NCERT Summary: Mindful Eating: A Path to a Healthy Body | Science for Class 6 PDF Download

Importance of Food

Food is essential for life, growth, repair, and energy. The type and amount of food consumed affect health, strength, and immunity.

Diversity of Food

• Food varies regionally based on crops grown, climate, soil, culture, and traditions.
• Traditional food is usually based on locally grown crops.
• This diversity ensures nutritional balance and connects food choices with the environment.

Food in different regions

Traditional Food and Beverages in India

Punjab

• Crops: Wheat, maize, chickpea, pulses.
• Food: Makki di roti, Sarson da saag, Chhole bhature, Parantha.
• Beverages: Lassi, Chhach, tea, milk.

Karnataka

• Crops: Rice, ragi, urad, and coconut.
• Food: Idli, Dosa, Sambhar, Ragi mudde, Rasam.
• Beverages: Buttermilk, coffee, tea.

Manipur

• Crops: Rice, bamboo, soybean.
• Food: Eromba, Utti, Singju, Kangsoi.
• Beverages: Black tea.

Relationship Between Traditional Food and Crops

• Traditional foods are made using locally grown crops.
• Food habits reflect culture and traditions.

Change in Cooking Practices

• Traditional methods: Chulha (mud stove), sil-batta (manual grinder).
• Modern methods: Gas stoves, electric grinders.
• Changes occurred due to technology, improved transportation, and communication.

Modern cooking equipments

Components of Food

Food contains nutrients that provide energy, help growth, repair body tissues, and protect from diseases.

1. Carbohydrates

• Function: Main energy source.

• Sources: Wheat, rice, maize, potato, sweet potato, banana, sugar.

2. Fats

• Function: Provide stored energy, keep the body warm.

• Sources: Ghee, oils, butter, nuts, seeds, milk products.

3. Proteins

• Function: Body-building, growth, and repair of tissues.

• Sources: Pulses, beans, peas, milk, paneer, eggs, fish, meat.

4. Vitamins & Minerals (Protective Nutrients)

• Vitamin A – keeps eyes/skin healthy; deficiency → night blindness.
• Vitamin B1 – supports the heart and nervous system; deficiency → beriberi.
• Vitamin C – boosts immunity; deficiency → scurvy.
• Vitamin D – helps absorb calcium; deficiency → rickets.
• Calcium – strong bones/teeth; deficiency → weak bones, tooth decay.
• Iron – important for blood; deficiency → anaemia.
• Iodine – supports mental/physical development; deficiency → goitre.

5. Dietary Fibre (Roughage)

• Function: Helps remove undigested food and prevents constipation.
• Sources: Whole grains, pulses, vegetables, fruits, nuts.

6. Water

Function: Absorbs nutrients, removes waste through sweat and urine.

Testing for Food Components

• Starch Test: Iodine → blue-black colour indicates starch.

• Fat Test: An Oily patch on paper indicates fat.

• Protein Test: Violet colour with copper sulphate + caustic soda indicates protein.

Starch Test

Balanced Diet

A balanced diet includes:

• All essential nutrients (carbohydrates, proteins, fats, vitamins, minerals)
• Roughage and water
• In the right quantity as per age, gender, physical activity, and health condition.

Junk Food

• High in sugar and fats, low in nutrients and fibre.
• Regular consumption leads to obesity and health issues.
• Should be avoided in favour of healthy, home-cooked meals.

Millets: Nutri-Cereals

• Examples: Jowar, Bajra, Ragi, Sanwa
• Rich in vitamins, minerals, and fibre
• Can be grown in diverse climates and are eco-friendly.

Food Miles

Food miles: Distance travelled by food from farm to plate.

Reducing food miles:

• Supports local farmers
• Keeps food fresh
• Reduces cost and pollution

Responsible Eating

• Take only as much food as needed.
• Avoid food wastage.
• Respect the efforts of farmers and food producers.