Food And Nutrition

Concept: Milk contains several nutrients including proteins, fats, vitamins, minerals, and carbohydrates. The primary carbohydrate present in milk is lactose, also known as milk sugar. Lactose is a disaccharide composed of:

• Glucose
• Galactose

It plays an important role in:

• Providing energy
• Supporting growth of beneficial gut bacteria
• Contributing to the taste of milk

Step 1: Identify carbohydrates in milk.
Unlike fruits (which contain fructose) or table sugar (sucrose), milk uniquely contains lactose.
Step 2: Analyze the options.

• Glucose – simple sugar, not the main milk carbohydrate
• Fructose – fruit sugar
• Lactose – milk sugar (correct)
• Sucrose – table sugar

Step 3: Select the correct answer.
Thus, lactose is the main carbohydrate found in cow’s milk.

Concept: Vitamins are classified based on their solubility into fat-soluble (A, D, E, K) and water-soluble (B-complex and C). Water-soluble vitamins are more prone to loss during cooking processes, especially boiling, due to their ability to dissolve in water and their sensitivity to heat. Vitamin C (ascorbic acid) is particularly unstable and easily destroyed by:

• Heat
• Oxygen exposure
• Leaching into cooking water

Step 1: Identify the nature of vitamins in the options.

• Vitamin A – fat-soluble, relatively stable
• Vitamin D – fat-soluble, heat stable
• Vitamin C – water-soluble, heat sensitive
• Vitamin K – fat-soluble, stable

Step 2: Understand the effect of boiling.
During boiling:

• Water-soluble vitamins dissolve into the cooking water
• Heat further degrades sensitive vitamins

Step 3: Select the most susceptible vitamin.
Vitamin C is the most susceptible to loss because it is both water-soluble and highly heat-sensitive.