A. Basics of Mindful Eating (1–7)

1. What is mindful eating?
   Eating with full attention to taste, texture, hunger and fullness, and without distractions like TV or phones.
2. Give one benefit of mindful eating.
   It helps prevent overeating and improves digestion by encouraging slower, more conscious eating.
3. What is a hunger cue?
   A body signal (e.g., stomach rumble) that tells you it is time to eat.
4. What is a fullness cue?
   A sensation that indicates you are satisfied and can stop eating.
5. Why should we eat slowly?
   Eating slowly helps you notice fullness signals and allows better digestion.
6. What does 'mindful portion control' mean?
   Choosing an appropriate amount of food that satisfies hunger without overeating.
7. How does mindful eating help concentration in school?
   By providing steady energy and preventing sugar crashes, which supports attention and learning.

B. Food Groups — Overview (8–13)

8. List the main food groups taught in Class 6.
   Carbohydrates, proteins, fats, vitamins & minerals, fibre (and water).
9. Why are food groups useful?
   They help plan balanced meals that supply all essential nutrients.
10. Which group provides quick energy?
    Carbohydrates.
11. Which group helps in body growth and repair?
    Proteins.
12. Why do we need fats in the diet?
    For concentrated energy and absorption of fat-soluble vitamins.
13. Why include fruits and vegetables every day?
    They provide vitamins, minerals and fibre needed for health.

C. Carbohydrates (14–18)

14. Give two examples of carbohydrate foods.
    Rice and chapati (bread).
15. What is the main role of carbohydrates?
    To provide energy for daily activities and brain function.
16. What are whole grains?
    Grains that keep the bran and germ (e.g., brown rice, whole wheat) and retain fibre and nutrients.
17. Why prefer whole grains over refined grains?
    Whole grains release energy slowly and provide fibre and more nutrients.
18. Give one fruit high in carbohydrates.
    Banana.

D. Proteins (19–24)

19. Name two vegetarian protein sources.
    Pulses (dal) and paneer.
20. Name two non-vegetarian protein sources.
    Eggs and fish.
21. One role of proteins in the body?
    They build and repair body tissues and muscles.
22. Why are proteins important for growing children?
    They support growth, muscle development and tissue repair.
23. Give a simple protein portion suggestion.
    A small bowl of dal, one egg or a handful of nuts per meal/snack.
24. What is a complementary protein?
    Two plant foods together (e.g., rice + dal) that provide all essential amino acids.

E. Fats (25–29)

25. Name a healthy source of fat.
    Nuts or seeds (e.g., almonds, flaxseeds).
26. Name an unhealthy fat source to limit.
    Trans fats in deep-fried and processed snacks.
27. Why do we need fats in small amounts?
    They provide energy and help absorb vitamins but cause weight gain in excess.
28. Which vitamins need fats to be absorbed?
    Vitamins A, D, E and K (fat-soluble vitamins).
29. Suggest one swap to reduce unhealthy fats.
    Choose roasted snacks instead of deep-fried items.

F. Vitamins & Minerals (30–35)

30. Give one source of vitamin C.
    Orange or other citrus fruits.
31. Give one source of vitamin A.
    Carrot.
32. Why is calcium important?
    For strong bones and teeth.
33. Give an iron-rich food example.
    Spinach or lentils (dal).
34. What does iodised salt provide?
    Iodine, important for healthy thyroid function.
35. Why eat many colourful vegetables?
    Different colours provide different vitamins and minerals for overall health.

G. Fibre & Water (36–39)

36. What is dietary fibre?
    A plant part that helps digestion and adds bulk to stool, found in fruits, vegetables and whole grains.
37. Name two fibre-rich foods.
    Apples (with skin) and whole wheat bread.
38. Why is water important?
    It helps digestion, circulation, temperature regulation and overall body function.
39. Give one sign of mild dehydration.
    Dry mouth or feeling tired.

H. Balanced Diet & Examples (40–44)

40. Define a balanced diet in one line.
    A diet that supplies right amounts of different nutrients needed for health and growth.
41. Give an example of a balanced breakfast.
    Chapati + dal/egg + fruit + a glass of milk.
42. Why include vegetables daily?
    They provide vitamins, minerals and fibre necessary for growth and immunity.
43. Give a healthy snack idea.
    Fruit with a handful of nuts or yogurt with fruit.
44. How does a balanced diet help school performance?
    It provides steady energy and nutrients for concentration and learning.

I. Consequences of Poor Eating (45–47)

45. Name one immediate effect of skipping breakfast.
    Low energy and difficulty concentrating at school.
46. One long-term effect of too many sugary and fried foods?
    Possible obesity and increased risk of health problems later.
47. How does too much sugar affect teeth?
    It can cause tooth decay and cavities.

J. Healthy Habits & Practical Activities (48–50)

48. Name one mindful eating tip for students.
    Sit down, chew slowly and avoid screens during meals.
49. One simple classroom activity to learn food groups?
    Create a food chart classifying local foods into groups and display it.
50. How to reduce sugary drink consumption at school?
    Bring a water bottle and replace soft drinks with water or diluted fruit juice.

Study tip: Learn examples and functions of each food group, practise writing one-line definitions and use the classroom activities to remember healthy choices. These short answers are NCERT-aligned and useful for quick revision before tests.