Important Questions Class 6 Science Chapter 3: Mindful Eating: A Path to a Healthy Body

Mindful eating means choosing food that is wholesome, moderate, seasonal and suitable for a healthy body.
Important Questions Class 6 Science Chapter 3 help students revise nutrients, balanced diet, deficiency diseases, food tests, millets and food miles.

Class 6 Science Chapter 3 begins with a simple idea: food gives life to living beings. The chapter then connects daily meals with nutrients, local crops, traditional food, cooking practices and health. Students learn why wheat, rice, potato and banana give energy, why pulses, milk and eggs support growth, and why fruits and vegetables protect the body from diseases. The chapter also teaches tests for starch, fats and proteins, along with deficiency diseases like scurvy, rickets, goitre and anaemia. For the 2026-27 exam, practise nutrient sources, balanced diet, junk food, millets, food miles and activity-based questions carefully.

Key Takeaways

• Nutrients: Carbohydrates, fats, proteins, vitamins and minerals are the major nutrients in food.
• Energy-Giving Foods: Carbohydrates and fats provide energy for daily activities.
• Body-Building Foods: Proteins help in growth and repair of the body.
• Balanced Diet: A balanced diet has nutrients, roughage and water in the right amount.

Important Questions Class 6 Science Chapter 3 Structure 2026-27

Section A: MCQs from Important Questions Class 6 Science Chapter 3

MCQs from this chapter usually test nutrients, food sources, deficiency diseases, food tests, balanced diet and junk food. Learn functions and examples together.

Q1. Which saying means “food gives life to living beings”?

1. annena jātāni jivanti
   b. satyameva jayate
   c. ahimsa paramo dharma
   d. vasudhaiva kutumbakam

Answer: a. annena jātāni jivanti

The chapter uses this saying to show the importance of food.

Q2. Which food component gives instant energy?

1. Glucose
   b. Protein
   c. Roughage
   d. Iodine

Answer: a. Glucose

Glucose is a carbohydrate and gives instant energy.

Q3. Which nutrient is a primary source of energy?

1. Carbohydrate
   b. Vitamin C
   c. Iron
   d. Iodine

Answer: a. Carbohydrate

Carbohydrates provide energy for daily activities.

Q4. Which of the following is a source of carbohydrate?

1. Rice
   b. Egg
   c. Fish
   d. Paneer only

Answer: a. Rice

Rice, wheat, maize, potato and banana are carbohydrate sources.

Q5. Fats are mainly used by the body as:

1. Stored energy
   b. Only water source
   c. Waste material
   d. Fibre only

Answer: a. Stored energy

Fats provide stored energy to the body.

Q6. Which of the following is a source of fat?

1. Groundnut
   b. Lemon
   c. Iodised salt
   d. Amla

Answer: a. Groundnut

Groundnut, walnut, coconut, almonds, butter and oils are fat sources.

Q7. Proteins help in:

1. Growth and repair of the body
   b. Giving only taste
   c. Increasing food miles
   d. Removing iodine

Answer: a. Growth and repair of the body

Proteins are called body-building foods.

Q8. Which of the following is a plant source of protein?

1. Moong dal
   b. Butter
   c. Sugar
   d. Salt

Answer: a. Moong dal

Pulses, beans, peas, nuts and soya bean are plant sources of protein.

Q9. Which vitamin deficiency causes scurvy?

1. Vitamin A
   b. Vitamin B1
   c. Vitamin C
   d. Vitamin D

Answer: c. Vitamin C

Scurvy causes bleeding gums and slow healing of wounds.

Q10. Which deficiency causes goitre?

1. Iodine deficiency
   b. Vitamin C deficiency
   c. Protein deficiency
   d. Fat deficiency

Answer: a. Iodine deficiency

Goitre causes swelling at the front of the neck.

Q11. Night blindness is caused by deficiency of:

1. Vitamin A
   b. Vitamin D
   c. Calcium
   d. Iron

Answer: a. Vitamin A

Vitamin A keeps eyes and skin healthy.

Q12. Rickets is caused by deficiency of:

1. Vitamin D
   b. Vitamin C
   c. Iodine
   d. Iron

Answer: a. Vitamin D

Rickets causes soft and bent bones.

Q13. Anaemia is linked with deficiency of:

1. Iron
   b. Vitamin A
   c. Roughage
   d. Water

Answer: a. Iron

Iron is an important component of blood.

Q14. A blue-black colour with iodine shows the presence of:

1. Starch
   b. Fat
   c. Protein
   d. Water

Answer: a. Starch

Iodine solution is used to test starch.

Q15. An oily patch on paper shows the presence of:

1. Fat
   b. Starch
   c. Vitamin C
   d. Iodine

Answer: a. Fat

Fat leaves an oily patch on paper.

Q16. Violet colour in the protein test shows the presence of:

1. Protein
   b. Starch
   c. Roughage
   d. Water

Answer: a. Protein

Copper sulfate and caustic soda are used in the protein test.

Q17. Roughage is also called:

1. Dietary fibre
   b. Glucose
   c. Protein
   d. Salt

Answer: a. Dietary fibre

Roughage helps remove undigested food from the body.

Q18. Which of the following is a junk food example?

1. Potato wafers
   b. Roasted chana
   c. Fresh fruit
   d. Green leafy vegetable

Answer: a. Potato wafers

Junk foods usually contain high sugar or fats and fewer nutrients.

Q19. Millets are also called:

1. Nutri-cereals
   b. Junk foods
   c. Deficiency foods
   d. Food miles

Answer: a. Nutri-cereals

Millets contain vitamins, minerals and dietary fibre.

Q20. Food miles means:

1. Distance travelled by food from producer to consumer
   b. Time taken to cook food
   c. Number of nutrients in food
   d. Number of meals eaten daily

Answer: a. Distance travelled by food from producer to consumer

Reducing food miles helps reduce cost and pollution.

Section B: Very Short Answer Questions from Class 6 Science Chapter 3 Important Questions

Very short answers from this chapter usually ask for definitions, functions and examples. Write the direct answer first.

Q21. What are nutrients class 6 science?

Nutrients class 6 science are food components that provide energy, support growth, repair the body and protect it from diseases.

The major nutrients are carbohydrates, fats, proteins, vitamins and minerals.

Q22. What are energy-giving foods?

Energy-giving foods are foods rich in carbohydrates and fats.

Examples include rice, wheat, potato, banana, ghee, oils, nuts and seeds.

Q23. What are body-building foods?

Body-building foods are protein-rich foods that help in growth and repair of the body.

Examples include pulses, beans, peas, milk, paneer, eggs, fish and meat.

Q24. What are protective nutrients?

Vitamins and minerals are protective nutrients.

They protect the body from diseases and help maintain normal body functions.

Q25. What is roughage class 6?

Roughage class 6 means dietary fibre present mainly in plant foods.

It helps the body remove undigested food and supports smooth passage of stools.

Q26. What is a balanced diet class 6?

A balanced diet class 6 means a diet that contains all essential nutrients, roughage and water in the right amount.

It supports proper growth and development.

Q27. What are junk foods class 6?

Junk foods are foods high in sugar or fats but low in proteins, vitamins, minerals and dietary fibres.

Examples include potato wafers, candy bars and carbonated drinks.

Section C: Short Answer Questions from Mindful Eating Class 6 Important Questions

Short answer questions usually test functions, sources, deficiency diseases and food choices. Use examples from daily meals.

Q28. Why do we need food?

We need food because it gives energy, supports growth and repairs the body.

Food also protects us from diseases. A healthy diet helps us study, play, work and stay active.

Food gives life to living beings.

Q29. Why do different states in India have different traditional foods?

Different states have different traditional foods because crops, climate, soil, culture and taste preferences vary.

For example, Punjab grows wheat and maize, so foods like makki di roti and parantha are common. Karnataka grows rice, ragi and coconut, so idli, dosa and ragi mudde are common.

Traditional food is often linked with locally grown crops.

Q30. How have cooking practices changed over time?

Cooking practices have changed because of technology, better transport and improved communication.

Earlier, many people used chulhas for cooking and sil-batta for grinding. Today, many homes use gas stoves and electric grinders.

Modern tools save time and reduce physical effort.

Q31. Why are carbohydrates and fats called energy-giving foods?

Carbohydrates and fats are called energy-giving foods because they provide energy for activities.

Carbohydrates give quick energy. Fats provide stored energy and may help keep the body warm.

Examples include rice, wheat, potato, banana, ghee, oils and nuts.

Q32. Why are proteins important for children?

Proteins are important for children because they help in growth and repair.

Growing children need proteins for muscles and body development. Pulses, beans, peas, milk, paneer, eggs and fish are good protein sources.

A protein-rich diet supports healthy growth.

Q33. Why should fruits and vegetables be included in the daily diet?

Fruits and vegetables provide vitamins, minerals and roughage.

Vitamin-rich foods protect the body from deficiency diseases. Roughage helps remove undigested food from the body and prevents constipation.

Fresh fruits and vegetables also add variety to meals.

Q34. Why should cut fruits and vegetables not be washed repeatedly?

Cut fruits and vegetables should not be washed repeatedly because some vitamins may be lost.

The chapter explains that washing cut or peeled fruits and vegetables can lead to loss of some vitamins. Fruits and vegetables should be washed before cutting.

This helps keep nutrients safe.

Q35. Why is water an essential part of our diet?

Water helps the body absorb nutrients from food.

It also removes waste from the body through sweat and urine. Drinking enough water keeps the body healthy.

Water supports many body functions.

Q36. Why are millets considered healthy?

Millets are considered healthy because they contain vitamins, minerals and dietary fibres.

Jowar, bajra, ragi and sanwa are examples of millets. They are native crops of India and can grow in different climatic conditions.

Millets support a balanced diet.

Q37. Why should we reduce food miles?

We should reduce food miles because it lowers transport cost and pollution.

Eating locally grown food also supports local farmers. Local food is often fresher and healthier.

Reducing food miles is good for the body and the environment.

Section D: Long Answer Questions from Important Questions Class 6 Science Chapter 3

Long answers from this chapter usually ask for diet, deficiency diseases, food tests and healthy choices. Write in clear points.

Q38. Explain the major nutrients in food with their functions and examples.

The major nutrients in food are carbohydrates, fats, proteins, vitamins and minerals.

1. Carbohydrates provide energy. Rice, wheat, maize, potato, sweet potato and banana are sources.
2. Fats provide stored energy. Ghee, oils, butter, nuts and seeds are sources.
3. Proteins help in growth and repair. Pulses, beans, milk, paneer, eggs, fish and meat are sources.
4. Vitamins protect the body and support functions. Fruits, vegetables, milk, butter and sunlight help provide vitamins.
5. Minerals keep body systems healthy. Calcium, iodine and iron are important minerals.

A healthy diet needs all nutrients in the right amount.

Q39. Explain deficiency diseases with examples.

Deficiency diseases occur when one or more nutrients are missing from the diet for a long time.

Vitamin C deficiency causes scurvy. Its symptoms include bleeding gums and slow wound healing.

Vitamin D deficiency causes rickets. Its symptoms include soft and bent bones.

Iodine deficiency causes goitre. Its symptom is swelling at the front of the neck.

Iron deficiency causes anaemia. Its symptoms include weakness and shortness of breath.

A balanced diet can help prevent deficiency diseases.

Q40. Differentiate between healthy food and junk food.

Healthy food supports long-term health, while junk food should be avoided in daily meals.

Q41. Explain balanced diet and why it differs for different people.

A balanced diet contains all essential nutrients, roughage and water in the right amount.

It includes energy-giving foods, body-building foods and protective foods. It also includes fibre and sufficient water.

The need for nutrients differs for different people. Age, gender, physical activity, health condition and lifestyle affect food requirements.

For example, a sportsperson may need more proteins and energy. A growing child needs food that supports growth and development.

A balanced diet should match the person’s body needs.

Q42. Explain the tests for starch, fat and protein in food.

Starch test uses diluted iodine solution.

Put 2-3 drops of iodine on the food item. If the colour turns blue-black, starch is present.

Fat test uses paper.

Press the food item on paper. If an oily patch appears and light passes faintly through it, fat is present.

Protein test uses copper sulfate solution and caustic soda solution.

A paste or powder of the food is mixed with water. Copper sulfate and caustic soda are added. Violet colour shows the presence of protein.

These tests help identify food components.

Q43. Explain how food reaches from farm to our plate.

Food reaches our plate through many steps.

First, farmers grow crops such as wheat in fields. Then grains are separated through threshing and winnowing. The grains are stored and transported.

After that, grains are ground into flour and packed. The flour reaches retail shops. Finally, it is bought and cooked into food such as chapati.

This process shows the effort of farmers and other workers.

We should respect food and avoid wasting it.

Section E: Activity-Based Questions from Class 6 Science Food Components Important Questions

Activity-based questions check observations and conclusions. Mention the test, result and inference clearly.

Q44. How will you test the presence of starch in potato?

Take a small slice of potato on a dish.

Add 2-3 drops of diluted iodine solution.

If the potato turns blue-black, starch is present.

Potato usually shows the presence of starch.

Q45. Why does bread turn blue-black with iodine solution?

Bread turns blue-black with iodine solution because it contains starch.

Iodine solution gives a blue-black colour in the presence of starch.

This confirms that bread has starch.

Q46. Sugar is a carbohydrate. Why does it not turn blue-black with iodine?

Sugar does not turn blue-black because iodine tests starch, not all carbohydrates.

Sugar is a carbohydrate, but it is not starch.

So, iodine solution does not show the blue-black colour with sugar.

Q47. How will you test fat in groundnut?

Place a crushed groundnut on a piece of paper.

Wrap and press the paper carefully. Let the paper dry if needed.

If an oily patch appears, fat is present.

Groundnut usually contains fat.

Q48. How will you test protein in boiled gram?

Make a paste of boiled gram.

Put a small amount in a test tube and add water. Add two drops of copper sulfate solution and 10 drops of caustic soda solution.

Shake well and wait for a few minutes.

If the mixture turns violet, protein is present.

Q49. Why did iodine drops turn blue-black on a saree but not on socks?

The saree may have contained starch, while the socks may not have contained starch.

Iodine turns blue-black only when starch is present.

This difference shows that the two fabrics had different materials or starch treatment.

Q50. How can you check if a solution may be iodine solution?

Take a small amount of starch-containing food, such as potato or bread.

Put a few drops of the solution on it.

If the food turns blue-black, the solution may be iodine solution.

This works because iodine reacts with starch.

Section F: Case-Based Questions from Important Questions Class 6 Science Chapter 3

Case-based questions usually describe food habits or symptoms. Identify the nutrient, deficiency or healthy change needed.

Q51. Case Study: Medu’s Food Habits

Medu does not eat vegetables. He enjoys biscuits, noodles and white bread. He often has stomach ache and constipation.

Q51(a). Which food component may be missing in Medu’s diet?

Roughage may be missing in Medu’s diet.

Vegetables, fruits and wholegrains provide roughage.

Q51(b). Why does he suffer from constipation?

He may suffer from constipation because his diet has low dietary fibre.

Roughage helps smooth passage of stools.

Q51(c). Which foods should he include?

He should include green leafy vegetables, fresh fruits, wholegrains, pulses and nuts.

These foods provide roughage and nutrients.

Q51(d). Should he continue eating biscuits and noodles often?

No, he should reduce biscuits and noodles.

These foods may be low in fibre and important nutrients.

Q52. Case Study: Reshma’s Poor Vision

Reshma has trouble seeing things in dim light. The doctor prescribes a vitamin supplement and asks her to improve her diet.

Q52(a). Which deficiency disease may she have?

She may have night blindness.

It is linked with Vitamin A deficiency.

Q52(b). Which food component is lacking?

Vitamin A may be lacking in her diet.

Vitamin A keeps eyes and skin healthy.

Q52(c). Suggest four foods for her.

She can eat papaya, carrot, mango and milk.

These foods are sources of Vitamin A.

Q52(d). Why is this deficiency serious?

It can cause poor vision in darkness.

In severe cases, it may lead to complete loss of vision.

Q53. Case Study: Gourav’s Fracture

Gourav got a fracture in his leg. The doctor gave him calcium tablets. Later, the doctor also gave Vitamin D syrup.

Q53(a). Why did the doctor give calcium tablets?

Calcium helps keep bones and teeth healthy.

It supports bone repair after a fracture.

Q53(b). Why was Vitamin D syrup given?

Vitamin D helps the body absorb calcium.

It is important for bone and teeth health.

Q53(c). Which deficiency disease is linked with Vitamin D?

Rickets is linked with Vitamin D deficiency.

It causes soft and bent bones.

Q53(d). What question can a student ask the doctor?

A student can ask, “Why does calcium work better when Vitamin D is also present?”

This connects calcium absorption with Vitamin D.

Q54. Case Study: Choosing Between Foods

A packet of potato wafers has high fat and high energy. A packet of roasted chana has more protein and dietary fibre.

Q54(a). Which food is the healthier choice?

Roasted chana is the healthier choice.

It contains more protein and dietary fibre.

Q54(b). Which food may be called junk food?

Potato wafers may be called junk food.

They are high in fat and low in useful nutrients.

Q54(c). Why should junk food be avoided often?

Junk food can cause obesity and health problems.

It usually has high sugar or fat and little fibre.

Q54(d). What should students check on packaged food?

Students should check nutritional information.

They should look at fats, carbohydrates, proteins and dietary fibre.

Q55. Case Study: Local Food and Food Miles

A family buys vegetables grown nearby instead of vegetables brought from far away.

Q55(a). What are food miles?

Food miles mean the distance travelled by food from producer to consumer.

Shorter food miles usually mean less transport.

Q55(b). How does eating local food help?

Eating local food reduces transport cost and pollution.

It also supports local farmers.

Q55(c). Why can local food be healthier?

Local food is often fresher.

It may reach the consumer faster after harvest.

Q55(d). What value does this teach?

It teaches respect for food, farmers and the environment.

Diagram and Table-Based Questions from Mindful Eating Class 6 Important Questions

Diagram and table-based questions can ask students to organise sources, diseases or tests. Tables help keep answers clear.

Q56. Make a table of nutrients, functions and examples.

A balanced meal should include different nutrients.

Q57. Make a table of deficiency diseases.

Deficiency diseases occur when nutrients are missing for a long time.

Q58. Make a table for food component tests.

These tests help identify common food components.

NCERT-Based Questions from Mindful Eating: A Path to a Healthy Body

These questions are based on the chapter exercises and activity ideas. Use textbook concepts and clear reasoning.

Q59. Pick the odd one out: Jowar, Bajra, Ragi, Chana.

Chana is the odd one out.

Jowar, bajra and ragi are millets. Chana is a pulse.

Millets are also called nutri-cereals.

Q60. Pick the odd one out: Kidney beans, Green gram, Soya bean, Rice.

Rice is the odd one out.

Kidney beans, green gram and soya bean are protein-rich pulses or legumes. Rice is mainly a carbohydrate-rich cereal.

Q61. How is good food like medicine?

Good food is like medicine because it helps prevent diseases.

For example, Vitamin C-rich foods help prevent scurvy. Iodised salt helps prevent goitre. Calcium and Vitamin D support bones.

A balanced diet keeps the body healthy.

Q62. Why are all delicious foods not necessarily healthy?

Some delicious foods may contain high sugar or fats.

Potato wafers, candy bars and soft drinks may taste good but provide few useful nutrients. They can cause obesity and other health problems if eaten often.

Healthy food should provide nutrients, roughage and water.

Q63. Why is fresh fruit better than canned fruit juice?

Fresh fruit is better because it contains vitamins, minerals and dietary fibre.

Canned fruit juice may contain added sugar and fewer fibres. Fresh fruit is closer to natural food and supports digestion.

So, fresh fruit is the better choice.

Q64. Can eating only millets meet all nutritional needs?

No, eating only millets cannot meet all nutritional needs.

Millets are nutritious and provide minerals, vitamins and fibre. However, the body also needs proteins, fats, other vitamins, minerals, roughage and water in the right amount.

Millets should be part of a balanced diet.

Q65. Why should we avoid food wastage?

We should avoid food wastage because many people work hard to bring food from farm to plate.

Farmers grow crops, workers transport and store food, and families cook it. Wasting food also wastes water, labour, fuel and money.

We should take only as much food as we can eat.

Chapter-Wise Revision for Important Questions Class 6 Science Chapter 3

Important Questions Class 6 Science Chapter 3 should be revised in six parts: food diversity, nutrients, deficiency diseases, food tests, balanced diet and food miles.

Start with food diversity. Learn how local crops, climate, culture and tradition influence food across India.

Next, revise nutrients class 6 science. Carbohydrates and fats give energy, proteins build the body, and vitamins and minerals protect health.

Then revise deficiency diseases class 6. Focus on scurvy, rickets, goitre, anaemia and night blindness.

After that, revise food tests. Iodine tests starch, paper tests fat, and copper sulfate with caustic soda tests protein.

Next, revise balanced diet class 6 and junk food class 6. A balanced diet has nutrients, roughage and water, while junk food is high in sugar or fat.

Finally, revise millets class 6 and food miles class 6. Millets are nutri-cereals, and shorter food miles support health and the environment.

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