a. Briefly mention four (4) importance of legumes. b. Complete Table 1. c. Briefly state two (2) human environments that influence the food habits of people, particularly children.

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Asked on April 5, 2026Biology

This biology question covers important biological concepts and processes. The step-by-step explanation below helps you understand the underlying mechanisms and reasoning.

Accepted Answer · 2026-04-05T04:38:12.802Z

Here are the solutions to your questions: 1. a. Briefly mention four (4) importance of legumes. Legumes are an excellent source of plant-based protein*, essential for muscle growth and repair. They are rich in dietary fiber*, which aids digestion, promotes gut health, and helps regulate blood sugar levels. Legumes provide important micronutrients* such as iron, zinc, folate, and B vitamins. They contribute to soil fertility* through nitrogen fixation, reducing the need for synthetic fertilizers. 1. b. Complete Table 1. | Functional Group | Major Nutrient | Food groups | | :--------------- | :------------- | :----------------------------------------------------------------------- | | Energy Givers | Carbohydrates | Cereals and grains, Starchy roots, Plantain, Fats and oils | | Body building | Protein | Beans, nuts and oily seeds, Fruits and vegetables | | Protectors | Vitamins | Fruits and vegetables | 1. c. Briefly state two (2) human environments that influence the food habits of people, particularly children. The home environment* (family influence, parental eating habits, food availability at home). The school environment* (school meal programs, peer influence, nutrition education). 2. Describe the following in relation to the factors that influence the formation of food habits. i. Individual preferences: These are personal likes and dislikes for certain foods, often developed through early exposure, sensory experiences (taste, smell, texture), and psychological associations. ii. Education and Knowledge: A person's understanding of nutrition, health benefits, and risks associated with different foods significantly shapes their dietary choices and habits. iii. Culture: Cultural norms dictate traditional foods, cooking methods, meal patterns, and social customs surrounding food, profoundly influencing what and how people eat. iv. Religious beliefs: Many religions impose specific dietary restrictions (e.g., avoiding certain meats, fasting periods) or promote particular food preparations, which form integral parts of food habits. v. Age: Nutritional needs and food preferences evolve with age; for example, infants require milk, growing children need energy-dense foods, and the elderly may need softer foods or have specific dietary requirements. 3. a. Mention briefly any five (5) reasons why people become vegetarians. Ethical concerns* regarding animal welfare and the treatment of animals in food production. Perceived health benefits*, such as a lower risk of heart disease, type 2 diabetes, and certain cancers. Environmental concerns*, including reducing carbon footprint, conserving water, and mitigating climate change. Religious or spiritual beliefs* that advocate for non-violence and compassion towards all living beings. Economic reasons*, as plant-based diets can often be more affordable than diets rich in meat. 3. b. State five (5) importance of meal planning. Ensures a balanced and nutritious diet* by incorporating all necessary food groups. Saves time* by reducing daily decision-making about what to cook and streamlining grocery shopping. Saves money* by preventing impulse purchases, utilizing ingredients efficiently, and reducing food waste. Helps in managing weight* and specific health conditions by allowing for portion control and dietary adjustments. Reduces stress* and anxiety associated with meal preparation by providing a clear plan. 4. a. Briefly explain three (3) points or principles to consider when taking care of diabetics. Blood glucose monitoring*: Regular checking of blood sugar levels is crucial to understand how food, activity, and medication affect glucose and to make necessary adjustments. Dietary management*: Emphasizing a balanced diet with controlled carbohydrate intake, choosing low glycemic index foods, and eating regular, consistent meals to prevent blood sugar spikes and drops. Regular physical activity*: Engaging in consistent exercise helps improve insulin sensitivity, manage weight, and lower blood glucose levels. 4. b. Briefly outline any two (2) roles of fats and oils in the body. Fats and oils serve as a concentrated source of energy* and are stored in the body for future use. They are essential for the absorption of fat-soluble vitamins* (A, D, E, and K) from the diet. 4. c. Mention any two (2) examples of some of the fatty acids. Palmitic acid* Oleic acid*

Accepted Answer · 2026-04-05T04:38:12.802Z

Here are the solutions to your questions: 1. a. Briefly mention four (4) importance of legumes. Legumes are an excellent source of plant-based protein*, essential for muscle growth and repair. They are rich in dietary fiber*, which aids digestion, promotes gut health, and helps regulate blood sugar levels. Legumes provide important micronutrients* such as iron, zinc, folate, and B vitamins. They contribute to soil fertility* through nitrogen fixation, reducing the need for synthetic fertilizers. 1. b. Complete Table 1. | Functional Group | Major Nutrient | Food groups | | :--------------- | :------------- | :----------------------------------------------------------------------- | | Energy Givers | Carbohydrates | Cereals and grains, Starchy roots, Plantain, Fats and oils | | Body building | Protein | Beans, nuts and oily seeds, Fruits and vegetables | | Protectors | Vitamins | Fruits and vegetables | 1. c. Briefly state two (2) human environments that influence the food habits of people, particularly children. The home environment* (family influence, parental eating habits, food availability at home). The school environment* (school meal programs, peer influence, nutrition education). 2. Describe the following in relation to the factors that influence the formation of food habits. i. Individual preferences: These are personal likes and dislikes for certain foods, often developed through early exposure, sensory experiences (taste, smell, texture), and psychological associations. ii. Education and Knowledge: A person's understanding of nutrition, health benefits, and risks associated with different foods significantly shapes their dietary choices and habits. iii. Culture: Cultural norms dictate traditional foods, cooking methods, meal patterns, and social customs surrounding food, profoundly influencing what and how people eat. iv. Religious beliefs: Many religions impose specific dietary restrictions (e.g., avoiding certain meats, fasting periods) or promote particular food preparations, which form integral parts of food habits. v. Age: Nutritional needs and food preferences evolve with age; for example, infants require milk, growing children need energy-dense foods, and the elderly may need softer foods or have specific dietary requirements. 3. a. Mention briefly any five (5) reasons why people become vegetarians. Ethical concerns* regarding animal welfare and the treatment of animals in food production. Perceived health benefits*, such as a lower risk of heart disease, type 2 diabetes, and certain cancers. Environmental concerns*, including reducing carbon footprint, conserving water, and mitigating climate change. Religious or spiritual beliefs* that advocate for non-violence and compassion towards all living beings. Economic reasons*, as plant-based diets can often be more affordable than diets rich in meat. 3. b. State five (5) importance of meal planning. Ensures a balanced and nutritious diet* by incorporating all necessary food groups. Saves time* by reducing daily decision-making about what to cook and streamlining grocery shopping. Saves money* by preventing impulse purchases, utilizing ingredients efficiently, and reducing food waste. Helps in managing weight* and specific health conditions by allowing for portion control and dietary adjustments. Reduces stress* and anxiety associated with meal preparation by providing a clear plan. 4. a. Briefly explain three (3) points or principles to consider when taking care of diabetics. Blood glucose monitoring*: Regular checking of blood sugar levels is crucial to understand how food, activity, and medication affect glucose and to make necessary adjustments. Dietary management*: Emphasizing a balanced diet with controlled carbohydrate intake, choosing low glycemic index foods, and eating regular, consistent meals to prevent blood sugar spikes and drops. Regular physical activity*: Engaging in consistent exercise helps improve insulin sensitivity, manage weight, and lower blood glucose levels. 4. b. Briefly outline any two (2) roles of fats and oils in the body. Fats and oils serve as a concentrated source of energy* and are stored in the body for future use. They are essential for the absorption of fat-soluble vitamins* (A, D, E, and K) from the diet. 4. c. Mention any two (2) examples of some of the fatty acids. Palmitic acid* Oleic acid*

a. Briefly mention four (4) importance of legumes. b. Complete Table 1. c. Briefly state two (2) human environments that influence the food habits of people, particularly children.

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a. Briefly mention four (4) importance of legumes. b. Complete Table 1. c. Briefly state two (2) human environments that influence the food habits of people, particularly children.

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