Mindful Eating: A Path to a Healthy Body – MCQs with Answers and Explanations
CLASS 6
Science — Chapter 3
Mindful Eating: A Path to a Healthy Body — 40 MCQs with Answers & Explanations
Topic-wise practice for NCERT-aligned learning and CBSE exam preparation.
CBSE Board Examinations
Formative • Half-yearly • Annual
How to use: Read each question, select an option to think about your answer, then click Show Answer & Explanation to reveal the correct option and a clear, concept-building explanation.
Mindful Eating Basics (1–4)
1. What is 'mindful eating'?
Correct: B. Mindful eating means paying attention to hunger, taste, texture and fullness, avoiding distractions. It helps prevent overeating and improves digestion and enjoyment of food.
2. One immediate benefit of mindful eating is:
Correct: A. Eating mindfully helps you notice when you are full, reducing the chance of overeating. It's not about always losing weight but improving awareness and digestion.
3. Which habit is NOT part of mindful eating?
Correct: C. Using screens while eating distracts attention from hunger/fullness cues. Mindful eating encourages focused, screen-free meals.
4. A simple mindful eating tip for students is:
Correct: D. Sitting down and chewing slowly helps students recognise fullness and enjoy food—key aspects of mindful eating.
Food Groups — Overview (5–8)
5. Which of these is a main food group?
Correct: A. Food groups include carbohydrates, proteins, fats, vitamins & minerals, fibre and water—these supply different nutrients the body needs.
6. Carbohydrates primarily provide:
Correct: B. Carbohydrates (rice, chapati, cereals) break down to glucose and supply energy for physical and mental activities.
7. Proteins help the body by:
Correct: D. Proteins (dal, eggs, milk) provide amino acids used for growth, repair of tissues and making enzymes.
8. Fats are needed because they:
Correct: C. Healthy fats supply concentrated energy and help absorb fat-soluble vitamins (A, D, E, K). But unhealthy fats should be limited.
Carbohydrates & Whole Grains (9–12)
9. Which is a whole-grain option?
Correct: B. Whole grains retain fibre and nutrients (bran & germ) and give lasting energy compared to refined grains.
10. A banana is a good snack mainly because it provides:
Correct: A. Bananas provide carbohydrates for quick energy and also contain potassium and vitamins, making them a good post-activity snack.
11. Why choose whole grains over refined grains?
Correct: C. Whole grains help digestion and steady blood sugar because of higher fibre and nutrient content.
12. Which snack is a healthier carbohydrate choice?
Correct: D. Whole fruits give natural sugars, fibre, vitamins and minerals making them healthier than processed snacks with added sugar and unhealthy fats.
Proteins (13–16)
13. Which pair is a good vegetarian protein combination?
Correct: B. Rice + dal gives complementary proteins providing essential amino acids—useful for vegetarian diets.
14. Which food is a rich source of protein?
Correct: A. Eggs are an excellent source of high-quality protein and important for growth and repair.
15. Why are proteins important during childhood?
Correct: D. Proteins provide amino acids necessary for growth, muscle development and repairing tissues—crucial in growing children.
16. A healthy after-school protein snack is:
Correct: C. Yogurt provides protein and calcium and, combined with fruit, offers vitamins and energy—great for recovery after activity.
Fats & Healthy Choices (17–20)
17. Which oil choice is generally healthier for cooking?
Correct: B. Fresh vegetable oils (used in moderation) are healthier than hydrogenated/trans fats and repeatedly reused frying oil which forms harmful compounds.
18. Which is an unhealthy snack to eat often?
Correct: C. Eating deep-fried foods frequently increases intake of unhealthy fats and calories and may lead to weight gain and poor health over time.
19. Which of the following fats should be limited?
Correct: A. Trans fats increase bad cholesterol and are linked to heart disease—limit processed and deep-fried foods that contain them.
20. A healthy way to get fats is to include:
Correct: D. Healthy fats from nuts, seeds and controlled amounts of good oils support growth and vitamin absorption without excess calories.
Vitamins & Minerals (21–24)
21. Vitamin C is important because it:
Correct: B. Vitamin C (citrus fruits, guava) supports immunity and helps the body absorb iron from plant foods.
22. Calcium is essential for:
Correct: A. Calcium (milk, curd) builds strong bones and teeth—important for growing children.
23. Iron helps the body by:
Correct: D. Iron (spinach, lentils) is needed to make haemoglobin in blood; iron deficiency causes tiredness and affects concentration.
24. A good source of vitamin A for eyesight is:
Correct: B. Carrots contain beta-carotene (vitamin A precursor) which supports good vision and healthy skin.
Fibre & Water (25–28)
25. Dietary fibre helps by:
Correct: C. Fibre (fruits, vegetables, whole grains) adds bulk to stool and supports regular bowel movements and gut health.
26. Which is a fibre-rich snack?
Correct: A. Eating fruits with skin (when safe) preserves fibre which helps digestion and keeps you full longer.
27. A sign of mild dehydration in children is:
Correct: D. Dry mouth, tiredness and darker urine can indicate mild dehydration—encourage regular water intake, especially after activity.
28. Best drink choice during school activities is:
Correct: B. Water hydrates without added sugar or calories—best for daily hydration and activity. Save sugary drinks for rare treats.
Balanced Diet & Consequences (29–32)
29. A balanced diet includes:
Correct: B. A balanced diet combines carbs, proteins, fats, vitamins/minerals, fibre and water to support growth, energy and health.
30. Frequent junk food consumption can lead to:
Correct: D. Junk foods are high in sugar, salt and unhealthy fats—regular intake increases risk of obesity, cavities and lacks essential nutrients.
31. Which is a simple balanced snack idea?
Correct: A. Combining fruit and nuts supplies carbs, vitamins and healthy fats/protein—better sustained energy than sugary or fried snacks.
32. Skipping meals often may cause:
Correct: B. Missing meals (especially breakfast) lowers blood glucose, reducing attention, memory and energy for school activities.
Food Safety & Labels (33–36)
33. Which is a basic food safety rule?
Correct: C. Washing hands and clean utensils prevents contamination and foodborne illness; storing perishable foods properly is also important.
34. When reading a food label, check:
Correct: B. Look at serving size, calories, sugar, saturated/trans fat and sodium to judge how healthy a packaged food is.
35. Why should perishable food be refrigerated?
Correct: A. Refrigeration slows the growth of microbes and helps keep milk, cooked food and other perishables safe to eat longer.
36. Which ingredient on a label often indicates added sugar?
Correct: D. Ingredients like sucrose, glucose, corn syrup, maltose indicate added sugars—limit foods where these appear high on the list.
School Practices & Activities (37–40)
37. A helpful school activity to promote healthy eating is:
Correct: B. Activities like food charts, healthy weeks and demonstrations raise awareness and change habits among students.
38. Student gardens help nutrition because they:
Correct: A. Gardening connects children to food sources, increases liking for vegetables and provides fresh produce for meals or demos.
39. A simple classroom project for mindful eating is:
Correct: C. A food diary helps students notice patterns, identify unhealthy choices and plan improvements—practical and reflective learning.
40. One quick exam tip for this chapter is to:
Correct: B. Knowing functions and examples and being able to sketch a balanced plate are high-value exam answers for this chapter.