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Class 6 Science: Mindful Eating: A Path to a Healthy Body, 8 practice questions with answers

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These are 8 practice questions on the third chapter of the new NCERT Class 6 Science textbook, Curiosity, called Mindful Eating: A Path to a Healthy Body. Each has a short answer and the textbook page it comes from. They cover the groups of nutrients, what vitamins and minerals do, roughage and water, keeping vitamins in vegetables, the nutrients in a lunch plate, what the chapter calls junk food, food miles, and what a balanced diet means. Try each question before you read the answer.

These questions are our own, drafted with AI help. Every fact was checked against the page it cites by a test script, but no practising teacher has reviewed them yet. If you find a mistake, please tell us. This page explains what the textbook teaches; it is not advice about any person's diet or health.

What the chapter says you need

Facts from the NCERT textbook (Curiosity, Grade 6, Chapter 3, printed pages 35 to 59):

Nutrients

Question 1. Into which of the chapter's three groups (energy-giving, body-building, protective) does the main nutrient of each food fall? (a) Rice, rich in carbohydrates. (b) Ghee, a fat. (c) Moong dal, rich in protein. (d) Amla, rich in vitamin C.

Answer: (a) and (b) energy-giving; (c) body-building; (d) protective. Carbohydrates and fats give us energy for our activities, so foods rich in them are energy-giving foods. Proteins help the body grow and repair itself, so protein-rich foods are body-building foods. Vitamins and minerals help protect the body from diseases and keep it healthy, so they are called protective nutrients. (Energy-giving and body-building foods, page 41; protective nutrients, page 45.)

Question 2. Using the chapter's chart of vitamins and minerals, name the nutrient that: (a) keeps the heart healthy; (b) is an important part of blood; (c) helps the body fight diseases. (d) Why does the chapter call vitamins and minerals "protective" nutrients, even though the body needs them only in small amounts?

Answer: (a) vitamin B1; (b) iron; (c) vitamin C; (d) they protect the body from diseases and keep it healthy. The chapter's chart lists what each vitamin and mineral does: vitamin B1 keeps the heart healthy and supports the body in its various functions; iron is an important component of blood; and vitamin C helps the body fight diseases. (d) Vitamins and minerals are called protective nutrients because they protect the body from diseases and keep it healthy. They are needed only in small amounts, but the chapter says they are still essential. (Chart of vitamins and minerals, page 44; protective nutrients, pages 45 and 46.)

Question 3. (a) Dietary fibre (roughage) gives the body no nutrients. Why is it still needed? (b) Give two jobs that water does in the body.

Answer: (a) it helps the body get rid of undigested food; (b) it helps absorb nutrients and removes wastes. (a) Roughage helps the body get rid of undigested food and lets stools pass smoothly; it comes mainly from plant foods. (b) Water helps the body take in nutrients from food, and it carries wastes out of the body in sweat and urine. (Roughage and water, pages 46 and 47.)

Question 4. In the kitchen, how can some of the vitamins in vegetables be lost? Give the two ways the chapter mentions.

Answer: by cooking at high heat, and by washing them after they have been cut or peeled. Some nutrients, such as vitamin C, are lost when vegetables are cooked, because of the high heat. Washing vegetables and fruits after cutting or peeling them can also wash away some vitamins. The chapter still says that all fruits and vegetables should be washed thoroughly before they are eaten. (Vitamins lost in preparation, page 46.)

Tests and labels

Question 5. A lunch plate has a bajra roti, a bowl of paneer, and spinach cooked in a little oil. Using the chapter's groups of nutrients, which group does each item mainly add?

Answer: bajra roti, carbohydrates; paneer, proteins; the oil, fats; spinach, vitamins and minerals, along with roughage. Bajra is a cereal, mainly carbohydrate, and the cooking oil is fat: both are energy-giving. Paneer is one of the animal sources of protein, the body-building nutrient. Spinach, a green vegetable, mainly adds vitamins and minerals, the protective nutrients, and also roughage (dietary fibre). Many foods contain more than one nutrient, so these are the main ones, not the only ones. (This question is about naming nutrient groups, not about what anyone should eat.) (Carbohydrates, fats and proteins, pages 40 and 41; vitamins, minerals and roughage, pages 45 to 47.)

Question 6. (a) According to the chapter, what two features make a food a "junk food"? (b) A snack gives a lot of energy (many calories). Why can it still give the body very little protection from disease?

Answer: (a) lots of calories from sugar and fat, and little protein, few vitamins and minerals, and little fibre; (b) its energy comes from sugar and fat, not from the protective nutrients. (a) The chapter describes junk foods as foods with high calories because of their high sugar and fat content, while giving the body only small amounts of protein, vitamins, minerals and dietary fibre. (b) Calories come from the energy-giving nutrients, carbohydrates such as sugar, and fats. Protection from disease comes from vitamins and minerals, the protective nutrients. A food can be rich in the first and poor in the second, so a lot of energy does not mean a lot of protection. (This question asks only what the chapter says; it gives no advice about any food.) (Junk food, page 52; energy-giving and protective nutrients, pages 41 and 45.)

Food and our world

Question 7. (a) What are "food miles"? (b) Give three reasons the chapter gives for reducing them.

Answer: (a) the whole distance a food travels from producer to consumer; (b) less cost and pollution in transport, support for local farmers, and fresher food. (a) The total distance a food item travels from the person who produces it to the person who eats it is its food miles. (b) Reducing food miles cuts the cost and the pollution of transporting food, supports local farmers, and keeps food fresh and healthy. (Food miles, page 54.)

Question 8. (a) What does the chapter mean by a "balanced diet"? (b) Two classmates are the same age. One of them trains for football every day, and the other does not play a sport. Using the chapter, why might the amount of protein their bodies need be different?

Answer: (a) a diet that gives every needed nutrient, plus roughage and water, each in proper quantity; (b) because physical activity changes how much of a nutrient a person needs, and the chapter says people who play sport need more protein for their muscles. (a) A balanced diet supplies every nutrient the body needs, together with roughage and water, each in proper quantity, so that the body can grow and develop well. (b) The chapter says the type and amount of nutrients a person needs can vary with physical activity, among other things such as age and health, and that people who play sport need more protein, to build their muscles. So the classmate who trains every day may need more protein. (This is the chapter's general point, not advice for any child.) (Proteins, page 41; balanced diet, page 51.)

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Sources

All opened and read on 2 November 2026. Page numbers are the printed page numbers of the textbook; printed page = PDF page + 34 for this chapter.

The facts are from the textbook pages above. The questions, answers and checks are our own. This guide is general information about the textbook, not health or diet advice; follow your teacher and the textbook.

Practise with the worksheet: Mindful Eating, Class 6 worksheet. Printable, in English, Hindi and Marathi, with an answer key.