The regulatory functions of food refer to the roles played by various nutrients and compounds in maintaining essential physiological processes in the body. Examples include:

1. Energy Production: Carbohydrates, fats, and proteins provide energy for cellular functions. Glucose from carbohydrates fuels brain activity, while fats are essential for long-term energy storage.

2. Growth and Repair: Proteins are vital for tissue repair and growth. They provide amino acids needed for building and maintaining muscles, organs, and other body structures.

3. Immune Function: Vitamins (e.g., vitamin C, vitamin D) and minerals (e.g., zinc, iron) support immune function, helping the body fight infections and diseases.

4. Regulation of Body Functions: Micronutrients like vitamins and minerals act as coenzymes and cofactors, facilitating enzyme reactions and metabolic processes.

5. Fluid Balance: Electrolytes (e.g., sodium, potassium) help regulate fluid balance in the body, maintaining proper hydration and nerve function.

Understanding the regulatory functions of food underscores the importance of a balanced diet rich in nutrients to support overall health and well-being.

i) Carbonated beverage: A carbonated beverage, also known as soda or fizzy drink, is a beverage that has been infused with carbon dioxide gas under pressure. This carbonation creates bubbles and fizziness, giving the drink its characteristic effervescence. Carbonated beverages can be either sweetened (e.g., cola, lemon-lime soda) or unsweetened (e.g., sparkling water). They are often flavored with natural or artificial flavors. The carbonation process can affect the taste and mouthfeel of the beverage, making it refreshing and enjoyable to consume. However, excessive consumption of sugary carbonated beverages has been linked to health issues like obesity, dental problems, and increased risk of metabolic diseases.

ii) Adulterant found in chana dal/besan: One common adulterant found in chana dal (split chickpeas) and besan (gram flour) is metanil yellow, a synthetic dye that is used illegally to enhance the bright yellow color of the dal or flour. Metanil yellow is harmful to health and can cause adverse effects when consumed regularly, including digestive issues and allergic reactions. Other adulterants found in these products may include sand, sawdust, or other cheaper materials added to increase bulk or weight, leading to economic fraud and compromised nutritional value.

iii) Constituents of tea: Tea leaves contain various constituents that contribute to its flavor, aroma, and potential health benefits. The primary constituents of tea include:

• Caffeine: A natural stimulant that provides a boost in energy and alertness.
• Polyphenols: Including flavonoids and catechins, which are antioxidants believed to have protective effects against diseases.
• Amino acids: Such as L-theanine, which can promote relaxation and improve mental focus.
• Vitamins and minerals: Tea contains small amounts of vitamins (like vitamin C) and minerals (such as manganese and potassium).
• Essential oils: These contribute to the aroma and flavor of tea.

The specific composition of tea can vary depending on the type (e.g., green tea, black tea, oolong tea) and processing methods. Regular consumption of tea, especially without added sugar, is associated with potential health benefits, including improved heart health and reduced risk of certain chronic diseases.

When selecting fruits, consider the following points:

1. Ripeness: Choose fruits that are ripe but not overly soft or mushy. They should have a pleasant aroma and feel firm yet yield slightly to gentle pressure.

2. Seasonality: Select fruits that are in season for the best flavor, nutritional value, and affordability.

3. Appearance: Look for fruits that are free from bruises, mold, or blemishes. They should have vibrant colors and a fresh appearance.

4. Texture: Choose fruits with a smooth and consistent texture, avoiding those that feel wrinkled or overly tough.

5. Fragrance: Certain fruits should have a characteristic fragrance when ripe (e.g., mangoes, melons), which can indicate ripeness.

To prevent browning of cut fruits:

1. Use Acidic Juices: Toss cut fruits with a splash of citrus juice (lemon, lime, or orange) to coat them in acid, which slows down enzymatic browning.

2. Submerge in Water: If preparing ahead, submerge cut fruits in cold water or a solution of water and lemon juice to prevent exposure to oxygen.

3. Cover or Seal: Store cut fruits in an airtight container or cover them tightly with plastic wrap to minimize exposure to air.

4. Use Anti-Browning Agents: Commercial anti-browning products containing citric acid or ascorbic acid can also be used to prevent browning.

By following these guidelines, you can select and preserve fruits effectively, ensuring freshness and minimizing browning when preparing cut fruits.

Eggs are incredibly versatile and are used extensively in food preparation across various cuisines. Some common uses of eggs in our daily diet include:

1. Baking: Eggs are essential for adding structure, moisture, and richness to baked goods like cakes, cookies, and bread. They act as binders and leavening agents.

2. Breakfast Dishes: Eggs are commonly consumed for breakfast in dishes like omelets, scrambled eggs, frittatas, and quiches, providing a hearty and protein-rich start to the day.

3. Desserts: Egg yolks are key ingredients in custards, puddings, ice creams, and mousses, contributing to their creamy texture and richness.

4. Emulsions: Egg yolks are used to create stable emulsions in sauces like mayonnaise and hollandaise sauce, where they help bind oil and water together.

5. Coatings and Breading: Eggs are used as a binder in coatings for fried foods like chicken tenders and cutlets, helping breadcrumbs adhere to the surface.

6. Thickening: Eggs are used to thicken soups and sauces, as seen in dishes like egg drop soup or carbonara sauce.

7. As a Garnish: Hard-boiled eggs are commonly sliced or chopped as a topping for salads or sandwiches.

Overall, eggs are prized for their culinary versatility, providing texture, flavor, and nutritional value to a wide range of dishes across breakfast, lunch, dinner, and dessert.

i) Fermentation and sprouting improves the nutritional quality of pulses: Fermentation and sprouting are natural processes that enhance the nutritional quality of pulses. During fermentation, beneficial bacteria break down complex carbohydrates, making nutrients more accessible. This process can increase protein digestibility and reduce anti-nutrients like phytic acid, which can hinder mineral absorption. Sprouting pulses activates enzymes, increasing the content of certain vitamins (like vitamin C and B vitamins) and reducing starch content. Both fermentation and sprouting enhance bioavailability of nutrients, making pulses more nutritious and easier to digest.

ii) Changes in fats and oils on heating: Heating fats and oils can lead to chemical changes affecting their nutritional quality and taste. When heated, fats undergo oxidation, resulting in the formation of harmful compounds like free radicals and trans fats. This can reduce the health benefits of oils, as oxidative stress is associated with various health issues. Additionally, heating can alter the flavor and aroma of fats and oils, sometimes resulting in undesirable flavors or loss of delicate flavors. To preserve the nutritional quality and taste of fats and oils, it's best to use gentle cooking methods and avoid overheating.

iii) Properties of sugar: Sugar refers to various carbohydrates, mainly sucrose, glucose, and fructose, which provide sweetness to foods. Sugar is a source of quick energy but lacks essential nutrients like vitamins and minerals. Excessive sugar consumption is linked to health problems like obesity, diabetes, and dental issues. Different sugars have varying sweetness levels and culinary properties. For instance, sucrose is commonly used as table sugar, while glucose and fructose are found naturally in fruits and honey. Sugar also plays roles in food preservation, texture, and browning reactions during cooking. It's important to moderate sugar intake and choose natural sources of sugar over processed ones for better overall health.