Class 6 Science Chapter 1 Food And Where does it Come From Worksheet pdf

Food is an essential aspect of human life. We all depend on it to survive and carry out our daily activities. In class 6 science, chapter 1, of cbse Ncert the focus is on understanding where food comes from and the various sources of food. The chapter also highlights the different processes that food goes through before it reaches our plates.

SET-1 Test paper pdf
Section A
In Questions 1 to 5, there are four options, out of which one is correct. Write the correct answer.

Which of the following is not a source of food for animals?
a) Sunlight
b) Plants
c) Other animals
d) Insects
Which of the following is a root vegetable?
a) Carrot
b) Broccoli
c) Tomato
d) Cabbage
Which of the following is not a cereal crop?
a) Rice
b) Wheat
c) Corn
d) Potato
Which part of the plant do we eat in case of spinach and lettuce?
a) Stem
b) Flower
c) Leaves
d) Root
Which of the following is a protein-rich food?
a) Rice
b) Potato
c) Fish
d) Sugar
What are the five major food groups?
What is the difference between a herbivore and a carnivore?
How does the process of photosynthesis occur in plants?
What is the role of chlorophyll in photosynthesis?
How do animals obtain their food from plants?
What is the difference between a monocot and a dicot plant?
What is the function of the root system in a plant?
How do living organisms obtain the energy required for their growth and survival? Explain the various ways in which they obtain their food.
What are the different types of nutrients that we require for our body? How are they obtained from the food that we eat?

SET-2
Section A
In Questions 1 to 5, there are four options, out of which one is correct. Write the correct answer.

Which of the following is not a staple food in India?
a) Wheat
b) Rice
c) Maize
d) Oats
Which of the following is not a source of milk?
a) Cow
b) Goat
c) Buffalo
d) Pig
Which of the following is not a natural source of sugar?
a) Sugarcane
b) Beetroot
c) Honey
d) Chocolate
Which of the following is not a nutrient present in food?
a) Calcium
b) Oxygen
c) Iron
d) Protein
Which of the following is a method of preserving food?
a) Boiling
b) Freezing
c) Roasting
d) Mixing
How do farmers grow crops on large scale for commercial use?
What is organic farming and how is it different from conventional farming?
How do bees and other insects help in pollination?
What are the different parts of a flower and their functions?
How do fruits help in seed dispersal?
What is the difference between a simple and a compound fruit?
How do animals help in seed dispersal?
What is photosynthesis? Explain the process and the role of chlorophyll in it.
What are the different sources of food for humans and animals? Explain the differences in the nutritional value of these sources.

SET-3
Section A
In Questions 1 to 5, there are four options, out of which one is correct. Write the correct answer.

Which of the following is a dairy product?
a) Bread
b) Cheese
c) Meat
d) Eggs
Which of the following is a vegetable that grows above the ground?
a) Radish
b) Carrot
c) Tomato
d) Onion
Which of the following is not a herbivorous animal?
a) Rabbit
b) Cow
c) Lion
d) Deer
Which of the following is a fruit?
a) Potato
b) Beetroot
c) Mango
d) Broccoli
Which of the following is not a type of fish?
a) Salmon
b) Trout
c) Tuna
d) Crab
What is the difference between an endospermic and non-endospermic seed?
How is food transported in the human body?
What is the role of saliva in the process of digestion?
What are the different types of teeth and their functions?
How is food broken down in the stomach?
What is the role of bile in digestion?
How is food absorbed into the bloodstream?
How do we differentiate between plant and animal sources of food? Explain with examples.
What is agriculture? How has it evolved over the years and what are the modern techniques used in it?

SET-4
Section A
In Questions 1 to 5, there are four options, out of which one is correct. Write the correct answer.

Which of the following is a type of bean?
a) Pea
b) Lentil
c) Corn
d) Potato
Which of the following is a natural source of vitamin C?
a) Lemon
b) Milk
c) Butter
d) Meat
Which of the following is a type of nut?
a) Cashew
b) Almond
c) Mango
d) Watermelon
Which of the following is not a type of oil?
a) Mustard oil
b) Sunflower oil
c) Coconut oil
d) Salt
Which of the following is a fermented food?
a) Milk
b) Bread
c) Yogurt
d) Salad
What are the different types of carbohydrates and their sources?
What are the different types of proteins and their sources?
What are the different types of fats and their sources?
What are the different types of vitamins and their functions?
What are the different types of minerals and their functions?
What is the role of water in the human body?
How does the body get rid of waste products?
What is organic farming? How is it different from conventional farming and what are its benefits?
What are the challenges faced by farmers in obtaining food for the increasing human population? What steps can be taken to overcome these challenges?

Short Summery of chapter 1 Food and where does it come from Class 6 Science NCERT Cbse

Food is an essential aspect of human life. We all depend on it to survive and carry out our daily activities. In class 6 science, chapter 1, the focus is on understanding where food comes from and the various sources of food. The chapter also highlights the different processes that food goes through before it reaches our plates.

The chapter begins by introducing the concept of food and its importance. The first section of the chapter provides an overview of the various sources of food. These sources are classified into four categories: plants, animals, fungi, and microorganisms.

Plants are one of the primary sources of food for humans and animals. They provide us with a variety of foods such as fruits, vegetables, grains, and nuts. Plants can be grown in gardens, farms, or even in small pots, and they require specific conditions such as water, sunlight, and nutrients to grow.

The next source of food discussed in the chapter is animals. Animals provide us with different types of food such as meat, eggs, and milk. Livestock such as cows, goats, and sheep are reared on farms for meat and dairy products. Wild animals are also hunted for their meat.

Fungi and microorganisms are other sources of food. Fungi such as mushrooms and truffles are edible and are used in a variety of dishes. Some microorganisms like yeast are used in the fermentation process to make bread and alcoholic beverages.

After discussing the various sources of food, the chapter moves on to explain the different processes involved in getting food from the source to our plates. The processes include harvesting, storage, transportation, processing, and packaging.

Harvesting is the process of collecting crops or animal products. Farmers use different techniques to harvest crops, such as cutting, plucking, or digging. Animals are slaughtered and the meat is collected for processing. Once harvested, the food is either used immediately or stored for future use.

Storage is an essential step in the food supply chain as it helps to preserve the quality of the food. The chapter explains the different methods of food storage such as refrigeration, canning, and drying. Refrigeration is the most commonly used method to store perishable foods such as fruits, vegetables, and dairy products. Canning involves putting food in airtight containers and then heating them to kill bacteria. Drying is another method of food preservation where moisture is removed from the food, thereby preventing the growth of bacteria.

Transportation is the process of moving food from one place to another. The chapter highlights the different modes of transportation such as road, rail, water, and air. Depending on the type of food and the distance to be covered, different modes of transportation may be used.

Processing is another crucial step in the food supply chain. It involves the transformation of raw food into edible products. The chapter explains the different processing techniques such as grinding, boiling, and baking. For example, grains are ground to make flour, which is then used to make bread, cakes, and other baked goods.

Packaging is the final step in the food supply chain. It involves putting food into containers such as plastic bags, boxes, and bottles. Packaging helps to protect the food from contamination, prolong its shelf life, and make it easier to transport.

The chapter also highlights the importance of hygiene and cleanliness in the food supply chain. It explains the different ways in which food can get contaminated, such as through contact with dirt, insects, or other animals. The chapter emphasizes the need to wash hands, clean utensils, and maintain a clean environment to prevent contamination.

In conclusion, the first chapter of class 6 science provides a comprehensive overview of where food comes from and the various processes involved in getting it from the source to our plates. It highlights the importance of the different sources of food, the different