Class 6 - Worksheet, Chapter - 2 (Components of Food)

Chapter - 2 : Components of Food 

Question 1. Multiple Choice Question – 

I. Which one of the following food item does not provide dietary fibre?
(a) Wholegrains(b) Whole pulses(c) Fruits and vegetables(d) milk 
II. Which of the following sources of protein is different from others?
(a) Peas(b) Gram(c) Soyabeans(d) Cottage cheese (paneer)
III. Which of the following nutrients is not present in milk?
(a) Protein(b) Vitamin C(c) Calcium(d) Vitamin D
IV. Read the food items given below.
(i) Wheat(ii) Ghee(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)
V. 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 

Question 2. Fill in the blanks -
(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 ______. 

(f) we are advised to eat fruits along with their _______.  

(g) Excessive loss of water from body leads to _______. 

Question 3. While using iodine in the laboratory, some drops of iodine fell on Anuradha’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? 

Question 4. Reema and Kavita 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 prevention for cooking vegetables such that it will not lower the nutrients in them. 

Question 5. 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)

Question 6.‘Water does not provide nutrients, yet it is an important component of food’. Explain. 

Question 7. Name the following: 

a.  Carbohydrates that are digested quickly and thus provide instant energy.  

b. A complex carbohydrate that fulfils majority of our carbohydrate requirements.  

c.  Energy-giving foods.  

d. Chemical substances present in food.  

e.  Two important components of food other than the nutrients.  

f.   Extra carbohydrates are stored as these in the body.  

Question 8. Explain the importance of the following vitamins for the body.  

(a) Vitamin A                   (b) Vitamin K                 (c) Vitamin D                   (d) Vitamin C