Mindful Eating: A Pathway to Health
Each subtopic includes About section, revision page link, 10 preview questions, and practice CTAs.
Nutrients in Food: Carbohydrates, Proteins, and Fats
SubtopicNutrients in Food: Carbohydrates, Proteins, and Fats under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Mindful eating means being aware of the nutrients we consume. Which nutrient should be taken for tissue repair after an injury?
A.Sugar
B.Proteins
C.Fats
D.Starch
- 2.
If you are testing a food item for protein, why do you need to make it into a paste or powder first?
A.To make it taste better
B.To allow the chemicals to react with the nutrients
C.To change its color
D.To remove the fat
- 3.
Which of the following is NOT a source of animal protein?
A.Milk
B.Fish
C.Peas
D.Chicken
- 4.
Which nutrient helps our body to stay warm by acting as an insulator under the skin?
A.Carbohydrates
B.Proteins
C.Fats
D.Starch
- 5.
A student separates an egg into its two main components, X and Y, as shown in the flowchart below. Based on your knowledge of nutrient tests, which of the following observations is correct?
A.Component X will turn blue-black when a few drops of iodine solution are added.
B.Component Y will leave a translucent oily patch when rubbed on a piece of white paper.
C.Component X will show no color change when treated with copper sulphate and caustic soda.
D.Component Y will turn blue-black when tested with iodine solution.
- 6.
Which nutrient is most likely to be present in large amounts in groundnut, til, and mustard seeds?
A.Carbohydrates
B.Proteins
C.Fats
D.Starch
- 7.
Which of the following nutrients contains the elements Carbon, Hydrogen, and Oxygen, and is the primary energy source for the brain?
A.Proteins
B.Carbohydrates
C.Fats
D.Water
- 8.
Identify the final product 'Z' in the following nutrient testing flow:
A.Z is Starch
B.Z is Protein
C.Z is Fat
D.Z is Vitamin C
- 9.
If a person is on a 'protein-only' diet for a long time without any carbohydrates or fats, what might happen to their energy levels?
A.They will have infinite energy because proteins are superior
B.The body will start breaking down the proteins for energy, which is an inefficient process and can strain the kidneys
C.The body will create carbohydrates from the air to compensate
D.Their energy levels will remain exactly the same as before
- 10.
Which of the following is the most accurate comparison between 'Sugar' and 'Starch'?
A.Sugar is a complex carbohydrate, while starch is a simple carbohydrate
B.Sugar provides slow-release energy, while starch provides instant energy
C.Both are carbohydrates, but starch is a larger, more complex molecule than sugar
D.Sugar turns Iodine blue-black, while starch does not
Download the worksheet for Mindful Eating: A Pathway to Health - Nutrients in Food: Carbohydrates, Proteins, and Fats to practice offline. It includes additional chapter-level practice questions.
Vitamins and Minerals
SubtopicVitamins and Minerals under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Which of the following helps in the absorption of Calcium in the body?
A.Vitamin A
B.Vitamin B
C.Vitamin C
D.Vitamin D
- 2.
Vitamins are organic substances, whereas minerals are _________ substances.
A.Biological
B.Inorganic
C.Synthetic
D.Artificial
- 3.
Why is it advised to include fresh fruits in our daily diet?
A.They are rich in vitamins
B.They provide instant fat
C.They are only for taste
D.They contain no nutrients
- 4.
Which of these is a function of minerals in our body?
A.Building bones
B.Helping in blood clotting
C.Regulating heartbeat
D.All of the above
- 5.
If a person stops eating all yellow and orange fruits like mangoes and papayas, which vitamin level is most likely to drop?
A.Vitamin B1
B.Vitamin C
C.Vitamin A
D.Vitamin D
- 6.
Vitamins are essential for protecting our body against diseases. Which other group of nutrients works with them for the same purpose?
A.Carbohydrates
B.Fats
C.Minerals
D.Sugar
- 7.
Which of the following is a common source of iodine in our daily diet?
A.Freshwater fish
B.Iodized salt
C.Red meat
D.Refined sugar
- 8.
Identify the vitamin that is destroyed if the food is cooked in an alkaline medium (like adding baking soda to keep peas green).
A.Vitamin B1 (Thiamine)
B.Vitamin A
C.Vitamin D
D.Vitamin E
- 9.
Zinc is a trace mineral that is essential for the function of over 300 enzymes. In the context of mindful eating for children, which of its roles is most important?
A.It is critical for immune system function and wound healing
B.It turns the blood a bright red color
C.It is the main component of stomach acid
D.It helps the lungs absorb nitrogen from the air
- 10.
Why does a person with Scurvy experience the reopening of old, healed scars?
A.The body starts digesting its own skin for energy
B.The lack of Vitamin C prevents the maintenance of the collagen 'glue' that keeps the scar tissue intact
C.Scurvy causes the blood to become too thin and wash away the scars
D.The scars were never actually healed in the first place
Download the worksheet for Mindful Eating: A Pathway to Health - Vitamins and Minerals to practice offline. It includes additional chapter-level practice questions.
Balanced Diet and Deficiency Diseases
SubtopicBalanced Diet and Deficiency Diseases under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
What is the best way to get all the required nutrients?
A.Eating only one type of favorite food
B.Taking vitamin pills daily instead of food
C.Eating a balanced diet with various food items
D.Skipping meals to stay thin
- 2.
A oily patch on paper used to wrap a food item indicates the presence of:
A.Proteins
B.Starch
C.Fats
D.Water
- 3.
Which food item would you recommend to a person suffering from Anemia?
A.Rice
B.Sugar
C.Apples and Spinach
D.Butter
- 4.
Which vitamin is destroyed easily by heat during cooking?
A.Vitamin A
B.Vitamin B
C.Vitamin C
D.Vitamin D
- 5.
The diagram below illustrates how the industrial processing of a common staple food affects its nutritional value. What is the name of the deficiency disease 'X' that is associated with a long-term diet consisting only of polished rice?
A.Scurvy
B.Beri-beri
C.Night Blindness
D.Goitre
- 6.
A student is testing a food sample to identify its major nutrients. Based on the chemical test results shown in the flowchart, which nutrient is definitely present in the food sample?
A.Starch
B.Fats
C.Proteins
D.Dietary Fibers
- 7.
Why do laborers or people doing heavy physical work need more carbohydrates and fats in their diet?
A.To build larger muscles
B.To fulfill their higher energy requirements
C.To keep their skin soft
D.To improve their memory
- 8.
Which set of symptoms correctly identifies a person suffering from Calcium deficiency?
A.Swollen neck, mental disability in children
B.Weak bones, tooth decay
C.Bleeding gums, slow healing of wounds
D.Pale skin, tiredness, weakness
- 9.
A balanced diet should contain food items from various groups. Why is it not advisable to eat only fruits to stay healthy?
A.Fruits contain too much roughage
B.Fruits are generally low in proteins and certain fats required for body functions
C.Fruits do not contain any vitamins
D.Fruits have no water content
- 10.
If you are given four food samples: Ghee, Egg, Potato, and Spinach. Which one will show a 'violet color' transition during a chemical test involving Copper Sulphate and Caustic Soda?
A.Ghee
B.Egg
C.Potato
D.Spinach
Download the worksheet for Mindful Eating: A Pathway to Health - Balanced Diet and Deficiency Diseases to practice offline. It includes additional chapter-level practice questions.
Roughage and Water Importance
SubtopicRoughage and Water Importance under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Roughage is an essential part of a balanced diet because it helps in:
A.Weight gain
B.Proper digestion and waste removal
C.Providing maximum energy
D.Strengthening the bones
- 2.
Water helps to flush out ______ from the kidneys.
A.Toxins and waste
B.Vitamins
C.Proteins
D.Blood cells
- 3.
Which of these breakfast options has the most roughage?
A.Plain white bread with jam
B.Oatmeal with fruits
C.A glass of plain sugar water
D.A small piece of cheese
- 4.
What is the primary source of water for most land plants?
A.The air
B.The soil through roots
C.The sunlight
D.The insects
- 5.
A balanced meal must include water and roughage because they:
A.Are the building blocks of the body
B.Help in the proper utilization of other nutrients
C.Provide more energy than fats
D.Are necessary for the formation of bones
- 6.
Why is roughage essential for the health of the large intestine?
A.It provides energy to the cells of the intestine
B.It prevents the stool from becoming too hard
C.It absorbs vitamins from the large intestine
D.It produces beneficial bacteria
- 7.
Which of the following is NOT a source of roughage?
A.Whole wheat
B.Fresh fruits
C.Plain water
D.Pulses
- 8.
Why is it often said that 'We eat our water' in a healthy diet?
A.Because all food eventually turns into water.
B.Because many fruits and vegetables are over water by weight.
C.Because the teeth need water to chew food.
D.Because roughage is just another name for frozen water.
- 9.
Which chemical property of water is most important for the 'transportation' of minerals like sodium and potassium in our blood?
A.Its ability to act as a solvent.
B.Its ability to turn into a solid.
C.Its lack of color and smell.
D.Its ability to stay at .
- 10.
A person decides to live on a diet of protein shakes and vitamin pills only. What will be the most likely impact on their 'Bowel Movements'?
A.Movements will become more frequent and easy.
B.The person will likely experience severe constipation due to a lack of indigestible bulk (roughage).
C.The body will create its own roughage from the vitamins.
D.The proteins will act as roughage to clear the gut.
Download the worksheet for Mindful Eating: A Pathway to Health - Roughage and Water Importance to practice offline. It includes additional chapter-level practice questions.
What Do We Eat?
SubtopicWhat Do We Eat? under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Mindful eating means:
A.Eating as fast as possible
B.Eating while watching TV
C.Paying attention to what and how we eat
D.Eating only sweets
- 2.
Which of the following is a root vegetable?
A.Potato
B.Carrot
C.Tomato
D.Brinjal
- 3.
Egg is a rich source of:
A.Carbohydrates
B.Proteins
C.Vitamin C
D.Roughage
- 4.
Rickets is a deficiency disease that affects the:
A.Eyes
B.Bones
C.Gums
D.Skin
- 5.
What is the primary function of dietary fibers in our digestive system?
A.To provide the body with essential amino acids
B.To add bulk to the food and help in bowel movement
C.To increase the absorption of Vitamin D
D.To provide energy to the brain
- 6.
Eating too much of fat-rich foods like samosas and malai can lead to a condition where excess fat is stored in the body. This is called:
A.Scurvy
B.Obesity
C.Malnutrition
D.Anemia
- 7.
Which of the following is the best way to cook food without losing its nutrient value?
A.Deep frying
B.Over-cooking with excess water
C.Steaming or cooking with just enough water
D.Boiling and then throwing away the water
- 8.
Mindful eating suggests that we should 'Eat only when hungry and stop when full'. This helps in preventing which condition?
A.Malnutrition
B.Obesity
C.Anemia
D.Scurvy
- 9.
Which of the following pairs is correct regarding the edible part of the plant?
A.Ginger - Root
B.Potato - Stem
C.Sweet Potato - Stem
D.Onion - Fruit
- 10.
Which of the following is a symptom of Rickets?
A.Swollen joints
B.Soft and bent bones
C.Loss of vision
D.Bleeding gums
Download the worksheet for Mindful Eating: A Pathway to Health - What Do We Eat? to practice offline. It includes additional chapter-level practice questions.
Food in Different Regions
SubtopicFood in Different Regions under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Which of these is a food item rich in starch?
A.Potato
B.Cucumber
C.Orange
D.Egg
- 2.
Wasting food should be avoided because:
A.Many people do not get enough food
B.It saves money
C.It is a good habit
D.All of the above
- 3.
Which part of the cauliflower plant do we eat?
A.Root
B.Stem
C.Flower
D.Seed
- 4.
Water helps our body to:
A.Absorb nutrients from food
B.Maintain body temperature
C.Get rid of wastes
D.All of the above
- 5.
Which of the following is a result of practicing mindful eating over a long period?
A.Better digestion and a healthier relationship with food
B.Constant weight gain and fatigue
C.Loss of interest in all types of food
D.Development of a very fast eating habit
- 6.
Why is 'Turmeric' commonly added to almost every regional Indian dish?
A.For its medicinal properties and natural color
B.To make the food taste very sweet
C.To decrease the cooking time
D.Because it is a substitute for salt
- 7.
Which nutrient is highly found in 'Millets' like Jowar, Bajra, and Ragi that are common in many Indian regions?
A.Dietary fiber and minerals
B.Only simple sugars
C.Artificial flavors
D.Pure fats only
- 8.
Which of the following describes the most mindful way to approach a meal?
A.Eating as quickly as possible to save time
B.Focusing on the taste, texture, and smell of the food while eating slowly
C.Reading a book or using a phone to distract the mind while eating
D.Skipping meals and eating only one very large meal a day
- 9.
Traditional Indian 'Thalis' often include a small portion of pickle or 'chutney'. From a mindful nutrition perspective, what is a potential downside if consumed in excess?
A.Excessive protein intake
B.High sodium (salt) intake leading to health issues
C.Lack of taste and flavor
D.Too much dietary fiber
- 10.
What is the primary danger of 'Obesity' resulting from mindless eating of calorie-dense regional fast foods?
A.It leads to a lack of energy in the body
B.It increases the risk of long-term health issues like heart disease and diabetes
C.It causes the bones to become very strong and heavy
D.It prevents the body from absorbing any water
Download the worksheet for Mindful Eating: A Pathway to Health - Food in Different Regions to practice offline. It includes additional chapter-level practice questions.
How Cooking Practices Have Changed
SubtopicHow Cooking Practices Have Changed under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Mindful eating suggests we should eat until we are:
A.About 80% full or comfortably satisfied
B.Completely stuffed and unable to move
C.Still extremely hungry
D.About to faint
- 2.
Cooking food makes it safe to eat because heat:
A.Kills harmful germs and parasites
B.Creates more germs
C.Turns the food into stone
D.Removes the color of food
- 3.
Which of these is a way to make cooking more sustainable?
A.Using local and seasonal ingredients
B.Importing all food from other countries
C.Using as much plastic as possible
D.Wasting the cooking water
- 4.
What is the disadvantage of eating too much 'Ultra-processed' food like chips and sodas?
A.They have too much fiber
B.They are often lacking in essential nutrients and fiber
C.They are very hard to chew
D.They make us too strong
- 5.
How does the 'Farm to Table' concept in mindful eating help our health?
A.It encourages eating more frozen and canned foods
B.It promotes eating fresh, locally grown, and less processed food
C.It focuses on eating food imported from other countries
D.It requires everyone to be a farmer
- 6.
Which of the following is a sign of 'Physical Hunger' as opposed to 'Emotional Hunger'?
A.A sudden craving for a specific food like chocolate
B.A gradual feeling that develops in the stomach
C.Eating because you are feeling bored or sad
D.Wanting to eat even though you just had a full meal
- 7.
Traditional diets often included 'seasonal fruits'. Why is this beneficial?
A.Seasonal fruits are more expensive and hence better
B.They are fresher and contain nutrients specifically needed by the body in that season
C.They are available throughout the year in every season
D.They have more artificial preservatives than non-seasonal fruits
- 8.
What role does 'Steam' play in the modern 'Pressure Cooking' method?
A.It increases the boiling point of water, allowing food to cook faster and more thoroughly.
B.It removes the fats from the food.
C.It adds extra oxygen to the food.
D.It lowers the temperature so the food stays raw.
- 9.
Which of the following is a sign of 'Mindless Eating'?
A.Paying attention to the flavor and texture of every bite.
B.Eating because you are bored or stressed rather than hungry.
C.Stopping when you feel comfortably full.
D.Expressing gratitude for the food.
- 10.
What is the 'Golden Rule' of cooking vegetables to minimize nutrient loss?
A.Cook at the highest possible temperature for the longest time.
B.Cook in as little water as possible for the shortest time required.
C.Always discard the cooking water to remove toxins.
D.Peel the vegetables 24 hours before cooking.
Download the worksheet for Mindful Eating: A Pathway to Health - How Cooking Practices Have Changed to practice offline. It includes additional chapter-level practice questions.
How to Test Different Components of Food
SubtopicHow to Test Different Components of Food under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
The presence of starch can be checked in which of the following items?
A.Raw potato slice
B.Cooking oil
C.Paneer
D.Salt
- 2.
Which of these is a way to include more fiber in your diet?
A.Drinking more soda
B.Eating whole fruits instead of juice
C.Eating more white bread
D.Eating more candy
- 3.
In the protein test, how many drops of caustic soda solution are added after copper sulphate?
A.2 drops
B.10 drops
C.1 drop
D.5 drops
- 4.
How many drops of copper sulphate solution are typically used in a protein test for a small sample?
A.2 drops
B.10 drops
C.50 drops
D.100 drops
- 5.
Testing for nutrients helps us to:
A.Choose food based on our body's requirements
B.Make food more delicious
C.Change the color of food for fun
D.Calculate the price of food
- 6.
Which of the following is a source of plant-based proteins?
A.Milk
B.Soyabean
C.Egg
D.Fish
- 7.
What is the first step in testing a dry food item like a pulse for protein?
A.Adding iodine solution
B.Grinding it into a powder and making a paste
C.Rubbing it on paper
D.Boiling it in water
- 8.
A student is performing a test on a slice of banana. It turns blue-black with iodine. However, a very ripe (mushy) banana might show a less intense blue-black color. Why?
A.The starch in the banana has been converted into sugars as it ripened.
B.The ripe banana has more fat which blocks the iodine.
C.The ripe banana has lost all its nutrients.
D.The iodine cannot penetrate a soft banana.
- 9.
Which of these is a 'Mindful Eating' practice supported by nutrient testing knowledge?
A.Eating only foods that test positive for fats because they give the most energy.
B.Identifying the nutrients in common snacks to ensure a balance of proteins, carbohydrates, and fats.
C.Avoid testing foods because it wastes them.
D.Eating only foods that turn blue-black with iodine.
- 10.
If you are testing for starch in a leaf, why do you need to boil it in alcohol first?
A.To soften the leaf.
B.To remove the chlorophyll (green pigment) which would otherwise mask the blue-black color change.
C.To kill the starch molecules.
D.To make the iodine react faster.
Download the worksheet for Mindful Eating: A Pathway to Health - How to Test Different Components of Food to practice offline. It includes additional chapter-level practice questions.
Millets: Nutrition-rich Cereals
SubtopicMillets: Nutrition-rich Cereals under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Why are millets called 'Good for the Farmer'?
A.They are difficult to grow
B.They have low cost of cultivation and are hardy
C.They need expensive seeds
D.They only grow in greenhouses
- 2.
Which part of the millet plant is used as food (cereal)?
A.Roots
B.Leaves
C.Seeds
D.Stem
- 3.
Millets are 'small-seeded grasses'. This is a:
A.Botanical description
B.Type of fruit
C.Root vegetable
D.Animal product
- 4.
What happens if we eat too fast (mindless eating)?
A.We digest better
B.We may overeat and feel bloated
C.We feel more energetic
D.We taste the food better
- 5.
Which practice should be avoided during a mindful meal?
A.Sitting down to eat
B.Using a phone or tablet
C.Chewing each bite properly
D.Smelling the aroma of the food
- 6.
The 'husk' of the millet refers to:
A.The edible part inside
B.The outer protective covering of the seed
C.The root system
D.The leaves of the plant
- 7.
What is the main advantage of millets being 'C4' plants?
A.They have 4 seeds per pod.
B.They are highly efficient at photosynthesizing and using water.
C.They can only grow in 4 countries.
D.They need 4 times more water.
- 8.
In the context of 'Mindful Eating', why is a millet-based breakfast better than a sugary cereal breakfast?
A.It tastes much sweeter.
B.It prevents the 'mid-morning energy crash' by providing complex carbohydrates.
C.It contains more artificial vitamins.
D.It is digested in less than 5 minutes.
- 9.
Millet protein is generally high in which of the following, which is essential for tissue repair?
A.Gluten
B.Leucine
C.Sucrose
D.Lactose
- 10.
Which of these is the most drought-tolerant millet, able to survive in desert-like conditions?
A.Finger Millet
B.Pearl Millet
C.Rice
D.Wheat
Download the worksheet for Mindful Eating: A Pathway to Health - Millets: Nutrition-rich Cereals to practice offline. It includes additional chapter-level practice questions.
Food Miles: From Farm to Our Plate
SubtopicFood Miles: From Farm to Our Plate under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Which of these is the most eco-friendly choice for a snack?
A.A packet of imported chips
B.A local banana with no packaging
C.A chocolate bar from another continent
D.Processed cookies in a plastic box
- 2.
A tomato grown in a greenhouse far away and transported by truck has:
A.Higher food miles than a tomato from a neighbor's garden
B.Lower food miles than a tomato from a neighbor's garden
C.Same food miles as a tomato from a neighbor's garden
D.No food miles
- 3.
Mindful eating can help prevent overeating because:
A.It makes the food taste bad
B.It gives the brain time to receive the 'full' signal from the stomach
C.It involves eating very spicy food
D.It requires eating with closed eyes
- 4.
Which of the following is a disadvantage of long food miles?
A.Fresher food
B.Less packaging needed
C.More energy used for refrigeration during transport
D.Lower carbon emissions
- 5.
Which of these actions supports the idea of 'Mindful Eating' and 'Low Food Miles' simultaneously?
A.Ordering fast food every day.
B.Buying fresh vegetables from a local market and eating them slowly with family.
C.Eating imported chocolates while watching a movie.
D.Eating only canned food from the supermarket.
- 6.
What can happen if we ignore our body's 'Fullness' signals?
A.We become more energetic.
B.We may overeat, leading to discomfort and weight gain.
C.Our digestion becomes twice as fast.
D.We grow taller instantly.
- 7.
Reducing 'Food Miles' primarily helps in reducing which of the following?
A.The flavor of the food
B.The vitamins in the food
C.Air pollution and transport energy
D.The number of farmers
- 8.
When we say mindful eating is a 'Pathway to Health', we mean:
A.A path you walk on to get to a health club
B.A holistic approach that links personal nutritional well-being with the health of the planetary ecosystem
C.A way to lose weight by only eating food while standing up
D.A medical term for the esophagus
- 9.
What is the primary benefit of 'Urban Farming' (like terrace gardens) in the context of food miles?
A.It allows people to grow giant pumpkins
B.It reduces the food miles to zero for the produce grown and consumed on-site
C.It makes the buildings heavier and more stable
D.It attracts more birds to the city
- 10.
Which 'Resource' is most heavily consumed during the 'Processing' stage of high-mileage convenience foods?
A.Fossil fuel energy (for machinery, heating, and cooling)
B.Lunar energy
C.Human thought energy
D.Sound energy
Download the worksheet for Mindful Eating: A Pathway to Health - Food Miles: From Farm to Our Plate to practice offline. It includes additional chapter-level practice questions.
Test for Starch
SubtopicTest for Starch under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
To perform the starch test on a leaf, we must first remove the ________.
A.Stem
B.Chlorophyll
C.Water
D.Roots
- 2.
Which of the following is a symptom of eating too many starchy/sugary foods without physical activity?
A.Weight gain
B.Weight loss
C.Stronger muscles
D.Increased height
- 3.
The starch test is based on the interaction between starch and ________.
A.Oxygen
B.Iodine
C.Carbon
D.Nitrogen
- 4.
What color will iodine turn if dropped on a piece of cardboard (which contains plant fibers)?
A.No change
B.Blue-black
C.Green
D.Red
- 5.
Which of the following would be the best control for a starch test experiment?
A.A piece of bread
B.A drop of water
C.A slice of potato
D.A spoonful of rice
- 6.
The iodine test helps in identifying which of the following groups of food?
A.Body-building foods
B.Energy-giving foods
C.Protective foods
D.Regulatory foods
- 7.
If you add iodine to a piece of cheese, what is the expected observation?
A.The cheese turns black
B.The iodine remains its original brownish color
C.The cheese turns blue
D.The cheese turns green
- 8.
If a student adds iodine to a piece of paper and it turns blue-black, what can be inferred about the manufacturing of that paper?
A.The paper is made of pure plastic.
B.Starch was likely used as a sizing agent or coating during the paper-making process.
C.The paper is made from animal skin.
D.Iodine reacts with all white objects by turning them blue-black.
- 9.
What is the molecular difference between the starch in a potato and the glucose in a grape that causes them to react differently to iodine?
A.Glucose is a larger molecule than starch.
B.Starch is a polymer of glucose, while glucose is a monomer.
C.Potato starch contains nitrogen, but grape glucose does not.
D.Glucose contains more iodine than starch does.
- 10.
A student wants to test if a 'Sugar-free' biscuit contains starch. The iodine test turns the biscuit blue-black. What does this mean?
A.The 'Sugar-free' label is a lie; it contains sugar.
B.The biscuit contains starch (a complex carbohydrate), even if it has no simple sugars.
C.The iodine reacted with the fiber in the biscuit.
D.The biscuit contains artificial sweeteners that react like starch.
Download the worksheet for Mindful Eating: A Pathway to Health - Test for Starch to practice offline. It includes additional chapter-level practice questions.
Test for Fats
SubtopicTest for Fats under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
Mindful eating of fats involves choosing ______.
A.Only fried foods
B.Healthy sources like nuts and seeds in moderation
C.No fats at all
D.Only animal fats
- 2.
Which nutrient test involves 'rubbing' rather than using 'chemical solutions'?
A.Starch test
B.Protein test
C.Fat test
D.Vitamin C test
- 3.
Which of the following contains the highest amount of fat?
A.Spinach
B.Watermelon
C.Ghee
D.Pulses
- 4.
What does 'translucent' mean in the context of the fat test?
A.Allows light to pass through clearly
B.Allows some light to pass through
C.Does not allow any light to pass through
D.Reflects all light
- 5.
In the context of the fat test, if 'A' is the food item and 'B' is the observation, which pair is correct?
A.A: Banana, B: Blue-black spot
B.A: Cashew nut, B: Oily patch
C.A: Salt, B: Translucent patch
D.A: Boiled egg, B: Oily patch
- 6.
If you test a piece of dry bread for fats, it usually leaves no oily patch. If you butter the bread and test it, it leaves a patch. This proves:
A.Bread contains fat only when cold
B.Butter is a source of fat
C.Paper only reacts with butter
D.Bread absorbs fat from the paper
- 7.
Which of the following is a source of both fats and proteins?
A.Sugar
B.Groundnuts
C.Rice
D.Cucumber
- 8.
If a paper used for the fat test is observed in a dark room with a flashlight behind it, the translucent spot will:
A.Appear dark
B.Appear as a bright patch where light passes through
C.Disappear completely
D.Turn blue
- 9.
What is the correct scientific reason for a 'greasy' feel when we touch a food that tests positive for fats?
A.Fats are high in acidity
B.Fats have long-chain molecules that slide over each other, providing lubrication
C.Fats are always liquids
D.Fats are made of tiny crystals of salt
- 10.
Which of the following is an 'Animal' source of fat that would definitely show a positive paper patch test?
A.Soybean oil
B.Fish liver oil
C.Coconut oil
D.Olive oil
Download the worksheet for Mindful Eating: A Pathway to Health - Test for Fats to practice offline. It includes additional chapter-level practice questions.
Test for Proteins
SubtopicTest for Proteins under Mindful Eating: A Pathway to Health for Grade 6 CBSE.
Preview questions (no answers)
- 1.
What is the common name for the protein found in milk?
A.Casein
B.Starch
C.Glucose
D.Cellulose
- 2.
If we don't eat enough proteins, what might happen?
A.We will get extra energy
B.Our growth may be stunted
C.Our hair will grow faster
D.Our skin will become very oily
- 3.
Which nutrient is needed in small quantities for maintaining good health?
A.Carbohydrates
B.Fats
C.Vitamins
D.Proteins
- 4.
Mindful eating helps us to:
A.Waste food
B.Choose healthy and nutritious food
C.Eat without thinking
D.Eat only junk food
- 5.
A student performed a test for proteins on two different food extracts, Sample A and Sample B, by adding 2 drops of copper sulphate () and 10 drops of caustic soda () to each. Based on the observations shown in the flowchart, what is the most likely conclusion?
A.Sample B has a higher concentration of protein than Sample A.
B.Sample A has a higher concentration of protein than Sample B.
C.Sample A contains starch, while Sample B contains protein.
D.The color intensity has no relationship with the amount of protein present.
- 6.
In the context of 'Mindful Eating', why is it important to include proteins in every meal?
A.They are the only source of energy
B.They help in continuous growth and tissue maintenance
C.They make the food taste very sweet
D.They help in the absorption of all vitamins automatically
- 7.
Which of these is a symptom of protein deficiency in children?
A.Swelling of the face and thinning of hair
B.Bleeding gums
C.Weak bones
D.Poor night vision
- 8.
In the summary of the experiment, if we conclude 'Food X is a body-building food', which test must have been positive?
A.Iodine test
B.Paper patch test
C.Copper sulphate and Caustic soda test
D.Benedict's test
- 9.
Which of these is the correct chemical name for used in the protein test?
A.Copper Sulphite
B.Copper Sulphide
C.Copper Sulphate
D.Cuprous Oxide
- 10.
While testing for protein, the appearance of a 'light pinkish-violet' instead of 'deep violet' might indicate:
A.The food is poisonous
B.A low concentration of protein in the sample
C.The presence of too much starch
D.The use of contaminated water
Download the worksheet for Mindful Eating: A Pathway to Health - Test for Proteins to practice offline. It includes additional chapter-level practice questions.