Std-5Th Sub-Evs L.no. 19 Constituents- Of Food.

Front 1

Constituents

Back 1

part of whole or something, components

Front 2

Dilute

Back 2

make a liquid thinner

Front 3

Staple

Back 3

a food that is eat in large quantity, food that is eaten routinely

Front 4

Deficiency

Back 4

lack of

Front 5

Essential

Back 5

necessities

Front 6

Macronutrient

Back 6

type of food needed in large quantity.

Front 7

Nourishment

Back 7

food necessary for growth and health.

Front 8

Consequences

Back 8

results.

Front 9

bran

Back 9

outer covering of grains

Front 10

fatty

Back 10

great amounts of fats

Front 11

malnutrition

Back 11

condition occurs cause of lack of food

Front 12

starchy

Back 12

an odourless, tasteless white substance occurring widely in plant tissue

Front 13

sieve

Back 13

for separating coarser from finer particles

Front 14

tincture

Back 14

weak iodine solution is an antiseptic.

Front 15

fibre

Back 15

(of an object) easily broken or damaged.

Front 16

padding

Back 16

soft material such as foam or cloth used to pad or stuff something

Front 17

mason

Back 17

a person skilled in cutting, dressing, and laying stone in buildings.

Front 18

anaemia

Back 18

a condition in which there is a deficiency of red cells or of haemoglobin in the blood

Front 19

resistance

Back 19

the ability not to be affected by something