HSC Food Technology Practice Exam 2026 – The Comprehensive All-in-One Guide to Exam Success!

The correct answer, anaemia, is a diet-related deficiency disorder that occurs as a direct result of insufficient iron in the diet. Iron is an essential mineral that plays a critical role in the production of hemoglobin, the protein in red blood cells responsible for transporting oxygen throughout the body. When dietary iron intake is low, the body cannot produce enough healthy red blood cells, which leads to a decrease in hemoglobin levels. This deficiency can result in fatigue, weakness, and other health issues, as the body struggles to receive adequate oxygen.

Scurvy, which is caused by a deficiency of vitamin C, and beri-beri, which is linked to a lack of vitamin B1 (thiamine), are not related to iron intake. Night blindness is associated with a deficiency of vitamin A. Thus, anaemia explicitly ties to low dietary iron intake, making it the correct response in this context.