Class 6 Science Chapter 3 Mindful Eating: A Path to a Healthy Body Practice Paper 3

Class: VI Subject: Science Session: 2025-26 Chapter: 03 - Mindful Eating: A Path to a Healthy Body Time: 1½ Hours Max. Marks: 40

General Instructions:

1. All questions are compulsory.

2. This question paper contains 20 questions divided into five sections A, B, C, D and E.

3. Section A contains 10 MCQs of 1 mark each.

4. Section B contains 4 questions of 2 marks each.

5. Section C contains 3 questions of 3 marks each.

6. Section D contains 1 question of 5 marks.

7. Section E contains 2 Case Study Based questions of 4 marks each.

SECTION A - Multiple Choice Questions (1 mark each)

Q1. Which of these is a plant source of protein?
(a) Fish
(b) Milk
(c) Peas and beans
(d) Eggs

Q2. Beriberi is caused by deficiency of:
(a) Vitamin A
(b) Vitamin B1
(c) Vitamin C
(d) Vitamin D

Q3. When copper sulphate and caustic soda are added to protein, what color appears?
(a) Blue
(b) Red
(c) Violet
(d) Yellow

Q4. Which is NOT a source of carbohydrates?
(a) Wheat
(b) Rice
(c) Fish
(d) Sugarcane

Q5. The traditional grinding tool used with a mortar is called:
(a) Pestle and mortar
(b) Sil-batta
(c) Chakki
(d) Sieve

Q6. Which symptom indicates anaemia?
(a) Bone and tooth decay
(b) Weakness and shortness of breath
(c) Bleeding gums
(d) Poor vision

Q7. Food miles refers to:
(a) Distance between farms
(b) Distance food travels from producer to consumer
(c) Height of food storage
(d) Speed of food transportation

Q8. Which food item has oily patch on paper?
(a) Potato
(b) Bread
(c) Peanuts
(d) Rice

Q9. Calcium deficiency causes:
(a) Anaemia
(b) Bone and tooth decay
(c) Night blindness
(d) Goitre

Q10. Which is a protective nutrient?
(a) Carbohydrate
(b) Fat
(c) Vitamin
(d) Starch

SECTION B - Short Answer Questions (2 marks each)

Q11. Differentiate between carbohydrates and proteins based on their functions.

Q12. What changes in food habits and cooking practices occurred due to technological development?

Q13. Why is eating locally grown food beneficial? List two benefits.

Q14. Name two plant-based and two animal-based sources of protein.

SECTION C - Short Answer Questions (3 marks each)

Q15. Explain the procedure for testing starch in food items with iodine. What would indicate a positive result?

Q16. What is the importance of water and dietary fibre in our diet? How do they help our body?

Q17. Design a one-day balanced diet chart for a 12-year-old child. Include different food groups.

SECTION D - Long Answer Question (5 marks)

Q18. Explain what a balanced diet is. Describe all seven essential components of a balanced diet and give examples of food sources for each.

SECTION E - Case Study Based Questions (4 marks each)

Q19. Case Study: Food Testing Experiment A student conducted food testing experiments on various food items (potato, rice, peanuts, bread, butter) using starch, fat, and protein tests. Results showed: Potato (starch +ve), Peanuts (starch +ve, fat +ve, protein +ve), Butter (fat +ve), Rice (starch +ve), Bread (starch +ve, protein +ve) (i) Which food item has maximum nutrients? (ii) Which food should be chosen for energy only? (iii) Why is it important to include different foods in diet?

Q20. Case Study: Disease Prevention Through Nutrition A deficiency of certain nutrients can lead to specific diseases. For example, Vitamin A deficiency causes night blindness, Vitamin D deficiency causes rickets, and Iron deficiency causes anaemia. A child showing signs of weakness and shortness of breath visited a doctor. (i) What deficiency disease is the child likely suffering from? (ii) Which nutrient should be added to the diet? (iii) List three food items rich in this nutrient. DETAILED ANSWER KEY - PAPER 03

SECTION A - Answers to MCQs

Q1. Answer:
(c) Peas and beans Plant sources of protein include pulses, beans, peas, nuts, and soya bean. Fish, milk, and eggs are animal sources.

Q2. Answer:
(b) Vitamin B1 Beriberi is caused by Vitamin B1 deficiency, resulting in swelling, tingling, burning sensation in feet and hands, and trouble breathing.

Q3. Answer:
(c) Violet When copper sulphate and caustic soda are added to protein, a violet/purple color appears, confirming the presence of protein.

Q4. Answer:
(c) Fish Fish is a source of protein and fat, not carbohydrates. Wheat, rice, and sugarcane are carbohydrate sources.

Q5. Answer:
(b) Sil-batta Sil-batta is a stone grinder traditionally used for grinding grains. It consists of a flat stone (sil) and a cylindrical stone (batta) held in hand.

Q6. Answer:
(b) Weakness and shortness of breath Anaemia is caused by iron deficiency, resulting in weakness, tiredness, and shortness of breath.

Q7. Answer:
(b) Distance food travels from producer to consumer Food miles is the entire distance traveled by food from farm to consumer, including all transportation stages.

Q8. Answer:
(c) Peanuts Peanuts contain high fat content, so they leave an oily patch on paper. Butter also shows fat. Potato, bread, and rice do not contain much fat.

Q9. Answer:
(b) Bone and tooth decay Calcium deficiency results in weak bones and tooth decay. Calcium is essential for healthy bones and teeth.

Q10. Answer:
(c) Vitamin Vitamins (and minerals) are protective nutrients that protect our body from diseases. Carbohydrates and fats provide energy; proteins build tissues.

SECTION B - Answers to Short Answer Questions

Q11. Answer: Carbohydrates: Primary energy-giving nutrient, provides energy for daily activities, sources: wheat, rice, sugar Proteins: Body-building nutrient, supports growth and repair of tissues, sources: pulses, milk, eggs. Both are essential but serve different functions.

Q12. Answer: Technological development brought: (1) Cooking changed from chulha to gas/electric stoves - faster and cleaner, (2) Grinding changed from sil-batta to electrical grinders - less effort and time, (3) Food preservation and transportation improved - more variety of foods available.

Q13. Answer: Benefits of eating locally grown food: (1) Reduces food miles - less pollution during transport (2) Food is fresher and healthier - retains more nutrients (3) Supports local farmers and economy (4) Good for environment - reduces carbon footprint

Q14. Answer: Plant-based proteins: Pulses (dal), beans, peas, peanuts, soya bean Animal-based proteins: Milk, paneer, eggs, fish, meat, chicken

SECTION C - Answers to Short Answer Questions

Q15. Answer: Procedure: (1) Take a small quantity of food item, (2) Place on a separate dish, (3) Add 2-3 drops of diluted iodine

solution using dropper, (4) Observe color change.

Positive result: Blue-black color indicates presence of starch.

Q16. Answer: Water: Helps absorb nutrients from food, removes waste from body through sweat and urine, maintains body temperature, essential for all bodily functions. Dietary fibre (roughage): Does not provide nutrients but is essential, helps remove undigested food, ensures smooth passage of stools, prevents constipation.

Q17. Answer: Sample Balanced Diet for 12-year-old: Breakfast: Whole wheat toast, egg, glass of milk Mid-morning: Fresh fruit (apple/banana) Lunch: Rice, dal, green vegetables, yogurt Evening snack: Roasted chana or peanuts Dinner: Chapati, vegetable curry, spinach Includes: Carbohydrates (grains), proteins (dal, egg, milk), fats (minimal), vitamins/minerals (fruits, vegetables), water and fibre.

SECTION D - Answer to Long Answer Question

Q18. Answer: Balanced Diet Definition and Components: Definition: A diet containing all essential nutrients, roughage, and water in the right amounts for proper growth and development is a balanced diet. Seven components:

1. Carbohydrates (energy-giving) - Wheat, rice, sugar

2. Proteins (body-building) - Pulses, milk, eggs, fish

3. Fats (energy-giving) - Oil, butter, nuts

4. Vitamins (protective) - Fruits, vegetables

5. Minerals (protective) - Milk, green vegetables, iodised salt

6. Dietary fibre/Roughage - Whole grains, vegetables, fruits

7. Water - Plain water, fruits, vegetables Importance: Provides energy, supports growth, repairs body, prevents diseases, maintains health.

SECTION E - Answers to Case Study Based Questions

Q19. Answer: (i) Peanuts have maximum nutrients as it shows presence of starch, fat, and protein (+ve for all three tests) (ii) Butter should be chosen for energy only as it contains only fat (iii) It is important to include different foods in diet because: (1) Different foods provide different nutrients, (2) No single food contains all nutrients, (3) A variety ensures balanced diet, (4) Prevents nutritional deficiencies.

Q20. Answer: (i) The child is likely suffering from Anaemia (symptoms: weakness, shortness of breath) (ii) Iron nutrient should be added (iii) Three food items rich in iron: (1) Green leafy vegetables (spinach, lettuce), (2) Beetroot, (3) Pomegranate