NCERT Exemplar Class 6 Science Chapter 2 Components of Food are part of NCERT Exemplar Class 6 Science. Here we have given NCERT Exemplar Class 6 Science Solutions Chapter 2 Components of Food.
NCERT Exemplar Class 6 Science Chapter 2 Components of Food
Multiple Choice Questions.
Which one of the following food item does not provide dietary fibre?
(b) Whole pulses
(c) Fruits and vegetables
(d): Dietary fibre is formed of cellulose and is obtained mainly from plant products. Whole grains, whole pulses, fruits and vegetables are rich sources of dietary fibre. Animal products (e.g. milk) do not contain dietary fibre.
Which of the following sources of protein is different from others?
(d) Cottage cheese (paneer)
(d) : Peas, gram and soyabeans are the sources of plant proteins whereas cottage cheese (paneer) is the source of animal protein.
Which of the following nutrients is not present in milk?
(b) Vitamin C
(d) Vitamin D
(b) : Protein, calcium and vitamin D are present in considerable amounts in milk whereas vitamin C is present in negligible amount in milk.
Read the food items given below.
(iii) Iodised salt
(iv) Spinach (palak)
Which of the above food items are “energy giving foods”?
(a) (i) and (iv)
(b) (ii) and (iv)
(c) (i) and (ii)
(d) (iii) and (iv)
(c): Fats and carbohydrates are energy giving foods. Ghee is rich in fats and wheat is rich in carbohydrates. So, these are energy giving foods. Iodised salt and spinach are protective foods because iodised salt contain minerals and spinach is rich in both minerals and vitamins.
Read the following statements about diseases.
(i) They are caused by germs.
(ii) They are caused due to lack of nutrients in our diet.
(iii) They can be passed on to another person through contact.
(iv) They can be prevented by taking a balanced diet.
Which pair of statements best describe a deficiency disease?
(a) (i) and (ii)
(b) (ii) and (iii)
(c) (ii) and (iv)
(d) (i) and (iii)
(c): Deficiency diseases are the diseases which are caused by deficiency of nutrients in the diet. These are non infectious and do not spread from one to another person.
Given below are the steps to test the presence of proteins in a food item.
(i) Take a small quantity of the food item in a test tube, add 10 drops of water to it and shake it.
(ii) Make a paste or powder of food to be tested.
(iii) Add 10 drops of caustic soda solution to the test tube and shake well.
(iv) Add 2 drops of copper sulphate solution to it.
Which of the following is the correct sequence of the steps?
(a) i, ii, iv, iii
(b) ii, i, iv, iii
(c) ii, i, iii, iv
(d) iv, ii, i, iii
(b): To test the presence of proteins in a food item, first make a paste or powder of food to be tested (ii), then take small quantity of the food item in a test tube, add 10 drops of water to it and shake it (i). After that add 2 drops of copper sulphate solution to it (iv), and finally add 10 drops of caustic soda solution to the test tube and shake well (iii). Let the test tube stand for a few minutes and observe the colour of the solution in the test tube. Appearance of violet colour indicates the presence of proteins in the given food item.
Short Answer Type Questions
Unscramble the following words related to components of food and write them in thespace provided.
(b) menliars __________
(c) tivanmi ___________
(d) bocatradhyer _______
Which of the following food items does not provide any nutrient
[Milk, Water, Orange juice, Tomato soup]
Water does not provide us any nutrient yet it is essential for life.
Short Answer Type Questions
Fill in the blanks from the list of words given below.
(carbohydrate, fat, protein, starch, sugar, vitamin A, vitamin C, roughage, balanced diet, obesity, goitre)
(a) Egg yolk is rich in_____and egg albumin is rich in___.
(b) Deficiency diseases can be prevented by taking a____.
(c) Eating too much of fat rich foods may lead to a condition called____.
(d) The component of food that does not provide any nutrient to our body and yet is essential in our food is_____.
(e) The vitamin that gets easily destroyed by heating during cooking is ____.
(a) fat, protein
(b) balanced diet
(e) vitamin C
Read the items of food listed below. Classify them into carbohydrate rich, protein rich and fat rich foods and fill them in the given table. Moong dal, fish, mustard oil, sweet potato, milk, rice, egg, beans, butter, butter milk (chhachh), cottage cheese (paneer), peas, maize, white bread.
|Carbohydrate Rich Food Item (A)||Protein Rich Food Item (B)||Fat Rich Food Item (C)|
|Carbohydrate Rich Food Item (A)||Protein Rich Food Item (B)||Fat Rich Food Item (C)|
|Sweet potato||Moong dal||Mustard oil|
Tasty food is not always nutritious and nutritious food may not always be tasty to eat. Comment with examples.
Tasty food is not always nutritious, e.g., burger, samosa, chowmin, potato chips etc. are very tasty but not nutritious. These foods contain refined flour (maida), spices and lot of oil which is not good for health. On the other hand, nutritious food may not always be tasty to eat, e.g., boiled vegetables, pulses etc. are not always tasty but are very good for health. These foods contain important nutrients (proteins, vitamins, minerals etc.) which help to make us strong and healthy.
While using iodine in the laboratory, some drops of iodine fell on Paheli’s socks and some fell on her teacher saree. The drops of iodine on the saree turned blue black while their colour did not change on the socks. What can be the possible reason?
The saree of Paheli’s teacher might have been starched. As starch turns blue black with iodine solution, so the saree also turned blue- black. Paheli’s socks did not have starch thus did not show any colour change.
Paheli and Boojho peeled some potatoes and cut them into small pieces. They washed and boiled them in water. They threw away the excess water and fried them in oil adding salt and spices. Although the potato dish tasted very good, its nutrient value was less. Suggest a method of cooking potatoes that will not lower the nutrients in them.
Potatoes are nutritious vegetables that provide carbohydrates, vitamins (especially vitamin C), minerals and dietary fibre. Consuming potatoes along with their skin (peel) provides extra dietary fibre and nutrients. A method of cooking potatoes that will not lower their nutrient value is :
Wash the potatoes and cut them into thin slices. Cook the potatoes in little amount of oil and some water by adding salt and spices. Cover the cooking pot while cooking. This method helps to conserve the nutrients of potatoes.
Paheli avoids eating vegetables but likes to eat biscuits, noodles and white bread. She frequently complains of stomach ache and constipation. What are the food items that she should include in her diet to get rid of the problem? Give reason for your answer.
Paheli must include whole grains, whole pulses, fresh fruits and vegetables in her diet to get rid of her problem. These food items contain roughage (dietary fibre) which is lacking in Paheli’s diet. Biscuits, noodles and white bread are made up of refined flour (maida) which does not contain any roughage. Roughage prevents constipation, since it allows the waste matter to move more easily down the lower intestine helping us to get rid of undigested waste.
(a) List all those components of food that provide nutrients.
(b) Mention two components of food that do not provide nutrients.
(a) Components of food that provide nutrients are carbohydrates, fats, proteins, vitamins and minerals.
(b) Components of food that do not provide nutrients are roughage and water.
‘Minerals and vitamins are needed in very small quantities by our body as compared to other components, yet, they are an important part of a balanced diet’. Explain the statement.
Minerals and vitamins are needed in very small quantities but are essential for the normal functioning of our body. It is because
(i) They are protective foods and help in protecting our body against diseases.
(ii) They help in normal growth of our body.
(iii) They help in maintaining good health.
‘Water does not provide nutrients, yet it is an important component of food’. Explain.
Water is a vital component of our food because
(i) Water helps our body to absorb nutrients from food.
(ii) Water helps in removing wastes in the form of urine and sweat.
(iii) Water transports nutrients throughout the body.
(iv) Water helps to maintain temperature of our body.
Long Answer Type Questions
Boojho was having difficulty in seeing things in dim light. The doctor tested his eyesight and prescribed a particular vitamin supplement. He also advised him to include a few food items in his diet.
(a) Which deficiency disease is he suffering from?
(b) Which food component may be lacking in his diet?
(c) Suggest some food items that he should include in his diet, (any four)
(a) He is suffering from night blindness, which is the inability to see in dim light.
(b) Vitamin A may be lacking in his diet because night blindness is caused by the deficiency of vitamin A.
(c) Carrot, papaya, mango, milk, green leafy, vegetables, fish oil, etc. are food items rich in vitamin A. Therefore, Boojho should include these items in his diet.
Solve the cross-word puzzle given as fig. 2.1 from the dues given below.
1. Lack of nutrients in our diet over a long period causes these diseases (10)
2. Rice and potato are rich in this type of carbohydrate (6)
3. Deficiency disease in bones making it become soft and bent (7)
4. The diet that provides all the nutrients that our body needs, in right quantities, along with adequate amount of roughage and water (8, 4)
5. Deficiency disease with bleeding gums (6)
6. Disease caused due to deficiency of iodine (6)
7. Starch and sugar in our food are rich in this type of energy giving nutrient (13)
8. The term given to the useful components of food (9)
9. The disease caused by deficiency of iron in diet (7)
10. Green leafy vegetables, liver and apples are rich in this mineral (4)
11. Deficiency disease caused due to lack of vitamin B in the diet (8)
Observe the items given in Fig. 2.2 carefully and answer the questions that follow.
(a) Food item rich in carbohydrates is___(i)______
(b) Egg is a rich source of protein, the mineral____(ii)__and vitamin __(iii)______
(c) ____(iv)___is a rich source of fat.
(d) Milk provides __(v)____ vitamin D and ___(vi)____(mineral).
(e) ___(vii)____(fruit) is a rich source of vitamin A.
(f) Spinach is a good source of the mineral__(viii)____
(g) Both eggs and ___(xi)____are rich in___(x)______
(a) (i) chapati
(b) (ii) phosphorus (iii) D
(c) (iv) Butter
(d) (v) protein (vi) calcium
(e) (vii) Papaya
(f) (viii) iron
(g) (ix) peas (x) proteins
SNAKES AND LADDERS
Make a board-game just like ‘snakes and ladders’ with 10 x 10 grid boxes.
The mouth of the snake will represent the faulty food habit or faulty method of cooking. Its tail will represent the deficiency disease caused or loss of any nutrient in food.
Similarly, the box at the base of a ladder will represent healthy food habit or healthy method of cooking. Its upper end will represent the beneficial effect of that habit. An example is given as Fig. 2.3. Complete the board and play with your friends.
The terms to be put at the mouths and tails of snakes at different grid numbers are as follows
|Mouth of snake (Faulty food habits or Cooking method)||Tail of snake (Deficiency disease or loss of nutrient)|
|17. Eating food deficient in protein||7. Kwashiorkor|
|54. Lack of exposure to sunlight||34. Rickets|
|62. Absence of iron in diet||19. Anaemia|
|64. Less intake of fibre rich food||60. Constipation|
|83. Excessive cooking (or heating) of food||73.Vitamin C|
|95. Not taking green leafy vegetables and yellow fruits||75. Vitamin A deficiency|
|98. Not using iodised salt for cooking||79. Goitre|
The terms to be put at the base and upper end of the ladders at different grid number are as follows:
|Base of ladder (Healthy food habit or cooking method)||Upper end of ladder (Beneficial effect of that habit)|
|4. Intake of milk, cheese and green vegetables||14. Upper end of ladder(Beneficial effect of that habit|
|9. Regular consumption of spinach, liver and apple||14. Healthy bones and teeth|
|19. Eating carrots, papaya and banana||38. Sufficlient haemoglobin|
|21. Eating whole grains, pulses and fruits||42. Proper bowel movement|
|51. Drinking plenty of water||67. Body remains hydrated|
|71. Intake of citrus fruits||91. Healthy gums|
|80. Avoiding junk foods||100. Staying fit and healthy|
NCERT Exemplar Class 6 Science Solutions
- Chapter 1 Food: Where Does It Come From?
- Chapter 2 Components of Food
- Chapter 3 Fibre to Fabric
- Chapter 4 Sorting Materials into Groups
- Chapter 5 Separation of Substances
- Chapter 6 Changes around Us
- Chapter 7 Getting to Know Plants
- Chapter 8 Body Movements
- Chapter 9 The Living Organisms and Their Surroundings
- Chapter 10 Motion and Measurement of Distances
- Chapter 11 Light, Shadows and Reflections
- Chapter 12 Electricity and Circuits
- Chapter 13 Fun with Magnets
- Chapter 14 Water
- Chapter 15 Air Around Us
- Chapter 16 Garbage In, Garbage Out
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