Ppt on components of food.

1. GURU RAM DASS COLLEGE OF EDUCATION
SESSION (2016-2018)
MULTIMEDIA LESSON PLAN
(FOR CLASSROOM TEACHING)
SUBJECT - SCIENCE

2. SUB – TOPIC : COMPONENTS OF FOOD
CLASS – 6th
DURATION – 30 MINUTES

3. CONCEPT MAP

4. INSTRUCTIONAL OBJECTIVES
STUDENTS WILL BE ABLE TO –
 Define food or nutrients.
 Distinguish between different components of food.
 Know about different sources of different components of food.
 Know about different functions of different components of food.

5. APPROACH USED IN TEACHING
 Constructivist
approach
 Communicative
approach

6. MULTIMEDIA MATERIAL USED IN
TEACHING LEARNING PROCESS
 Text
 Images
 videos

7. WHAT IS FOOD?

8. FOOD
Any nutritious
substance that people
or animals eat or drink
or that plants absorb in
order to maintain life
and growth is called
food. It is also known
as nutrients.

9. COMPONENTS OF FOOD
The various components of
food are –
1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins
5. Minerals
6. Water
7. Fibre

10. CLASSIFICATION OF FOOD GROUP -

11. PROTEINS
Proteins are very important
for our body.
 It helps in repairing
worn out tissues.
 If we don’t have
proteins in our body,
cells will be
damaged.
 Proteins helps in the
formation of hair,
nails etc. They are
body building foods.

12. SOURCES OF PROTEIN
 Proteins can be animal
proteins of plant proteins.
 Animal protein rich food
include eggs, fish, meat, milk,
cheese and pulses.
 Plant protein rich food
include pulses of beans.
 Food rich in proteins include
lean meat, fish, eggs, milk,
cheese, nuts, beans, peas, etc.

13. CARBOHYDRATES
Carbohydrates are made up
of carbon, hydrogen and
oxygen atoms.
They are important because
–
 all organisms use them
for energy.
 Reserve food materials.
 Formation of cell
organelle and cell
compounds.

14. Common SOURCES OF
CARBOHYDRATES in our diet
 Vegetables
 Legumes ( beans, lentils,
soybeans )
 Fruits
 Rice
 Grains (wheat, oats, rye,
millets, barley )

15. FATS
 Is a nutrient.
 Is a source of energy.
 Adds taste and texture to
food.
 Helps absorbs fat soluble
vitamins.

16. FUNCTIONS OF FATS
Fats gives us energy. It
gives much more energy
than carbohydrates.
SOURCES OF FATS -
Some of the sources of
fats are oil, ghee, milk,
butter, eggs, meat etc.

17. VITAMINS
Compounds needed in
small amounts to regulate
body processes and allow
growth.
FUNCTIONS –
Helps in –
 Digestion
 Absorption
 Metabolism

18. SOURCES OF VITAMINS

19. MINERALS
Naturally occurring inorganic
substances.
FUNCTIONS
 Catalyst for many
biological reactions within
the body.
 Production of hormones.
 Structural functions ( Ca, P,
in bones; S in keratin )
 Acid base and water
balance (Na, K, Cl )

20. SOURCES OF MINERALS
 Animal foods are
best sources of
Calcium, Iron and
zinc.
 Plant foods are good
sources of potassium
and magnesium.

21. WATER
Water is very essential component of
our body because –
 A major portion of our body is
formed of water.
 It helps our body to absorb
nutrients from food.
 It is essential for most of the life
processes or body functions.
 It is also helps in throwing out
some wastes from body as urine
and sweat.

22. SOURCES OF WATER
We drink water
directly as well as we
receive water from
milk, tea, fruits,
vegetables, cold drinks
etc.

23. FIBRES
Dietary fibre is that part of
the food that cannot be
digested by human enzymes.
FUNCTIONS
 Prevents constipation.
 Adds bulk to assist in
peristalsis.
 Absorbs water /retains
water therefore softer
faeces for easy defecation

24. SOURCES OF DIETRY FIBRES

25. VIDEO
https://youtu.be/n1qJACN65-A

26. WRONG ANSWER

27. RECAPITULATION
MULTIPLE CHOICE QUESTIONS
1. Which of the following are essential for body growth and
formation of new cells?
a. Carbohydrates b. Protein
c. Vitamins d. Fats

28. CORRECT ANSWER

29. WRONG ANSWER

30. 2. The indigestible material in food is known
as -
a) Vitamin b) Mineral
c) Roughage d) Water

31. RIGHT ANSWER

32. WRONG ANSWER

33. 3. Which of the following are the
sources of fats?
a) Oil, ghee, butter b) Eggs
c) Rice, wheat, potato d) Iron and calcium

34. CORRECT ANSWER

35. REFERENCES
https://en.oxforddictionaries.com/definition/food
http://www.ekshiksha.org.in/eContent-Show.do?documentId=125
https://youtu.be/n1qJACN65-A
http://www.dietitians.ca/Your-Health/Nutrition-A-Z/Vitamins/Functions-and-
Food-Sources-of-Common-Vitamins.aspx
http://www.webmd.boots.com/healthy-eating/high-fibre-food