NCERT Solutions Class 6 Science Chapter 3 - Mindful Eating: A Path to a Healthy Body

For students starting their journey in Science in Class 6, this journey is likely to be both enjoyable and a little overwhelming! And, thankfully, the NCERT Solutions for Chapter 3: Mindful Eating: A Path to a Healthy Body are exactly intended to provide support to learning in science, and make things simple and clear for young minds entering the exciting world of science, especially as it related to understanding our food, and how it relates to our health.

Science, in the end, really is a way of trying to make sense of the world: What is this world made of, and why do things happen the way they happen? Science is an empirical process of observation, experimentation, and evidence. Studying science helps us learn to be curious, ask questions, and apply logical reasoning—these same skills apply beyond academia.

The NCERT Solutions for Class 6 Science Chapter 3 are developing a solid understanding of how to think scientifically, by encouraging curiosity about the workings of the world, especially relating to one's own body and what they eat. When students engage with these solutions, they start to think of science, not as a separate topic, but as a process of looking at the world with curiosity, excitement, and critical awareness—especially when considering what they eat and their health.

1.0NCERT Solutions Class 6 Science Chapter 3: Mindful Eating - Download PDF

The NCERT Solutions for Class 6 Science Chapter 3 is available for practice here. Download the free PDF from below:

2.0Key Concepts in Chapter 3: Mindful Eating

National Council of Educational Research and Training (NCERT), especially in Class 6 Science, introduces students in Chapter "Mindful Eating" to the different nutrients that are present in food and their respective importance. We can take this further to the term "Mindful Eating" by extrapolating the understanding of what we eat, and the purpose of that relationship to our bodily health.

World of Food Chapter Introduction:

The beginning of the chapter gives an explanation regarding food and its compositions along with the difference between the components and how these effect our body's health, stimulating magnificent natural interest in students and how it relates to their diets.

Key Compositions of Food:

• Carbohydrates: The body's principal energy source.
• Fats: Provide more energy than carbohydrates and many lipid-soluble vitamins.
• Proteins: Only macronutrient essential to cellular repair and growth.
• Vitamins: Needed in small amounts in the diet to aid usual bodily functions and to prevent disease.
• Minerals: Support the body; strong bones and teeth and many processes.
• Dietary Fibre (Roughage): Aid digestion and waste removal.
• Water: All body functions rely on water.

The Use of Food Components and why Mindful Eating matters:

The chapter illustrates the importance of understanding food components through examples:

• A balanced diet: Our dietary choices should encompass the appropriate amounts of each nutrient for efficient health. Mindful eating can help raise our awareness of food balance.
• Nutritional Deficiencies: When someone's diet lacks certain nutrients, this deficiency will take a toll on the body and they may incur a disease. Mindful eating can assist with mitigating these deficiencies.
• Food Components Sources: Each of our dietary components are in certain foods. Mindful eating can enable us to find these foods.
• Testing for Food Components: Easy tests to identify the presence of starch, proteins and fats in food items allows us to take a scientific approach to our food.

Inculcating Healthy Eating Habits (Scientific Temperament):

This chapter helps students nurture a scientific temper towards food, which corresponds with Mindful Eating in terms of:

1. Observation and questioning: What contains what in different foods, how does it affect our bodies.
2. Logical thinking and critical reasoning: Making informed choices about what foods we choose to eat, informed by nutritional knowledge rather than taste or convenience.
3. Evidence based logic: Realizing how food impacts our health and how we make informed choices based on scientific understanding in what we elect if we choose to eat.

Real-life Examples:

The chapter incorporates real-life examples to assist students with scientific concepts related to food, using examples students can relate to, from common situations in daily life for Class 6 such as choosing better snacks over junk food or understanding why athletes require higher levels of carbohydrates.

Here are some of the common subtopics discussed in this chapter, focused on relating to a healthy body and mindful eating:

• Introduction to Food Components:
• • What are the main components of food?
  • Why do we need different types of food?
• Carbohydrates, Fats, and Proteins:
• • Sources and functions of energy-giving foods.
  • Sources and functions of body-building foods.
• Vitamins and Minerals:
• • Types of vitamins (A, B, C, D, E, K) and their importance.
  • Important minerals (Calcium, Iron, Iodine, etc.) and their roles.
  • How these protect our body from diseases.
• Dietary Fibre (Roughage) and Water:
• • Importance for digestion and overall health.
  • Hydration and its role in body functions.
• Balanced Diet:
• • What constitutes a balanced diet for different age groups.
  • The concept of eating a variety of foods in appropriate amounts.
• Deficiency Diseases:
• • Common diseases caused by lack of specific nutrients (e.g., scurvy, rickets, goitre).
  • Understanding the link between diet and health.
• Obesity:
• • The concept of eating too much fatty food and its consequences.
  • Understanding portion control, a key aspect of mindful eating.
• Food Preservation (briefly):
• • Simple methods to keep food fresh and healthy.

3.0NCERT Solutions Class 6 Science Chapter 3 : Detailed Solutions

• Pick the odd one out and give reasons. (i) Jowar, Bajra, Ragi, Chana (ii) Kidney beans, Green gram, Soya bean, Rice. Ans. (i) Chana is odd one as it's a pulse while jowar, bajra and ragi are millets (cereal). (ii) Rice is odd one as it's a cereal grain while kidney bean, soya bean, green bean are pulses or legumes.
• Discuss traditional versus modern culinary practices in India. Ans. Traditional and modern culinary practices in India showcase a rich tapestry of culture, ingredients and techniques as traditional Indian cooking relies heavily on local, seasonal ingredients. Spices, grains and vegetables. Methods like slow cooking, steaming and fermentation are common. Tandoors, clay pots and open flames are often used Each region has distinct culinary traditions like the use of mustard oil in Bengal or coconut in South Indian cuisine - reflecting local geography and climate whereas modern Indian cuisines incorporates international flavours and techniques, leading to fusion dishes that blend Indian spices with global ingredients. There's a growing focus on health and nutrition, with a rise in vegetarian and vegan options, as well as gluten-free and organic choices. With busy lifestyle, many modern cooks prefer quick, easy recipes and pre-packaged ingredients. Technology, like microwaves and pressure cookers are widely used.
• 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. Ans. Ravi can ask the following question - (i) How can certain food contribute to improving heath or preventing illness? (ii) Are these specific food or ingredients particularly effective in promoting wellness? (iii)How traditional dietary practices align with the idea of food as medicine?
• Not all delicious food are necessarily healthy, while not all nutritious food are always enjoyable. Share your thoughts along with a few examples. Ans. The relationship between deliciousness and healthiness in food is complex. Fast food items like burgers, fries and pizza can be high in unhealthy fats, sugars and sodium, leading to health issues if consumed regularly. Also, desserts like cakes, pastries and ice creams are often loaded with sugars and refined carbohydrates and on the other hand bitter vegetables like kale or brussels sprouts are highly nutritious, packed with vitamins and minerals. so it's important to find a balance and explore ways to make healthy food more enjoyable.
• 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. Ans. For Medu to alleviate his stomach ache and constipation, he should incorporate More Vegetables to his diet like carrots, cucumbers or spinach and Include high-fibre food such as whole grains (like whole wheat bread and brown rice) fruits (like apples, pears and berries) and legumes (like lentils and beans). Fibre helps regulate digestion and can prevent constipation. Ensure he drinks plenty of water throughout the day. Reduce the intake of biscuits, noodles and white bread, which often lack fibre. Includes healthy fats, such as avocados, nuts and seeds, which can promote better digestion.
• 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). Ans. (i) Reshma may be suffering from night blindness, which is often associated with a deficiency in vitamin-A. (ii) The component likely lacking in her diet is vitamin-A. (iii) Suggested food items: Carrots: Rich in beta-carotene, which the body converts into vitamin-A. Sweet potato: Another excellent source of beta-carotene. Greens Leafy vegetables: Such as spinach and kale, which are high in vitamin-A. Eggs: Provide vitamin-A in a readily absorbable form.
• You are provided the following - (i) Canned fruit juice (ii) Fresh fruit juice (iii) Fresh fruit Which one would you prefer and why? Ans. I would prefer fresh fruit as they contain higher levels of vitamins, minerals and antioxidants, provide dietary fibre, which aids digestion. They have natural sugars, whereas canned fruit juices can contain added sugars and preservatives, making them less healthy options. Overall, choosing fresh fruit supports better health and offers a more satisfying eating experience.
• 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. Now 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? Ans. (i) The doctor likely gave calcium tablets to aid in the healing process of the fracture as calcium is essential for bones health and healing which will promote bone strength and helping the body to recover properly. (ii) The doctor likely prescribed vitamin-D along with calcium to improve calcium absorption and optimize the healing of the fracture. (iii) Questions that might arise - a. Is the fracture healing properly? b. Does the patient have vitamin - D deficiency? c. What are the possible side effects or risks of taking calcium and vitamin D together?
• 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? Ans. Sugar does not give blue-back colour when tested with iodine. Iodine specifically reacts with starch, a complex carbohydrate and not with simple sugars like glucose or sucrose. Thus, the lack of colour change with iodine indicates that the substance being tested is a simple sugar and not starch.
• 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. Ans. To illustrate the relationship between starch and carbohydrates through an activity. Material Needed:

• Different food items: Bread, rice, potatoes, fruits (like apples or bananas) and sugary snack (like candy).
• Two large bowls and containers labelled "starch" and "other carbohydrates". Steps: (i) Observation: Look at each food items and discuss its characteristics (texture, appearance etc.). (ii) Sorting:
• Place items like bread, rice and potatoes in the "Starch" bowl.
• Place fruits and sugary snacks in the "other carbohydrates" bowl. (iii)Discussion:
• Talk about how all starches are carbohydrates, but food like fruits and candies are also carbohydrates, just not starches.
• Highlight the different roles of starches (energy storage) versus simple sugars (quick energy). (iv) Conclusion:
• Reinforce the idea that while all starches fall under the carbohydrate category, not all carbohydrates are starches. This activity demonstrates the relationship between starches and carbohydrates.

• 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? Ans. The colour change of iodine to blue-black occurs in the presence of starch, which forms a complex with iodine. If the teacher's saree had starch (common in fabrics like cotton), the iodine would react, causing the colour change. Misthi's socks might not have been made from a synthetic material that doesn't react with iodine in the same way.
• Why are millets considered a healthy choice of food? Can eating just millets suffice for the nutritional requirements of the body? Discuss. Ans. Millets like pearl millet (Bajra), Finger millet (Ragi), Foxtail millets, Barnyard millet, little millet, Proso millet are healthy for several reasons as they are rich in protein, fibre, vitamins (especially B vitamins) and essential minerals like iron, magnesium and phosphorus and also their fibre content can help reduce cholesterol levels, promoting cardiovascular health. Millets are suitable for those with gluten intolerance or celiac disease. Millets are nutritious but they cannot completely fulfil all dietary needs on their own. A balanced diet should be there to ensure you receive all essential nutrients.
• You are given a sample of a solution. How would you check the possibility of it being an iodine solution? Ans. To check if a sample solution is iodine using food items, you can use the starch test - (i) Gather Materials: Obtain a food item rich in starch, such as a potato, rice or corn. (ii) Prepares the Starch Test:

• If using a potato, you can slice it open to expose the flesh.
• If using cooked rice, place a small amount it a dish. (iii) Add the Sample: Place a few drops of the sample solution onto the starch-rich food item. (iv) Observe the Colour Change: If the iodine is present, the area where the sample was applied will turn blueblack, indicating a positive reaction. This simple test effectively demonstrates the presence of iodine in the solution.

4.0Key Features of NCERT Solutions Class 6 Science Chapter 3: Mindful Eating

• A Robust Foundation in Nutrition: The solutions provide appropriately detailed explanations, and organized solutions which allow students to build a robust foundation of understanding basic principles and concepts of nutrition provided in Class 6. This foundation is critical for mindful eating, as it allows students to have an idea of what it is they are eating.
• Improved Conceptual Understanding: They provide solutions; they explain the "why" and "how" when explaining nutritional phenomena covered in Class 6 Science Chapter 3, which develops a deeper understanding of the concepts of nutrition. This understanding provides the basis for mindful and healthier food choices.
• Improved Problem Solving Flow Chart: If students consume the solutions regularly, it is going to support the development of a systematic way to approach solving problems; as this is an important skill when working in Science. When applied to food, this means they are able to analyze their food choices and its consequences.
• Improved Exam Readiness: It provides students the opportunity to practice solving an alternative set of questions (multiple choice, short answer, long answer, case study) , which provides the framework for students to enter the exam for the first time feeling confident and capable of doing well. Understanding these concepts will also provide them with the capacity to make healthier life decisions.
• Improved confidence: When students can understand and answer the textbook questions appropriately; it enhances their ability to understand and manage their own diet and health.