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

The General Awareness on health & wellness syllabus for CFTRI M.Sc. (Food Technology) in full: 10 chapters, every one listed below, plus 50 General Awareness on health & wellness flashcards with answers.

10Chapters
50Flashcards

General Awareness on health & wellness syllabus: all 10 chapters

Expand any chapter to see its topics and sub-topics.

  1. Sustainable Development Goals (SDG)

    overview

    No separate topics listed for this chapter.

  2. Carbon footprint

    overview

    No separate topics listed for this chapter.

  3. Circular economy

    overview

    No separate topics listed for this chapter.

  4. Machine Learning

    overview

    No separate topics listed for this chapter.

  5. Food Safety and Security

    overview

    No separate topics listed for this chapter.

  6. Food and nutritional labelling

    overview

    No separate topics listed for this chapter.

  7. Quality Management Systems

    overview

    No separate topics listed for this chapter.

  8. Vaccine development and drug testing

    overview

    No separate topics listed for this chapter.

  9. R&D Institutions

    overview

    No separate topics listed for this chapter.

  10. Welfare schemes of Government

    overview

    No separate topics listed for this chapter.

CFTRI M.Sc. (Food Technology) General Awareness on health & wellness flashcards — 50 questions with 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.

Show the other 30 General Awareness on health & wellness flashcards
  1. 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.

  2. 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).

  3. What does HDL vs LDL cholesterol mean for health?

    HDL is 'good' cholesterol that removes cholesterol from arteries; LDL is 'bad' cholesterol that deposits in arteries, raising heart disease risk.

  4. What are probiotics?

    Live beneficial microorganisms (e.g., Lactobacillus, Bifidobacterium) that confer health benefits to the gut when consumed in adequate amounts.

  5. What are prebiotics?

    Non-digestible food components (e.g., inulin, fibre) that nourish beneficial gut bacteria.

  6. What is a balanced diet?

    A diet providing all nutrients (carbohydrates, proteins, fats, vitamins, minerals, water, fibre) in correct proportions to meet the body's needs.

  7. What are antioxidants and why are they important?

    Compounds (e.g., vitamins C, E, beta-carotene) that neutralize free radicals, reducing oxidative stress and cell damage.

  8. What are the components of physical fitness?

    Cardiorespiratory endurance, muscular strength, muscular endurance, flexibility, and body composition.

  9. How much physical activity does WHO recommend weekly for adults?

    At least 150-300 minutes of moderate-intensity, or 75-150 minutes of vigorous-intensity aerobic activity per week.

  10. What is the recommended daily water intake for adults (general guideline)?

    About 2-3 litres per day (roughly 8 glasses), varying with climate, activity, and body size.

  11. What is mental health?

    A state of well-being in which a person realizes their abilities, copes with normal stresses, works productively, and contributes to community.

  12. Name common lifestyle risk factors for non-communicable diseases.

    Tobacco use, unhealthy diet, physical inactivity, harmful alcohol use, and stress.

  13. What is BMR's main difference from RMR?

    BMR is measured under strict fasting/rest/thermoneutral conditions; RMR (resting metabolic rate) is measured under less strict conditions and is slightly higher.

  14. What is the function of insulin?

    Insulin lowers blood glucose by promoting cellular uptake of glucose and storage as glycogen and fat.

  15. What is osteoporosis and key nutrients for prevention?

    A disease of weakened, porous bones; prevention relies on adequate calcium, vitamin D, and weight-bearing exercise.

  16. What is the glycaemic index (GI)?

    A ranking of carbohydrate foods by how quickly they raise blood glucose compared with a reference (glucose = 100).

  17. What are saturated vs unsaturated fats?

    Saturated fats (mostly animal/solid) raise LDL cholesterol; unsaturated fats (mostly plant/liquid, including mono- and poly-unsaturated) are healthier and can lower LDL.

  18. What are trans fats and why are they harmful?

    Industrially hydrogenated unsaturated fats that raise LDL, lower HDL, and increase cardiovascular disease risk.

  19. What are omega-3 fatty acids and a key source?

    Essential polyunsaturated fats (EPA, DHA, ALA) supporting heart and brain health; sources include fatty fish, flaxseed, and walnuts.

  20. What is immunization?

    The process of making a person resistant to an infectious disease, typically by administering a vaccine.

  21. What is the difference between active and passive immunity?

    Active immunity is produced by one's own immune system after infection or vaccination (long-lasting); passive immunity is acquired by receiving antibodies from outside (short-lived), e.g., from mother to infant.

  22. What is the role of dietary calcium?

    Building and maintaining bones and teeth, muscle contraction, nerve transmission, and blood clotting.

  23. What deficiency causes pellagra and which nutrient prevents it?

    Pellagra is caused by niacin (Vitamin B3) deficiency; it presents with dermatitis, diarrhoea, and dementia.

  24. What is dehydration and an early sign?

    Excessive loss of body water; early signs include thirst, dark urine, dry mouth, and fatigue.

  25. What is the recommended daily sodium/salt intake by WHO?

    Less than 5 grams of salt (about 2 grams of sodium) per day.

  26. What is obesity's main health consequence cluster called?

    Metabolic syndrome - a cluster of obesity, high blood pressure, high blood sugar, and abnormal cholesterol that raises cardiovascular and diabetes risk.

  27. What is the function of haemoglobin?

    An iron-containing protein in red blood cells that transports oxygen from the lungs to tissues and carries carbon dioxide back.

  28. What is personal hygiene and one key practice for disease prevention?

    Practices that maintain cleanliness and health; handwashing with soap is a key practice to prevent infection spread.

  29. What is the difference between primary, secondary, and tertiary prevention?

    Primary prevents disease before onset (e.g., vaccination); secondary detects/treats early (e.g., screening); tertiary reduces complications of existing disease (e.g., rehabilitation).

  30. What is the recommended amount of sleep for adults and its health role?

    7-9 hours per night; adequate sleep supports immunity, metabolism, memory, and mental health.

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

What is in the CFTRI M.Sc. (Food Technology) General Awareness on health & wellness syllabus?

CFTRI M.Sc. (Food Technology) General Awareness on health & wellness is split into 10 chapters: Sustainable Development Goals (SDG), Carbon footprint, Circular economy, Machine Learning, Food Safety and Security, Food and nutritional labelling, Quality Management Systems, Vaccine development and drug testing, R&D Institutions and Welfare schemes of Government.

How many chapters are in CFTRI M.Sc. (Food Technology) General Awareness on health & wellness?

10 chapters.

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

Yes — a 50-card General Awareness on health & wellness deck, printed in full in the flashcards section of this page and available in the Examius app with spaced repetition. The free plan covers one exam of your choice, including its flashcards; Examius Pro, a one-time purchase, unlocks every other exam and deck.