Class 6 Science Chapter 3 MCQ – Mindful Eating: A Path to a Healthy Body
Class 6 Science Chapter 3 MCQs for “Mindful Eating: A Path to a Healthy Body” (based on NCERT textbook Curiosity ).
MCQ with Answers for Practice – Chapter 3 – Mindful Eating: A Path to a Healthy Body
This includes All types of MCQs normally asked in school exams, tests, and NCERT exercises.
SECTION A — BASIC UNDERSTANDING MCQs
1. According to the wise saying, a healthy person is one who eats food that is:
A. Rich in sugar only
B. Wholesome, moderate, and suitable for season
C. Only vegetarian
D. Only cooked food
Answer: B. A healthy person eats wholesome food in moderate quantity suitable to season, time, and place.
2. The meaning of the phrase “annena jātāni jivanti” is:
A. Food gives colour to life
B. Food gives life to living beings
C. Food is expensive
D. Food changes with seasons
Answer: B. The Sanskrit phrase means that food gives life to all living beings.
3. Which activity in the chapter asks students to record weekly food items?
A. Activity 3.5
B. Activity 3.1
C. Activity 3.7
D. Activity 3.9
Answer: B. Activity 3.1 involves recording food eaten over a week.
4. Diversity in food across India exists mainly due to:
A. Only festivals
B. Only technology
C. Crops grown, climate, culture
D. Water availability only
Answer: C. Food diversity comes from crops grown, climate, taste, culture, and traditions.
5. Which of these is a traditional food item from Punjab?
A. Idli
B. Ragi mudde
C. Makki di roti
D. Utti
Answer: C. Makki di roti is a traditional Punjabi food.
6. Karnataka is known for which locally grown crop?
A. Wheat
B. Ragi
C. Maize
D. Soya bean
Answer: B. Ragi is a commonly grown crop in Karnataka.
7. What is the main reason for changes in cooking practices over time?
A. Fashion
B. Technological development and improved transport
C. More festivals
D. Lack of firewood
Answer: B. Modern appliances and transport improved cooking methods over time.
8. Earlier most grinding was done using:
A. Mixers
B. Gas stoves
C. Sil-batta
D. Oven
Answer: C. Sil-batta was used traditionally for grinding.
SECTION B — COMPONENTS OF FOOD MCQs
9. Glucose is an example of:
A. Protein
B. Fat
C. Carbohydrate
D. Mineral
Answer: C. Glucose is a carbohydrate that provides quick energy.
10. Which of these is a source of carbohydrates?
A. Almonds
B. Rice
C. Egg
D. Coconut oil
Answer: B. Rice is a major source of carbohydrates.
11. Laddoos are commonly eaten in winter because they contain:
A. No fats
B. Ghee, nuts and edible gum
C. Only sugar
D. Only proteins
Answer: B. Laddoos contain ghee, nuts, and goond which give warmth and energy in winter.
12. Fats come from:
A. Only animals
B. Only plants
C. Both plants and animals
D. Only packaged foods
Answer: C. Fats are found in both plant and animal foods such as nuts and butter.
13. Which one is an animal source of protein?
A. Soya bean
B. Paneer
C. Almond
D. Pumpkin seed
Answer: B. Paneer is an animal-based protein source.
14. Proteins are called:
A. Energy-giving foods
B. Body-building foods
C. Protective foods
D. Roughage
Answer: B. Proteins help in growth and repair, so they are body-building foods.
15. Deficiency of Vitamin C causes:
A. Rickets
B. Night blindness
C. Scurvy
D. Anaemia
Answer: C. Vitamin C deficiency leads to scurvy with bleeding gums.
16. Goitre is caused by a deficiency of:
A. Calcium
B. Iron
C. Vitamin B1
D. Iodine
Answer: D. Lack of iodine causes swelling of the neck known as goitre.
17. Vitamin D helps the body absorb:
A. Iodine
B. Calcium
C. Iron
D. Fat
Answer: B. Vitamin D helps in absorption of calcium for strong bones and teeth.
18. Dietary fibre is also known as:
A. Mineral
B. Roughage
C. Vitamin
D. Carbohydrate
Answer: B. Roughage is the non-digestible part of food that helps bowel movement.
19. Which component does not give nutrients but helps bowel movement?
A. Fat
B. Protein
C. Roughage
D. Vitamins
Answer: C. Roughage does not provide nutrients but helps remove waste.
20. Which vitamin is obtained naturally by exposure to sunlight?
A. Vitamin A
B. Vitamin B1
C. Vitamin C
D. Vitamin D
Answer: D. Our body produces Vitamin D when exposed to sunlight.
SECTION C — TESTS FOR NUTRIENTS MCQs
21. Starch turns blue-black when tested with:
A. Water
B. Vinegar
C. Iodine solution
D. Salt solution
Answer: C. Iodine reacts with starch and produces a blue-black colour.
22. Oily patch on paper indicates presence of:
A. Vitamins
B. Fats
C. Minerals
D. Starch
Answer: B. Food containing fats leaves a translucent oily patch.
23. Violet colour in the protein test appears due to:
A. Sugar
B. Fat
C. Protein
D. Vitamin C
Answer: C. A violet colour indicates the presence of proteins.
24. Which chemical is used in the protein test?
A. Lemon juice
B. Iodine
C. Copper sulphate + caustic soda
D. Salt
Answer: C. Protein test uses copper sulphate and caustic soda.
25. Which food item contains both protein and fat?
A. Potato
B. Bread
C. Peanuts
D. Rice
Answer: C. Peanuts show presence of both fats and proteins.
SECTION D — BALANCED DIET & JUNK FOOD MCQs
26. A balanced diet includes:
A. Only fats
B. All nutrients + roughage + water
C. Only carbohydrates
D. Only vitamins
Answer: B. A balanced diet contains all nutrients along with roughage and water.
27. Foods high in sugar and fats but low in nutrients are called:
A. Balanced foods
B. Protective foods
C. Junk foods
D. Millets
Answer: C. Junk foods have high sugar/fat but low nutrients.
28. Potato wafers are considered junk food because they contain:
A. High proteins
B. High vitamins
C. High fat and low fibre
D. Only minerals
Answer: C. Potato wafers have high fats and little fibre or vitamins.
29. Which organisation regulates food quality in India?
A. ISRO
B. FSSAI
C. RBI
D. WHO
Answer: B. FSSAI ensures safety and standards of food items in India.
SECTION E — MILLETS & FOOD MILES MCQs
30. Millets are also known as:
A. Energy cereals
B. Nutri-cereals
C. Body cereals
D. Junk cereals
Answer: B. Millets are rich in nutrients, so they are called nutri-cereals.
31. Which of these is a millet?
A. Wheat
B. Rice
C. Bajra
D. Barley
Answer: C. Bajra is a type of millet.
32. The total distance travelled from farm to consumer is called:
A. Food roots
B. Food journey
C. Food miles
D. Food transport
Answer: C. Food miles represent how far food travels from farm to plate.
33. Reducing food miles helps in:
A. Increasing pollution
B. Reducing cost and pollution
C. Increasing junk food
D. Decreasing freshness
Answer: B. Less transport reduces pollution and cost.
SECTION F — CASE-BASED MCQs
34. Sailors suffering from bleeding gums were cured by:
A. Milk
B. Butter
C. Oranges and lemons
D. Rice
Answer: C. Citrus fruits like lemons and oranges cured scurvy.
35. Bleeding gums are a symptom of:
A. Beriberi
B. Anaemia
C. Scurvy
D. Rickets
Answer: C. Scurvy is caused by Vitamin C deficiency.
36. Swelling in the neck region is a symptom of:
A. Beriberi
B. Goitre
C. Night blindness
D. Anaemia
Answer: B. Goitre occurs because of iodine deficiency.
37. The Apatani tribe produces a salt called:
A. Lassi
B. Tapyo
C. Ragi
D. Bajra
Answer: B. Tapyo is a traditional salt made by the Apatani tribe.
SECTION G — HIGHER ORDER THINKING MCQs
38. Which food is the healthiest among the following?
A. Potato wafers
B. Candy bar
C. Roasted chana
D. Soft drink
Answer: C. Roasted chana is rich in protein and fibre, making it a healthy choice.
39. If iodine on cloth turns blue-black, it indicates:
A. Presence of fat
B. Presence of starch
C. Presence of iron
D. Presence of protein
Answer: B. Iodine turns blue-black when starch is present.
40. Which nutrient is most likely lost during overcooking vegetables?
A. Carbohydrates
B. Vitamin C
C. Fats
D. Proteins
Answer: B. Vitamin C is heat-sensitive and gets destroyed during overcooking.
SECTION H — FULL REVISION MCQs
41. Which nutrient helps in repair of tissues?
A. Fats
B. Proteins
C. Minerals
D. Roughage
Answer: B. Proteins repair worn-out tissues and help growth.
42. Anaemia is caused due to deficiency of:
A. Vitamin B1
B. Iodine
C. Iron
D. Calcium
Answer: C. Iron deficiency results in anaemia.
43. Which food contains dietary fibres?
A. Biscuit
B. Noodles
C. Green leafy vegetables
D. Soft drinks
Answer: C. Green vegetables are rich sources of roughage.
44. Water helps in:
A. Digestion and removal of waste
B. Only giving energy
C. Only building muscles
D. Only providing vitamins
Answer: A. Water helps digestion, absorption and removes waste.
45. Which of these is a protective nutrient?
A. Fats
B. Minerals
C. Sugar
D. Oil
Answer: B. Minerals protect the body from diseases.
46. Coconut oil is a source of:
A. Vitamin A
B. Fat
C. Calcium
D. Iron
Answer: B. Coconut oil contains fats.
47. Milk is a good source of:
A. Iodine
B. Calcium
C. Vitamin C
D. Roughage
Answer: B. Milk provides calcium for bones and teeth.
48. Rickets is a disease caused due to deficiency of:
A. Vitamin D
B. Vitamin B1
C. Vitamin C
D. Iron
Answer: A. Vitamin D deficiency causes soft and bent bones (rickets).
49. Which nutrient is required in small amounts but is still essential?
A. Water
B. Vitamins
C. Carbohydrates
D. Proteins
Answer: B. Vitamins are needed in small quantities but are vital for health.
50. Which food is most likely to reduce food miles?
A. Imported apples
B. Local leafy vegetables
C. Packaged chips
D. Instant noodles
Answer: B. Locally grown foods reduce food miles and pollution.