Ch 2: Components of Food (Nutrition) 🍎

 

Chapter 2: Components of Food (Nutrition) 🍎

A Comprehensive Guide for PSTET Paper-2 (Science)

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Chapter Overview

| Section | Topic | PSTET Weightage | Page No. |
|:---:|:---|::---:|:---:|
| 2.1 | What are Nutrients? (Carbohydrates, Fats, Proteins, Vitamins, Minerals) | High | 2 |
| 2.2 | Balanced Diet and its Importance | Medium | 8 |
| 2.3 | Deficiency Diseases (Scurvy, Rickets, Anemia, Goiter, etc.) | High | 10 |
| 2.4 | Roughage and Water | Medium | 15 |
| 2.5 | Testing for Nutrients - Practical Approach | Low (but important) | 17 |
| Practice Zone | MCQs & Pedagogical Questions | - | 20 |

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Learning Objectives 🎯

After studying this chapter, you will be able to:

• ✅ Classify different nutrients and explain their functions in the human body

• ✅ Define balanced diet and design a balanced meal plan for different age groups

• ✅ Identify various deficiency diseases and their causes

• ✅ Explain the importance of roughage and water in our diet

• ✅ Perform simple tests to detect presence of starch, protein, and fats in food items

• ✅ Apply pedagogical strategies to teach nutrition concepts effectively to upper primary students

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Pedagogical Link 🔗

For Teachers: This chapter directly aligns with:

• Class 6 Science NCERT Chapter 2: "Components of Food"

• Class 7 Science NCERT Chapter 2: "Nutrition in Animals"

Teaching Tips:

• Use the "My Plate" concept to explain balanced diet visually

• Conduct simple kitchen experiments for nutrient testing

• Create "Food Diary" projects where students record and analyze their own meals

• Connect deficiency diseases with local health campaigns (Poshan Abhiyan)

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Section 2.1: What are Nutrients? 🥗

Introduction

Food is essential for growth, energy, and protection against diseases. The chemical components present in food that perform these functions are called nutrients. Our food contains mainly five major nutrients: Carbohydrates, Fats, Proteins, Vitamins, and Minerals.

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2.1.1 Classification of Nutrients

Table 2.1: Types of Nutrients with Classification

| Nutrient Type | Classification | Energy Yield | Daily Requirement | Sources |
|:---:|:---|::---:|:---:|:---|
| Carbohydrates 🥔 | Energy-giving nutrients | 4 kcal/g | 50-60% of total calories | Rice, Wheat, Potato, Sugar |
| Fats 🧈 | Energy reserve nutrients | 9 kcal/g | 20-30% of total calories | Oil, Ghee, Butter, Nuts |
| Proteins 🥚 | Body-building nutrients | 4 kcal/g | 10-15% of total calories | Pulses, Milk, Egg, Meat |
| Vitamins 🍊 | Protective nutrients | 0 kcal/g | Micronutrients (mg/mcg) | Fruits, Vegetables |
| Minerals 🥬 | Regulatory nutrients | 0 kcal/g | Micronutrients (mg/mcg) | Green veggies, Milk, Salt |

📊 Key Fact for PSTET: Carbohydrates, fats, and proteins are called macronutrients (required in large amounts), while vitamins and minerals are micronutrients (required in small amounts).

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2.1.2 Detailed Study of Each Nutrient

A. Carbohydrates: The Fuel for Body 🔥

Carbohydrates are organic compounds made of carbon, hydrogen, and oxygen. They are the primary source of energy for the body.

Types of Carbohydrates:

Type	Structure	Examples	Digestion	Function
Monosaccharides	Single sugar unit	Glucose, Fructose	Directly absorbed	Immediate energy
Disaccharides	Two sugar units	Sucrose, Lactose	Broken down to monosaccharides	Quick energy
Polysaccharides	Many sugar units	Starch, Cellulose	Broken down slowly	Sustained energy

🧪 PSTET Special:

• Starch is the storage carbohydrate in plants

• Glycogen is the storage carbohydrate in animals (stored in liver and muscles)

• Cellulose (roughage) cannot be digested by humans but aids in bowel movement

Major Sources:

• Cereals: Rice, Wheat, Maize, Jowar, Bajra

• Roots & Tubers: Potato, Sweet potato, Tapioca

• Fruits: Banana, Mango (natural sugars)

• Refined: Sugar, Honey, Jaggery

Functions of Carbohydrates:

1. Provide energy for daily activities

2. Spare proteins from being used for energy

3. Help in fat metabolism

4. Essential for brain function (brain uses glucose exclusively)

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B. Fats: The Energy Reserve 🧈

Fats are concentrated sources of energy, providing more than double the energy of carbohydrates.

Types of Fats:

Type	Chemical Nature	Sources	Effect on Health
Saturated Fats	Solid at room temperature	Butter, Ghee, Coconut oil	Increase cholesterol (consume in limit)
Unsaturated Fats	Liquid at room temperature	Vegetable oils, Olive oil	Good for heart health
Trans Fats	Industrially produced	Bakery items, Fried foods	Harmful, increase heart disease risk

Major Sources:

• Visible Fats: Oil, Ghee, Butter, Vanaspati

• Invisible Fats: Nuts (almond, walnut), Oilseeds (groundnut, mustard), Milk, Egg yolk, Meat

Functions of Fats:

1. Provide concentrated energy

2. Help in absorption of fat-soluble vitamins (A, D, E, K)

3. Insulate body against cold

4. Protect vital organs (cushioning effect)

5. Add taste and flavor to food

📝 PSTET Note: Essential fatty acids (Linoleic acid, Linolenic acid) cannot be synthesized by the body and must be obtained from diet.

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C. Proteins: The Body Builders 🥚

Proteins are made of amino acids and are essential for growth and repair of body tissues.

Classification of Amino Acids:

Category	Definition	Examples	Food Sources
Essential Amino Acids	Cannot be synthesized by body (9 types)	Lysine, Tryptophan, Methionine	Must come from diet
Non-essential Amino Acids	Can be synthesized by body	Alanine, Aspartic acid	Body can produce

Protein Quality:

Type	Definition	Examples	PSTET Point
Complete Proteins	Contain all essential amino acids	Milk, Egg, Meat, Fish	Animal sources + Soybean
Incomplete Proteins	Lack one or more essential amino acids	Pulses, Cereals, Nuts	Plant sources (except soybean)

📌 Important Concept: Protein Complementarity
Combining two incomplete protein sources provides all essential amino acids:

• Rice + Dal (cereal + pulse) = Complete protein

• Bread + Peanut butter = Complete protein

• Khichdi = Traditional wisdom of protein complementarity

Major Sources:

• Animal Sources: Milk, Egg, Meat, Fish, Cheese

• Plant Sources: Pulses (dal), Soybean, Peas, Beans, Nuts, Cereals

Functions of Proteins:

1. Growth and development of body

2. Repair of damaged tissues

3. Formation of enzymes, hormones, and antibodies

4. Maintenance of osmotic balance

5. Source of energy (when carbohydrates are insufficient)

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D. Vitamins: The Protective Nutrients 🍊

Vitamins are organic compounds required in small amounts for normal growth and metabolism. They do not provide energy but are essential for various bodily functions.

Classification of Vitamins:

Category	Vitamins	Solubility	Storage in Body	Excretion
Fat-Soluble	A, D, E, K	Dissolve in fats	Stored in liver and fatty tissues	Not easily excreted
Water-Soluble	B-complex, C	Dissolve in water	Not stored	Excreted in urine

Table 2.2: Detailed Vitamin Functions and Sources

Vitamin	Scientific Name	Functions	Sources	Deficiency Disease
Vitamin A	Retinol	Vision in dim light, Healthy skin and eyes	Carrot, Papaya, Mango, Milk, Egg, Green leafy veg	Night blindness, Xerophthalmia
Vitamin B1	Thiamine	Carbohydrate metabolism, Nerve function	Rice bran, Wheat germ, Pulses, Nuts	Beriberi
Vitamin B2	Riboflavin	Energy production, Skin health	Milk, Eggs, Green veggies	Cheilosis, Angular stomatitis
Vitamin B3	Niacin	Metabolism, DNA repair	Meat, Fish, Pulses, Groundnut	Pellagra (4 D's: Dermatitis, Diarrhea, Dementia, Death)
Vitamin B12	Cobalamin	RBC formation, Nerve function	Animal products only! (Meat, Egg, Milk)	Pernicious anemia
Vitamin C	Ascorbic acid	Immunity, Wound healing, Iron absorption	Citrus fruits (Lemon, Orange), Amla, Guava	Scurvy
Vitamin D	Calciferol	Calcium absorption, Bone health	Sunlight, Fish liver oil, Egg yolk	Rickets (children), Osteomalacia (adults)
Vitamin E	Tocopherol	Antioxidant, Cell membrane protection	Vegetable oils, Nuts, Seeds	Rare (nerve problems)
Vitamin K	Phylloquinone	Blood clotting	Green leafy veg, Soybean	Bleeding disorders

🌍 Did You Know?

• Amla (Indian gooseberry) is the richest source of Vitamin C

• Sunlight is the best source of Vitamin D (body synthesizes it when skin exposed to sun)

• Vitamin B12 is only found in animal products - strict vegetarians may need supplements

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E. Minerals: The Regulatory Nutrients 🧂

Minerals are inorganic elements that regulate various body processes.

Table 2.3: Essential Minerals and Their Functions

Mineral	Functions	Sources	Deficiency Disease
Calcium	Bone and teeth formation, Muscle contraction, Blood clotting	Milk, Curd, Cheese, Ragi, Green leafy veg	Rickets, Osteoporosis, Tetany
Iron	Formation of hemoglobin (RBCs)	Spinach, Jaggery, Dates, Meat, Apple	Anemia
Iodine	Thyroid hormone synthesis	Iodized salt, Seaweed, Fish	Goiter, Cretinism
Phosphorus	Bone formation, Energy metabolism	Milk, Cereals, Pulses	Weakness, Bone pain
Sodium	Fluid balance, Nerve impulse transmission	Common salt	Muscle cramps, Weakness
Potassium	Heart function, Muscle contraction	Banana, Potato, Coconut water	Weakness, Irregular heartbeat
Zinc	Immunity, Wound healing, Growth	Meat, Nuts, Pulses	Growth retardation, Delayed healing

📊 Important Statistics for PSTET:

• India has high prevalence of Iron deficiency anemia (especially in women and children)

• Iodine deficiency disorders prevented by government's Universal Salt Iodization program

• Ragi (Finger millet) is the richest grain source of calcium

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2.1.3 Pedagogical Implications for Teaching Nutrients

Teaching Strategy	Description	PSTET Relevance
Concept Mapping	Create nutrient webs showing food items → nutrients → functions	Visual learning enhancement
Food Grouping Activity	Students classify foods into nutrient categories	Develops analytical skills
Role Play	Students become "Nutrient Champions" explaining their function	Engaging multiple intelligences
Storytelling	"The Kingdom of Nutrients" - story of how different nutrients work together	Makes learning memorable
Integrated Approach	Connect with Biology, Chemistry, and Health Education	Cross-curricular learning

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Section 2.2: Balanced Diet and its Importance ⚖️

Introduction

A balanced diet is one that contains all the nutrients in correct proportions to meet the body's requirements. It varies according to age, gender, physical activity, and physiological state (pregnancy, lactation, etc.).

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2.2.1 Components of a Balanced Diet

Table 2.4: Recommended Dietary Allowances (RDA) - Simplified

| Age Group | Energy (kcal/day) | Protein (g/day) | Calcium (mg/day) | Iron (mg/day) |
|:---:|::---:|::---:|::---:|::---:|
| Children (7-9 years) | 1800-2000 | 35-40 | 600 | 16 |
| Boys (10-12 years) | 2100-2200 | 45-50 | 800 | 21 |
| Girls (10-12 years) | 1900-2000 | 45-50 | 800 | 27 |
| Adolescent Boys | 2500-2800 | 55-60 | 800 | 28 |
| Adolescent Girls | 2100-2200 | 50-55 | 800 | 30 |
| Pregnant Women | +350 | +15 | 1200 | 35 |
| Lactating Mothers | +550 | +20 | 1200 | 25 |

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2.2.2 Food Groups and Serving Sizes

The "My Plate" Concept (ICMR Recommended)

| Food Group | Nutrients Provided | Daily Servings | Examples |
|:---:|:---|::---:|:---|
| Cereals & Millets | Carbohydrates, Protein, B-vitamins | 10-12 servings | Rice, Wheat, Jowar, Bajra |
| Pulses & Legumes | Protein, Fiber, Iron | 2-3 servings | Dal, Chana, Rajma, Soybean |
| Milk & Milk Products | Calcium, Protein, Vitamin B12 | 3-5 servings | Milk, Curd, Paneer, Cheese |
| Fruits | Vitamins, Fiber, Antioxidants | 2-3 servings | Apple, Banana, Orange |
| Vegetables | Vitamins, Minerals, Fiber | 3-5 servings | Green leafy, Root vegetables |
| Fats & Oils | Essential fatty acids, Energy | 3-4 servings | Oil, Ghee, Butter |
| Sugar & Jaggery | Empty calories | 1-2 servings | Sugar, Honey, Jaggery |

📝 Note: 1 serving = 30g cereals, 30g pulses, 100ml milk, 100g vegetables, 100g fruits, 5g fat

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2.2.3 Importance of Balanced Diet

1. Optimal Growth & Development: Provides all nutrients needed for physical and mental growth

2. Disease Prevention: Strengthens immune system against infections

3. Maintains Healthy Body Weight: Prevents obesity and undernutrition

4. Improves Work Capacity: Provides sustained energy for daily activities

5. Enhances Learning Ability: Proper nutrition improves concentration and memory

6. Delays Aging: Antioxidants in fruits and vegetables slow cellular aging

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2.2.4 Malnutrition: Two Sides of the Same Coin

Type	Definition	Examples	Causes
Undernutrition	Insufficient intake of nutrients	Underweight, Stunting, Wasting	Poverty, Food insecurity, Poor feeding practices
Overnutrition	Excessive intake of nutrients	Obesity, Overweight	Unhealthy diet, Sedentary lifestyle

📊 India-Specific Data (for PSTET context):

• India has the "Double Burden of Malnutrition" - both undernutrition and obesity coexist

• POSHAN Abhiyaan (National Nutrition Mission) launched to improve nutritional outcomes

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Section 2.3: Deficiency Diseases 🏥

Introduction

When the body does not get enough of a particular nutrient over a long period, it leads to deficiency diseases. Early identification and treatment are crucial.

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2.3.1 Major Deficiency Diseases

Table 2.5: Deficiency Diseases - Complete Reference

Deficiency	Disease	Symptoms	Affected Group	Treatment/Prevention
Protein	Kwashiorkor	Swollen belly (edema), Thin limbs, Hair discoloration, Irritability	Children (1-3 years) after weaning	Protein-rich diet, Milk, Pulses
Protein & Energy	Marasmus	Severe wasting ("skin and bones"), Wrinkled skin, Weakness	Infants (under 1 year)	High-energy, high-protein diet
Vitamin A	Night blindness	Difficulty seeing in dim light, Dry eyes (Xerophthalmia)	Children, Pregnant women	Vitamin A rich foods, Supplements
Vitamin B1	Beriberi	Weakness, Nerve damage, Paralysis, Heart problems	Rice-eating populations	Unpolished rice, Thiamine supplements
Vitamin B3	Pellagra	4 D's: Dermatitis, Diarrhea, Dementia, Death	Maize-eating populations	Niacin-rich foods
Vitamin C	Scurvy	Bleeding gums, Delayed wound healing, Weakness	Those with no fruits/veggies	Citrus fruits, Amla
Vitamin D	Rickets (children)	Bowed legs, Knock knees, Soft skull bones	Children	Sunlight, Vitamin D rich foods
Vitamin D	Osteomalacia (adults)	Bone pain, Muscle weakness	Adults (especially women)	Sunlight, Calcium, Vitamin D
Iron	Anemia	Pale skin, Fatigue, Weakness, Shortness of breath	Women, Children, Adolescents	Iron-rich foods, Iron supplements
Iodine	Goiter	Swollen thyroid gland (neck swelling)	All ages, especially in hilly areas	Iodized salt
Iodine	Cretinism (children)	Mental retardation, Stunted growth, Deaf-mutism	Children of iodine-deficient mothers	Iodized salt during pregnancy
Calcium	Osteoporosis	Brittle bones, Frequent fractures	Elderly (especially women)	Calcium-rich foods, Exercise

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2.3.2 Detailed Disease Profiles for PSTET

A. Protein-Energy Malnutrition (PEM)

Kwashiorkor vs Marasmus: Comparison Table

Feature	Kwashiorkor	Marasmus
Age of onset	1-3 years	Under 1 year
Cause	Protein deficiency (adequate calories)	Protein and calorie deficiency
Appearance	"Sugar baby" - swollen, plump face	"Old man face" - wrinkled, wasted
Edema	Present (due to low protein)	Absent
Muscle wasting	Moderate	Severe
Hair changes	Thin, reddish, brittle	Thin, sparse
Liver	Enlarged (fatty liver)	Normal or small

B. Vitamin Deficiency Diseases - Mnemonic for PSTET

"N**ight Blindness Pellagra Rickets Scurvy Beriberi"

• N - Night blindness (Vitamin A)

• B - Beriberi (Vitamin B1)

• P - Pellagra (Vitamin B3)

• R - Rickets (Vitamin D)

• S - Scurvy (Vitamin C)

• B - Bleeding disorders (Vitamin K)

C. Mineral Deficiency Diseases - Mnemonic

"Anemia Goiter Osteoporosis"

• A - Anemia (Iron)

• G - Goiter (Iodine)

• O - Osteoporosis (Calcium)

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2.3.3 Government Programs Related to Nutrition

Program	Objective	Target Group	PSTET Relevance
POSHAN Abhiyaan	Reduce malnutrition, stunting, anemia	Children, Adolescent girls, Pregnant women	Current affairs connection
Mid-Day Meal Scheme	Improve nutrition and school attendance	School children (Class 1-8)	Nutrition through education
ICDS (Anganwadi)	Early childhood care and nutrition	Children under 6, Pregnant/lactating women	Community-based nutrition
National Iodine Deficiency Disorders Control Program	Eliminate IDD	Entire population	Public health approach

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Section 2.4: Roughage and Water 💧

Introduction

Though roughage (fiber) and water do not provide nutrients, they are essential components of our diet for proper body functioning.

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2.4.1 Roughage (Dietary Fiber)

Definition: Roughage refers to the indigestible part of plant foods that helps in bowel movement.

Types of Dietary Fiber:

Type	Properties	Sources	Benefits
Soluble Fiber	Dissolves in water, forms gel	Oats, Apples, Citrus, Pulses	Lowers cholesterol, Controls blood sugar
Insoluble Fiber	Does not dissolve in water	Whole grains, Vegetables, Nuts	Prevents constipation, Adds bulk

Functions of Roughage:

1. Prevents constipation by adding bulk to stool

2. Reduces risk of colon cancer by speeding up waste elimination

3. Controls blood sugar by slowing carbohydrate absorption

4. Lowers cholesterol by binding to dietary cholesterol

5. Provides satiety (feeling of fullness) - helps in weight management

Sources of Roughage:

• Whole grains (brown rice, whole wheat)

• Fruits with skin (apple, pear)

• Vegetables (carrot, cabbage, broccoli)

• Legumes and pulses

• Nuts and seeds

Recommended Intake: 25-30g per day for adults

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2.4.2 Water: The Elixir of Life 💧

Water is the most essential nutrient - we can survive without food for weeks but only days without water.

Functions of Water:

Function	Description	Importance
Solvent	Dissolves nutrients and waste products	Enables transport in blood
Transport medium	Carries nutrients to cells, waste to kidneys	Essential for metabolism
Temperature regulation	Sweating cools the body	Prevents overheating
Lubricant	In joints, eyes, and other organs	Prevents friction
Chemical reactions	Participates in digestion and metabolism	Hydrolysis reactions

Water Balance in Body:

| Water Intake (per day) | Amount (ml) | Water Output (per day) | Amount (ml) |
|:---:|::---:|:---:|::---:|
| Drinking water | 1200-1500 | Urine | 1000-1500 |
| From foods | 800-1000 | Sweat | 500-700 |
| Metabolic water | 200-300 | Breathing | 300-400 |
| | | Feces | 100-200 |
| Total | 2200-2800 | Total | 2200-2800 |

📝 PSTET Points:

• Dehydration occurs when water loss exceeds intake

• Symptoms: Thirst, dry mouth, dark urine, fatigue, dizziness

• Recommended intake: 8-10 glasses (2-2.5 liters) per day

• More water needed in: Hot climate, physical activity, fever, diarrhea

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Section 2.5: Testing for Nutrients - Practical Approach 🧪

Introduction

Simple chemical tests can be performed to detect the presence of different nutrients in food items. These tests are important for both scientific understanding and developing practical skills in students.

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2.5.1 Test for Starch (Carbohydrates)

Test Name: Iodine Test

Materials Required:

• Food sample (potato, bread, rice)

• Iodine solution (tincture iodine)

• Dropper

• Petri dish or plate

Procedure:

Step	Action	Observation
1	Take a small piece of food sample	-
2	Add 2-3 drops of iodine solution on the sample	-
3	Observe the color change	Blue-black color appears

Positive Test: Blue-black or dark purple color

Principle: Iodine forms a complex with starch molecules, producing the characteristic blue-black color.

Common Food Samples and Results:

Food Item	Expected Result	Reason
Potato	Positive (Blue-black)	Rich in starch
Rice	Positive (Blue-black)	Rich in starch
Apple	Negative (No change)	Contains sugars, not starch
Bread	Positive (Blue-black)	Made from wheat flour

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2.5.2 Test for Proteins

Test Name: Biuret Test (Copper Sulfate Test)

Materials Required:

• Food sample (dal, egg white, milk)

• Copper sulfate solution (1%)

• Sodium hydroxide solution (10%)

• Test tube

• Dropper

Procedure:

Step	Action	Observation
1	Make a paste of food sample with water	-
2	Add 2 ml of sodium hydroxide solution	-
3	Add 2-3 drops of copper sulfate solution	-
4	Shake gently and observe	Violet or purple color appears

Positive Test: Violet or purple color

Principle: In alkaline medium, copper ions form a complex with peptide bonds of proteins, giving violet color.

Alternative for Classroom: For solid samples, make a paste first. For liquids, use directly.

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2.5.3 Test for Fats

Test Name: Grease Spot Test / Paper Test

Materials Required:

• Food sample (oil, butter, groundnut)

• White paper

• Pencil

Procedure:

Step	Action	Observation
1	Take a small piece of white paper	-
2	Rub the food sample on the paper	-
3	Hold the paper against light	Translucent spot appears
4	Let the paper dry for some time	Spot remains even after drying

Positive Test: Translucent greasy spot that does not disappear on drying

Principle: Fats and oils leave a permanent greasy spot on paper as they do not evaporate.

Note: Water also leaves a spot initially, but it disappears on drying. Fats leave a permanent spot.

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2.5.4 Test for Vitamin C (Optional/Advanced)

Test Name: DCPIP Test (Dichlorophenolindophenol Test)

Materials Required:

• Food sample (lemon juice, amla)

• DCPIP solution (blue color)

• Test tube

Procedure:

1. Take 2 ml of DCPIP solution in a test tube (blue color)

2. Add food sample drop by drop

3. Observe color change

Positive Test: Blue color disappears (solution becomes colorless)

Principle: Vitamin C reduces DCPIP, decolorizing it.

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2.5.5 Summary Table: Nutrient Tests

Nutrient	Test Name	Reagent Used	Positive Result
Starch	Iodine test	Iodine solution	Blue-black color
Protein	Biuret test	Copper sulfate + Sodium hydroxide	Violet color
Fats	Grease spot test	Paper	Translucent spot
Vitamin C	DCPIP test	DCPIP solution	Decolorization of blue

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2.5.6 Pedagogical Implications for Practical Work

Teaching Strategy	Description	PSTET Relevance
Demonstration Method	Teacher demonstrates tests while explaining	Suitable for large classes
Group Experimentation	Students perform tests in small groups	Develops collaborative skills
Kitchen Chemistry	Use home-available materials	Innovation in teaching
Record Keeping	Students maintain lab records with observations	Scientific method practice
Inquiry-Based Learning	"What nutrient is in this food?" - students discover	Develops curiosity

Safety Precautions:

• Use dilute reagents only

• Avoid contact with eyes and mouth

• Wash hands after experiment

• Dispose waste properly

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Chapter Summary: Key Points for Revision 📝

Quick Revision Table

Topic	Key Points	Common PSTET Questions
Carbohydrates	Energy nutrients; Sources: Rice, Wheat, Potato; Test: Iodine (blue-black)	Which test for starch?
Fats	Concentrated energy; Sources: Oil, Ghee, Nuts; Test: Grease spot	Why fats give more energy?
Proteins	Body building; Sources: Pulses, Milk, Egg; Test: Biuret (violet)	Complete vs incomplete proteins
Vitamins	Protective; Fat-soluble (A,D,E,K), Water-soluble (B,C)	Vitamin deficiency diseases
Minerals	Regulatory; Calcium, Iron, Iodine	Mineral deficiency diseases
Balanced Diet	All nutrients in correct proportion	RDA for different age groups
Deficiency Diseases	Kwashiorkor, Marasmus, Anemia, Goiter, Rickets, Scurvy	Cause-disease matching
Roughage & Water	Fiber for digestion; Water for all body functions	Why is water essential?

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Practice Zone: PSTET-Style Questions 🎯

Content-Based MCQs

Q1. Which of the following is a complete protein?
a) Wheat protein
b) Rice protein
c) Milk protein
d) Pulse protein

Q2. A patient presents with bleeding gums and delayed wound healing. Which vitamin deficiency is suspected?
a) Vitamin A
b) Vitamin B12
c) Vitamin C
d) Vitamin D

Q3. Which mineral deficiency causes enlargement of thyroid gland?
a) Iron
b) Iodine
c) Calcium
d) Sodium

Q4. Kwashiorkor is caused by deficiency of:
a) Carbohydrates only
b) Proteins only
c) Fats only
d) Proteins and calories both

Q5. The blue-black color obtained in iodine test indicates presence of:
a) Proteins
b) Fats
c) Starch
d) Vitamin C

Q6. Which of the following is NOT a fat-soluble vitamin?
a) Vitamin A
b) Vitamin C
c) Vitamin D
d) Vitamin K

Q7. Marasmus usually occurs in:
a) Children under 1 year
b) Children 1-3 years
c) Adolescents
d) Elderly

Q8. Ragi (Finger millet) is rich in which mineral?
a) Iron
b) Calcium
c) Iodine
d) Zinc

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Pedagogical MCQs

Q9. A science teacher wants to teach nutrient testing to Class 6 students. The most appropriate approach would be:
a) Give detailed theoretical notes
b) Demonstrate tests and let students observe
c) Ask students to memorize test results
d) Show videos only

Q10. To explain the concept of balanced diet effectively, a teacher should:
a) Only use textbook diagrams
b) Ask students to analyze their own lunch boxes
c) Give a lecture on RDA values
d) Write definitions on board

Q11. While teaching about deficiency diseases, which teaching aid would be most effective?
a) List of diseases on board
b) Charts showing symptoms with pictures
c) Only textbook reading
d) Memorizing disease names

Q12. The "My Plate" concept is used to teach:
a) Food tests
b) Balanced diet proportions
c) Deficiency diseases
d) Sources of nutrients

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Answer Key with Explanations

Q.No.	Answer	Explanation
1	c) Milk protein	Milk contains all essential amino acids; plant proteins are usually incomplete
2	c) Vitamin C	Bleeding gums and delayed healing are classic symptoms of scurvy (Vitamin C deficiency)
3	b) Iodine	Iodine is essential for thyroid hormone synthesis; deficiency causes goiter
4	b) Proteins only	Kwashiorkor = protein deficiency with adequate calories; Marasmus = protein + calorie deficiency
5	c) Starch	Iodine reacts with starch to give blue-black complex
6	b) Vitamin C	Vitamin C is water-soluble; A, D, E, K are fat-soluble
7	a) Children under 1 year	Marasmus occurs in infants due to severe protein-calorie malnutrition
8	b) Calcium	Ragi is the richest grain source of calcium
9	b) Demonstrate tests	Demonstration with observation is ideal for practical topics
10	b) Analyze lunch boxes	Connects learning with real life - most effective pedagogy
11	b) Charts with pictures	Visual aids help in identifying and remembering symptoms
12	b) Balanced diet proportions	My Plate shows relative proportions of different food groups

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Pedagogical Reflection for Teachers 🤔

Think-Pair-Share Activity:

1. Think: How would you explain to parents the importance of including millets (like ragi, jowar) in their children's diet?

2. Pair: Discuss with a colleague how you would handle a student in your class showing symptoms of anemia (pale, tired, weak).

3. Share: Design a one-week "Healthy Tiffin" challenge for your students where each day focuses on a different nutrient.

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NCERT Textbook Linkages 📚

Class	Chapter	Topic
Class 6	Chapter 2	Components of Food
Class 7	Chapter 2	Nutrition in Animals
Class 8	Chapter 1	Crop Production and Management
Class 9	Chapter 5	The Fundamental Unit of Life

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Chapter End Notes

Key Terminology Glossary

Term	Definition
Nutrients	Chemical components of food required for body functions
Macronutrients	Nutrients needed in large amounts (Carbs, Fats, Proteins)
Micronutrients	Nutrients needed in small amounts (Vitamins, Minerals)
Balanced Diet	Diet containing all nutrients in correct proportions
Malnutrition	Poor nutrition due to deficiency or excess
Kwashiorkor	Protein deficiency disease with edema
Marasmus	Protein-calorie deficiency with severe wasting
RDA	Recommended Dietary Allowance
Roughage	Dietary fiber, indigestible plant material
Dehydration	Excessive loss of body water

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Quick Tips for PSTET Aspirants ⚡

✅ Memorize with Mnemonics:

• Fat-Soluble Vitamins: "Kare Apne Dost Enjoy" = K, A, D, E

• Vitamin B Complex: "Thiamine, Riboflavin, Niacin, Pyridoxine, Cobalamin, Folic acid" (TRNP CF)

• Deficiency Diseases: "Scurvy Beriberi Rickets Pellagra Night blindness" (SBRPN)

• Iron Sources: "Meat, Spinach, Jaggery, Dates" (MSJD)

✅ Common Exam Traps:

• Potato = Starch source, not protein

• Milk = Complete protein + Calcium + Vitamin B12

• Amla = Richest Vitamin C source

• Ragi = Richest Calcium source among grains

• Sunlight = Best Vitamin D source

✅ Important Facts:

• India: Highest prevalence of anemia globally

• POSHAN Abhiyaan: Launched in 2018 to combat malnutrition

• National Nutrition Week: September 1-7

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Answers to "Check Your Understanding"

[To be filled by student]

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📝 Note for Self-Study: After completing this chapter, ensure you can:

• Name all six major nutrients and their functions

• List 3 food sources for each nutrient

• Match 10 deficiency diseases with their causes

• Explain the difference between Kwashiorkor and Marasmus

• Describe how to test for starch, protein, and fats

• Design a balanced meal for a 10-year-old child

• Recall RDA values for different age groups

• Explain why water and roughage are essential

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End of Chapter 2

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Next Chapter: Chapter 3 - Cleaning Food
Topics Covered: Methods of Separation, Why We Separate Substances, Solutions, Water as Solvent