Components of Food quiz

Iodine solution turns starch:

Which of the following is rich in protein?

Scurvy is caused by deficiency of:

Goitre is caused by deficiency of:

Our body can make vitamin D in the presence of:

The protein test uses:

Night blindness is caused by lack of:

Which nutrient gives the most energy per gram?

Roughage is mainly provided by:

Anaemia is caused by deficiency of:

Name two sources each of carbohydrates and fats. (2 marks)

How will you test whether a groundnut contains fat? (2 marks)

Why should we drink plenty of water every day? Give two reasons. (2 marks)

What are the symptoms of beriberi and which vitamin prevents it? (2 marks)

What is obesity? What causes it? (2 marks)

Name the disease in which bones become soft and bent, and the vitamin and mineral that prevent it. (2 marks)

Why is iodised salt recommended? (2 marks)

Which vitamin is lost when food is cooked for a long time? Name one source of it. (2 marks)

Why does a sportsperson need more carbohydrates? (2 marks)

Give two reasons why junk food is not good for health. (2 marks)

A food packet of 200 g contains 60 percent carbohydrates, 15 percent protein and 10 percent fat. Calculate the mass of each nutrient in the packet. (3 marks)

One gram of carbohydrate gives about 4 kilocalories, one gram of protein about 4 kilocalories and one gram of fat about 9 kilocalories. Find the energy from a snack containing 30 g carbohydrate, 5 g protein and 10 g fat. (3 marks)

A doctor advises a child to have 750 mL of milk or milk products daily for calcium. The child drinks 300 mL of milk and eats curd made from 200 mL of milk. How much more milk does the child need daily, and how much in a week? Name the disease that may result from long-term calcium deficiency. (3 marks)

In a survey of 40 students, 12 skipped breakfast, 8 ate fruits daily and the rest ate fast food at least three times a week. How many ate fast food that often? What fraction skipped breakfast? (3 marks)

A person should drink about 2 litres of water a day. A student drinks 6 glasses of 250 mL each. How much water does he drink? How much more should he drink, and how many extra glasses is that? (3 marks)

Read the passage and answer the questions. In a school lab, students added two drops of dilute iodine solution to samples of raw potato, boiled egg white, cooked rice and coconut oil. Two samples turned blue-black. (i) Which two samples turned blue-black? (ii) Which nutrient is present in them? (iii) What test would show the presence of protein in the egg white? (5 marks)

Read the passage and answer the questions. A doctor noticed that many children in a hilly village had a swelling in the neck. The children ate very little sea food and used unpacked local salt. (i) Name the disease. (ii) Which mineral is lacking? (iii) Suggest a simple way to prevent it. (5 marks)

Read the passage and answer the questions. Sailors on long sea voyages in earlier times often suffered from bleeding gums and weakness because they ate dried and preserved food for months without fresh fruits. Later, they began to carry lemons on board. (i) Name the disease they suffered from. (ii) Which vitamin was missing? (iii) Why did carrying lemons help? (5 marks)

Read the passage and answer the questions. Arun's lunch box contained two chapatis, a bowl of dal, a green vegetable, curd and an orange. His friend's lunch box had chips, a cold drink and a pastry. (i) Whose lunch is more balanced? Why? (ii) Name the nutrient provided by dal and by the orange. (iii) Name one health problem that may arise from eating the friend's lunch daily. (5 marks)

Read the passage and answer the questions. A child living in a city with heavy smog rarely went outdoors. The child also did not like milk. A doctor found that the child's bones were weak and bent. (i) Identify the disease. (ii) Name the vitamin and mineral lacking. (iii) Suggest two ways to help the child. (5 marks)

Describe the tests for starch, protein and fat in food with labelled diagrams. For each test, write the materials, method, observation and conclusion. (6 marks)

Make a chart of six deficiency diseases, the nutrient lacking, symptoms and food sources to prevent them. Explain why deficiency diseases develop only when a nutrient is missing for a long time. (6 marks)

Draw a food pyramid or food plate showing a balanced diet. Explain the role of carbohydrates, proteins, fats, vitamins, minerals, roughage and water in the body. (6 marks)

Plan a balanced day's meals (breakfast, lunch, snack and dinner) for a Class 6 student. Name the main nutrients in each meal. Explain how your plan includes roughage and water and avoids too much fat and sugar. (6 marks)

Explain how nutrients can be lost while cooking and storing food. Draw a labelled sketch of washing vegetables before cutting. Suggest four good practices to retain nutrients and explain why each works. (6 marks)