VIII TOO LITTLE AND TOO MUCH FOOD

Deficiency diseases result from inadequate intake of the major nutrients. These deficiencies can result from eating foods that lack critical vitamins and minerals, from a lack of variety of foods, or from simply not having enough food. Malnutrition can reflect conditions of poverty, war, famine, and disease. It can also result from eating disorders, such as anorexia nervosa and bulimia.

Although malnutrition is more commonly associated with dietary deficiencies, it also can develop in cases where people have enough food to eat, but they choose foods low in essential nutrients. This is the more common form of malnutrition in developed countries such as the United States. When poor food choices are made, a person may be getting an adequate, or excessive, amount of calories each day, yet still be undernourished. For example, iron deficiency is a common health problem among women and young children in the United States, and low intake of calcium is directly related to poor quality bones and increased fracture risk, especially in the elderly.

A diet of excesses may also lead to other nutritional problems. Obesity is the condition of having too much body fat. It has been linked to life-threatening diseases including diabetes mellitus, heart problems, and some forms of cancer. Eating too many salty foods may contribute to high blood pressure (see hypertension), an often undiagnosed condition that causes the heart to work too hard and puts strain on the arteries. High blood pressure can lead to strokes, heart attacks, and kidney failure. A diet high in cholesterol and fat, particularly saturated fat, is the primary cause of atherosclerosis, which results when fat and cholesterol deposits build up in the arteries, causing a reduction in blood flow.

In the late 1990s the NAS decided that the RDAs, originally developed to prevent nutrient deficiencies, needed to serve instead as a guide for optimizing health. Consequently, the NAS created Dietary Reference Intakes (DRIs), which incorporate the RDAs and a variety of new dietary guidelines. As part of this change, the NAS replaced some RDAs with another measure, called Adequate Intake (AI). Although the AI recommendations are often the same as those in the original RDA, use of this term reflects that there is not enough scientific evidence to set a standard for the nutrient. Calcium has an AI of 1000 to 1200 mg per day, not an RDA, because scientists do not yet know how much calcium is needed to prevent osteoporosis.

Estimated Average Requirement (EAR) reflects the amount of a particular nutrient that meets the optimal needs of half the individuals in a specified group. For example, the NAS cites an EAR of 45 to 90 grams of protein for men aged 18 to 25. This figure means that half the men in that population need a daily intake of protein that falls within that range.

To simplify the complex standards established by the NAS, the United States Department of Agriculture (USDA) created the Food Guide Pyramid, a visual display of the relative importance to health of six food groups common to the American diet. The food groups are arranged in a pyramid to emphasize that it is wise to choose an abundance of foods from the category at the broad base (bread, cereal, rice, pasta) and use sparingly foods from the peak (fats, oils, sweets). The other food groups appear between these two extremes, indicating the importance of vegetables and fruits and the need for moderation in eating dairy products and meats. The pyramid recommends a range of the number of servings to choose from each group, based on the nutritional needs of males and females and different age groups. Other food pyramids have been developed based on the USDA pyramid to help people choose foods that fit a specific ethnic or cultural pattern, including Mediterranean, Asian, Latin American, Puerto Rican, and vegetarian diets.

In an effort to provide additional nutritional guidance and reduce the incidence of diet-related cancers, the National Cancer Institute developed the 5-a-Day Campaign for Better Health, a program that promotes the practice of eating five servings of fruits and vegetables daily. Studies of populations that eat many fruits and vegetables reveal a decreased incidence of diet-related cancers. Laboratory studies have shown that many fruits and vegetables contain phytochemicals, substances that appear to limit the growth of cancer cells.

Many people obtain most of their nutrition information from a food label called the Nutrition Facts panel. This label is mandatory for most foods that contain more than one ingredient, and these foods are mostly processed foods. Labeling remains voluntary for raw meats, fresh fruits and vegetables, foods produced by small businesses, and those sold in restaurants, food stands, and local bakeries.

The Nutrition Facts panel highlights a product’s content of fat, saturated fat, cholesterol, sodium, dietary fiber, vitamins A and C, and the minerals calcium and iron. The stated content of these nutrients must be based on a standard serving size, as defined by the Food and Drug Administration (FDA). Food manufacturers may provide information about other nutrients if they choose. However, if a nutritional claim is made on a product’s package, the appropriate nutrient content must be listed. For example, if the package says “high in folic acid,” then the folic acid content in the product must be given in the Nutrition Facts panel.

The Nutrition Facts panel also includes important information in a column headed % Daily Value (DV). DVs tell how the food item meets the recommended daily intakes of fat, saturated fat, cholesterol, carbohydrates, dietary fiber, and protein necessary for nutritional health based on the total intake recommended for a person consuming 2000 calories per day. One portion from a can of soup, for example, may have less than 2 percent of the recommended daily value for cholesterol intake.

Health-conscious consumers can use the Nutrition Facts panel to guide their food choices. For example, based on a daily diet of 2000 calories, nutrition experts recommend that no more than 30 percent of those calories should be from fat, which would allow for a daily intake of around 65 grams of fat. A Nutrition Facts panel may indicate that a serving of one brand of macaroni and cheese contains 14 grams of fat, or a % DV of 25 percent. This tells the consumer that a serving of macaroni and cheese provides about one-fourth of the suggested healthy level of daily fat intake. If another brand of macaroni and cheese displays a % DRV of 10 percent fat, the nutrition-conscious consumer would opt for this brand.

Nutritionists and other health experts help consumers make good food choices. People who study nutrition in college may refer to themselves as nutritionists; often, however, the term refers to a scientist who has pursued graduate education in this field. A nutritionist may also be a dietitian. Dietitians are trained in nutrition, food chemistry, and diet planning. In the United States, dietitians typically have graduated from a college program accredited by the American Dietetic Association (ADA), completed an approved program of clinical experience, and passed the ADA’s registration examination to earn the title Registered Dietitian (RD).


Q14: What are fertilizers ? what do you understand by the term NPK fertilizer ? How do fertilizers contribute to water pollution ?

Fertilizer, natural or synthetic chemical substance or mixture used to enrich soil so as to promote plant growth. Plants do not require complex chemical compounds analogous to the vitamins and amino acids required for human nutrition, because plants are able to synthesize whatever compounds they need. They do require more than a dozen different chemical elements and these elements must be present in such forms as to allow an adequate availability for plant use. Within this restriction, nitrogen, for example, can be supplied with equal effectiveness in the form of urea, nitrates, ammonium compounds, or pure ammonia.

Virgin soil usually contains adequate amounts of all the elements required for proper plant nutrition. When a particular crop is grown on the same parcel of land year after year, however, the land may become exhausted of one or more specific nutrients. If such exhaustion occurs, nutrients in the form of fertilizers must be added to the soil. Plants can also be made to grow more lushly with suitable fertilizers.

Of the required nutrients, hydrogen, oxygen, and carbon are supplied in inexhaustible form by air and water. Sulfur, calcium, and iron are necessary nutrients that usually are present in soil in ample quantities. Lime (calcium) is often added to soil, but its function is primarily to reduce acidity and not, in the strict sense, to act as a fertilizer. Nitrogen is present in enormous quantities in the atmosphere, but plants are not able to use nitrogen in this form; bacteria provide nitrogen from the air to plants of the legume family through a process called nitrogen fixation. The three elements that most commonly must be supplied in fertilizers are nitrogen, phosphorus, and potassium. Certain other elements, such as boron, copper, and manganese, sometimes need to be included in small quantities.

Many fertilizers used since ancient times contain one or more of the three elements important to the soil. For example, manure and guano contain nitrogen. Bones contain small quantities of nitrogen and larger quantities of phosphorus. Wood ash contains appreciable quantities of potassium (depending considerably on the type of wood). Clover, alfalfa, and other legumes are grown as rotating crops and then plowed under, enriching the soil with nitrogen. 

The term complete fertilizer often refers to any mixture containing all three important elements; such fertilizers are described by a set of three numbers. For example, 5-8-7 designates a fertilizer (usually in powder or granular form) containing 5 percent nitrogen, 8 percent phosphorus (calculated as phosphorus pentoxide), and 7 percent potassium (calculated as potassium oxide). 

While fertilizers are essential to modern agriculture, their overuse can have harmful effects on plants and crops and on soil quality. In addition, the leaching of nutrients into bodies of water can lead to water pollution problems such as eutrophication, by causing excessive growth of vegetation.

The use of industrial waste materials in commercial fertilizers has been encouraged in the United States as a means of recycling waste products. The safety of this practice has recently been called into question. Its opponents argue that industrial wastes often contain elements that poison the soil and can introduce toxic chemicals into the food chain.
Last edited by Last Island; Sunday, December 30, 2007 at 08:18 PM.

#4    Sunday, December 30, 2007

Dilrauf  Junior Member   Join Date: Sep 2005 Posts: 26 Thanks: 3 Thanked 24 Times in 7 Posts

PAPER 2003 Q 1. Write short notes on any two of the following : (a)Microwave Oven (b) Optic Fibre (c) Biotechnology I INTRODUCTION Biotechnology, the manipulation of biological organisms to make products that benefit human beings. Biotechnology contributes to such diverse areas as food production, waste disposal, mining, and medicine. Although biotechnology has existed since ancient times, some of its most dramatic advances have come in more recent years. Modern achievements include the transferal of a specific gene from one organism to another (by means of a set of genetic engineering techniques known as transgenics); the maintenance and growth of genetically uniform plant- and animal-cell cultures, called clones; and the fusing of different types of cells to produce beneficial medical products such as monoclonal antibodies, which are designed to attack a specific type of foreign substance. II HISTORY The first achievements in biotechnology were in food production, occurring about 5000 BC. Diverse strains of plants or animals were hybridized (crossed) to produce greater genetic variety. The offspring from these crosses were then selectively bred to produce the greatest number of desirable traits (see Genetics). Repeated cycles of selective breeding produced many present-day food staples. This method continues to be used in food-production programs. Corn (maize) was one of the first food crops known to have been cultivated by human beings. Although used as food as early as 5000 BC in Mexico, no wild forms of the plant have ever been found, indicating that corn was most likely the result of some fortunate agricultural experiment in antiquity. The modern era of biotechnology had its origin in 1953 when American biochemist James Watson and British biophysicist Francis Crick presented their double-helix model of DNA. This was followed by Swiss microbiologist Werner Arber's discovery in the 1960s of special enzymes, called restriction enzymes, in bacteria. These enzymes cut the DNA strands of any organism at precise points. In 1973 American geneticist Stanley Cohen and American biochemist Herbert Boyer removed a specific gene from one bacterium and inserted it into another using restriction enzymes. This event marked the beginning of recombinant DNA technology, commonly called genetic engineering. In 1977 genes from other organisms were transferred to bacteria. This achievement eventually led to the first transfer of a human gene, which coded for a hormone, to Escherichia coli bacteria. Although the transgenic bacteria (bacteria to which a gene from a different species has been transferred) could not use the human hormone, they produced it along with their own normal chemical compounds. In the 1960s an important project used hybridization followed by selective breeding to increase food production and quality of wheat and rice crops. American agriculturalist Norman Borlaug, who spearheaded the program, was awarded the Nobel Peace Prize in 1970 in recognition of the important contribution that increasing the world's food supply makes to the cause of peace. III CURRENT TRENDS Today biotechnology is applied in various fields. In waste management, for example, biotechnology is used to create new biodegradable materials. One such material is made from the lactic acid produced during the bacterial fermentation of discarded corn stalks. When individual lactic acid molecules are joined chemically, they form a material that has the properties of plastics but is biodegradable. Widespread production of plastic from this material is expected to become more economically viable in the future. Biotechnology also has applications in the mining industry. In its natural state, copper is found combined with other elements in the mineral chalcopyrite. The bacterium Thiobacillus ferrooxidans can use the molecules of copper found in chalcopyrite to form the compound copper sulfate (CuSO4), which, in turn, can be treated chemically to obtain pure copper. This microbiological mining process is used only with low-grade ores and currently accounts for about 10 percent of copper production in the United States. The percentage will rise, however, as conventionally mined high-grade deposits are exhausted. Procedures have also been developed for the use of bacteria in the mining of zinc, lead, and other metals. The field of medicine employs some of the most dramatic applications in biotechnology. One advance came in 1986 with the first significant laboratory production of factor VIII, a blood-clotting protein that is not produced, or has greatly reduced activity, in people who have hemophilia. As a result of this condition, hemophiliacs are at risk of bleeding to death after suffering minor cuts or bruises. In this biotechnological procedure, the human gene that codes for the blood-clotting protein is transferred to hamster cells grown in tissue culture, which then produce factor VIII for use by hemophiliacs. Factor VIII was approved for commercial production in 1992. IV CONTROVERSIES Some people, including scientists, object to any procedure that changes the genetic composition of an organism. Critics are concerned that some of the genetically altered forms will eliminate existing species, thereby upsetting the natural balance of organisms. There are also fears that recombinant DNA experiments with pathogenic microorganisms may result in the formation of extremely virulent forms which, if accidentally released from the laboratory, will cause worldwide epidemics. Some critics cite ethical dilemmas associated with the production of transgenic organisms. In 1976, in response to fears of disastrous consequences of unregulated genetic engineering procedures, the National Institutes of Health created a body of rules governing the handling of microorganisms in recombinant DNA experiments. Although many of the rules have been relaxed over time, certain restrictions are still imposed on those working with pathogenic microorganisms. Q2: Give names of the members of the solar system. Briefly write down main characteristics of : a). Mars b). venus  Solar System, the Sun and everything that orbits the Sun, including the nine planets and their satellites; the asteroids and comets; and interplanetary dust and gas. The term may also refer to a group of celestial bodies orbiting another star (see Extrasolar Planets). In this article, solar system refers to the system that includes Earth and the Sun.  Planet, any major celestial body that orbits a star and does not emit visible light of its own but instead shines by reflected light. Smaller bodies that also orbit a star and are not satellites of a planet are called asteroids or planetoids. In the solar system, there are nine planets: Mercury, Venus, Earth, Mars, Jupiter, Saturn, Uranus, Neptune, and Pluto. Planets that orbit stars other than the Sun are collectively called extrasolar planets. Some extrasolar planets are nearly large enough to become stars themselves. Such borderline planets are called brown dwarfs.  Mars: Mars (planet), one of the planets in the solar system, it is the fourth planet from the Sun and orbits the Sun at an average distance of about 228 million km (about 141 million mi). Mars is named for the Roman god of war and is sometimes called the red planet because it appears fiery red in Earth’s night sky. Mars is a relatively small planet, with about half the diameter of Earth and about one-tenth Earth’s mass. The force of gravity on the surface of Mars is about one-third of that on Earth. Mars has twice the diameter and twice the surface gravity of Earth’s Moon. The surface area of Mars is almost exactly the same as the surface area of the dry land on Earth. Mars is believed to be about the same age as Earth, having formed from the same spinning, condensing cloud of gas and dust that formed the Sun and the other planets about 4.6 billion years ago. Venus: Venus (planet), one of the planets in the solar system, the second in distance from the Sun. Except for the Sun and the Moon, Venus is the brightest object in the sky. The planet was named for the Roman goddess of beauty. It is often called the morning star when it appears in the east at sunrise, and the evening star when it is in the west at sunset. In ancient times the evening star was called Hesperus and the morning star Phosphorus or Lucifer. Because the planet orbits closer to the Sun than Earth does, Venus seems to either precede or trail the Sun in the sky. Venus is never visible more than three hours before sunrise or three hours after sunset. Q 6 : Define any five of the following : (i) Acoustic Acoustics (Greek akouein, “to hear”), term sometimes used for the science of sound in general. It is more commonly used for the special branch of that science, architectural acoustics, that deals with the construction of enclosed areas so as to enhance the hearing of speech or music. For the treatment of acoustics as a branch of the pure science of physics, see Sound. The acoustics of buildings was an undeveloped aspect of the study of sound until comparatively recent times. The Roman architect Marcus Pollio, who lived during the 1st century BC, made some pertinent observations on the subject and some astute guesses concerning reverberation and interference. The scientific aspects of this subject, however, were first thoroughly treated by the American physicist Joseph Henry in 1856 and more fully developed by the American physicist Wallace Sabine in 1900. (ii) Quartz Quartz, second most common of all minerals, composed of silicon dioxide, or silica, SiO2. It is distributed all over the world as a constituent of rocks and in the form of pure deposits. It is an essential constituent of igneous rocks such as granite, rhyolite, and pegmatite, which contain an excess of silica. In metamorphic rocks, it is a major constituent of the various forms of gneiss and schist; the metamorphic rock quartzite is composed almost entirely of quartz. Quartz forms veins and nodules in sedimentary rock, principally limestone. Sandstone, a sedimentary rock, is composed mainly of quartz. Many widespread veins of quartz deposited in rock fissures form the matrix for many valuable minerals. Precious metals, such as gold, are found in sufficient quantity in quartz veins to warrant the mining of quartz to recover the precious mineral. Quartz is also the primary constituent of sand. (iii) Pollination Pollination, transfer of pollen grains from the male structure of a plant to the female structure of a plant. The pollen grains contain cells that will develop into male sex cells, or sperm. The female structure of a plant contains the female sex cells, or eggs. Pollination prepares the plant for fertilization, the union of the male and female sex cells. Virtually all grains, fruits, vegetables, wildflowers, and trees must be pollinated and fertilized to produce seed or fruit, and pollination is vital for the production of critically important agricultural crops, including corn, wheat, rice, apples, oranges, tomatoes, and squash. In order for pollination to be successful, pollen must be transferred between plants of the same species—for example, a rose flower must always receive rose pollen and a pine tree must always receive pine pollen. Plants typically rely on one of two methods of pollination: cross-pollination or self-pollination, but some species are capable of both. Most plants are designed for cross-pollination, in which pollen is transferred between different plants of the same species. Cross-pollination ensures that beneficial genes are transmitted relatively rapidly to succeeding generations. If a beneficial gene occurs in just one plant, that plant’s pollen or eggs can produce seeds that develop into numerous offspring carrying the beneficial gene. The offspring, through cross-pollination, transmit the gene to even more plants in the next generation. Cross-pollination introduces genetic diversity into the population at a rate that enables the species to cope with a changing environment. New genes ensure that at least some individuals can endure new diseases, climate changes, or new predators, enabling the species as a whole to survive and reproduce. Plant species that use cross-pollination have special features that enhance this method. For instance, some plants have pollen grains that are lightweight and dry so that they are easily swept up by the wind and carried for long distances to other plants. Other plants have pollen and eggs that mature at different times, preventing the possibility of self-pollination. In self-pollination, pollen is transferred from the stamens to the pistil within one flower. The resulting seeds and the plants they produce inherit the genetic information of only one parent, and the new plants are genetically identical to the parent. The advantage of self-pollination is the assurance of seed production when no pollinators, such as bees or birds, are present. It also sets the stage for rapid propagation—weeds typically self-pollinate, and they can produce an entire population from a single plant. The primary disadvantage of self-pollination is that it results in genetic uniformity of the population, which makes the population vulnerable to extinction by, for example, a single devastating disease to which all the genetically identical plants are equally susceptible. Another disadvantage is that beneficial genes do not spread as rapidly as in cross-pollination, because one plant with a beneficial gene can transmit it only to its own offspring and not to other plants. Self-pollination evolved later than cross-pollination, and may have developed as a survival mechanism in harsh environments where pollinators were scarce. (iv) Allele All genetic traits result from different combinations of gene pairs, one gene inherited from the mother and one from the father. Each trait is thus represented by two genes, often in different forms. Different forms of the same gene are called alleles. Traits depend on very precise rules governing how genetic units are expressed through generations. For example, some people have the ability to roll their tongue into a U-shape, while others can only curve their tongue slightly. A single gene with two alleles controls this heritable trait. If a child inherits the allele for tongue rolling from one parent and the allele for no tongue rolling from the other parent, she will be able to roll her tongue. The allele for tongue rolling dominates the gene pair, and so its trait is expressed. According to the laws governing heredity, when a dominant allele (in this case, tongue rolling) and a recessive allele (no tongue rolling) combine, the trait will always be dictated by the dominant allele. The no tongue rolling trait, or any other recessive trait, will only occur in an individual who inherits the two recessive alleles.