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Components of Food
Last Updated on September 18, 2022 By Mrs Shilpi Nagpal 4 Comments

Question 1 Name the nutrients present in our food which give mainly energy to our
body?

Question 2 Name the nutrient which is needed for the growth and repair of our body?

Question 3 Name the major nutrients in our food?

Question 4 Name few foods each rich in fats, proteins, carbohydrates, vitamins,
minerals?

Question 5 Name the vitamin which is required for maintaining good eyesight?

Question 6 Which vitamin is produced in the human body when skin is exposed to
sunlight?

Question 7 What is the function of carbohydrate present in our food?

Question 8 Why vitamins are necessary in our food?

Question 9 State the functions of water in our food?

Question 10 What is roughage? What is the function of roughage in our body? Name
the sources of roughage in our food?

Question 11 How will you test the presence of fat in a given food material?

Question 12 How will you test the presence of starch in a given food material?

Question 13 How will you test the presence of protein in a given food material?

Question 14 Why fats and carbohydrates are called energy giving food?

Question 15 What is vitamin B complex?

Question 16 Why do we need calcium in our diet? Name the food items which are rich
in calcium?

Question 17 Why do we need iron in our diet? Name the food items which are rich in
iron?

Question 18 Why do we need iodine in our diet? Name the food items which are rich
in iodine?

Question 19 Define the term nutrients?

Question 20 Name the sources of plant proteins?

Question 21 Name the sources of animal proteins?

Also Read NCERT Solutions for Chapter 2 Components of Food

Fibre
A very thin thread-like strand from which cloth is made is called fibre.

Fabric is produced by weaving or knitting long, twisted threads called yarn made
from fibres.
Our school uniform, shirts , trouser ,blouses ,skirts, shorts ,saree, shawl,
blanket, bed sheets, towel, table cloth, curtains, duster are all made from
different kinds of fabrics.

We can see a large variety of fabrics. Some fabrics are made of cotton, others are
made of wool or silk whereas other are made of synthetic material.

Contents [hide]

1 Nutrients
2 Our food has 5 Major Nutrients
3 Components of Food
4 Carbohydrate
4.1 Test for presence of starch
5 Fats
5.1 Test for Fats
6 Proteins
6.1 Test for Proteins
7 Vitamins
7.1 Vitamin A
7.2 Vitamin B
7.3 Vitamin C
7.4 Vitamin D
8 Minerals
9 Sources of Calcium
10 Sources of Phosphorus
11 Sources of Iodine
12 Sources of Iron
13 Water
14 Roughage
Nutrients
A meal consists of Chapatti, dal, bhindi, fish curry, vegetables, curd, butter,
milk, pickles, pulses etc.

A substance which is essential for maintaining life and for growth is called
nutrients.

Our food has 5 Major Nutrients

(1) Carbohydrates

(2) Fats

(3) Proteins

(4) Vitamins

(5) Minerals

Water and roughage are also important parts of our food.

Components of Food
Components of food

Our food has 7 components:

(1) Carbohydrates
(2) Fats

(3) Proteins

(4) Vitamins

(5) Minerals

(6) Water

(7) Roughage

Carbohydrate
Function

They provide energy to our body.

For Example : glucose, sugar starch( it comes from cereals like wheat and rice)

Wheat –> Chapatti, bread, noodles

Rice—> Idli, Dosa

Potatoes contain a lot of carbohydrates.

Sources of Carbohydrates are wheat, rice, Maize, millet, potato, sweet potato,
sugar, honey, banana, mango, papaya etc.

Test for presence of starch

The presence of starch in food item can be tested by using a dilute iodine
solution.

This test is based on the fact that iodine produces a blue – black colour on
combination with starch.

A food items which gives a blue black colour on adding a few drops of dilute iodine
solution will contain starch.

A food item which does not produce a blue black colour on adding dilute iodine
solution will not contain starch.

Procedure

1. Take a small quantity of the food to be tested.

2. Add 2-3 drops of dilute iodine solution to the food with a dropper.

3. If a blue black colour is produced then starch is present in the given food.

Fats
Fats also provide energy to our body. They provide us twice as much energy as that
provided by the same amount of Carbohydrates.

For example: butter, ghee, milk, cheese, oil (groundnut, mustard, sunflower,
coconut), egg yolk, meat, cashew, soybean.

Fats are solid at room temperature and oils are liquid at room temperature.
Fats as well as carbohydrate provide energy, therefore they are called energy
giving food.

Plant sources of fats are groundnut oil, mustard oil, coconut oil, Sunflower oil,
til, nuts.

Animal sources of fats are butter, ghee, milk, cheese, eggs, meat.

Test for Fats

A translucent object is one which allows light to pass through it partially.

Fats produce a greasy patch when rubbed on a clean sheet of paper. The greasy patch
produced by a fat on paper is translucent which lets some light to pass through it
when paper is held towards a source of light. Since some light passes through it, a
greasy patch appears to be bright as compared to rest of the paper.

Procedure

1. Rub a small quantity of the given food in the centre of brown paper.

2. Hold this paper in front of a source of light and look through it.

3. If the food has left a bright greasy patch on paper, then fat is present in the
food.

4. The food item being tested may sometimes contain a little water which may
produce a wet patch. So after rubbing the food item on paper, the paper should be
allowed to dry for a while.

5. If the greasy patch remains even when the paper is dried then the food item
contains fat.