In basic nutrition and chemistry, which of the following statements about food is scientifically incorrect?

Introduction / Context:
Food is what living organisms consume to obtain energy and the materials necessary for growth, repair, and maintenance of body functions. In chemistry, substances are classified as organic if they contain carbon atoms bonded in particular ways, especially in molecules like carbohydrates, fats, and proteins. In everyday language, we sometimes also use the word "organic" for food grown without synthetic chemicals, but scientifically the term refers to carbon-based compounds. This question asks you to identify which statement about food is scientifically incorrect when viewed from a basic chemistry and nutrition standpoint.

Given Data / Assumptions:

• Food includes nutrients such as carbohydrates, proteins, fats, vitamins, minerals, and water.
• Organic compounds in chemistry are carbon-based, like glucose and amino acids.
• Inorganic components of food include water and minerals such as calcium and iron.
• The options propose different claims about whether food is organic or inorganic and what functions it serves.

Concept / Approach:
Most of the energy-yielding nutrients in food are organic molecules that contain carbon, hydrogen, and often oxygen and nitrogen. Carbohydrates such as glucose and starch, lipids (fats and oils), and proteins are all organic compounds. Vitamins are also mostly organic, while water and minerals are inorganic. Therefore, it is wrong to claim that food is purely an inorganic substance that does not contain carbon-based compounds. Food does undergo chemical reactions: digestion breaks complex molecules into simpler ones, and metabolism further transforms these molecules to release energy or build new tissues. Food clearly provides energy and materials for growth and repair, which are correct statements.

Step-by-Step Solution:
Step 1: Examine option A, which states that food is an inorganic substance that does not contain carbon-based compounds. Step 2: Recall that carbohydrates, fats, and proteins, the major components of food, are all carbon-based organic molecules. Step 3: Recognise that while food does contain some inorganic components, such as water and minerals, it is not correct to describe food overall as purely inorganic. Step 4: Look at option B, which says that food undergoes chemical reactions during digestion and metabolism. This is correct because food is broken down and converted into energy and new molecules. Step 5: Consider option C, that food is largely made up of organic substances, which aligns with the presence of carbohydrates, fats, proteins, and vitamins. Step 6: Evaluate option D, stating that food provides energy and materials for growth, repair, and maintenance, which is a basic definition of the role of food. Step 7: Conclude that the incorrect statement is option A.

Verification / Alternative check:
Biology and chemistry textbooks define organic molecules as carbon-containing compounds, especially those built on carbon-hydrogen frameworks. They list carbohydrates, lipids, proteins, and nucleic acids as the main classes of organic molecules in living organisms and in food. Nutrition guides confirm that energy comes primarily from these organic macronutrients. While some foods are rich in inorganic minerals or water, the presence of large organic molecules is central to their nutritional value. Therefore, describing food as purely inorganic and lacking carbon-based compounds contradicts basic scientific knowledge and is clearly incorrect.

Why Other Options Are Wrong:
It undergoes chemical reactions during digestion and metabolism in the body is a correct statement because digestion and metabolism are precisely the processes that convert food into usable forms and energy.
It is largely made up of organic substances such as carbohydrates, fats, and proteins is true, as these organic molecules form the bulk of the energy and structural components of food.
It provides energy and materials needed for growth, repair, and maintenance is also correct, summarising the fundamental role of food in living organisms.

Common Pitfalls:
Students sometimes confuse the everyday use of the word "organic" on food labels with the chemical definition. "Organic food" in shops usually means food produced without synthetic pesticides or fertilisers, but in chemistry, organic refers to carbon-based compounds. Another pitfall is overlooking the presence of both organic and inorganic components in food and then oversimplifying by calling it entirely one or the other. The safe conclusion is that most nutrients that supply energy and structure are organic, so any statement claiming that food is purely inorganic is incorrect.

Final Answer:
The scientifically incorrect statement about food is It is an inorganic substance that does not contain carbon-based compounds.