CBSE Class 6 Science Mindful Eating: A Path to a Healthy Body (Class 6 NCERT New) Quiz 11

1. A child has difficulty seeing objects in dim light. Which dietary change would most directly help address the nutrient deficiency responsible for this condition?

A Include papaya, carrot and mango in the diet. B Include iodised salt and water chestnut in the diet. C Include green leafy vegetables and beetroot in the diet. D Include whole grains and legumes in the diet.

2. 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?

A Calcium — Rickets B Iodine — Goitre C Iron — Anaemia D Vitamin B₁ — Beriberi

3. A doctor advises a patient with weak bones to take calcium along with Vitamin D. What is the best scientific reason for this advice?

A Vitamin D helps the body absorb calcium for healthy bones and teeth. B Calcium helps the body produce Vitamin D from proteins. C Vitamin D converts calcium directly into carbohydrates. D Calcium and Vitamin D together provide dietary fibre.

4. Which option best defines nutrients?

A Only those food components that provide energy to the body B Food components that provide energy, support growth and repair, protect against diseases and maintain bodily functions C Only vitamins and minerals required in small amounts D Substances present exclusively in plant-based foods

5. A person frequently suffers from constipation and has difficulty passing stools. Which dietary change is most appropriate?

A Increase the intake of butter and oils. B Include more green leafy vegetables, fresh fruits, whole grains, pulses and nuts. C Replace fruits with refined foods such as white bread. D Reduce the intake of plant-based foods.

6. 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?

A High heat and washing cut vegetables may cause the loss of some vitamins. B Cooking converts all vitamins into fats. C Washing increases the carbohydrate content of vegetables. D High heat changes all roughage into protein.

7. 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?

A The sample contains protein. B The sample contains fat. C The sample contains starch. D The sample contains Vitamin C.

8. A food sample leaves an oily patch on paper that remains even after any water has dried. What does this observation indicate?

A The food contains starch. B The food contains fat. C The food contains protein. D The food contains roughage.

9. 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?

A Presence of starch B Presence of protein C Presence of fat D Presence of dietary fibre

10. Which statement best defines a balanced diet?

A A diet containing equal amounts of every nutrient for every person B A diet containing only carbohydrates, proteins and fats C A diet containing all essential nutrients, roughage and water in the right amounts for proper growth and development D A diet containing maximum calories regardless of nutrient content