Food | 5th Science : Term 2 Unit 1
Questions with Answers | Study Material
Evaluation
I. Choose the correct answer.
1. The biotic factor which spoils the food item is
(A) drying
(B) temperature
(C) humidity
(D) bacteria
Answer: d) bacteria
(B) temperature
(C) humidity
(D) bacteria
Answer: d) bacteria
2. Grains are preserved by
(A) drying
(B) freezing
(C) adding sugar
(D) adding salt
Answer: a) drying
(B) freezing
(C) adding sugar
(D) adding salt
Answer: a) drying
3. Anaemia is a disease which occurs due to lack of
(A) Vitamin-A
(B) Vitamin –B
(C) Iron
(D) Vitamin-D
Answer: c) Iron
(B) Vitamin –B
(C) Iron
(D) Vitamin-D
Answer: c) Iron
4. Storage of excess fat in the body is known as
(A) obesity
(B) headache
(C) fever
(D) stomach pain
Answer: a) obesity
(B) headache
(C) fever
(D) stomach pain
Answer: a) obesity
5. Carbohydrates are rich in
(A) ghee
(B) fruits
(C) rice
(D) oil
Answer: c) rice
(B) fruits
(C) rice
(D) oil
Answer: c) rice
II. Fill in the blanks.
(i) Night blindness is caused by the lack of Vitamin A.
(ii) Marasmus is a protein deficiency disease.
(iii) Bad smell from the food item is due to Spoilage.
(iv) Humidity in air is one of the abiotic factor, which spoils food.
(v) Using low quality gas tubes in the gas stove may lead to gas leakage.
(ii) Marasmus is a protein deficiency disease.
(iii) Bad smell from the food item is due to Spoilage.
(iv) Humidity in air is one of the abiotic factor, which spoils food.
(v) Using low quality gas tubes in the gas stove may lead to gas leakage.
III. Match the following.
Exercise: Match the following items with their correct associations.
1. Protein deficiency
2. Rickets
3. Obesity
4. Kerosene
5. Freezing
2. Rickets
3. Obesity
4. Kerosene
5. Freezing
- Vitamin -D
- Physical inactivity
- Inflammable material
- Fruits
- Kwashiorkor
- Physical inactivity
- Inflammable material
- Fruits
- Kwashiorkor
Answer Key:
1. Protein deficiency - Kwashiorkor
2. Rickets - Vitamin-D
3. Obesity - Physical inactivity
4. Kerosene - Inflammable material
5. Freezing - Fruits
1. Protein deficiency - Kwashiorkor
2. Rickets - Vitamin-D
3. Obesity - Physical inactivity
4. Kerosene - Inflammable material
5. Freezing - Fruits
IV. Say True or False.
(i) Vinegar is added as a preservative for pickles. (True)
(ii) Irradiation affects the taste of the food materials. (False)
(iii) In case of gas leakage, we can continue to use electrical appliances. (False)
(iv) Deficiency due to iodine is called as beriberi. (False)
(v) Growing children need more proteins in their food. (True)
(ii) Irradiation affects the taste of the food materials. (False)
(iii) In case of gas leakage, we can continue to use electrical appliances. (False)
(iv) Deficiency due to iodine is called as beriberi. (False)
(v) Growing children need more proteins in their food. (True)
V. Answer briefly.
1. Define deficiency disease.
Certain diseases are caused by deficiency of vitamins and minerals. They are called deficiency diseases. By eating vitamin and mineral rich food items, we can avoid these diseases.
2. What is known as balanced diet?
For growth and maintenance of good health, our diet should have all the nutrients that our body needs, in right quantities. Such a diet is called balanced diet.
3. How can we prevent obesity?
Eating healthy foods and having regular physical activity can reduce obesity and overweight.
4. What should we do in case of minor burns?
In case of minor bums, the burnt area should be held under cool running water for some time and proper medical treatment should be given.
5. Define spoilage of food.
The change in the normal state of the food is called spoilage of food.
6. What is the purpose of food preservation?
Preservation of food is important for the following reasons.
(i) To retain the colour, taste and nutritive value of the food.
(ii) To make food available throughout the year.
(iii) To prevent the growth of microorganisms like - bacteria and fungi in the food items.
(iv) To reduce the wastage of food materials.
(v) Preserving food not only protects our health but also makes food available to the people who need it.
(i) To retain the colour, taste and nutritive value of the food.
(ii) To make food available throughout the year.
(iii) To prevent the growth of microorganisms like - bacteria and fungi in the food items.
(iv) To reduce the wastage of food materials.
(v) Preserving food not only protects our health but also makes food available to the people who need it.
VI. Answer in detail.
1. Write about food preservation methods.
The following are the ways to preserve food.
Drying: It is the removal of water content from the food by drying it in the sunlight. Eg : Grains.
Addition of salt: When salt is added to food, it removes the water from the food. Eg : Fish, Pickles.
Addition of sugar: When sugar is added to food, it dissolves in the water content of the food and preserves the food items from spoilage. Eg : Jam, Fruit juices.
Freezing: The microbial growth and the enzyme activity on the frozen food items can be prevented by this method. Eg : Fruits, Vegetables.
Boiling: It kills the microorganisms present in the food materials. Eg: Milk, Water.
Canning and bottling : In this method, food is packed in air tight cans so that germs do not grow on them. Eg: Milk powder.
Addition of chemical preservatives : Chemical preservatives are added to stop the growth of micro-organisms in certain food materials. Eg : Sodium benzoate is added with fruits, Sulphur dioxide is added with dry fruits, Vinegar is added with pickles.
Drying: It is the removal of water content from the food by drying it in the sunlight. Eg : Grains.
Addition of salt: When salt is added to food, it removes the water from the food. Eg : Fish, Pickles.
Addition of sugar: When sugar is added to food, it dissolves in the water content of the food and preserves the food items from spoilage. Eg : Jam, Fruit juices.
Freezing: The microbial growth and the enzyme activity on the frozen food items can be prevented by this method. Eg : Fruits, Vegetables.
Boiling: It kills the microorganisms present in the food materials. Eg: Milk, Water.
Canning and bottling : In this method, food is packed in air tight cans so that germs do not grow on them. Eg: Milk powder.
Addition of chemical preservatives : Chemical preservatives are added to stop the growth of micro-organisms in certain food materials. Eg : Sodium benzoate is added with fruits, Sulphur dioxide is added with dry fruits, Vinegar is added with pickles.
2. Explain the different types of food.
Some major food items are given in the table below.
Major Food Items : Sources
Major Food Items : Sources
| Food Category | Sources |
|---|---|
| Carbohydrates | Honey, Sugarcane, Fruits, Whole grains, Vegetables, Rice |
| Proteins | Legumes, Pulses, Nuts, Soya bean, Green leafy vegetables, Fish, Egg, Milk. |
| Fats | Egg yolk, Saturated oil, Meat |
3. Write about kitchen safety.
Gas: Gas catches fire easily. Once gas is leaked there may be dangerous consequences. So, we need to be careful while handling cylinders. The following table gives what should we do and what we shouldn't do while handling gas cylinders.
Electrical appliances : Do not operate electrical appliances with wet hands, because it leads to electric shocks.
Fire :
(i) Do not keep the inflammable materials like kerosene etc., near the stoves.
(ii) In case of person's clothes catching fire, cover the person with a thick blanket or carpet.
(iii) If kerosene or oil catches fire, use sand to put out the fire.
(iv) If solid materials like wood catches fire, use water to put out the fire.
(v) If an electrical appliances catches fire, unplug the appliances and disconnect the electricity.
(vi) Use proper fire extinguishers to put out the fire.
Do’s
(i) Keep the cylinder in vertical position at plain level and in a well aired place.
(ii) Keep the lighter ready and then turn on the gas stove knob.
(iii) Keep the windows and doors open to ensure ventilation in case of gas leakage.
(iv) Always use I.S.I standard gas stoves, regulators and gas tubes.
(i) Keep the cylinder in vertical position at plain level and in a well aired place.
(ii) Keep the lighter ready and then turn on the gas stove knob.
(iii) Keep the windows and doors open to ensure ventilation in case of gas leakage.
(iv) Always use I.S.I standard gas stoves, regulators and gas tubes.
Don’ts
(i) Do not keep the cylinder in horizontal or inverted position.
(ii) Do not turn the knob before lighting the lighter, It may lead to gas leakage.
(iii) Do not turn on electrical appliances in the kitchen, if there is a gas leakage. It may lead to fire.
(iv) Don't use low quality gas stoves, tubes and regulator. It may lead to gas leakage.
(i) Do not keep the cylinder in horizontal or inverted position.
(ii) Do not turn the knob before lighting the lighter, It may lead to gas leakage.
(iii) Do not turn on electrical appliances in the kitchen, if there is a gas leakage. It may lead to fire.
(iv) Don't use low quality gas stoves, tubes and regulator. It may lead to gas leakage.
Electrical appliances : Do not operate electrical appliances with wet hands, because it leads to electric shocks.
Fire :
(i) Do not keep the inflammable materials like kerosene etc., near the stoves.
(ii) In case of person's clothes catching fire, cover the person with a thick blanket or carpet.
(iii) If kerosene or oil catches fire, use sand to put out the fire.
(iv) If solid materials like wood catches fire, use water to put out the fire.
(v) If an electrical appliances catches fire, unplug the appliances and disconnect the electricity.
(vi) Use proper fire extinguishers to put out the fire.
Activity 1
Classify the following into perishable and non-perishable food items.
Salt, Sugar, Apple, Corn, Orange, Wheat, Pulses, Tomato, Papaya, Rice, Cucumber.
Perishable: Apple, Orange, Salt, Tomato, Papaya, Cucumber
Non-perishable: Sugar, Corn, Wheat, Pulses, Rice
Activity 2
Look at the fruits and vegetables in your house. Is there any spoiled one? Find out the reason for that.
Activity 3
Find your B.M.I
\[ \text{My B.M.I} = \frac{\text{My weight (kg)}}{\text{My height (m)}^2} \]
Activity 4
Find out the common disease prevalent in your area. Find out the reason for them and discuss with your teacher how to get remedy for them.