CLASS-V
WORKSHEET -5 SUB:SCIENCE
NAME……………………………………………………SECTION……ROLL
NO…………….
A. Chosse the most appropriate answer
1.Which of these are energy -giving
nutrients?
(a)vitamins &mineral (b)carbohydrates fats (c)protein & fats (d)vitamins &carbohydrates.
2.Which of the following is a
communicable disease?
(a)Goitre (b) rickets (c)anaemia (d) cholera
3. Which vitamin is known as thiamine?
(a)B1 (b)B2 (c)B6 (d)C
4. Which of the following is/are symptom of protein energy malnutrition?
(a) Improper growth of the body (b)loose skin (c)thin and light hair (d)NOT
(e) all of these
5. Which one not a symptoms iron
deficiency diseases.
(a)looks weak and pale (b)gets tired very easily (c)swelling in the neck region (d)NOT.
6.Name the materials which impart red
colour to blood
(a)Plasma (b) haemoglobin (c)
histamine (d) melanin
7.Which nutrients helps your body to
grow?
(a)proteins (b)carbohydrates (c)vitamines (d)fats
8.Which of these nutrients is very
important but required only in very small quantities ?
9.Which of these is known as
protective foods?
(a)vitamins & minerals (b) carbohydrates fats (c) protein & fats (d)vitamins &carbohydrates
10.Which of these is true about
haemoglobin ?
(a)it imparts red colour to blood(b)
it transport oxygen(c) lack of haemoglobin causes anaemia (d) all of these
11.Name the food item we should eat
less
(a)fat &salt (b)milk &dairy products (c)fruits &vegetables (d)bread & cereals
12.Unscribe the following words
related to components of food.
(a)reinopt=………………………
(b)menliars=…………………………………. (c)tfa=………………………………………
(d).bocatradhyer=…………………………(e) tivanmi =………………… (f)
nitesturn=………………………………….
13.Read the item listed below.
Classify them into carbohydrate rich, protein rich ,fats rich,vitmin rich
&mineral rich and fill them in table.
rice, roti salt sugar ,fruits ,oil,
groundnuts, fish, meat, milk ,lemon ,chilli, papaya, apple, butter,
flattened rice (CHUDDA), Suji, spinach, sweet potato,
sprouted mongo, cucumber.
CARBOHYDRATE
RICH FOOD ITEM
|
FATS RICH FOOD
ITEM
|
PROTIEN RICH FOOD
ITEM
|
VITAMIN RICH FOOD
ITEM
|
MINERAL RICH FOOD
ITEM
|
14. Fill the correct information in
the missing place:-
Name of
the Nutrients
|
Deficiency
diseases
|
Symptoms
|
Night blindness
|
Unable to see in dim light
|
|
Vitamins C
|
Swollen and bleeding gums
|
|
Vitamins
|
Rickets
|
|
Iron
|
Anaemia
|
|
Goitre
|
Retarded growth &
mental disorder
|
15. FILL IN THE BLANS FROM THE LIST
OF WORDS GIVEN BELOW.
vitamins ,mineral, carbohydrates,
fat, protein, starch, sugar, vitamin, vitamin c, balanced diet, obesity, goitre
(a).Egg yolk is rich in ………………… and
egg albumin is rich in……………………………..
(b).Deficiency diseases can be
prevented by taking a …………………………
(c) Eating too much of fat rich foods
may lead to a condition called………………………………
(d) The component of food that does
not provide any nutrient to our body and yet is essential
in our food is
….......................................
(e) The vitamin that gets easily
destroyed by heating during cooking is ………………………………..
16. Observe the items
given in carefully and answer the
Questions that follow.
|
s(a)
Food item rich in carbohydrates is __________ .
(b)
Egg is a rich source of protein, the mineral __________
and
vitamin __________.
(c)
__________ is a rich source of fat.
(d)
Milk provides __________, vitamin D and __________
(mineral)
(e)
__________ (fruit) is a rich source of vitamin A.
(f)
Spinach is a good source of the mineral __________ .
(g) Both eggs and __________ are rich in __________ .
|
DAV PUBLIC SCHOOL CHANDRASEKHARPUR BHUBANESWAR 21
DAV PUBLIC SCHOOLS,CHANDRASEKHARPUR
CLASS-V WORKSHEET-6 SUB-EVS
TOPIC:-Spoilage &Wastage of Food and food preservation
1. Match the
following.
Food
items Methods of preservation
a) Milk wrap it in
a damp cloth.
b) Cooked rice Keeping them in a dry
place.
c) Vegetables Putting it in a bowl
and keeping the
Bowl in a container with some water.
d) Green coriander keeping
them in the refrigerator.
e) Onion and garlic keeping
them in the refrigerator.
f) Chicken and meat by
boiling it.
2.
Food gets spoiled due to many reasons. Encircle the correct reasons.
(a)Moisture (b) Drying
(c) Air (d)
Freezing (e) Temperature
(f)Micro-organisms (g) Cooking (h)
Boiling (i) Canning
3. Fill in the blanks
with correct answer.
(a) The micro-organisms grow faster in the
presence of …………….. &…………..
(b) Irradiation of food is the exposure of
food to special type of …………………….
(c) Contamination
of food which causes illness in severe cases is known as……………….
(d) The temperature used during
pasteurisation is below ……………..degree.
(e) Spices biscuits should be kept in ………………..
to prevent food spoilage.
(f) In the world ………………….million children
are under–nourished and ………. Million
people live on less a dollar a day.
4)Choose the most
appropriate answer.
i)Which
of these foods is not kept in refrigerator?
a)sugar b)fruits c)Vegetables d)chicken
ii)Which
of these foods is usually pasteurised?
a)
Biscuits b)Potato chips c)Milk d)Salt
iii)Acetic acid is present in which of these
following food items?
a)sugar b)Oil c)Salt d)Venegar
iv)Which of these foods is made into pickles?
a)Mango b)Banana c)Rice d)Curd
v)the cottony growth on the stale bread is
due to the growth of
a)Bacteria b)Mould c)Algae d)Virus
vi)The gas
fill in packets of potato chips to prevent rancid is
a)oxygen b)Nitrogen c)Hydrogen d)argon
5.Write four
importance of preventing spoilage of food.
i)
ii)
iii)
iv)
6.Write name three
common preservative.
i) ii) iii)
Q7.Write the
factors which accelerate the growth of micro-organisms.
Q8.Write
four signs of food spoilage.
1). 2) 3) 4)
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