CFTRI M.Sc. (Food Technology) General Awareness on health & wellness Syllabus

General Awareness on health & wellness syllabus — full chapter and topic list

Expand any chapter to see its topics and sub-topics. This is the whole examinable outline for General Awareness on health & wellness in CFTRI M.Sc. (Food Technology), not a summary of it.

1. 1

   Sustainable Development Goals (SDG)

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

2. 2

   Carbon footprint

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

3. 3

   Circular economy

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

4. 4

   Machine Learning

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

5. 5

   Food Safety and Security

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

6. 6

   Food and nutritional labelling

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

7. 7

   Quality Management Systems

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

8. 8

   Vaccine development and drug testing

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

9. 9

   R&D Institutions

   overview

   Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

10. 10

    Welfare schemes of Government

    overview

    Examined as a single unit within General Awareness on health & wellness — no further topic split in the official outline.

General Awareness on health & wellness flashcards for CFTRI M.Sc. (Food Technology)

22 of 50 cards from the General Awareness on health & wellness deck — real questions with worked answers.

1. What is the WHO definition of health?

   A state of complete physical, mental and social well-being, and not merely the absence of disease or infirmity.

2. Define Body Mass Index (BMI) and give its formula.

   BMI is a measure of body fat based on height and weight. Formula: BMI = weight (kg) / height (m)^2.

3. What are the WHO BMI ranges for underweight, normal, overweight, and obese?

   Underweight <18.5; Normal 18.5-24.9; Overweight 25-29.9; Obese >=30 (kg/m^2).

4. What are the two broad categories of nutrients, with examples?

   Macronutrients (carbohydrates, proteins, fats, water) needed in large amounts, and micronutrients (vitamins and minerals) needed in small amounts.

5. How many kilocalories per gram do carbohydrates, proteins, and fats provide?

   Carbohydrates: 4 kcal/g; Proteins: 4 kcal/g; Fats: 9 kcal/g (alcohol: 7 kcal/g).

6. What is Basal Metabolic Rate (BMR)?

   The minimum energy the body needs at complete rest to maintain vital functions like breathing, circulation, and cell production.

7. Differentiate between fat-soluble and water-soluble vitamins.

   Fat-soluble: A, D, E, K (stored in body fat, can accumulate). Water-soluble: B-complex and C (not stored, excreted in urine, needed regularly).

8. Which deficiency causes scurvy, and which vitamin prevents it?

   Scurvy is caused by Vitamin C (ascorbic acid) deficiency.

9. Which vitamin deficiency causes rickets in children?

   Vitamin D deficiency (impaired calcium absorption leading to soft, weak bones).

10. Which vitamin deficiency causes night blindness?

    Vitamin A (retinol) deficiency.

11. Which deficiency disease is caused by lack of Vitamin B1 (thiamine)?

    Beriberi.

12. What is anaemia and the most common nutritional cause?

    Anaemia is reduced haemoglobin/red blood cell count; the most common nutritional cause is iron deficiency.

13. What is goitre and its primary cause?

    Goitre is enlargement of the thyroid gland, primarily caused by iodine deficiency.

14. Define Protein Energy Malnutrition (PEM) and name its two main forms.

    PEM results from inadequate protein and/or energy intake; its two forms are kwashiorkor (protein deficiency) and marasmus (energy + protein deficiency).

15. What distinguishes kwashiorkor from marasmus?

    Kwashiorkor shows oedema (swelling) with relatively preserved weight; marasmus shows severe wasting of muscle and fat without oedema.

16. What are essential amino acids?

    Amino acids the body cannot synthesize and must obtain from the diet (e.g., lysine, leucine, methionine, threonine, tryptophan, valine, isoleucine, phenylalanine, histidine).

17. What is dietary fibre and one key health benefit?

    Indigestible plant carbohydrate; it aids bowel regularity, lowers cholesterol, and helps control blood sugar.

18. Differentiate communicable and non-communicable diseases.

    Communicable diseases spread from person to person via pathogens (e.g., TB, COVID-19); non-communicable diseases are not transmitted and are often lifestyle-related (e.g., diabetes, hypertension).

19. What are the four major non-communicable diseases (NCDs) per WHO?

    Cardiovascular diseases, cancer, chronic respiratory diseases, and diabetes.

20. What is Type 2 diabetes mellitus?

    A metabolic disorder marked by high blood glucose due to insulin resistance and/or relative insulin deficiency, largely linked to lifestyle.

21. What is the normal fasting blood glucose range, and the diabetic threshold?

    Normal fasting glucose is 70-100 mg/dL; diabetes is diagnosed at fasting glucose >=126 mg/dL.

22. What is hypertension and the threshold blood pressure value?

    Hypertension is persistently high blood pressure, generally defined as >=140/90 mmHg (or >=130/80 by some guidelines).

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