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Class 6 Science — The components of food

Name the nutrients in food, sort familiar foods by the nutrient they are rich in, and read the results of the three food tests.

Name: ________________________

Before you start

Each part of this meal is a source the chapter names for one nutrient.

1234
  1. 1. Rice — carbohydrate
  2. 2. Pulses — protein
  3. 3. Ghee — fat
  4. 4. Lemon — vitamin C

One plate can carry several nutrient groups at once, which is what a balanced diet is built out of.

  1. 1.Match each nutrient to the sign that shows it is present in a food.

    • Starch
    • Fat
    • Protein
    • oily patch on paper
    • violet colour in the test tube
    • blue-black colour with iodine

  2. 2.Sort each food into the nutrient the chapter names it as a rich source of.

    Groups: Carbohydrate · Fat · Protein

    • Egg
    • Potato
    • Butter
    • Ghee
    • Pulses
    • Rice
    • Fish

  3. 3.A thali is served with rice, pulses, ghee and butter on it. Which of them does the chapter name as a source of protein?

    • a) Butter
    • b) Rice
    • c) Ghee
    • d) Pulses

  4. 4.Which pair of nutrients does the chapter group together as the energy-giving foods?

    • a) Fibre and water
    • b) Proteins and vitamins
    • c) Vitamins and minerals
    • d) Carbohydrates and fats

  5. 5.The chapter splits the sources of protein into two lists. Sort each one.

    Groups: Plant source of protein · Animal source of protein

    • Peas
    • Paneer
    • Milk
    • Beans

  6. 6.Dietary fibre supplies no nutrients, but it helps the body get rid of undigested food. What is its other name in the chapter?

  7. 7.Starch is a kind of which major nutrient?

    • a) Fat
    • b) Carbohydrate
    • c) Protein
    • d) Mineral

  8. 8.A diet that supplies the essential nutrients, roughage and water in the right amounts for proper growth is called a ___ diet. Which word fills the gap?

Answer key — Class 6 Science — The components of food

  1. 1. Starch → blue-black colour with iodine; Fat → oily patch on paper; Protein → violet colour in the test tube
  2. 2. Rice → Carbohydrate; Potato → Carbohydrate; Butter → Fat; Ghee → Fat; Pulses → Protein; Egg → Protein; Fish → Protein
  3. 3. d) Pulses
  4. 4. d) Carbohydrates and fats
  5. 5. Peas → Plant source of protein; Beans → Plant source of protein; Milk → Animal source of protein; Paneer → Animal source of protein
  6. 6. roughage
  7. 7. b) Carbohydrate
  8. 8. balanced