CBSE Class 6 Science Components of Food MCQs Set A

CBSE Class 6 Science Components of Food MCQs Set A. Revision worksheets, Sample papers, Question banks and easy to learn study notes for all classes and subjects based on CBSE and NCERT guidelines. Students and parents can download free a collection of all study material issued by various best schools in India. The study material has been carefully compiled by the best teachers in India. The students should practice the questions database to get better marks in examination. Please refer to other links for free download of high quality study material. Based on CBSE and NCERT guidelines. Based on the same pattern as released by CBSE every year. Study material for final/ term/ SA1/ SA2 Examinations conducted by various schools affiliated to Central Board of Secondary Education (CBSE) in India and abroad. CBSE Study material has been compiled to help students preparation which will helps the students to concentrate more in areas which carry more marks.

 

6. COMPONENTS OF FOOD


1. The essential components of our food are called ___________ .

(a) fats (b) nutrients (c) minerals (d) roughage

 

2. Which of the following is a protective food?

(a) milk (b) oils & fats (c) fruits (d) cereals

 

3. The food component present in sugar is

(a) fats (b) proteins(c) vitamins (d) carbohydrates

 

4. The percentage of water in the human body is

(a) 65 (b) 70 (c) 40 (d) 80

 

5. Foods like pizza, burger and noodles are rich in

(a) carbohydrates (b) protiens (c) vitamins (d) minerals

 

6. _________ provide more than double the energy provided by carbohydrates or protiens in human body.

(a) vitamins (b) fats (c) minerals (d) starch

 

7. The component of food which help our body to fight against infections is

(a) protiens (b) fats (c) carbohydrates (d) starch

 

8. ___________ is essential for forming haemoglobin in the blood.

(a) calcium (b) iron (c) phosphorous (d) magnesium

 

9. The disease caused by the deficiency of iron is

(a) anaemia (b) desentry (c) chicken pox (d) malaria

 

10. The mineral which controls the functioning of thyroid is

(a) phosphorous (b) calcium (c) magnesium (d) iodine

 

11. The disease caused by the deficiency of iodine is

(a) anaemia (b) goitre (c) chicken pox (d) swine flu

 

12. ________ helps to maintain a constant body temperature in our body.

(a) water (b) roughage (c) vitamins (d) energy giving food

 

13. Our body needs ____ litres of water every day.

(a) 1/2 (b) 2-3 (c) 7-8 (d) 10 -15

 

14. Deficiency of protiens and carbohydrates in infants leads to

(a) maramus (b) goitre (c) obesity (d) typhoid

 

15. Rickets is caused by the deficiency of

(a) vitamin A (b) vitamin B1

(c) vitamin C (d) vitamin D

 

16. Excessive body weight due overnutrition leads to

(a) kwashiorker (b) rickets (c) maramus (d) obesity

 

17. Vitamins and minerals are

(a) protective food (b) body building food (c) energy giving food (d) none of these

 

18. Jaggery is a good source of

(a) fats (b) protiens
(c) vitamins (d) carbohydrates

19. The highest concentration of minerals are found in
(a) bones and teeth (b)skin
(c) arms and legs (d) none of these

20. Iodine is used to test the presence of ________ in the food.
(a) protiens (b) carbohydrates
(c) starch (d) fats

21. Which of the following is a protien source of plant origin?
(a) egg (b)soyabean
(c) cheese (d) milk

22. The mineral we get from fish is
(a) iodine (b) magnesium
(c) iron (d) none of these

23. Which of the following does not contain sugar?
(a) glucose (b) apple
(c) potato (d) grapes

24. Night blindness is caused by the deficiency of

(a) vitamin A (b)vitamin C

(c) vitamin D (d) vitamin B1

25. Benedict's solution is used to test the presence of _____ in food.
(a) sugar (b) starch
(c) fat (d) water

 

ANSWER KEY FOR COMPONENTS OF FOOD

1)B
2)C
3)D
4)B
5)A
6)B
7)A
8)B
9)A
10)D
11)B
12)A
13)B
14)A
15)D
16)D
17)A
18)D
19)A
20)C
21)B
22)A
23)C
24)A
25)A

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