Ch 2 teaches what food contains — nutrients like carbohydrates, proteins, fats, vitamins, and minerals. Students learn to test for starch and protein, and understand what makes a balanced diet.
Carbohydrates and fats give energy. Proteins are body-building foods. Vitamins and minerals are protective foods. Roughage (dietary fibre) aids digestion. Water helps absorb nutrients and remove waste.
Starch test: add iodine solution → blue-black colour indicates starch. Protein test: add copper sulphate + caustic soda → violet colour indicates protein. Fat test: rub food on paper → oily patch indicates fat.
Lack of nutrients causes disease: Vitamin A deficiency → night blindness. Vitamin C → scurvy. Vitamin D → rickets. Iron → anaemia. Iodine → goitre. Protein → kwashiorkor, marasmus.
Download: https://ncert.nic.in/textbook/pdf/fesc102.pdf | Complete book: https://ncert.nic.in/textbook/pdf/fesc1ps.zip
Roughage (dietary fibre) is the indigestible part of food, mainly from plant sources like whole grains, fruits, and vegetables. It adds bulk to food, helps bowel movement, and prevents constipation. It does not provide nutrients but is essential for digestion.
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