NCERT Class 6 Science Chapter 2 Components of Food MCQ

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1. The essential components of our food are called ___________ .

A. fats

B. nutrients

C. minerals

D. roughage

2. The food components needed by our body are called

A. ingredients

B. nutrients

C. fragments

D. ornaments

3. Diseases that occur due to lack of nutrients over a long period are called disease.

A. scurvy

B. deficiency

C. Beri-Beri

D. none of these

4. Which of the following is a protective food?

A. milk

B. oils & fats

C. fruits

D. cereals

5. A substance which is essential for maintaining life and growth is called

A. nutrient

B. starch

C. scurvy

D. vitamin

6. Repeated washing of rice and pulses may remove some and present in them.

A. vitamins

B. minerals

C. both (a) and (b)

D. none of these

7. The food component present in sugar is

A. fats

B. proteins

C. vitamins

D. carbohydrates

8. Which vitamin is destroyed during heating?

A. Vitamin A

B. Vitamin K

C. Vitamin C

D. Vitamin D

9. get lost in the process of cooking and preparations

A. Nutrients

B. Oil

C. Taste

D. Spices

10. The percentage of water in the human body is

A. 65

B. 70

C. 40

D. 80

11. Diseases that occur due to lack of nutrients over a long period are called disease.

A. scurvy

B. deficiency

C. Beri-Beri

D. none of these

12. What happen if excess water is used during cooking and is then thrown away ?

A. tastes is lost

B. Oil is lost

C. Many useful proteins and considerable amount of minerals are lost

D. None of these

13. Foods like pizza, burger and noodles are rich in

A. carbohydrates

B. proteins

C. vitamins

D. minerals

14. Carbohydrates can be tested by using

A. iodine solution

B. caustic soda

C. copper sulfate

D. Fehling solution

15. How do we get most of the water that our body needs ?

A. The liquid we drink-such as water, milk, tea

B. We add water to most cooked food

C. Many food materials that we eat themselves contain water

D. All of these

16. _________ provide more than double the energy provided by carbohydrates or protiens in human body.

A. vitamins

B. fats

C. minerals

D. starch

17. Which of the following is not a nutrient?

A. Carbohydrates

B. Fats

C. Water

D. Vitamins

18. How many meals does a child take every day?

A. 7

B. 4

C. 3

D. none of these

19. The component of food which help our body to fight against infections is

A. proteins

B. fats

C. carbohydrates

D. starch

20. Night blindness of is caused by the deficiency of

A. Vitamin C

B. Vitamin K

C. Vitamin A

D. Vitamin D

21. What food items we eat in our lunch ?

A. Curd, Roti, Dal

B. Biscuit, milk

C. Only fruit

D. All of these

22. ___________ is essential for forming haemoglobin in the blood.

A. calcium

B. iron

C. phosphorous

D. magnesium

23. Repeated washing of rice and pulses may remove some and present in them.

A. vitamins

B. minerals

C. both (a) and (b)

D. none of these

24. How many groups can be classified of nutrients required by our body ?

A. 7

B. 4

C. 3

D. 8

25. The disease caused by the deficiency of iron is

A. anemia

B. desentry

C. chickenpox

D. malaria

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26. Which one of the following is an energy giving component?

A. Protein

B. Vitamins and minerals

C. Roughage

D. Carbohydrates and fats

27. ……………….. are made up of carbon, hydrogen and oxygen.

A. Vitamins

B. Calcium

C. Proteins

D. Carbohydrates

28. The mineral which controls the functioning of thyroid is

A. phosphorous

B. calcium

C. magnesium

D. iodine

29. Carbohydrates are found in

A. rice

B. carrot

C. lemon

D. pulses

30. The excess carbohydrates are mainly stored in the body as:

A. calcium

B. proteins

C. fats

D. roughage

31. The disease caused by the deficiency of iodine is

A. anaemia

B. goitre

C. chicken pox

D. swine flu

32. Jaggery is a good source of

A. Fats

B. Proteins

C. Vitamins

D. Carbohydrates

33. Carbohydrates are present in the form of:

A. sugar

B. starch

C. both (a) and (b)

D. none of these

34. ________ helps to maintain a constant body temperature in our body.

A. water

B. roughage

C. vitamins

D. energy giving food

35. The human body is made up of amino acids and constitute all proteins of the body.

A. 10

B. 20

C. 30

D. 15

36. Our body needs ____ litres of water every day.

A. 1/2

B. 2-3

C. 7-8

D. 10 -15

37. Vitamins and minerals are

A. protective food

B. energy giving food

C. body building food

D. roughage

38. ………….. are body building foods.

A. Fats

B. Calcium

C. Vitamins

D. Proteins

39. Deficiency of protiens and carbohydrates in infants leads to

A. maramus

B. goitre

C. obesity

D. typhoid

40. Composition of fats are

A. carbon, sulphur and hydrogen

B. carbon, sulphur and nitrogen

C. oxygen, nitrogen and hydrogen

D. carbon, hydrogen and oxygen

41. What is the similarities of carbohydrates and fats ?

A. both have sugar

B. both have starch

C. both have oxygen, carbon and hydrogen

D. all of these

42. Rickets is caused by the deficiency of

A. vitamin A

B. vitamin B1

C. vitamin C

D. vitamin D

43. called Essential components of food are

A. Proteins

B. Nutrients

C. Vitamins

D. Fats

44. What is the main difference between carbohydrates and fats?

A. the amount of oxygen is less in fats as compared to carbohydrates

B. the amount of oxygen is more in fats as compared to carbohydrates

C. the amount of oxygen is same in fats as compared to carbohydrates

D. none of these

45. Excessive body weight due overnutrition leads to

A. kwashiorker

B. rickets

C. maramus

D. obesity

46. What happen if excess water is used during cooking and is then thrown away ?

A. tastes is lost

B. Oil is lost

C. Many useful proteins and a considerable amount of minerals are lost

D. None of these

47. Vitamins are required in ……………… amounts, but are essential for the proper functioning of the body.

A. big

B. large

C. small

D. none of these

48. Roughage helps in

A. protecting our body from diseases

B. movement of bowel

C. providing energy

D. building and repair of various body parts

49. About vitamins are needed by our body.

A. 45

B. 15

C. 35

D. 25

50. Starch can be tested by using

A. iodine solution

B. caustic soda

C. copper sulphate

D. Fehling’s solution