CBSE Class 6 Science Nutrients and Food Tests MCQs Set 01

Answer: (b) Copper sulphate solution and caustic soda solution. A few drops of copper sulphate and caustic soda turn the food sample violet if protein is present.

Teacher's Note:
1. The test needs both solutions added to the food paste or solution.
2. A violet colour shows protein.

Answer: (a) Benedict's solution. On heating with Benedict's solution a colour change (to green, yellow or brick red) shows sugar.

Teacher's Note:
1. Benedict's solution must be warmed in a water bath.
2. The colour depends on how much sugar is present.

Answer: (b) Carbohydrates. Cereals contain a lot of starch, which is a carbohydrate.

Teacher's Note:
1. Cereals are the main energy giving foods in India.
2. Their chief nutrient is starch.

Answer: (c) Iodine solution. Iodine turns starch blue-black.

Teacher's Note:
1. Dilute iodine solution is added in drops.
2. A blue-black colour confirms starch.

Answer: (a) Carbohydrates and fats. Carbohydrates and fats are the energy giving nutrients.

Teacher's Note:
1. Fats give more energy per gram than carbohydrates.
2. Both are burnt in the body to release energy.

Answer: (a) Protein. Proteins help in growth and repair of body parts.

Teacher's Note:
1. Pulses, eggs, milk and meat are rich in protein.
2. Children need plenty of it as they grow.

Answer: (b) Protect the body from diseases. They keep the body healthy and fight deficiency diseases.

Teacher's Note:
1. They are needed only in small amounts.
2. Fruits and vegetables supply many of them.

Answer: (c) Under-nutrition. Not getting enough food or nutrients is under-nutrition.

Teacher's Note:
1. It weakens the body and slows growth.
2. It is different from over-nutrition.

Answer: (a) Over-nutrition and obesity. Extra food is stored as fat in the body.

Teacher's Note:
1. Over-nutrition can cause obesity.
2. Eating in right quantity prevents it.

Answer: (a) Weakness and loss of stamina. Carbohydrates are the main energy source, so low intake leaves the body weak.

Teacher's Note:
1. Energy giving food is needed for all daily work.
2. Without it a person tires quickly.

Answer: (c) Excessive bleeding (haemorrhage). Vitamin K helps blood to clot.

Teacher's Note:
1. Without it a wound may keep bleeding for long.
2. Green leafy vegetables are a good source.

Answer: (b) Rickets. Vitamin D helps the body use calcium, so its absence gives weak, bent bones.

Teacher's Note:
1. Sunlight helps the body make vitamin D.
2. Milk and eggs also supply it.

Answer: (b) Proteins. Pulses are an important plant source of protein.

Teacher's Note:
1. They are cooked as dal.
2. Vegetarians depend on them for protein.

Answer: (b) Helps to prevent constipation. Fibre adds bulk and helps the food move through the gut.

Teacher's Note:
1. Fruits, vegetables and whole grains contain roughage.
2. Eating it keeps digestion regular.

Answer: (d) All of these. Cooking has all these effects.

Teacher's Note:
1. Some nutrients can be lost by too much cooking.
2. So food should not be overcooked.

Answer: (a) Kwashiorkor. Kwashiorkor is caused by lack of protein.

Teacher's Note:
1. It is a type of protein-energy malnutrition.
2. Marasmus is another type, where the child is very thin.

Answer: (a) Beri-beri. Beri-beri is a vitamin B1 deficiency disease.

Teacher's Note:
1. Whole grains and pulses supply this vitamin.
2. Polishing rice removes much of it.

Answer: (a) Pulses. Pulses come from plants, while the rest are animal products.

Teacher's Note:
1. Soyabean is also a rich plant protein.
2. Animal proteins come from eggs, milk and meat.

Answer: (c) Fats. These foods are rich in fats.

Teacher's Note:
1. Fats give a lot of energy.
2. They should be eaten in limited amounts.

Answer: (d) Vitamins. Vitamins protect the body but do not give energy or build tissue in large amounts.

Teacher's Note:
1. Minerals also belong to this protective group.
2. Both are needed in small amounts.

Answer: (c) Young children. Children need extra protein and energy for growth.

Teacher's Note:
1. PEM includes kwashiorkor and marasmus.
2. A balanced diet prevents it.

Answer: (a) Scurvy. Scurvy gives bleeding gums and slow healing of wounds.

Teacher's Note:
1. Amla, lemon and orange are rich in vitamin C.
2. Eating fresh fruits prevents scurvy.

Answer: (a) Vitamin A. Vitamin A is needed for good eyesight, especially in dim light.

Teacher's Note:
1. Carrot, papaya and green leafy vegetables are good sources.
2. Liver and milk also supply it.

Answer: (a) Iodine. Iodine is needed by the thyroid gland.

Teacher's Note:
1. Iodised salt prevents goitre.
2. Only a small amount is needed.

Answer: (b) Iron. Iron is needed to make haemoglobin in the blood.

Teacher's Note:
1. Spinach, jaggery and pulses contain iron.
2. Vitamin C helps the body absorb it.

Answer: (b) Contains all nutrients in the right amounts. A balanced diet gives carbohydrates, proteins, fats, vitamins, minerals, fibre and water in the right proportions.

Teacher's Note:
1. It must suit age, activity and health.
2. Variety in food helps to get all nutrients.

Answer: (b) Fat. Fat leaves an oily stain that lets light pass through the paper.

Teacher's Note:
1. The patch stays even after the paper dries.
2. Water stains disappear on drying.

Answer: (a) Calcium. Calcium is the main mineral in bones and teeth.

Teacher's Note:
1. Milk, curd and ragi are good sources.
2. Vitamin D helps the body use it.