Living Science Class 6 Solutions Chapter 2 Components of Food

Living Science Class 6 Solutions Chapter 2 Components of Food

Living Science Class 6 Solutions for Chapter 2 focuses on the components of food, including carbohydrates, fats, proteins, vitamins, and minerals. This chapter explains the importance of each nutrient for growth, energy, and overall health, making it essential for students studying nutrition in science. It covers deficiency diseases related to nutrient shortages, such as kwashiorkor and night blindness, and emphasizes the need for a balanced diet. Ideal for sixth-grade students preparing for exams, this resource provides clear explanations and examples to enhance understanding of food science.

Key Points

  • Explains the role of carbohydrates, fats, and proteins in nutrition for Class 6 students.
  • Covers deficiency diseases like kwashiorkor and scurvy related to nutrient deficiencies.
  • Details the importance of vitamins and minerals for maintaining good health.
  • Discusses the significance of a balanced diet tailored to individual needs.
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LIVING SCIENCE CLASS6 SOLUTION CHAPTER 2. COMPONENTS OF FOOD
P. 17 Oral Questions For Formative Assessment
1. carbohydrates, fats, proteins, vitamins, minerals
2. sugary food, sugars release energy quickly than other energy giving foods
3. They do not provide us quick energy. But when we are short of energy, the body uses them.
4. A 10-year-old child. It is necessary for growth of the body which is the case for the child. Per kilogram
body weight is specified here because protein requirement increases if your weight is more.
5. Plant food, it is a kind of carbohydrate
P. 21 Oral Questions For Formative Assessment
1. a. kwashiorkor b. night blindness
2. a. rickets, deficiency of vitamin D
b. scurvy, deficiency of vitamin C
c. anemia, deficiency of iron
d. goitre, deficiency of iodine in the diet
p. 21 For Formative and Summative Assessment
A. 1. c 2.a 3.c 4. b 5. d 6. a 7. a 8. b
9. d 10. d
B. 1. deficiency 2. true 3. Skin 4. vitamin D 5. calcium 6.water
7. balanced 8. true 9. False 10. Vitamin C
C. 1. Nutrients are divided into the following classes
a. Carbohydrates give us energy to work. For example, starch, sugar and so on.
b. Fats give us more energy than starch or sugar. For example, oil, nuts and so on.
c. Proteins help us to grow. For example, eggs, fish and so on.
d. Vitamins are essential for the proper working of the body. For example, milk, green leafy vegetables and
so on.
e. Minerals are required by our body in small quantities in the diet to maintain good health For example,
liver, eggs, milk and so on.
Carbohydrates and fats provide energy to the body. However, carbohydrates give instant energy.
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2. Foods rich in vitamins and minerals are known as protective foods. They protect our body against
diseases. They are essential for the proper working of the body and to maintain good health.
3. Proteins are needed for the growth and repair of the body. They build new cells and hence are body-
building foods.
4. High or prolonged exposure to heat. For example, vitamin C gets destroyed during cooking due to heat.
5. Sugars and starch are two kinds of carbohydrates. Sugars provide us quick energy.
6. Vitamins and minerals are needed by our body in small quantities only.
7. In marasmus, the child becomes very thin and loose folds of skin can be seen all over the body.
8. The incidence of goiter among the people living in the Himalayan region was quite high because the
iodine content of soil and water is low there.
D. 1. a. For normal growth, healthy eyes and skin. b. For healthy growth and strong blood vessels
c. Helps to use calcium for formation of strong bones and teeth. d. Helps in the clotting of blood.
2. a. For strong bones and teeth. b. For the proper functioning of the nervous system.
c. For growth, for keeping cells and blood healthy.
d. For the formation of the substance that helps red blood cells carry oxygen to body cells.
3. We should drink 6 - 8 glasses of water every day because life processes cannot occur without water. It
only serves as a solvent in which all chemical reactions take place. It helps our body to absorb nutrients
from food and transport them throughout the body. It collects wastes from different parts of the body, and
removes them from the body in the form of urine and sweat.
4. A balanced diet is one that contains the proper amounts of each nutrient. However, balanced diet is not
the same for everyone. It depends on age, sex and the type of work that one does.
5. Diseases caused by lack of essential nutrients such as vitamins and minerals are known as deficiency
diseases.
The four deficiency diseases and the associated nutrients:
(i) Night blindness is caused by the deficiency of vitamin A.
(ii) Beri-beri is a disease caused by the deficiency of vitamin B1.
(iii) Anaemia is caused by the deficiency of iron.
(iv) Goitre is caused by the deficiency of iodine.
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6. Roughage adds bulk to our food. It prevents constipation and ensures proper bowel movement. It also
reduces the risk of heart diseases and bowel cancer.
HOTS Questions
1. Constipation is common among people in the western countries who eat more meat and processed food
and not enough plant food because of a diet low in fibre necessary for the proper functioning of the
digestive system. Fibre adds bulk to the food and prevents constipation by ensuring proper bowel
movement.
2. No. Because the engineer does not do physical work and hence does not require the extra calories that
eating more carbohydrates and fats will provide. In fact this may make him gain weight and hence become
less healthy.
3. No, because though milk contains most nutrients, it does not provide roughage which is essential for
proper digestion and bowel movements.
4. In such a voyage it would be difficult to get fresh fruits and vegetables that are necessary to provide
vitamin C, a lack of which would lead to gum problems (scurvy).
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FAQs of Living Science Class 6 Solutions Chapter 2 Components of Food

What are the main components of food covered in Chapter 2?
Chapter 2 discusses five main components of food: carbohydrates, fats, proteins, vitamins, and minerals. Carbohydrates provide quick energy, while fats offer more sustained energy. Proteins are essential for growth and repair of body tissues. Vitamins and minerals are crucial for various bodily functions and help prevent diseases. Understanding these components is vital for maintaining a healthy diet.
What deficiency diseases are mentioned in this chapter?
The chapter highlights several deficiency diseases, including kwashiorkor, which is caused by a lack of protein, and night blindness, resulting from insufficient vitamin A. Other conditions discussed include rickets due to vitamin D deficiency, scurvy from a lack of vitamin C, and anemia caused by iron deficiency. These diseases illustrate the importance of a balanced diet rich in essential nutrients.
How does the chapter define a balanced diet?
A balanced diet is defined as one that contains the right amounts of each nutrient necessary for health. The chapter emphasizes that a balanced diet varies based on factors such as age, sex, and physical activity levels. It is crucial for students to understand that different individuals have different dietary needs to maintain optimal health and prevent deficiency diseases.
Why is water considered an essential nutrient in this chapter?
Water is highlighted as an essential nutrient because it plays a critical role in various bodily functions. It serves as a solvent for biochemical reactions, aids in the absorption of nutrients, and helps transport them throughout the body. Additionally, water is vital for removing waste products through urine and sweat. The chapter stresses the importance of staying hydrated for overall health.
What role do vitamins play in the body according to this chapter?
Vitamins are described as essential for the proper functioning of the body in this chapter. They support various physiological processes, including immune function, energy production, and the maintenance of healthy skin and vision. Each vitamin has specific roles, and deficiencies can lead to serious health issues. The chapter encourages students to consume a variety of foods to ensure they receive all necessary vitamins.
How does the chapter explain the importance of roughage in the diet?
Roughage, or dietary fiber, is explained as crucial for digestive health in the chapter. It adds bulk to food, helping to prevent constipation and promoting regular bowel movements. Additionally, roughage can reduce the risk of heart disease and certain cancers. The chapter encourages students to include plant-based foods in their diets to ensure adequate fiber intake.

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