Living Science 2020 2021 for Class 6 Science Chapter 2 - Components Of Food

Answer:

Our body requires following classes of nutrients:

1. Carbohydrates

2. Vitamins

3. Minerals

4. Proteins

5. Fats
 

Answer:

In order to obtain energy quickly, one should depend on sugary food. This is because sugary food act as instant source of energy, whereas starchy food release energy in a relatively slower manner. Vitamins, on the other hand, are required for the proper functioning of the body and do not provide much amount of energy.

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Fats act as a stored form of energy. These nutrients have highest amount of energy and are preserved in the body in different tissues and organs. The basic function of fats is to provide energy when the carbohydrates are exhausted from the body. Thus, fats are used as a source of stored form of energy.

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A 10 year-old student will have higher protein requirement per kilogram body weight as compared to a 24-year-old adult. This is because growing children require high amounts of proteins to perform growth of body. Per kilogram body weight is used to indicate that the protein requirements further depend on the weight of an organism. Thus, the protein requirement of an organism depends on the age as well as the weight of an organism.

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Roughage is specifically present in the plant foods. It is an indigestible carbohydrate material and is present in plants only. Roughage forms an important component of the diet and is required for the proper functioning of the digestive system. 

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A. The deficiency of proteins can lead to Kwashiorkor in children.

B. Vitamin A deficiency can result in night blindness.

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A. A child with bowed legs can be suffering from rickets. Rickets is caused due to the deficiency of vitamin D in the diet.

B. Swollen and bleeding gums are the symptoms associated with the disease scurvy. This disease is caused due to the deficiency of vitamin C.

C. A pale looking child that gets tired quickly will be suffering from anaemia. The deficiency of iron is the reason for occurrence of anaemia.

D. Swelling in the neck is a symptom associated with goitre. This disease is caused because of iodine deficiency.

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(c) carbohydrates

Carbohydrates are a source of energy. Carbohydrates are converted into energy by combining with oxygen obtained by respiration. The byproducts are water and carbon dioxide.

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(a) sugars

Sugars are used by the body to generate energy most quickly.

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(c) vitamin C

Fresh fruits and green vegetables are a source of vitamin C. Not eating these will lead to a deficiency of vitamin C.

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(c) phosphorus

Phosphorus is responsible for the formation of strong bones and muscles. It is a constituent of adenosine triphosphate (ATP), a molecule responsible for providing energy during muscle activity.

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(d) Water

Water constitutes nearly 70% of our body weight.

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(a) mineral

Iron is a mineral. Fats, vitamins and proteins are classified as nutrients.

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(a) overeating of carbohydrates and fats.

Obesity is the retention of excess of fat in the body. If excess carbohydrates are consumed, then they are converted into fat and stored in the body. Excess consumption of fats also leads to fat accumulation in the body.

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(b) goitre

Goitre is caused by the deficiency of iodine in the diet, which leads to a swelling of the thyroid gland in the neck region. This disease can be overcome by the intake of iodized salt.

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(d) calcium and phosphorus

Calcium and phosphorus are the two minerals necessary for the development of strong bones and teeth.

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(d) all of these

Marasmus is caused by a severe deficiency of all major nutrients such as carbohydrates, proteins and fats. A person suffering from marasmus has a body weight 60% below normal for that gender and age.

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Lack of nutrients leads to deficiency diseases.

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True, the body can convert sugar into energy more rapidly and easily than starch.

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The place where fats are mainly stored in the body is under the skin.

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Deficiency of vitamin-D is likely to cause rickets in children.

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The mineral calcium is vital for bones and teeth. In addition, phosphorus is also an important mineral for bones and teeth.

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Water plays an important role as a solvent in the transport of materials, digestion of food and excretion of waste products.

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A diet that contains the proper amounts of each nutrient is called a balanced diet.

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True, meat does not contain roughage. Roughage is a fibrous carbohydrate that cannot be digested.

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False, fibre is an important constituent of food although, it remains undigested but it prevents irritation of the bowels and minimizes constipation.

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Vitamin C is easily destroyed during cooking.

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Nutrients are divided into following classes depending upon the function they perform. 

1. Energy giving nutrients
2. Body building nutrients
3. Protective nutrients

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Protective foods are foods that contain minerals and vitamins. The minerals and vitamins in the protective food protect the body against various diseases.

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Protein is a body building nutrient. Proteins are important to generate new cells and to replace old and worn out cells. Hence, they play a role in growth of the body.

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The two cooking methods that destroy nutrients in food are:

1. Cooking food in excess water dissolves many nutrients, particularly water soluble vitamins, in the water. When the extra water is thrown away, the nutrients dissolved in the water are also lost.
2. Cooking food at high heat can destroy vitamin C.

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Sugars and starch are two kinds of carbohydrates. Sugars are easier to break down and they provide us with quick energy.

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Minerals are needed by our body in small quantities only.
Example iron is a mineral needed for formation of red blood cells in the body. However, an excess of iron can lead to iron poisoning, which may be fatal.

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Ans

Answer:

A child suffering from marasmus is underweight, often weighing 60% less than normal. The child suffers from muscle wastage and becomes so thin that loose folds of skin are seen all over the body.

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The iodine content in the soil and water in the Himalayan region is very low. As a result, the incidence of goitre is quite high in people living in the Himalayan region.

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(a) Vitamin A: It is necessary for normal growth and it keeps the eyes and skin healthy.

(b) Vitamin C: It is vital for normal growth and also for the development of strong blood vessels.

(c) Vitamin D: The body uses vitamin-D to utilise calcium for the formation of strong bones and teeth.

(d) Vitamin K: It is important for the clotting of blood.

Answer:

(a) Calcium: Calcium is essential for the formation of healthy bones and strong teeth.

(b) Sodium: Sodium is essential for the proper functioning of the nervous system.

(c) Potassium: Potassium is essential for normal growth and also to keep cells and blood healthy.

(d) Iron:  Iron is an important part of haemoglobin, which is the substance in red blood cells that carries oxygen to all the cells of the body.

Answer:

Water serves the following vital functions in our body:

1. Water helps in the absorption of nutrients in the body.
2. The nutrients obtained from food are transported throughout the body by water.
3. The wastes generated in cells are collected and transported by water.

Answer:

A balanced diet is a diet which supplies all the required nutrients for the healthy functioning of the body in the proper amounts.
A balanced diet is individual specific. It cannot be the same for everybody and varies depending upon the age, gender and type of work of an individual.
Example:

1. A growing child needs proteins to grow rapidly.
2. Nursing mothers and pregnant women need more proteins to feed a growing baby.
3. Labourers must consume more carbohydrates and fats as they need more energy.

Answer:

Individuals who are unable to consume a balanced diet and therefore do not get the required amount of nutrients from their diet suffer from deficiency diseases. Four deficiency diseases are:

1. Scurvy: It is caused by a deficiency of vitamin C.
2. Rickets: It is caused by the deficiency of vitamin D.
3. Anaemia: It is caused by the deficiency of iron.
4. Goitre: It is caused by the deficiency of iodine.

Answer:

Roughage is consist of undigestible carbohydrates found in fruits and vegetables and remains undigested in the entire digestive tract from mouth to anus. The roughage serves certain important functions:

1. It helps the muscles of the digestive tract in the formation of stools.
2. It prevents constipation and ensures proper bowel movement.
3. A diet that supplies adequate roughage is thought to reduce the incidence of heart diseases, bowel cancers and irritation of the bowels.

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Processed food and meats contain very little roughage. The lack of roughage leads to constipation in people who consume foods deficient in roughage such as meat, processed flour, white flour and breads etc.

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A computer engineer works sitting at a place and he does not expend a lot of energy to work. In other words, his work is sedentary. In such case, consumption of carbohydrates and fats will cause him to put on weight and become obese. So, a diet rich in carbohydrates and fats will not be helpful, but may harm a sedentary worker like a computer engineer.

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Milk contains most of the nutrients required. Therefore, milk is an example of a balanced diet. So, we can remain healthy by consuming mostly milk. However, milk is low in calorific value, so it may be difficult to meet all the energy requirements from a milk diet.

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Explorers travelling to the north pole or the south pole will travel for a long time without access to fresh fruits or green vegetables. Not getting fresh fruits or vegetables for long periods can cause deficiency diseases such as scurvy. To prevent this, explorers going on long journeys to the north pole or the south pole carry with them large stocks of green vegetables and fruit juices.

Answer:

A - Protein
B - Water
C - Carbohydrates
D - Fat

Answer:

No, wasting of food in any manner is not justified. 
We should try not to waste food as that wasted food can fill the stomachs of many poor and hungry people. The best way to avoid wasting food in parties etc. is to take little amounts of things you want to eat. Once you are finished you can have another serving without wasting the food. This would ensure that the food does not get wasted.