Mindful Eating: A Path to a Healthy Body Class 6 Questions and Answers NCERT Solutions
Class 6 Science Chapter 3 Mindful Eating: A Path to a Healthy Body Question Answer
Let Us Enhance Our Learning
Question 1.
Pick the odd one out and give reasons
(i) Jowar, Bajra, Ragi, Chana
(ii) Kidney beans, Green graam, soyabean, rice.
Answer:
(i) Chana because it is not a millet.
(ii) Rice because it is not a good source of plant proteins.
Question 2.
Discuss traditional versus modern culinary practices in India.
Answer:
(i) Earlier most cooking was done using a chulha. Now-a-days, most of us using a modern gas stove.
(ii) Earlier, most grinding was done manually using a silbatta. These days, we use an electrical grinder for case of grinding.
Question 3.
A teacher says that good food may act as medicine. Ravi is curious about this statement and has some questions for his teachers. List at least two questions that he can ask.
Answer:
(i) How individual health depends on social and mental well-being?
(ii) Justify the following statement : Meena is suffering from cholera. It is likely that the children sitting around her will be exposed to the infection. Do all the students get infected and suffer from disease. Give reason.
Question 4.
Not all delicious foods are necessarily healthy, while not all nutritious foods are always enjoyable. Share your thoughts with a few examples.
Answer:
It is true that all delicious food are not necessarily healthy. Fried foods such as samosa, tikki, poori, pakoda etc. are delicious food but they are not healthy. Eating too much of fat-rich foods is harmful for our health. It can lead to a disease called obesity. All nutritias foods are not always enjoyable. Mushrooms are nutritious foods. They are rich in proteins and some contain vitamin D. But eating of mushrooms is not enjoyable.
Question 5.
Medu does not eat vegetables but enjoys biscuits, noodles and white bread. He often has stomach ache and constipation. What changes should he
make in the diet to get rid of these problems? Explain your answer.
Answer:
Medu should start taking roughage in his diet. Whole grains, fresh fruits and vegetables are main sources of roughage. Roughage keeps the food and faeces moving along the intestine and helps to prevent constipation.
Question 6.
Reshma had trouble seeing things in dim light. The doctor tested here eye-sight and prescribed a particular vitamin supplement. He also advised to include a few food items in her diet.
(i) Which deficiency disease is she suffering from?
(ii) Which food component may be lacking in her diet?
(iii) Suggest some food items that she should include in her diet to overcome this problem (any four).
Answer:
(i) Deficiency disease : Night blindness
(ii) Vitamin A food component may be lacking her diet.
(iii) Carrots, pumpkin, cod-liver oil, mangoes and spinach.
Question 7.
You are provided the following:
(i) Canned fruit juice.
(ii) Fresh fruit juice.
(iii) Fresh fruit.
Which one would your prefer and why?
Answer:
We would prefer fresh fruit. It contains fibre and more nutrients compared to juices which might have added sugars and preservatives.
Question 8.
Gaurav got a fracture in his leg. His doctor aligned the bones and put on a plaster. The doctor also gave him calcium tablets. On the second visit, the doctor gave him vitamin D, syrup along with calcium tablets. Refer to Fig. 6, and answer the following questions:
(i) Why did the doctor give calcium tablets to Gaurav ?
(ii) On the second vision, why did the doctor give vitamin D syrup along with calcium tablets.
(iii) What questions arises in your mind about the choices made by the doctor in giving the medicines.
Answer:
(i) Calcium strengthen bones and facilitate healing.
(ii) Vitamin D helps in the absorption of calcium.
(iii) Question: “Why is Vitamin D necessary along with calcium for bone healing?”
Question 9.
Sugar is an example of carbohydrates. Sugar is tested with iodine solution but it does not change to blue-black colour. What can be a possible reason?
Answer:
Starch gives a blue black colour on adding a few drops of dilute iodine, sugar after hydrolysis gives glucose and fructose. Hence, sugar does not change to blue-black colour.
Question 10.
What do you think of Raman’s statement, “All starches are carbohydrates but not all carbohydrates.are starches.” Describe the design of an activity to test your answer.
Answer:
All starches are carbohydrates because all starches give a blue black colour on adding a few drops of iodine. All carbohydrates are not starches. Sugar is a carbohydrate, but it does not give blue-black colour on adding a few drops of iodine solution.
Activity: Take two test tubes. Take starch solution in one test-tube and sugar solution in another test tube. Add a few drops of iodine solution in both the test-tubes. A deep blue-black colour appears in the starch solution No blue black colour appears with sugar solution.
Question 11.
While using iodine in the laboratorys a few drops of iodine feld on Mishti’s socks and a few fell on her teacher’s saree. The drops of iodine on the saree turned blue-black while the colour on the socks did not change. What can be a possible reason ?
Answer:
Teacher’s saree contains starch,therefore the drops of iodine on the turned blue-black.On the other hand, there is no starch on Mishti’s socks. Therefore, the colour on the socks did not change.
Question 12.
Why are millets considered a healthy choice of food ? Can eating just millets suffice for the nutritional requirements of the body? Discuss.
Answer:
Millets are good sources of vitamins, minerals like iron and calcium and dietary fibres as well. They contribute significantly to a balanced diet required for the normal functioning of our body. Hence eating just millets can suffice for the nutritional requirements.
Question 13.
You are given a sample of a solution. How would you check the possibility of it being an iodine solution?
Answer:
To check if a given solution is iodine, perform a starch test. Take starch solution in a test tube. Add a drop of solution (to be tested) to this starch solution. If a deep blue colour appears in the solution the given sample of solution is an iodine solution.
Activities:
Activity 1.
Aim:
To list the food items you have consumed over the weak.
Material Required:
| Day | Food items |
| Monday Tuesday Wednesday Thursday Friday Saturday Sunday |
Dhokla, Sandwitch, Jam, Bread, Milk, Chapattis (Roti), Dal. Idli, Parantha, Tea, Cornflakes, Sweets, Vegetable curry. Butter toast, Rice, Sambhar, Vada, Dry fruits, Coffee. Paratha, Curd, Sprouted gram, Banana, Apple, Tea Chapatti, Pulses, Eggs, Rice, Salad, Fruits, Tea. Omelette, Chicken curry, Boiled rice, Soup and Dry fruits. Parantha, Samosa, Dosa, Sambhar, Vada, Tea, Salad. |
Observations: People eat many different kinds of food on different days. Different people eat differents types of food according to their habitats, taste and availability.
Conclusion : Different people have different food choices. Some like rice whereas some other may like chapatties. Some like sweets, while some others like salty snacks. Some like samosas with tea, while some others may like dhokla with tea.
Activity 2:
Aim: To find out the type of food traditionally consumed and the crops grown in various States of India.
Material Required: Book, internet.
Procedure : Refer to books in your library, search the internet and interact with your friends, family and neighbours to collect informations.
Observations:
| State | Locally grown crops | Traditional food items eaten | Beverages |
| Pubjab | Maize, Wheat, Chick pea, pulses | Makka di roti, sarson da saag, Chhole bhature, parantha, halwa, kheer. | Lassi, Chhach (buttermilk) tea |
| Karnataka | Rice, Ragi, Urad, Coconut | Idli, dosa, sambhar, chutney, ragi, muddle, paiya, rasam, rice. | Bu&ermilk, coffee, tea |
| Manipur | Rice, bamboo, soyabean | Rice, eromba (chutney), utti (yellow peas and green onion curry), singju, kangsoi. | Black tea |
| Rajasthan | Bajra, wheat, moong dal | Bajra, roti, dal, kachori, seva (besan preparation), rabri, vadi (moong dal preparation), dal-bati. | Buttermilk, milk. |
Conclusion : There is a diversity in traditional food consumes in various states of our country. Some food items are common in many states while some are eaten only in a particular state. The traditional food of any state is usually based on the crops grown in that state.
Activity 3:
Aim : To prepare list of questions for gathering information from-elderly people about their habits and cooking practice.
Sample Questions Prepared :
1. What kind of food do you still eat and what is new ?
2. What are the changes in cooking practice over time ?
3. What has caused these changes ?
Procedure :
Conduct interviews with some elderly people based on the questions prepared.
Observations:
1. There is a significant difference between traditional and modern cooking (culinary) practice.
Carbohydrates and fats provide us energy for performing various activities. Therefore, they are called energy giving foods.
Activity 4:
Aim: To conduct a survey.
Material Required: Chart given in Fig. 6.
Activity 5.
Aim : To test for the presence of starch (a carbohydrates) in a food material.
Materials Required: Slice of potato cucumber, bread, some boiled rice, boiled gran, crushed dropper, dilute iodine solution, dishes.
Procedure :
- Place a small piece of each food items on a separate dish.
- With the help of a dropper, put 2-3 drops of diluted iodine solution on each food item.
- Observe of there are any changes in the colour of the food items.
Observations: Blue black colour, where iodine is applied.
Result : A blue-black colour indicates the presence of starch.
Activity 6:
Aim : To test the presence of fat in the given food material.
Material Required: Same as in activity 5.
Procedure:
- Take a small part of the food items.
- Place each food item on a separate piece of paper.
- Wrap the paper around the food and press it.
- If a food item contains a little water, allow the paper to dry.
Observations: The paper develops an oily patch. - Now, hold the paper against light.
Observations: We can see the light faintly shining through the patch.
Result: An oily patch on the paper shows that the food item contains fat.
Activity 7:
Aim: To test the presence of proteins in the given food sample.
Materials Required : Food sample, copper sulphate solution, test tubes, caustic soda solution, pistle and mortar.
Procedure:
- Take the food items tested in activity 5
- Make a paste or powder of the food item using pestle and mortar.
- Put about half teaspoon of each food in a separate clean test tube.
- Add 2-3 tea spoons of water to each taste tube and shake them well.
- Added two drops of copper sulphate solution to each test tube using a dropper.
- Now, take another dropper and add to drops if caustic soda solution to each test-tube.
- Shake well and leave the test tubes undisturbed for a few minutes.
Observation : Content of some test tubes turn violet. This violet colour indicates the presence of proteins in the food item.
Conclusion: Food items (Soyabean, Peas, Peanuts) show the presence of proteins.
Precautions:
- These chemicals (copper sulphate and caustic soda are harmful and need to be handled with care. Do not touch any of these chemicals.
- If any chemical gets spilled on your body immediately wash the affected area with water.
- Do not put any of these chemicals into your mouth or try to smell them.
Activity 8:
Aim : To check whether your food contains all the nutrients and other essential components necessary for growth and developed.
Materials Required : List of food consumed during the weak in Activity 1.
Procedure:
1. Check whether your food contains all the nutrients and other essential components necessary for growth and development.
Observation: The diet does not contain all the essential nutrients in the right proportion.
Conclusion : Some nutrients or other food components need to be added to make it a balanced diet.
Activity 9:
Aim : Based on the nutritional information on the food packets, label the junk food nutritional value
Materials Required : Potato wafers and roasted chana.
| Potato wafers Nutritional Information (per 100 g) |
Roaster Chana Nutritional value (per 100 g) |
||
| Energy Fats Carbohydrates Proteins Dietary Fibre |
536.0 kcal 35.0 g 53.0 g 7.0 4.8 g |
Energy Fats Carbohydrates Proteins Dietary Fibre |
355.0 kcal 6.26 g 58.56 g 18.64 16.8 g |
Observations : Potato wafers have high calories. They contain very low amounts of proteins, minerals, vitamins and dietary fibres.
Conclusion: Potato wafers are junk foods.
Eating a balance diet and avoiding junk food contributes towards a healthy body. Good health is essential for leading a happy life.