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SEBA Class 9 Home Science Chapter 2 Food and Nutrition
Also, you can read the SCERT book online in these sections Solutions by Expert Teachers as per SEBA (CBSE) Book guidelines. SEBA Class 9 Home Science Chapter 2 Food and Nutrition Notes. These solutions are part of SCERT All Subject Solutions. Here we have given Elective Home Science Class 9 SEBA Solutions for All Chapters, You can practice these here.
Food and Nutrition
Chapter – 2
| EXERCISE |
1. Name five example for the following:
(i) Cereals.
Ans: Rice, Wheat, Maize, Barley, Oats.
(ii) Pulses.
Ans: Lentils (Masoor), Chickpeas (Chana), Green gram (Moong), Pigeon pea (Arhar), Black gram (Urad).
(iii) Yellow coloured fruits and vegetables.
Ans: Mango, Papaya, Yellow Bell Pepper, Pumpkin, Pineapple.
(iv) Flesh food.
Ans: Chicken, Fish, Mutton, Pork, Beef.
2. Write in brief about the relation between Food and Nutrition.
Ans: Food is the source of energy and nutrients required for the growth, maintenance, and functioning of the body. Nutrition is the process by which the body utilizes the nutrients obtained from food for various bodily activities. A balanced diet ensures proper nutrition, promoting good health and preventing deficiencies or diseases
3. What do you mean by food? Explain the different functions of food?
Ans: Food refers to any substance consumed to provide essential nutrients, such as carbohydrates, proteins, fats, vitamins, minerals, and water, that are necessary for the proper functioning of the body.
Functions of food are mentioned below:
(i) Energy provision: Food supplies energy for daily activities and physiological processes through nutrients like carbohydrates and fats.
(ii) Bodybuilding: Proteins in food help in the growth, repair, and maintenance of body tissues.
(iii) Protection and immunity: Vitamins and minerals enhance the immune system and protect the body from diseases.
(iv) Regulation of body processes: Food aids in regulating functions such as digestion, metabolism, and hormonal balance.
(v) Storage and insulation: Fats provide insulation to maintain body temperature and serve as energy reserves.
4. What are the Carbohydrates? Write about the importance of Carbohydrates in human life.
Ans: Carbohydrate is an organic compound consisting of carbon, hydrogen and oxygen. Carbohydrate provides 70%-80% of the total energy required by our body. The energy present in food is expressed in calories. One gram of carbohydrate supplies four calories of energy. We get carbohydrate from plant kingdom. Carbohydrate is produced by the chlorophyll present in the leaf of plant, through a reaction between carbon-di-oxide and water vapour present in the air in presence of sunlight. Carbo-hydrate is present in abundance in cereals like rice, wheat, maize, barley, roots and tubers like potato, sweet potato,tapioca, various fruits like banana, sugarcane, sugar, jaggery, honey etc. Carbohydrate is the nutrient which is required in highest amount, amongst all other nutrients. It is the main source of energy in our body. The excess carbohydrate is stored in the body as glycogen for future use.
The importance of Carbohydrates in human life are mentioned below:
(i) Primary Source of Energy: Carbohydrates are the main source of energy for the human body. They provide the energy needed for physical activities, maintaining body temperature, and supporting metabolic processes.
(ii) Brain Function: Glucose, a simple carbohydrate, is the primary fuel for the brain. It is essential for proper brain functioning, concentration, and memory.
(iii) Energy Reserve: Excess carbohydrates are stored in the body as glycogen in the liver and muscles. This stored energy can be used during physical exertion or fasting.
5. What are protein? Write a brief note on its function.
Ans: Protein is found in each cell of the muscle, blood, bone, brain, skin, hair, nail etc. As bricks are required for building a house, protein is also required for growth of our body. Protein is required for repair of the wear and tear of tissues. Moreover, protein is also required for production of various enzymes, hormones and antibody required for protection of the body against diseases.
6. Write about the importance of green vegetables and vegetables in our daily diet.
Ans: The importance of green vegetables and vegetables in our daily diet are mentioned below:
(i) In our country different types of green leaves are taken as food. Some examples of the green leafy vegetables that we consume are-spinach, mint, coriander, amaranth, drumstick leaves, mustard leaves, fenugreek leaves, cabbage etc. Green leafy vegetables contain a lot of calcium, iron, B-carotene, vitamin C, riboflavin and folic acid. This inexpensive food should be taken by us in our daily diet in the amount not less than 50 gms. Almost all the nutrients required for the normal functioning of the body are present in green leafy vegetables. Children, adolescents, pregnant and lactating mothers can get their supply of B-carotene, calcium and iron from green leafy vegetables. People who depend mostly on cereals generally have a deficiency of important nutrients. Therefore, it is most essential that we including green leaf vegetables in our diet everyday.
(ii) Roots and tubers: The roots and tubers generally consumed in our country are- potato, sweet potato, carrot, radish, etc. These are rich in carbohydrates and work as a source of energy in our daily diet. Carrot is the richest source of vitamin A. Potato when cooked without removing the skin gives a fair amount of vitamin C.
(iii) Other vegetables: The vegetables other than the green leafy vegetables and roots and tubers form this category like gourd (pumpkin), ridge gourd, lady’s finger, brinjal, french-bean, tomato, bottle gourd etc. These vegetables bring variety to our meals and provide vitamin C. They also provide some mineral and bulk to the daily meals. Fibre or cellulose present in these food help us to prevent constipation.
(iv) Fruits: Fruits are rich in vitamin C. It is abundant in amla and guava. Yellow fruits like-ripe papaya, and ripe mango contain B-carotene in addition to other vitamins. Fruits also contain enough carbohydrate providing a lot of energy to our body. Dry fruits contain iron. Pectin present in fruits prevents constipation. Therefore, seasonal fruits should be included in our daily diet to get a supply of vitamin C and vitamin B and carotene in our body.
(v) Nuts and oilseeds: Nuts and oilseeds like pulses are protein rich and contain a lot of fats. So, these are a source of protein and energy. Carbohydrate is absent but they have a lot of Vitamin B. Nuts contain thiamin and micotinic acid. Groundnut, cashew nut, sesame, mustard etc. contain protein and high content of fats. Coconut and soyabean are also included in this category of food.
7. ‘Milk is the best food for all age group’. Explain.
Ans: Milk and milk products Liquid milk, powder milk, curd, cream, butter, paneer are the main food of this group. Milk is the best food for small babies, young children, and also old aged people. Milk has first class protein in it, in addition to calcium, sodium, potassium, thiamin, riboflavin, mineral salts and vitamins. Apart from this, milk is also a source of fats. When milk is boiled, these fat bodies coagulate on the surface of the milk. Milk has 5% of lactose sugar. Although milk obtained from various sources has almost the same quantity of nutrients, still mother’s milk and cow’s milk are somewhat different. The lactose (sugar) content of mother’s milk is greater than that of cow’s milk. Buffalo milk has a lot of fat in it. Skimmed milk does not have fat but a high content of sugar and protein. People who are vegetarians should compulsorily add milk to their diet because it is not easy to get protein, calcium, riboflavin etc. From only vegetarian food. The diet of an aged person should contain not less than 150 ml of milk and that of children, pregnant and lactating mother an amount not less than 250 ml, This is most necessary and important to keep in mind.
8. Write about the importance of egg, meat-fish in our daily diet.
Ans: The importance of egg, meat-fish in our daily diet are mentioned below:
(i) Fish: Fish is rich in protein. In addition to this it has fats, vitamin A, vitamin D, calcium, phosphorus etc. Some fishes like Hilsa, Boal, Ari etc are fishes which contain 19% fat. Fish egg contains 30% protein.
(ii) Meat: It means mainly animal and bird flesh. Flesh contain first-class protein. Vitamin B12 which is not available in vegetarian food is available in flesh. Vitamin A is available in liver.
(iii) Egg: Eggs contain first-class protein. In addition, mineral salt, vitamins, fats etc are also available. The egg white contains 10.5% protein and egg-yolk contains 16.5% protein and 33% fats, vitamin A, D, E, K and cholesterol.
(iv) Spices and condiments: Spices and condiments are used in food to give a good flavour to the food. Since very less spices are used in our daily food, the nutritive value derived from them is very less.
9. Write about the nutritional importance of spices and condiments.
Ans: Spices and condiments not only enhance the taste, aroma, and appearance of food but also offer several nutritional and health benefits. They are rich sources of antioxidants, which help protect the body from oxidative stress and reduce the risk of chronic diseases. Spices like turmeric, ginger, and garlic possess anti-inflammatory properties that support overall health and may alleviate inflammatory conditions. Many spices, such as cumin and coriander, aid digestion and improve gut health. Additionally, certain spices like cinnamon help regulate blood sugar levels, while others like cardamom and cloves contribute essential vitamins and minerals. Overall, spices and condiments enrich our diets with both flavor and nutrients, supporting better health and immunity.
10. Why is the knowledge of food preparation necessary?
Ans: Knowledge of food preparation is essential for maintaining a healthy and balanced diet, as it ensures proper selection, cooking, and preservation of nutrients in food. It helps individuals make informed choices about the ingredients they use, promoting the use of fresh, nutritious components while avoiding unhealthy additives. Proper food preparation techniques minimize nutrient loss and enhance the taste, texture, and safety of meals. Furthermore, understanding food preparation empowers people to create dishes suited to their dietary needs, cultural preferences, and health goals, fostering better health and overall well-being.
11. What is cooking? What are the obiectives of cooking?
Ans: Cooking is the process of preparing food for consumption by applying heat.
The obiectives of cooking are:
(i) Improves the taste and quality of food: Cooking enhances the natural flavour and quality of food. For example, roasting or frying nuts, frying onions or papads and boiling rice improves and increases their flavour and also increases their acceptability.
(ii) Destruction of micro organisms: Micro organisms are found in almost all raw foods. Some micro organisms make the food poisonous and unsafe for consumption while others help in the prepa-ration of curds, cheese, breads etc. Heat applied for cooking food makes the food safe for consumption by destroying the micro organisms.
(iii) Improves digestibility: Cooking helps in the conversion of complex components of food into its simple forms and thus makes it easy for digestion. Rice, pulses, fish, meat etc. are thus made easily digestible by cooking.
(iv) Increases variety: Various dishes can be prepared by the same kind of food by different cooking methods. Thus food is made attractive and palatable by adding variations with the help of cooking.
12. Give an explanatory note on methods of cooking.
Ans: Cooking is the process of preparing food by using heat to enhance its flavor, texture, and digestibility while making it safe for consumption. Various methods of cooking can be broadly classified into moist heat, dry heat, and combination techniques. Moist heat methods involve the use of water or steam and include boiling, steaming, simmering, poaching, and pressure cooking, which are ideal for retaining nutrients and tenderizing food. Dry heat methods, such as baking, roasting, grilling, and frying, rely on direct or indirect heat to create flavorsome dishes with unique textures. Combination methods like stewing and braising incorporate both moist and dry heat, allowing for the development of rich flavors. Additionally, modern techniques like microwave cooking and solar cooking provide quick and eco-friendly alternatives. The choice of cooking method depends on the type of food, cultural preferences, nutritional goals, and time constraints, making cooking a versatile and essential practice in daily life.
13. What are the differences between microwave cooking and solar cooking?
Ans: The differences between microwave cooking and solar cooking are:
Microwave Cooking: Microwave is a modern equipment of cooking food in a very short time. Here electromagnetic waves from a power source “magnetron” are absorbed by the food and food becomes hot at once. As a result friction occurs among the food particles and heat produced by it makes the cooking of food very fast. No nutrient is lost by this cooking method and delicious dishes can be prepared by microwave cook-ing.
Solar cooking: When food is cooked by solar energy, it is called solar cooking. It is economically very helpful because no energy other than solar energy is used in this cook-ing method. Both time and energy are saved by solar cooking. Solar cooker is a box like equipment. It has a glass mirror reflector over it. When bright sunshine falls upon the glass, it radiates heat which cooks the food. Cooking pots are placed in the box like cooker and it is kept in the sunshine. Food once kept needs no stirring. The box should be kept towards the south. The cooking time by solar cooker in the winter season is between 10 A.M. to 3 P.M. and in summer it is between 9 A.M. to 4 P.M. All types of food can be cooked by solar cooking method but it is very time consuming. Nutrient loss is least in solar cooking method.
