Solutions of Components Of Food from Focus Science
Renu Parshar Science Solutions from Chapter 2 - Components of Food
Renu Parashar and Anju Kulshrestha's Focus Science detailed solutions to all the exercises of Components Of Food for 6th CBSE are provided here. The topics covered are such as Water, Proteins and, Vitamins. The points to remember in the Renu Parashar and Anju Kulshrestha's Book Solutions is ideal for quick revision.
Practice Other Topics from Components of Food
In this topic, we will learn different nutrients present in food. We will also discuss the need for roughage and water in the diet. Main categories of food on the basis of nutrients they provide also explained here in detail.
This topic deals with carbohydrates. We will also get to know that major sources of carbohydrates obtained from plants. Through the activity, the presence of starch in food is also illustrated here.
In this topic, we will learn about the different food items which are rich sources of fat. We can also test the presence of fat in food through an activity here, along with illustrations and examples.
This topic elaborates the presence of proteins in food. It also explains the major groups of proteins depending on their sources. Through an activity, we will also get to know the test of protein.
In this topic, we will learn about the vitamins. Different classes of vitamins based on their solubility in fat and water are also discussed here in detail with examples.
In this topic, we will learn about the minerals. Different types of minerals needed by our body in trace amounts are also discussed here along with a group discussion on the consumption of an excess of proteins and vitamins.
This topic describes the roughage or fibre. It also explains the key role of roughage on overall health. Different food products rich in roughage are described here in detail.
In this topic, we will learn about the importance of water in our bodies. It also describes the harmful effects of the loss of excessive water from the body and some important functions of water.
In this topic, we will learn about the different types of food necessary for our body based on age, sex and the type of work done. It also explains four main groups in our meals to keep a balanced diet.
In this topic, we will discuss the benefits of healthy cooking of food with all the nutrients. It also explains the three Rs for nutrient preservation for a healthy diet.
In this topic, we will learn about different deficiency diseases caused due to imbalance in the diet or lack of nutrients. Here, we will discuss the symptoms of these diseases in detail.
