CBSE Class 6 Science Chapter 2: Components of Food NCERT Solutions

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NCERT Solutions PDF Class 6 PDF

This chapter delves into the essential Components of Food, crucial for understanding a balanced diet and its impact on health. The NCERT Solutions for Class 6 Science, Chapter 2, provide clear explanations and answers to various questions related to nutrients like carbohydrates, proteins, fats, vitamins, and minerals. It covers the functions of these nutrients, identifies their sources in different food items, and explains the concept of deficiency diseases. The solutions also guide students on how to identify energy-giving and protective foods and understand basic food tests. This resource is designed to help students grasp the fundamental concepts of nutrition and prepare effectively for their exams by offering detailed, step-by-step explanations.

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Quick info

BoardCBSE
ClassClass 6
SubjectScience Exemplar
Session2026
LanguageEnglish
TypeNCERT Solutions
ChapterChapter 2

Chapter summary

Chapter 2 of the CBSE Class 6 Science curriculum focuses on the Components of Food. The NCERT Solutions provided here cover key concepts such as different types of nutrients (carbohydrates, proteins, fats, vitamins, minerals, water, and fiber), their sources, and their roles in the body. The solutions also address energy-giving foods, body-building foods, protective foods, deficiency diseases, and the importance of a balanced diet. Basic food testing procedures are also explained, making it a comprehensive guide for students.

Learning outcomes

  • Identify different components of food and their sources.
  • Understand the role of carbohydrates, proteins, and fats as energy-giving and body-building nutrients.
  • Recognize the importance of vitamins and minerals for protection against diseases.
  • Differentiate between energy-giving, body-building, and protective foods.
  • Explain the causes and prevention of deficiency diseases.
  • Describe the steps involved in basic food tests for nutrients.

Topics covered

Paper topics

  • Components of Food
  • Nutrients
  • Carbohydrates
  • Proteins
  • Fats
  • Vitamins
  • Minerals
  • Dietary Fiber
  • Energy-giving Foods
  • Body-building Foods
  • Protective Foods
  • Deficiency Diseases

Important topics

  • Understanding the role of different nutrients
  • Identifying sources of carbohydrates, proteins, and fats
  • Differentiating between energy-giving, body-building, and protective foods
  • Causes and prevention of deficiency diseases
  • Importance of a balanced diet

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Questions and Solutions

Multiple Choice Questions: 1

1. Which one of the following food item does not provide dietary fiber?
  1. Wholegrain
  2. Whole pulses
  3. Fruits and vegetables
  4. Milk
Solution: (d): Milk.

Dietary fiber, also known as roughage, is a type of carbohydrate that the body cannot digest. It is primarily found in plant-based foods. Animal products like milk do not contain dietary fiber. Whole grains, whole pulses, fruits, and vegetables are excellent sources of dietary fiber, which is essential for proper digestion.

Multiple Choice Questions: 2

2. Which of the following sources of protein is different from others?
  1. Peas
  2. Gram
  3. Soya beans
  4. Cottage cheese (paneer)
Solution: (d): Cottage cheese (paneer).

Peas, gram, and soya beans are all plant-based sources of protein. Cottage cheese (paneer), however, is a dairy product made from milk and is therefore a source of animal protein. This distinction makes it different from the other options listed.

Multiple Choice Questions: 3

3. Which of the following nutrients is not present in milk?
  1. Protein
  2. Vitamin C
  3. Calcium
  4. Vitamin D
Solution: (b): Vitamin C.

Milk is a rich source of essential nutrients including protein, calcium, and vitamin D. However, it contains Vitamin C in very negligible amounts. Therefore, Vitamin C is considered the nutrient that is not significantly present in milk.

Multiple Choice Questions: 4

4. Read the food items given below.
  1. Wheat
  2. Ghee
  3. Iodized salt
  4. Spinach (palak)

Which of the above food items are "energy giving foods"?

(a) (i) and (iv)

(b) (ii) and (iv)

(c) (i) and (ii)

(d) (iii) and (iv)

Solution: (c): Wheat and Ghee.

Energy-giving foods are primarily those rich in carbohydrates and fats. Wheat is a good source of carbohydrates, and ghee is rich in fats. Therefore, both wheat and ghee are considered energy-giving foods. Iodized salt provides essential minerals, and spinach is rich in vitamins and minerals; these are classified as protective foods that help prevent diseases.

Multiple Choice Questions: 5

5. Read the following statements about diseases.
  1. They are caused by germs.
  2. They are caused due to lack of nutrients in our diet.
  3. They can be passed on to another person through contact.
  4. They can be prevented by taking a balanced diet.

Which pair of statements best describe a deficiency disease?

(a) (i) and (ii)

(b) (ii) and (iii)

(c) (ii) and (iv)

(d) (i) and (iii)

Solution: (c): They are caused due to lack of nutrients in our diet. And they can be prevented by taking a balanced diet.

Deficiency diseases are conditions that arise from a prolonged lack of essential nutrients in a person's diet. Examples include scurvy (lack of Vitamin C) or rickets (lack of Vitamin D). These diseases are not infectious, meaning they cannot be spread from one person to another through contact or germs. However, they can be effectively prevented and managed by ensuring a balanced diet that provides all the necessary vitamins, minerals, and other nutrients.

Multiple Choice Questions: 6

6. Given below are the steps to test the presence of proteins in a food item.
  1. Take a small quantity of the food item in a test tube, add 10 drops of water to it and shake it.
  2. Make a paste or powder of food to be tested.
  3. Add 10 drops of caustic soda solution to the test tube and shake well.
  4. Add 2 drops of copper sulphate solution to it.

Which of the following is the correct sequence of the steps?

(a) i, ii, iv, iii

(b) ii, i, iv, iii

(c) ii, i, iii, iv

(d) iv, ii, i, iii

Solution: (b): ii, i, iv, iii.

To test for the presence of proteins in a food item, the following steps should be followed in the correct sequence:

  1. Step (ii): First, prepare the food sample by making a paste or powder of the food item to be tested. This increases the surface area for the chemical reactions.
  2. Step (i): Next, take a small quantity of this prepared food sample in a clean test tube. Add about 10 drops of water to it and shake the mixture well to form a suspension or solution.
  3. Step (iv): Then, carefully add 2 drops of copper sulphate solution to the test tube. Copper sulphate is one of the reagents used in the protein test.
  4. Step (iii): Finally, add 10 drops of caustic soda solution to the test tube and shake it well. A change in color, typically to purple or violet, indicates the presence of proteins in the food sample. If no such color change occurs, proteins are absent or present in very small amounts.

Common mistakes

  • Confusing animal and plant sources of nutrients.
  • Not distinguishing between energy-giving and protective foods.
  • Misunderstanding the causes and preventability of deficiency diseases.
  • Incorrectly sequencing steps in food testing procedures.

Revision tips

  • Create flashcards for nutrients, their sources, and functions.
  • Draw diagrams to illustrate the difference between food groups.
  • Practice identifying energy-giving, body-building, and protective foods in your own diet.
  • Review the steps for food tests to ensure correct procedure recall.
  • Focus on understanding deficiency diseases and their prevention through a balanced diet.

Practice MCQs

Q1. Which of the following food items is NOT a source of dietary fiber?

Q2. Which of these is a source of animal protein, unlike the others?

Q3. Which nutrient is present in negligible amounts in milk?

Q4. Which food items from the list are primarily energy-giving?

Q5. Which pair of statements best describes a deficiency disease?

Frequently asked questions

What are the main components of food covered in Class 6 Science Chapter 2?

Chapter 2 covers essential components of food like carbohydrates, proteins, fats, vitamins, minerals, water, and dietary fiber, along with their sources and functions in the body.

What is the difference between energy-giving and protective foods?

Energy-giving foods, like those rich in carbohydrates and fats (e.g., wheat, ghee), provide energy. Protective foods, rich in vitamins and minerals (e.g., spinach, iodized salt), help protect the body from diseases.

How are deficiency diseases caused and prevented?

Deficiency diseases are caused by a lack of specific nutrients in the diet over a long period. They can be prevented by consuming a balanced diet that includes all essential nutrients.

Is milk a source of dietary fiber?

No, milk is an animal product and does not contain dietary fiber. Dietary fiber is mainly obtained from plant-based foods like whole grains, pulses, fruits, and vegetables.

Are peas, gram, and soya beans animal or plant protein sources?

Peas, gram, and soya beans are all sources of plant protein. Cottage cheese (paneer), on the other hand, is a source of animal protein.

How can these NCERT Solutions help Class 6 students?

These solutions provide clear, step-by-step explanations for each question, helping students understand the concepts of food components, nutrition, and health, which is crucial for their exam preparation.

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