Chapter-9-From Diet to Health
Class-6-General Science -Maharashtra Board (New Syllabus)
Solutions (Exercise + Intext)
Intext Questions :
QUESTION 1. Which food ingredients must be used more in the local diet of Konkan region of Maharashtra?
Konkan has heavy rainfall, coastal climate and a long sea coast. The local diet therefore uses more rice, coconut, fish and seafood, kokum, mango, jackfruit, cashew, ragi (nachani) and vari.
QUESTION 2. What are the differences in the food culture in the past and today?
- Past: homemade, local, shared as family, no wastage, careful combinations.
- Today: outside/ready-made food, unknown quality, wastage, junk food, artificial colours and incompatible combinations.
QUESTION 3. Which are the sources of food that provide water to our body? What will happen if there is less water in the body?
- Sources of water: drinking water, milk, buttermilk, coconut water, lemon water, juices, soups, dal/curry, and juicy fruits and vegetables (watermelon, cucumber, orange).
- If water in body is less: dehydration, tiredness, dry skin, headache, constipation, waste not removed properly and body temperature is not regulated.
Exercises :
Question 1. Fill in the blanks.
(1) The useful substances that our body get from food items are called ..........
The useful substances that our body obtains from food items are called Nutrients.
(2) The substances which contain starch are called as ..........
The substances which contain starch are categorized as Carbohydrates.
(3) .......... helps in removing waste substances produced in the body which are not needed by the body.
Water helps in removing metabolic waste substances produced after digestion.
(4) .......... are necessary for the growth and repair of the body.
Proteins are necessary for the growth and cellular repair of the body.
(5) .......... enhances the immunity of the body.
Vitamins enhance the immunological resistance and pathogen-fighting capacity of the body.
Question 2. Match the pair.
| A | B | C |
| (1) Deficiency of vitamin ‘D’ | (a) Night blindness | (a) Include citrus fruits in diet |
| (2) Deficiency of vitamin ‘C’ | (b) Rickets | (b) Sitting in a morning sunlight |
| (3) Deficiency of vitamin ‘A’ | (c) Scurvy | (c) Include carrot, papaya in diet |
| A (Deficiency) | B (Disease) | C (Remedy) |
| (1) Deficiency of vitamin 'D' | (b) Rickets | (b) Sitting in morning sunlight |
| (2) Deficiency of vitamin 'C' | (c) Scurvy | (a) Include citrus fruits in diet |
| (3) Deficiency of vitamin 'A' | (a) Night blindness | (c) Include carrot, papaya in diet |
Question 3. You are given a solution. How will you prove that it is iodine?
- Take a small piece of potato (or chapati/bhakari) – it contains starch.
- Put two drops of the given solution on it.
- If the sample turns blue, starch has reacted with iodine – this proves the solution is iodine (iodine indicator).
Question 4. Meena always likes to eat noodles, biscuits and bread. She does not like leafy vegetables, fruits and milk. Now she is suffering from stomach ache and constipation. Which changes she should make in her diet so that these problems will be minimized?
Meena eats noodles, biscuits and bread and dislikes leafy vegetables, fruits and milk. She has stomach ache and constipation. The cause is lack of fibres and a poorly balanced diet. Changes she should make:
- Include green leafy vegetables and fruits (rich in fibres) regularly.
- Drink milk and enough water.
- Add millets, pulses and whole grains (jowar, bajra, ragi) in place of noodles, biscuits and bread.
- Reduce junk and low-nutrition food; follow a balanced diet.
Question 5. Identify, Who Am I?
(a) I give strength to the body to fight against diseases. I am present in fruits and vegetables.
Vitamins.
(b) I keep stomach clean. I am a part of vegetables and fruit peels.
Dietary Fibres (Roughage).
(c) I am the main source of energy. I am found in bhakari, chapati and rice.
Carbohydrates (Starch).
Question 6. Make a list of different food items made from potatoes.
Batata vada, potato bhaji, potato chips/wafers, french fries, aloo paratha, samosa, aloo tikki, potato khichadi (upvas), mashed potato, kheema-potato curry, vada pav filling.
Question 7. What will happen if….
(a) The food is heated again and again.
Nutrients are lost, taste and quality go down, and food may become harmful.
(b) Fruit vegetables are used after peeling them.
Nutrients (vitamins, minerals) and fibres in the peel are lost.
(c) Leafy vegetables are cut and then washed.
Vitamins and minerals wash away through cut surfaces; nutritive value falls.
(d) Vegetables are overcooked.
Heat destroys nutrients, especially vitamins; food loses nutritive value.
(e) The water used for boiling vegetables is thrown away.
Nutrients dissolved in that water are lost.
Projects :
- Project 1: Commercial Food Label Nutritional Audit: Collect packaged labels from two distinct commercial food products (e.g., breakfast cereal vs. biscuit packet). Audit the printed Nutritional Facts panel comparing protein, dietary fibre, sodium, sugar, and total calories per 100g. Determine scientifically which food item provides superior nutritive value.
- Project 2: Millet Superfood Ladoo Formulation: With supervision from elders, prepare ‘My Nutritious Ladoo’ using traditional millets (roasted ragi flour, bajra, popped rajgira), sweetened with iron-rich jaggery and bound with pure ghee and sesame seeds. Present the finished recipe along with its nutritional profile in a science exhibition.
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PDF : Class-6-Science-Chapter-9-From Diet to Health – Notes
PDF : Class-6-Science-Chapter-9-From Diet to Health – Solutions
PDF : Class-6-Science-Chapter-9-From Diet to Health – 20 Mark Test Paper with Answer
Main Page : Maharashtra Board-Class-6-General Science – All chapters notes, solutions, videos, test, pdf.
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