Exercise - NCTB

More documents

Recommendations

Info

Carefulness in selection purchase and preparation of food for the family 93 Moreover, various harmful elements are mixed with foods to increase its external attraction. Such as – • To mix white powder with flour to make it white. • To mix powder of brick sands, other poisonous powder in the spice. • To mix the powder and wood in tea. • To use animal fat or other saturated fat with palm oil. • To use impure fat in butter. • To use the unused things of cow and goats in making chopped meat. In this way vegetables, fruits, baby food, even rice, dal, oil, salt are being adulterated. These foods are not suitable for health . The diseases like mal -digestion, vomiting diarrhoea, problems in kidney and liver, and many other diseases including cancer can affect us for takings these foods. The adulterant foods destroy our disease prevention power and make us weak. According to the physicians, the adulterated foods are equal to slow poison. Everyday we are taking adulterant food unconsciously. It has a long term effect in our body. These are creating new diseases which are a threat to our health. Prevention and responsibility – • we have to be careful to prevent adulteration. • we all have to help the government in making and implementation of law against adulteration. • public awareness should be increased. • we have to inform the people of the bad effect of taking adulterated food. • We have to start a campaign against adulteration and have to take the help of people of all walks of life and different media. • Above all, we must be careful in buying. Task -1 Write about the effect and prevention of adulteration. Lesson 6 – Cutting and cleaning process of vegetables ,fish and meat keeping the food value unchanged We have to go through some process making most of the foods eatable except some fruits, some vegetables, nuts, date juice etc. This process also affects the taste of food and its food value. We have to go through some steps to make eatable food from raw foods. The number of steps depends on the physical condition, chemical structure and the demand of food.
94 Home Science The steps we have to cross to make eatable food from raw foods are as follows: • to clean and wash the foods. • to make dust. • cut out the unnecessary part. • cook. • cut into pieces properly. Vegetables fish and meat are the important sources of supplying nutrition in our body. Potato, raddish, carrot, cabbage, celery, spinach etc are essential item of our daily food. We get different types of vitamin, mineral elements, protein from vegetables, fish and meat daily. We may get less nutrition from the foods if we make any fault in the process of making eatable food from raw materials. The mentionable ways of preparing vegetables, fish, meat for cooking following the rules of nutrition – • All kinds of vegetables and fruits should be washed before cutting. • Vegetables should be cut into big pieces because vitamin remains just under the cover. • The Vegetables should never be kept in water after cutting into pieces. because soluble vitamin B and C is lost in this process • If the pieces pf vegetables are left for long time after cutting, the food value is lost with the contact of air. So the vegetables should be cut into pieces just before cooking. • Fish or meat can get rotten quickly. To remove dust or dirt from these, we should wash them before cutting. • Fish or meat should be cut into pieces properly. • After cutting meat or fish into pieces it should not be kept in water as it may spoil the food value. • The cooking must be started with in a very short time after cutting or washing it. Fruits and vegetables should be washed before cutting Task-1How the food value can be preserved after cutting or washing.
Page 2 and 3:
Prescribed by the National Curricul
Page 4 and 5:
PREFACE Education is the pre-requis
Page 6 and 7:
Section-A Home management and its r
Page 8 and 9:
Proper use of household resources 3
Page 10 and 11:
Page 12 and 13:
Page 14 and 15:
Page 16 and 17:
Page 18 and 19:
Home Security 13 Objective • To s
Page 20 and 21:
Home Security 15 6. Eye problems: B
Page 22 and 23:
Home Security 17 troublesome for th
Page 24 and 25:
Home Security 19 4. What was the re
Page 26 and 27:
Home nursing for the sick 21 The ro
Page 28 and 29:
Home nursing for the sick 23 Pulse
Page 30 and 31:
Home nursing for the sick 25 Multip
Page 32 and 33:
Section-B Child Development and Per
Page 34 and 35:
Adolescence 29 vagina. The shape an
Page 36 and 37:
Adolescence 31 • Mentality differ
Page 38 and 39:
Adolescence 33 praise and encourage
Page 40 and 41:
Adolescence 35 Creative questions:
Page 42 and 43:
Alertness about disease 37 • No b
Page 44 and 45:
Alertness about disease 39 Steps to
Page 46 and 47:
Alertness about disease 41 Worm: -
Page 48 and 49: Alertness about disease 43 Steps to
Page 50 and 51: Alertness about disease 45 Multiple
Page 52 and 53: Chapter- Six The children with spec
Page 54 and 55: The child with special needs 49 •
Page 56 and 57: The child with special needs 51 Cha
Page 58 and 59: The child with special needs 53 Rea
Page 60 and 61: Chapter- Seven Self defence in diff
Page 62 and 63: Self defence in different unfavoura
Page 70 and 71: 64 Home Science 3. Who will be affe
Page 72 and 73: Food planning 67 • meal for every
Page 74 and 75: Food planning 69 Time Food for baby
Page 76 and 77: Food planning 71 different food gro
Page 78 and 79: Food planning 73 (e) We have to be
Page 80 and 81: Food planning 75 foods, the amount
Page 82 and 83: Food planning 77 • It is better t
Page 84 and 85: Chapter-Nine Malnutrition Lesson 1-
Page 86 and 87: Malnutrition 81 Treatment of diseas
Page 88 and 89: Malnutrition 83 Some mentionable di
Page 90 and 91: Malnutrition 85 Iodine Goiter and C
Page 92 and 93: Chapter-Ten Carefulness in selectio
Page 94 and 95: Carefulness in selection purchase a
Page 104 and 105: Chapter- Eleven Cooking food To coo
Page 106 and 107: Cooking food 101 We have to keep in
Page 108 and 109: Cooking food 103 To avoid these acc
Page 110 and 111: Cooking food 105 • The dress must
Page 112 and 113: Section - D Clothing and Textiles F
Page 114 and 115: Making of yarn and weaving 109 Comb
Page 116 and 117: Making of yarn and weaving 111 C. S
Page 118 and 119: Chapter- Thirteen The considerable
Page 120 and 121: The considerable factors in selecti
Page 122 and 123: The considerable factors in selecti
Page 124 and 125: Considerable factors in buying dres
Page 126 and 127: Chapter-Fifteen Making dress Dress
Page 128 and 129: Making dress 123 The color of print
Page 130 and 131: Making dress 125 Lesson 3- Rules of
Page 132: Making dress 127 3. Which pre-steps
show all

Exercise - NCTB

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?