Food and Health worksheet

DAV PUBLIC SCHOOL, CHANDRASEKHARPUR

CLASS-V                        WORKSHEET   -5                                SUB:SCIENCE

NAME……………………………………………………SECTION……ROLL NO…………….

 Choose the most appropriate answer( Question no 1 to 11)

1. Which of these is 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 help your body to grow?

(a)proteins      (b)carbohydrates        (c)vitamins      (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)Carbohydrate        (b)Protein        (c) Fats                        (d) Vitamin

(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. Unscramble 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 the food item according to the nutrients richness.

rice, roti salt sugar ,fruits ,oil, groundnuts, fish, meat, milk ,lemon ,chilli, papaya, apple, butter, flattened  rice  (CHUDDA),  spinach, sweet potato, sprouted mongo, cucumber.

carbohydrate rich food item	Fats rich food item	Protein 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 blanks 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.

(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 __________ .

17. Express in one Word.

a)      The disease which can transmit from patient to healthy person:

b)      The water which do not flow:

c)      The swelling of neck region due deficiency of iodine:

d)      Diseasing causing micro-organisms:

e)      The weaken or derivatives of micro-organisms administered before disease as a prevention:

f)       The health condition due deficiency of nutrients:

g)      The food items  which  provides all the required nutrients to body according to age gender and occupation:

h)      It is the medium of all metabolic reaction in our body:

i)        The condition  of physical, mental and social wellness of an individual:

j)The disease which do not spread from patient to healthy person:

                                 

DAV PUBLIC SCHOOLS, CHANDRASEKHARPUR

CLASS-V      WORKSHEET-6            SUB-EVS

TOPIC:-Spoilage &Wastage of Food and food preservation

Name :.............................................................................................Section .........Roll No.........

1. Match the following.

Food items                                       Methods of preservation

a) Milk                                                            (i) wraps it in a damp cloth.

b) Cooked rice                                              (ii) keeping them in a dry place.

c) Vegetables                                                (iii) Putting it in a bowl and keeping the

Bowl in a container with some water.

d) Green coriander                                      (iv) keeping them in the refrigerator.

e) Onion and garlic                                      (v) keeping them in the refrigerator.

f) Chicken and meat                                                (vi) 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    (j) worms

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 above……………..degree celicius.

(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.

(g)       ..................are known as biocatalyst.

(h)       Worms &rats make their home in places that are .................&.................

(i)         When the natural preservative .......... is added it tends to take out water from the food.

(j)         The method of pasteurization is named after microbiologist............................

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) Common name of acetic acid is

a) Sugar   b) Oil   c) Salt d) Vinegar

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

vii) Which of the following is incorrect about food preservation?

a) It helps to maintain nutritive values of food

b) It increases the shelf life of food

c) it increase the wastage of food.

d) None of these  

viii) Spoilage of food by micro-organism can be prevented by

a) Removing moisture from the food

b) Keeping food items in low temperature

c) Adopting both method (a) & (b)

d) None of these.

ix) According to Indian philosophy “Annam Parabrahmaswaroopam” .Here Annam means:-

(a)Water   (b) Food        (c) Air              (d) None of these.

 x)In canning method of preservation ,the container are boiled to make it:

a)lighter   b)sterilise       c)Both (a) & (b)         ( d) None of these.

xi) ) Which of these foods items are prepared by adding salt and sugar

a)milk & meat      b)chips & Fish          c)Jams & pickles.

xii) Which of these is natural insect repellent?

a) Salt       b) Sugar         c) Oil               d) Turmeric

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.

1.                                          2.                                 3.

Q8.Write four signs of food spoilage.

1).                                            2)                                 3)                                 4)

Q9.Express in one word

i)The process of treating or handling to stop or slow down spoilage of food:

ii) The tiny organisms which spoiled the food:

iii) The process of heating food followed by immediate cooling:

iv)The person who study  and do research on microbiology:

v)The process of removal of water from food:

vi)The process of removing air from the package before sealing:

Q.Collecte wrapper /food packets/ bottle, observe it and record the following information in the table given below.

Sl. NO.	Company Name	Name of the wrapper	Date of manufacturing	Date of expiry	Best Use before	Composition	Preservative added if any	Nutritive value	Veg./ None Veg
1
2
3
4
5
6
7