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Chapter 2. Diversity in the Living World

Chapter 2. Diversity in the Living World

This section provides the key points of the chapter in a concise and systematic manner. It is useful for quick revision before school examinations and helps students strengthen their understanding of important concepts.

CBSE Notes – Key Points

Key Points

• Living organisms show a great variety in their size, shape, habitat, food habits, and other characteristics.
• The variety of living organisms found in a particular region is known as biodiversity.
• Living organisms are grouped based on their similarities and differences.
• Classification makes the identification and study of living organisms easier.
• Plants are commonly classified as herbs, shrubs, trees, climbers, and creepers.
• Leaves show two main types of venation—reticulate venation and parallel venation.
• Plants with reticulate venation generally have taproots.
• Plants with parallel venation generally have fibrous roots.
• Seeds are classified into monocots and dicots based on the number of cotyledons.
• Animals can be grouped according to their habitat, food habits, body structure, and mode of movement.
• Adaptations help plants and animals survive in their habitats.
• Biodiversity is essential for maintaining ecological balance.
• Conservation of biodiversity is necessary for a healthy environment.

Important Definitions

• Biodiversity: The variety of living organisms found in a particular region.
• Classification: The process of grouping living organisms based on their similarities.
• Habitat: The natural place where an organism lives.
• Adaptation: A special feature that helps an organism survive in its habitat.
• Herb: A small plant with a soft and green stem.
• Shrub: A medium-sized woody plant with many branches arising near the ground.
• Tree: A tall plant with a thick and woody stem.
• Climber: A plant that grows upward with the support of another object.
• Creeper: A plant that spreads along the ground.
• Reticulate Venation: A network-like arrangement of veins in a leaf.
• Parallel Venation: Veins running parallel to one another in a leaf.
• Taproot: A root system with one main root and smaller lateral roots.
• Fibrous Root: A root system made up of many thin roots of similar size.
• Monocot: A plant whose seed has one cotyledon.
• Dicot: A plant whose seed has two cotyledons.

Important Scientific Terms

• Biodiversity
• Classification
• Observation
• Habitat
• Adaptation
• Herb
• Shrub
• Tree
• Climber
• Creeper
• Reticulate Venation
• Parallel Venation
• Taproot
• Fibrous Root
• Monocot
• Dicot

Important Facts

• Biodiversity includes all kinds of plants, animals, and other living organisms.
• Different habitats support different kinds of living organisms.
• Mountain plants and animals have special adaptations to survive in cold regions.
• Reticulate venation is usually associated with taproots.
• Parallel venation is usually associated with fibrous roots.
• Monocot plants generally have parallel venation and fibrous roots.
• Dicot plants generally have reticulate venation and taproots.
• Observation is the first step in studying living organisms.

Learning Outcomes

• Identify different groups of plants and animals.
• Classify plants based on stem, roots, leaves, and seeds.
• Differentiate between monocot and dicot plants.
• Differentiate between taproots and fibrous roots.
• Explain the importance of biodiversity.
• Recognise the role of adaptations in the survival of living organisms.
• Develop observation and classification skills.

Remember Points

• Living organisms show great diversity.
• Classification helps in the systematic study of living organisms.
• Plants are grouped into herbs, shrubs, trees, climbers, and creepers.
• Leaf venation and root systems are closely related.
• Every living organism plays an important role in nature.
• Protecting biodiversity is essential for maintaining ecological balance.

Chapter 2. Diversity in the Living World

Chapter 2. Diversity in the Living World

In this chapter, you have studied the diversity of plants and animals found around us, their classification, and their important characteristics. Every living organism on Earth has its own unique features. Scientists classify living organisms into different groups based on these characteristics. This chapter explains in detail the classification of plants based on their types, leaf venation, root systems, and cotyledons.

Detailed Notes

This chapter teaches students how to observe nature, identify the similarities and differences among living organisms, and study them scientifically. Classification makes the study of millions of living organisms simple, systematic, and meaningful.

Diversity in the Living World

A wide variety of plants, animals, birds, insects, and other living organisms are found around us. They differ from one another in their size, colour, food habits, habitat, movement, and many other characteristics. These differences create the rich biodiversity found on Earth.

For example, some plants are small while others are very tall. Some birds can fly, whereas others can only walk. Fish live in water, while camels are adapted to survive in deserts.

Biodiversity

The variety of all kinds of plants, animals, and microorganisms found in a particular region is known as biodiversity. Every living organism performs an important role in nature. If the population of even one organism decreases significantly or becomes extinct, it can affect the entire ecosystem.

Importance of Biodiversity

• Maintains ecological balance.
• Supports the food chain.
• Helps conserve natural resources.
• Provides food, medicines, and other useful resources for human life.

Classification of Living Organisms

Millions of different kinds of living organisms exist on Earth. Studying each one separately would be very difficult. Therefore, scientists place organisms with similar characteristics into the same group. This process is known as classification.

Advantages of Classification

• Makes the identification of organisms easier.
• Makes the study of living organisms systematic and simple.
• Helps us understand similarities and differences among organisms.
• Helps in identifying newly discovered organisms.

Classification of Plants

Plants are classified into five major groups based on their height, the nature of their stem, and the pattern of branching.

1. Herbs

Herbs are small plants with soft, green, and tender stems.

Examples: Spinach, Coriander, Tomato, Wheat, Rice.

2. Shrubs

Shrubs are medium-sized plants with hard, woody stems. Their branches arise near the base of the stem.

Examples: Rose, Tulsi (Holy Basil), Henna.

3. Trees

Trees are large and tall plants. They have thick, hard, woody stems called trunks. Their branches arise at some height above the ground.

Examples: Mango, Neem, Banyan, Peepal.

4. Climbers

Climbers have weak stems and cannot stand upright on their own. They grow upward with the support of other objects.

Examples: Grapevine, Pea, Money Plant.

5. Creepers

Creepers have very weak stems. They spread and grow along the ground.

Examples: Pumpkin, Watermelon, Muskmelon.

Leaf Venation

The fine lines visible on a leaf are called veins. The arrangement of these veins is known as leaf venation.

Reticulate Venation

In this type of leaf, the veins form a network-like pattern.

Examples: Mango, Rose, Marigold, Mustard.

Parallel Venation

In this type of leaf, the veins run parallel to one another.

Examples: Wheat, Rice, Maize, Banana.

Types of Roots

The root is the part of a plant that anchors it firmly in the soil and absorbs water and minerals.

Tap Root

A taproot system has one main root from which many smaller lateral roots arise.

Examples: Mustard, Radish, Carrot, Gram.

Fibrous Root

A fibrous root system consists of many thin roots of similar size, and there is no main root.

Examples: Wheat, Rice, Maize, Grass.

Classification of Plants Based on Cotyledons

The food-storing part present inside a seed is called a cotyledon. Based on the number of cotyledons, plants are classified into two groups.

Monocot Plants

• Have one cotyledon.
• Show parallel venation.
• Have a fibrous root system.
• Examples: Wheat, Rice, Maize.

Dicot Plants

• Have two cotyledons.
• Show reticulate venation.
• Have a taproot system.
• Examples: Gram, Pea, Mustard, Mango.

Relationship Between Reticulate Venation and Taproot

Generally, plants with reticulate venation have a taproot system. Such plants are usually dicots.

Relationship Between Parallel Venation and Fibrous Root

Generally, plants with parallel venation have a fibrous root system. Such plants are usually monocots.

Importance of Nature Conservation

Every living organism is important for maintaining the balance of nature. Therefore, we should not harm plants and animals unnecessarily. Conserving biodiversity is the responsibility of every citizen.

Remember Points

• Biodiversity is one of Earth's greatest natural treasures.
• Classification makes the study of living organisms easier.
• Herbs, shrubs, trees, climbers, and creepers are the major groups of plants.
• Reticulate Venation → Taproot → Dicot.
• Parallel Venation → Fibrous Root → Monocot.
• Every living organism plays an important role in the environment.

Chapter Summary

In this chapter, you have learnt about the diversity of living organisms, the importance of biodiversity, the need for classification, the major groups of plants, leaf venation, types of roots, and the characteristics of monocot and dicot plants. These concepts help students identify, compare, and scientifically classify living organisms with ease.

Chapter 2. Diversity in the Living World

Chapter 2. Diversity in the Living World

The following assignment has been prepared according to the latest CBSE pattern. It covers all the important concepts of the chapter and helps students assess their understanding through different types of questions.

Assignment – What Have You Learned?

Fill in the Blanks

1. The variety of living organisms found in a particular region is called __________.
2. Plants with soft and green stems are called __________.
3. The arrangement of veins in a leaf is known as __________.
4. Plants with parallel venation usually have __________ roots.
5. A seed with two cotyledons is called a __________ seed.
6. Plants with weak stems that need support are called __________.
7. The natural home of an organism is called its __________.
8. Plants with reticulate venation generally have __________ roots.
9. The process of grouping living organisms is called __________.
10. Protecting biodiversity helps maintain __________ balance.

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True or False

1. All plants have woody stems.
2. Herbs are usually small plants with soft stems.
3. Fibrous roots have one main root.
4. Mango is an example of a tree.
5. Parallel venation is commonly found in wheat leaves.
6. Climbers can stand upright without support.
7. Dicot plants usually have two cotyledons.
8. Biodiversity is important for ecological balance.
9. Classification makes the study of living organisms easier.
10. Every living organism plays an important role in nature.

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Match the Following

Column A	Column B
1. Herb	(a) Thick woody trunk
2. Tree	(b) Weak stem with support
3. Climber	(c) Soft green stem
4. Creeper	(d) Spreads on the ground
5. Taproot	(e) One main root
6. Fibrous Root	(f) Many thin roots
7. Reticulate Venation	(g) Network-like veins
8. Parallel Venation	(h) Parallel veins
9. Monocot	(i) One cotyledon
10. Dicot	(j) Two cotyledons

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One Word Answer

1. The variety of living organisms in an area.
2. A small plant with a soft stem.
3. A plant that grows with support.
4. A plant that spreads on the ground.
5. The arrangement of veins in a leaf.
6. A root system with one main root.
7. A root system with many thin roots.
8. A seed with one cotyledon.
9. The natural home of an organism.
10. The process of grouping living organisms.

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Very Short Answer Questions

1. What is biodiversity?
2. What is classification?
3. Define habitat.
4. Name the five major groups of plants.
5. What is a herb?
6. What is a shrub?
7. What is leaf venation?
8. Name the two main types of roots.
9. What is a monocot plant?
10. Why is biodiversity important?

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Short Answer Questions

1. Why do scientists classify living organisms?
2. Differentiate between herbs and shrubs.
3. Differentiate between climbers and creepers.
4. Explain the relationship between leaf venation and root systems.
5. Differentiate between taproot and fibrous root.
6. Differentiate between monocot and dicot plants.
7. What are adaptations? Give two examples.
8. Why should biodiversity be conserved?
9. Explain the importance of observation in studying living organisms.
10. How do plants differ from one another?

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Long Answer Questions

1. Explain biodiversity and describe its importance with suitable examples.
2. Describe the classification of plants with examples.
3. Explain the different types of leaf venation and root systems with examples.
4. Differentiate between monocot and dicot plants in a tabular form.
5. Explain how living organisms are classified based on similarities and differences.
6. Describe the importance of biodiversity conservation.
7. Write a detailed note on habitats and adaptations.
8. Explain the relationship between leaf venation, root systems, and cotyledons.
9. Describe the characteristics of herbs, shrubs, trees, climbers, and creepers.
10. Why is classification essential for studying the living world?

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Case Study Questions

Case Study 1

Riya visited a botanical garden. She observed herbs, shrubs, trees, climbers, and creepers growing in different sections of the garden.

1. Why are plants grouped into different categories?
2. Which group has soft green stems?
3. Which plants require support to grow upward?

Case Study 2

A farmer observed that wheat and mango plants have different leaves and root systems.

1. What type of venation is found in wheat leaves?
2. Which type of root is found in mango?
3. Which plant is a monocot?

Case Study 3

A forest contains many plants, animals, birds, insects, and microorganisms living together.

1. What does this variety represent?
2. Why is biodiversity important?
3. What may happen if many species disappear?

Case Study 4

A student observed a pumpkin plant spreading on the ground, while a pea plant was climbing with the help of a stick.

1. Which plant is a creeper?
2. Which plant is a climber?
3. Why do climbers need support?

Case Study 5

While observing leaves, a student found that one leaf had a network of veins while another had parallel veins.

1. Name the two types of venation.
2. Which root system is associated with reticulate venation?
3. Which type of plant generally shows parallel venation?

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Competency-Based Questions

1. Why do different habitats support different organisms?
2. How does classification help scientists?
3. Why do climbers require support?
4. Explain why wheat and mango have different root systems.
5. How can you identify a monocot plant by observing its leaves?
6. Why are taproots useful for some plants?
7. How does biodiversity help human beings?
8. Why is observation important in science?
9. How are adaptations useful for survival?
10. Suggest two ways to conserve biodiversity.

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HOTS Questions

1. Can a plant with parallel venation have a taproot? Give reasons.
2. Why would it be difficult to study living organisms without classification?
3. How would the disappearance of one species affect an ecosystem?
4. Why do desert and aquatic animals have different adaptations?
5. How is biodiversity related to ecological balance?
6. What problems may arise if forests are destroyed?
7. Why should biodiversity conservation be everyone's responsibility?
8. How does classification help in identifying newly discovered organisms?
9. How would you classify an unknown plant using its observable features?
10. What would happen if all plants belonged to only one group?

Chapter 2. Diversity in the Living World

Chapter 3. Mindful Eating: A Path to a Healthy Body

This section provides the key points of the chapter in a concise and easy-to-revise format. It covers all important concepts, definitions, scientific terms, nutrients, food habits, and examination points for quick revision.

CBSE Notes – Key Points

Important Key Points

• Food is essential for growth, development, energy, and maintaining good health.
• Food habits vary from region to region depending on climate, crops, culture, and traditions.
• Cooking practices have changed over time with the development of modern technology.
• A healthy diet contains all essential nutrients in the correct proportion.
• Different foods contain different nutrients.
• Choosing healthy food helps prevent many diseases.
• Locally grown food is fresh, nutritious, and environmentally friendly.
• Food should never be wasted because it requires natural resources and human effort to produce.

Major Nutrients

• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
• Dietary Fibre (Roughage)
• Water

Functions of Nutrients

• Carbohydrates: Main source of energy.
• Proteins: Growth and repair of body tissues.
• Fats: Provide and store energy; keep the body warm.
• Vitamins: Protect the body from diseases and keep it healthy.
• Minerals: Required for proper growth, healthy bones, teeth, blood, and body functions.
• Roughage: Helps in digestion and prevents constipation.
• Water: Helps in digestion, transportation of nutrients, regulation of body temperature, and removal of waste.

Important Definitions

• Nutrients: Useful components of food required for energy, growth, repair, and protection.
• Balanced Diet: A diet containing all nutrients, roughage, and water in the correct proportions.
• Deficiency Disease: A disease caused due to the prolonged lack of one or more nutrients.
• Roughage: Dietary fibre that helps food move easily through the digestive system.
• Food Miles: The distance travelled by food from the place of production to the consumer.
• Millets: Nutritious cereals rich in dietary fibre, vitamins, and minerals.

Important Scientific Terms

• Nutrients
• Balanced Diet
• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
• Roughage
• Food Miles
• Millets
• Deficiency Diseases
• Iodine Test
• Starch
• Preservatives

Important Deficiency Diseases

Nutrient Deficiency	Disease
Vitamin A	Night Blindness
Vitamin B1	Beriberi
Vitamin C	Scurvy
Vitamin D	Rickets
Iron	Anaemia
Iodine	Goitre

Food Tests

• Iodine Test: Detects starch by producing a blue-black colour.
• Paper Test: Detects fats by leaving a translucent oily spot.
• Protein Test: Copper sulphate solution and caustic soda solution produce a violet colour if proteins are present.

Healthy Eating Habits

• Eat a balanced diet every day.
• Include fruits and green leafy vegetables in your meals.
• Drink plenty of clean water.
• Eat fresh and locally available food whenever possible.
• Avoid excessive junk food, packaged food, and sugary drinks.
• Do not skip breakfast.
• Maintain proper hygiene while preparing and eating food.
• Avoid wasting food.

Learning Outcomes

• Identify the major nutrients present in food.
• Explain the functions of different nutrients.
• Differentiate between healthy and unhealthy food habits.
• Describe a balanced diet.
• Identify deficiency diseases and their causes.
• Perform simple food tests.
• Explain the importance of millets and locally grown food.
• Develop healthy eating habits.

Remember Points

• Food is necessary for life and good health.
• Proteins are body-building nutrients.
• Carbohydrates are the main source of energy.
• Fats provide stored energy.
• Vitamins and minerals are protective nutrients.
• Water and roughage are essential for a healthy body.
• A balanced diet contains all nutrients in the right proportion.
• Fresh fruits are healthier than canned fruit juices.
• Millets are nutritious cereals.
• Healthy food choices lead to a healthy body and a healthy life.

Chapter 2. Diversity in the Living World

Chapter 3. Mindful Eating: A Path to a Healthy Body

Fats, vitamins, minerals, roughage, and water are equally important components of a healthy diet. Although they are required in different amounts, each of them performs a specific function that helps the body grow, remain healthy, and work efficiently. A balanced diet contains all these components in the right proportions to meet the nutritional needs of the body.

Detailed Notes

Fats

Fats are nutrients that provide energy to the body and also act as stored energy. When the body does not get enough carbohydrates, it uses stored fats as an alternative source of energy. Fats also help keep the body warm and protect important internal organs.

Sources of Fats

• Butter
• Ghee
• Cooking oils
• Nuts and seeds
• Milk and milk products
• Egg yolk

Functions of Fats

• Provide and store energy.
• Help maintain body temperature.
• Protect internal organs from injury.
• Help absorb fat-soluble vitamins.

Remember: Excess consumption of fats may lead to obesity and other health problems.

Vitamins

Vitamins are protective nutrients required in small amounts. They help the body remain healthy, support normal growth, strengthen immunity, and prevent deficiency diseases.

Vitamin	Important Sources	Main Function	Deficiency Disease
Vitamin A	Carrot, Spinach, Mango, Papaya	Healthy eyesight and skin	Night Blindness
Vitamin B1	Whole grains, Pulses	Healthy nervous system	Beriberi
Vitamin C	Orange, Lemon, Amla, Guava	Healthy gums and immunity	Scurvy
Vitamin D	Sunlight, Egg, Fish, Fortified Milk	Strong bones and teeth	Rickets

Minerals

Minerals are essential nutrients required for proper growth, healthy bones, formation of blood, and the normal functioning of the body. Although required in small amounts, they play an important role in maintaining good health.

Mineral	Main Function	Sources	Deficiency Disease
Calcium	Strong bones and teeth	Milk, Curd, Cheese	Weak bones
Iron	Formation of haemoglobin	Spinach, Jaggery, Pulses	Anaemia
Iodine	Proper thyroid function	Iodised Salt, Seafood	Goitre

Dietary Fibre (Roughage)

Dietary fibre, commonly called roughage, is the indigestible part of plant food. Although it does not provide nutrients or energy, it is essential for maintaining a healthy digestive system.

Functions of Roughage

• Helps food move smoothly through the digestive tract.
• Prevents constipation.
• Maintains a healthy digestive system.
• Promotes regular bowel movement.

Sources of Roughage

• Green leafy vegetables
• Fresh fruits
• Whole grains
• Salads
• Sprouts

Water

Water is one of the most essential components of our diet. It is required by every cell of the body and is necessary for almost all life processes.

Functions of Water

• Helps in digestion.
• Transports nutrients to different parts of the body.
• Removes waste materials through urine and sweat.
• Regulates body temperature.
• Prevents dehydration.

Sources of Water

• Drinking water
• Milk
• Fresh fruits
• Vegetables
• Soups and juices

Balanced Diet

A balanced diet is a diet that contains carbohydrates, proteins, fats, vitamins, minerals, dietary fibre, and water in the right proportions according to the body's needs. It provides energy, supports growth, repairs damaged tissues, strengthens immunity, and keeps the body healthy.

Characteristics of a Balanced Diet

• Contains all essential nutrients.
• Includes roughage and sufficient water.
• Provides adequate energy.
• Supports normal growth and development.
• Prevents deficiency diseases.

Deficiency Diseases

When the body does not receive sufficient amounts of a particular nutrient over a long period, deficiency diseases may develop.

Nutrient Deficiency	Disease	Main Symptoms
Vitamin A	Night Blindness	Difficulty seeing in dim light
Vitamin B1	Beriberi	Weak muscles and nerve problems
Vitamin C	Scurvy	Bleeding gums and poor wound healing
Vitamin D	Rickets	Weak and soft bones
Iron	Anaemia	Tiredness and weakness
Iodine	Goitre	Swelling of the neck

Remember Points

• Fats provide stored energy.
• Vitamins and minerals are protective nutrients.
• Roughage keeps the digestive system healthy.
• Water is essential for all life processes.
• A balanced diet contains all nutrients in the correct proportion.
• Deficiency diseases can be prevented by eating a nutritious and balanced diet.

Chapter 2. Diversity in the Living World

Chapter 3. Mindful Eating: A Path to a Healthy Body

The following assignment is designed according to the latest CBSE pattern. It includes different types of questions to help students revise the complete chapter and strengthen their conceptual understanding.

Assignment – What Have You Learned?

Fill in the Blanks

1. __________ are the main source of energy for our body.
2. Proteins are known as __________ nutrients.
3. Vitamin A deficiency causes __________.
4. The blue-black colour in the iodine test indicates the presence of __________.
5. __________ helps in the absorption of calcium.
6. Dietary fibre is also known as __________.
7. A diet containing all nutrients in the correct proportion is called a __________.
8. Millets are also known as __________ cereals.
9. Food rich in fibre helps prevent __________.
10. The distance travelled by food from the farm to the consumer is called __________.

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True or False

1. Proteins provide immediate energy to the body.
2. Fresh fruits are generally healthier than canned fruit juice.
3. Iodine solution is used to test proteins.
4. Vitamin D helps the body absorb calcium.
5. Millets are rich in dietary fibre.
6. Roughage helps in digestion.
7. Night blindness is caused by the deficiency of Vitamin C.
8. Water helps transport nutrients in the body.
9. Balanced diet means eating only fruits and vegetables.
10. Food should not be wasted.

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Match the Following

Column A	Column B
1. Carbohydrates	(a) Night Blindness
2. Proteins	(b) Stored Energy
3. Fats	(c) Growth and Repair
4. Vitamin A	(d) Energy
5. Calcium	(e) Strong Bones
6. Roughage	(f) Digestion
7. Water	(g) Removes Waste
8. Millets	(h) Nutri-cereals
9. Iodine Test	(i) Starch
10. Balanced Diet	(j) Complete Nutrition

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One Word Answer

1. Main energy-giving nutrient.
2. Body-building nutrient.
3. Nutrient that prevents constipation.
4. Disease caused by Vitamin A deficiency.
5. Solution used to test starch.
6. Nutritious cereals.
7. Distance travelled by food.
8. Nutrient stored as reserve energy.
9. Vitamin needed for calcium absorption.
10. A diet containing all nutrients.

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Very Short Answer Questions

1. What are nutrients?
2. What is a balanced diet?
3. Why is roughage important?
4. Name the five major nutrients.
5. What are food miles?
6. Why are millets called nutri-cereals?
7. Which nutrient helps in body growth?
8. What is a deficiency disease?
9. Which nutrient gives stored energy?
10. Why should we drink clean water?

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Short Answer Questions

1. Differentiate between carbohydrates and proteins.
2. Explain the importance of a balanced diet.
3. Why are vitamins called protective nutrients?
4. Describe the functions of water in our body.
5. Why should we avoid junk food?
6. Explain the importance of dietary fibre.
7. Why is Vitamin D important for our body?
8. How do food habits differ in different parts of India?
9. Why should locally grown food be preferred?
10. Explain any two food tests learnt in this chapter.

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Long Answer Questions

1. Describe the major nutrients, their functions, and their food sources.
2. Explain the importance of a balanced diet with suitable examples.
3. Discuss the causes, symptoms, and prevention of common deficiency diseases.
4. Explain the importance of healthy eating habits for maintaining a healthy body.
5. Describe traditional and modern culinary practices in India.
6. Explain different food tests used to identify nutrients.
7. Why are millets considered a healthy choice of food?
8. Write a detailed note on the role of vitamins and minerals.
9. How does mindful eating contribute to a healthy lifestyle?
10. Explain why food conservation is important.

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Case Study Questions

Case Study 1

Rohan eats chips, burgers, soft drinks, and chocolates almost every day. He rarely eats fruits or vegetables and often feels tired.

1. Is Rohan following healthy eating habits?
2. Which nutrients may be lacking in his diet?
3. Suggest two changes he should make.

Case Study 2

A doctor advised Meena to eat carrots, spinach, and mangoes regularly because she had difficulty seeing in dim light.

1. Which vitamin is lacking in her diet?
2. Which deficiency disease is she suffering from?
3. Name two other food sources of this vitamin.

Case Study 3

Rahul fractured his arm while playing football. The doctor prescribed calcium tablets and Vitamin D.

1. Why was calcium prescribed?
2. Why is Vitamin D also necessary?
3. Which food items are rich in calcium?

Case Study 4

A student performed the iodine test on two food samples. One sample turned blue-black while the other showed no colour change.

1. Which nutrient was present in the first sample?
2. What does the blue-black colour indicate?
3. Name one food item that contains this nutrient.

Case Study 5

A family started buying vegetables and fruits directly from nearby farmers instead of purchasing imported packaged foods.

1. How does this reduce food miles?
2. How does it help the environment?
3. State one additional benefit of buying local food.

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Competency-Based Questions

1. Why should children eat protein-rich food during their growing years?
2. How does a balanced diet help prevent deficiency diseases?
3. Why is fresh fruit healthier than canned fruit juice?
4. Explain why roughage is important although it does not provide energy.
5. How can food labels help us make healthier food choices?
6. Why is reducing food waste important for the environment?
7. How does Vitamin D improve the usefulness of calcium?
8. Suggest a balanced lunch for a school-going child.
9. How can you identify starch using a simple laboratory test?
10. Why is mindful eating important for a healthy lifestyle?

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HOTS Questions

1. Can a person remain healthy by eating only protein-rich food? Give reasons.
2. Why should a balanced diet vary according to age and physical activity?
3. How can changing food habits affect long-term health?
4. Why do processed foods usually have a lower nutritional value than fresh foods?
5. How can reducing food miles help in environmental conservation?
6. Why is eating seasonal fruits and vegetables considered a healthy practice?
7. If iodine solution did not change colour with a food sample, what conclusions can you draw?
8. How would you convince a friend to reduce junk food and eat healthy meals?
9. Why is it important to include both plant-based and animal-based foods (where applicable) in a balanced diet?
10. Suggest five healthy eating habits that students should follow in their daily lives.