Class Vi Food and Its Components

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Body Building Food


  • Proteins are complex organic compounds containing carbon, hydrogen, oxygen and nitrogen.
  • Some proteins also contain phosphorus and sulphur or some metals.
  • A protein molecule is made up of a large number of smaller molecules called amino acids.
  • Our body can make only 10 amino acids. These are called non-essential amino acids. 10 amino acids must be present in food. These are called essential amino acids.

Children need more proteins than adults because of the rapid growth of their body.

Sources of proteins

• Protein is obtained from two sources –
Animal and Plant

Milk, meat, eggs, fish are the main sources of animal proteins.
All plants contain some proteins, but groundnuts, cereals, beans, (wheat and maize) and pulses (dals) are best sources of protein.

Proteins help in

• digestion
• body growth
• tissue repair and building the new tissue
• and in catalysing certain biochemical processes
•Proteins are required for growth and repair
of our body.

They are a part of our blood and they help in proper functioning of our body. Extra protein is also needed when the body has to do repair work or to fight infection. Some protein is essential in our daily life. Food has a little amount of stored protein. If more is eaten than is required, it gets converted into fats and gets deposited in the body.


Fats provide us twice, as much energy as that provided by the same amount of carbohydrates. It is a nutrient that is essential for normal body function.

• Fats give flavour and taste to our food.
• Fats are stored mainly under the skin in the body. They provide energy, particularly when the body runs short of carbohydrates.
• Many animals like polar bear, camel, whale store fats in their bodies for future use.
• Our body has fat deposits in small quantity. It helps to cushion our delicate body organs and protects them from injury.

• Fat in our body also prevents heat loss from the body surface. But too much of fat deposited in our body leads to obesity.

Sources of fats

Animal sources—Butter, ghee, milk cheese (paneer), meat

Plant sources—Mustard oil, sunflower oil, soybean oil


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