Short Answer Questions
1. Why is food essential for us?
Answer: Food is essential because it provides energy, supports growth, repairs the body, protects us from diseases and helps maintain various body functions.
2. Why is there diversity in food across India?
Answer: India has different soil types, climate, crops, cultures and traditions. Therefore, traditional food varies from state to state. Food choices are usually related to locally grown crops and taste preferences.
3. How have cooking practices changed over time?
Answer: Earlier, most cooking was done using chulha and grinding was done manually using sil-batta. Today, people commonly use gas stoves and electric grinders. These changes happened due to technological development, better transport and improved communication.
4. Why does a marathon runner drink glucose water?
Answer: A marathon runner drinks glucose water because glucose provides instant energy. Glucose is a carbohydrate and carbohydrates are primary sources of energy.
5. Why are laddoos rich in ghee and nuts eaten in winters?
Answer: Ghee and nuts are rich in fats. Fats provide stored energy and help keep the body warm. Therefore, such laddoos are commonly eaten in winters.
6. Why do sportspersons need more proteins?
Answer: Sportspersons need proteins in larger quantities because proteins help build muscles and repair body tissues.
7. Why are fruits and vegetables important in our diet?
Answer: Fruits and vegetables provide vitamins, minerals and dietary fibres. They help protect the body from diseases and support healthy digestion.
8. What is iodised salt?
Answer: Iodised salt is common salt mixed with required quantities of iodine salts. It helps prevent iodine deficiency disorders such as goitre.
9. Why should cut or peeled fruits and vegetables not be washed repeatedly?
Answer: Washing cut or peeled fruits and vegetables may cause loss of some vitamins. However, fruits and vegetables should be washed properly before cutting or eating.
10. Why is roughage important?
Answer: Roughage helps the body remove undigested food and ensures smooth passage of stools. It helps prevent constipation.
11. Why is water an essential part of our diet?
Answer: Water helps the body absorb nutrients and remove wastes through sweat and urine. We should drink sufficient water regularly.
12. How do we test for starch in food?
Answer: Add 2–3 drops of diluted iodine solution to the food item. If it turns blue-black, starch is present.
13. How do we test for fats in food?
Answer: Press the food item on a piece of paper and allow it to dry. If an oily patch appears and light passes faintly through it, fat is present.
14. How do we test for proteins in food?
Answer: Make a paste of the food item, add water, copper sulfate solution and caustic soda solution. A violet colour indicates the presence of proteins.
15. Why should we reduce food miles?
Answer: Reducing food miles lowers transport cost and pollution, supports local farmers and keeps food fresh and healthy.
Long Answer Questions
1. Explain the major nutrients present in food and their functions.
Answer: The major nutrients in food are carbohydrates, fats, proteins, vitamins and minerals.
- Carbohydrates: They are primary sources of energy. Examples include wheat, rice, maize, potato and banana.
- Fats: They provide stored energy. Examples include ghee, oils, nuts and seeds.
- Proteins: They help in growth and repair. Examples include pulses, beans, milk, paneer, eggs and fish.
- Vitamins and minerals: They protect the body from diseases and maintain body functions.
2. Differentiate between energy-giving, body-building and protective foods.
| Type of Food | Main Nutrient | Function | Examples |
|---|
| Energy-giving foods | Carbohydrates and fats | Provide energy for activities | Rice, wheat, potato, ghee, nuts |
| Body-building foods | Proteins | Help in growth and repair | Pulses, milk, paneer, eggs, fish |
| Protective foods | Vitamins and minerals | Protect from diseases and keep body healthy | Fruits, vegetables, milk, iodised salt |
3. Explain deficiency diseases with examples.
Answer: Deficiency diseases are caused when one or more nutrients are lacking in the diet for a long time.
- Vitamin C deficiency: Causes scurvy. Symptoms include bleeding gums and slow healing of wounds.
- Iodine deficiency: Causes goitre. Symptom is swelling at the front of the neck.
- Vitamin D deficiency: Causes rickets. Symptoms include soft and bent bones.
- Iron deficiency: Causes anaemia. Symptoms include weakness and shortness of breath.
4. Write a note on vitamins and minerals.
Answer: Vitamins and minerals are protective nutrients. They are needed in small amounts but are essential for keeping the body healthy. Vitamin A keeps eyes and skin healthy. Vitamin B1 keeps the heart healthy and supports body functions. Vitamin C helps the body fight diseases. Vitamin D helps the body absorb calcium for healthy bones and teeth. Calcium keeps bones and teeth healthy. Iodine supports physical and mental activities. Iron is an important component of blood.
5. Explain the importance of roughage and water in food.
Answer: Roughage, also called dietary fibre, does not provide nutrients, but it is essential for digestion. It helps the body get rid of undigested food and ensures smooth passage of stools. Sources include green leafy vegetables, fresh fruits, wholegrains, pulses and nuts. Water helps absorb nutrients from food and removes waste from the body through sweat and urine. Both roughage and water are necessary for good health.
6. Explain the tests for starch, fats and proteins.
| Food Component | Test | Positive Result |
|---|
| Starch | Add 2–3 drops of diluted iodine solution. | Food turns blue-black. |
| Fat | Press food on paper and allow it to dry. | Oily patch appears and lets light pass faintly. |
| Protein | Add water, copper sulfate solution and caustic soda solution to food paste. | Violet colour appears. |
7. What is a balanced diet? Why is it different for different people?
Answer: A balanced diet contains all essential nutrients, roughage and water in the right amount for proper growth and development. Nutritional requirements are not the same for everyone. They vary according to age, gender, physical activity, health status and lifestyle. A growing child, a sportsperson, an elderly person and a sick person may need different amounts and types of nutrients.
8. Why should junk food be avoided?
Answer: Junk foods have high calories due to high sugar and fat content. They contain very low amounts of proteins, vitamins, minerals and dietary fibres. Examples include potato wafers, candy bars and carbonated drinks. Eating junk food frequently is unhealthy and may cause obesity and other health problems. We should eat a balanced diet and avoid junk food.
9. Why are millets called nutri-cereals?
Answer: Millets such as jowar, bajra, ragi and sanwa are small-sized grains that have been part of the Indian diet for centuries. They are good sources of vitamins, minerals such as iron and calcium, and dietary fibres. They can be cultivated in different climatic conditions. Because of their high nutritional value, millets are called nutri-cereals.
10. Explain food miles and why we should reduce them.
Answer: Food miles mean the distance travelled by a food item from the producer to the consumer. For example, wheat travels from farm to storage, grinding, packing, retail shop and finally to our plate. Reducing food miles is important because it reduces transport cost, lowers pollution, supports local farmers and keeps food fresh and healthy. Eating local food helps reduce food miles.
Case-Study Based Questions
Case Study 1: Regional Food
Students compare foods from Punjab, Karnataka and Manipur. Punjab has foods like makki di roti and sarson da saag, Karnataka has idli, dosa and ragi mudde, while Manipur has rice-based dishes.
Q1. Why do traditional foods differ across states?
Answer: Traditional foods differ due to locally grown crops, soil, climate, culture, tradition and taste preferences.
Q2. Which crop is commonly used in Karnataka foods mentioned in the chapter?
Answer: Rice and ragi are commonly used.
Q3. What does this show about Indian food?
Answer: It shows diversity in food across India.
Case Study 2: Scurvy in Sailors
During long voyages, sailors suffered from bleeding and swollen gums. James Lind observed that sailors who consumed lemons and oranges recovered.
Q1. Which disease is described here?
Answer: Scurvy.
Q2. Which vitamin deficiency causes it?
Answer: Vitamin C deficiency.
Q3. Name two foods that can help prevent it.
Answer: Lemon and orange.
Case Study 3: Goitre in Himalayan Region
Scientists found swelling at the front of the neck among people in some regions. Use of iodised salt reduced these symptoms.
Q1. Which disorder is described?
Answer: Goitre.
Q2. Which mineral deficiency causes it?
Answer: Iodine deficiency.
Q3. What is iodised salt?
Answer: Iodised salt is common salt mixed with required quantities of iodine salts.
Case Study 4: Medu’s Food Habits
Medu does not eat vegetables but enjoys biscuits, noodles and white bread. He often has stomach ache and constipation.
Q1. What is lacking in his diet?
Answer: Roughage or dietary fibre is lacking.
Q2. Which foods should he include?
Answer: He should include green leafy vegetables, fruits, wholegrains, pulses and nuts.
Q3. Why will these foods help?
Answer: They provide roughage, which helps smooth passage of stools and prevents constipation.
Case Study 5: Potato Wafers and Roasted Chana
A student compares potato wafers and roasted chana. Potato wafers have high fat and calories, while roasted chana has more protein and dietary fibre.
Q1. Which food is healthier?
Answer: Roasted chana is healthier.
Q2. Which food can be labelled as junk food?
Answer: Potato wafers can be labelled as junk food.
Q3. Why should junk food be avoided?
Answer: It is high in sugar or fat and low in useful nutrients and dietary fibre.
Competency-Based and Critical Thinking / HOTS Questions
1. Why does sugar not turn blue-black with iodine even though it is a carbohydrate?
Answer: Iodine test detects starch, not all carbohydrates. Sugar is a carbohydrate but it is not starch, so it does not turn blue-black.
2. Explain the statement: “All starches are carbohydrates, but not all carbohydrates are starches.”
Answer: Starch is one type of carbohydrate. Sugar and glucose are also carbohydrates, but they are not starch. Therefore, all starches are carbohydrates, but all carbohydrates are not starches.
3. Iodine drops on a cotton saree turn blue-black, but iodine drops on socks do not. What could be the reason?
Answer: The saree may contain starch, while the socks may not contain starch. Iodine turns blue-black only in the presence of starch.
4. Why is fresh fruit better than canned fruit juice?
Answer: Fresh fruit has more dietary fibre and natural nutrients. Canned fruit juice may contain added sugar and may have fewer fibres, so fresh fruit is healthier.
5. Why did the doctor give Vitamin D along with calcium to a child with a fracture?
Answer: Calcium helps keep bones healthy, while Vitamin D helps the body absorb calcium. Both support bone repair.
6. Can eating only millets fulfil all nutritional requirements?
Answer: No. Millets are healthy and rich in nutrients, but the body needs a balanced diet with different foods that provide proteins, fats, vitamins, minerals, roughage and water.
7. Why should we eat locally grown food?
Answer: Locally grown food reduces food miles, lowers pollution, supports local farmers and is often fresher and healthier.
8. Why should we not waste food?
Answer: Food reaches our plate after the hard work of farmers and many other people. Wasting food wastes effort, resources, time and money.
9. A child eats only rice and potato daily. Which nutrients may be lacking?
Answer: Rice and potato mainly provide carbohydrates. Proteins, vitamins, minerals and roughage may be lacking. The child should include pulses, vegetables, fruits, milk and nuts.
10. Why is “delicious” not always the same as “healthy”?
Answer: Some delicious foods may be high in sugar and fats but low in proteins, vitamins, minerals and dietary fibre. Healthy foods should provide useful nutrients and support the body.
Diagram-Based Questions
Diagram 1: Major Food Components
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Roughage
Water
Question: Which two components are mainly energy-giving?
Answer: Carbohydrates and fats.
Diagram 2: Food Test Flow
Iodine test
→
Blue-black colour
→
Starch present
Paper test
→
Oily patch
→
Fat present
Question: Which colour confirms protein in the protein test?
Answer: Violet colour confirms the presence of proteins.
Diagram 3: Deficiency Disease Chart
Vitamin C Deficiency
Scurvy: bleeding gums, slow wound healing
Iodine Deficiency
Goitre: swelling at front of neck
Question: Which nutrient deficiency causes anaemia?
Answer: Iron deficiency causes anaemia.
Diagram 4: Balanced Diet
Nutrients
+
Roughage
+
Water
→
Balanced Diet
Question: Why is roughage included in a balanced diet?
Answer: It helps remove undigested food and prevents constipation.
Diagram 5: From Farm to Plate
Farmer grows wheat
→
Threshing and winnowing
→
Storage
→
Grinding and packing
→
Retail shop
→
Food on plate
Question: What is the distance travelled by food from producer to consumer called?
Answer: Food miles.
Important Exam Tips
Use exact terms: carbohydrates, fats, proteins, vitamins, minerals, roughage and water.
For deficiency diseases, always mention nutrient, disease and symptom.
Remember: iodine test detects starch, not all carbohydrates.
For balanced diet, include nutrients, roughage and water in right amounts.
For junk food questions, mention high sugar/fat and low fibre/protein/vitamins/minerals.
For food miles, mention distance from producer to consumer.
For millets, write nutri-cereals, vitamins, minerals, iron, calcium and dietary fibres.
For food waste answers, mention farmers’ effort and taking only required food.
Frequently Asked Questions
1. What is mindful eating?
Mindful eating means choosing wholesome food in moderate quantities according to season, time and place.
2. What are the major nutrients in food?
The major nutrients are carbohydrates, fats, proteins, vitamins and minerals.
3. What are energy-giving foods?
Foods rich in carbohydrates and fats are called energy-giving foods.
4. Why are proteins called body-building foods?
Proteins help in growth and repair of the body, so they are called body-building foods.
5. What are protective nutrients?
Vitamins and minerals are protective nutrients because they protect the body from diseases.
6. What is a balanced diet?
A balanced diet contains all essential nutrients, roughage and water in the right amount.
7. Why is junk food unhealthy?
Junk food is high in sugar and fats but low in proteins, vitamins, minerals and dietary fibres.
8. Why are millets healthy?
Millets are rich in vitamins, minerals like iron and calcium, and dietary fibres, so they are called nutri-cereals.
9. What are food miles?
Food miles are the distance travelled by food from producer to consumer.
10. Why should we avoid food wastage?
We should avoid food wastage because food reaches us through the hard work of farmers and many other people.
Final Conclusion
The chapter Mindful Eating: A Path to a Healthy Body teaches that food should be
chosen with care. A healthy diet must include carbohydrates, fats, proteins, vitamins, minerals,
roughage and water in proper amounts. We should avoid junk food, include millets and local foods,
reduce food miles and respect the effort behind every meal. Eating healthy, sharing food and
preventing food wastage are important steps towards a healthy body and a better planet.
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