NCERT Textbook: The Mystery of Food | Our Wondrous World Class 5 - New NCERT PDF Download

 Page 1


About the Unit
This unit at the preparatory stage 
familiarises students with different 
types of food, importance of balanced 
food, healthcare, and maintaining good 
health with regular exercise and rest. 
Students also learn how traditional 
agricultural, and cultural practices 
supported health and well-being in 
sync with changes in seasons.    
This unit in Grade 5 helps students 
explore how everyday choices support 
personal and collective well-being. 
Students learn how to take care of food 
and explore various traditional Indian 
methods of food preservation. They 
learn about the role of good microbes 
and cultural practices that help keep 
the food safe. 
This unit also encourages 
students to take care of their home 
and surroundings for better health. 
They learn how to make their school 
a greener, cleaner and more caring 
place through actions like waste 
management, water conservation, and 
practising kindness. 
Unit 2
Health and Well-being
Chapter 3.indd   38 Chapter 3.indd   38 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
Page 2


About the Unit
This unit at the preparatory stage 
familiarises students with different 
types of food, importance of balanced 
food, healthcare, and maintaining good 
health with regular exercise and rest. 
Students also learn how traditional 
agricultural, and cultural practices 
supported health and well-being in 
sync with changes in seasons.    
This unit in Grade 5 helps students 
explore how everyday choices support 
personal and collective well-being. 
Students learn how to take care of food 
and explore various traditional Indian 
methods of food preservation. They 
learn about the role of good microbes 
and cultural practices that help keep 
the food safe. 
This unit also encourages 
students to take care of their home 
and surroundings for better health. 
They learn how to make their school 
a greener, cleaner and more caring 
place through actions like waste 
management, water conservation, and 
practising kindness. 
Unit 2
Health and Well-being
Chapter 3.indd   38 Chapter 3.indd   38 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
How to Facilitate 
• Encourage active 
observation and 
experimentation. Help 
students record their 
findings in a ‘Food 
Detective’ or ‘School 
Explorer’ notebook. 
• Guide students in 
sharing personal 
stories or small-group 
discussions based 
on their family’s food 
habits, or preservation 
techniques. 
• Encourage students 
to explore and share 
any local or cultural 
traditions related to food 
preservation. 
• Use real objects and 
school areas (like the 
kitchen, garden or 
corridors) as learning 
spaces. 
• Arrange for students 
to interact with elders, 
kitchen staff, recyclers 
or local vendors to learn 
about food preservation, 
waste management, and 
community practices. 
• Motivate students to 
think critically about 
their food habits, the role 
of microbes in health, 
and how these concepts 
relate to environmental 
sustainability.
Note to the Teacher
This unit consists of two chapters. 
Chapter 3 ‘ The Mystery of Food’ and Chapter 4 
‘Our School — A Happy Place’. 
Chapter 3: The Mystery of Food
 • ‘The Mystery of Food’ follows detective 
Disha as she explores how food spoils 
due to microbes and why certain foods 
last longer. It covers the science behind 
food preservation, various preservation 
methods and their cultural significance. 
It also touches on the role of good 
microbes, the importance of proper food 
storage, and consumption in promoting 
health, and hygiene.   
Chapter 4: Our School — A Happy Place
 • ‘Our School — A Happy Place’ introduces 
the idea of green school — a space that 
is clean, safe and caring for students, 
teachers, and the environment. 
Students are encouraged to reflect on 
improving their school through waste 
management, water conservation and 
tree plantation, while learning the 
importance of kindness, respect and 
positive behaviour in creating a pleasant 
school environment. 
Chapter 3.indd   39 Chapter 3.indd   39 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
Page 3


About the Unit
This unit at the preparatory stage 
familiarises students with different 
types of food, importance of balanced 
food, healthcare, and maintaining good 
health with regular exercise and rest. 
Students also learn how traditional 
agricultural, and cultural practices 
supported health and well-being in 
sync with changes in seasons.    
This unit in Grade 5 helps students 
explore how everyday choices support 
personal and collective well-being. 
Students learn how to take care of food 
and explore various traditional Indian 
methods of food preservation. They 
learn about the role of good microbes 
and cultural practices that help keep 
the food safe. 
This unit also encourages 
students to take care of their home 
and surroundings for better health. 
They learn how to make their school 
a greener, cleaner and more caring 
place through actions like waste 
management, water conservation, and 
practising kindness. 
Unit 2
Health and Well-being
Chapter 3.indd   38 Chapter 3.indd   38 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
How to Facilitate 
• Encourage active 
observation and 
experimentation. Help 
students record their 
findings in a ‘Food 
Detective’ or ‘School 
Explorer’ notebook. 
• Guide students in 
sharing personal 
stories or small-group 
discussions based 
on their family’s food 
habits, or preservation 
techniques. 
• Encourage students 
to explore and share 
any local or cultural 
traditions related to food 
preservation. 
• Use real objects and 
school areas (like the 
kitchen, garden or 
corridors) as learning 
spaces. 
• Arrange for students 
to interact with elders, 
kitchen staff, recyclers 
or local vendors to learn 
about food preservation, 
waste management, and 
community practices. 
• Motivate students to 
think critically about 
their food habits, the role 
of microbes in health, 
and how these concepts 
relate to environmental 
sustainability.
Note to the Teacher
This unit consists of two chapters. 
Chapter 3 ‘ The Mystery of Food’ and Chapter 4 
‘Our School — A Happy Place’. 
Chapter 3: The Mystery of Food
 • ‘The Mystery of Food’ follows detective 
Disha as she explores how food spoils 
due to microbes and why certain foods 
last longer. It covers the science behind 
food preservation, various preservation 
methods and their cultural significance. 
It also touches on the role of good 
microbes, the importance of proper food 
storage, and consumption in promoting 
health, and hygiene.   
Chapter 4: Our School — A Happy Place
 • ‘Our School — A Happy Place’ introduces 
the idea of green school — a space that 
is clean, safe and caring for students, 
teachers, and the environment. 
Students are encouraged to reflect on 
improving their school through waste 
management, water conservation and 
tree plantation, while learning the 
importance of kindness, respect and 
positive behaviour in creating a pleasant 
school environment. 
Chapter 3.indd   39 Chapter 3.indd   39 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
Our Wondrous World
40
Food Spoilage
The Forgotten Tiffin Box!
It was a sunny Monday morning. Disha was a curious 
girl, always eager to explore things around her. She 
found the lunch box she had forgotten in school last 
Friday. There was one of her favourite foods uttapam 
left in it three days ago, she remembered. When she 
opened the box, a foul smell came out of it. Her yummy 
uttapam had some coloured patches. What happened 
to my uttapam, she wondered! This was a mystery for 
Disha. 
Disha was eager to find out what had caused  
it — detective Disha was now ready to solve the 
mysteries of the world around her. Food is an 
important part of our world. Disha started her 
enquiry about the food.
The Mystery of Food
3
Chapter 3.indd   40 Chapter 3.indd   40 10-Jul-25   6:11:52 PM 10-Jul-25   6:11:52 PM
Page 4


About the Unit
This unit at the preparatory stage 
familiarises students with different 
types of food, importance of balanced 
food, healthcare, and maintaining good 
health with regular exercise and rest. 
Students also learn how traditional 
agricultural, and cultural practices 
supported health and well-being in 
sync with changes in seasons.    
This unit in Grade 5 helps students 
explore how everyday choices support 
personal and collective well-being. 
Students learn how to take care of food 
and explore various traditional Indian 
methods of food preservation. They 
learn about the role of good microbes 
and cultural practices that help keep 
the food safe. 
This unit also encourages 
students to take care of their home 
and surroundings for better health. 
They learn how to make their school 
a greener, cleaner and more caring 
place through actions like waste 
management, water conservation, and 
practising kindness. 
Unit 2
Health and Well-being
Chapter 3.indd   38 Chapter 3.indd   38 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
How to Facilitate 
• Encourage active 
observation and 
experimentation. Help 
students record their 
findings in a ‘Food 
Detective’ or ‘School 
Explorer’ notebook. 
• Guide students in 
sharing personal 
stories or small-group 
discussions based 
on their family’s food 
habits, or preservation 
techniques. 
• Encourage students 
to explore and share 
any local or cultural 
traditions related to food 
preservation. 
• Use real objects and 
school areas (like the 
kitchen, garden or 
corridors) as learning 
spaces. 
• Arrange for students 
to interact with elders, 
kitchen staff, recyclers 
or local vendors to learn 
about food preservation, 
waste management, and 
community practices. 
• Motivate students to 
think critically about 
their food habits, the role 
of microbes in health, 
and how these concepts 
relate to environmental 
sustainability.
Note to the Teacher
This unit consists of two chapters. 
Chapter 3 ‘ The Mystery of Food’ and Chapter 4 
‘Our School — A Happy Place’. 
Chapter 3: The Mystery of Food
 • ‘The Mystery of Food’ follows detective 
Disha as she explores how food spoils 
due to microbes and why certain foods 
last longer. It covers the science behind 
food preservation, various preservation 
methods and their cultural significance. 
It also touches on the role of good 
microbes, the importance of proper food 
storage, and consumption in promoting 
health, and hygiene.   
Chapter 4: Our School — A Happy Place
 • ‘Our School — A Happy Place’ introduces 
the idea of green school — a space that 
is clean, safe and caring for students, 
teachers, and the environment. 
Students are encouraged to reflect on 
improving their school through waste 
management, water conservation and 
tree plantation, while learning the 
importance of kindness, respect and 
positive behaviour in creating a pleasant 
school environment. 
Chapter 3.indd   39 Chapter 3.indd   39 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
Our Wondrous World
40
Food Spoilage
The Forgotten Tiffin Box!
It was a sunny Monday morning. Disha was a curious 
girl, always eager to explore things around her. She 
found the lunch box she had forgotten in school last 
Friday. There was one of her favourite foods uttapam 
left in it three days ago, she remembered. When she 
opened the box, a foul smell came out of it. Her yummy 
uttapam had some coloured patches. What happened 
to my uttapam, she wondered! This was a mystery for 
Disha. 
Disha was eager to find out what had caused  
it — detective Disha was now ready to solve the 
mysteries of the world around her. Food is an 
important part of our world. Disha started her 
enquiry about the food.
The Mystery of Food
3
Chapter 3.indd   40 Chapter 3.indd   40 10-Jul-25   6:11:52 PM 10-Jul-25   6:11:52 PM
41
The Mystery of  Food
Mystery #1: What made my uttapam spoil?
As soon as she reached home, Disha ran to her Anna 
(elder brother in Tamil) Aditya, who was in Grade 8.
“Anna, what are these coloured patches on the 
food? It does not smell good!”, Disha asked.
He looked and smiled, “That’s mould, Disha. 
These tiny living things are called microbes, which 
grew on your food and changed it.”
Disha enquired, “Microbes? Are they like little 
lice?”.
“Even smaller!”, said Anna. “So tiny, you need an 
instrument called a microscope to see them; they are 
everywhere, all around us. They grow on different 
things and make changes to them. Some microbes 
help us in making curd and digesting our food. They 
also change 
the taste and 
smell of the 
uttapam, and 
other food 
items. We 
can see this 
mould as it 
is made up 
of a colony of 
thousands of 
microbes.” 
India is the largest producer of millets 
in the world. It is very rich in nutrients.
Disha’s eyes lit up with curiosity. She quickly 
noted it down in her notebook—
Chapter 3.indd   41 Chapter 3.indd   41 10-Jul-25   6:11:52 PM 10-Jul-25   6:11:52 PM
Page 5


About the Unit
This unit at the preparatory stage 
familiarises students with different 
types of food, importance of balanced 
food, healthcare, and maintaining good 
health with regular exercise and rest. 
Students also learn how traditional 
agricultural, and cultural practices 
supported health and well-being in 
sync with changes in seasons.    
This unit in Grade 5 helps students 
explore how everyday choices support 
personal and collective well-being. 
Students learn how to take care of food 
and explore various traditional Indian 
methods of food preservation. They 
learn about the role of good microbes 
and cultural practices that help keep 
the food safe. 
This unit also encourages 
students to take care of their home 
and surroundings for better health. 
They learn how to make their school 
a greener, cleaner and more caring 
place through actions like waste 
management, water conservation, and 
practising kindness. 
Unit 2
Health and Well-being
Chapter 3.indd   38 Chapter 3.indd   38 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
How to Facilitate 
• Encourage active 
observation and 
experimentation. Help 
students record their 
findings in a ‘Food 
Detective’ or ‘School 
Explorer’ notebook. 
• Guide students in 
sharing personal 
stories or small-group 
discussions based 
on their family’s food 
habits, or preservation 
techniques. 
• Encourage students 
to explore and share 
any local or cultural 
traditions related to food 
preservation. 
• Use real objects and 
school areas (like the 
kitchen, garden or 
corridors) as learning 
spaces. 
• Arrange for students 
to interact with elders, 
kitchen staff, recyclers 
or local vendors to learn 
about food preservation, 
waste management, and 
community practices. 
• Motivate students to 
think critically about 
their food habits, the role 
of microbes in health, 
and how these concepts 
relate to environmental 
sustainability.
Note to the Teacher
This unit consists of two chapters. 
Chapter 3 ‘ The Mystery of Food’ and Chapter 4 
‘Our School — A Happy Place’. 
Chapter 3: The Mystery of Food
 • ‘The Mystery of Food’ follows detective 
Disha as she explores how food spoils 
due to microbes and why certain foods 
last longer. It covers the science behind 
food preservation, various preservation 
methods and their cultural significance. 
It also touches on the role of good 
microbes, the importance of proper food 
storage, and consumption in promoting 
health, and hygiene.   
Chapter 4: Our School — A Happy Place
 • ‘Our School — A Happy Place’ introduces 
the idea of green school — a space that 
is clean, safe and caring for students, 
teachers, and the environment. 
Students are encouraged to reflect on 
improving their school through waste 
management, water conservation and 
tree plantation, while learning the 
importance of kindness, respect and 
positive behaviour in creating a pleasant 
school environment. 
Chapter 3.indd   39 Chapter 3.indd   39 10-Jul-25   6:11:51 PM 10-Jul-25   6:11:51 PM
Our Wondrous World
40
Food Spoilage
The Forgotten Tiffin Box!
It was a sunny Monday morning. Disha was a curious 
girl, always eager to explore things around her. She 
found the lunch box she had forgotten in school last 
Friday. There was one of her favourite foods uttapam 
left in it three days ago, she remembered. When she 
opened the box, a foul smell came out of it. Her yummy 
uttapam had some coloured patches. What happened 
to my uttapam, she wondered! This was a mystery for 
Disha. 
Disha was eager to find out what had caused  
it — detective Disha was now ready to solve the 
mysteries of the world around her. Food is an 
important part of our world. Disha started her 
enquiry about the food.
The Mystery of Food
3
Chapter 3.indd   40 Chapter 3.indd   40 10-Jul-25   6:11:52 PM 10-Jul-25   6:11:52 PM
41
The Mystery of  Food
Mystery #1: What made my uttapam spoil?
As soon as she reached home, Disha ran to her Anna 
(elder brother in Tamil) Aditya, who was in Grade 8.
“Anna, what are these coloured patches on the 
food? It does not smell good!”, Disha asked.
He looked and smiled, “That’s mould, Disha. 
These tiny living things are called microbes, which 
grew on your food and changed it.”
Disha enquired, “Microbes? Are they like little 
lice?”.
“Even smaller!”, said Anna. “So tiny, you need an 
instrument called a microscope to see them; they are 
everywhere, all around us. They grow on different 
things and make changes to them. Some microbes 
help us in making curd and digesting our food. They 
also change 
the taste and 
smell of the 
uttapam, and 
other food 
items. We 
can see this 
mould as it 
is made up 
of a colony of 
thousands of 
microbes.” 
India is the largest producer of millets 
in the world. It is very rich in nutrients.
Disha’s eyes lit up with curiosity. She quickly 
noted it down in her notebook—
Chapter 3.indd   41 Chapter 3.indd   41 10-Jul-25   6:11:52 PM 10-Jul-25   6:11:52 PM
Our Wondrous World
42
Finding #1
Microbes: Found in soil, water, the air around us; in 
plants, animals, and inside us! 
Think
Have you ever had an upset stomach? Do you know what 
could have caused it? What could happen if spoiled food is 
eaten by mistake? If yes, what did you do to get well? Share 
your experiences with the class.
Mystery #2: Why do some foods spoil faster?
That afternoon, Disha noticed a slice of bread that 
she had left on the 
balcony for a cat, 
that did not come 
for two days. It had 
coloured patches on 
it, but the pickles her 
Paati (grandmother 
in Tamil) had made 
two months ago 
were still delicious 
as it was covered 
with oil! 
“Strange!”, whispered Disha. “Why does some 
food spoil fast, and some last for a long time?”
Write
Why do you think food gets spoiled? 
Chapter 3.indd   42 Chapter 3.indd   42 10-Jul-25   6:11:53 PM 10-Jul-25   6:11:53 PM