BIOLOGY COMPETENCE BASED QUESTIONS AND ANSWERS NUTRITION IN ANIMALS

1. A 3-year-old child has been brought to a dispensary following these complaints: He is very weak, cries and eats a lot, and has persistent diarrhoea. The child also looks skinny with extremely thin arms and legs, a swollen belly, wrinkled skin like an old person, and the hair looks yellowish and very thin.
(a) What nutritional disorder is the child suffering from?
(b) What advice would you give to the child's parents?
(c) Explain why the child has a swollen belly despite being extremely thin.
(d) Describe three other nutritional deficiencies that children in your community are likely to suffer from and state their symptoms.

2. Dina is 70 kg and 150 cm tall.
(a) Calculate Dina's BMI. Show your working.
(b) What risk is Dina facing based on her BMI?
(c) What advice will you give to Dina and why?
(d) Explain three health conditions that Dina is likely to develop if she does not take your advice.

3. Imagine a teenager who primarily consumes fast food and sugary drinks.
(a) What potential nutritional deficiencies might arise from this diet?
(b) How could these deficiencies impact his or her physical and mental development?
(c) Suggest four practical ways the teenager can improve his or her diet.
(d) Explain why a diet high in sugary drinks is particularly harmful to the body.

4. Consider an elderly person who has difficulty chewing and swallowing.
(a) How might this challenge affect their nutrient intake?
(b) What strategies could he or she implement to ensure he or she receives essential vitamins and minerals?
(c) Explain why the elderly require more calcium and vitamin D in their diet.
(d) Name two diseases that the elderly person is at risk of developing due to poor nutrition.

5. A child is diagnosed with kwashiorkor, which requires a strict balanced diet to recover.
(a) What nutrients might be lacking in his or her diet that resulted into this condition?
(b) How can he or she obtain these nutrients from alternative food sources?
(c) Explain the difference between kwashiorkor and marasmus.
(d) Design a one-day balanced diet menu for the child to aid in recovery.

6. Picture a professional athlete who experiences fatigue and poor performance despite following a strict training regime.
(a) What nutritional factors could contribute to his or her symptoms?
(b) How might he or she adjust his or her diet to enhance energy levels and recovery?
(c) Explain why carbohydrates are important for an athlete.
(d) State three functions of water in the athlete's body.

7. A pregnant woman visits a clinic and is advised to eat foods rich in folic acid, calcium, iron, and zinc.
(a) Explain why each of these nutrients is important for the pregnant woman.
(b) Name three food sources for each of the nutrients mentioned in (a).
(c) What is spina bifida and how can it be prevented?
(d) Explain why pregnant women should avoid alcohol consumption.

8. A lactating mother complains of being constantly thirsty and hungry.
(a) Explain why the lactating mother experiences increased thirst and hunger.
(b) Advise her on the type of diet she should take to maintain her health and that of the baby.
(c) Explain why water is important for a lactating mother.
(d) State four nutrients that are essential for a lactating mother and give one food source for each.

9. A group of students carried out a food test on a sample of food. They added Benedict's solution to the food sample and heated it. The colour changed from blue to green, then yellow, and finally to brick red.
(a) What nutrient was being tested for?
(b) What is the conclusion of the test?
(c) Explain why the colour changed from blue to brick red.
(d) Describe how you would test for a non-reducing sugar in the same food sample.

10. A student carried out a Biuret test on a food sample and observed a violet colour.
(a) What nutrient was being tested for?
(b) Explain the procedure the student followed to obtain this result.
(c) State two properties of the nutrient tested.
(d) Name three food sources of this nutrient.

11. A farmer has been feeding his cattle on a diet of only maize and grass.
(a) Identify the type of feeding practiced by the cattle.
(b) Explain why the cattle cannot digest cellulose on their own.
(c) Describe the role of bacteria in the gut of the cattle.
(d) What would happen to the cattle if the bacteria in their gut were destroyed?

12. A student observed a mushroom growing on a decaying log in the forest.
(a) Identify the mode of nutrition exhibited by the mushroom.
(b) Explain how the mushroom obtains its nutrients from the log.
(c) Describe the process of extracellular digestion in the mushroom.
(d) Distinguish between saprophytic and holozoic nutrition.

13. A remora fish is often seen attached to the body of a shark.
(a) Identify the type of symbiotic relationship exhibited by the remora and the shark.
(b) Explain how each organism is affected in this relationship.
(c) Give two other examples of this type of relationship.
(d) Distinguish between commensalism and mutualism.

14. A person is suffering from a disease caused by a tapeworm.
(a) Identify the type of nutritional relationship between the tapeworm and the human being.
(b) Explain how the tapeworm obtains its nutrients from the human host.
(c) Describe four structural adaptations of the tapeworm to its parasitic mode of life.
(d) State three preventive measures against tapeworm infection.

15. A nutritionist has advised a patient recovering from a long illness to take a diet rich in proteins, vitamins, and minerals.
(a) Explain why proteins are important for the patient.
(b) Name three food sources of proteins suitable for the patient.
(c) Explain why vitamins and minerals are important for the patient.
(d) Explain why the patient should also take plenty of water.

16. A 65-year-old man has been experiencing frequent bone fractures and muscle weakness.
(a) Identify the nutritional deficiency he is likely suffering from.
(b) State three symptoms of this deficiency.
(c) Advise him on the type of diet he should take to improve his condition.
(d) Explain why the elderly are more prone to this condition than young people.

17. A teenage girl has been skipping meals and exercising excessively in an attempt to lose weight. Her parents are concerned because she has become very thin and is always tired.
(a) Identify the nutritional disorder she is likely suffering from.
(b) State four symptoms of this disorder.
(c) Explain three possible causes of this disorder.
(d) Suggest three ways she can be helped to recover.

18. A patient has been diagnosed with obesity.
(a) Define obesity.
(b) Explain four causes of obesity.
(c) Describe four health risks associated with obesity.
(d) Design a weight-loss plan for the patient, including dietary and lifestyle changes.

19. A student wants to test a food sample for the presence of starch.
(a) Name the reagent used to test for starch.
(b) Describe the procedure the student should follow.
(c) State the observation and inference expected if starch is present.
(d) Explain why the food sample should not be tasted in the laboratory.

20. A family has been eating a diet consisting mainly of cassava and maize.
(a) Identify the main nutrient in this diet.
(b) Explain why this diet is not balanced.
(c) Name four nutritional deficiencies the family is at risk of developing.
(d) Suggest four food items the family should add to their diet to make it balanced.

21. A child is suffering from rickets.
(a) State three symptoms of rickets.
(b) Explain three causes of rickets.
(c) Advise the parents on how to prevent rickets in their child.
(d) Explain why exposure to sunlight is important in the prevention of rickets.

22. A group of students is investigating the properties of lipids.
(a) Describe two tests used to identify lipids in a food sample.
(b) State the observation and inference for each test.
(c) Explain why lipids are insoluble in water.
(d) State three functions of lipids in the body.

23. A pregnant woman in your community has been advised to eat a balanced diet but she does not understand what this means.
(a) Explain to her what a balanced diet is.
(b) Using the food guide pyramid, describe the types of foods she should eat and in what proportions.
(c) Explain why she should not eat too much of foods at the apex of the pyramid.
(d) State three dangers of not eating a balanced diet during pregnancy.

24. A patient has been advised to increase the intake of roughage in his diet.
(a) Define roughage.
(b) Name four sources of roughage.
(c) Explain three functions of roughage in the body.
(d) Explain why roughage is not digested in the human body.

25. A man working in an office for long hours has been diagnosed with obesity.
(a) Explain why his occupation may contribute to his condition.
(b) Advise him on dietary and lifestyle changes he should make.
(c) Calculate his BMI if he weighs 85 kg and is 1.70 m tall.
(d) State four health risks he faces if he does not lose weight.

26. A patient is suffering from a condition characterised by inflammation of the gums, bleeding gums, and slow wound healing.
(a) Identify the nutritional deficiency the patient is likely suffering from.
(b) Name the vitamin that is deficient.
(c) State three food sources of this vitamin.
(d) Explain three functions of this vitamin in the body.

27. A student carried out an experiment to test for the presence of reducing sugars in an onion.
(a) Describe the procedure the student followed.
(b) State the observation made.
(c) Explain the inference drawn from the observation.
(d) State two precautions taken during the experiment.

28. A farmer noticed that his goats are eating soil from the ground.
(a) Explain why the goats may be eating soil.
(b) Name the minerals that the goats may be lacking.
(c) State three functions of these minerals in the body.
(d) Advise the farmer on how to provide these minerals to the goats.

29. A mother has been feeding her baby on cow's milk only for the first six months after birth.
(a) Explain why this is not advisable.
(b) Advise the mother on the correct feeding practices for the baby.
(c) Explain the importance of breast milk to the baby.
(d) State two nutritional deficiencies the baby is at risk of developing.

30. A patient has been diagnosed with a condition characterised by weak and soft bones, bone pain, and frequent fractures.
(a) Identify the condition.
(b) Name three nutrients that are deficient in the patient's diet.
(c) Explain three functions of these nutrients in the body.
(d) Advise the patient on the type of diet to take to improve their condition.

31. A student is investigating the solubility of proteins in water.
(a) Describe the procedure the student should follow.
(b) State the observation made before heating.
(c) State the observation made after heating.
(d) Explain why the change occurs after heating.

32. A family has been advised to reduce the amount of salt in their diet.
(a) Explain why excess salt is harmful to health.
(b) Name three health conditions associated with high salt intake.
(c) State three functions of sodium in the body.
(d) Suggest three ways the family can reduce salt intake without compromising taste.

33. A child has been experiencing night blindness and frequent infections.
(a) Identify the nutritional deficiency the child is suffering from.
(b) Name the vitamin that is deficient.
(c) State three food sources of this vitamin.
(d) Explain three functions of this vitamin in the body.

34. A patient has been experiencing fatigue, shortness of breath, and pale skin.
(a) Identify the nutritional deficiency the patient is likely suffering from.
(b) Name the mineral that is deficient.
(c) State three food sources of this mineral.
(d) Explain three functions of this mineral in the body.

35. A community has been experiencing a high rate of dental caries among children.
(a) Explain the dietary causes of dental caries.
(b) Advise the community on dietary practices that can prevent dental caries.
(c) Name two minerals that are important for strong teeth.
(d) Explain the role of fluoride in dental health.