The following 20 Multiple Choice Questions (MCQ) are based on
Chapter 3: Mindful Eating: A Path to a Healthy Body from the NCERT Class 6
Science textbook Curiosity. Each question has four options - select the
best answer and click to check.
Instructions: Read each question carefully. Choose the most
appropriate option from (a), (b), (c), or (d). Click
Show Answer to reveal the correct answer with explanation.
Multiple Choice Questions
1Food is essential because it provides:
(a) Energy and nutrients for growth and repair
(b) Only taste
(c) Only water
(d) No material for the body
(a) is correct
Nutrients support activity, development, maintenance and health.
2Food choices differ across Indian regions mainly because of:
(a) One identical crop everywhere
(b) No local traditions
(c) A single cooking method
(d) Climate, crops, culture and availability
(d) is correct
Regional environments and traditions shape diverse diets.
3Carbohydrates mainly provide:
(a) Only immunity
(b) No calories
(c) Energy
(d) Only bone strength
(c) is correct
Cereals, potatoes and sugars are common carbohydrate sources.
4Fats are concentrated sources of:
(a) Minerals only
(b) Energy
(c) Roughage only
(d) Water
(b) is correct
Fats store and supply substantial energy and support body functions.
5Proteins are especially needed for:
(a) Growth and repair of tissues
(b) Only sweetness
(c) Producing shadows
(d) Measuring length
(a) is correct
Proteins provide building material for muscles and other tissues.
6Vitamins and minerals are required mainly to:
(a) Replace all carbohydrates
(b) Provide only bulk
(c) Form electrical circuits
(d) Regulate body functions and prevent deficiencies
(d) is correct
Small amounts help maintain healthy organs, blood, bones and immunity.
7Dietary fibre or roughage helps:
(a) Prevent all water absorption
(b) Replace proteins
(c) Movement of waste through the digestive system
(d) Make magnets
(c) is correct
Fibre supports bowel movement and digestive health.
8Water is important in the diet because it helps:
(a) Stop digestion
(b) Transport substances and regulate temperature
(c) Produce iron
(d) Replace every nutrient
(b) is correct
Many body reactions and transport processes occur in water.
9Iodine solution turns blue-black in the presence of:
(a) Starch
(b) Fat
(c) Protein
(d) Vitamin C
(a) is correct
This colour change is the standard food test for starch.
10A translucent greasy spot on paper suggests the presence of:
(a) Starch
(b) Protein
(c) Water only
(d) Fat
(d) is correct
Fats soak into paper and leave a persistent translucent patch.
11The protein test described in school science produces a:
(a) Greasy spot only
(b) Bright flame
(c) Violet or purple colour
(d) Blue-black colour
(c) is correct
Copper sulfate and caustic soda give a violet colour when protein is present.
12Why does sugar not turn blue-black with iodine?
(a) Sugar contains no matter
(b) Not all carbohydrates are starch
(c) Sugar is a protein
(d) Iodine tests all carbohydrates
(b) is correct
Iodine specifically indicates starch rather than every carbohydrate.
13A balanced diet contains:
(a) All needed nutrients, fibre and water in suitable amounts
(b) Only carbohydrates
(c) Only raw food
(d) Unlimited fats and sugar
(a) is correct
Needs vary, but balance and variety are essential.
14Nutritional requirements can vary with:
(a) Only favourite colour
(b) Alphabetical order
(c) Day of the week alone
(d) Age, activity and health
(d) is correct
Growth, work and medical conditions influence dietary needs.
15Vitamin A deficiency can cause:
(a) Rickets
(b) Goitre
(c) Difficulty seeing in dim light
(d) Scurvy
(c) is correct
Vitamin A supports the eye, and deficiency may cause night blindness.
16Vitamin C deficiency can lead to:
(a) Goitre
(b) Scurvy
(c) Rickets
(d) Night blindness
(b) is correct
Scurvy may involve bleeding gums and poor wound healing.
17Vitamin D helps the body use:
(a) Calcium for healthy bones
(b) Iodine for thyroid only
(c) Starch for vision
(d) Fibre for blood
(a) is correct
Vitamin D supports calcium absorption and bone mineralisation.
18Millets are valued because many are rich in:
(a) Only water
(b) No carbohydrates
(c) Artificial colours
(d) Fibre, minerals and useful nutrients
(d) is correct
Millets are nutritious, hardy cereals suited to diverse climates.
19Why can eating only millets still be unbalanced?
(a) Only liquids are healthy
(b) All foods must be imported
(c) The body needs a variety of food groups
(d) Millets contain no nutrients
(c) is correct
No single food normally supplies every nutrient in suitable amounts.
20Reducing food miles can help by:
(a) Eliminating fresh produce
(b) Lowering transport use and supporting local seasonal food
(c) Increasing packaging
(d) Making food travel farther
(b) is correct
Locally available foods may need less transport and storage.
