1 Mark questions :

1. What is the percentage of proteins and fats in a balanced diet?

2. What are the two types of carbohydrates in food?

3. Name the disease caused due to deficiency of (a) iodine   (b) iron.

4. Which mineral is vital for bones and teeth?

5. What is meant by dehydration?

6. Give the chemical name of vitamin B1 and C.

7. Name the solution used to test starch.

8. Name the major types of carbohydrates.

9. Name any two foods rich in roughage.

10. Name the two major types of carbohydrate in food.

11. Name the condition caused due to excess body fats.

12. Look at the picture given below and write the name of the deficiency diseases.

13. What is the other name for the deficiency disease? Give an example 

14. Give 2 examples of protective food.

15. What are fats made of?

16. What is the chemical names of a) Vitamin A     b) Vitamin C 

17. Name 4 minerals needed by our body.

18. Write the chemical name of Vitamin D and A.

2 Mark questions :

1. With the help of the following picture, answer the questions given below.
        (i) Write the component of food.
        (ii) State whether it is a micronutrient or macronutrient and explain about it."


2. What is balanced diet?

3. Why do growing children need more proteins than adults?

4. Why is it not good to heat food again and again?

5. Why do doctors advice against taking too much of fat?

6. Differentiate between Macro nutrients and Micro nutrients.

7. On the basis of % mentioned in the major constituents of food present in a balanced diet. 3%, 12%,35%,50% write down the respective name of the constituents.

8. Write the sources of food which are rich in (a) iron (b) iodine.

9. Identify the given picture and write two sentences about it. (Pic 2.4 - Pg. No. 17)

3 Mark questions :

1. List the causes for malnutrition.

2. Write about the vitamins A and D with respect to their sources, deficiency diseases and their symptoms.

3. Differentiate between under-nutrition and malnutrition.

4. What are Vitamins? Name the 2 groups into which they are classified.

5. Why do we cook food? Will cooking result in loss of nutritive value of food?

6. List the causes of Malnutrition.

7. What do you mean by roughage? State the functions of roughage in our body?