Notes-Class-6-General Science-Chapter-9-From Diet to Health-Maharashtra Board

Topics to be learn : .Regional diet, seasonal diet and food culture Nutrients and their functions Millets Natural balance (Rigveda) Deficiency diseases Food tests (starch, fats, proteins) Balanced diet and cooking skills Scientists: Dr. Gopalan and Dr. Sohonie

Importance of Nutrition :

Food is essential for our body. It gives us energy, helps us grow, repairs damaged body parts and protects us from diseases.

In Indian culture, the saying ‘अन्न अंगी लागणे’ means that food should nourish our body.

Well-Nourished Person :

• A well-nourished person has a healthy and strong body.
• They remain active and energetic.
• They enjoy working and playing.
• They fall ill less often.
• This means that the food they eat properly nourishes their body.

Under-Nourished or Weak Person :

• An under-nourished person often feels tired and weak.
• They look dull and lack energy.
• They may have poor appetite.
• They find it difficult to do physical activities.
• This means that their body is not getting proper nourishment.

Core Definition — Diet: All the food items, beverages, and ingredients consumed together regularly as meals and snacks throughout the day constitute an individual's Diet.

Geographic Diversity and Regional Diets :

Food habits differ from one region of India to another. A Regional Diet means the food commonly eaten by people in a particular region. It mainly depends on the crops grown and food available locally.

Factors Affecting Crop Growth :

The types of crops grown in a region depend on three main factors:

• Climate: Temperature and weather conditions.
• Rainfall: Amount of rain received in a region.
• Soil: Type and quality of soil.

People generally prepare their food using locally grown crops.

Conclusion : Food habits differ across India because of differences in climate, rainfall, soil and locally available crops. Thus, geography plays an important role in deciding our daily food habits.

Seasonal Diet and Natural Balance :

Our food needs change with the seasons. Temperature, sunlight, rainfall and humidity affect our body and its energy needs. Therefore, we should eat suitable food in different seasons.

Ancient Indian Knowledge of Natural Balance :

• The ancient Indian Vedas contain knowledge about nature, seasons and human life.
• The Rigveda is one of the oldest Vedas.
• Our food and daily habits should change according to the seasons. This helps maintain a natural balance.

Ritusandhi – Change Between Seasons

• Ritusandhi means the transition period between two seasons.
• According to traditional Indian knowledge, this transition takes about 15 days.
• During this period, digestion, skin condition, immunity and sleep may be affected.
• Therefore, we should make suitable changes in our food and daily routine.

Traditional Festivals and Health :

Indian festivals include many traditional health practices.

• Diwali – Abhyangsnan : People apply warm oil to their bodies before bathing. It helps keep the skin soft and prevents dryness.
• Makar Sankranti – Tilgul : People prepare and share sweets made from sesame seeds and jaggery. These foods provide energy during winter.
• Gudhi Padwa – Neem Leaves : People traditionally eat neem leaves and flowers. Neem is valued in traditional Indian practices.

Conclusion : Our food habits should change according to the seasons. Traditional Indian practices and festivals remind us to maintain a balance between food, health and nature.

Culinary Evolution and Food Culture :

Food habits have changed over time. Early humans ate wild fruits, roots and raw meat. After discovering fire, they started roasting food.

Later, people developed different cooking methods such as boiling, steaming, baking and frying. Today, modern appliances like microwave ovens and refrigerators are also used.

Meaning of Cooking Skills :

Cooking is the art of preparing tasty and attractive food using different ingredients and methods while preserving its nutrients.

Effects of Modern Food Habits :

• Eating too much processed food may affect our health.
• Foods with excess sugar, salt and unhealthy fats may increase the risk of health problems.
• Excessive food wastage increases expenses.
• Eating fresh and homemade food helps us maintain good health.

Conclusion : Food culture has changed with time. We should enjoy modern food choices while maintaining healthy eating habits, choosing fresh food and avoiding food wastage.

The Seven Essential Components of Food (Nutrients)

Nutrients are useful substances present in food. They help our body grow, provide energy, repair damaged parts and protect us from diseases.

There are seven essential components of food.

(1) Carbohydrates :

• Carbohydrates are the main source of energy for our body.
• They help us perform daily activities like walking, studying and playing.
• Sources: Rice, wheat, jowar, bajra, maize and potatoes.

(2) Proteins :

• Proteins help in body growth and muscle development.
• They repair damaged body parts and help build new cells.
• Sources: Pulses, milk, paneer, eggs, soybean and meat.

(3) Fats :

• Fats provide energy and keep our body warm.
• They protect internal organs.
• Sources: Cooking oil, ghee, butter, nuts and oilseeds.

(4) Vitamins :

• Vitamins protect our body from diseases.
• They help maintain good health and strong immunity.
• Sources: Fresh fruits and green leafy vegetables.

(5) Minerals :

• Minerals help in the proper growth and functioning of our body.
• Calcium and phosphorus make bones and teeth strong.
• Iron helps in the formation of haemoglobin in blood.
• Sources: Milk, leafy vegetables, pulses, eggs and iodised salt.

(6) Dietary Fibres (Roughage) :

• Fibres help in the proper functioning of our digestive system.
• They make stools soft and help prevent constipation.
• Sources: Green leafy vegetables, fruit peels and whole grains.

(7) Water :

• Water is essential for all body functions.
• It helps remove waste materials from the body.
• It controls body temperature and helps in blood circulation.
• Sources: Drinking water, buttermilk, lemon water and soups.

Superfoods of Antiquity: Nutritional Importance of Millets :

Millets are small grains grown mainly in dry areas. They have been used as food for thousands of years. They require less water and can grow in difficult weather conditions.

(1) Nutritional Benefits of Millets :

• Millets are rich in plant proteins and dietary fibre.
• They contain important vitamins and minerals like iron, calcium and magnesium.
• They provide energy to our body.
• Their fibre helps in digestion.
• They keep us full for a longer time.

(2) Types of Millets and Their Uses :

Millet	Importance	Traditional Food Items
Jowar and Bajra	Grow well in dry areas. Commonly grown in Maharashtra, Rajasthan and Karnataka.	Bhakari, thalipith, upma, chakali, shev and papad.
Ragi (Nachni)	Rich in calcium, iron and fibre.	Ragi bhakari, biscuits, papad, kanji and ambil.
Rajgira (Amaranth)	Rich in protein and commonly eaten during fasting.	Chikki, ladoo, kheer and popped grains (lahya).

Conclusion : Millets are nutritious traditional grains. They provide energy, fibre, vitamins and minerals. Including different millets in our meals helps us maintain a healthy and balanced diet.

Balanced Diet and Nutrient Preservation in Cooking :

Meaning of a Balanced Diet :

A Balanced Diet is a diet that contains all seven essential nutrients in the right amounts. It includes carbohydrates, proteins, fats, vitamins, minerals, water and dietary fibres.

A balanced diet helps us grow, stay healthy and get energy.

Four Golden Rules of Cooking :

We should follow these four rules while preparing food to preserve its nutrients.

(1) Wash Before Cutting :

• Wash fruits and vegetables properly before cutting them.
• Washing after cutting may remove important vitamins and minerals.

(2) Cook Potatoes With Their Skin :

• Cook potatoes with their skin whenever suitable.
• The skin and the layer below it contain useful nutrients and fibre.

(3) Use the Right Amount of Water :

• Use only the required amount of water while cooking vegetables.
• Do not throw away the remaining cooking water because it contains nutrients.

(4) Avoid Overcooking and Reheating :

• Do not cook food for too long.
• Avoid repeated reheating because it can destroy some vitamins, especially Vitamin C.

From Farm to Plate – Respect for Food :

• Farmers grow crops with hard work.
• Workers transport food from farms to markets.
• Shopkeepers sell food, and cooks prepare meals.
• Many people and natural resources are involved in bringing food to our plates.
• Therefore, we should respect food, eat only what we need and avoid wasting it.

Conclusion : A balanced diet keeps our body healthy. We should prepare food carefully to preserve its nutrients and avoid food wastage.

Deficiency Diseases :

When our diet does not contain enough essential nutrients, our body may develop certain diseases. These are called Deficiency Diseases.

They are caused by a lack of nutrients and can often be prevented by eating a balanced diet.

Importance of Iodine

• Iodine is an important mineral required by our body.
• It helps the thyroid gland produce hormones.
• Lack of iodine can cause swelling of the thyroid gland, called goitre.
• Iodised salt is an easy way to prevent iodine deficiency.
• We should use properly stored iodised salt in our daily cooking.

Importance of Vitamin D and Sunlight

• Vitamin D helps our body absorb calcium.
• It makes our bones and teeth strong.
• Our body produces Vitamin D when our skin is exposed to sunlight.
• Milk and egg yolk also contain some Vitamin D.
• Lack of Vitamin D in children can cause rickets, making bones weak and soft.

Conclusion : Deficiency diseases occur when our body does not get enough essential nutrients. Eating a balanced diet with fruits, vegetables, grains, milk and other nutritious foods helps prevent these diseases.

Experiments to Identify Food Components :

We can perform simple experiments to identify different nutrients present in food. Three common tests are used to identify starch, fats and proteins.

Iodine Test for Starch (Carbohydrates) :

Materials Required:

• Food samples like potato, chapati, bhakari, chickpeas, peanuts, butter and milk.
• Iodine solution, dropper and a saucer.

Procedure:

• Take small pieces of different food items on a saucer.
• Add two drops of iodine solution to each food sample.
• Observe the colour change.

Observation and Result:

• Potato, chapati, bhakari and chickpeas turn blue-black.
• Butter and milk show no blue-black colour.
• Blue-black colour confirms the presence of starch.

Identification of Iodine Solution:

• Add a few drops of the unknown solution to a piece of raw potato.
• If it turns blue-black, the solution is iodine.

Paper Test for Fats :

Materials Required:

• White paper and food items like peanuts, pakoda or shev.

Procedure:

• Place a food item inside a folded sheet of paper.
• Press it gently without tearing the paper.
• Allow the paper to dry if it becomes wet.
• Observe the paper against light.

Observation and Result:

• A permanent oily, transparent spot appears if fats are present.
• If the spot disappears after drying, it was caused by water.
• A permanent transparent spot confirms the presence of fats.

Biuret Test for Proteins :

Materials Required:

• Food paste, such as boiled dal or crushed beans.
• Test tube, water, sodium hydroxide solution and copper sulphate solution.

Procedure:

• Take a small amount of food paste in a test tube.
• Add 10 drops of water and shake well.
• Add a few drops of sodium hydroxide solution.
• Then add a few drops of copper sulphate solution.
• Mix well and wait for about 5 minutes.

Observation and Result:

• A violet or purple colour indicates the presence of proteins.
• No violet colour indicates that the protein test is negative.

Note: The Biuret test uses chemicals that require teacher supervision and proper laboratory safety. Sodium hydroxide can cause burns.

Great Indian Scientists in Nutrition Science :

Two Indian scientists made important contributions to the study of nutrition and public health.

(1) Dr. Coluthur Gopalan (1918–2019) :

Father of Indian Nutrition Science

• Dr. Coluthur Gopalan was a famous Indian nutritionist and medical researcher.
• He established and led the National Institute of Nutrition (NIN) in Hyderabad.
• He studied malnutrition and diseases caused by a lack of nutrients in children.
• He wrote the famous book The Nutritive Values of Indian Foods.
• His research helped in developing India's school Mid-Day Meal Programme.
• He received the Padma Bhushan award for his contributions.

(2) Dr. Kamala Sohonie (1912–1998) :

Pioneer in Biochemistry and Nutrition

• Dr. Kamala Sohonie was the first Indian woman to earn a Ph.D. in a scientific subject.
• She earned her Ph.D. in Biochemistry from Cambridge University.
• She became the first woman Director of the Institute of Science in Mumbai.
• She studied the nutritional value of low-cost Indian foods.
• She wrote a book called Ahargatha.
• She researched Neera, a fresh drink obtained from palm trees.
• Her research showed that Neera contains Vitamin C and iron and can help improve nutrition.

Conclusion : Dr. Coluthur Gopalan and Dr. Kamala Sohonie made valuable contributions to Indian nutrition science. Their research helped improve our understanding of healthy food and the importance of proper nutrition.