Grade 5 Q&A: Chapter 19: Constituents of Food

Concept Questions

Q1: What are the main constituents of food (nutrients)?

Answer: The main constituents of food are carbohydrates (starch, sugars, fibre), fats, proteins, vitamins, and minerals.

Q2: What is the test for starch?

Answer: Starch turns blackish blue when it comes in contact with iodine.

Q3: Name two foodstuffs that contain starch.

Answer: Potatoes and sago contain starch. Cereals like jowar, bajra, wheat, and rice also contain a lot of starch.

Q4: What is the main use of starchy foods for our body?

Answer: Starchy foods provide energy to our body, which is used for different kinds of work and also keeps the body suitably warm.

Q5: Why do we feel hungrier in winter than in summer?

Answer: We feel hungrier in winter because our body needs more energy to keep itself warm in the cold weather.

Q6: What is fibre (roughage) and what is its function in digestion?

Answer: Fibre (also called roughage) is a fibrous substance found in grains, fruits, and vegetables. Its function in digestion is to help food move forward in the alimentary canal at the right speed and to form stool from undigested food.

Q7: What can happen if our food does not contain enough fibre?

Answer: If our food does not contain enough fibre, it can lead to constipation.

Q8: Name two foodstuffs that contain different kinds of sugars.

Answer: Ripe fruits like mango, banana, chickoo, as well as honey and milk, contain various kinds of sugars.

Q9: What are carbohydrates composed of?

Answer: Carbohydrates are composed of starch, sugars, and fibre.

Q10: What is the most important use of carbohydrates?

Answer: The most important use of carbohydrates is to provide the body with energy.

Q11: How can you test for the presence of fats in food?

Answer: Paper becomes translucent when a fatty substance is applied to it. This can be used as a sign of the presence of fats.

Q12: How much energy do fats provide compared to carbohydrates?

Answer: Fats give twice as much energy as carbohydrates.

Q13: Name two examples of fats.

Answer: Cream, butter, ghee, and oil are examples of fats. Nuts, meat, and egg yolk also contain fats.

Q14: What is the function of the layer of fat under our skin?

Answer: The layer of fat under our skin gives shape to the body and, like a blanket, also prevents loss of heat from the body. It also protects internal organs from external injury.

Q15: What are proteins often called in relation to the human body?

Answer: Proteins are called the building blocks of our body.

Q16: Why are proteins necessary for our body?

Answer: Proteins are necessary for the growth of the body, as well as for the repair of the wear and tear of the body. They are required in plenty during the growing years.

Q17: Name two rich sources of proteins.

Answer: All different daals (pulses), groundnuts, milk and milk products (like yoghurt, khoya, paneer), eggs, meat, and fish are rich sources of proteins.

Q18: What are macronutrients? Name them.

Answer: Macronutrients are food constituents that our body requires in large proportions. They are carbohydrates, fats, and proteins.

Q19: What are micronutrients? Name them.

Answer: Micronutrients are food constituents that our body needs in very small quantities. They are vitamins and minerals.

Q20: What happens if there is a deficiency of any vitamin? Give an example.

Answer: A lack or deficiency of any vitamin results in serious disorders. For example, a deficiency of vitamin 'A' over a long period results in night-blindness, and a deficiency of vitamin 'D' results in weak and brittle bones.

Q21: Why is iron necessary for the body?

Answer: Iron is necessary for carrying oxygen to different parts of the body.

Q22: What is anaemia?

Answer: Anaemia is a condition where there is a deficiency of iron in the blood, causing the body to not get enough supply of oxygen, leading to constant weakness and tiredness.

Q23: What is a 'balanced diet'?

Answer: A balanced diet is a diet which provides all the different constituents of food, namely, carbohydrates, proteins, fats, vitamins, and minerals, in the right quantities.

Q24: What is meant by 'malnutrition'?

Answer: Malnutrition occurs if a person’s diet lacks some constituents over a long period of time, meaning that person does not get proper nourishment.

Q25: What are the consequences of malnutrition on a person's health?

Answer: Malnutrition has serious consequences for a person’s health. For example, growth can be stunted, one may feel constantly tired, and deficiencies of vitamins or minerals can cause specific disorders.

Application-Based Questions

Q26: Why are children told to drink milk every day?

Answer: Children are told to drink milk every day because milk is a rich source of proteins and calcium. Proteins are essential for growth and repair of the body, which is crucial during childhood, and calcium makes bones strong.

Q27: You are making a green veg thaalipeeth with yoghurt. Which food constituents do you get from this meal?

Answer: From green veg thaalipeeth (made from flour, vegetables) and yoghurt, you would get: * **Carbohydrates:** From the flour (starch) and some vegetables. * **Proteins:** From the yoghurt and possibly some pulses in the thaalipeeth. * **Fats:** From the oil/ghee used in thaalipeeth and from yoghurt. * **Vitamins & Minerals:** From the green vegetables and yoghurt. * **Fibre:** From the vegetables and whole grain flour (if used).

Q28: Which food constituents do we get from the ingredients used to make bhel?

Answer: From ingredients like puffed rice, sev, chutneys, chopped onion, tomato, and potatoes in bhel, we primarily get: * **Carbohydrates:** From puffed rice, sev, and potatoes. * **Fats:** From the oil in sev. * **Vitamins & Minerals:** From onion, tomato, and other vegetables. * **Fibre:** From the vegetables.

Q29: A child eats only sweets, chocolates, and fried stuff, and grows fat. Why might this child still be considered malnourished?

Answer: This child might be considered malnourished because even though they are gaining weight, they are likely consuming only one kind of foodstuff, primarily fats and sugars. Their body is not getting all the necessary food constituents like proteins, vitamins, and minerals in the right proportions, which are crucial for proper growth, development, and resistance to diseases.

Q30: You have a piece of chikki (gud-dani) and a banana. What food constituents do you get from each?

Answer: * **Chikki (Gud-dani):** From the nuts, you get **proteins** and **fats**. From the jaggery, you get **sugars** (carbohydrates) and **iron** (a mineral). * **Banana:** From the banana, you get **sugars** (carbohydrates), some **minerals**, and **fibre**.

Q31: Why is it better to eat freshly prepared food items that make for a balanced diet rather than tempting, readymade foods from the market?

Answer: It is better to eat freshly prepared food items that make for a balanced diet because readymade foods often lack essential nutrients, may contain excessive sugar, salt, or unhealthy fats, and might have preservatives. Freshly prepared balanced meals ensure that the body receives all the necessary food constituents in the right proportions for proper nourishment and health.

Higher-Order Thinking Questions

Q32: "Sugars formed by the digestion of starch act as fuel for our body." Explain this analogy.

Answer: This analogy means that just as fuel (like petrol or coal) is burned to produce energy for machines to work, the sugars produced from the digestion of starch in our food are "burned" slowly in our body's cells. This process releases energy that our body uses to perform all its functions, such as working, playing, growing, and keeping warm, making sugars the body's primary energy source.

Q33: Why are boxes of fragile articles like TV, refrigerator, light bulbs, glasses, mirrors packed with corrugated cardboard, thermocol or bubble wrap? How does this relate to a function of fats in our body?

Answer: These fragile articles are packed with materials like corrugated cardboard, thermocol, or bubble wrap because these materials act as **padding** or **cushioning**. They absorb shocks and impacts, protecting the delicate articles from damage if the boxes shake, fall, or get hit. This relates to the function of fats in our body because the layer of fat under our skin similarly acts as a protective padding. It protects our internal organs and bones from external injuries, preventing immediate damage.

Q34: Why do we use a padding of cloth under a mortar when we place it on the floor and pound something in it?

Answer: We use a padding of cloth under a mortar when pounding something in it to **absorb the shock and vibrations**. The cloth acts as a cushion, preventing the mortar from slipping, reducing noise, and protecting the floor from damage due to the impact of pounding. This is similar to how padding protects fragile items or how fat protects our internal organs by absorbing impact.

Q35: How does the statement "From every food item in our diet we get several constituents of food" support the idea of needing variety in our diet?

Answer: While it's true that every food item provides multiple constituents (e.g., chikki gives proteins, fats, carbs, iron), the statement supports the need for variety because no single food item provides *all* the necessary constituents in the *right proportions*. To ensure our body receives adequate amounts of all macronutrients (carbohydrates, fats, proteins) and micronutrients (vitamins, minerals), we must consume a diverse range of foods from different food groups.

Q36: What is the significance of the 'Do you know?' section about misconceptions regarding diet (e.g., a fat child being healthy)?

Answer: The 'Do you know?' section is significant because it addresses a common misconception that a fat child is necessarily healthy. It emphasizes that health is not just about weight but about proper nourishment. A child who eats only unhealthy foods (sweets, chocolates, fried stuff) might gain weight but could still be malnourished due to a lack of essential nutrients, highlighting that a balanced diet, not just caloric intake, defines health.

References

1. Maharashtra State Board Environmental Studies (Part One) Standard Five Textbook (2015 Edition) - Chapter 19: Constituents of Food, pages 96-102.
2. Maharashtra State Board 5th Standard Environmental Studies Syllabus.
3. Balbharati Environmental Studies Part 1 Textbook.