Class 6 Science Chapter 3: Mindful Eating: A Path to a Healthy Body Notes & Summary in English for CBSE students
CBSE Class 6 Science Chapter 3 Notes & Summary in English for “Mindful Eating: A Path to a Healthy Body” (based on NCERT textbook Curiosity ).
Chapter 3 – Mindful Eating: A Path to a Healthy Body
(Complete Notes + Concept-wise Explanation + Summary CBSE Class 6 Science – Curiosity Book)
A. Chapter Notes
1. Meaning of Mindful Eating
Mindful eating means understanding what we eat, how we eat, and why we eat.
Healthy eating involves choosing wholesome food, eating in moderation, and selecting food suitable for season, time, and place.
The Sanskrit saying “annena jātāni jīvanti” means food gives life to all living beings.
2. What Do We Eat? (Food Diversity)
Food varies from person to person
Different individuals eat different foods depending on:
- Taste
- Culture and traditions
- Locally grown crops
- Climate and soil
- Availability of food ingredients
Food Diversity Across India
Different states grow different crops. Traditional food items originate from these local crops.
Examples:
- Punjab: wheat, maize → makki di roti, sarson da saag, lassi
- Karnataka: rice, ragi, coconut → idli, dosa, rasam, coffee
- Manipur: rice, bamboo shoots, soya → eromba, kangsoi
Reason for diversity:
Food habits depend on climate, soil, agriculture, culture, and availability of crops.
3. Change in Cooking Practices Over Time
Traditional Tools
- Chulha (earthen stove)
- Sil-batta (stone grinder)
Modern Tools
- Gas stove
- Electric grinder
- Induction stove, pressure cooker, microwave oven
Why changes occurred?
- Technology development
- Faster transportation
- Modern communication
- Need for convenience and time-saving
4. Components of Food
Food contains nutrients. Nutrients provide energy, growth, repair, and protection from diseases.
Major Nutrients
- Carbohydrates
- Fats
- Proteins
- Vitamins
- Minerals
Additionally:
- Dietary fibre (roughage)
- Water
4.1 Carbohydrates
Role: Main energy-giving nutrient.
Sources:
Wheat, rice, maize, potatoes, sweet potatoes, banana, mango, pineapple, sugar.
4.2 Fats
Role:
- Stored energy
- Keeps body warm
- Helps in vitamin absorption
Sources:
Butter, ghee, oil, nuts (almond, walnut, groundnut), seeds (sesame, sunflower).
4.3 Proteins
Role:
- Body building
- Muscle growth
- Repair of tissues
Plant sources:
Pulses (moong, tuar dal), peas, beans, nuts, soya bean.
Animal sources:
Milk, paneer, eggs, fish, chicken, meat.
4.4 Vitamins and Minerals
Called protective nutrients.
Functions:
- Protect body against diseases
- Keep organs healthy
- Support growth
Important vitamins and minerals:
Vitamin A
Function: Good eyesight, healthy skin
Sources: Carrot, papaya, milk, mango
Deficiency: Night blindness
Vitamin B1
Function: Heart health, body functions
Sources: Whole grains, nuts, seeds, legumes
Deficiency: Beriberi
Vitamin C
Function: Immunity, wound healing
Sources: Amla, guava, citrus fruits, tomato
Deficiency: Scurvy
Vitamin D
Function: Bone and teeth health
Sources: Sunlight, eggs, butter, fish
Deficiency: Rickets
Calcium
Function: Bones and teeth
Sources: Milk, curd, paneer
Deficiency: Weak bones, tooth decay
Iodine
Function: Mental growth, metabolism
Sources: Iodised salt, seaweed
Deficiency: Goitre
Iron
Function: Formation of blood
Sources: Green leafy vegetables, beetroot, pomegranate
Deficiency: Anaemia
4.5 Roughage
Role:
- Helps digestion
- Helps removal of waste
- Maintains bowel movement
Sources:
Green leafy vegetables, fruits, whole grains, pulses, nuts.
4.6 Water
Role:
- Helps absorption of nutrients
- Removes waste
- Controls body temperature
- Essential for body functions
Sources:
Water, fruits, vegetables, soups, juices.
5. Testing for Food Components
Test for Starch
Reagent: Iodine solution
Result: Turns blue-black if starch is present.
Test for Fats
Method: Rub food on paper
Result: Oily translucent spot → fat present.
Test for Proteins
Chemicals: Copper sulphate + caustic soda
Result: Violet colour → protein present.
6. Balanced Diet
Balanced Diet Definition
A diet that contains all essential nutrients, roughage, and water in correct proportion.
Varies based on:
- Age
- Gender
- Physical activity
- Health condition
- Lifestyle
Junk Food
Foods high in sugar and fats but low in nutrients.
Examples: Wafers, candy bars, soft drinks.
Effects:
- Obesity
- Poor health
- Low immunity
7. Millets – Nutri-Cereals
Examples: Jowar, bajra, ragi, sanwa.
Benefits:
- Rich in vitamins, iron, calcium
- High in dietary fibre
- Easy to grow in different climates
- A good option for healthy eating
8. Food Miles – From Farm to Plate
Definition:
The total distance food travels from the place of production to the consumer.
More food miles → more fuel, more pollution.
Reducing food miles:
- Eat local food
- Support local farmers
- Fresh food is healthier
Steps in journey of wheat flour to chapati:
- Growing wheat
- Threshing and winnowing
- Storage
- Grinding and packing
- Transport
- Reaching shop
- Reaching consumer’s kitchen
B. Summary of Chapter 3
- India has diverse food habits due to climate, soil, crop types, culture, and traditions.
- Cooking practices have shifted from traditional to modern tools.
- Food contains nutrients that provide energy, growth, repair, and protection.
- Major nutrients: carbohydrates, fats, proteins, vitamins, minerals.
- Roughage and water are essential for digestion and body functions.
- Deficiency of nutrients leads to diseases like scurvy, goitre, anaemia, rickets, beriberi.
- Balanced diet contains all nutrients in correct proportion.
- Junk food is unhealthy due to high fat and sugar content.
- Millets are nutritious grains rich in vitamins, minerals, and fibre.
- Food miles represent the journey from farm to plate; choosing local food reduces food miles.
- We must avoid wasting food and respect the effort behind food production.
C. Concept-wise Explanation (In Sequence of the Chapter)
1. Food Diversity
Different states grow different crops; therefore, traditional foods vary widely across India.
2. Changing Cooking Practices
Modern technology replaced traditional tools like chulha and sil-batta with gas stoves and electric grinders.
3. Components of Food
Food has various nutrients needed for energy, growth, repair, and protection.
4. Energy-giving Foods
Carbohydrates and fats provide energy for daily activities.
5. Body-building Foods
Proteins help in growth and repair of tissues.
6. Protective Foods
Vitamins and minerals prevent diseases and keep the body healthy.
7. Roughage and Water
They aid digestion, remove waste, regulate temperature, and support body functions.
8. Nutrient Testing
Simple lab tests can detect starch, proteins, and fats in food items.
9. Balanced Diet
A combination of all nutrients, water, and roughage in correct amounts.
10. Millets
Traditional Indian cereals rich in nutrients, easy to grow, and now regaining popularity.
11. Food Miles
Distance food travels from farm to plate; reducing food miles supports sustainability.