Tasty food is not always nutritious and nutritious food may not always be tasty to eat. Comment with examples.

Fill in the blanks from the list of words given below:

(carbohydrate, fat, protein, starch, sugar, vitamin A, vitamin C, roughage, balanced diet, obesity, goitre)

(a) Egg yolk is rich in …………………. And egg albumin is rich in ……………….. .

(b) Deficiency diseases can be prevented by taking a …………………. .

(c) Eating too much of fat rich food may lead to a condition called ……………. .

(d) The component of food that does not provide any nutrient to our body and yet is essential in our food is ………………. .

(e) The vitamin that gets destroyed by heating during cooking is ……………….. .

Read the items of food listed below. Classify them into carbohydrate rich, protein rich and fat food and fill them in the given table.

Moong dal, fish, mustard oil, sweet potato, milk, rice, egg, beans, butter, butter milk (chhach), cottage cheese (paneer). Peas, maize, white bread.

While using iodine in the laboratory, some drops of iodine fell on Paheli’s socks and some fell on her teacher’s saree. The drops of iodine on the saree turned blue black while their color did not change on the socks. What can be the possible reason?

Paheli and Boojho peeled some potatoes and cut them into small pieces. They washed and boiled them in water. They threw away the excess water and fried and fried them in oil adding salt and spices. Although the potato dish tasted very good. Its nutrient value was less. Suggest a method of cooking potatoes that will not lower the nutrients in them.