Class 6 Science Chapter 3, Mindful Eating: A Path to a Healthy Body, opens with the Sanskrit wisdom Hitabhuk, Mitabhuk, Ritubhuk and explores regional Indian diets, food components, starch/fat/protein food tests, deficiency diseases, balanced diet, millets (Shree Anna) and food miles.
What Class 6 Science Chapter 3 Covers
3.1–3.2 What Do We Eat & Components of Food compares regional foods and crops across India (3.1.1), traditional vs modern cooking practices (3.1.2), and major nutrients—carbohydrates, fats, proteins, vitamins (A, B1, C, D), minerals (calcium, iodine, iron), dietary fibres (roughage) and water—along with deficiency diseases like scurvy, rickets, goitre and beriberi (3.2).
3.3–3.6 Food Tests, Balanced Diet, Millets & Food Miles performs iodine test for starch (3.3.1), paper-patch test for fats (3.3.2), and copper sulfate + caustic soda test for proteins (3.3.3); explains balanced diet and junk vs nutritious food (3.4), nutrition-rich millets like jowar, bajra and ragi (3.5), and reducing food miles and food waste (3.6).
Exercises in Chapter 3
- Summary key points, Keywords, and Let us enhance our learning chapter exercises.
- Learning further hands-on projects and inquiry activities.
Read Class 6 Science Chapter 3 Online
More Chapters
- Previous: Chapter 2: Diversity in the Living World
- Next: Chapter 4: Exploring Magnets
- Hindi medium: Class 6 Science Chapter 3 PDF in Hindi (Jigyasa)
- All Science chapters and the other Class 6 books: Class 6 NCERT books 2026-27
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FAQ
How do you test a food item for starch, fat, and protein?
Starch turns blue-black with diluted iodine solution; fats leave a translucent oily patch on paper; proteins turn violet when treated with copper sulfate solution and caustic soda.
Why are millets called nutri-cereals?
Millets such as jowar, bajra, ragi and sanwa are rich in dietary fibre, iron, calcium, vitamins and proteins, grow well in dry conditions, and support a healthy balanced diet.