CBSE Textbook: Sports and Nutrition | Physical Education Class 12(XII) - Notes & Model Test Papers - Humanities/Arts PDF Download

 Page 1


159
Physical EDUCATION-XII
UNIT 
V SPORTS AND NUTRITION
Overview
 W Concept of Balanced Diet and Nutrition
 W Macro and Micro Nutrients: Food sources and functions
 W Nutritive and Non- Nutritive Components of Diet
 W Eating for Weight control – A Healthy Weight, The Pitfalls of Dieting, Food 
Intolerance and Food Myths
 W Importance of Diet in Sports-Pre, During and Post competition Require-
ments
After studying this unit, students will be able to:
 W understand the concept of balanced diet and nutrition
 W classify Nutritive and Non-Nutritive components of Diet
 W identify the ways to maintain healthy weight
 W know about foods commonly causing food intolerance
 W recognize the pitfalls of dieting and food myths
 W understand the importance of nutrition in sports 
 W comprehend the dietary requirements in pre-, during and 
post-competitions.
Discussion: Find out and complete the worksheet groups.
Vitamins Benefits of Vitamins Sources
A Needed for healthy eyes, skin, nervous, 
respiratory, digestive systems
B
C
D Needed for bones
E Needed for restoration of cell membrane 
and body structure
K
Page 2


159
Physical EDUCATION-XII
UNIT 
V SPORTS AND NUTRITION
Overview
 W Concept of Balanced Diet and Nutrition
 W Macro and Micro Nutrients: Food sources and functions
 W Nutritive and Non- Nutritive Components of Diet
 W Eating for Weight control – A Healthy Weight, The Pitfalls of Dieting, Food 
Intolerance and Food Myths
 W Importance of Diet in Sports-Pre, During and Post competition Require-
ments
After studying this unit, students will be able to:
 W understand the concept of balanced diet and nutrition
 W classify Nutritive and Non-Nutritive components of Diet
 W identify the ways to maintain healthy weight
 W know about foods commonly causing food intolerance
 W recognize the pitfalls of dieting and food myths
 W understand the importance of nutrition in sports 
 W comprehend the dietary requirements in pre-, during and 
post-competitions.
Discussion: Find out and complete the worksheet groups.
Vitamins Benefits of Vitamins Sources
A Needed for healthy eyes, skin, nervous, 
respiratory, digestive systems
B
C
D Needed for bones
E Needed for restoration of cell membrane 
and body structure
K
160
Physical EDUCATION-XII
5.1 Balanced Diet
Depending on the presence of nutrients in different food stuffs, foods have been 
divided into different food groups. These are:
1. Cereals and Millets: Cereals and millets include foods like wheat, rice, jowar, 
bajra, ragi etc. Majorly provide carbohydrates. Cereals also provide protein 
(protein quality can be improved by consuming it with pulses), B-vitamins, iron 
(bajra) and calcium (ragi).
2. Pulses: Pulses include all whole and washed dhals like red gram (lobia), Bengal 
gram (chana), lentils, green gram (moong) etc. Pulses provide protein (protein 
quality is improved by combining it with cereals). They are also a fair source 
of carbohydrates and B-vitamins especially thiamine and niacin. Whole pulses 
also provide iron and fibre; sprouts provide vitamin C.
3. Milk and Milk Products: This group includes foods like milk, curd, cheese, 
paneer, khoa etc. The major nutrient it gives is good quality protein, besides 
providing other nutrients like carbohydrates, fat (whole milk), calcium and 
riboflavin. Milk and milk products are generally sources of all nutrients except 
iron and vitamin C.
4. Meat and Meat Products: These include foods like meat, fish, chicken, egg 
and products made with these. This group is a major source of good quality 
protein. Other nutrients supplied by this group are B-vitamins, retinol (liver) 
and calcium (fish). Eggs particularly are good sources of most nutrients.
5. Nuts and Oil Seeds: Nuts and oil seeds eg., groundnuts, almonds, cashew nuts, 
til seeds, pistachio etc. are a good source of fat. They also provide protein, 
B-vitamins, calcium and other minerals.
6. Green Leafy Vegetables (GLVs): These include vegetables like mustard (sarson), 
bathua, fenugreek leaves (methi), spinach (palak). Green leafy vegetables are 
a good source of carotene (vitamin A, B-vitamins (especially riboflavin and folic 
acid), iron (especially sarson and bathua) and fibre. They are also a source of 
calcium, but presence of oxalates in GLVs bind calcium and make most of it 
unavailable for absorption and utilisation. Fresh GLVs provide vitamin C.
7. Root Vegetables: These include potato, colocasia, sweet potato, yam etc. 
Major nutrient supplied by root vegetables is carbohydrate. Carotene is 
provided only by yellow yam.
8. Other Vegetables: All other vegetables like brinjal, ladyfinger (okra), beans, 
cauliflower etc. provide fibre, vitamins, some amount of minerals.
Page 3


159
Physical EDUCATION-XII
UNIT 
V SPORTS AND NUTRITION
Overview
 W Concept of Balanced Diet and Nutrition
 W Macro and Micro Nutrients: Food sources and functions
 W Nutritive and Non- Nutritive Components of Diet
 W Eating for Weight control – A Healthy Weight, The Pitfalls of Dieting, Food 
Intolerance and Food Myths
 W Importance of Diet in Sports-Pre, During and Post competition Require-
ments
After studying this unit, students will be able to:
 W understand the concept of balanced diet and nutrition
 W classify Nutritive and Non-Nutritive components of Diet
 W identify the ways to maintain healthy weight
 W know about foods commonly causing food intolerance
 W recognize the pitfalls of dieting and food myths
 W understand the importance of nutrition in sports 
 W comprehend the dietary requirements in pre-, during and 
post-competitions.
Discussion: Find out and complete the worksheet groups.
Vitamins Benefits of Vitamins Sources
A Needed for healthy eyes, skin, nervous, 
respiratory, digestive systems
B
C
D Needed for bones
E Needed for restoration of cell membrane 
and body structure
K
160
Physical EDUCATION-XII
5.1 Balanced Diet
Depending on the presence of nutrients in different food stuffs, foods have been 
divided into different food groups. These are:
1. Cereals and Millets: Cereals and millets include foods like wheat, rice, jowar, 
bajra, ragi etc. Majorly provide carbohydrates. Cereals also provide protein 
(protein quality can be improved by consuming it with pulses), B-vitamins, iron 
(bajra) and calcium (ragi).
2. Pulses: Pulses include all whole and washed dhals like red gram (lobia), Bengal 
gram (chana), lentils, green gram (moong) etc. Pulses provide protein (protein 
quality is improved by combining it with cereals). They are also a fair source 
of carbohydrates and B-vitamins especially thiamine and niacin. Whole pulses 
also provide iron and fibre; sprouts provide vitamin C.
3. Milk and Milk Products: This group includes foods like milk, curd, cheese, 
paneer, khoa etc. The major nutrient it gives is good quality protein, besides 
providing other nutrients like carbohydrates, fat (whole milk), calcium and 
riboflavin. Milk and milk products are generally sources of all nutrients except 
iron and vitamin C.
4. Meat and Meat Products: These include foods like meat, fish, chicken, egg 
and products made with these. This group is a major source of good quality 
protein. Other nutrients supplied by this group are B-vitamins, retinol (liver) 
and calcium (fish). Eggs particularly are good sources of most nutrients.
5. Nuts and Oil Seeds: Nuts and oil seeds eg., groundnuts, almonds, cashew nuts, 
til seeds, pistachio etc. are a good source of fat. They also provide protein, 
B-vitamins, calcium and other minerals.
6. Green Leafy Vegetables (GLVs): These include vegetables like mustard (sarson), 
bathua, fenugreek leaves (methi), spinach (palak). Green leafy vegetables are 
a good source of carotene (vitamin A, B-vitamins (especially riboflavin and folic 
acid), iron (especially sarson and bathua) and fibre. They are also a source of 
calcium, but presence of oxalates in GLVs bind calcium and make most of it 
unavailable for absorption and utilisation. Fresh GLVs provide vitamin C.
7. Root Vegetables: These include potato, colocasia, sweet potato, yam etc. 
Major nutrient supplied by root vegetables is carbohydrate. Carotene is 
provided only by yellow yam.
8. Other Vegetables: All other vegetables like brinjal, ladyfinger (okra), beans, 
cauliflower etc. provide fibre, vitamins, some amount of minerals.
161
Physical EDUCATION-XII
9. Fruits: Wide variety of fruits is available in the market. Different fruits are 
sources of different nutrients; hence a combination of various fruits should be 
included in the balanced diet. Fruits like mangoes, apricots, oranges, papaya 
are rich in carotene, citrus fruits like orange, mausambi, amla and guavas are 
good sources of vitamin C, dried fruits like dates and raisins are rich in iron. 
Fibre is provided by most fruits.
10. Sugar and Jaggery: These are simply carbohydrates. Jaggery also has iron.
11. Fats and Oils: Include ghee, oil, butter etc. are a rich source of fat. Vitamin D 
also is provided by butter/fortified oils.
Food groups can also be classified according to their functions:
Group 1. Energy giving foods- This category includes foods rich in carbohydrate and 
fat
1. Cereals and roots and tubers
2. Sugar and jaggery
3. Fats and oils
Group 2. Body building group – this category includes foods rich in protein
1. Milk and milk products
2. Meat and meat products, fish, egg or poultry
3. Pulses
4. Nuts and oilseeds
Group 3. Protective or regulatory foods – This group include foods providing 
vitamins and minerals
I. Fruits- 
(a) yellow and orange fruits (mango, papaya)
(b) citrus fruits (lemon, orange, mausambi)
(c) others (apple, banana etc.)
II. Vegetables
(a) Green leafy vegetables (spinach, mustard, fenugreek etc.)
(b) Yellow and orange vegetables (carrot, pumpkin)
(c) Others (beans, okra, cauliflower etc.)
(d) Root vegetables- potatoes and yam (arvi) are rich in carbohydrates
Page 4


159
Physical EDUCATION-XII
UNIT 
V SPORTS AND NUTRITION
Overview
 W Concept of Balanced Diet and Nutrition
 W Macro and Micro Nutrients: Food sources and functions
 W Nutritive and Non- Nutritive Components of Diet
 W Eating for Weight control – A Healthy Weight, The Pitfalls of Dieting, Food 
Intolerance and Food Myths
 W Importance of Diet in Sports-Pre, During and Post competition Require-
ments
After studying this unit, students will be able to:
 W understand the concept of balanced diet and nutrition
 W classify Nutritive and Non-Nutritive components of Diet
 W identify the ways to maintain healthy weight
 W know about foods commonly causing food intolerance
 W recognize the pitfalls of dieting and food myths
 W understand the importance of nutrition in sports 
 W comprehend the dietary requirements in pre-, during and 
post-competitions.
Discussion: Find out and complete the worksheet groups.
Vitamins Benefits of Vitamins Sources
A Needed for healthy eyes, skin, nervous, 
respiratory, digestive systems
B
C
D Needed for bones
E Needed for restoration of cell membrane 
and body structure
K
160
Physical EDUCATION-XII
5.1 Balanced Diet
Depending on the presence of nutrients in different food stuffs, foods have been 
divided into different food groups. These are:
1. Cereals and Millets: Cereals and millets include foods like wheat, rice, jowar, 
bajra, ragi etc. Majorly provide carbohydrates. Cereals also provide protein 
(protein quality can be improved by consuming it with pulses), B-vitamins, iron 
(bajra) and calcium (ragi).
2. Pulses: Pulses include all whole and washed dhals like red gram (lobia), Bengal 
gram (chana), lentils, green gram (moong) etc. Pulses provide protein (protein 
quality is improved by combining it with cereals). They are also a fair source 
of carbohydrates and B-vitamins especially thiamine and niacin. Whole pulses 
also provide iron and fibre; sprouts provide vitamin C.
3. Milk and Milk Products: This group includes foods like milk, curd, cheese, 
paneer, khoa etc. The major nutrient it gives is good quality protein, besides 
providing other nutrients like carbohydrates, fat (whole milk), calcium and 
riboflavin. Milk and milk products are generally sources of all nutrients except 
iron and vitamin C.
4. Meat and Meat Products: These include foods like meat, fish, chicken, egg 
and products made with these. This group is a major source of good quality 
protein. Other nutrients supplied by this group are B-vitamins, retinol (liver) 
and calcium (fish). Eggs particularly are good sources of most nutrients.
5. Nuts and Oil Seeds: Nuts and oil seeds eg., groundnuts, almonds, cashew nuts, 
til seeds, pistachio etc. are a good source of fat. They also provide protein, 
B-vitamins, calcium and other minerals.
6. Green Leafy Vegetables (GLVs): These include vegetables like mustard (sarson), 
bathua, fenugreek leaves (methi), spinach (palak). Green leafy vegetables are 
a good source of carotene (vitamin A, B-vitamins (especially riboflavin and folic 
acid), iron (especially sarson and bathua) and fibre. They are also a source of 
calcium, but presence of oxalates in GLVs bind calcium and make most of it 
unavailable for absorption and utilisation. Fresh GLVs provide vitamin C.
7. Root Vegetables: These include potato, colocasia, sweet potato, yam etc. 
Major nutrient supplied by root vegetables is carbohydrate. Carotene is 
provided only by yellow yam.
8. Other Vegetables: All other vegetables like brinjal, ladyfinger (okra), beans, 
cauliflower etc. provide fibre, vitamins, some amount of minerals.
161
Physical EDUCATION-XII
9. Fruits: Wide variety of fruits is available in the market. Different fruits are 
sources of different nutrients; hence a combination of various fruits should be 
included in the balanced diet. Fruits like mangoes, apricots, oranges, papaya 
are rich in carotene, citrus fruits like orange, mausambi, amla and guavas are 
good sources of vitamin C, dried fruits like dates and raisins are rich in iron. 
Fibre is provided by most fruits.
10. Sugar and Jaggery: These are simply carbohydrates. Jaggery also has iron.
11. Fats and Oils: Include ghee, oil, butter etc. are a rich source of fat. Vitamin D 
also is provided by butter/fortified oils.
Food groups can also be classified according to their functions:
Group 1. Energy giving foods- This category includes foods rich in carbohydrate and 
fat
1. Cereals and roots and tubers
2. Sugar and jaggery
3. Fats and oils
Group 2. Body building group – this category includes foods rich in protein
1. Milk and milk products
2. Meat and meat products, fish, egg or poultry
3. Pulses
4. Nuts and oilseeds
Group 3. Protective or regulatory foods – This group include foods providing 
vitamins and minerals
I. Fruits- 
(a) yellow and orange fruits (mango, papaya)
(b) citrus fruits (lemon, orange, mausambi)
(c) others (apple, banana etc.)
II. Vegetables
(a) Green leafy vegetables (spinach, mustard, fenugreek etc.)
(b) Yellow and orange vegetables (carrot, pumpkin)
(c) Others (beans, okra, cauliflower etc.)
(d) Root vegetables- potatoes and yam (arvi) are rich in carbohydrates
162
Physical EDUCATION-XII
It is important to consume a balanced diet in order to get all the nutrients in right 
amounts and right proportions. This means that in any given meal, foods from all the 
food groups should be included in such a manner that all the nutrients are supplied 
in adequate quantities. One has to ensure that each and every meal includes foods 
from the energy- giving, body building and protective/regulatory groups. eg., For 
breakfast include one source from energy giving foods (bread- 2 slices; jam), one 
food from body building foods (egg for non-vegetarians or paneer or sprouts for 
vegetarians along with milk) and any one or two foods from protective group (fruit/
fruit juice). Similarly, for lunch and dinner different foods from these food groups 
can be chosen in a variety of combinations. This way, the diet would provide all 
essential nutrients and would become balanced.
Thus, a balanced diet can be defined as one which contains different types of foods 
in such quantities and proportions that the need for calories, minerals, vitamins and 
other nutrients is adequately met and a small provision is made for extra nutrients 
to withstand the period of leanness ie., when adequate food or a particular nutrient 
is not consumed.
Moreover, the action and interaction of the nutrients should be considered. Foods 
promoting absorption of certain nutrients or hindering absorption of nutrients should 
also be kept in mind. eg., consuming tea along with meals hampers the absorption 
of iron while taking sources of vitamin C with meals increases the absorption of 
iron. Imbalance of nutrients sometimes does not allow proper absorption and 
utilisation of another nutrient. eg., calcium is needed for building of bones and 
teeth and phosphorus is also needed for the same. Excess amount of phosphorus in 
the diet does not allow body to utilise calcium properly and affects bone and teeth 
formation. Therefore, these two nutrients should be supplied in correct proportions 
and adequate amounts.
5.1.1 NUTRITION 
It is well known that food is essential for survival. Food refers to any substance 
that nourishes our body or in other words, it is anything that we can digest, absorb 
and utilize, for various physiological functions of the body including growth and 
development. Since the time of conception in the mother’s womb, providing energy 
for our sustenance, regulating activities of the body and repairing day to day wear 
and tear , the role of food is enormous. Food provides nutrition to the body. Nutrition 
is, thus, the science of food and a study of the process that includes everything 
that happens to food from the time it is eaten until it is used for various functions 
in the body. It is the scientific study of foods and the nutrients therein; their action 
Page 5


159
Physical EDUCATION-XII
UNIT 
V SPORTS AND NUTRITION
Overview
 W Concept of Balanced Diet and Nutrition
 W Macro and Micro Nutrients: Food sources and functions
 W Nutritive and Non- Nutritive Components of Diet
 W Eating for Weight control – A Healthy Weight, The Pitfalls of Dieting, Food 
Intolerance and Food Myths
 W Importance of Diet in Sports-Pre, During and Post competition Require-
ments
After studying this unit, students will be able to:
 W understand the concept of balanced diet and nutrition
 W classify Nutritive and Non-Nutritive components of Diet
 W identify the ways to maintain healthy weight
 W know about foods commonly causing food intolerance
 W recognize the pitfalls of dieting and food myths
 W understand the importance of nutrition in sports 
 W comprehend the dietary requirements in pre-, during and 
post-competitions.
Discussion: Find out and complete the worksheet groups.
Vitamins Benefits of Vitamins Sources
A Needed for healthy eyes, skin, nervous, 
respiratory, digestive systems
B
C
D Needed for bones
E Needed for restoration of cell membrane 
and body structure
K
160
Physical EDUCATION-XII
5.1 Balanced Diet
Depending on the presence of nutrients in different food stuffs, foods have been 
divided into different food groups. These are:
1. Cereals and Millets: Cereals and millets include foods like wheat, rice, jowar, 
bajra, ragi etc. Majorly provide carbohydrates. Cereals also provide protein 
(protein quality can be improved by consuming it with pulses), B-vitamins, iron 
(bajra) and calcium (ragi).
2. Pulses: Pulses include all whole and washed dhals like red gram (lobia), Bengal 
gram (chana), lentils, green gram (moong) etc. Pulses provide protein (protein 
quality is improved by combining it with cereals). They are also a fair source 
of carbohydrates and B-vitamins especially thiamine and niacin. Whole pulses 
also provide iron and fibre; sprouts provide vitamin C.
3. Milk and Milk Products: This group includes foods like milk, curd, cheese, 
paneer, khoa etc. The major nutrient it gives is good quality protein, besides 
providing other nutrients like carbohydrates, fat (whole milk), calcium and 
riboflavin. Milk and milk products are generally sources of all nutrients except 
iron and vitamin C.
4. Meat and Meat Products: These include foods like meat, fish, chicken, egg 
and products made with these. This group is a major source of good quality 
protein. Other nutrients supplied by this group are B-vitamins, retinol (liver) 
and calcium (fish). Eggs particularly are good sources of most nutrients.
5. Nuts and Oil Seeds: Nuts and oil seeds eg., groundnuts, almonds, cashew nuts, 
til seeds, pistachio etc. are a good source of fat. They also provide protein, 
B-vitamins, calcium and other minerals.
6. Green Leafy Vegetables (GLVs): These include vegetables like mustard (sarson), 
bathua, fenugreek leaves (methi), spinach (palak). Green leafy vegetables are 
a good source of carotene (vitamin A, B-vitamins (especially riboflavin and folic 
acid), iron (especially sarson and bathua) and fibre. They are also a source of 
calcium, but presence of oxalates in GLVs bind calcium and make most of it 
unavailable for absorption and utilisation. Fresh GLVs provide vitamin C.
7. Root Vegetables: These include potato, colocasia, sweet potato, yam etc. 
Major nutrient supplied by root vegetables is carbohydrate. Carotene is 
provided only by yellow yam.
8. Other Vegetables: All other vegetables like brinjal, ladyfinger (okra), beans, 
cauliflower etc. provide fibre, vitamins, some amount of minerals.
161
Physical EDUCATION-XII
9. Fruits: Wide variety of fruits is available in the market. Different fruits are 
sources of different nutrients; hence a combination of various fruits should be 
included in the balanced diet. Fruits like mangoes, apricots, oranges, papaya 
are rich in carotene, citrus fruits like orange, mausambi, amla and guavas are 
good sources of vitamin C, dried fruits like dates and raisins are rich in iron. 
Fibre is provided by most fruits.
10. Sugar and Jaggery: These are simply carbohydrates. Jaggery also has iron.
11. Fats and Oils: Include ghee, oil, butter etc. are a rich source of fat. Vitamin D 
also is provided by butter/fortified oils.
Food groups can also be classified according to their functions:
Group 1. Energy giving foods- This category includes foods rich in carbohydrate and 
fat
1. Cereals and roots and tubers
2. Sugar and jaggery
3. Fats and oils
Group 2. Body building group – this category includes foods rich in protein
1. Milk and milk products
2. Meat and meat products, fish, egg or poultry
3. Pulses
4. Nuts and oilseeds
Group 3. Protective or regulatory foods – This group include foods providing 
vitamins and minerals
I. Fruits- 
(a) yellow and orange fruits (mango, papaya)
(b) citrus fruits (lemon, orange, mausambi)
(c) others (apple, banana etc.)
II. Vegetables
(a) Green leafy vegetables (spinach, mustard, fenugreek etc.)
(b) Yellow and orange vegetables (carrot, pumpkin)
(c) Others (beans, okra, cauliflower etc.)
(d) Root vegetables- potatoes and yam (arvi) are rich in carbohydrates
162
Physical EDUCATION-XII
It is important to consume a balanced diet in order to get all the nutrients in right 
amounts and right proportions. This means that in any given meal, foods from all the 
food groups should be included in such a manner that all the nutrients are supplied 
in adequate quantities. One has to ensure that each and every meal includes foods 
from the energy- giving, body building and protective/regulatory groups. eg., For 
breakfast include one source from energy giving foods (bread- 2 slices; jam), one 
food from body building foods (egg for non-vegetarians or paneer or sprouts for 
vegetarians along with milk) and any one or two foods from protective group (fruit/
fruit juice). Similarly, for lunch and dinner different foods from these food groups 
can be chosen in a variety of combinations. This way, the diet would provide all 
essential nutrients and would become balanced.
Thus, a balanced diet can be defined as one which contains different types of foods 
in such quantities and proportions that the need for calories, minerals, vitamins and 
other nutrients is adequately met and a small provision is made for extra nutrients 
to withstand the period of leanness ie., when adequate food or a particular nutrient 
is not consumed.
Moreover, the action and interaction of the nutrients should be considered. Foods 
promoting absorption of certain nutrients or hindering absorption of nutrients should 
also be kept in mind. eg., consuming tea along with meals hampers the absorption 
of iron while taking sources of vitamin C with meals increases the absorption of 
iron. Imbalance of nutrients sometimes does not allow proper absorption and 
utilisation of another nutrient. eg., calcium is needed for building of bones and 
teeth and phosphorus is also needed for the same. Excess amount of phosphorus in 
the diet does not allow body to utilise calcium properly and affects bone and teeth 
formation. Therefore, these two nutrients should be supplied in correct proportions 
and adequate amounts.
5.1.1 NUTRITION 
It is well known that food is essential for survival. Food refers to any substance 
that nourishes our body or in other words, it is anything that we can digest, absorb 
and utilize, for various physiological functions of the body including growth and 
development. Since the time of conception in the mother’s womb, providing energy 
for our sustenance, regulating activities of the body and repairing day to day wear 
and tear , the role of food is enormous. Food provides nutrition to the body. Nutrition 
is, thus, the science of food and a study of the process that includes everything 
that happens to food from the time it is eaten until it is used for various functions 
in the body. It is the scientific study of foods and the nutrients therein; their action 
163
Physical EDUCATION-XII
and interaction and balance, in health and diseases. It is the study of ingestion, 
digestion, absorption, utilization and assimilation of nutrients present in food.
When we see any food product we recognize it as chapatti, rice, dhal, ladyfinger, 
apple etc. but as the food enters our mouth it starts breaking down and our body 
identifies it as different chemicals present therein. These chemical substances 
which are present in food are called nutrients. Nutrients of physiological importance 
are carbohydrates, proteins, fats, vitamins, minerals, water and fibre (roughage). 
Different food stuffs contain these nutrients in different amounts and proportions and 
our body needs each nutrient in a certain specific amount for various physiological 
functions and overall growth and development.
Nutrients, as mentioned earlier, are those chemical substances in foods that are 
required by the body for energy, growth and maintenance. 
I. Tick the correct option.
1. In which of the following food groups “Sugar and jaggery” come under? 
a. Protective or regulatory foods
b. Energy giving foods
c. Body building foods
d. Immunity boosters foods
2. Nutrition is ________________Substance. 
a. Biological
b. Chemical
c. Energy
d. Mechanical
II.	 Answer	the	follow ing	questions	briefly .
1. Define Nutrition. 
2. Write done the importance of Balance diet.
III. Answer the following questions in 150-200 words.
1. What do you understand by a balanced diet?