Chapter 2: Components of Food

Q1. List out the different components of food.

Ans. The different components of food are: Carbohydrates, proteins, fats, vitamins,
minerals, roughage and water.
Q2. Discuss the two types of carbohydrates with examples. Also explain why our body
needs them.
Ans. The two different types of carbohydrates are ‘simple sugar’ and ‘complex sugar’

Simple carbohydrates (sugar) Complex carbohydrates (Sugar)

Sugar is called the simple carbohydrate. Starch is called the complex carbohydrate.
Fruits, honey and table sugar are some Plants store energy in the form of starch.
sources of simple carbohydrates Rice, water, corn, potato and bread are some
sources of complex carbohydrate.

Q3. Write the functions of proteins in our body. Give five good sources of protein.
Ans. Proteins are known as the body building food. Proteins are needed by our body
because it is required for muscle-building and repairing worn-out diseases. Proteins helps in
development and growth of the body. Our muscles, organs and even blood are made up of
mostly proteins.
Proteins in our diet come from both animal and plant sources. Meat, fish, eggs and milk are
some animal sources of proteins. Pulses, soybeans, grams and nuts are some plant sources
of protein.
Q4. Differentiate between saturated and unsaturated fats. Give examples.
Ans. Saturated fats are normally solid at room temperature. Generally derived from animal
products: Example: Meat, ghee, butter, cheese.
Unsaturated fats are mostly liquid at room temperature. Generally derived from plant
products. Example: Vegetable oil, nuts.
Q5. Differentiate between the two types of vitamins.
Ans. The two types of vitamins are fat-soluble vitamins and water- soluble vitamins.
Fat- soluble vitamins Water- soluble Vitamins
1. These vitamins are in the fat These are not stored in our body.
tissues of our body and are only
used when the body needs them.
2. Regular intake is not necessary Need to supplied to through food items.
Regular intake is necessary.
3. Vitamins A, D, E, K. Vitamins B complex and C.

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Q6. Write the functions of minerals in our body. Name some good sources of minerals.
Ans. Minerals are micronutrients and are known as protective food. We need minerals in
our diet because they help our body to stay healthy. Minerals perform important functions
like formation of bones, teeth and blood cells helps in maintaining a normal heartbeat.
Food rich in minerals are: Dairy products, green leafy vegetables, fish, Citrus fruits.
Q7. Write short note on dietary fibers (Roughage).
Ans. The fibers that we eat are known ad dietary fibers or roughage. The portion of the
plant that remains undigested and do not provide any nutrients to our body is called
roughage or dietary fibers.
Roughage are of two types: Soluble and insoluble. Soluble roughage is soluble in water
whereas insoluble roughage is not.
Apple, strawberry, peach and rice are examples of food rich in soluble roughage.
Whole grain, carrot, cabbage, turnip and cauliflower are examples of food rich in insoluble
roughage.
Lack of insoluble roughage in the diet causes stool to become hard and difficult to pass.
This condition is called constipation.
Q8. Define a balanced diet.
Ans. A diet that contains adequate amount of different nutrients required for the heathy
functioning of our body is called a balanced diet. A balanced diet must include food items
like carbohydrates, proteins, fats, vitamins, minerals along with roughage and water .Ex
food items like
Milk group: Milk and milk products.
Meat groups: Meat (Chicken, fish, lamb) and meat substitutes (beans, peas, nuts and seeds).
Fruit and vegetables: All edible fruits and vegetables.
Grain Group: Includes breads and cereals.
Q9. Why is water important for our body?
Ans. Water is needed by our body for good health. Almost 70% of our body weight is
water.
It helps to transport substances inside our body.
It helps our body to absorb nutrients.
It regulates the body temperature.

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It is needed for various chemical reactions that take place inside our body during digestion,
excretion, etc.
Q10. What are deficiency diseases?
Ans. Diseases that are caused due to the lack of nutrients in the diet are called deficiency
diseases. They are different from other diseases as they cannot be transmitted from one
person to another.
Q11. What is dehydration? How can it be treated?
Ans. Excess loss of water from the body leads to a condition called dehydration.
Dehydration causes loss of salts and leads to weakness in the body. Oral Rehydration
Solution (ORS) can be given to the patient to recover from dehydration. It can be made by
mixing 8 spoons of sugar and 1 teaspoon of salt in 1litre of clean, drinking water.
Q12. Why do growing children need more proteins.
Ans. Growing children need more proteins in their diet. The growing children need proteins
in the diet to fulfil the requirement of body development and growth. Lack of proteins in the
diet can cause weakness in muscles. Deficiency of proteins leads to a disease called
Kwashiorkor.
Deficiency of proteins along with carbohydrates deficiency is called ‘Protein Energy
Malnutrition’ (PEM). It leads to marasmus.
Q13. Differentiate between constipation and dehydration.
Ans.
Constipation Dehydration
Constipation is the condition in which Dehydration is the condition of excess
lack of insoluble roughage in the diet loss of water from the body.
causes the stool to become hard and
difficult to pass.

Q14. Mention the different kinds of vitamins with their sources, functions and
deficiency disease.
Ans.
Vitamins and sources Function Deficiency Disease and
symptoms.
A Keeps eyes, hair and skin Night Blindness
Source: Green leafy healthy Symptoms: Dryness of eyes,
vegetables, fruits, butter, improper vision.
egg yolk, carrots and fish.

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 B1 Aids in digestion; Beriberi
Sources: Eggs, whole maintains nervous system. Symptoms: Inflammation of
grains and sprouts nerves; digestive problems and
heart abnormalities.
B2 Keeps skin and mouth Skin disorders
Sources: Eggs, milk and healthy.
green leafy vegetables.
C Helps to resist infectionsScurvy
Sources: Citrus fruits, and keeps teeth, gums and Symptoms: Loosening of teeth;
tomatoes and sprouts. joints healthy spongy and bleeding gums;
increased susceptibility to
disease; slow healing of wounds;
weakness; pain in the limbs.
D Aids in the normal growth Rickets
Sources: Milk, fish and of bones in children Symptoms: Weak bones
eggs:
Sunlight

K Helps in blood clotting Hemorrhage (excessive

Sources: Spinach, cabbage, bleeding)
green leafy vegetables. Symptoms: Affects clotting of
blood.
E Protects the cell from Chronic Liver Disorder
Sources: Avocado, damage Symptoms: Poor eating habits
spinach, ground nuts, and loss of weight.
coconut oil.

Q15. Mention the different kinds of vitamins with their sources, functions and
deficiency disease.
Ans.
Minerals sources Symptoms Deficiency
disorders
Calcium Milk, green Brittle bones, Osteoporosis,
vegetables stunted growth, rickets
Function:
Strengthens bones Weak teeth and
and teeth and helps bones.
in blood clotting.

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Phosphorus Cereals, pulses, Weakening of Rickets in children
milk bones, poor
Function:
development
Strengthens bones
and teeth.
Iron Dates, jaggery, Pale colouration of Anaemia
pulses, spinach, skin, fatigue, brittle
Function: Helps in
leafy vegetables etc and white nails.
formation of
haemoglobin and red
blood cells.
Iodine Fish and salt Enlargement of Goitre
thyroid gland,
Function: Required
mental retardation,
for proper working
growth stunted
of thyroid gland.
Magnesium Green vegetables, Loss of appetite, Weak muscles and
cereals, fish, chicken nerves.
Function: Protein Sleeplessness, upset
synthesis, muscle stomach
and nerve
function.
Calcium Milk and milk Weakness in bones, Weak bones, teeth
products, ragi muscles, tooth decay decay
Function: Regulates
the functioning of
muscles and nerves.
Bone , teeth
formation

Q16. How will the test for protein, starch, sugar and fats in the food?
Ans.
Starch Sugar Proteins Fats
The food is tested The food is tested The food is first The food is placed
with iodine with Benedicts added with copper on a paper and
solution. solution and kept in sulphate solution smashed.
hot water followed with
sodium hydroxide

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A color change to Color change from A color change Oily translucent
blue black indicates Blue from blue to shades stain on the paper
the presence of to green: low of purple indicates indicates the
starch. sugar the presence of presence of fats.
Blue to yellow: proteins.
medium sugar.
Blue to
red/orange: high
sugar

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