Components of Food Class 6 Worksheet Science Chapter 1

Q1. Fill in the Blanks

(i) ______ and ______ mainly provide energy to our body.
Ans: Carbohydrates, fats

Carbohydrates and fats are the primary sources of energy. Carbohydrates provide quick energy, while fats provide stored energy that can be used when needed.

(ii) A ______ can prevent deficiency disease.
Ans: balanced diet

A balanced diet includes all the essential nutrients in the correct proportions, which helps maintain health and prevent deficiency diseases.

(iii) Too much fat in the diet may lead to ______.
Ans: obesity

Excessive consumption of fats can lead to the accumulation of fat in the body, causing obesity.

(iv) Cooking in too much water destroys ______ in food.
Ans: nutrients

Cooking food in too much water and then discarding the water can lead to the loss of water-soluble nutrients, such as certain vitamins and minerals.

(v) ______ gets easily destroyed by heat during cooking.
Ans: Vitamin C

Vitamin C is sensitive to heat and can be easily destroyed during cooking processes.

(vi) Deficiency of Vitamin D causes ______.
Ans: rickets

Rickets is a disease caused by a deficiency of Vitamin D, leading to weak and soft bones.

(vii) Deficiency of Vitamin C causes ______.
Ans: scurvy

Scurvy is caused by a deficiency of Vitamin C, leading to symptoms such as bleeding gums and weakness.

(viii) ______ makes up about 70% of our body weight.
Ans: Water

Water is a crucial component of the human body, constituting around 70% of its weight.

(ix) ______ is mainly responsible for the transportation of nutrients in our body.
Ans:  Water

Water acts as a medium for transporting nutrients, oxygen, and waste products throughout the body.

(x) ______ is essential for the production of hemoglobin in the blood.
Ans: Iron

Iron is a key component of hemoglobin, which is necessary for transporting oxygen in the blood.

Q2. State True or False

(i) Milk does not provide dietary fiber.
Ans: True

Milk is a good source of calcium and other nutrients but does not contain dietary fiber.

(ii) Fats provide less energy as compared to the same amount of carbohydrates.
Ans: False

Fats provide more energy (9 calories per gram) compared to carbohydrates (4 calories per gram).

(iii) Lack of nutrients in our diet over a long period causes deficiency diseases.
Ans: True

Prolonged deficiency of essential nutrients can lead to various deficiency diseases.

(iv) Rice and potatoes are rich in protein.
Ans: False

Rice and potatoes are primarily rich in carbohydrates, not proteins.

(v) Peas, gram, soya beans, and cottage cheese are good sources of proteins.
Ans: True

These foods are rich in proteins and are often included in diets to meet protein requirements.

Q4: Write the deficiency disease that causes bleeding gums.

Ans: Scurvy

Q5: Write the deficiency disease that is caused by the deficiency of iron in the diet.

Ans: Anemia

Q6: What is the vitamin that represents a group of other vitamins?

Ans: Vitamin B-complex

Q7: What is obesity?

Ans: Obesity is a condition where excessive fat accumulates in the body, leading to being overweight. It is caused by consuming more calories than the body needs.

Q8: Why do we need carbohydrates in our diet?

Ans: Carbohydrates are needed in our diet because they are the primary source of energy for our body.

Q9: Why do children need more protein in their diet?

Ans: Children need more protein in their diet because proteins are essential for their growth and development.

Q10: Dia prepared ladyfingers that taste yummy. She washed the ladyfinger after she cut them into small pieces and then fried them in excess oil with lots of spices to make them crunchy and tasty. Was her method of cooking correct?

Ans: No, her method of cooking was not correct because washing cut vegetables can lead to loss of nutrients, and frying in excess oil can make the food unhealthy.

Q11: What is night blindness? Write its symptoms.

Ans: Night blindness is a condition where a person finds it difficult to see in low light or darkness. Symptoms include poor vision at night or in dim light.

Q12: A child has stunted growth, swelling on the face, discoloration of hair, and skin disease. He was advised to eat a protein-rich diet. Name the disease the child is suffering from.

Ans: The child is suffering from Kwashiorkor, a protein deficiency disease.

Q13: How can we test the presence of fat in food items?

Ans: We can test the presence of fat in food items by rubbing the food on a piece of paper. If the paper develops an oily patch, the food contains fat.

Q14: How are diseases caused?

Ans: Diseases can be caused by a lack of nutrients, infections, or unhealthy lifestyle choices.

Q15: Write the steps to test the presence of protein in a food item.

Ans: Steps to test for protein:

• Grind or mash the food item.
• Put it in a test tube and add 10 drops of water.
• Add two drops of copper sulfate solution.
• Add ten drops of caustic soda solution.
• Shake well and observe if the solution turns violet, indicating the presence of protein.

Q16: What is a balanced diet? Is it the same for everyone?

Ans: A balanced diet includes all the nutrients in the right amounts, along with adequate roughage and water. It is not the same for everyone as nutritional needs vary with age, gender, and activity level.

Q17: How can we cure anemia?

Ans: Anemia can be cured by increasing the intake of iron-rich foods like leafy greens, meat, and fortified cereals, and in some cases, taking iron supplements.

Q18: On adding 2-3 drops of dilute iodine solution to a food item, it turns blue-black. What does it indicate?

Ans: It indicates the presence of starch in the food item.

Q19: Why is sunlight important for our health?

Ans: Sunlight is important because it helps our body produce Vitamin D, which is essential for healthy bones and teeth.

Q20: ‘Vitamins and minerals are essential in very small quantities by our body compared to other components, but still, they are an important part of our balanced diet. Explain the statement.

Ans: Vitamins and minerals are needed in very small quantities but are essential for the normal functioning of our body. It is because

• They are protective foods and help protect our bodies against diseases.
• They help in maintaining good health.
• They help in the normal growth of our body.

Q21. Name the food materials which contain fat.

Ans:  The food materials which contain fat are: 

• Ghee
• Butter
• Cheese
• Egg 
• Meat
• Milk

Assertion and Reason Questions

Q22: Assertion (A): Foods containing proteins are called body building foods.
Reason (R): Paneer is a plant source of protein.
(a) Both A and R are true and R is the correct explanation of A.
(b) Both A and R are true but R is not the correct explanation of A.
(c) A is true but R is false.
(d) A is false but R is true.
Ans: (c) A is true but R is false.

Foods containing proteins are indeed called body-building foods because proteins are essential for the growth and repair of body tissues. However, paneer is not a plant source of protein; it is an animal product made from milk.

Q23: Assertion (A): Obesity occurs when one takes more food than requirement.
Reason (R): The extra food gets stored as fat and the person becomes too fat.
(a) Both A and R are true and R is the correct explanation of A.
(b) Both A and R are true but R is not the correct explanation of A.
(c) A is true but R is false.
(d) A is false but R is true.
Ans: (a) Both A and R are true and R is the correct explanation of A.

When a person consumes more calories than their body needs, the excess calories are stored as fat, leading to obesity. The reason provided accurately explains why the assertion is true.

Q24: Assertion (A): Deficiency of calcium causes rickets.
Reason (R): In our diet, milk and milk products are the major source of calcium.
(a) Both A and R are true and R is the correct explanation of A.
(b) Both A and R are true but R is not the correct explanation of A.
(c) A is true but R is false.
(d) A is false but R is true.
Ans: (b) Both A and R are true but R is not the correct explanation of A

Deficiency of calcium can lead to rickets, a disease that affects bone development in children. While milk and milk products are significant sources of calcium, they are not the only sources, so the reason is correct but not a comprehensive explanation of the assertion.

Q25: Assertion (A): Vitamins are required in small quantities for maintaining good health.
Reason (R): Vitamins help in protecting our body against diseases and keep our bones, teeth, and gums healthy.
(a) Both A and R are true and R is the correct explanation of A.
(b) Both A and R are true but R is not the correct explanation of A.
(c) A is true but R is false.
(d) A is false but R is true.
Ans: (a) Both A and R are true and R is the correct explanation of A.

Vitamins are indeed required in small quantities for maintaining good health, and they play a crucial role in protecting the body against diseases and maintaining the health of bones, teeth, and gums. The reason provided accurately explains the assertion.

Multiple Choice Questions (MCQs)

Q26: Which of the following nutrients mainly provides energy to our body?
(a) Proteins
(b) Carbohydrates
(c) Vitamins
(d) Minerals
Ans: (b) Carbohydrates

Carbohydrates are the primary source of energy for the body.

Q27: What test is used to check the presence of protein in a food item?
(a) Iodine solution test
(b) Copper sulfate and caustic soda test
(c) Paper test
(d) Lime water test
Ans: (b) Copper sulfate and caustic soda test

The copper sulfate and caustic soda test, also known as the Biuret test, is used to detect proteins in a food item.

Q28: Which vitamin deficiency causes night blindness?
(a) Vitamin A
(b) Vitamin B
(c) Vitamin C
(d) Vitamin D
Ans: (a) Vitamin A

Deficiency of Vitamin A can lead to night blindness, where the person has difficulty seeing in low light conditions.

Q29: Which of the following foods is a good source of Vitamin C?
(a) Milk
(b) Liver
(c) Orange
(d) Rice
Ans: (c) Orange

Oranges are rich in Vitamin C, which is important for the immune system and skin health.

Q30: What happens if excess water is used during cooking and then thrown away?
(a) It improves the taste of the food
(b) It helps in retaining vitamins
(c) It results in the loss of minerals and vitamins
(d) It increases the fat content
Ans: (c) It results in the loss of minerals and vitamins

Using excess water during cooking and then discarding it can lead to the loss of water-soluble vitamins and minerals.