Class 5 Exam > Class 5 Notes > Our Wondrous World Class 5 - New NCERT > Unit Test: The Mystery of Food
Unit Test: The Mystery of Food | Our Wondrous World Class 5 - New NCERT PDF Download
Time: 45 Minutes
M.M.: 20
Attempt all questions.
Question numbers 1 to 6 carry 1 mark each.
Question numbers 7 to 9 carry 3 marks each.
Question number 10 carries 5 marks.
Q1. Which tiny living things cause coloured patches (mould) on spoiled food like bread or uttapam?
(a) Dust particles
(b) Microbes
(c) Vitamins
(d) Minerals
Q2. Fill in the blanks:
Microbes grow faster on food when there is enough ______, ______, and suitable ________.
Q3. True or False:
Keeping food in the refrigerator slows down the growth of microbes.
Q4. Name the method in which food like chillies is kept in the sun to remove water and prevent spoilage.
Q5. Match the following:
Q6. Which of these foods generally does NOT need refrigeration because water has been removed?
(a) Milk
(b) Butter
(c) Ghee
(d) Fresh curd
Q7. Could you list any three food preservation methods from the chapter and briefly explain how each works?
Q8. Why do pickles stay good longer than a slice of bread left outside? Give three reasons linked to conditions needed by microbes.
Q9. Aditya had indigestion after eating fair food. Suggest three safe practices to prevent and manage indigestion using ideas from the chapter.
Q10. Disha wants to explain how idlis become soft and how to keep the batter safe.
(a) Draw and label a simple flow diagram.
(b) Explain in 3–4 points how good microbes help make idlis soft.
(c) Write one safe storage tip for idli batter before cooking.
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FAQs on Unit Test: The Mystery of Food - Our Wondrous World Class 5 - New NCERT
| 1. What are the different types of food and their significance in our diet? |  |
Ans. Food can be categorized into various types, including carbohydrates, proteins, fats, vitamins, and minerals. Each type plays a crucial role in our diet. Carbohydrates provide energy, proteins are essential for growth and repair of tissues, fats serve as a source of energy and help in the absorption of vitamins, while vitamins and minerals are vital for overall health and normal bodily functions.
| 2. How does food contribute to our overall health and wellness? | |
Ans. Food is fundamental to our health as it supplies the nutrients our body needs to function properly. A balanced diet helps maintain a healthy weight, supports the immune system, improves mood, and reduces the risk of chronic diseases. Proper nutrition can enhance physical health, mental well-being, and energy levels, making it essential for a healthy lifestyle.
| 3. What are the main sources of nutrients found in food? | |
Ans. Nutrients are found in a variety of food sources. Carbohydrates are primarily found in grains, fruits, and vegetables. Proteins are abundant in meat, dairy products, legumes, and nuts. Fats can be sourced from oils, butter, and fatty fish. Vitamins and minerals are present in fruits, vegetables, whole grains, and dairy. It's important to consume a variety of foods to ensure a well-rounded intake of all necessary nutrients.
| 4. Why is it important to understand food labels and nutritional information? | |
Ans. Understanding food labels is essential for making informed dietary choices. Nutritional information helps individuals identify the contents of food products, including calories, fat, sugar, and sodium levels. This knowledge enables consumers to choose healthier options, manage dietary restrictions, and maintain a balanced diet, ultimately supporting better health outcomes.
| 5. How does cooking affect the nutritional value of food? | |
Ans. Cooking can significantly affect the nutritional value of food. Some cooking methods can enhance nutrient availability, such as steaming vegetables, which can preserve more vitamins compared to boiling. However, certain methods, like frying, may add unhealthy fats and calories. Additionally, overcooking can lead to nutrient loss. Therefore, choosing appropriate cooking methods is vital to retain the maximum nutritional benefits of food.
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