Nutrition Classes of Food Goyal Brother Biology ICSE Class-9 Ch-12

Nutrition Classes of Food Goyal Brother Biology ICSE Class-9 Ch-12 Solutions. We Provide Solutions of Exercise-12 Nutrition: Classes of Food Goyal Brother Prakashan ICSE Class-9 Ch-12. All Type exercise question such as name the following, difference between, MCQs, Answer the question. Visit official Website CISCE  for detail information about ICSE Board Class-9.

Nutrition Classes of Food Goyal Brother Biology ICSE Class-9 Ch-12

Ch-12 Nutrition Classes of Food

Goyal Brother Prakashan ICSE Class-9 Biology Solutions

(Page-124)

Questions 1. Name the following:

(i) Major nutrients present in foods.

Ans– The major nutrients in our food are named carbohydrates, proteins, fats, vitamins and minerals.

(ii) Elements which compose carbohydrates.

Ans– Carbohydrates are composed of carbon, hydrogen, and oxygen and have a general formula that approximates CH₂O.

(iii) Building blocks of proteins.

Ans– The building blocks of proteins are amino acids,

(iv) Fat-soluble vitamins

 Ans– Vitamins A, D, E, and K are fat-soluble.

(v) Mineral present in hemoglobin.

Ans– Iron is considered an essential mineral because it is needed to make hemoglobin, a part of blood cells.

(vi) Sources of vitamin A, C and E in our diet.

 Ans– Foods that provided at least two-thirds of the studied nutrients were: fruits (mainly oranges) (51 %) and fruiting vegetables (mainly tomato and sweet pepper) (20 %) for vitamin C; vegetable oils (sunflower and olive) (40 %), non-citrus fruits (10 %), and nuts and seeds (8 %) for vitamin E; root vegetables (carrots)

(vii) Three deficiency diseases

 Ans– These include, but are not limited to, Protein Energy Malnutrition, Scurvy, Rickets, Beriberi, Hypocalcemia, Osteomalacia, Vitamin K Deficiency, Pellagra, Xerophthalmia, and Iron Deficiency.

(viii) Mineral responsible for causing goitre

 Ans– Iodine deficiency is the most common cause of goiter.

(ix) Two forms of PEM.

 Ans– PEM can be classified into two types: Primary PEM. Secondary PEM.

Questions 2. Complete the following table:

Questions 3. Name the vitamins present in the following:

(i) Citrus fruits  —- Vitamin C

(ii) Yeast —-  vitamin B

(iii) Carrot—-Vitamin A

(iv) Egg yolk—–Vitamin A

(v) Germinated wheat grains—-vitamin C,

(vi) Whole grains—-Vitamin B

Questions 4. Define the following:

(i) Malnutrition– Malnutrition is a serious condition that happens when your diet does not contain the right amount of nutrients. It means “poor nutrition” and can refer to: undernutrition – not getting enough nutrients. overnutrition – getting more nutrients than needed.

(ii) Undernutrition– Undernutrition denotes insufficient intake of energy and nutrients to meet an individual’s needs to maintain good health. In most literature, undernutrition is used synonymously with malnutrition. In the strictest sense, malnutrition denotes both undernutrition and overnutrition.

(iii) Deficiency disease– a disease (as scurvy) caused by a lack of essential dietary elements and especially a vitamin or mineral.

Questions 5. Answer the following questions in brief:

(i) Why do we need food?

Ans– A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy.

(ii) Define nutrients.

Ans– Listen to pronunciation. (NOO-tree-ent) A chemical compound (such as protein, fat, carbohydrate, vitamin, or mineral) contained in foods. These compounds are used by the body to function and grow.

(iii) Why is it necessary to include cellulose in our diet?

Ans– Cellulose is a type of fiber called insoluble fiber, and its benefits include helping food move through your digestive system more quickly, thus preventing constipation, and reducing the risk of developing a condition called diverticular disease.

(iv) Mention the role of water in our body.

Ans– Your body uses water in all its cells, organs, and tissues to help regulate temperature and maintain other bodily functions. Because your body loses water through breathing, sweating, and digestion, it’s important to rehydrate by drinking fluids and eating foods that contain water.

(v) How much energy is provided when one gram of a carbohydrate is oxidised within our body?

Ans– 4.2kcal

(vi) Cellulose though a carbohydrate does not serve as food for us. Explain.

Ans–Humans cannot digest cellulose because they do not possess the enzymes required to digest cellulose in their gut. Our gut has enzymes which digest starch.

(vii) Name the different types of proteins present in our body and state their functions.

Ans–

(viii) Do proteins ever serve as a source of energy? it yes, when?

Ans– Protein can also be used as a secondary source of energy when insufficient carbohydrate and fat are available to meet the bodies needs. Although its not its primary role. 1g of protein contains 17kJ / 4 kcal of energy.

(ix) Why are unsaturated fats better than saturated fats for humans?

Ans– Unsaturated fats help lower a person’s levels of LDL cholesterol, reduce inflammation, and build stronger cell membranes in the body. They may also help a person reduce the risk of rheumatoid arthritis, according to a 2014 study.

(x) Name the vitamin which is synthesised by our body by interaction with the sunlight.

Ans– Vitamin D₃ (cholecalciferol) is synthesized in the skin by the reaction of 7-dehydrocholesterol with UVB radiation, present in sunlight with an UV index of three or more.

(xi) Other than vitamin D, which other vitamin is synthesised in our body?

Ans– Humans cannot synthesize vitamins A, B1 (thiamine), B2 (riboflavin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (folate), B12 (cobalamin), E and K but are able to synthesize some vitamin B3 (niacin) and D.

(xii) Why are vitamins considered an essential component of our diet?

Ans– Vitamins are required to perform many functions in the body, such as making red blood cells, synthesizing bone tissue, and playing a normal vision, nervous system function, and immune system function.

(xiii) Describe the nutritional role of any two minerals.

Ans– Your body needs certain minerals to build strong bones and teeth and turn the food you eat into energy. As with vitamins, a healthy balanced diet should provide all the minerals your body needs to work properly. Essential minerals include calcium, iron and potassium.

(xiv) Why do doctors advise the women to take extra iron in their diet during pregnancy?

Ans– During pregnancy, your body supplies blood and oxygen to your baby, so the demand for iron goes up to keep up with the increase in blood supply. In fact, you need about twice the amount of iron—27 mg per day—than you do when you’re not pregnant.

(xv) Why children need to take more calcium?

Ans– Children who get enough calcium start their adult lives with the strongest bones possible. That protects them against bone loss later in life. Young kids and babies need calcium and vitamin D to prevent a disease called rickets

(xvi) What is a balanced diet? Why is it necessary for our diet?

Ans– A balanced diet is one that contains all of the essential elements that the human body needs. Carbohydrates, lipids, vitamins, minerals, proteins, and fiber are all essential components in a well-balanced diet. A nutritious, well-balanced diet lowers the risk of disease and enhances general health.

(xvii) While constituting a balanced diet, which principles are to be kept in mind?

Ans–

1. A Big ‘NO’ To Packed And Processed Foods. …
2. Say Hello To High Protein And Carb-Rich Foods. …
3. Cut Your Salt And Sugar Intake. …
4. Have Five Small Meals In A Day. …
5. Steer Clear Of Fizzy And Sugary Drinks.

(xviii) Differentiate between undernutrition and overnutrition.

Ans– Undernutrition is characterized by a lack of nutrients and insufficient energy supply, whereas overnutrition is characterized by excessive nutrient and energy intake. Overnutrition can result in obesity, a growing global health threat.

6. Give differences between the following:

(i) Proteins and carbohydrates

Ans–  Carbohydrates are used for energy (glucose). Fats are used for energy after they are broken into fatty acids. Protein can also be used for energy, but the first job is to help with making hormones, muscle, and other proteins.

(ii) Saturated fats and unsaturated fats.

Ans–

Questions 7. What causes marasmus disease? What is the main cause of this disease in India?

Answer : Marasmus is caused due to the deficiency of nutrients such as protein, carbohydrates and calories. It mainly occurs due to poverty and food scarcity.

Questions 8. A doctor examined a child below the age of three years and suggested that a protein-rich diet should be given to him. Write any two symptoms that the doctor might have noticed in the child.

Answer : pooling of fluids, causing the swelling and distention of the abdomen. The low protein intake leads to some specific signs: edema of the hands and feet, irritability, anorexia, a desquamative rash, hair discolouration, and a large fatty liver

Questions 9. How will you test for the presence of following in the various food items?

(i) Starch– To know the presence of starch in any given sample of food, the iodine test can be performed. In this, iodine solution is used. In this, few drops of iodine solution is added to the food sample. If starch is present in a food item, it will turn blue-black colour.

(ii) Sugar– The Benedict’s Solution provides a test for the presence of simple sugars. If sugar is present, the Benedict’s Solution will turn color (shades of yellow, orange, brown). Food product Description of any change(s) before heating Description of any change(s) after heating Conclusion: are simple sugars present

(iii) Protein–

• Take a small quantity of the food item to be tested.
• Grind/mash the food item.
• Put the food item into a test tube.
• Add 10 drops of water and shake the test tube.

(iv) Fat–

• Take a small quantity of the food item to be tested.
• Wrap the food item in a piece of paper and crush it.
• Straighten the paper.
• Dry the paper by keeping it in sunlight for a while.
• Observe the paper.
• An oily patch on the paper indicates the presence of fats in the tested food item.

(v) Water–  Put the food item into a test tube then Add 10 drops of water and shake the test tube. Using a dropper add two drops of copper sulphate solution to the test tube. Add 10 drops of caustic soda solution and shake the test tube.

Questions 10. What are the characteristic features of a child suffering from kwashiorkor? How can it be overcome?

Answer : an enlarged tummy (“pot belly”) regular infections, or more serious or long-lasting infections. red, inflamed patches of skin that darken and peel or split open. dry, brittle hair that falls out easily and may lose its colour.

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