CLASS 6 · SCIENCE · CHAPTER 3
Simple, original answers to all 13 end-of-chapter questions about food groups, nutrients, and healthy eating.
13 worked answers · short steps first, explanations when you need them
Textbook pages 56–58
Question 1
(a) Chana is a pulse; the others are millets. (b) Rice is a cereal; the others are pulses.
(a) Chana, because it is a pulse and the others are millets. (b) Rice, because it is a cereal and the others are pulses.
Question 2
Earlier: chulha and hand tools. Today: gas/electric stoves and appliances. The change depends on place, access, and family tradition.
Traditional cooking often used chulhas and hand tools such as a sil-batta. Many people now use gas or electric stoves and appliances that save time. Both methods are part of India's varied food traditions.
Question 3
Ask which foods help keep us healthy, and whether food can replace medical care (it cannot always; ask a doctor).
Ravi could ask: (1) Which foods give us nutrients that help keep our bodies healthy? (2) Can food replace medicine when someone is ill, or should we ask a doctor?
Question 4
Some sugary or fried foods are tasty but should be limited. Nutritious foods can also be made tasty, so balanced meals can be both.
I partly agree. Sugary sweets and fried snacks can taste delicious but are not healthy choices for every meal. Vegetables and pulses are nutritious, and they can be made tasty with suitable spices and cooking. A balanced diet can be both healthy and enjoyable.
Question 5
Add vegetables, fruit, pulses, and whole grains for fibre; drink enough water. Seek medical advice if symptoms continue.
Medu should add vegetables and fruit, pulses, and whole-grain foods such as whole-wheat roti. These provide fibre. He should drink enough water and eat a varied diet. If the stomach ache or constipation continues, his family should seek medical advice.
Question 6
(a) Night blindness. (b) Vitamin A. (c) Carrot, spinach, papaya, and milk.
(a) She may have night blindness. (b) Vitamin A may be lacking. (c) Four sources are carrot, spinach, papaya, and milk. A doctor should confirm the cause.
Question 7
Choose fresh whole fruit: it provides fibre and nutrients, and avoids added sugar that may be in packaged juice.
I would usually choose fresh fruit. It gives us fibre as well as nutrients. Fresh juice is another option, but packaged juice may contain added sugar and whole fruit keeps more fibre.
Question 8
Calcium supports bones; vitamin D helps absorb calcium. Ask the doctor about the correct dose and duration.
(a) Calcium is needed for strong bones. (b) Vitamin D helps the body absorb calcium. (c) The person could ask the doctor how much to take and for how long. They should follow the prescription.
Question 9
Iodine detects starch, not sugar. Therefore sugar does not turn blue-black.
Iodine tests for starch, not for all carbohydrates. Sugar is a carbohydrate, but it is not starch, so it does not turn blue-black with iodine.
Question 10
Add iodine to potato/rice and sugar solution separately. Potato/rice turns blue-black; sugar does not. Both are carbohydrates, but only one is starch.
Place cooked potato (or rice) and sugar solution on separate plates. Add iodine to each. The potato or rice turns blue-black, showing starch; the sugar solution does not. This shows that starch is one kind of carbohydrate, while sugar is another.
Question 11
The saree may contain starch from ironing; the socks may not. Iodine turns blue-black with starch.
The saree may have been treated with starch while ironing, so iodine turned it blue-black. The socks may not have starch on them. Iodine changes colour only when starch is present.
Question 12
Millets provide energy, fibre, and some minerals, but no single food has everything. Eat a variety of foods.
Millets are useful foods because they provide energy, fibre, and some minerals. But eating only millets would not give us all the nutrients we need. We need a varied, balanced diet with different food groups.
Question 13
Add a drop to cooked potato. A blue-black colour indicates iodine reacting with starch; never taste it.
Put a drop of the solution on a small piece of cooked potato. If it turns blue-black, the solution is likely iodine because iodine reacts with the potato's starch. Do not taste the solution.