In this page, we are providing Components of Food Class 6 Extra Questions and Answers Science Chapter 2 pdf download. NCERT Extra Questions for Class 6 Science Chapter 2 Components of Food with Answers will help to score more marks in your CBSE Board Exams.

Class 6 Science Chapter 2 Extra Questions and Answers Components of Food

Extra Questions for Class 6 Science Chapter 2 Components of Food with Answers Solutions

Components of Food Class 6 Extra Questions Very Short Answer Type

Question 1.
Which nutrients do we get from milk?
Answer:
Milk is the richest source of proteins, minerals, vitamins, etc.

Question 2.
List the various types of vitamins.
Answer:
The various types of vitamins are: Vitamin A, Vitamin B, Vitamin C, Vitamin D, Vitamin E and Vitamin K.

Question 3.
Write the other name for roughage.
Answer:
The other name for roughage is ‘dietary fibres’.

Question 4.
What are the uses of carbohydrates in our body?
Answer:
Carbohydrates provide energy to our body.

Question 5.
List some common sources of carbohydrates.
Answer:
Some common sources of carbohydrates are sweet potatoes, sugar, wheat, honey, rice, maize, millet, etc.

Question 6.
Name two food materials which contain a lot of water.
Answer:
The two food materials which contain a lot of water are melons and tomatoes.

Question 7.
Name the food materials which contain fat.
Answer:
The food materials which contain fat areghee, butter, egg, cheese, etc.

Question 8.
What do we call the food which contains protein?
Answer:
The food containing protein is known as bodybuilding food.

Question 9.
Why do we need vitamins in our food?
Answer:
Vitamins are important for the normal growth and development of the body. This is why we need vitamins in our food.

Question 10.
What is the percentage of water in our body?
Answer:
Percentage of water in our body is 70%.

Question 11.
Which colour indicates that the food contains starch?
Answer:
A blue-black colour indicates that the food contains starch.

Question 12.
What are the main carbohydrates found in our food?
Answer:
The main carbohydrates found in our food are in the form of starch and sugars.

Question 13.
Name two energy-producing nutrients.
Answer:
The two energy-producing nutrients are carbohydrates and fats.

Question 14.
Name the vitamin present in orange and lemon.
Answer:
The vitamin present in orange and lemon is Vitamin C.

Question 15.
Name the main constituent of roughage.
Answer:
Cellulose is the main constituent of roughage.

Question 16.
Which minerals are needed to build our bones and teeth?
Answer:
Calcium and phosphorus.

Question 17.
Name the deficiency disease caused by deficiency of iron.
Answer:
The deficiency of disease caused by the deficiency of iron is anaemia.

Question 18.
Name the foods which are rich in dietary fibres.
Answer:
The foods which are rich in dietary fibres are spinach, cabbage, ladyfinger, etc.

Question 19.
What indicates that food contains fat?
Answer:
An oily patch on paper shows that the food items contain fat.

Components of Food Class 6 Extra Questions Short Answer Type

Question 1.
What are nutrients?
Answer:
The food we eat gives us energy to live. Food contains substances that are useful to our body. These are called nutrients.

Question 2.
Name the different food groups.
Answer:
Food can be broadly subdivided into following three groups:

  1. Energy-giving foods
  2. Bodybuilding foods
  3. Protective foods

Question 3.
What is the function of carbohydrates in our body?
Answer:
The functions of carbohydrates in our body are:

  1. Carbohydrates provide us energy to work.
  2. It acts like fuel for the body.
  3. It gets turned into sugars in the body.
  4. Sugar is then burnt to release energy.

Question 4.
What are simple carbohydrates?
Answer:
Carbohydrates which provide instant energy and are soluble in water are called simple carbohydrates. They are obtained from fruits such as grapes, milk, etc.

Question 5.
What are complex carbohydrates?
Answer:
The insoluble compounds such as starch are known as complex carbohydrates. They are found in wheat, maize, millet, potatoes, etc.

Question 6.
What are the main functions of protein in our body?
Answer:
The main functions of protein in our body are to supply materials that are needed to make new cells by the body and to repair the damaged cells.

Question 7.
How will you test for starch in a food sample?
Answer:
A small quantity of food sample is taken. Then 2-3 drops of iodine solution is added on it. Appearance of blue-black colour indicates that food sample contains starch.

Question 8.
What are the functions of vitamins?
Answer:
Vitamins only help in the proper utilization of other nutrients such as carbohydrates and fats. Vitamins that help enzymes in their action are known as co-enzymes.

Question 9.
What is roughage?
Answer:
Roughage is the indigestible portion of food derived from the plants. It helps our body to get rid of undigested food. The main sources of roughage are pulses, potatoes, fresh fruits, etc.

Question 10.
What happens when the water in which food materials is boiled during cooking is drained out?
Answer:
If the excess water in which a food material is boiled during cooking is drained out then some of the proteins, water-soluble vitamins and considerable amount of minerals present in the food are lost.

Question 11.
What is balanced diet?
Answer:
A diet in which every component of food (carbohydrates, fats, proteins, vitamins and minerals, water and roughage) are present in proper amount is known as balanced diet.

Question 12.
What is marasmus?
Answer:
Marasmus is a deficiency disease which is caused by the deficiency of proteins and carbohydrates in children.

Question 13.
What is obesity?
Answer:
When a person eat too much fat-containing foods, the fats get deposited in his body and he may end up suffering from a condition called obesity.

Components of Food Class 6 Extra Questions Long Answer Type

Question 1.
Why does our body need nutritious food?
Answer:
We know that food is needed for the growth of our body. It gives us energy to work and play. It gives us resistance against diseases. The components of food are carbohydrates, proteins, fats, vitamins, minerals, fibres and water.

Nutrients are the components of food that the body needs in adequate amounts for growth, to reproduce and to lead a normal healthy life. All types of nutrients have their own functions to perform, but the different nutrients must act together. So, nutritious food provides energy for all the activities of body.

Question 2.
What are the roles of
(a) carbohydrates?
(b) fats?
(c) vitamins?
(d) minerals?
Answer:
(a) Role of carbohydrates- Carbohydrates provide us energy.
(b) Role of fats- Fats provide us energy.
(c) Role of vitamins- Vitamins are necessary for various psychological activities. They keep us healthy and protect us from many diseases. They are required for the proper functioning of body parts.
(d) Role of minerals- Minerals helps to make our bones and teeth strong. They also helps to prepare blood.

Question 3.
What are the various functions of protein?
Answer:
Functions of proteins are:

  1. Proteins are the building materials of our body.
  2. Proteins are the constituents of enzymes.
  3. Proteins make our muscles, skin, hair and nails.
  4. Proteins form a red pigment in blood which acts as oxygen carrier.
  5. Proteins like fibres help in clotting of blood.

Question 4.
Write some properties of balanced diet.
Answer:
A balanced diet has following properties:

  1. It is rich in essential nutrients such as vitamins, minerals and certain amino acids.
  2. It provides enough material to take care of the needs of growth, repair and replacement of cells, tissues and organs in the body.
  3. It provides energy required by the body.

Question 5.
Write the important functions of water in our body.
Answer:
The important functions of water in our body are:

  1. Water is needed to transport digested food to the body cells.
  2. Water is needed to transport important chemicals such as hormones around the body.
  3. Water is used to get rid of waste products from the body.
  4. Water is used to control and regulate the temperature of the body.
  5. Water prevents dehydration in our body.

Question 6.
What is malnutrition? What are its harmful effects?
Answer:
Malnutrition is the physical state of person resulting either from an imbalanced diet or from physical inability to absorb nutrients properly due to some diseases.

The harmful effects of malnutrition are:

  1. Deficiency of any of the nutrients in our diet causes diseases or illness.
  2. Deficiency of protein and carbohydrates in children causes kwashiorkor and marasmus.
  3. It retards the mental growth of children.
  4. It also retards the normal growth in height and weight.

Question 7.
What is the effect of protein deficiency on the health of children?
Answer:
If a child does not get enough protein in his food for long time, he is likely to suffer from protein deficiency. Children suffering from protein deficiency have light brown hair, face like that of an old man, always hungry, have distended stomach. They are underweight and skinny with very little flesh on bones. The disease is called Kwashiorkor.

Question 8.
Write the sources and deficiency diseases of the vitamins A, B, C, D, E and K.
Answer:

Vitamin Sources Deficiency Disease
1. Vitamin A Milk, butter, yellow fruits and vegetables, egg yolk, liver oils of fish. Night blindness, Xerophthalmia
2. Vitamin B Egg, green vegetables, yeast, germinating seeds, meat, milk, etc. Beriberi
3. Vitamin C Citrus fruits, green and red peppers Scurvy
4. Vitamin D Egg, fish, liver oil, sunlight, milk, etc. Rickets
5. Vitamin E Eggs, sweet potato, sprouted grains, meat, etc. Damage to nerve conduction
6. Vitamin K Egg yolk, liver, cheese, tomato, cabbage, cauliflower Improper coagulation of blood

Question 9.
Write the various wasteful pre-cooking practices which lead to the loss of nutrients.
Answer:
The various wasteful pre-cooking practices which lead to the loss of nutrients are:

  1. Repeated washing of rice and pulses: This removes the water-soluble vitamins and some minerals from them. This lowers their nutritive value.
  2. Washing of fruits and vegetables after they have been peeled and cut: This removes the water-soluble vitamins and some minerals from them. This lowers their nutritive value.
  3. Taking off thick peels from fruits and vegetables: The skin of most fruits and vegetables contains vitamins and minerals. In some homes, thick peels are taken off from the fruits and vegetables which lead to the loss of vitamins and minerals.

If the peeling of fruits and vegetables has to be done, the peels removed should be as thin as possible to prevent the major loss of vitamins and minerals.

Question 10.
Write the list of mineral deficiency diseases and their symptoms.
Answer:

Mineral Deficiency Disease Symptoms
Calcium Rickets Bent legs, pigeon-type chest and weak bones, etc.
Iodine Cretinism (in children) Goiter(in adults) Retarded physical growth and mental disability. Neck of the person appears to be swollen.
Iron Anaemia A person looks pale, feels very weak, tires easily and looses weight. His nails also turn white.

Components of Food Class 6 Extra Questions HOTS

Question 1.
When we are ill for a long duration, why doctor recommend us to take glucose and fruit juices?
Answer:
When we are ill for a long duration, doctor recommend us to take glucose as it is rich in carbohydrate, and fruit juices are rich in carbohydrates and vitamins which are necessary for instant energy requirement and to fight against diseases.

Question 2.
A person living in hilly areas suffered from swollen neck. He is suffering from which disease and what is the probable cause of this disease?
Answer:
The person is suffering from goiter and the probable reason is the absence of iodine mineral in the food of that region and the salt used by him also lacks iodine.

Question 3.
Why we need to take roughage and water though these does not provide any nutrients to us?
Answer:
Roughage and water helps in bowel and nutrients movement within the body. So they are important.

Question 4.
While using iodine in the laboratory, few drops of iodine fell on Ritu’s shirt. The drops of iodine turned blue-black. Can you tell the possible reason?
Answer:
Ritu’s shirt might have been starched and starch turns blue-black with iodine

Components of Food Class 6 Extra Questions Value Based Question (VBQs)

Question 1.
Sonam while helping her mother in kitchen work saw that her mother cut the vegetables and then washed them. On seeing that she immediately stopped her mother and told her that one should always wash vegetables prior to cutting. Because washing vegetables after they had been cut leads to nutrients loss.
(a) What are the different types of nutrients found in food?
(b) On washing cut vegetables which kind of nutrients are lost?
(c) What value of Sonam is seen here?
Answer:
(a) Carbohydrates, fats, vitamins, minerals and proteins.
(b) Water-soluble nutrients like some of the minerals and water-soluble vitamins, i.e., vitamin C and B-complex get lost.
(c) Sonam is helping, obedient, intelligent and having scientific aptitude.