Page 1 - ln

SAI International School
Subject- Biology, Class-VI
Topic- Components of food
Sub topics – Good cooking habits, Deficiency diseases
Module- 8
Lesson Notes

Good cooking habits

 Cooking imparts flavour to food and makes it easy to digest.

 Overheating, over boiling and deep frying should be avoided as it destroys the

nutrients present in the food and adds extra calories at times.
 Vitamin c is easily destroyed due to overheating.

 Use of excess water is undesirable during cooking as it destroys nutrients during

the overheating process.
 Vegetables and fruits should be washed before cutting.

 Repeated washing of rice and pulses should be avoided to retain the nutrients in

them.

Deficiency diseases

 Deficiency diseases are caused due to the lack of one or more than one nutrients
in our diet.

 Malnutrition is a result of deficiency in essential nutrients in our diet.
 Under nutrition is a condition caused due to inadequate intake of food.

 Food from plants contain a lot of fibre in the form of cellulose.

 This dietary fibre doesn’t have any nutritional value yet it is very important for our
body.

 The dietary fibre or roughage adds bulk to the undigested food material and

helps in easy bowel movements and removal of undigested food.
 Roughage prevents constipation and also keeps away diseases like cancer.

 Fresh fruits, vegetables, whole grains and pulses are foods rich in roughage.