Mindful Eating: A Path to a Healthy BodyClass 6 Science NCERT Solutions
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Q1Learning further
Help your mother in unpacking the packets of various food items after shopping for grocery next time. Read the nutritional information of at least three fortified food items and analyse those.
Solution
This activity aims to help students understand the concept of fortified foods and analyse nutritional information labels. Fortified foods have additional nutrients added to them during processing to improve their nutritional quality. Students should look for food items that explicitly state 'fortified with...' or 'enriched with...' on their packaging.
Example Analysis:
- Food Item 1: Iodised Salt
- Nutritional Information: Mentions 'Iodine'.
- Analysis: Common salt is fortified with iodine to prevent iodine deficiency disorders like goitre. This is a crucial public health initiative.
- Food Item 2: Fortified Milk
- Nutritional Information: Often mentions 'Vitamin A' and 'Vitamin D'.
- Analysis: Milk is commonly fortified with Vitamin D to help the body absorb calcium, which is vital for bone health. Vitamin A might be added for vision and immune function.
- Food Item 3: Fortified Breakfast Cereal
- Nutritional Information: May list various B vitamins (e.g., Vitamin , , ), Iron, Folic Acid.
- Analysis: Cereals are often fortified to provide a wide range of essential vitamins and minerals, helping to combat common deficiencies and contribute to overall energy and well-being, especially for children.
Q2Learning further
The Apatani tribe of Arunachal Pradesh produces a salt called tapyo to fulfil their dietary requirements. Collect more information from the internet about their salt making process and the need to make their own salt. Collect pictures and paste them on a chart paper. Also, write a paragraph about the process of making this salt and its usefulness.
Solution
This activity encourages research into traditional food practices and local resource utilisation. Students should use internet search engines to find information about the Apatani tribe and their unique salt-making process.
Guidance for Research and Paragraph:
- Salt-making process: Research will likely reveal that
tapyosalt is traditionally made from the ashes of certain plants (like bamboo or specific leaves/stems) which are rich in minerals. The ashes are typically filtered with water, and the resulting brine is then evaporated to yield a mineral-rich salt. This process differs significantly from sea salt or rock salt production. - Need to make their own salt: The Apatani region is landlocked and historically had limited access to sea salt or rock salt. Making
tapyosalt locally allowed the community to fulfil their dietary mineral requirements, especially for iodine and other trace elements, from indigenous plant sources. - Usefulness: Besides flavouring food,
tapyosalt is valued for its medicinal properties and mineral content, which are crucial for the health of the community in a region where external salt sources were scarce.
Q3Learning further
Vegetables or fruits that grow naturally in the forest or nearby fields without being cultivated by farmers are considered wild varieties. Traditionally, many tribal groups in India depend on these wild varieties, which form a part of their food. Read about ranbhajis from Maharashtra and edible mushrooms from Himachal Pradesh. Are you aware of any such wild varieties of food from your region? Discuss in class.
Solution
This activity promotes awareness of local biodiversity, traditional knowledge, and sustainable food sources. Students should research
ranbhajis (wild vegetables) of Maharashtra and edible wild mushrooms from Himachal Pradesh to understand their importance in tribal diets.Discussion points for class:
- Ranbhajis: These are various uncultivated leafy greens, tubers, and fruits found in forests, often collected by tribal communities in Maharashtra. They are highly nutritious and form a significant part of their diet, especially during specific seasons.
- Edible mushrooms from Himachal Pradesh: Himachal Pradesh's forests are rich in diverse flora, including various edible mushroom species that are foraged by local communities, providing protein and other nutrients.
- Local wild varieties: Students should be encouraged to think about or ask elders if there are any wild fruits, berries, leaves, or roots that grow naturally in their local area and are traditionally consumed. Examples might include wild berries, certain wild greens, or specific tubers, depending on the region's climate and flora.
- Importance: These wild varieties often possess unique nutritional profiles, are resilient to local conditions, and represent a sustainable food source that connects communities to their environment.
Q4Learning further
List junk foods you eat frequently. Ask your friends also to make such lists. On the basis of these lists, write a letter to your principal requesting to ban certain junk foods inside the school campus. Suggest some healthy options.
Solution
This activity encourages critical thinking about personal food choices, promotes advocacy for healthier environments, and practices persuasive writing.
Guidance for the letter:
- Introduction: State the purpose of the letter – concern over junk food consumption and its impact on student health.
- Body Paragraph 1 (Problem): Based on the lists compiled by students and friends, mention common junk foods consumed (e.g., potato wafers, carbonated drinks, fried snacks, sugary candies, instant noodles). Explain why these are considered junk foods (high sugar, fat, salt; low nutrients) and their negative health consequences (obesity, stomach aches, lack of energy, dental problems).
- Body Paragraph 2 (Solution/Request): Request the principal to ban or restrict the sale of these specific junk foods within the school campus (canteen, vending machines, school events).
- Body Paragraph 3 (Healthy Alternatives): Suggest healthy options that could be made available instead. Examples include:
- Fresh fruits (bananas, apples, oranges)
- Vegetable salads or sprouts
- Roasted chana (chickpeas) or other pulses
- Millets-based snacks (e.g., ragi cookies, jowar puffs)
- Buttermilk (
chhach), fresh fruit juices (without added sugar), or plain water - Homemade
parathasoridlis
- Conclusion: Reiterate the importance of a healthy diet for academic performance and overall well-being. Express gratitude for considering the request.
- Sign-off: Sincerely, [Your Name/Class/Group of Students].
Q5Learning further
Find out the variation in nutritional requirements of different individuals based on age, physical activity and health conditions. Record your observations. Discuss and analyse.
Solution
This activity aims to highlight that nutritional needs are not uniform but vary significantly among individuals. Students should research or discuss with family/teachers about different dietary needs.
Observations and Analysis:
- Age:
- Growing Children (like a 12-year-old): Need more protein for growth and repair, sufficient carbohydrates for energy, and a wide range of vitamins and minerals for overall development (e.g., calcium for bones, iron for blood).
- Adults: Nutritional needs stabilise, focusing on maintenance and energy for daily activities. Pregnant or lactating women have increased requirements for certain nutrients (e.g., iron, calcium, folic acid).
- Elderly: May require fewer calories due to decreased physical activity but still need nutrient-dense foods, often focusing on bone health (calcium, Vitamin D) and digestive health (fibre).
- Physical Activity:
- Sedentary individuals: Require fewer calories (carbohydrates and fats) to avoid weight gain.
- Highly active individuals/Sportspersons: Need significantly more carbohydrates for energy and often higher protein intake for muscle repair and building (as mentioned for sportspersons in the chapter).
- Health Conditions:
- Diabetes: Requires careful management of carbohydrate intake, especially simple sugars.
- Anemia: Needs iron-rich foods and Vitamin C for better absorption.
- Fractures: Require increased calcium and Vitamin D for bone healing.
- Scurvy: Needs Vitamin C-rich foods.
Discussion: The analysis shows that a 'one-size-fits-all' diet does not work. A balanced diet must be tailored to an individual's specific circumstances to ensure optimal health and prevent deficiency diseases or other health issues.
Q6Learning further
Prepare a diet chart to provide a balanced diet to a twelve-year-old child. The diet chart should include food items that are not expensive and are commonly available in your area.
Solution
This activity requires practical application of the knowledge about balanced diets, focusing on affordability and local availability.
Example Diet Chart for a 12-year-old (assuming common Indian context):
Goal: Provide all essential nutrients (carbohydrates, proteins, fats, vitamins, minerals), roughage, and water.
| Meal | Food Items (locally available & affordable) | Key Nutrients Provided |
|---|---|---|
| Early Morning | A glass of milk (or soya milk) | Protein, Calcium, Vitamin D |
| Breakfast | Poha (flattened rice) with vegetables (peas, carrots) OR Idli/Dosa with Sambhar OR Ragi Cheela | Carbohydrates, Vitamins, Minerals, Protein (from dal in sambhar/cheela) |
| Mid-morning Snack | A seasonal fruit (e.g., banana, apple, guava) OR a handful of roasted chana | Vitamins, Dietary Fibre, (Protein from chana) |
| Lunch | Chapati (whole wheat) / Rice, Dal (lentil curry), Green leafy vegetable curry, Curd | Carbohydrates, Protein, Dietary Fibre, Vitamins, Minerals, Calcium |
| Evening Snack | Sprouted moong salad OR a small bowl of dalia (broken wheat) porridge OR Lassi (buttermilk) | Protein, Vitamins, Minerals, Fibre, Calcium |
| Dinner | Chapati / Rice, Mixed vegetable curry, A small portion of paneer (cottage cheese) or Egg curry (if non-vegetarian) | Carbohydrates, Vitamins, Minerals, Protein, Fats, Dietary Fibre |
| Before Bed | A glass of warm milk (optional) | Protein, Calcium |
Additional Notes:
- Ensure the child drinks 6-8 glasses of water throughout the day.
- Include a small amount of healthy fats (e.g., ghee, groundnut oil) in cooking.
- Encourage variety in vegetables and pulses consumed over the week.
- Limit consumption of junk food, sugary drinks, and excessive fried items.
This chart focuses on common, affordable Indian food items to provide a balanced intake of all necessary nutrients for a growing 12-year-old.
Q1Let us enhance our learning
Pick the odd one out and give reasons:
(i)
Jowar, Bajra, Ragi, Chana
(ii)
Kidney beans, Green gram, Soya bean, Rice
Solution
(i)
Chana is the odd one out.
Reason: Jowar, Bajra, and Ragi are all types of millets (nutri-cereals), which are grains. Chana, on the other hand, is a pulse or chickpea, which is a legume and a source of protein.
(ii)
Rice is the odd one out.
Reason: Kidney beans, Green gram, and Soya bean are all types of pulses or beans, which are good sources of protein. Rice is a cereal grain, primarily a source of carbohydrates.
Q2Let us enhance our learning
Discuss traditional versus modern culinary practices in India.
Solution
Culinary practices, or cooking methods, have undergone significant changes over time in India. Traditionally, cooking was often done using a
chulha, which is a clay stove burning wood or cow dung. Grinding of spices and grains was typically done manually using a sil-batta (grinding stone). These traditional methods were often time-consuming but used readily available local resources.Modern culinary practices involve the use of advanced technology. Most households now use gas stoves, which are more convenient and faster than
chulhas. Electrical grinders have replaced sil-battas for grinding, offering ease and speed. These changes are primarily driven by factors such as technological development, improved transportation networks that make modern appliances accessible, and better communication, leading to the adoption of new cooking tools and techniques. While modern practices offer convenience, some traditional methods are still valued for the unique flavours they impart to food.Q3Let us enhance our learning
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.
Solution
Here are two questions Ravi can ask his teacher:
- "Can you give examples of specific foods that can help cure or prevent certain diseases, similar to how medicines work?"
- "If someone has a nutrient deficiency, how exactly does eating certain foods help their body recover and function normally again?"
Q4Let us enhance our learning
Not all delicious foods are necessarily healthy, while not all nutritious foods are always enjoyable. Share your thoughts along with a few examples.
Solution
This statement highlights an important aspect of food choices. Many foods that are delicious are not always healthy, especially if consumed frequently or in large quantities. For example, potato wafers, candy bars, and carbonated drinks are often considered delicious due to their high sugar, fat, and salt content. However, they are classified as junk foods because they provide very low amounts of essential nutrients like proteins, vitamins, minerals, and dietary fibres. Regular consumption of such foods can lead to health problems like obesity.
Conversely, some nutritious foods might not be universally enjoyable or considered 'delicious' by everyone. Green leafy vegetables, certain pulses, or some millets might not be as appealing to some people as junk food. However, these foods are packed with essential vitamins, minerals, proteins, and dietary fibres that are crucial for the body's growth, repair, energy, and protection from diseases. The key to a healthy body is to strive for a balanced diet that includes a variety of nutritious foods, even if it means developing a taste for them, while consuming delicious but unhealthy foods in moderation.
Q5Let us enhance our learning
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.
Solution
Medu's diet of biscuits, noodles, and white bread is likely lacking in dietary fibres (roughage), vitamins, and minerals. This type of diet, often associated with junk food, is high in refined carbohydrates and fats but low in essential nutrients. The stomach ache and constipation he experiences are common symptoms of insufficient dietary fibre intake.
To get rid of these problems, Medu should make the following changes in his diet:
- Include plenty of vegetables and fruits: These are excellent sources of dietary fibres, which help in the smooth passage of stools and prevent constipation. They also provide essential vitamins and minerals.
- Switch to whole grains: Instead of white bread and refined noodles, he should opt for whole wheat bread, whole grain cereals, and millets (like jowar, bajra, ragi). Whole grains are rich in fibre and other nutrients.
- Incorporate pulses and nuts: These provide roughage, protein, and other vital nutrients that are often missing in a diet focused on processed foods.
By including these food items, Medu will ensure his body receives adequate dietary fibres, which are crucial for a healthy digestive system, thereby relieving his stomach ache and constipation. He will also gain the necessary vitamins and minerals for overall health.
Q6Let us enhance our learning
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).
Solution
(i)
Reshma is suffering from Loss of vision or Night blindness.
(ii)
The food component lacking in her diet may be Vitamin A.
(iii)
To overcome this problem, Reshma should include food items rich in Vitamin A in her diet. Some suggestions are:
1. Papaya
2. Carrot
3. Mango
4. Milk
Q7Let us enhance our learning
You are provided the following:
(i)
Canned fruit juice
(ii)
Fresh fruit juice
(iii)
Fresh fruit Which one would you prefer and why?
Solution
I would prefer (iii) Fresh fruit.
Reason: Fresh fruit is the healthiest option because it contains all the natural dietary fibres (roughage), vitamins, and minerals intact. Dietary fibres are crucial for digestion and overall gut health. While fresh fruit juice (ii) retains some vitamins and minerals, it typically lacks the fibre present in the whole fruit. Canned fruit juice (i) is the least preferable option as it often contains added sugars, preservatives, and may have lost a significant amount of its natural vitamins and minerals due to processing and heat treatment. Some nutrients, like Vitamin C, can be easily destroyed during processing or cooking. Therefore, consuming fresh, whole fruit ensures maximum nutritional benefit.
Q8Let us enhance our learning
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?
Solution
(i)
The doctor gave calcium tablets to Gourav because calcium is essential for keeping bones and teeth healthy. Since Gourav had a fracture, supplementing calcium helps in the repair and strengthening of his bones.
(ii)
On the second visit, the doctor gave Vitamin D syrup along with calcium tablets because Vitamin D helps the body absorb calcium for bone and teeth health. Without sufficient Vitamin D, the body cannot effectively utilise the calcium provided, making the calcium tablets less effective for bone healing.
(iii)
A question that arises in my mind about the doctor's choices is: "Why did the doctor not advise Gourav to get sufficient exposure to sunlight, which is a natural source of Vitamin D, in addition to or instead of the Vitamin D syrup?"
Q9Let us enhance our learning
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?
Solution
The possible reason is that iodine solution tests specifically for the presence of starch, which is a complex carbohydrate. While sugar is also a type of carbohydrate (a simple carbohydrate), it does not react with iodine solution to produce a blue-black colour. Therefore, the absence of a colour change indicates that starch is not present in the sugar sample, even though it is a carbohydrate.
Q10Let us enhance our learning
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.
Solution
Raman's statement, "All starches are carbohydrates but not all carbohydrates are starches," is correct. Carbohydrates are a broad group of organic compounds that include sugars, starches, and fibres. Starch is a specific type of complex carbohydrate.
Activity to test the statement:
Aim: To demonstrate that while starch is a carbohydrate, not all carbohydrates are starch.
Materials:
- Small quantities of food items: a slice of potato (rich in starch), common sugar (a carbohydrate, but not starch), a piece of bread (rich in starch).
- Diluted iodine solution.
- Separate dishes or test tubes.
- Dropper.
Procedure:
- Place a small piece of potato on one dish, a small amount of sugar on another, and a piece of bread on a third dish.
- Using a dropper, add 2-3 drops of diluted iodine solution onto each food item.
- Observe any changes in the colour of the food items.
Observations:
- The potato and bread (which contain starch) will turn blue-black.
- The common sugar (which is a carbohydrate but not starch) will not turn blue-black; its colour will remain unchanged or show the colour of the iodine solution itself.
Conclusion:
This activity shows that potato and bread, which are known to be rich in starch, give a positive test for starch (blue-black colour with iodine). Sugar, while a carbohydrate, does not give a positive starch test. This supports Raman's statement that all starches are carbohydrates, but not all carbohydrates are starches.
Q11Let us enhance our learning
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?
Solution
The possible reason for the different observations is the presence of starch. The teacher's saree likely contained starch, possibly from being starched during laundry or from the fabric treatment. When iodine solution comes into contact with starch, it reacts to produce a blue-black colour. Mishti's socks, on the other hand, likely did not contain any starch. Therefore, the iodine solution did not cause a colour change on her socks, indicating the absence of starch.
Q12Let us enhance our learning
Why are millets considered a healthy choice of food? Can eating just millets suffice for the nutritional requirements of the body? Discuss.
Solution
Millets are considered a healthy choice of food for several reasons. They are also known as nutri-cereals because they are excellent sources of various essential nutrients. Millets are rich in vitamins, minerals like iron and calcium, and dietary fibres. These components contribute significantly to a balanced diet, supporting the normal functioning of our body, providing energy, aiding digestion, and helping to prevent deficiency diseases. Furthermore, millets are easily cultivated in different climatic conditions, making them a sustainable and accessible food source.
However, eating just millets cannot suffice for the nutritional requirements of the body. A balanced diet requires all essential nutrients (carbohydrates, fats, proteins, vitamins, and minerals), along with adequate roughage and water, in the right amounts for proper growth and development. While millets are highly nutritious and provide many benefits, they do not contain all the necessary nutrients in the optimal quantities required for complete bodily functions. For example, they might not be sufficient sources of certain proteins or fats. Therefore, a diverse diet that includes a variety of food groups—cereals (including millets), pulses, vegetables, fruits, dairy, and healthy fats—is crucial to meet all nutritional needs and maintain overall health.
Q13Let us enhance our learning
You are given a sample of a solution. How would you check the possibility of it being an iodine solution?
Solution
To check the possibility of a given sample solution being an iodine solution, one can perform a simple starch test.
Procedure:
- Take a small amount of a food item that is known to contain starch, such as a slice of potato, a small piece of bread, or some boiled rice.
- Place the starch-containing food item on a clean surface or in a test tube.
- Using a dropper, add 2-3 drops of the given sample solution onto the food item.
Observation:
- If the food item turns blue-black, then it is highly probable that the given sample solution is an iodine solution.
- If there is no blue-black colour change, it is likely not an iodine solution.