Components of food

This CTET Paper 2 Science chapter builds Components of food for future Classes VI-VIII science teachers: carbohydrates, proteins, fats, vitamins, minerals, water and roughage with roles and sources, classroom tests for starch, protein and fat, balanced diet craft, deficiency diseases (night blindness, beriberi, scurvy, rickets, goitre, anaemia) with dignity pedagogy, hard CTET stems and low-cost TLM. Sibling one-liners only for Sources of Food and Cleaning of Food.