and may vary from region to region. Uniformity of color on each item is normally desirable, excepting naturally striped or patterned types. Variable or uneven color development may be considered poor quality. Size top Size is the most arbitrary aspect of quality, except when small size is due to immaturity. Size is more commonly a specification for a marketing grade rather than an indication of culinary or aesthetic quality. A small tomato usually tastes and looks the same as a large one of the same variety. Thin asparagus is preferred by a minority of consumers, however there is a minimum size for processed product. In some cases small size may be an indication of a poor crop; this is most common in sweet corn, bell peppers, cauliflower, cabbage, carrots and lettuce. The desirable size for a product is usually a dictate of the market. Baby vegetables are the most narrowly defined market based on size. Size is influenced by genetics, growing conditions, and stage of growth. Shape top Shape as a specification of quality is arbitrary in the same sense that size is arbitrary, except that misshapen vegetables are often not pleasing in appearance and provide no uniformity of pack.U.S. grade standards have diagrams of the limits to deformity for each grade. There are numerous reasons for vegetables or fruits to have poor shape. Poor pollination, cold weather during flower or fruit development, and crowding account for most misshapen vegetables and fruit. Uneven water supply can affect potato shape, especially in varieties like ‘Russet Burbank’. Defects and Disease top Defects can result from insects, poor growing conditions related to weather and moisture supply, physical damage from cultivating or harvesting, or, under some conditions, from pesticide applications. Disease problems can develop on the marketable portion of the commodity in the field or after harvest and packing. Most diseases are progressive and usually result in rejection of loads if found. Diseases of the non-marketable portion of the plant can reduce yields, size, and flavor. Shelf Life top Shelf life is the length of time a commodity maintains acceptable quality under a particular set of storage conditions. It varies among commodity and among varieties of the same commodity. Handling, cooling methods, temperature, relative humidity and packaging also influence shelf life. Tomatoes have been developed that ripen more slowly and therefore can remain in the distribution channels longer before they become over mature and unmarketable. They are called extended shelf life (ESL) hybrids and are grown extensively in Mexico and other distant production areas. Continuous cooling from harvest to consumer is required for broccoli and sweet corn when these commodities are moved in the wholesale distribution system. Broccoli that is not cooled has essentially no shelf life. Muskmelon cooled to 40 F may have shelf life from 5 days to 18 days, depending on the variety. Melons with shorter shelf life are more suitable for direct sales, while those with longer shelf life are suitable for shipping. Contaminants top Contaminants include insects or insect parts, pesticide residues in excess of tolerances, non-agricultural chemicals, microbial pathogens, and other foreign objects. Tolerances for pesticide residues are set by the U.S. Environmental Protection Agency (EPA). Pesticide residues above tolerances should not be a problem when pesticides are used as directed on the label and no produce is harvested until the required time interval (specified on the label) has passed. For more information on pesticides, follow the link under Safety on the main menu. Microbial pathogens that cause human disease, such as E. coli, Salmonella and others, have been found on cabbage, muskmelons, and other fresh produce items. Minimizing the risk from these pathogens requires good management practices for irrigation and wash water, personal hygiene and manure handling. For more information on microbial pathogens, follow the link under Safety on the main menu. Nutritional and Phytochemical Content top The nutritional content of fruits and vegetables varies widely among kinds, types, and varieties. In general, many are good sources of vitamins, minerals, and fiber, while some also have significant amounts of carbohydrate, fat, or protein. Other compounds in fruits and vegetables are not classified as nutrients, yet have a beneficial effect on human health: these are labeled phytochemicals. They include phenolic compounds, terpenoids, pigments, and other types of antioxidants. Increased nutritional or phytochemical content is a goal of some vegetable and fruit breeding programs. Growing conditions and postharvest handling can also influence nutritional and phytochemical content. At the present time, wholesale buyers and final consumers can not readily evaluate the nutritional or phytochemical content of a particular fruit or vegetable package. As breeding programs develop cultivars that consistently exhibit improved quality in this area, and if the cultivars can be readily identified in the marketplace, this component of quality may come to play a greater role in the market. Flavor | Texture | Color | Size | Shape | Free from Defects/Disease | Shelf Life Free from Contaminants | Nutritional and Pytochemical Content

Content authors: J. Neibauer and E. Maynard, 2002. Content last modified: March 2011.
View complete answer

What do you mean by nutritive components?

Nutritive components of diet are proteins carbohydrates fats vitamins and minerals. All these nutrients constitute a balanced diet of a person. They are also called primary components of diet.
View complete answer

How many components are in nutritive components?

7 Components of a Balanced Diet – The 7 components of a balanced diet are Carbohydrates, Proteins, Fats, Vitamins, Minerals, Fibre and Water. We will go into more detail below.
View complete answer

What are the two types of nutritive components?

Essentials of Nutrition – Food Finders Food Bank By: Riley Johnson | Purdue University | Dietetic Intern In our culture, everyone seems to want to find out the secrets of nutrition and the best diet out there. Year after year there is a new fad diet claiming to be the best and get you the results you want even faster.

• In a world where everyone seems to be an expert on nutrition, it can be confusing to know who to listen to or what to believe.
• So let me try to be a resounding voice of reason and bring clarity to a topic which seems very muddy.
• In reality, nutrition isn’t very complex and in fact, is pretty simple to understand.

Here are the essentials of nutrition. I hope this brings clarity to you and helps give you a better overall understanding of nutrition. Nutritional Components of Food There are 6 main nutritional components of food which are: carbohydrates, proteins, fats, vitamins, minerals, and water.

1. Carbohydrates, proteins, and fats are considered macronutrients and are what provide you with calories, or what I refer to as energy.
2. Vitamins, minerals, and water are considered micronutrients and don’t provide you with any energy.
3. Both macronutrients and micronutrients are important to your body and provide different functions for your body.

Macronutrients provide fuel for the body to give you energy as well as play crucial roles in maintaining overall health. Micronutrients don’t provide you with energy but play critical roles to ensure the body operates as it should. Let’s dive more in-depth with each of these categories.

One can go to the website to get the right kind of nutritional products recommended by medical experts. Macronutrients Carbohydrates – the main role of carbohydrates is to provide energy and fuel for your body much like gas provides fuel for a car. Carbohydrates are made up of sugars or starches that are bound together.

Carbohydrates get stored in your muscles and also your liver as glycogen. Your body stores carbohydrates to always make sure you have enough energy for your daily activities, even if you were to skip a meal or two. Your body breaks down those carbohydrates mainly into glucose which is the main form your cells use for energy.

Carbohydrates are found in fruits, grains, rice, beans, and numerous vegetables. Some carbohydrate-rich vegetables are potatoes, yams, and corn. Protein – the main role of protein is to provide your body with the building blocks to build cells and other tissues. Protein gets broken down into amino acids which mainly get used for growth, development, repair, and maintenance of body tissues.

Protein provides structure to muscle and bones. Protein also helps to repair tissue when it gets damaged. For example, your skin has a protein in it called keratin and when your skin gets damaged then the keratin protein helps to harden the new skin cells to repair the damaged layer.

1. Protein has a lot of functions in the human body and too many to explain in this brief summary.
2. Good sources of protein can be found in beef, pork, chicken, fish, beans, eggs, and dairy products.
3. There are other sources of protein as well but this is a general list of the main sources.
4. Lastly, not all proteins are created equal.

Animal proteins have been shown to have better bioavailability, or absorption, in the body. This just means that your body can absorb animal proteins better than plant proteins. Fats – the main role of fat is to provide structure and cushion to cells and membranes.

Fats help to prevent damage to the human body by providing cushion. Fats are also crucial in helping to absorb certain vitamins. The vitamins A, D, E, and K are the only fat-soluble vitamins. The rest of the vitamins are water-soluble. Dietary sources of fat are animal fats, avocados, oils, nuts, dairy, fish, and coconut.

Not all fats were created equal either. Try to consume more polyunsaturated and monounsaturated fats than saturated fats. Saturated fats have been shown to increase the risk of heart disease and increase cholesterol levels. Unsaturated fats help to lower LDL cholesterol and decrease the risk of heart disease.

Saturated fats are animal fats, dairy, coconut oil, and palm oil. Unsaturated fats are avocados, olive oil, fatty fish such as salmon, and nuts and seeds. Micronutrients Vitamins and Minerals – the main roles of vitamins and minerals is to support overall health and play an important role in cell metabolism and neurological functions.

Vitamins help to aid in energy production, wound healing, bone formation, immunity, and eye and skin health. Minerals also perform a vast array of functions in the body such as providing structure to the skeleton, helping to maintain cardiovascular health, and also to act as cofactors in enzymatic reactions.

Vitamin A – helps to maintain good eyesightCalcium and Phosphorus – helps to maintain strong bones and teethIron – helps blood to transport oxygen throughout the bodyVitamin E – acts as an antioxidant and helps to maintain healthy skin

Water – the of few of the many roles of water in the body are to regulate body temperature, dissolve and aid absorption of vitamins and minerals, flush out waste products, and protect and moisturize joints. Your body is in fact about 60% water so it is a very large and important part of our health.

Your body naturally loses water through breathing, sweating, and digestion so it is important to rehydrate by drinking enough water. There is no exact amount of water you need since it depends on various factors like the climate you live in, how physically active you are and other health factors. The main rule of thumb is to listen to your body.

If your body tells you that you are thirsty then drink water, and if you’re not thirsty then you probably have a sufficient amount of water in your system. Diet Selection When planning or preparing meals try to think about the 5 major food groups. Grains, protein, vegetables, fruit, and dairy.

Try to make half of your plate fruits and veggies. Try to get a little more vegetables on your plate than fruit. Then fill the other half of your plate with grains and protein. Once again try to get a little more grains than protein on your plate. Then top it all off with a glass of milk to get your dairy intake.

The picture below shows a representation of what your plate should look like. If your plate doesn’t look like this every meal don’t sweat it; this is just an ideal to shoot for. Once you get in the habit of making your plates like this it will become natural and you won’t even have to think about it. Energy Balance and Weight Control A lot of people want to know what the secret to weight and fat loss are and the truth is, is that there is no secret. What primarily determines a person’s weight gain is calories eaten minus the calories burned off which can equal either a positive, negative, or neutral energy balance.

• Take a look at the picture below if you need a visual understanding of the concept.
• Many people will tell you that this is a simplified version of what determines a person’s weight and that is true.
• However, this is the most significant factor in what determines a person’s weight and the other factors are negligible.

So if you want to lose weight then you need to burn off more calories than you consume. Don’t Get Swooned by the Next Popular Trend The next time someone tells you about this awesome new diet they are on and they want you to try it, don’t listen to them. No foods are restricted or off-limits, and in fact, you need a wide variety of foods in your diet to get all the nutrients your body needs.

1. If someone starts a new diet and is seeing results it is most likely that they are now eating fewer calories than they did before.
2. For example, right now the Keto diet is very popular and a lot of people have seen results from that.
3. They claim that they are changing their metabolic pathways to help them burn off fat better and for some people that may be true, but for the majority of people that is not the case.

The reason all of those people are losing weight it because they cut out an entire macronutrient and are now eating fewer calories than they did before. The average person usually consumes about 45-65% of their diet from carbohydrates. So if you cut that out then that is a major hit on your caloric intake, and you will likely not make up those calories with fat and protein. References: Annigan J, Media D., SF Gate. Accessed September 10, 2019 : Essentials of Nutrition – Food Finders Food Bank
View complete answer

Why do coloured compounds arise?

The colour is the result of charge transfer, in which the absorption of light energy allows an electron to move from one ion to another, resulting in a temporary change in the valence state of both ions: Fe 2 + + Ti 4 + → Fe 3 + + Ti 3 +.
View complete answer

What is compound explain?

In chemistry, a compound is a substance made up of two or more different chemical elements combined in a fixed ratio. When the elements come together, they react with each other and form chemical bonds that are difficult to break. These bonds form as a result of sharing or exchanging electrons between atoms.
View complete answer