Welcome dear students! Today we are going to learn about Mindful Eating: A Path to a Healthy Body from Class 6 Science. Let us begin with a beautiful wise saying. It asks, Who is healthy? Who is healthy? Who is healthy? The answer is, one who eats food that is wholesome, in moderate quantities, and appropriate for the season, time, and place.
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Our textbook also shares a thought of the day from the Taittiriya Upanishad, which says annena jatani jivanti. This means food gives life to living beings. Let us try to understand the significance of this saying together. Section three point one asks, What do we eat? Let us start with Activity three point one, where we will record our daily food. All of us eat food every day, and it is an essential component of our daily life. I want you to list the food items you have consumed over a week in a simple table with columns for the day and the food items. The days are Monday through Sunday.
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Now, what observations can you make about your food from the data collected? Do you eat the same kind of food in every meal, or do your choices vary? Compare your list with those prepared by your friends. Find similarities and differences in the food consumed by you and your friends. Record your findings in your notebook. You may have noticed that there is a variety in the food eaten by you and your friends. Do you think that such diversity in food exists in all states of our country? Let us explore this in section three point one point one, Food in different regions.
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Activity three point two asks you to find out the types of food traditionally consumed and the crops grown in various states of India. You may refer to books in your library, search the internet, and interact with your friends, family, and neighbours to collect information. Let me read the examples already given for you. In Punjab, the locally grown crops are maize, wheat, chickpea, and pulses. The traditional food items eaten are Makki di roti, sarson da saag, chhole bhature, parantha, halwa, and kheer. The beverages are lassi, chhach which is buttermilk, milk, and tea.
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In Karnataka, the locally grown crops are rice, ragi, urad, and coconut. The traditional food items eaten are idli, dosa, sambhar, coconut chutney, ragi mudde, palya, rasam, and rice. The beverages are buttermilk, coffee, and tea. In Manipur, the locally grown crops are rice, bamboo, and soya bean. The traditional food items eaten are rice, eromba which is a chutney, utti which is a yellow peas and green onion curry, singju, and kangsoi. The beverage is black tea. You can add any other state you researched.
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Why do we see diversity in traditional food consumed in various states of our country? Analyse the data collected. Are there food items that are common across states? Make a list of those food items. You may find that some food items are common in many states while some are eaten only in a particular state. What relation do you find between the traditional food items and the locally grown crops? You must have observed that the traditional food of any state is usually based on the crops grown in that state. India is an agricultural country with diverse soil and climate types.
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Various crops are grown in its different regions depending on the soil types and climatic conditions. In various regions of India, the choice of food may vary according to the cultivation of food crops in that particular region, taste preferences, culture, and traditions. Now, let us move to section three point one point two, asking how cooking practices have changed over time. You have learnt that food habits vary across states, and our food choices as well as practices of food preparation may differ from one another. Have our food habits and cooking practices changed over time?
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Activity three point three asks you to interact and find out. Prepare a list of questions for gathering information from elderly people about their food habits and cooking practices. Sample questions include: What kind of food do you still eat and what is new? What are the changes in cooking practices over time? What has caused these changes? Conduct interviews with some elderly people based on the questions prepared. Let us look at the changes in cooking tools over time. Figure three point one shows four images. The first image shows a traditional stove called a chulha.
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The second image shows a modern gas stove. The third image shows a stone grinder called a sil-batta. The fourth image shows an electrical grinder. What are your findings from the interviews you conducted? Cooking practices, also called culinary practices, have changed over time. There is a significant difference between traditional and modern culinary practices. Earlier, most cooking was done using a chulha. Nowadays, most of us cook using a modern gas stove. Earlier, most grinding was done manually using a sil-batta. These days, we use an electrical grinder for ease of grinding.
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Find out what were the other ways of cooking and grinding. Why have these culinary practices changed over time? These changes may be due to factors such as technological development, improved transportation, and better communication. Let us now explore section three point two, What are the Components of Food? Medu and Mishti visit the Traditional Food Festival organised in their school. The theme is Eat Healthy, Live Healthy. The festival features various stalls displaying different kinds of traditional dishes, including Rajasthani food, Gujarati food, and Assamese food.
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A banner shows the text in Hindi and English. Dr Poshita, a nutritional expert, explains to students that Health is the Ultimate Wealth. Let us understand what Dr Poshita means by this statement. Have you ever missed a meal? How do you feel when you miss a meal? We feel tired and less energetic when we do not eat for some time. Why do you think a marathon runner drinks glucose water during and after a race? Glucose provides instant energy. Glucose is an example of a carbohydrate.
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Carbohydrates are one of the primary sources of energy in our diet. Cereals like wheat, rice, and maize, vegetables like potato and sweet potato, and fruits like banana, pineapple, and mango are some sources of carbohydrates. Figure three point two shows these sources. Do you know that common sugar is also a type of carbohydrate? Why do you think we prefer to have laddoos as a part of our traditional diet in winters? Besan or wheat flour and ghee are among the main ingredients of laddoos along with goond which is edible gum, nuts, and seeds.
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Ghee and various kinds of oils are grouped under another kind of food component, which is called fat. Sources of fats can be from plants or animals. Figure three point three shows these sources. Nuts, such as groundnuts, walnuts, coconuts, and almonds, and seeds, such as pumpkin seeds and sunflower seeds, are some sources of fat. Fat is a source of stored energy. Carbohydrates and fats provide us energy for performing various activities. Therefore, they are called energy-giving foods. Identify more food items that are rich sources of carbohydrates and fats.
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Polar bears accumulate a lot of fat under their skin. This fat serves as an energy source. It supports them during their months-long winter sleep, enabling them to survive without eating. Proteins are also an important part of our food. Milk products and pulses are good sources of protein. Sportspersons need proteins in larger quantities to build their muscles. People get proteins from plants as well as animals. Some excellent plant sources of protein are pulses, beans, peas, and nuts. Figure three point four part a shows moong, tuar dal, kidney beans, gram, peas, and soya bean.
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Animal sources of protein are milk, paneer, egg, fish, and meat. Figure three point four part b shows chicken, milk, paneer, fish, and eggs. Protein-rich foods help in growth and repair of our body. These are, therefore, called body-building foods. The right amount of protein must be included in the diet of growing children for their proper growth and development. Which of these food components are part of your daily diet? Have you ever seen mushrooms? They grow mostly in dark and moist places. Edible mushrooms are good sources of protein.
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Why do you think we are advised to include servings of fruits, vegetables, and other plant-based foods in our daily diet? Let us understand the importance of some other food components by reading two cases. Case one: In earlier times, during long voyages, sailors often suffered from bleeding and swollen gums. During a voyage in 1746, Scottish physician James Lind observed that sailors who consumed lemons and oranges recovered from these symptoms. Bleeding and swollen gums are symptoms of a disease called scurvy.
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What do you interpret by reading Case one? What cures scurvy? Lemons and oranges help in curing scurvy. Scurvy is caused due to deficiency of Vitamin C. Vitamin C present in citrus fruits like lemons and oranges helps in curing this disease. Case two: In the 1960s, Indian scientists found that among the human population in the Himalayan region and the Northern plains of India, symptoms of swelling at the front of the neck were prevalent. As per norms of the Government of India, an effort was made to supplement common salt with iodine for preparing iodised salt.
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Consumption of iodised salt visibly reduced the above symptoms. These symptoms were due to a deficiency of iodine in the soil of this region resulting in a lack of iodine in the local food and water supply. Swelling at the front of the neck is a symptom of a disease called goitre. What do you infer from Case two? Iodised salt is simply common salt mixed with required quantities of salts of iodine. Salt farming is a traditional practice of a tribal community named Agariyas. They practice salt farming in the Little Rann of Kutch and other parts of Gujarat.
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For eight months, they live in the extreme heat of the desert and work very hard to get salt from seawater. How would you find out more about other food components that protect our body from various diseases? Activity three point four asks you to conduct a survey. Study the chart given in Figure three point five to explore the functions and sources of various food components. Find out more sources of vitamins and minerals. Also, understand the symptoms of the diseases caused by the lack of these food components.
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Visit your neighbourhood, interact with people, and find out if any individual shows the symptoms listed on the chart. Correlate these symptoms with their diet and identify the deficiency disease or disorder. Suggest the possible cause for the symptoms observed and changes required in the diet for improvement. Suggest them to visit a doctor for further advice. Let me read the chart for you. Vitamin A keeps eyes and skin healthy. Sources are papaya, carrot, mango, and milk. Deficiency causes loss of vision, poor vision, loss of vision in darkness called night blindness, and sometimes complete loss of vision.
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Vitamin B one keeps heart healthy and supports body to perform various functions. Sources are legumes, nuts, whole grains, seeds, and milk products. Deficiency causes beriberi, with symptoms of swelling, tingling or burning sensation in feet and hands, and trouble in breathing. Vitamin C helps body to fight diseases. Sources are amla, guava, green chilli, orange, and lemon. Deficiency causes scurvy, with symptoms of bleeding gums and slow healing of wounds.
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Vitamin D helps body absorb calcium for bone and teeth health. Sources are exposure to sunlight, milk, butter, fish, and eggs. Deficiency causes rickets, with symptoms of soft and bent bones. Calcium keeps bones and teeth healthy. Sources are milk or soya milk, curd, cheese, and paneer. Deficiency causes bone and tooth decay, with symptoms of weak bones and tooth decay. Iodine helps to perform physical and mental activities. Sources are seaweed, water chestnut, and iodised salt. Deficiency causes goitre, with symptoms of swelling at the front of the neck.
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Iron is an important component of blood. Sources are green leafy vegetables, beetroot, and pomegranate. Deficiency causes anaemia, with symptoms of weakness and shortness of breath. Figure three point six shows some sources of different vitamins. Part a shows milk, mango, papaya, and carrot for Vitamin A. Part b shows flax seeds, wheat, milk, paneer, rice, and pumpkin seeds for Vitamin B one. Part c shows orange, tomato, amla, guava, green chilli, and lemon for Vitamin C. Part d shows fish, milk, eggs, butter, and edible mushroom for Vitamin D.
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From this chart, you have learnt that vitamins and minerals are two groups of food components that protect our body from various diseases. But how can we overcome vitamin and mineral deficiency diseases or disorders? Food components that provide energy, support growth, help repair and protect our body from diseases, and maintain various bodily functions are called nutrients. The major nutrients in our food include carbohydrates, proteins, fats, vitamins, and minerals. Vitamins and minerals are also called protective nutrients. These nutrients protect our body from diseases and keep us healthy.
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Your parents may have advised you to have milk, green vegetables, fruits, and wholegrains regularly. These food items are some sources of vitamins and minerals. Although vitamins and minerals are required in small amounts, they are essential to keep our body healthy. What differences do you observe in raw and cooked vegetables? Have you ever noticed that vegetables sometimes lose their bright colour, or become softer and less crisp when cooked? Some nutrients like vitamin C and others are lost during cooking due to high heat.
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Would it not be wise to include fruits and uncooked vegetables into our diet? Washing cut or peeled vegetables and fruits may also result in the loss of some vitamins. However, it is highly recommended that all fruits and vegetables be thoroughly washed before consumption. Do we obtain all nutrients from plants and animals? No. Nutrients like salt can be obtained from seawater or from rocks. Also, Vitamin D can be naturally produced by our body upon exposure to sunlight. Fruits and vegetables are rich in dietary fibres. Let us see how dietary fibres are beneficial for us.
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In addition to the essential nutrients, our body needs dietary fibres and water. Dietary fibres, also known as roughage, do not provide any nutrients to our body. However, they are an essential component of our food. They help our body get rid of undigested food and ensure smooth passage of stools. Roughage in our food is provided mainly by suitable plant products. Green leafy vegetables, fresh fruits, wholegrains, pulses, and nuts are good sources of roughage. Eating food that is locally grown and plant based, to the extent possible, is not only healthy for the body but is also good for our environment and our planet.
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What are the food sources that provide water to our body? List a few of them. Water is also an essential part of our diet. It helps the body absorb nutrients from food. It removes waste from the body through sweat and urine. We should drink sufficient water regularly to keep ourselves healthy. Let us know a scientist. Coluthur Gopalan, who lived from 1918 to 2019, initiated nutrition research in India. He analysed more than 500 Indian foods for their nutritional value and recommended an appropriate diet in the Indian context.
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He led surveys on the nutritional status of the Indian population, identifying widespread deficiencies in protein, energy, and other food components. This led to the implementation of the Mid Day Meal Programme in 2002, now a PM POSHAN initiative, to provide balanced food in the government-run and government-aided schools of our country. This scheme has played a role in improving the health and nutrition of millions of children nationwide. Now let us move to section three point three, How to Test Different Components of Food?
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Let us find out which nutrients are present in various food items. Some nutrients like starch, which is a type of carbohydrate, fat, and protein can be detected using fairly simple tests, while others can be detected only in a well-equipped laboratory. Let us explore how we can detect the presence of starch, fat, and protein in some food items. Activity three point five is a test for starch. Take a small quantity of the food items such as a slice of potato, cucumber, bread, some boiled rice, boiled gram, crushed peanuts, oil, butter, and crushed coconut. You can take other food items too for testing.
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Place a small piece of each item on a separate dish. With the help of a dropper, put two to three drops of diluted iodine solution on each food item. Observe if there are any changes in the colour of the food items. Have they turned blue-black? Record your observations in Table three point three. A blue-black colour indicates the presence of starch. Figure three point seven shows the testing setup for the presence of starch in various food items. Activity three point six is a test for fats.
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Take a small part of the food items that you tested for the presence of starch in Activity three point five. Place each food item on a separate piece of paper. Wrap the paper around the food and press it. Be careful not to tear the paper. If a food item contains a little water, allow the paper to dry. Does the paper develop an oily patch? What do you think is the reason for this patch? If oil or butter is present in the food item, it leaves an oily patch on the paper.
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Now, hold the paper against light. Can you see the light faintly shining through this patch? An oily patch on the paper shows that the food item contains fat. Which of these items contain fats? Record your observations in Table three point three. Activity three point seven is a test for proteins. This activity may be demonstrated by the teacher. Take the food items tested in previous activities. Make a paste or powder of the food item using pestle and mortar. Put about half teaspoon of each food item in a separate clean test tube.
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Please note these precautions. These chemicals are harmful and need to be handled with care. Do not touch any of these chemicals unless asked to do so. If any chemical gets spilled on your body, immediately wash the affected area with water. Do not put any of these chemicals into your mouth, or try to smell them. Add two to three teaspoons of water to each test tube and shake them well. Add two drops of copper sulphate solution to each test tube using a dropper.
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Now, take another dropper and add ten drops of caustic soda solution to each tube. Shake well and leave the test tubes undisturbed for a few minutes. Figure three point eight shows the testing setup for the presence of protein in various food items, including soya bean, copper sulphate, caustic soda, peas, pestle and mortar, bread, rice, and peanuts. What did you observe? Did the content of some test tubes turn violet? This violet colour indicates the presence of proteins in the food item. Write your observations in Table three point three.
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What conclusions can you draw from Table three point three? Which food items show the presence of more than one nutrient? Which food items show the presence of both proteins and fats? Peanuts show the presence of both proteins and fats. This indicates that any food which we eat may contain multiple nutrients. Is there a food item that lacks any of these nutrients? Which of these foods do you consume daily? Try to find out other foods that are good sources of starch, fats, and proteins.
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Table three point three is a chart for exploring nutrients present in various food items. The columns are Name of the food item, Colour of the food item for starch test before iodine test and after iodine test, Oily patch for fat test prediction yes or no and observation yes or no, Colour of the food item for protein test before protein test and after protein test, Starch present yes or no, Fat present yes or no, and Protein present yes or no. The food items listed are potato, cucumber, boiled rice, boiled gram, peanuts, bread or chapati, butter, coconut, and any other.
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Let us now study section three point four, Balanced Diet. Are nutritional requirements the same for everyone? Do you and your grandparents need the same type or the same amount of nutrients? Requirements of the type and amount of nutrients in a diet may vary according to age, gender, physical activity, health status, lifestyle, and so on. Activity three point eight asks you to find out. You have listed food consumed by you during the week in Activity three point one. Check whether your food contains all the nutrients and other essential components necessary for growth and development.
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If not, check which nutrients or other food components need to be added. A diet that has all essential nutrients, roughage, and water in the right amount for proper growth and development of the body is known as a balanced diet. What changes would you make in your diet to make it a balanced diet? Activity three point nine asks you to compare. Read the nutritional information given for a packet of potato wafers and a packet of roasted chana. For potato wafers per 100 grams, the energy is 536 kilocalories, fats are 35.0 grams, carbohydrates are 53.0 grams, proteins are 7.0 grams, and dietary fibre is 4.8 grams.
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For roasted chana per 100 grams, the energy is 355 kilocalories, fats are 6.26 grams, carbohydrates are 58.58 grams, proteins are 18.64 grams, and dietary fibre is 16.8 grams. Based on the nutritional information on the food packets given above, which food would you choose? Why? Some foods have high calories due to high sugar and fat content. Moreover, they contain very low amounts of proteins, minerals, vitamins, and dietary fibres. These foods are called junk foods. These foods include potato wafers, candy bars, and carbonated drinks.
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Consuming these foods frequently is not good as these are not healthy for our body. They make a person obese. Such a person may suffer from several health problems. You should always remember Dr Poshita's statement that Health is the Ultimate Wealth. We should take care of our body to stay healthy. Eating a balanced diet and avoiding junk food contribute towards a healthy body. Good health is essential for leading a happy life. Which of the two foods you studied in Activity three point nine could be labelled as junk food?
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Packaged food items must have information about the nutrients on their cover. The information should list the amount of each nutrient. Sometimes, more nutrients are added to the food during processing, which is called fortification, to improve its nutritional quality. Iodised salt and some baby foods are examples of fortified foods. The Food Safety and Standard Authority of India, also known as FSSAI, is a government agency that regulates food quality in India. Now let us learn about section three point five, Millets: Nutrition-rich Cereals.
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You may have heard of jowar, bajra, ragi, and sanwa. These are native crops of India. These can be easily cultivated in different climatic conditions. These highly nutritious grains are also called millets. Have you ever had food items made from these millets? Figure three point nine shows sanwa, which is barnyard millet. Millets are small-sized grains and have been an integral part of the Indian diet for centuries. They have regained popularity due to their numerous health benefits.
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They are good sources of vitamins, minerals like iron and calcium, and dietary fibres as well. That is the reason they are also called nutri-cereals. They contribute significantly to a balanced diet required for the normal functioning of our body. Section three point six discusses Food Miles: From Farm to Our Plate. How does food reach from a farm to our plate? What are the steps involved in this process? Who are the people involved in this process? Do you know how much time and effort is required to get the wheat flour once seed grains germinate in the farm?
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Let us look at Figure three point ten to understand the entire process of making the chapati that we eat. The figure shows a cycle starting with a farmer growing wheat, followed by threshing and winnowing of grains, storage of grains, transport to retail shop, grinding of grains and packing, and finally food on our plate. The entire distance travelled by a bag of wheat or any other food item, from the producer to the consumer, is known as its food miles. Reducing food miles is important because it helps to cut down the cost and pollution during its transport.
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It helps support local farmers. It also keeps our food fresh and healthy. Many people waste food, leaving it unconsumed on their plates. One must remember the time and effort put by our farmers and other community members in getting the food from the farm to our plate. We must take only as much food as we can consume. It would reduce food wastage. Try to find the timeline for the various processes involved in getting the food from farm to plate. Eat healthy, share, and respect food. Support local producers!
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Let us quickly review the keywords and summary. The keywords are carbohydrate, millets, analyse, culinary practices, minerals, compare, deficiency diseases, nutrients, infer, fats, proteins, interpret, food components, rickets, investigate, food miles, roughage, observe, iodized salt, scurvy, prediction, vitamins, and survey. The key points from the summary are: People across India eat diverse types of food, containing various food components. Choice of food may vary according to the cultivation of food crops in a region, taste preferences, culture and traditions, and so on.
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Culinary practices have changed over time. There is a significant difference between traditional and modern methods of cooking food. Food provides us energy, support growth, repairs our bodies and protects us from diseases. The major nutrients in our food are carbohydrates, fats, proteins, vitamins, and minerals. In addition, food also contains dietary fibres and water. Carbohydrates and fats are primary energy sources, while proteins are body-building nutrients. Vitamins and minerals strengthen our body, protect us from infections, and keep us healthy.
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A balanced diet provides all the essential nutrients in the right quantities, along with adequate roughage and water. Deficiency of one or more nutrients in our diet for a long time can lead to deficiency diseases and disorders. Junk foods are unhealthy as they contain high levels of sugar and fats but little protein, minerals, vitamins, and dietary fibres. Millets are known as nutri-cereals as they provide most of the nutrients required for the normal functioning of our bodies. They can be easily cultivated in different climatic conditions.
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Eating food that is locally grown and plant-based, to the extent possible, is not only healthy for our bodies but is also good for our environment and our planet. The distance travelled by a food item, from the place of its production to the consumer, is called food miles. We must aim to minimise food miles. We should never waste food and only take as much as we can consume. Now, let us carefully solve all the exercise questions together. Question one asks to pick the odd one out and give reasons.
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For part one, the items are Jowar, Bajra, Ragi, and Chana. The odd one out is Chana. Jowar, Bajra, and Ragi are all millets, while Chana is a pulse. For part two, the items are Kidney beans, Green gram, Soya bean, and Rice. The odd one out is Rice. Kidney beans, Green gram, and Soya bean are all pulses, while Rice is a cereal. Question two asks to discuss traditional versus modern culinary practices in India. Traditional culinary practices involved cooking on a chulha using firewood or cow dung cakes, and grinding spices or grains manually using a stone grinder called a sil-batta.
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These methods were time-consuming and required physical effort. Modern culinary practices use modern gas stoves or induction cooktops for cooking, and electrical grinders for grinding. These modern methods save time, require less physical effort, offer better temperature control, and improve hygiene and convenience. Question three says a teacher says that good food may act as medicine. Ravi is curious about this statement and has some questions for his teacher. List at least two questions that he can ask. Ravi can ask: How does eating a balanced diet prevent specific deficiency diseases like scurvy or goitre?
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Can certain foods like millets or citrus fruits help in faster recovery when a person is already sick? Question four asks to share your thoughts on the statement that not all delicious foods are necessarily healthy, while not all nutritious foods are always enjoyable, along with a few examples. This statement is very true. Many delicious foods like potato wafers, candy bars, and carbonated drinks are high in sugar, salt, and unhealthy fats, making them junk foods that harm our health if eaten frequently.
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On the other hand, highly nutritious foods like green leafy vegetables, bitter gourd, or plain boiled legumes might not taste as exciting to everyone, but they provide essential vitamins, minerals, and fibres that keep our body strong and disease-free. We should learn to appreciate nutritious foods by preparing them in tasty ways. Question five states that Medu does not eat vegetables but enjoys biscuits, noodles and white bread. He often has stomach ache and constipation. What changes should he make in his diet to get rid of these problems? Explain your answer.
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Medu should include more vegetables, fruits, wholegrains, and pulses in his diet. His current diet lacks dietary fibre or roughage, which is essential for smooth digestion and preventing constipation. Biscuits, noodles, and white bread are refined foods with very little fibre. By adding roughage from green leafy vegetables, fresh fruits, and wholegrains, his digestive system will work properly, and his stomach ache and constipation will improve. Question six is about Reshma who had trouble seeing things in dim light. The doctor tested her eyesight and prescribed a particular vitamin supplement.
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He also advised her to include a few food items in her diet. Part one asks which deficiency disease she is suffering from. She is suffering from night blindness. Part two asks which food component may be lacking in her diet. Vitamin A is lacking in her diet. Part three asks to suggest some food items that she should include in her diet to overcome this problem. She should include papaya, carrot, mango, and milk in her diet. Question seven asks: You are provided with canned fruit juice, fresh fruit juice, and fresh fruit. Which one would you prefer and why?
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I would prefer fresh fruit. Fresh fruit contains all the natural dietary fibres, vitamins, and minerals without any added preservatives or excess sugar. Canned fruit juice often loses nutrients during processing and contains added preservatives. Fresh fruit juice is better than canned but still lacks the dietary fibre found in whole fruit. Therefore, eating the fresh fruit directly is the healthiest choice. Question eight is about Gourav who got a fracture in his leg. His doctor aligned the bones and put on a plaster.
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The doctor also gave him calcium tablets. On the second visit, the doctor gave him Vitamin D syrup along with calcium tablets. Part one asks why the doctor gave calcium tablets to Gourav. Calcium is essential for keeping bones healthy and strong. Since Gourav has a fracture, calcium will help in the repair and strengthening of his broken bones. Part two asks why the doctor gave Vitamin D syrup along with calcium tablets on the second visit. Vitamin D helps the body absorb calcium properly.
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Without sufficient Vitamin D, the calcium from the tablets would not be effectively used by the bones for healing. Part three asks what question arises in your mind about the choices made by the doctor. A good question would be: Why did the doctor not prescribe Vitamin D along with calcium from the very first visit, since both are needed together for bone healing? Question nine states that sugar is an example of carbohydrates. Sugar is tested with iodine solution but it does not change to blue-black colour. What can be a possible reason?
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The iodine test specifically detects starch, which is a complex carbohydrate. Sugar is a simple carbohydrate. The chemical structure of simple sugars like glucose or sucrose does not react with iodine to form the blue-black complex. Therefore, sugar does not change colour with iodine solution. Question ten asks what you think of Raman's statement, All starches are carbohydrates but not all carbohydrates are starches. Describe the design of an activity to test your answer. Raman's statement is correct. Starch is a complex carbohydrate, but carbohydrates also include simple sugars like glucose and sucrose.
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To test this, we can design an activity with two samples: Sample A is boiled rice or potato, which contains starch. Sample B is a sugar solution or glucose water. We will add two to three drops of diluted iodine solution to both samples. Sample A will turn blue-black, confirming the presence of starch. Sample B will not change colour, proving that it is a carbohydrate but not starch. This shows that while all starches are carbohydrates, not all carbohydrates are starches.
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Question eleven says that while using iodine in the laboratory, a few drops of iodine fell on Mishti's socks and a few fell on her teacher's saree. The drops of iodine on the saree turned blue-black while the colour on the socks did not change. What can be a possible reason? The saree is likely made of cotton or silk, which are plant-based or natural fibres containing starch or starch-like compounds used in sizing during manufacturing. Iodine reacts with starch to turn blue-black.
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The socks are likely made of synthetic fibres like nylon or polyester, which do not contain starch. Therefore, the iodine did not change colour on the socks. Question twelve asks why millets are considered a healthy choice of food. Can eating just millets suffice for the nutritional requirements of the body? Discuss. Millets are considered healthy because they are rich in dietary fibres, vitamins, and essential minerals like iron and calcium. They are also easy to cultivate in different climates.
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However, eating just millets cannot suffice for all nutritional requirements. A balanced diet requires a variety of nutrients including proteins, fats, vitamins, minerals, roughage, and water from different food groups like pulses, dairy, fruits, vegetables, and healthy oils. Relying only on millets would lead to deficiencies in other essential nutrients. Question thirteen asks: You are given a sample of a solution. How would you check the possibility of it being an iodine solution? We can test it by adding a few drops of the unknown solution to a food item known to contain starch, such as a slice of boiled potato or a piece of bread.
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If the food item turns blue-black, it confirms that the unknown solution is an iodine solution. Now let us look at the Learning Further section. First, help your mother in unpacking the packets of various food items after shopping for grocery next time. Read the nutritional information of at least three fortified food items and analyse those. Second, the Apatani tribe of Arunachal Pradesh produces a salt called tapyo to fulfil their dietary requirements. Collect more information from the internet about their salt making process and the need to make their own salt.
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Collect pictures and paste them on a chart paper. Also, write a paragraph about the process of making this salt and its usefulness. Third, vegetables or fruits that grow naturally in the forest or nearby fields without being cultivated by farmers are considered wild varieties. Traditionally, many tribal groups in India depend on these wild varieties, which form a part of their food. Read about ranbhajis from Maharashtra and edible mushrooms from Himachal Pradesh. Are you aware of any such wild varieties of food from your region? Discuss in class.
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Fourth, list junk foods you eat frequently. Ask your friends also to make such lists. On the basis of these lists, write a letter to your principal requesting to ban certain junk foods inside the school campus. Suggest some healthy options. Fifth, find out the variation in nutritional requirements of different individuals based on age, physical activity and health conditions. Record your observations. Discuss and analyse. Sixth, prepare a diet chart to provide a balanced diet to a twelve-year-old child. The diet chart should include food items that are not expensive and are commonly available in your area. These activities will help you apply what you have learned in real life.
Thank you for listening! Keep revising and practicing. Goodbye! [CHAPTER_COMPLETE]