CBSE Class 6 Science Components Of Food Notes

Download CBSE Class 6 Science Components Of Food Notes in PDF format. All Revision notes for Class 6 Science have been designed as per the latest syllabus and updated chapters given in your textbook for Science in Class 6. Our teachers have designed these concept notes for the benefit of Class 6 students. You should use these chapter wise notes for revision on daily basis. These study notes can also be used for learning each chapter and its important and difficult topics or revision just before your exams to help you get better scores in upcoming examinations, You can also use Printable notes for Class 6 Science for faster revision of difficult topics and get higher rank. After reading these notes also refer to MCQ questions for Class 6 Science

Revision Notes for Class 6 Science Chapter 2 Components of Food

Class 6 Science students should refer to the following concepts and notes for Chapter 2 Components of Food in Class 6. These exam notes for Class 6 Science will be very useful for upcoming class tests and examinations and help you to score good marks

Chapter 2 Components of Food Notes Class 6 Science

CBSE Class 6 Science - Components of Food Learning the important concepts is very important for every student to get better marks in examinations. The concepts should be clear which will help in faster learning. The attached concepts made as per NCERT and CBSE pattern will help the student to understand the chapter and score better marks in the examinations. 

Class-6th  Term-1 Science 

Chapter - Components of Food 

Q1)What are nutrients?

Ans1-nutrients are the substances that an organism needs for growth, repair and maintenenance of its body.

Q2) Name the various nutrients needed by human body.

Ans2- carbohydrates, fats, proteins, vitamins, and minerals.

Q3) Apart from these nutrients, what are the other components of food?

Ans3- Roughage and water.

Q4)What are energy giving foods? Give 2 examples.

Ans4-carbohydrates and fats on digestion releases energy. Example-sugarcane, potato, Rice, sweet potato, wheat, maize, banana, papaya etc.

Q5)Which chemical reagent will we use to test the following food items: bread, pea nuts, soyabean, paneer, banana, boiled rice, pulse, potato.

Ans5-

1. Bread ,banana, boiled rice ,potato       Contain starch: Iodine solution is need

2. Soyabean, paneer                              Are rich in protein:can be tested using caustic soda and copper sulphate.

3. Pea nuts                                            Rich in fats: only a paper is needed

Q6)What are body building food? Give example.

Ans6-protein are body building food. These are necessary for the growth and repair of body that is why growing children, pregnant women and people recovering from illness need more protein in their diet.

Q7)Name 2 sources of plant proteins and animal proteins.

Ans7-a) plant protein-beans, pulses, cereals

b) animals protein-meat ,fish, eggs

Q8)What is the function of fats in our body? Name any three sources of fats?

Ans8-Fats give more energy than carbohydrates, however it is difficult for the body to digest fats and excess of fat get stored in body. Milk, ghee, butter, cream, meat.

Q9)What are vitamins?

Ans9-vitamins are essential nutrients required in small quantities for normal growth,good vision, healthy teeth, gums, bones, and overall good health.

Q10)Name 4 important vitamins required for overall good health.

Ans10-vitamin A, vitamin B, vitamin C, vitamin D.

Q11)Mention the source and functions of the following vitamins.

Q12)Why do we need to include minerals in our food?

Ans12-minerals are the nutrients which are required by our body for its proper functioning normal growth and good health.

Q13)Mention the sources and functions of following minerals

Ans13

Q14) Define roughage.

Ans14-The fibrous indigestible material present in our food .

Q15)Why is roughage considered to be an important component of our food?name 3 important sources of roughage.

Ans15-i)roughage adds bulk to the food ,prevents constipation.

ii)it can absorb a great amount of water and helps retain water in our body.

SOURCES - unpeeled fruits (like apple,pear), porridge(dalia),salads

Q16)What is meant by dehydration? How is it caused?

Ans16 -excessive loss of water from the tissues of our body is called dehydration.it occurs when water intake is less than water loss from the body.

Q17)What is a balanced diet?

Ans17 -The diet that contains adequate amount of all the essential nutrients, roughage and water sufficient for The normal growth and development of the body.

Q18)State two beneficial effects of cooking food.

Ans18 -i)cooking improves the taste of food material.

ii)cooking makes the food digestible.

iii)cooking kills the harmful micro-organisms.

Q19)Name two cooking practices that lead to the loss of nutrients in food materials.

Ans19- If cooking is done in excess of water and the water is thrown away after cooking, many water soluble vitamins and minerals are lost.

If cooking is done at high temperature, many proteins and vitamins are destroyed. For example vitamin C.

Q20)What is obesity? What are the causes of obesity?

Ans20 - overeating of fat rich food leads to an overweight condition called obesity. Due to lack of physical activity, fats get accumulated in the body and causes obesity.

Q21)Mention some of the methods for maintaining good health.

Ans21 -1) always take fresh and clean food.

2.) Avoid food that is too oily or spicy.

3.) Avoid junk food.

4.) Eat lots of fruits and green vegetables.

5.) Drink plenty of water.

6.) Do regular physical exercises.

Q22) Who needs more proteins in his or her diet in relation to body weight: a growing child or grown up man? Why?

Ans22 - A growing child needs more proteins than a grown up man because child needs proteins for development bone, muscles of his body.