Q.Case Study 2: Priya, a student of class XI, has a very low BMI, due to which her class teacher has asked the school counsellor to help her because it seems Priya is not taking proper meals. a. List down the different types of eating disorders.
b. What is the range for underweight students in BMI?
c. What could be the possible causes of eating disorders?

Nutrition Misconception

You already know what a misconception is — a wrong belief held with confidence. Now attach that to nutrition. A nutrition misconception is any widely held but incorrect belief about food, diet, or the way the body uses nutrients. These are not innocent mistakes; they shape what people eat, how they spend money, and even their health outcomes.

The tricky part is that many nutrition misconceptions feel true. They spread through family traditions, advertisements, social media, or even well-meaning advice from friends. Because nutrition is personal and everyone eats, everyone thinks they have some expertise — and that is exactly where misconceptions take root.

Common examples to make it concrete

• "Eating fat makes you fat." This sounds logical, but the body needs dietary fat for hormone function and vitamin absorption. Weight gain comes from excess calories overall, not from fat alone. In fact, some fats (like those from nuts, fish, olive oil) are essential.
• "Carbohydrates are bad for you." Another oversimplification. The body's primary fuel is glucose, which comes from carbs. The problem is not carbs themselves but refined carbs (white bread, sugary drinks) eaten in excess. Whole grains, fruits, and vegetables are carbohydrate-rich and vital.
• "Skipping meals helps you lose weight." It often backfires. Skipping a meal can slow metabolism and lead to overeating later. The body interprets fasting as scarcity and holds onto fat stores.
• "Natural sugar is healthy; processed sugar is not." Honey and jaggery are still sugars. Your body metabolises them almost identically to white sugar. The difference is that natural sources often come with fibre or micronutrients, but the sugar itself is not fundamentally different.