Case Study Questions Class 6 Science Components of Food

Case Study Questions Class 6 Science Chapter 2 Components of Food

CBSE Class 6 Case Study Questions Science Components of Food. Important Case Study Questions for Class 6 Board Exam Students. Here we have arranged some Important Case Base Questions for students who are searching for Paragraph Based Questions Components of Food.

At Case Study Questions there will given a Paragraph. In where some Important Questions will made on that respective Case Based Study. There will various types of marks will given 1 marks, 2 marks, 3 marks, 4 marks.

CBSE Case Study Questions Class 6 Science Components of Food

Case study 1

We know that each dish is usually made up of one or more ingredients, which we get from plants or animals. These ingredients contain some components that are needed by our body. These components are called nutrients. The major nutrients in our food are named carbohydrates, proteins, fats, vitamins and minerals. In addition, food contains dietary fibres and water which are also needed by our body.

With some simple methods we can test whether cooked food or a raw ingredient contains one or more of these nutrients. For carrying out these tests, you will need solutions of iodine, copper Sulphate and caustic soda. You will also need a few test tubes and a dropper. Try these tests on cooked food items as well as raw materials. If the required solutions are not available in readymade form, you can prepare them as given in the Table 1. There are many types of carbohydrates. The main carbohydrates found in our food are in the form of starch and sugars.

Table 1

 

Que. 1) Starch and sugar are the forms of carbohydrates mainly present in our food?

(a) True

(b) False

Que. 2) To make the solution of caustic soda, we need to dissolve ………………………………………………………………………….…….. in 100ml of ……………………………………………………………….…..?

(a) Iodine and water

(b) Salt and water

(c) Caustic soda and salt

(d) Caustic soda and water

Que. 3) Which of the following is NOT required to test the presence of nutrients in food?

(a) Vinegar solution

(b) Iodine solution

(c) Copper Sulphate

(d) Caustic soda solution

Que. 4) What are nutrients? Give one example?

Que. 5) Name all the components present in our food?

Answer Key

Que. 1)a)True

Que. 2) d) Caustic soda and water

Que. 3)a) Vinegar solution

Que. 4) Answer: Our food is made up of one or more ingredients. These ingredients contain components that are needed by our body. These components are called Nutrients. For example- Proteins

Que. 5) Answer: The major nutrients in our food are carbohydrates, proteins, fats, vitamins and minerals. Apart from nutrients, food also contains dietary fibres and water.

Case study 2

The tests for presence of carbohydrates, proteins and fats are simpler to do as compared to the tests for other nutrients. Let us begin by testing different food items to see if they contain carbohydrates. Take a small quantity of a food item or a raw ingredient. Put 2-3 drops of dilute Iodine solution on it. Observe if there is any change in the colour of the food item. A blue-black colour indicates that it contains starch.To test the presence of proteins in food we need to take a small quantity of a food item for testing. If the food you want to test is a solid, you first need to make a paste of it or powder it. Grind or mash a small quantity of the food item. Put some of this in a clean test tube, add 10 drops of water to it and shake the test tube. Now, using a dropper, add two drops of solution of copper sulphate and ten drops of solution of caustic soda to the test tube. Shake well and let the test tube stand for a few minutes. You will see that the contents of the test tube will turn violet. A violet colourindicates presence of proteins in thefood item.

For fats, take a small quantity of a food item.Wrap it in a piece of paper and crush it.Take care that the paper does not tear.Now, straighten the paper and observeit carefully. If you see an oily patch on paper,then it shows that the food item contains fat. The food items may sometimes contain a little water. Therefore, after you have rubbed an item on paper, let the paper dry for a while. If there were any water that may have come from food, it would dry up after some time. If no oily patch shows up after this, the food item does not contain any fat.

Que.1)Which colour indicates the presence of proteins in the food items?

a) Blue

b) Green

c) Violet

d) Blue – black

Que.2) We put drops of dilute Iodine solution to test the presence of ………………………………………………………………………………………….?

a) Oil

b) Starch

c) Vitamin

d) Protein

Que.3)If the colour of the food item turns blue- black, then it contains fat.

a) True

b) False

Que.4) How can we test the presence of fats in food items?

Que.5) Solutions of Copper sulphate and caustic soda are used to test the presence of which nutrient? Elaborate how its presence is detected?

Answer Key

Que.1.a)Violet

Que.2.b) Starch

Que.3. b) False

Que.4) Answer: The presence of fats in food items can be test by taking a small quantity of a food item. Wrapping it in a piece of paper and crushing it. Next, straightening the paper and observing it carefully. If you see an oily patch on paper, then it shows that the food item contains fat.

Que.5) Answer: Solutions of both the copper sulphate and caustic soda are used to test the presence of proteins in food items.

When the colour of the food item turns violet, it indicates the presence of proteins in the food item.

Case study 3

Foods containing fats and carbohydrates are also called ‘energy giving foods’. Proteins are needed for the growthand repair of our body. Foods proteins are often called ‘body building foods’. Vitamins help in protecting our body against diseases. Vitamins are of different kinds known by different names. Our body needs all types of vitamins in small quantities. Vitamin A keeps ourskin and eyes healthy. Vitamin C helpsbody to fight against many diseases.Vitamin D helps our body to use calcium for bones and teeth.

However, in a given raw material, one particular nutrient may be present in much larger quantity than in others. For example, rice has more carbohydrates than other nutrients. Thus, we say that rice is a “carbohydrate Rich” source of food.

Besides these nutrients, our body needs dietary fibres and water. Dietary fibres are also known as Roughage. Roughage is mainly provided by plant products in our foods. Whole grains and pulses, potatoes, fresh fruits and vegetables are main sources of roughage.

Que.1) …………………………..…………………..……………………keeps our skin and eyes healthy?

a) Vitamin D

b) Vitamin C

c) Vitamin E

d) Vitamin A

Que.2)Food containing Proteins are also known as “energy giving foods”?

a) True

b) False

Que.3) Name the nutrientneeded for the growth and repair of the body?

a)Carbohydrates

b) Roughage

c) Minerals

d) Proteins

Que.4) what are Roughages?

Que.5) Mention ways in which Vitaminsare helpful for the body?

Answer Key

Que.1. a) Vitamin A

Que.2.b) False

Que.3.d) Proteins

Que.4) Answer: Dietary fibres are also known as Roughages. It is mainly provided by plant products in our foods. The main sources of roughages are whole grains and pulses, potatoes, fresh fruits and vegetables.

Que.5) Answer: Vitamins help in protecting our body against diseases. Vitamins are of different kinds known by different names. Our body needs all types of vitamins in small quantities. Vitamin A keeps our skin and eyes healthy. Vitamin C helps body to fight against many diseases. Vitamin D helps our body to use calcium for bones and teeth.

Case study 4

The food we normally eat in a day is our diet. For growth and maintenance of good health, our diet should have all the nutrients that our body needs, in right quantities. Not too much of one and not too little of the other. The diet should also contain a good amount of roughage and water. Such a diet is called a balanced diet.Pulses, groundnut, soyabean,Sprouted seeds (moong and BengalGram), fermented foods (South IndianFoods such as idlis), a combination ofFlours (missi roti, thepla made fromCereals and pulses), banana, spinach,Sattu, jaggery, available vegetables and other such foods provide many Nutrients.

Eating the right kind of food is not enough. It should also be cooked properly so that its nutrients are notlost. But there are some nutrients that get lost in the process of cooking and preparations. If the vegetables and fruits are washed after cutting or peeling them, it may result in the loss of some vitamins.

The skins of many vegetables and fruits contain vitamins and minerals. Similarly, repeated washing of rice and pulses may remove some vitamins and minerals present in them. We all know that cooking improves the taste of food and makes it easier to digest. At the same time, cooking also results in the loss of certain nutrients. Many useful proteins and considerable amounts of minerals are lost if excess water is used during cooking and is then thrown away. Vitamin C gets easily destroyed by heat during cooking.Also It can be very harmful for us to eat too much of fat rich foods and we may end up suffering from a condition called obesity.

Que.1) An example of fermented fooditem is ……………………………………………………………………………………..

a) Thepla

b) Idli

c) Sattu

d) Sprouted seeds

Que.2) A considerable amount of …………………………………………………………………………..………….……..And……………………………………………………………….…..  are lost if we use water in excessive amount during cooking?

a) Vitamins and minerals

b) Proteins and fibre

c) Minerals and proteins

d) Vitamins and fibre

Que. 3) Eating too much of fat rich foods can lead to a condition called obesity?

a) True

b) False

Que.4) What do you understand by the term “balanced diet?”

Que.5) Mention the disadvantages of cooking food?

Answer Key

Que.1.b)Idli

Que.2.c) Minerals and proteins

Que.3. a)True

Que.4) Answer:Our food should have all the necessary nutrients in right quantities, along with a good amount of roughage and water. Such a diet is known as a balanced diet.

Que.5) Answer: Cooking results in the loss of certain nutrients. Many useful proteins and considerable amounts of minerals are lost if excess water is used during cooking and is then thrown away. Vitamin C gets easily destroyed by heat during cooking.

Case Study 5

Our meals usually have at least one item made of some kind of grain. Other items could be a dal or a dish of meat and vegetables. It may also include items like curd, butter milk and pickles. Some examples of meals from different regions are given in table 1. Select food items you depicted on the map in Chapter 1. Add some more meals to this list and enter these in Table 1. Sometimes, we may not really have all this variety in our meals. If we are travelling, we may eat whatever is available on the way. It may not be possible for some of us, to eat such a variety of items, most of the time. There must be some reason though, why meals usually consist of such a distribution. Do you think that our body needs different kinds of food for some special purpose?

Table 1

Q 1.) Name the grain most commonly eaten by the people of Punjab?

a) Makki roti

b) Rice

c) Curd

d) Meat

 

Q 2.) The item among these we usually have in our meal is ………………………..……………………………………………..

a) Curd

b) Grain

c) Ghee

d) Kunduru

 

Q 3.) Which vegetable is commonly eaten by people of Punjab?

a) Rasam

b) Kunduru

c) Sarson saag

d) Rajma

Q 4. Write the common meal consumed by people of Andra Pradesh?

Q 5. Write one situation when it is not possible for us to have a healthy distribution of meal?

Answer Key

Q 1. Answer:a) Makki roti.

Q 2. Answer: b) Grain.

Q 3 Answer: c) Sarson saag.

Q 4 Answer: People of Andra Pradesh eat rice, tuar dal, rasam and kunduru along with other items such as buttermilk, ghee and pickle.

Q 5 Answer: Usually when we are travelling we have to eat whatever is available to us on the way. So in such a situation it is not possible to have a variety of meal.

Updated: March 11, 2022 — 3:23 pm

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