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Q1. Which chemical is used to test for the presence of starch in a food sample?
Iodine solution is used to test for the presence of starch. When iodine is added to a food sample containing starch, it turns blue-black. Benedict’s solution is for sugar, copper sulphate and caustic soda are for protein, and Sudan III is for fat.
Q2. What color change indicates a positive test for starch with iodine?
Iodine solution is brown in color. When it reacts with starch, it turns blue-black. This is a positive test for starch. Other color changes indicate different tests or negative results.
Q3. Which solution is used to test for the presence of protein in food?
Copper sulphate and caustic soda (sodium hydroxide) are used together to test for protein. This is called the Biuret test. A violet or purple color indicates the presence of protein. Iodine tests for starch, Benedict’s for sugar, and Sudan III for fat.
Q4. A paper becomes translucent or greasy when a food item containing this nutrient is rubbed on it. Which nutrient is being tested?
Fats leave a greasy, translucent spot on paper because they do not evaporate. This is a simple test for fat. Starch, sugar, and protein do not leave such a spot.
Q5. Benedict’s solution is used to test for the presence of which nutrient?
Benedict’s solution is used to test for the presence of reducing sugars like glucose. When heated with sugar, it changes color from blue to green, yellow, orange, or brick-red depending on the amount of sugar. Iodine tests for starch, Biuret test for protein, and paper test for fat.
Q6. What is the final color in a strong positive test with Benedict’s solution for sugar?
In a strong positive test for sugar with Benedict’s solution, the color changes from blue to brick-red. Green indicates a small amount, yellow/orange indicates a moderate amount, and brick-red indicates a large amount of sugar. Violet is for protein test.
Q7. Vitamins like Vitamin B and Vitamin C are classified as what type of vitamins?
Vitamins B and C are water-soluble vitamins, meaning they dissolve in water and are not stored in the body. They need to be consumed regularly. Vitamins A, D, E, and K are fat-soluble vitamins, stored in the body’s fat tissues.
Q8. Which of these vitamins is fat-soluble?
Vitamin A is a fat-soluble vitamin. Vitamins B1 and B12 are water-soluble, and Vitamin C is also water-soluble. Fat-soluble vitamins (A, D, E, K) are stored in the body’s fat tissues.
Q9. Which vitamin helps our body absorb calcium for strong bones and teeth?
Vitamin D helps the body absorb calcium from food. This is essential for building and maintaining strong bones and teeth. Vitamin A is for eyesight, Vitamin B for energy, and Vitamin C for immunity.
Q10. Deficiency of which vitamin causes a disease called Scurvy, with bleeding gums?
Scurvy is caused by a deficiency of Vitamin C. Its symptoms include bleeding gums, slow healing of wounds, and weakness. Vitamin A deficiency causes night blindness, Vitamin B1 causes Beri-Beri, and Vitamin D causes rickets.
Q11. What is the deficiency disease caused by a lack of Vitamin D in children?
Rickets is caused by Vitamin D deficiency in children. It leads to soft, weak, and bowed bones. Beri-Beri is Vitamin B1 deficiency, Night blindness is Vitamin A deficiency, and Scurvy is Vitamin C deficiency.
Q12. Which vitamin is essential for good vision, especially in dim light?
Vitamin A is essential for good vision, especially in dim light. Its deficiency causes night blindness. Vitamin B is for energy, Vitamin C for immunity, and Vitamin K for blood clotting.
Q13. A diet that contains all the essential nutrients in the right proportions is called a what?
A balanced diet contains all the essential nutrients—carbohydrates, proteins, fats, vitamins, minerals, water, and roughage—in the right proportions. It is not based on taste, trends, or being liquid-only.
Q14. Which component of food does not provide any nutrients but is essential for proper bowel movement?
Roughage (dietary fibre) does not provide nutrients but is essential for proper digestion and bowel movement. It prevents constipation. Proteins, fats, and sugars all provide nutrients.
Q15. What percentage of our body weight is approximately made up of water?
About 60-70% of our body weight is water. It is essential for all life processes, including digestion, circulation, and removal of waste. 20% and 90% are incorrect approximations.
Q16. Which of these is a major disadvantage of eating too much junk food?
Junk food is high in fats, sugars, and salt but lacks essential nutrients. Eating too much junk food can lead to obesity, deficiency diseases, and other health problems. It does not provide balanced nutrition or vitamins.
Q17. What is a common term for foods like chips, burgers, and sugary drinks that are low in nutritional value?
Junk foods are foods that are high in unhealthy fats, sugars, or salt and low in nutritional value. Examples include chips, burgers, and sugary drinks. They are not health foods, superfoods, or energy foods in the healthy sense.
Q18. Which of these is an important eating precaution to avoid stomach infections?
Washing fruits and vegetables removes dirt, germs, and pesticides that can cause stomach infections. Eating fast, avoiding water, or eating only cold food are not healthy precautions.
Q19. Millets are a type of what?
Millets are nutritious cereal grains that are rich in fibre, minerals, and vitamins. They are not animal products, junk food, or nutrient-poor. They are healthy alternatives to refined grains.
Q20. Which of these is a type of millet?
Ragi (Finger Millet) is a type of millet. Basmati is a variety of rice, Maize is corn, and Wheat is a different cereal grain. Millets include Ragi, Jowar, Bajra, and others.
Q21. Which of the following is a millet?
Bajra (Pearl Millet), Jowar (Sorghum), and Quinoa are all millets. Quinoa is sometimes considered a pseudocereal but is often grouped with millets. All three are nutritious cereal grains.
Q22. What should we do before cooking or eating raw vegetables?
Before cooking or eating raw vegetables, we should wash them thoroughly and peel them if needed to remove dirt, germs, and pesticides. Cooking for a long time, adding lots of salt, or keeping them in the sun are not healthy practices.
Q23. Which vitamin helps in the clotting of blood when we get a cut?
Vitamin K is essential for blood clotting. When we get a cut, Vitamin K helps the blood to clot and stop bleeding. Vitamin A is for eyesight, Vitamin C for immunity, and Vitamin E is an antioxidant.
Q24. A disease called Beri-Beri is caused by the deficiency of which vitamin?
Beri-Beri is caused by Vitamin B1 (Thiamine) deficiency. It affects the nervous system and heart. Vitamin A deficiency causes night blindness, Vitamin C causes scurvy, and Vitamin D causes rickets.
Q25. Which test is performed by crushing food in water and then adding a few drops of copper sulphate and caustic soda?
The Biuret test for protein uses copper sulphate and caustic soda (sodium hydroxide). A violet or purple color indicates the presence of protein. Iodine tests for starch, Benedict’s for sugar, and the paper test for fat.
Q26. What is the main role of roughage in our diet?
Roughage adds bulk to food and helps in easy bowel movement, preventing constipation. It does not provide energy or build muscles, and fats store energy.
Q27. Which vitamin is made by our skin when exposed to sunlight?
Vitamin D is called the sunshine vitamin because our body can produce it when our skin is exposed to sunlight. It helps in calcium absorption for strong bones. Vitamin A is for eyes, Vitamin B12 is for nerves, and Vitamin C is for immunity.
Q28. Which food category do millets like Jowar and Bajra belong to?
Millets like Jowar and Bajra are cereals and belong to the carbohydrate food group. They are not fats, proteins (pulses), or minerals. They provide energy and are also rich in fibre.
Q29. Why is drinking clean and safe water important?
Water is essential for carrying nutrients to cells and removing waste products from the body. It also regulates body temperature. It is not about taste, making us eat less, or being only important in summer.
Q30. What does the term “deficiency disease” mean?
Deficiency diseases are caused by a prolonged lack of a specific nutrient in the diet. Examples include scurvy (Vitamin C deficiency), rickets (Vitamin D deficiency), and anaemia (iron deficiency). They are not caused by eating too much, germs, or being incurable.
Q31. Which of these is a water-soluble vitamin that helps fight infections?
Vitamin C is a water-soluble vitamin that helps fight infections by strengthening the immune system. Vitamin A and D are fat-soluble, and Vitamin K is also fat-soluble and helps in blood clotting.
Q32. In the test for fats using a paper, what kind of spot is left by an oily food?
Fats leave a greasy, translucent spot on paper because they do not evaporate. This is a simple test for fat. A dry spot would indicate no fat, and colored spots are not relevant.
Q33. Which vitamin’s deficiency causes the bones to become soft and bent, a condition called Osteomalacia in adults?
Osteomalacia in adults is caused by Vitamin D deficiency, leading to soft and weak bones. In children, the same deficiency causes rickets. Vitamin A deficiency causes night blindness, Vitamin C causes scurvy, and Vitamin E is an antioxidant.
Q34. What is the main reason for including a variety of different food groups in our meals?
Including a variety of food groups ensures we get all the essential nutrients—carbohydrates, proteins, fats, vitamins, minerals, and roughage. Variety is not just for appearance, cost, or trends; it is for balanced nutrition.
Q35. Which millet is particularly good for people with diabetes because it releases sugar slowly into the blood?
All millets have a low glycemic index, meaning they release sugar slowly into the blood. This makes them good for people with diabetes. Foxtail, Little, and Barnyard millets are all beneficial for this reason.
Q36. What is the purpose of heating the mixture when testing for sugar with Benedict’s solution?
Heating the mixture with Benedict’s solution speeds up the chemical reaction between the sugar and the reagent. The color change (from blue to green, yellow, orange, or brick-red) indicates the presence of sugar. Heating is necessary for the reaction to occur visibly.
Q37. Which of these is NOT a fat-soluble vitamin?
Vitamin B Complex is water-soluble, not fat-soluble. Fat-soluble vitamins are A, D, E, and K. Vitamin B and C are water-soluble vitamins.
Q38. A condition where the body does not have enough healthy red blood cells is called Anaemia. It is often due to a deficiency of which mineral?
Anaemia is often caused by iron deficiency, which leads to a lack of healthy red blood cells and low haemoglobin levels. Calcium is for bones, iodine for the thyroid, and sodium for fluid balance.
Q39. Which eating habit is considered healthy?
Eating meals at regular intervals is a healthy habit. Skipping breakfast, overeating, and eating only one type of food are unhealthy practices. Regular meals help maintain energy levels and proper digestion.
Q40. What is a key characteristic of junk food?
Junk food is characterized by being high in unhealthy fats, sugar, or salt and low in nutritional value. It is low in fibre and nutrients and high in calories. This makes it harmful when consumed frequently.
Q41. Which vitamin protects our cells from damage and is found in nuts and seeds?
Vitamin E is an antioxidant that protects cells from damage. It is found in nuts, seeds, and vegetable oils. Vitamin A is for eyesight, Vitamin C for immunity, and Vitamin K for blood clotting.
Q42. For the iodine test, the food sample should be in what form for best results?
For the iodine test, the food sample should be in a paste or crushed into small pieces to allow the iodine solution to penetrate and react with the starch. A solid piece may not show the color change as clearly.
Q43. What is the primary function of Vitamin B-complex vitamins?
Vitamin B-complex vitamins help in releasing energy from food by aiding metabolism. They are essential for converting carbohydrates, proteins, and fats into energy. Strengthening bones is the role of Vitamin D and calcium, blood clotting is Vitamin K, and eyesight is Vitamin A.
Q44. Why is it advised not to buy food from street vendors whose cleanliness is doubtful?
Food from street vendors may be prepared in unhygienic conditions, leading to contamination and foodborne diseases. It is not about cost, taste, or temperature; it is about health and safety.
Q45. Which millet is also known as Sorghum?
Jowar is the Indian name for Sorghum, a type of millet. Bajra is Pearl Millet, Ragi is Finger Millet, and Little Millet is a different variety. Jowar is commonly known as Sorghum.
Q46. What happens if we drink too little water?
Drinking too little water can lead to dehydration, which causes fatigue, headaches, and other health problems. Water is essential for bodily functions, and not drinking enough is harmful. It does not make us more energetic, stronger, or help us sleep better.
Q47. Which staining agent is sometimes used in labs to test for fats, producing red-stained fat droplets?
Sudan III is a staining agent used to test for fats. It stains fat droplets red, making them visible under a microscope. Iodine tests for starch, Benedict’s for sugar, and Methylene blue is used for other purposes.
Q48. Which vitamin deficiency causes cracks at the corners of the mouth and a swollen, sore tongue?
Vitamin B2 (Riboflavin) deficiency causes cracks at the corners of the mouth (angular stomatitis), a swollen and sore tongue, and other symptoms. Vitamin A deficiency causes night blindness, Vitamin C causes scurvy, and Vitamin D causes rickets.
Q49. What is one benefit of eating millets?
Millets are drought-resistant and require less water to grow compared to crops like rice. This makes them environmentally sustainable. They are not always sweet, not junk food, and are definitely for human consumption.
Q50. Why should we avoid eating uncovered food displayed in the open?
Uncovered food displayed in the open is exposed to dust, flies, and other contaminants that carry germs. This can cause foodborne diseases. It is not about appearance, temperature, or cost; it is about hygiene and safety.