Sci 02 ncert_gr6_need to take different varieties of foods


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CBSE Science, Grade - 6, Chapter-2, Lesson Plan-2 - Need for different foods

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Sci 02 ncert_gr6_need to take different varieties of foods

  1. 1. <ul><li>Learning Objectives: </li></ul><ul><li>To make them understand the need to eat different varieties of food </li></ul><ul><li>Learning Outcome: </li></ul><ul><li>Pupil lists out the sources for various food items based on the nutrients. </li></ul><ul><li>Pupil names the vitamins and minerals present in food items on seeing them </li></ul>
  2. 2. Can you name the nutrients present in food?
  3. 3. Carbohydrates, Protein, Fats, ….. Carbohydrates Proteins Fats
  4. 4. … . Vitamins, Minerals, Water and Roughage. Water Minerals Roughage
  5. 5. How these nutrients play an important role in our body?
  6. 6. They help us to grow, give energy to carry our work, keep active throughout etc.
  7. 7. Rice Wheat Sources of carbohydrates- plant source
  8. 8. Ragi Cornflakes Oats Sources of carbohydrates- plant source
  9. 9. Sweet potato Wheat Sugarcane Papaya Sources of carbohydrates- plant source
  10. 10. Banana Corn Sources of carbohydrates- plant source
  11. 11. Potato Baby corn Sources of carbohydrates- plant source
  12. 12. They give energy. So carbohydrates are called as energy giving foods. Energy
  13. 13. There are two major sources of fats – plant source and animal source. Source of Fat Plant Source Animal Source
  14. 14. Plant sources of Fat Ground nuts Cashew nuts
  15. 15. Plant sources of Fat Almond Pista
  16. 16. Plant sources of Fats Coconut oil Soya bean oil
  17. 17. Plant sources of Fats Sunflower Oil
  18. 18. Animal sources of Fat Milk Cream
  19. 19. Butter Ghee Animal sources of Fat
  20. 20. Fats are also called energy giving food.
  21. 21. There are two major sources of proteins – plant source and animal source. Source of Protein Plant Source Animal Source
  22. 22. Plant sources of Protein Peas Soya
  23. 23. Beans Thoor dal Plant sources of Protein
  24. 24. Moong dal Chenna dal Plant sources of Protein
  25. 25. Urud dal Pulses Plant sources of Protein
  26. 26. Animal Sources of Protein Eggs Milk
  27. 27. Paneer Meat Fish Animal Sources of Protein
  28. 28. How the intake of above items does help our body?
  29. 29. Helps in growth and repair of cells. Since they help in growth they are called BODY BUILDING FOODS.
  30. 30. Vitamin - A A Fish Carrots Milk Egg Yolk
  31. 31. Ripened Mangoes Yellow Pumpkins Papaya Pineapple Vitamin - A A
  32. 32. Peas Tomato Vitamin - A A
  33. 33. Vitamin - B B Liver Leafy Vegetables Unpolished Rice
  34. 34. B Germinating Seeds Milk Eggs Meat Vitamin - B
  35. 35. Vitamin - C C Amla Tomato Apple Grapes
  36. 36. C Chillies Lemon Vitamin - C
  37. 37. VitD- milk, butter, eggs, cod-liver oil, cabbage, sunlight D Butter Milk Cod-liver Oil Eggs
  38. 38. Vitamin - D D Cabbage Sunlight
  39. 39. Vitamin - E E Peas Geminating Wheat Green Vegetables
  40. 40. VitK- spinach, cabbage, cauliflower and other green vegetables. K Spinach Cabbage Green Vegetables Cauliflower
  41. 41. These vitamins are required in small amounts to carry out various metabolic activities of our body. Catabolism Anabolism Energy Vitamins Waste Products To synthesize protein and other chemicals Cell
  42. 42. They protect our body against diseases, and helps in keeping our eyes, bones, teeth and gums healthy.
  43. 43. Iron Iron Green Vegetables Unpolished Rice Peas
  44. 44. Iron Meat Dates Iron
  45. 45. Iodine Iodine Sea foods Beet Turnip Iodised salt
  46. 46. Phosphorus Phosphorus Black gram Coconut water
  47. 47. Phosphorus Liver Meat Phosphorus
  48. 48. Phosphorus Phosphorus Milk Egg yolk Wheat
  49. 49. Phosphorus Beans Green Leafy Vegetables Phosphorus
  50. 50. Calcium Milk and Dairy Products Green Vegetables Calcium Eggs
  51. 51. Minerals are essential for proper growth of our body and to maintain good health. Minerals
  52. 52. Water helps in absorbing the nutrients in our body and also to carry metabolic function properly.
  53. 53. Roughage does not provide any nutrient to the body but helps in retaining water and adds bulk to our food. Prevents from constipation.
  54. 54. 1 g 1 g Carbohydrate Fat 1Gram of carbohydrates and 1 gram of fat are taken. Which is the cheapest source of energy ?
  55. 55. 1Gram of carbohydrates yields 17kJ of energy where as 1gram of fats on oxidation yields 37kJ of energy. So carbohydrates are known as cheapest source of energy where as fats are known as richest source of energy. 1 g 1 g 17 kJ of Energy 37 kJ of Energy Carbohydrate Fat
  56. 56. <ul><li>Our skin synthesizes vitamin D with the help of sunlight as our skin has a compound known as 7-D hydro cholesterol. </li></ul><ul><li>Bacteria found in human intestine synthesize vitamin K that helps in clotting of blood. </li></ul><ul><li>Vitamin A, D, E, K is called as Fat soluble vitamins as they are soluble in the presence of fats. </li></ul><ul><li>Vitamin B and C are called as water soluble vitamins are they are soluble in water. </li></ul><ul><li>Excess of vitamin A results in peeling of skin . </li></ul>
  57. 57. Suggested Activity Students are given different food items and are asked to group them under vitamins and minerals. Food items- carrot, egg, cod liver oil, butter, milk, tomato, cabbage, cauliflower, amla, gooseberry, grapes, orange, mango, pineapple, meat, yeast, spinach leaves, coriander leaves, black gram, dates, lentil, peas, fruit, beet root, turnip, dairy products, wheat, beans, liver, salt. Activity
  58. 58. Inquisitive Questions 1. Why carbohydrates are called as cheapest source of energy? 2. Why fats are called as richest source of energy? 3. What is the most important nutrient among carbohydrates? 4. Why sports person and patients are given glucose drips? 5. When you feel your energy level is too low which fruit juice if you drink will pep up your energy? Why? 6. Why is it recommended to eat some fruits and vegetables with their peel? 7. Steaming vegetables is better than boiling vegetables Why? 8. Our diet should include an adequate quantity of vegetables. Why? 9. What acts as roughage for our body? 10. Repeated washing of rice and pulses are not advisable. Why?
  59. 59. 1. Get fresh vegetables like spinach, cabbage and weigh them. Next dry them under the sun and weigh them. Note the difference of weight and find out what is the reason for such difference. 2. Determine the water content of fruits like tomato, musambi, lemon by weighing it before and after squeezing the juice from it.
  60. 60. Even if one nutrient is not taken in our diet, it results in deficiency diseases. But if we develop at least one good quality, our efficiency increases. Body Any One Nutrient Deficiency Man Any One Good Quality + _ Efficiency = =
  61. 61. Too much of cooking and washing removes the essential nutrients from food, similarly too much of talking reduces our thinking ability and memory.
  62. 62. Assessment Boil the milk, and cover it with a lid. After sometime, open the lid. What is behind the lid? What could be the reason? Click here for clue
  63. 63. Assessment Boil the milk, and cover it with a lid. After sometime, open the lid. What is behind the lid? What could be the reason? Clue Tiny water droplets