Components of Food

11 solved questions from Class 6 Science, each with the full working. Tap any question to see the step-by-step solution.

• 1 Which of the following deficiency diseases is caused due to the lack of Vitamin C in our diet? easy MCQ 1 mark Deficiency Diseases
• 2 Sunita took a small food sample of boiled rice in a test tube and added 2 to 3 drops of dilute iodine solution to it. What color change will she observe, and which nutrient's presence is indicated by this test? medium 3 marks Test for Starch
• 3 What is the primary topic or principle explained in 'Components of Food' (Class 6 Science)? medium MCQ Chapter Core Concept
• 4 Which key observation or fact is central to understanding 'Components of Food'? medium MCQ Key Fact & Mechanism
• 5 Why is the study of 'Components of Food' important for students of Class 6? medium MCQ Learning Significance
• 6 What is a common application or real-world example related to 'Components of Food'? medium MCQ Real World Application
• 7 What key takeaway should students retain after completing 'Components of Food'? medium MCQ Chapter Summary & Takeaway
• 8 What is the primary topic or theoretical principle explored in 'Components of Food' (Class 6 SCIENCE)? medium MCQ Chapter Core Principle
• 9 Which key mechanism or analytical rule is highlighted in 'Components of Food'? medium MCQ Key Analytical Mechanism
• 10 A packet of biscuits contains 20 g of fat and 10 g of protein. If the total caloric value of the biscuits is 250 kcal, calculate the approximate percentage of calories derived from fat. medium 2 marks Energy contribution of macronutrients
• 11 Which of the following vitamins is NOT fat‑soluble? hard MCQ 3 marks Fat‑soluble vs water‑soluble vitamins