CLASS V // TWAU // THIRD CHAPTER // THE MYSTERY OF FOOD

 

CLASS V // TWAU // THIRD CHAPTER // 

THE MYSTERY OF FOOD

SUMMARY NOTE:-

Importance of Food :-

·      Food is one of our basic needs.
·      It gives us energy to work, helps to grow and builds our body. It also protects us from diseases.

Sources of Food:-

We get food mainly from plants (fruits, vegetables, cereals, pulses, oils, spices) and animals (milk, eggs, meat, fish, honey).

Components of Food:-

 Food has different nutrients:

Ø Carbohydrates – energy-giving (rice, wheat, potato etc.).
Ø Proteins – body-building (pulses, milk, eggs, fish etc.).
Ø Fats – stored energy, warmth (ghee, butter, nuts etc.).
Ø Vitamins & Minerals – protect us from diseases, keep body fit (fruits, vegetables, milk etc.).
Ø Water & Roughage – help in digestion and keep the body clean.

Balanced Diet:-

·      A diet that contains all nutrients in the right amount is called a balanced diet.

·      Eating junk food regula--+rly is harmful.

 Food Habits & Culture:-

Different regions have different food habits depending on climate, soil, and tradition. Example: Rice in south India, wheat in north India.

Food Spoilage:-

Ø Food spoils due to microbes (tiny living organisms).

Ø Microbes grow when there is air, moisture, and suitable temperature.

Ø Eating spoiled food can cause stomach upset and indigestion.

Food Preservation:-

Food Preservation means keeping food safe, fresh, and edible for a longer time without spoiling.

Food Preservation Methods:-

Ø Drying in the Sun – Removing water from food is called dehydration (e.g., chillies, papad).

Ø Pickling – Preserving in salt, oil, or vinegar (e.g., pickles, achar).

Ø Oiling – oil prevents air from entering (e.g., mango pickle).

Ø Refrigeration/Freezing – – Keeping food cold to slow bacterial growth (e.g., milk, vegetables, meat, butter).

Ø Salting – Using salt to prevent spoilage (e.g., salted fish, meat).

Ø Canning & Packaging – Sealing food in airtight containers after heating (e.g., jams, juices).

Ø Sugar Syrup – Preserving fruits in sugar syrup (e.g., murabba, jams).

Good & Bad Microbes:-

Ø Bad microbes → spoil food, cause diseases.

Ø Good microbes → help make curd, idlis, fermented foods, and aid digestion.

Healthy Food Habits:-

Ø Eat seasonal fruits & vegetables (they are fresher and tastier).

Ø Chew food properly → saliva helps digestion.

Ø Different teeth have different uses:

Incisors – cut

Canines – tear

Premolars – crush

Molars – grind

Ø Oral hygiene: Brush, rinse after eating, fewer sweets, visit dentist if needed.

Ø Eat slowly to avoid choking.

Important points:-

Ø India is the largest producer of millets in the world. It is very rich in nutrients.

Ø India is one of the largest banana producers in the world.

Ø India is the largest producer of pulses (dal) in the world.

Ø Oil keeps out air and stops the growth of microbes.

Ø Cold temperature slows down microbes.

Ø Microbes in the air help make idli batter rise.

Ø Sometimes, bad eating habits can also lead to indigestion.

Ø ‘Black pepper’ is a common spice in our homes. In the past, black pepper had become so popular as a spice that Vasco da Gama crossed oceans to collect it from India.

Ø In the Northeast region of India, bamboo is used in making houses and in cooking. Tender bamboo shoots can be turned into tasty curries.

Ø Fruits taste best when they are eaten in their season.

Ø Eating with your hands is common in India, it helps you feel the texture of food, and prepares your stomach for digestion!

Ø Chewing food properly breaks down the food and releases saliva which helps in digestion.

Ø Fermented rice (called pakhala, kanji, etc.) is eaten in many parts of India, it cools the body and is full of good bacteria.

A. FILL IN THE BLANKS:-

1. Protein is called the body-building nutrient.

2. Carbohydrate is called the energy-giving nutrient.

3. Fruits and vegetables are rich in vitamins and minerals.

4. A diet that has all nutrients in the right amount is called a balanced diet.

5. Milk, eggs and fish are rich in proteins.

6. We should avoid eating too much junk food.

7. The process of eating food and using it for energy, growth, and repair is called nutrition.

8. A diet that has all nutrients in the right amount is called a balanced diet.

9. Removing water from food to preserve is called dehydration.

B. Column Matching :-

1. Carbohydrates           (a) Growth and repair
2. Proteins                      (b) Warmth and energy
3. Fats                              (c) Energy giving
4. Vitamins                      (d) Protection from diseases
Answers: 1-(c), 2-(a), 3-(b), 4-(d)

C. Complete this analogy:-

1.    Carbohydrates : Energy :: Proteins : Body building

2.    Vitamins : Protection :: Minerals : Strong bones and teeth

3.    Fat : More energy :: Roughage : Helps in digestion

4.    Balanced diet : All nutrients :: Junk food : Unhealthy

5.    Food : Nutrients :: Sunlight : Vitamin D

D. MCQs

Q1. Which of the following is an energy-giving food?
(a) Rice  (b) Milk  (c) Egg  (d) Spinach

Answer: (a) rice

Q2. Which nutrient helps in body growth and repair?
(a) Carbohydrates  (b) Proteins  (c) Fats  (d) Minerals

Answer: (b) proteins

Q3. Which of these is a protective food?
(a) Fruits  (b) Butter  (c) Rice  (d) Meat

Answer: (a) fruits

Q4. Which method is NOT used for food preservation?
(a) Drying  (b) Freezing  (c) Boiling  (d) Painting

Answer: (d) painting

Q5. A diet that contains all nutrients in the right amount is called?
(a) Junk food  (b) Protective food  (c) Balanced diet  (d) Energy diet

Answer: (c) balanced diet

E.  Write 'T' for True and 'F' for False statements:-

1. Carbohydrates are called energy-giving foods. (True/False)

Answer: True

2. Fats do not give any energy to our body. (True/False)

Answer: False

3. Balanced diet keeps us healthy and strong. (True/False)

Answer: True

4. Pickling is a method of food preservation. (True/False)

Answer: True

5. All junk foods are healthy for us. (True/False)

Answer: False

F. Differentiate:-

1. Carbohydrates and Proteins:-

Carbohydrates	Proteins
Carbohydrates: Provide energy to the body (e.g., rice, wheat, potatoes).	Proteins: Help in growth and repair of the body (e.g., milk, pulses, eggs).

2. Fats and Vitamins

Fats	Vitamins
Fats: Give more energy than carbohydrates, stored in the body (e.g., butter, oil).	Vitamins: Do not give energy but protect us from diseases (e.g., fruits, vegetables).

3. Balanced Diet and Junk Food

Balanced Diet	Junk Food
Balanced Diet: Contains all nutrients in proper amounts, keeps us healthy.	Junk Food: Lacks essential nutrients, makes us weak and unhealthy if eaten too much.

Very Short Answer Questions

Q1: Name two energy-giving foods.

Ans: Rice, Potato.

Q2: Which nutrient is called body-building food?

Ans: Proteins.

Q3. Give one example of protective food.

Ans : Orange.

Q4: Why do we need food?

Ans: For energy, growth, and repair of the body and also to get protection from diseases.

B. Short Answer Questions

Q1: What is a balanced diet?

Ans: A diet that contains carbohydrates, proteins, fats, vitamins, minerals, water, and roughage in the right amount is called a balanced diet.

Q2: Why should we not eat too much junk food?

Ans: Junk food has less nutrients and too much fat, which can harm our health.

Q3: What are protective foods? Give one example.

Ans: Protective foods are those which protect us from diseases. Example: Fruits and vegetables.

Q4: Why do we need water and roughage in our food?

Ans: They help in digestion and removal of waste from the body.

Q5: What do microbes need to grow ?

Ans: Microbes need moisture, air and the right temperature to grow.

C. Long Answer Questions

Q1: Explain different nutrients present in food and their functions.
Ans:

Ø Carbohydrates give energy.

Ø Proteins help in growth and repair of the body.

Ø Fats provide energy and keep the body warm.

Ø Vitamins and minerals protect from diseases and keep the body fit.

Ø Water and roughage help in digestion and removal of waste.

2. Draw a labelled diagram of different types of teeth.

D. Application/Thinking Questions

Q1: Why do people living in cold regions eat more fats compared to people in hot regions?

Ans: Because fats provide warmth and stored energy, which is needed more in cold regions.

Q2: What would happen if all the fish in a river disappeared?
Ans: The food chain would break. Birds and animals that eat fish would suffer, and the balance of life in the river would be disturbed.

Q3: Imagine your family does not have a refrigerator. How would you preserve milk, fruits, and vegetables?

Ans: Milk can be boiled daily, fruits can be dried, and vegetables can be pickled or sun-dried.

Q4: How can you avoid choking?
Ans: To avoid choking, prepare food by cutting it into small, manageable pieces, especially for children. Chew food slowly and thoroughly, and avoid distractions like talking, laughing while eating.

Q5: Why do some food items last for weeks and others spoil in just a few days?

Ans: Some food items last longer because they lack moisture, are preserved by methods like drying or are stored in cooler temperatures to slow microbial growth. Foods spoil quickly when they are moist, kept in warm environments, and exposed to air.

Q6: You are going on a field trip for two days. List five food items you will carry. How will you keep them from getting spoiled?
Ans: For a two-day field trip, carry food items like sandwiches, fruits, nuts, granola bars, and bottled water. To prevent spoilage, use an insulated cooler bag with ice packs, pack dry foods in airtight containers to keep out moisture, avoid direct sunlight by keeping the bag in a shaded area, and prioritize eating fresh or cooked foods first.

Q7: What if food cannot be preserved? Imagine a world without food preservation and discuss the consequences.

Ans: Consequences of a world without food preservation:

·      Food would spoil very quickly.

·      People could only eat seasonal and local foods.

·      No global trade of food items.

·      Hunger and famine would increase.

·      Food prices would become very high.

·      Spoiled food would cause health problems.

·      Emergency relief and storage of food would be impossible.

8. 

Ans :-

Roti → Dehydration → Khakhra

Papad → Dried in sun → Dried papads

Mango → Sun drying → Aam papad

Lemon → Pickling → Lemon pickle

Butter → Heating/Clarification → Ghee

Juice → Canning → Canned juice

Chillies → Grinding/Drying → Chilli powder

Fish → Salting/Drying → Dried fish

Practice makes a man perfect.