Page 19 - Science Class 06

Following the given instruc ons, we can Food is very valuable and we must save it by
take be er advantage of various foods: following these instruc ons:

v Food should be cooked on low flame. v Cereals and pulses should be stored in

v Cereals and pulses should be cooked in clean containers. The containers should
pressure cooker. be kept at dry place.

v Avoid over cooking because it destroys v Food should be protected from rodents,
important nutrients. birds and insects.

v Cereals should be cooked in adequate v We should cook food as much as
amount of water. needed for the available person.

v Vegetables should be washed properly v We should take as much food as we can
in running water before peeling or finish. We should not leave food in our
cu ng. plates.

v Kitchen and utensils should be clean. v We should avoid over-ea ng because it
may cause vomi ng or it may lead to
SAFE HANDLING OF FOOD
obesity.
Now, you know that food is the basic need v Green vegetables, fruits and le over
of all living organisms. Other organisms food should be stored in refrigerator.

cannot conserve food, but man can do it.
v Cooked food should be kept covered.

Herbivores : Animals that feed on plants and plant products only
Carnivores : Animals that feed on other animals
Omnivores : Animals that eat both plants and flesh of other animals

Saprophytes : Organisms that feed on dead and decaying animals
Parasites : Organisms that derive food from the body of other organisms

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i Plants are able to make their own food, but animals are not.
i Tiger, lion, fox, snake, etc. are carnivores.
i Some birds such as eagle, vulture, etc. also eat the flesh of other animals, mostly dead
animals.
i Bacteria, yeast, mushroom, etc. are saprophytes.
i Inadequate cooking is a common cause of food poisoning.

i Geographical condition, taste of people and availability of food make some particular food
items popular in particular regions.
i We should avoid over-eating because it may cause vomiting or it may lead to obesity.

Science-6 19