Repeated washing of rice leads to the loss of . - NHM UP Staff Nurse-2023 Shift-2nd

NHM UP Staff Nurse-2023 Shift-2nd

Applied Nutrition & Dietetics

Hard

Appeared in: NHM UP Staff Nurse-2023 Shift-2nd

Explanation

Vitamin B1, also known as Thiamine, is a water-soluble vitamin.
It is heavily concentrated in the outer bran and germ layers of the rice grain.
The processes of repeated washing and mechanical polishing strip away these outer layers.
Because it is water-soluble, the thiamine leaches into the wash water and is discarded, leading to significant nutrient loss.
Historically, populations subsisting on polished rice as a staple food developed Beriberi, a severe neurological and cardiovascular disease caused by thiamine deficiency.

Option A: While Vitamin B2 (Riboflavin) is also a water-soluble vitamin and some loss occurs, the most clinically significant and substantial vitamin loss from washing rice is Vitamin B1. Riboflavin is more abundant in dairy, eggs, and meat.
Option B: Vitamin B12 (Cobalamin) is not found in plant foods like rice. Its sources are almost exclusively animal products such as meat, fish, dairy, and eggs.
Option D: Vitamin B6 (Pyridoxine) is found in whole grains, but the most prominent and historically documented vitamin deficiency linked to the consumption of polished rice is that of Vitamin B1 (Thiamine).

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Nutrient loss due to food processing and preparation as background academic context rather than a clinical decision trigger.
Nurses play a key role in nutritional education. It is important to advise patients, particularly in communities where rice is a staple food, about the consequences of over-washing or consuming highly polished rice.
Recommend alternative preparation methods, such as using a quantity of water that can be fully absorbed during cooking, to minimize nutrient loss.
Encourage the consumption of unpolished or parboiled rice, which retains more of its natural B-vitamin content.

How to Approach the Question

First, identify the keywords in the question: 'repeated washing', 'rice', and 'loss of vitamin'.
The question is about nutrient loss during food preparation. Washing involves water, so the focus should be on water-soluble vitamins.
Recall the properties of the vitamins listed. All options (B1, B2, B6, B12) are B-vitamins, which are generally water-soluble, but B12 has unique sources.
Eliminate Vitamin B12 first, as it is not found in plant sources like rice.
Consider the remaining water-soluble vitamins (B1, B2, B6). Recall the classic nutritional deficiency associated with diets based on polished rice. This is Beriberi, which is caused by a deficiency of Vitamin B1 (Thiamine).
This historical and clinical link makes Vitamin B1 the most likely correct answer for significant loss from rice processing.

Concept Tested & Keywords

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