1_Food_on_My_Plate_Ans_key-a94Zk7VXGBPS8

The Food on My Plate  Nutrients and Balanced Diet GRADE: IV  Good Cooking Practices  Avoiding Food Wastage GET SET, GO! Given below is a list of different food items. Put a tick () in the box if you like eating/drinking the item and put a cross () if you do not enjoy eating/drinking it. Answer may vary Page 1 SCIENCE SOLUTION

CHECKPOINT 1 State True or False. 1. Carbohydrates and fats protect us from diseases. False True 2. The growth and repair of body is carried out by proteins. False False 3. Vitamin D gives us a strong eyesight. True 4. Carbohydrates keep the body warm. 5. Calcium, potassium and iodine are important vitamins needed by the body. CHECKPOINT 2 A. Fill in the blanks using either of the options given. 1. A construction worker should include more ___________________ (proteins/carbohydrates) in his diet. 2. Aashi is 7-years old. She should have milk everyday as it is rich in __________ (calcium/iodine) that will keep her bones and teeth healthy. 3. Tarun’s grandparents avoid having too much ghee and butter. This is because they do not need a _____________ (fat-rich/protein-rich) diet. B. Give two examples of each of the following. 1. Foods that keep the body warm Butter, oil, nuts and ghee. 2. Foods that add bulk to our food Green leafy vegetables, cereals, salads and fresh fruits. 3. Foods required by growing children for their growth and development Fish, meat, eggs, milk and milk products (cheese and paneer), soya bean, pulses and peas. SCIENCE SOLUTION Page 2

ACTIVITY 1 In the table, list five food items that you enjoy eating. Write if the food item is derived from plants or from animals. Food Item Plant based / Animal based Orange Juice Plant based Chicken fry Animal based Cashew Plant based Egg masala Animal based Cheese Animal based Answer may vary ACTIVITY 2 Do you remember your dinner from last night? In the plate, draw and colour the food items you ate. Analyse the food items and suggest which nutrients formed a part of your meal. SCIENCE SOLUTION Page 3

Food Item Nutrient(s) present Vitamin and fibre Salad Potato curry Carbohydrate Beans masala Protein Aloo paratha Carbohydrate and fats Curd Minerals Egg Vitamin and minerals Glass of milk Vitamin and minerals Answer may vary ACTIVITY 3 Go back to the exercise at the start of the chapter. Take a closer look at the food items you enjoy eating and complete the given table. Food Item Plant based / Rich in nutrient… It belongs to the food Animal based group Milk Animal based Proteins Boiled rice Plant based Carbohydrates body-building Potato chips Plant based Carbohydrates energy-giving Almonds Plant based Fats energy-giving Boiled egg Animal based Proteins energy-giving Mixed fruit juice Plant based Vitamins and body-building Minerals protective foods Palak paneer Plant and Palak-roughage Animal based Paneer-Protein No food value Apple Plant based Vitamins and body-building Minerals protective foods SCIENCE SOLUTION Page 4

ACTIVITY 4 Now that you have learnt about the benefits of eating different kinds of food, it is time to use this knowledge in the kitchen. Watch videos of healthy recipes of salads on Argus@Home and prepare the one you like. Share your recipe and experience of making the salad. My Kitchen Diaries I prepared this salad independently/along with my Mummy. My salad is called Salad Wheel. Materials used: I found in the kitchen:  Cucumber  Tomatoes  Carrots  Salt I had to go to the market for:  Lettuce  Pepper  Honey Pre-preparation required, if any: Slice all the vegetable Steps for preparation:  Create the base flower using lettuce leaves.  Now arrange the vegetables one by one in such a fashion that they start resembling a flower.  Place your favourite dip in the centre as an accompaniment. SCIENCE SOLUTION Page 5

My salad, ready to be served: I served it to: Mummy, Daddy, Grandfather and Grandmother. This salad is rich in: Carbohydrates Proteins Fats Vitamins and minerals Roughage Overall, I would rate the taste: Next time, I am changing/adding ingredients like: Page 6  Beetroots  Hazelnuts  Mint  Olive oil  Potatoes  Mixed herbs  Peas  Basil  Pomegranate seeds SCIENCE SOLUTION

I would also try:  Tasty Spinach Salad  Apple and Roasted Beetroot Salad  Cucumber Salad  Jewel Salad  Carrot Salad Answer may vary ACTIVITY 5 Look at the following image. It shows the proportions in which you should include different foods in your diet. Each food item provides more than one nutrient to your body. Identify and list nutrients present in each food item. SCIENCE SOLUTION Page 7

Food Item Nutrient 1 Nutrient 2 Nutrient 3 Rice Carbohydrates Pulses Proteins Carbohydrates Calcium Maize Proteins Fats Carbohydrates Milk Proteins Carbohydrates Wheat Proteins Vitamins Fruits Fibres Salt Iodine Fat Eggs Proteins Groundnut Proteins Answer may vary MILESTONE A. Tick () the correct option. 1. Doctor’s advice to add it to the diet to improve eyesight.  Potatoes  Carrot  Cereals  Sugar 2. Pulses, eggs and milk help in:  digesting sugar inside the  growth and development of the body body  adding bulk to the food we  keeping the body warm eat 3. A child aged 10 years should consume:  milk at least twice a day  green vegetables and fruits  carbohydrate-rich food  all of the above 4. Mineral required for keeping bones and teeth strong.  Calcium  Potassium  Iodine  Iron SCIENCE SOLUTION Page 8

5. Raw fish and meat can be best preserved by this method.  Keeping in a deep freezer  Boiling  Leaving in the open  Keeping in a jar filled with water B. Match the food item with the nutrient it is rich in. Column A Column B 1. Apple i. Carbohydrate 2. Cashew ii. Vitamin C 3. Orange iii. Fats 4. Banana iv. Proteins 5. Fish v. Iron Answer: 1. Apple – ii. Vitamin C 2. Cashew – iii. Fats 3. Orange – v. Iron 4. Banana – i. Carbohydrate 5. Fish - Proteins C. Fill in the blanks. 1. Sugar and starch are two forms of carbohydrates. 2. Calcium and iron are two minerals found inside our body. 3. Lack of exercise can make a person overweight and lead to health problems. 4. Chillies can be preserved by removing water in them by drying in the sun. 5. Low temperature of the refrigerator can prevent leftover cooked food from spoiling. SCIENCE SOLUTION Page 9

D. Help Amay to find the names of nutrients present in the food items in the word grid given here. Look for words both horizontally and vertically. E. Answer the following in brief. 1. Name the nutrients that provide you with the energy to lift heavy items. People who do laborious work need a diet which is rich in carbohydrates. 2. Define the term balanced diet. A diet that contains all the nutrients in the right amount or proportions along with roughage and water is called a balanced diet. 3. What are the factors that decide the nutritional requirement of a person? Nutritional requirement depends on the age and occupation of the person. Occupation here can be understood as the amount of physical activity the person is involved in. 4. A component of your food does not have any nutritional value but is needed by the body. Name the component and its use. Whole grains and pulses, potatoes, fresh fruits and vegetables are main sources of roughage. Roughage does not provide any nutrient to our body, but is an essential component of our food and adds to its bulk. This helps our body get rid of undigested food. SCIENCE SOLUTION Page 10

5. Suggest two ways in which you can ensure that you do not waste any food. You can follow some of these practices to avoid wastage of food.  Take small portions of food while eating. You can take more if you are hungry after finishing what is on your plate.  Cook in a quantity that is needed.  Store both raw fruits and vegetables and cooked food in the refrigerator to avoid spoilage.  Food items should be covered properly, both before and after cooking. F. Answer the following in detail. 1. Which nutrients are not required in large quantities in our diet? Write a note on the functions performed by them. Vitamins and minerals keep your body healthy and protect you from diseases. Hence they are called protective foods. They are required in smaller amounts in comparison to the other nutrients. Vitamin A improves eyesight. Vitamin D and calcium are required for keeping your teeth and bones strong. Iron helps in the formation of blood. You obtain vitamins and minerals from a variety of foods, such as fresh vegetables, fruits, milk, eggs, fish and meat. 2. Explain three ways in which food can be preserved. Some common practices adopted at home can help in preserving food.  Boiling: Boiling helps in killing the germs present in the food item. For this reason, boiled milk can be used for a longer time.  Refrigeration and freezing: Raw and cooked food items do not get spoilt when kept at low temperature in the refrigerator. Food items like fish and meat can be stored for a longer time at very low temperatures.  Drying: Water is removed from some food items through the process of drying. They can then be stored and used over a longer period of time. Chillies and mint leaves are preserved through this method. 3. Which nutrients should form a part of the diet consumed by a growing child and why? Growing children require a protein-rich diet for their overall growth and development. They also need to take in more fruits and vegetables to make their bodies strong to fight against diseases and infections. SCIENCE SOLUTION Page 11

4. List some good cooking practices to be followed before and at the time of cooking. Some practices that you should follow before cooking your food are listed below.  The food grown in fields gets covered with dust and mud. The germs present on them can cause diseases. Often, fruits are sprayed with chemicals to avoid spoilage. However, these chemicals can be harmful to you. Therefore, you should thoroughly wash fruits and vegetables before consuming them.  Fruits and vegetables should not be washed after they are cut. This is because it washes away some of the nutrients present in them.  Often, pulses and rice are soaked before being cooked. This water should not be thrown away as it contains nutrients. Instead, it should be used in cooking. Some good practices you should follow while cooking are listed here.  Food like carrots and cucumber are eaten raw but many other food items are cooked before eating. Cooking makes the food soft, tasty and easy to digest. You should avoid overcooking as it destroys many nutrients present in the food.  Over frying should be avoided as it destroys the nutrients present in the food item.  Boiling and steaming are healthy cooking practices as they retain most of the nutrients present in the food. 5. What are body-building foods? Which nutrient is present in such foods? List three food items that are rich in this nutrient. Proteins are body-building foods. They help in building strong muscles. They also help in growth, repair and maintenance of the body. The different sources of proteins include fish, meat, eggs, milk and milk products (cheese and paneer), soya bean, pulses and peas. Complete L1 and L2 worksheets given on Argus@Home. Check Argus@Home SCIENCE SOLUTION Page 12

A. Pair with a classmate and complete the following activity. 1. Ask your partner questions about their food habits – the food they like eating. 2. Analyse the nutritional content of the listed food items. 3. Based on your partner’s preferences, design a diet for him or her that meets his or her nutritional needs and suggest foods he or she should avoid eating, if any. Answer may vary B. Observe the food consumption trend in your home for at least a week. Fill the table given below. Find some recipes that can help in using the leftover food items. For example, making paranthas with leftover dal, bread poha using bread that is near its expiry date, and so on. Share at least two recipes with your classmates. Answer may vary SCIENCE SOLUTION Page 13

On a political map of India, mark four states producing cereals. Name the cereal produced. Based on this information, analyse and discuss how the food habits/preferences of people depend on geographical location. Answer may vary SCIENCE SOLUTION Page 14