Science & Its Pedagogy
Food (Classes VI–VIII)
Science & Pedagogy
Paper II
4 topics
What this chapter covers
The 4 topics below make up Food (Classes VI–VIII) in the CTET syllabus. Open any topic for notes, solved examples and a practice MCQ test.
1Components of Food & Nutrients
2Sources of Food: Plants & Animals
3Balanced Diet & Deficiency Diseases
4Food Spoilage & Preservation
Study material & tests
📚 Study this chapter
Concept notes, key points, solved examples and hint-guided practice for every topic.
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🎯 Topic MCQ tests
8 auto-graded CTET-style questions per topic, with full explanations.
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📝 Chapter test
25 fresh mixed-difficulty questions, timed, with solutions.
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Key Concepts — Quick Reference
This chapter
Nutrients and their main sources (learn the pairs cold)
| Carbohydrates | Energy-giving - rice, wheat, potato, sugar (test: iodine turns starch blue-black) |
|---|---|
| Proteins | Body-building - pulses/dal, eggs, fish, meat, milk, soyabean |
| Fats | Energy storage (more energy than carbs) - oil, ghee, butter, nuts |
| Vitamins and minerals | Protective - fruits and vegetables; tiny amounts needed |
| Roughage and water | Roughage (fibre) aids digestion; water carries nutrients and removes waste |
Deficiency diseases (symptom -> missing nutrient)
| Vitamin A | Deficiency -> night blindness (and poor skin/eyes) |
|---|---|
| Vitamin C | Deficiency -> scurvy (bleeding gums) |
| Vitamin D | Deficiency -> rickets (weak/bent bones in children) |
| Iron (mineral) | Deficiency -> anaemia |
| Iodine (mineral) | Deficiency -> goitre |
| Protein | Severe deficiency -> kwashiorkor / marasmus |