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:

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.

Ans.