Hey Aashi, have you ever noticed an oily patch appearing on paper when we test food items for fats? Let's find out why that happens!
  • It's because oil or butter is sneaky and leaves an oily patch on the paper when it's present in the food item!
  • Maybe the paper is just reacting with carbohydrates in the food item.
  • Could it be that the paper is absorbing water from the food item?
  • Or perhaps the food item contains proteins that stain the paper?
Hey there, budding scientists! To test for proteins, our friends Kiara and Myra are making a paste or powder of the food item using _______ and _______. Can you help them out?
  • pestle and mortar
  • beaker and stirrer
  • test tube and pipette
  • spoon and bowl
  • knife and plate
Hey there, science explorers! 🌟 True or False: These chemicals are like mysterious potions that can be harmful! So, just like Krish, Neha, and Advait, remember to handle them with care. Do not touch any of these chemicals unless you're asked to do so. Safety first!
  • True
  • False
Oh no! Anika just spilled some mysterious chemicals on her arm during the science experiment! What should she do? The best immediate action is to wash the affected area with water right away. Is this statement true or false?
  • True
  • False
During a fun science experiment, Aanya and Advait noticed that the content of some test tubes turned a vibrant violet color! What could this exciting change indicate?
  • Presence of proteins in the food item
  • Presence of carbohydrates in the food item
  • Presence of fats in the food item
  • Absence of any nutrients in the food item
Hey Aashi, Rohan, and Viaan! From Table 3.3, can you guess which food item is a superstar with more than one nutrient?
  • Peanuts
  • Rice
  • Sugar
  • Salt
Hey Shaan, Myra, and Sanya! Can you guess which of these delicious food items packs a punch with both proteins and fats?
  • Peanuts
  • Rice
  • Apple
  • Carrot
Hey there, food explorers! Is there a food item that lacks any of these nutrients?
  • Bread and rice may lack proteins and fats, mainly containing starch. Just ask Asher!
  • Bread and rice contain all nutrients equally. Sounds too good to be true, right Alisha?
  • Bread and rice are rich in proteins and fats. Ishika would love that!
  • Bread and rice lack starch. Wait, what?!
The traditional foods eaten in different regions of India often vary. Which combination of factors best explains this diversity?
  • Only the population and size of each state
  • Locally cultivated crops, taste preferences, culture and traditions
  • Only the availability of modern cooking equipment
  • Distance of each region from the sea alone
A family replaces a traditional chulha and sil-batta with a gas stove and electrical grinder. Which factor best explains this change in culinary practices?
  • A) A decrease in the variety of food crops
  • B) Technological development and changing facilities
  • C) A reduction in the body's nutritional requirements
  • D) The disappearance of traditional foods
During a marathon, a runner drinks glucose water to obtain energy quickly. Which property of glucose makes this choice appropriate?
  • It is a protein that repairs muscles.
  • It is a carbohydrate that provides instant energy.
  • It is a mineral that strengthens bones.
  • It is roughage that aids the passage of stools.
A polar bear survives for months during hibernation without eating by using a food component accumulated under its skin. Which statement correctly identifies this component and its function?
  • Protein, which provides instant energy
  • Fat, which serves as stored energy
  • Roughage, which repairs body tissues
  • Vitamin C, which keeps the body warm
A sportsperson wants to increase the intake of body-building foods to support muscle development. Which meal would be the most suitable choice?
  • Rice and sugar
  • Potato and sweet potato
  • Pulses, paneer and eggs
  • Butter and cooking oil
Sailors suffering from bleeding gums and slow healing of wounds recover after regularly consuming citrus fruits. Which explanation is correct?
  • Citrus fruits provide Vitamin A and cure night blindness.
  • Citrus fruits provide Vitamin C, whose deficiency causes scurvy.
  • Citrus fruits provide Vitamin D and strengthen soft bones.
  • Citrus fruits provide iodine and prevent goitre.
A child has difficulty seeing objects in dim light. Which dietary change would most directly help address the nutrient deficiency responsible for this condition?
  • Include papaya, carrot and mango in the diet.
  • Include iodised salt and water chestnut in the diet.
  • Include green leafy vegetables and beetroot in the diet.
  • Include whole grains and legumes in the diet.
A person experiences weakness and shortness of breath due to a deficiency of a mineral that is an important component of blood. Which combination correctly identifies the mineral and the deficiency disease?
  • Calcium — Rickets
  • Iodine — Goitre
  • Iron — Anaemia
  • Vitamin B₁ — Beriberi
A doctor advises a patient with weak bones to take calcium along with Vitamin D. What is the best scientific reason for this advice?
  • Vitamin D helps the body absorb calcium for healthy bones and teeth.
  • Calcium helps the body produce Vitamin D from proteins.
  • Vitamin D converts calcium directly into carbohydrates.
  • Calcium and Vitamin D together provide dietary fibre.
Which option best defines nutrients?
  • Only those food components that provide energy to the body
  • Food components that provide energy, support growth and repair, protect against diseases and maintain bodily functions
  • Only vitamins and minerals required in small amounts
  • Substances present exclusively in plant-based foods
A person frequently suffers from constipation and has difficulty passing stools. Which dietary change is most appropriate?
  • Increase the intake of butter and oils.
  • Include more green leafy vegetables, fresh fruits, whole grains, pulses and nuts.
  • Replace fruits with refined foods such as white bread.
  • Reduce the intake of plant-based foods.
A student cuts vegetables, washes the pieces repeatedly and then cooks them at high heat for a long time. Why may this practice reduce the nutritional value of the vegetables?
  • High heat and washing cut vegetables may cause the loss of some vitamins.
  • Cooking converts all vitamins into fats.
  • Washing increases the carbohydrate content of vegetables.
  • High heat changes all roughage into protein.
During an experiment, a student adds a few drops of diluted iodine solution to a food sample, which turns blue-black. What can the student conclude?
  • The sample contains protein.
  • The sample contains fat.
  • The sample contains starch.
  • The sample contains Vitamin C.
A food sample leaves an oily patch on paper that remains even after any water has dried. What does this observation indicate?
  • The food contains starch.
  • The food contains fat.
  • The food contains protein.
  • The food contains roughage.
A student adds copper sulfate solution and caustic soda solution to a prepared food sample. After a few minutes, the contents turn violet. What does this result indicate?
  • Presence of starch
  • Presence of protein
  • Presence of fat
  • Presence of dietary fibre
Which statement best defines a balanced diet?
  • A diet containing equal amounts of every nutrient for every person
  • A diet containing only carbohydrates, proteins and fats
  • A diet containing all essential nutrients, roughage and water in the right amounts for proper growth and development
  • A diet containing maximum calories regardless of nutrient content
Two packaged foods provide the following nutritional information per 100 g:Food X: 536 kcal, 35 g fat, 7 g protein and 4.8 g dietary fibreFood Y: 355 kcal, 6.26 g fat, 18.64 g protein and 16.8 g dietary fibreWhich inference is most appropriate?
  • Food X is necessarily healthier because it provides more calories.
  • Food Y is a better choice because it provides more protein and dietary fibre with considerably less fat.
  • Food X is healthier because all high-fat foods are body-building foods.
  • Both foods are nutritionally identical because both contain carbohydrates.
Why are millets such as jowar, bajra, ragi and sanwa called nutri-cereals?
  • They contain only carbohydrates and no other nutrients.
  • They are good sources of vitamins, minerals such as iron and calcium, and dietary fibre.
  • They can grow only under one specific climatic condition.
  • They completely replace the need for a balanced diet.
A family buys vegetables grown nearby instead of similar vegetables transported from a distant region. Which combination of benefits best explains this choice?
  • It increases transport costs and keeps food stored for longer periods.
  • It reduces food miles, lowers transport-related cost and pollution, supports local farmers and helps keep food fresh.
  • It guarantees that no transportation will ever be required.
  • It increases food wastage while reducing the variety of crops.
A student claims, "If a food contains carbohydrates, it must turn blue-black when iodine solution is added." Which response best evaluates this claim?
  • Correct, because every carbohydrate is starch.
  • Incorrect, because starch is a carbohydrate, but not all carbohydrates are starches.
  • Correct, because iodine detects all energy-giving nutrients.
  • Incorrect, because iodine detects proteins rather than starch.
What is mindful eating?
  • Mindful eating is the practice of being fully present and aware while eating.
  • Counting calories obsessively
  • Eating only when hungry
  • Eating while watching TV
Why is it important to eat slowly?
  • Eating fast improves nutrient absorption.
  • Eating quickly helps burn more calories.
  • It is important to eat slowly to improve digestion, recognize fullness, and enhance food enjoyment.
  • Slow eating increases the risk of overeating.
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