Components of food Class 6 Science Chapter 1 Notes

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Components of food Class 6 Science Chapter 1 Notes

Food: Food refers to a group of edible substances that provide energy to living beings, repair old tissues, and build new tissues.

Nutrition: Nutrition is the process of consuming nutrients required for the growth and development of our body and to obtain energy.

Nutrients: The main substances found in food are fats, proteins, and carbohydrates. In addition, other important nutrients include water, salts (minerals), vitamins, and fibers.

Diet: Diet refers to the amount of food eaten by a person at a given time.

Malnutrition: Malnutrition is a condition that occurs when a person does not receive adequate food or when their diet lacks all the necessary nutrients they need.

Energy-giving food: Carbohydrates and fats are the primary sources of energy for the body.

Bodybuilding food: Proteins are crucial for the growth and repair of our body. Foods rich in proteins are often referred to as “body-building foods.”

Protective food: Vitamins and minerals play a vital role in keeping the body healthy and preventing diseases.

Carbohydrates: Carbohydrates can be obtained from grains, fruits, vegetables, and milk. They are excellent sources of energy for the body. Foods containing carbohydrates are often referred to as “energy-giving foods.”

Fats: Fats can be obtained from both plant and animal sources. They are a concentrated source of energy and also help protect the body from injuries.

Proteins: Proteins are found in foods such as milk, fish, meat, eggs, and beans. They are essential for the growth and repair of the body. Foods rich in proteins are often called “body-building foods.”

Vitamins: Vitamins are required by the body in very small quantities. They play a crucial role in maintaining the health of the eyes, bones, teeth, and gums. There are many different vitamins, each with its own specific function.

Minerals: Minerals are also required by the body in small quantities. They are essential for proper growth and to maintain good health.

Water: Water is required by the body in large quantities on a daily basis. It helps in various bodily functions such as digestion, sweating, and blood circulation.

Roughage: Roughage, also known as dietary fiber, is obtained from whole grains, flour and cereals, potatoes, fresh fruits, and vegetables. It aids in proper digestion of food and prevents constipation.

Test for Starch

Materials required:

• A small quantity of a food item or a raw ingredient.
• 2-3 drops of dilute iodine solution.

Procedure:

• Add 2-3 drops of dilute iodine solution to the food item.
• Observe if there is any change in the color of the food item.
• If the food item turns blue-black, it contains starch.

Observations:

• If the food item turns blue-black, it indicates the presence of starch.
• If the food item does not turn blue-black, it does not contain starch.

Test for Protein:

Materials required:

• A small quantity of a food item for testing.
• A clean test tube.
• 10 drops of water.
• 2 drops of copper sulfate solution.
• 10 drops of caustic soda solution.
• A dropper.

Procedure:

• Add a small quantity of the food item to the test tube.
• Add 10 drops of water to the test tube.
• Using a dropper, add 2 drops of copper sulfate solution to the test tube.
• Using a dropper, add 10 drops of caustic soda solution to the test tube.
• Shake the test tube well.
• Let the test tube stand for a few minutes.

Observations:

• If the test tube turns violet, it indicates the presence of proteins in the food item.
• If the test tube does not turn violet, it indicates that the food item does not contain proteins.

Conclusion:

• The test for protein can be done on cooked or raw food items.
• The test for protein is a simple and quick way to determine whether a food item contains proteins.
• The violet color observed in the test tube is due to the reaction between copper sulfate and caustic soda with proteins.

Test for Fats:

Materials required:

• A small quantity of a food item.
• A piece of paper.

Procedure:

• Wrap the food item in a piece of paper.
• Crush the food item in the paper.
• Straighten the paper and observe it carefully.

Observations:

• If there is an oily patch on the paper, it indicates the presence of fat in the food item.
• If there is no oily patch on the paper, it indicates that the food item does not contain fat.

What do various nutrients do for our body?

Carbohydrates:

• Carbohydrates provide energy to our body.
• Foods containing carbohydrates are also called “energy-giving foods.”

Fats:

• Fats also provide energy to our body.
• Fats yield more energy compared to carbohydrates.

Proteins:

• Proteins are needed for the growth and repair of our body.
• Foods containing proteins are often called “body-building foods.”

Vitamins:

• Vitamins help protect our body against diseases.
• Vitamins also help keep our eyes, bones, teeth, and gums healthy.
• There are many different vitamins, each with its own specific function.

Minerals:

• Minerals are needed by our body in small amounts.
• Each mineral is essential for proper growth of the body and to maintain good health.

Dietary fibers:

• Dietary fibers, also known as roughage, mainly come from plant products in our foods.
• Whole grains, pulses, potatoes, fresh fruits, and vegetables are the main sources of dietary fibers.
• Although they do not provide nutrients to our body, dietary fibers are an essential component of our food and add bulk to it.

Water:

• Water helps our body absorb nutrients from food.
• Water also helps eliminate waste from the body through urine and sweat.
• We get most of the water that our body needs from the liquids we drink, such as water, milk, and tea.
• We also add water to most cooked foods.

Balanced Diet

• A balanced diet is one that contains all the nutrients that our body needs in the right quantities.
• It should also contain a good amount of dietary fibers and water.
• Pulses, groundnut, soybean, sprouted seeds, fermented foods, a combination of flours, banana, spinach, sattu, jaggery, and available vegetables are all good sources of nutrients.
• Eating the right kind of food is not enough; it should also be cooked properly to retain its nutrients.
• It is important not to wash the skins of many vegetables and fruits after cutting or peeling them, as they contain vitamins and minerals.
• Repeated washing of rice and pulses may also remove some vitamins and minerals.
• Cooking can result in the loss of certain nutrients, so it is important to cook food in the right way.
• For example, using too much water during cooking can result in the loss of proteins and minerals.
• Vitamin C is easily destroyed by heat during cooking, so it is important to cook foods high in vitamin C in a way that minimizes nutrient loss.
• Eating a variety of foods from all food groups ensures that we get all the nutrients we need.
• Consuming too much fat-rich food can be harmful and contribute to obesity.

Deficiency Diseases:

• Deficiency diseases are caused by a lack of specific nutrients in the diet.
• Insufficient intake of one or more nutrients can lead to diseases or disorders in our body.
• Deficiency diseases can be prevented by eating a balanced diet that includes all the essential nutrients.

Table: Diseases/Disorders Caused by Deficiency of Vitamins and Minerals