Components of Food - I (Class - VI)
Learn about the components of food including carbohydrates, proteins, fats, vitamins, minerals, and roughage, their functions, deficiency diseases, and food sources.
Questions
Shipra wrapped groundnuts and cashew nuts in a dry paper and noticed oily patches on the paper. Which nutrient is present in the nuts that leaves oily patches on the paper?
- Carbohydrates
- Proteins
- Fats
- Vitamins
Kaithi has dull skin and weak eye sight. Which vitamin should be recommended to her to make her skin and eyes healthy?
- Vitamin A
- Vitamin B
- Vitamin C
- Vitamin D
Why are children advised to drink milk and take protein rich diet?
- Proteins provide energy to the body.
- Proteins help in regulating the body temperature.
- Proteins help in keeping the eyes healthy.
- Proteins help in the growth and repair of body.
A person is suffering from constipation. Which among the following components of food would you recommend to him to get rid of undigested food?
- Minerals
- Vitamins
- Roughage
- Starch
Which among the following vitamins is synthesised by our body in the presence of sunlight?
- Vitamin A
- Vitamin B
- Vitamin C
- Vitamin D
Rahul is taking carbohydrates, proteins, fats and minerals in adequate amount, but his diet does not contain food containing vitamin 'C'. Which of the following diseases might he suffer from?
- Rickets
- Beriberi
- Night blindness
- Scurvy
Which among the following students is/are taking a balanced diet?
Student A - Bananas, milk, pulses and groundnuts
Student B - Apples, pulses, soyabeans and beans
Student C - Pulses, groundnuts, peas and beans
Student D - Groundnuts, walnuts, jaggery and cashew nuts
- Students A and C
- Students B and D
- Student A
- Student D
Which among the given statements are correct?
- Washing a fruit after cutting may result in the loss of vitamins.
- Repeated washing of pulses and rice results in the loss of minerals.
- Vitamin C gets easily destroyed by heat during cooking.
- Diet should contain roughage in proper amount.
- 1, 2 and 3
- 2, 3 and 4
- 1, 2 and 4
- 1, 2, 3 and 4
Which of the following are rich source of vitamin C?
- fish,milk,eggs
- tomato,guava,amla
- dal,moong,gram
- mustard oil,coconut oil,sunflower oil
Piyush's mother has a swollen neck and the doctor has recommended her to take iodine-rich diet. Which of the following deficiency disorders is she suffering from?
- Beriberi
- Scurvy
- Rickets
- Goitre
Why is it advised to cook food properly and avoid excessive heating?
- Because it may result in the loss of taste.
- Because it may result in the loss of nutrients.
- Because it may result in the burning of food.
- Because it may result in the growth of microorganisms in the food.
Match the following minerals and vitamins with their deficiency diseases and choose the correct option.
| 1. Calcium | (i) Rickets |
| 2. Iron | (ii) Tooth decay |
| 3. Vitamin B1 | (iii) Beri-beri |
| 4. Vitamin D | (iv) Anaemia |
- 1 – (ii), 2 – (iii), 3 – (iv), 4 – (i)
- 1 – (ii), 2 – (iv), 3 – (iii), 4 – (i)
- 1 – (iii), 2 – (ii), 3 – (iv), 4 – (i)
- 1 – (iii), 2 – (i), 3 – (ii), 4 – (iv)
Match the following types of nutrients with their functions and choose the correct option.
| (1) Carbohydrates | (i) To protect against diseases |
| (2) Proteins | (ii) To provide energy |
| (3) Vitamins | (iii) To provide insulation to body |
| (4) Fats | (iv) To repair the body |
- (1) - (iv), (2) - (i), (3) - (iii), (4) - (ii)
- (1) - (ii), (2) - (iv), (3) - (i), (4) - (iii)
- (1) - (iii), (2) - (ii), (3) - (iv), (4) - (i)
- (1) - (i), (2) - (iii), (3) - (ii), (4) - (iv)
Match the following symptoms to their deficient vitamins and choose the correct option.
| 1. Loss of vision | (i) Vitamin A |
| 2. Bleeding gums | (ii) Vitamin B |
| 3. Soft bones | (iii) Vitamin C |
| 4. Weak muscles | (iv) Vitamin D |
- 1 – (ii), 2 – (iii), 3 – (i), 4 – (iv)
- 1 – (i), 2 – (iii), 3 – (iv), 4 – (ii)
- 1 – (iii), 2 – (iv), 3 – (i), 4 – (ii)
- 1 – (iii), 2 – (ii), 3 – (i), 4 – (iv)
A student has taken a sample of raw food in a test tube and added a few drops of dilute iodine solution in it. Which colour would be observed if the food material is rich in starch?
- Reddish brown
- Blue-black
- Light pink
- Orange