Components of Food

Class 6 Science | CBSE NCERT Curriculum

This chapter explains the major nutrients: carbohydrates, proteins, fats, vitamins, and minerals. It covers energy-giving foods, body-building foods, protective foods, balanced diet, deficiency diseases, and tests for starch, protein, and fat.

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Quick Revision: Components of Food

  • Major Nutrients: Carbohydrates, proteins, fats, vitamins, minerals. Also dietary fibres (roughage) and water.
  • Carbohydrates & Fats: Energy-giving foods. Examples: rice, wheat, oil, ghee, butter.
  • Proteins: Body-building foods. Needed for growth and repair. Examples: pulses, eggs, meat, milk, soybean.
  • Vitamins: Protect against diseases. Vitamin A (eyesight), Vitamin C (immunity, healing), Vitamin D (bones), Vitamin B1 (energy).
  • Minerals: Essential for proper body function. Calcium (bones), Iron (blood), Iodine (thyroid).
  • Balanced Diet: Contains all nutrients in right quantities plus roughage and water.
  • Deficiency Diseases: Caused by lack of nutrients over long periods.
  • Test for Starch: Iodine solution turns blue-black.
  • Test for Protein: Copper sulphate + caustic soda gives violet colour.
  • Test for Fat: Food leaves an oily patch on paper.
  • Roughage (Dietary Fibres): Provided by plant products like whole grains, fruits, vegetables. Helps get rid of undigested food.
  • Water: Helps absorb nutrients and remove wastes. Found naturally in many foods.

Chapter Summary: Components of Food

The major nutrients in our food are carbohydrates, proteins, fats, vitamins, and minerals. Carbohydrates and fats are energy-giving foods. Proteins are body-building foods needed for growth and repair. Vitamins and minerals protect the body from diseases and maintain good health. Dietary fibres (roughage) and water are also essential components of our diet.

A balanced diet contains all these nutrients in the right quantities, along with adequate roughage and water. Deficiency of one or more nutrients over a long period can cause deficiency diseases such as night blindness (Vitamin A), beriberi (Vitamin B1), scurvy (Vitamin C), rickets (Vitamin D), goiter (Iodine), and anaemia (Iron). The chapter also emphasizes proper cooking methods to preserve nutrients.