RBSE Class 6 Science Chapter 3 Solutions in English — Mindful Eating: A Path to a Healthy Body

RBSE Class 6 Science Chapter 3 Question Answer Mindful Eating: A Path to a Healthy Body

By tackling theseRBSE Class 6 Science Solutionsand RBSE Class 6 Science Chapter 3 Mindful Eating: A Path to a Healthy Body Question Answer in English Medium, students will build a solid foundation in the topic.

Mindful Eating: A Path to a Healthy Body Class 6 Questions and Answers

RBSE Class 6 Science Chapter 3 Mindful Eating: A Path to a Healthy Body Question Answer

Mindful Eating: A Path to a Healthy Body Class 6 Question Answer – InText

Page 46

Question 1.
Do we obtain all nutrients from plants and animals?
Answer:
No, nutrients like salt can be obtained from seawater or from rocks. Also, Vitamin D can be naturally produced by our body upon exposure to sunlight.

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Question 2.
What are the food sources that provide water to our body? List a few of them.
Answer:
Various types of vegetables, fruits and milk are the main food sources which provide water to our body.

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Question 3.
How would eating local food help reduce food miles?
Answer:
Local food is prepared from the food items which are easily available in that area. Due to this, the food items have to travel a very short distance from the producer to the consumer, which results in reducing the food miles.

RBSE Class 6th Science Chapter 3 Question Answer – Exercise

Let us enhance our learning

Question 1.
Pick the odd one out and give reasons :
(i) Jowar, Bajra, Ragi, Chana
(ii) Kidney beans, Green gram, Soya bean, Rice
Answer:
(i) ‘Chana’ is odd because gram is included in pulses while jowar, bajra, ragi are included in millets.

(ii) ‘Rice’ is odd because it is grain while rajma, moong, soyabean are pulses (dal).

Question 2.
Discuss traditional versus modern culinary practices in India.
Answer:
There is a significant difference between traditional and modem culinary practices. In earlier times, traditional stoves were mostly used for cooking food. Now most people use modem gas stoves for cooking food. In earlier times, grinding was done by hand using stone mortar and pestle. These days electric grinders are used to grind food items. The main reasons for these changes in cooking methods over time are technological development, improved transportation and better communication.

Question 3.
A teacher says that good food may act as medicine. Ravi is curious about this statement and has some questions for his teacher. List at least two questions that he can ask.
Answer:
Ravi can ask his teacher the following questions:

1. What do you mean by good diet?
2. What are the elements found in good food that can act as good medicine?

Question 4.
Not all delicious foods are necessarily healthy, while not all nutritious foods are always enjoyable. Share your thoughts along with a few examples.
Answer:
All tasty foods are not necessarily healthy. For example, potato chips, toffees, carbonated drinks taste delicious but excessive consumption of these can lead to obesity in a person, as well as other health related diseases. Similarly, all nutritious foods are not necessarily always enjoyable. Many vegetables and fruits may be bland or astringent in taste (like bitter gourd etc.) but they are rich in nutrients required by the body.

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 his diet to get rid of these problems? Explain your answer.
Answer:
Medu should include foods rich in dietary fibres in her diet to get rid of stomach ache and constipation. Dietary fibres help our body get rid of undigested food and ensure smooth passage of stools.

Question 6.
Reshma had trouble seeing things in dim light. The doctor tested her eyesight and prescribed a particular vitamin supplement. He also advised her 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) Reshma is suffering from ‘Night blindness (loss of vision)’ which is a deficiency disease.

(ii) She may be deficient in Vitamin-A in her diet.

(iii) She should include papaya, carrot, mango and milk in her diet to overcome this problem.

Question 7.
You are provided the following :
(i) Canned fruit juice
(ii) Fresh fruit juice
(iii) Fresh fruit
Which one would you prefer and why?
Answer:
From the nutritional point of view, we would prefer to take fresh fruits because canned fruit juices contain some preservatives. Also, dietary fibres and some vitamins found in fruit peels are absent in canned fruit juice and fresh fruit juice.

Question 8.
Gourav 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. 3.5 and answer the following questions :
(i) Why did the doctor give calcium tablets to Gourav?
(ii) On the second visit, why did the doctor give Vitamin D syrup along with calcium tablets?
(iii) What question arises in your mind about the choices made by the doctor in giving the medicines?
Answer:
(i) Calcium keeps our bones healthy, so the doctor gave calcium tablet to Gaurav.

(ii) Vitamin-D helps in the absorption of calcium in the body for the health of bones, so the doctor gave him vitamin D syrup along with calcium tablet.

(iii) Why did the doctor not give vitamin-D syrup first?
Why did the doctor not give both the tablets in the first instance?

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:
Iodine solution gives blue-black colour with starch (a type of carbohydrate). Sugar is an example of carbohydrate but starchy form is absent in it. Hence, when sugar is tested with iodine solution, it does not give 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 but all carbohydrates are not starches.” We can do an activity to test this statement. The presence of starch can be detected with the help of iodine solution as it shows blue-black colour with starch.

1. First of all we take a piece of potato and a little sugar as a source of carbohydrate.
2. We keep both the substances in separate plates.
3. With the help of a dropper, put 2-3 drops of dilute iodine solution on both the food items.
4. Now observe whether there is any change in the colour of both the food items or not.
5. We see that the plate in which the potato pieces were kept shows blue-black colour which confirms the presence of starch in potatoes. But the other plate in which sugar was kept does not show blue-black colour. Thus, sugar, despite being a carbohydrate, does not show the presence of starch. So we can say that all starches are carbohydrates but all carbohydrates are not starch.

Question 11.
While using iodine in the laboratory, a few drops of iodine fell 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:
Iodine solution gives blue-black colour with starch. The drops of iodine that fell on the teacher’s saree turned blue-black because the saree must have been made of cotton cloth. It is made of cotton. Cotton cloth is made of cotton fibres in which starch is present. Whereas the drops of iodine that fell on Mishti’s socks did not change colour because Mishti’s socks must have been made of artificial fibres.

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 considered a healthy food as they provide our body with the nutrients it needs for normal functioning. But eating only millets cannot fulfill all the nutritional requirements of the body as other food items are required for vitamins and minerals.

Question 13.
You are given a sample of a solution. How would you check the possibility of it being an iodine solution?
Answer:
Iodine solution gives blue-black colour with starch. So to test the possibility of this sample being iodine solution, put a few drops of it on a potato slice which is a good source of starch. If the drop shows blue-black colour then it confirms that it is a iodine solution and if this colour change does not occur then the given sample is not an iodine solution.

RBSE Class 6 Science Chapter 3 Important Questions

Multiple Choice Questions

1. Eromba, utti and singju are traditional food of which state—
(a) Karnataka
(b) Manipur
(c) Assam
(d) West Bengal
Answer:
(b) Manipur

2. A good source of fat is—
(a) Wheat
(b) Pineapple
(c) Almond
(d) Sweet Potato
Answer:
(c) Almond

3. Food mushroom is a food item rich in—
(a) Protein
(b) Carbohydrate
(c) Fats
(d) Water
Answer:
(a) Protein

4. Anaemia is a disease caused by the deficiency of which nutrient—
(a) Calcium
(b) Iron
(c) Iodine
(d) Vitamin B1
Answer:
(b) Iron

5. Which of the following food items is the. main source of Vitamin B1?
(a) Mango, carrot, papaya
(b) Paneer, flax seed, rice
(c) Tomato, lemon, Amla
(d) Butter, egg, edible mushroom
Answer:
(b) Paneer, flax seed, rice

6. Protective nutrients are called—
(a) Protein
(b) Carbohydrate
(c) Fats
(d) Vitamin and minerals
Answer:
(d) Vitamin and minerals

7. Starch is an example of—
(a) Fat
(b) Vitamin
(c) Carbohydrate
(d) Minerals
Answer:
(c) Carbohydrate

8. Which of the following is not an example of junk food—
(a) Potato Chips
(b) Toffee
(c) Carbonated drinks
(d) Roasted gram
Answer:
(d) Roasted gram

9. The food items included in millet are—
(a) Wheat-Rice
(b) Gram-Moong bean
(c) Ragi-Sanwa
(d) Linseed-Groundnut
Answer:
(c) Ragi-Sanwa

10. Which vitamin is produced by our body in the presence of sunlight?
(a) Vitamin A
(b) Vitamin B1
(c) Vitamin C
(d) Vitamin D
Answer:
(d) Vitamin D

Fill in the blanks

1. While cooking food, due to high temperature, nutrients like vitamin …………………….. get destroyed.
Answer:
C

2. Fiber (roughage) in our diet is mainly provided by …………………….. products.
Answer:
plant

3. …………………….. is a source of stored energy.
Answer:
fat

4. All deficiency disease can be prevented by taking a …………………….. diet.
Answer:
balanced

5. Protein rich food help in the …………………….. and …………………….. of our body.
Answer:
growth, repair

6. Bleeding and swollen guns are symptoms of a disease called …………………….. .
Answer:
scurvy

True/False

1. Glucose is an example of a protein. (True/False)
Answer:
False

2. Vitamins and minerals are also called protective nutrients. (True/False)
Answer:
True

3. Fruits and vegetables are rich in dietary fibres. (True/False)
Answer:
True

4. All people have the same nutritional requirements. (True/False)
Answer:
False

Match the words given in Column-I with Column-II

Question 1.

Answer:

Question 2.

Answer:

Very Short Answer Type Questions

Question 1.
What do you understand by ‘culinary practices’?
Answer:
Methods of cooking food are called culinary practices.

Question 2.
How do you feel when you do not eat?
Answer:
When we do not eat for some time, we feel tired and less energetic.

Question 3.
Why does a marathon runner drink glucose-rich water during and after the race?
Answer:
Glucose provides instant energy to the body, so a marathon runner drinks glucose-rich water.

Question 4.
Why are laddoos eaten as a traditional diet in winters?
Answer:
Laddoo are rich in ghee and sugar which provide energy to keep our body warm in winters.

Question 5.
What is called ‘energy-giving food’?
Answer:
Carbohydrates and fats provide us energy to perform various activities, hence they are called energy providing food.

Question 6.
What are ‘edible mushrooms’?
Answer:
Edible mushrooms are a good source of protein which grow in dark and moist places.

Question 7.
How are lemons and oranges helpful in the treatment of scurvy?
Answer:
Scurvy disease is caused due to deficiency of vitamin C. Vitamin-C is found in sour fruits like lemons and oranges, which helps in curing this disease.

Question 8.
What do you understand by ‘iodized salt?’
Answer:
Iodized salt is ordinary salt, in which desired amount of iodine salts are added.

Question 9.
What are called ‘protective nutrients’ and why?
Answer:
Vitamins and minerals are called protective nutrients because they protect our body from diseases and keep us healthy.

Question 10.
Why do your parents advise you to eat milk, green vegetables, fruits and whole grains regularly?
Answer:
These foods are rich in vitamins and minerals which protect our body from diseases and keep us healthy.

Question 11.
Where do we get dietary fibres (Roughage) in our diet?
Answer:
Roughage in our diet are mainly provided by plant products.

Question 12.
Why should we eat locally grown and plant-based foods?
Answer:
Because it not only keeps our body healthy but is also beneficial for our environment and our earth.

Question 13.
Are the nutritional requirements of all people the same?
Answer:
No, the type and quantity of nutrients required in the diet may vary according to age, sex, physical activity, health status, lifestyle etc.

Question 14.
What is a ‘balanced diet’?
Answer:
A diet that has all essential nutrients, roughage, and water in the right amount for proper growth and development of the body is known as a balanced diet.

Question 15.
What is the Food Safety and Standard Authority of India (FSSAI)?
Answer:
The Food Safety and Standard Authority of India (FSSAI) is a government agency that regulates food quality in India.

Question 16.
What is millet?
Answer:
The highly nutritious grains like jowar, bajra, ragi, and sanwa are also called millets.

Question 17.
Why are millets called ‘nutri-cereals’?
Answer:
Millets are good sources of vitamins, minerals like iron afid calcium, and dietary fibres as well. That is the reason they are also called nutri-cereals.

Question 18.
What is food mile?
Answer:
The entire distance travelled by a bag of wheat or any other food item, from the producer to the consumer, is known as its food miles.

Question 19.
What relationship do you find between the traditional foods of a state and the crops grown locally?
Answer:
The traditional food of a state is based on the local crops grown there.

Question 20.
The Apatani tribe of Arunachal Pradesh is famous for what?
Answer:
The Apatani tribe of Arunachal Pradesh is famous for producing a salt called tapyo to fulfil their dietary requirements.

Short Answer Type Questions

Question 2.
How does a polar bear survive without eating during hibernation?
Answer:
Polar bears accumulate a lot of fat under their skin. This fat serves as an energy source. It supports them during their months- long winter sleep (hibernation), enabling them to survive without eating.

Question 3.
What is meant by ‘nutrients’? Write the names of major nutrients.
Answer:
Food components that provide energy, support growth, help repair and protect our body from diseases, and maintain various bodily functions are called nutrients. The major nutrients in our food include carbohydrates, proteins, fats, vitamins and minerals.

Question 4.
Dietary fibers do not provide any nutrients to our body, then why should it be an essential component of our diet?
Answer:
Dietary fibres, also known as roughage, do not provide any nutrients to our body.

However, they are an essential component of our food. They help our body get rid of undigested food and ensure smooth passage of stools.

Question 5.
Why is water an essential part of our diet?
Answer:
Water is an essential part of our diet. It helps the body absorb nutrients from food. It removes waste from the body through sweat and urine. We should drink sufficient water regularly to keep ourselves healthy.

Question 6.
What is ‘PM POSHAN’ programme?
Answer:
The Mid Day Meal Programme was implemented in 2002, which is now a ‘PM POSHAN’ initiative. It provides balanced food in the government-run and government-aided schools of our country. This scheme has played a role in improving the health and nutrition of millions of children nationwide.

Question 7.
What do you understand by fortification? Give examples.
Answer:
Fortification is a process in which more nutrients are added to the food during processing to improve its nutritional quality. Iodised salt and some baby foods are examples of fortified foods.

Question 8.
What difference do you notice between raw and cooked vegetables?
Answer:
Vegetables sometimes lose their bright colour or become soft and less crispy when cooked. Some nutrients like vitamins are also destroyed due to high temperature during cooking.

Question 9.
Why do athletes need more protein?
Answer:
Protein helps in the growth and repair of our body. Hence, athletes need more protein to build their muscles.

Question 10.
In the 1960s, human population in the Himalayan region of India and the northern plains of India suffered from swelling in the front part of the neck. What was the reason for this and what efforts were made for its treatment?
Answer:
In the people of the Himalayas and the northern plains of India, swelling in the front part of the neck was a symptom of a disease called goiter. These symptoms were due to the lack of iodine in the soil of these areas. As a result of which there was a lack of iodine in the local food and water. For the treatment of this disease, an attempt was made to supplement iodine by adding iodised salts to normal salt. Such salt is called iodised salt.

Long Answer Type Questions

Question 2.
Describe an activity to detect the presence of fat in food?
Answer:
The fat content of any food can be tested by the following activity—

1. Take a small quantity of the food in which fat is to be tested.
2. Place a small portion of each food item on separate pieces of paper.
3. Wrap the paper around the food and press it. Be careful not to tear the paper.
4. If a food item contains a little water, allow the paper to dry.
5. Now see whether any kind of oily spot is formed on the paper or not.
6. If oil or butter is present in the food, it will leave an oily stain on the paper.
7. Oily stain on paper indicates the presence of fat in the food.

Question 3.
What is junk food? How does it affect our health?
Answer:
Foods which have high calories due to high sugar and fat content but very low protein, vitamins, minerals and dietary fibre are called junk food. Consuming these foods frequently is not good as these are not healthy for our body. They make a person obese. Such a person may suffer from several health problems. Therefore, it is necessary to take a balanced diet and avoid junk food for a healthy body.

Question 5.
Pulses present in our diet are a good source of protein. Describe an activity to test it.
Answer:
The presence of protein in pulses can be tested by the following test—

1. Take some samples of pulses for testing.
2. Make a paste or powder of the pulses using pestle and mortar.
3. Put about half teaspoon of each pulses in a separate clean test tube.
4. Add 2-3 tea spoons of water to each test tube and shake them well.
5. Add two drops of copper sulphate solution to each test tube using a dropper.
6. Now, take another dropper and add 10 drops of caustic soda solution to each tube.
7. Shake well and leave the test tubes undisturbed for a few minutes.
8. After some time we observe that the content of the test tubes turn violet.This violet colour indicates the presence of proteins in the food item.

Question 6.
Write short note on—
(i) Body building food
(ii) Energy giving food
(iii) Protective nutrients.
Answer:
(i) Body building food—Protein-rich foods help in growth and repair of our body. These are, therefore, called body-building foods.

(ii) Energy giving food—Carbohydrates and fats provide us energy for performing various activities. Therefore, they are called energy¬giving foods.

(iii) Protective nutrients—Vitamins and minerals are called protective nutrients because these nutrients protect our body from diseases and keep us healthy.

Essay Type Questions

Question 1.
Describe the different components of food.
Answer:
Our food contains the following main components—
1. Carbohydrates—They are one of the primary sources of energy in our diet. Cereals like wheat, rice, and maize, vegetables like potato and sweet potato, and fruits like banana, pineapple, and mango are some sources of carbohydrates.

2. Fats—Ghee and various kinds of oils are grouped under another kind of food component, which is called fat. Sources of fats can be from plants or animals. Nuts, such as groundnuts, walnuts, coconuts, and almonds, and seeds, such as pumpkin seeds and sunflower seeds, are some sources of fat. Fat is a source of stored energy.

3. Proteins—Proteins are also an important part of our food. People get proteins from plants as well as animals. Some excellent plant sources of protein are pulses, beans, peas and nuts. Animal sources of protein are milk, paneer, egg, fish and meat. Protein-rich foods help in growth and repair of our body.

4. Vitamins and Minerals—Vitamins (A, B,, C and D) and minerals (calcium, iodine, and iron) are two groups of food components that protect our body from various diseases. Milk, green vegetables, fruits and whole grains are food items that are rich in vitamins and minerals.

5. Roughage—They help our body get rid of undigested food and ensure smooth passage of stools. Green leafy vegetables, fresh fruits, w’hole grains, pulses and nuts are good sources of roughage.

6. Water—It helps the body absorb nutrients from food. It removes waste from the body through sweat and urine.

RBSE Class 6 Science Chapter 3 Notes

Class 6 Science Chapter 3 Notes RBSE – Mindful Eating: A Path to a Healthy Body Class 6 Notes

1. India is an agricultural country with diverse soil and climate types. Various crops are grown in its different regions depending on the soil types and climatic conditions.
2. Choice of food may vary according to the cultivation of food crops in a region, taste preferences, culture and traditions, and so on.
3. Cooking practices, also called culinary practices, have changed over time.
4. Food provides us energy, support growth, repairs our bodies and protects us from diseases.
5. The major nutrients in our food are carbohydrates, fats, proteins, vitamins, and minerals. In addition, food also contains dietary fibres and water.
6. Carbohydrates and fats are primary energy sources, while proteins are body-building nutrients.
7. Vitamins and minerals strengthen our body, protect us from infections, and keep us healthy.
8. A balanced diet provides all die essential nutrients in the right quantities, along with adequate roughage and water.
9. Junk foods are unhealthy as they contain high levels of sugar and fats but little protein, minerals, vitamins, and dietary fibres.
10. Eating a balanced diet and avoiding junk food contribute towards a healthy body.
11. Deficiency of one or more nutrients in our diet for a long time can lead to deficiency diseases and disorders.
12. Millets are known as nutri-cereals as they provide most of the nutrients required for the normal functioning of our bodies.
13. Eating food that is locally grown and plant based, to the extent possible, is not only healthy for our bodies but is also good for our environment and our planet.
14. The distance travelled by a food item, from the place of its production to the consumer, is called food miles.