Topic outline

    • Components of Food

      Q1. Fill in the blanks.

      i.             Carbohydrates and fats mainly provide energy to our body.

      ii.            A balanced diet can prevent deficiency disease.

      iii.          Too much fat in the diet may lead to obesity.

      iv.          Water helps our body to absorb nutrients from food.

      v.           Vitamin C gets easily destroyed by heat during cooking.

      vi.          Vitamin K helps in clotting of blood.

      vii.        Deficiency of Vitamin D causes rickets.

      viii.       Deficiency of vitamin-C causes scurvy.

      ix.          Water makes up about 70% of our body weight.

      x.           Cooking in too much water destroys nutrients in food.

      xi.          Fibre or roughage is important for proper functioning of the digestive system.

      xii.        Spinach is rich in iron.

      xiii.       An oily patch on paper shows that food item contains fat.

      xiv.      Minerals are needed in our body in small amount.

      xv.        Dietary fibres are also known as roughage.

      Q2. State True or False

      i.             Milk does not provide dietary fibre. True

      ii.            Fats provide less energy as compared to the same amount of carbohydrates. False

      iii.          Lacks of nutrients in our diet over a long period are called deficiency diseases. True

      iv.          Rice and potato are rich in protein. False

      v.           Egg is rich source of protein, phosphorous and vitamin D. True

      vi.          Peas, gram, soya beans and cottage cheese are good source of proteins. True

      vii.        A food item may contain more than one nutrient. True


      Q3. Match the following:

      Column I

      Column II

      a. Eating of junk food

      Goiter c

      b. Lack of iron in diet

      Loss of vitamin C d

      c. Lack of iodine

      Obesity a

      d. Excessive cooking of food

      Kwashiorkor f

      e. Absence of exposure to sunlight leads to

      Anaemia b

      f. Lack of protein

      Rickets e

      g. Lack of vitamin B1

      Constipation h

      h. No fibre in diet

      Healthy gums i

      i. Eating Vitamin C rich diet

      Beriberi g

      Q4.  Which vitamin is not present in milk?

      Ans. Vitamin C


      Q5. Write the deficiency disease that causes bleeding gums.

      Ans. Scurvy


      Q6. Write the deficiency disease that is caused by deficiency of iron in the diet.

      Ans. Anaemia


      Q7. What is the vitamin that represents a group of other vitamins?

      Ans. Vitamin B complex

      Q8. What is obesity?

      Ans. Obesity is the condition of excess body weight due to accumulation of fat in the body.


      Q9. Write two foods rich in

      a. Fats – oil and ghee

      b. Carbohydrates / starch – bread and potato

      c. Proteins – egg and pulses

      d. Vitamin A – papaya and carrot

      e. Vitamin C – orange and lemon

      f. Vitamin B1 – beef and liver

      g. Vitamin D – salmon fish and egg yolks

      h. Calcium – milk and yogurt

      i. Iodine – sea food and iodized salt

      Q10. Classify the following food item into carbohydrates, fats and protein.
      sweet potato, ground nuts, tuar dal, potato, sugarcane, nuts, gram, milk, moong, butter, ghee, soya bean, cream, wheat, paneer,  rice, bajra.





      Sweet potato






      Ground nuts






      tuar dal



      soya bean



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