Chapter 8 of 12
Chapter 8: Food We Eat
Nutritional Food Groups, Balanced Diet, Seasonal Regional Foods, and Avoiding Food Waste | CBSE Session 2026–27
Core Pedagogical Competencies & Concepts
- The three primary food groups: Energy-giving foods, body-building foods, and protective foods.
- Components of a balanced thali: Cereals (rotis/rice), pulses (dal), seasonal vegetables, curds, and salad.
- Regional and cultural food varieties across India based on local climate and agriculture.
- Food hygiene: Washing vegetables before peeling, eating fresh cooked meals, and avoiding street junk food.
All Textbook Exercises & In-Text Tasks (17 Questions)
100% Complete Ingestion
Q1
Nutritional Classification
Classify our food into three major groups and explain the health benefits of each group.
[3 Marks]
✅ Step-by-Step Solution & Working
Our food is divided into three essential functional groups:
1. Energy-Giving Foods (Carbohydrates & Fats): Rice, wheat, potatoes, bananas, butter, and nuts provide steady stamina for running, studying, and physical play.
2. Body-Building Foods (Proteins): Pulses, milk, paneer, curd, chickpeas, and eggs supply essential building blocks to repair cells, build muscles, and help young children grow taller.
3. Protective Foods (Vitamins & Minerals): Fresh green vegetables (spinach, carrots) and citrus fruits (oranges, amla) build robust immune defenses to shield our bodies from infections, coughs, and illnesses.
1. Energy-Giving Foods (Carbohydrates & Fats): Rice, wheat, potatoes, bananas, butter, and nuts provide steady stamina for running, studying, and physical play.
2. Body-Building Foods (Proteins): Pulses, milk, paneer, curd, chickpeas, and eggs supply essential building blocks to repair cells, build muscles, and help young children grow taller.
3. Protective Foods (Vitamins & Minerals): Fresh green vegetables (spinach, carrots) and citrus fruits (oranges, amla) build robust immune defenses to shield our bodies from infections, coughs, and illnesses.
CBSE Step-by-Step Marking Scheme
Clear identification of three nutritional food groups
1.5 Marks
Specific health benefits and daily food examples for each
1.5 Marks
Q2
Healthy Eating Habits vs Junk Food
Why should we avoid eating packaged junk foods (chips, cold drinks, instant noodles) on a daily basis?
[3 Marks]
✅ Step-by-Step Solution & Working
Packaged junk foods contain excessive quantities of refined white flour (maida), unhealthy trans-fats, artificial preservatives, chemical colors, and refined sugar, while lacking dietary fiber, vitamins, and minerals. Regular consumption leads to dental cavities, childhood obesity, sluggish digestion, and weakened immunity.
CBSE Step-by-Step Marking Scheme
Identification of harmful components (maida, excess salt/sugar/trans-fats)
1.5 Marks
Impact on physical vitality, teeth, and immunity
1.5 Marks
Q3
Food Preservation & Anti-Waste
What can families do with leftover cooked food to prevent it from spoiling or being thrown in the garbage?
[2 Marks]
✅ Step-by-Step Solution & Working
1. Safe Refrigeration: Store leftover curries and rice in clean airtight containers inside the refrigerator and consume them within 24 hours.
2. Creative Culinary Repurposing: Transform leftover rotis into delicious vegetable rolls or bread upma, and use leftover boiled rice for lemon rice or vegetable fried rice.
3. Sharing with Those in Need: Pack excess untouched food hygienically and share it with community helpers or food distribution drives.
2. Creative Culinary Repurposing: Transform leftover rotis into delicious vegetable rolls or bread upma, and use leftover boiled rice for lemon rice or vegetable fried rice.
3. Sharing with Those in Need: Pack excess untouched food hygienically and share it with community helpers or food distribution drives.
CBSE Step-by-Step Marking Scheme
Practical storage and hygienic handling
1 Mark
Creative culinary repurposing or community donation
1 Mark
Q4
Food Origins • Plant vs Animal Sources
Classify the following food items into 'Obtained from Plants' and 'Obtained from Animals':
Milk, Rice, Honey, Apple, Egg, Spinach, Ghee, Mustard oil.
[4 Marks]
Milk, Rice, Honey, Apple, Egg, Spinach, Ghee, Mustard oil.
✅ Step-by-Step Solution & Working
Food Origin Classification:
• Obtained from Plants: Rice (cereal), Apple (fruit), Spinach (leafy vegetable), Mustard oil (seeds).
• Obtained from Animals: Milk (cows/buffaloes), Honey (bees), Egg (hens), Ghee (clarified butter from milk).
• Obtained from Plants: Rice (cereal), Apple (fruit), Spinach (leafy vegetable), Mustard oil (seeds).
• Obtained from Animals: Milk (cows/buffaloes), Honey (bees), Egg (hens), Ghee (clarified butter from milk).
CBSE Step-by-Step Marking Scheme
Four correct plant-origin foods
2.0 M
Four correct animal-origin foods
2.0 M
Q5
Regional Indian Thalis • Diversity
Match each Indian region with its staple traditional food dish:
• Punjab: [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
• South India (Tamil Nadu): [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
• Rajasthan: [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
• West Bengal: [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
[4 Marks]
• Punjab: [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
• South India (Tamil Nadu): [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
• Rajasthan: [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
• West Bengal: [Makki ki Roti & Sarson ka Saag, Dosa & Sambhar, Dal Baati Churma, Fish Curry & Rice]
✅ Step-by-Step Solution & Working
Regional Food Matching:
• Punjab: Makki ki Roti & Sarson ka Saag
• South India: Dosa & Sambhar (with coconut chutney)
• Rajasthan: Dal Baati Churma
• West Bengal: Fish Curry & Rice (Macher Jhol)
• Punjab: Makki ki Roti & Sarson ka Saag
• South India: Dosa & Sambhar (with coconut chutney)
• Rajasthan: Dal Baati Churma
• West Bengal: Fish Curry & Rice (Macher Jhol)
CBSE Step-by-Step Marking Scheme
Correct regional dish matched for all 4 states
4.0 M
Q6
Fireless Cooking Activity • Sprouted Salad
Describe how to prepare a healthy sprouted moong salad without using fire or a gas stove.
[3 Marks]
✅ Step-by-Step Solution & Working
Fireless Sprouted Moong Salad:
1. Take a cup of sprouted green moong beans in a mixing bowl.
2. Add finely chopped cucumber, tomato, and fresh coriander leaves.
3. Squeeze half a fresh lemon for tangy Vitamin C.
4. Sprinkle a pinch of salt and roasted cumin powder (chaat masala), mix well with a spoon, and serve fresh.
1. Take a cup of sprouted green moong beans in a mixing bowl.
2. Add finely chopped cucumber, tomato, and fresh coriander leaves.
3. Squeeze half a fresh lemon for tangy Vitamin C.
4. Sprinkle a pinch of salt and roasted cumin powder (chaat masala), mix well with a spoon, and serve fresh.
CBSE Step-by-Step Marking Scheme
Sprouts and chopped vegetables mentioned
1.5 M
Lemon and spices seasoning without fire
1.5 M
Q7
Food Preservation • Traditional Methods
Why do our grandmothers add a thick layer of mustard oil and salt when making mango pickles?
[2 Marks]
✅ Step-by-Step Solution & Working
Science of Pickling:
• Salt draws out moisture and kills bacteria, while mustard oil forms an airtight barrier over the raw mangoes that blocks airborne microbes and fungi, preserving the pickle fresh for over a year.
• Salt draws out moisture and kills bacteria, while mustard oil forms an airtight barrier over the raw mangoes that blocks airborne microbes and fungi, preserving the pickle fresh for over a year.
CBSE Step-by-Step Marking Scheme
Role of salt (drying) and oil (barrier) in food preservation
2.0 M
Q8
Find Out & Write • Environmental Observation
In Chapter 8 ('Food We Eat'), what key natural elements or community roles are highlighted? List three observations.
[3 Marks]
✅ Step-by-Step Solution & Working
Observations:
1. Interdependence: Plants, animals, and humans depend closely on each other for food, oxygen, and shelter.
2. Community Helpers: People in our neighbourhood perform essential services (farmers, sanitation workers, doctors, teachers).
3. Resource Conservation: Water, soil, and clean air are precious gifts that must not be polluted or wasted.
1. Interdependence: Plants, animals, and humans depend closely on each other for food, oxygen, and shelter.
2. Community Helpers: People in our neighbourhood perform essential services (farmers, sanitation workers, doctors, teachers).
3. Resource Conservation: Water, soil, and clean air are precious gifts that must not be polluted or wasted.
CBSE Step-by-Step Marking Scheme
Interdependence observed
1 M
Community helpers recognized
1 M
Conservation awareness
1 M
Q9
Discuss & Share • Classroom Activity
Discuss with your classmates: How does the change of seasons impact the food we eat, clothes we wear, and activities in 'Food We Eat'?
[3 Marks]
✅ Step-by-Step Solution & Working
Seasonal Impact:
• Summer: We wear light cotton clothes, drink lots of water and fresh juices, and eat fruits like mangoes and watermelons.
• Winter: We wear warm woollens, enjoy hot soups and nuts, and sit in the sun.
• Monsoon: We use umbrellas and raincoats, and enjoy hot pakoras while taking care to avoid stagnant water.
• Summer: We wear light cotton clothes, drink lots of water and fresh juices, and eat fruits like mangoes and watermelons.
• Winter: We wear warm woollens, enjoy hot soups and nuts, and sit in the sun.
• Monsoon: We use umbrellas and raincoats, and enjoy hot pakoras while taking care to avoid stagnant water.
CBSE Step-by-Step Marking Scheme
Summer adaptations
1 M
Winter adaptations
1 M
Monsoon adaptations
1 M
Q10
Think & Reflect • Environmental Care
What simple daily action can you and your family take to reduce waste and protect nature as suggested in 'Food We Eat'?
[2 Marks]
✅ Step-by-Step Solution & Working
Daily Actions:
1. Segregate Waste: Keep green dustbins for wet biodegradable kitchen waste and blue dustbins for dry recyclable plastic/paper.
2. Avoid Single-Use Plastic: Carry cloth bags for vegetable shopping and refill reusable steel water bottles.
1. Segregate Waste: Keep green dustbins for wet biodegradable kitchen waste and blue dustbins for dry recyclable plastic/paper.
2. Avoid Single-Use Plastic: Carry cloth bags for vegetable shopping and refill reusable steel water bottles.
CBSE Step-by-Step Marking Scheme
Waste segregation explained
1 M
Avoiding single-use plastics
1 M
Q11
Activity • Classification & Grouping
Classify the following items into Living Things and Non-Living Things: Neem tree, School bus, Butterfly, River stone, Honeybee, Wooden table.
[3 Marks]
✅ Step-by-Step Solution & Working
Classification:
• Living Things: Neem tree, Butterfly, Honeybee (they breathe, grow, and reproduce).
• Non-Living Things: School bus, River stone, Wooden table (they do not grow or breathe).
• Living Things: Neem tree, Butterfly, Honeybee (they breathe, grow, and reproduce).
• Non-Living Things: School bus, River stone, Wooden table (they do not grow or breathe).
CBSE Step-by-Step Marking Scheme
Living things identified correctly
1.5 M
Non-living things identified correctly
1.5 M
Q12
Field Exploration • Plants in Neighbourhood
Look closely at leaves of different plants around your school. How do they differ from one another in shape, colour, and texture?
[3 Marks]
✅ Step-by-Step Solution & Working
Leaf Observations:
• Shape: Banana leaves are broad and long, peepal leaves have a pointed tip, and pine needles are thin and pointy.
• Colour: Leaves vary from light yellow-green to dark emerald green, and some crotons have red or purple spots.
• Texture: Lotus leaves feel waxy, rose leaves feel soft with serrated margins, and hibiscus leaves feel slightly rough.
• Shape: Banana leaves are broad and long, peepal leaves have a pointed tip, and pine needles are thin and pointy.
• Colour: Leaves vary from light yellow-green to dark emerald green, and some crotons have red or purple spots.
• Texture: Lotus leaves feel waxy, rose leaves feel soft with serrated margins, and hibiscus leaves feel slightly rough.
CBSE Step-by-Step Marking Scheme
Difference in shape
1 M
Difference in colour
1 M
Difference in texture
1 M
Q13
Health & Hygiene • Good Habits
Why must we wash our hands with soap before eating and after using the toilet? Describe the correct 6-step method.
[2 Marks]
✅ Step-by-Step Solution & Working
Importance & Method:
• Washing with soap removes invisible disease-causing germs and bacteria.
• Steps: Wet hands, apply soap, rub palms together, wash backs of hands, clean between fingers and under nails, rinse thoroughly under running water, and dry with a clean towel.
• Washing with soap removes invisible disease-causing germs and bacteria.
• Steps: Wet hands, apply soap, rub palms together, wash backs of hands, clean between fingers and under nails, rinse thoroughly under running water, and dry with a clean towel.
CBSE Step-by-Step Marking Scheme
Reason for washing hands
1 M
Steps described
1 M
Q14
Water Conservation • Every Drop Counts
List three practical ways to save drinking water at home and in school.
[3 Marks]
✅ Step-by-Step Solution & Working
Water Saving Ways:
1. Turn off the tap tightly while brushing teeth instead of letting water run.
2. Use a bucket and mug for bathing rather than a shower.
3. Pour leftover water from drinking bottles into plant pots instead of draining it away.
1. Turn off the tap tightly while brushing teeth instead of letting water run.
2. Use a bucket and mug for bathing rather than a shower.
3. Pour leftover water from drinking bottles into plant pots instead of draining it away.
CBSE Step-by-Step Marking Scheme
Three valid water conservation methods
3 M
Q15
Animal Empathy • Coexistence
How can we help birds and stray animals during the hot summer season?
[2 Marks]
✅ Step-by-Step Solution & Working
Helping Summer Animals:
• Place an earthen clay bowl filled with clean fresh water on the terrace, balcony, or under a tree for thirsty birds.
• Keep a bowl of water in the shade outside the house for community dogs and cats.
• Never disturb bird nests or throw stones at sleeping animals.
• Place an earthen clay bowl filled with clean fresh water on the terrace, balcony, or under a tree for thirsty birds.
• Keep a bowl of water in the shade outside the house for community dogs and cats.
• Never disturb bird nests or throw stones at sleeping animals.
CBSE Step-by-Step Marking Scheme
Clay water bowls for birds
1 M
Kind treatment and shade
1 M
Q16
Community Living • Festivals and Food
Name two traditional Indian festivals and describe the special food items prepared and shared during these celebrations.
[2 Marks]
✅ Step-by-Step Solution & Working
Festivals and Traditional Foods:
1. Eid: Families prepare and share sweet Sevaiyan (vermicelli pudding) and biryani with neighbours.
2. Holi: People celebrate spring by sharing traditional Gujiyas and refreshing thandai.
3. Diwali: Families distribute homemade Laddoos, kaju katli, and savoury namkeens.
1. Eid: Families prepare and share sweet Sevaiyan (vermicelli pudding) and biryani with neighbours.
2. Holi: People celebrate spring by sharing traditional Gujiyas and refreshing thandai.
3. Diwali: Families distribute homemade Laddoos, kaju katli, and savoury namkeens.
CBSE Step-by-Step Marking Scheme
Two festivals named with corresponding special food
2 M
Q17
Review Questions • True or False
State True or False:
(a) Plants take in carbon dioxide and give out oxygen during daytime.
(b) Rainwater harvesting means collecting and storing rainwater for future use.
(c) Burning dry leaves and plastic in open air keeps the environment healthy.
[3 Marks]
(a) Plants take in carbon dioxide and give out oxygen during daytime.
(b) Rainwater harvesting means collecting and storing rainwater for future use.
(c) Burning dry leaves and plastic in open air keeps the environment healthy.
✅ Step-by-Step Solution & Working
Answers:
• (a) True: Photosynthesis produces oxygen.
• (b) True: Rainwater harvesting replenishes groundwater.
• (c) False: Burning releases toxic smoke and causes severe air pollution. Dry leaves should be composted into organic manure.
• (a) True: Photosynthesis produces oxygen.
• (b) True: Rainwater harvesting replenishes groundwater.
• (c) False: Burning releases toxic smoke and causes severe air pollution. Dry leaves should be composted into organic manure.
CBSE Step-by-Step Marking Scheme
True, True, False with explanations
3 M
🌟 NEP 2020 Competency-Based Case Study
School Mid-Day Meal Quality and Nutritional Balanced Plates
In a primary school, many students routinely leave green leafy vegetables and lentils on their plates, eating only plain rice and potato chips. The school health nurse notices frequent iron-deficiency fatigue and poor night vision among several students.
Analytical Task: Design an attractive, child-friendly nutrition strategy to encourage Class 3 students to enjoy iron-rich greens, carrots, and lentils daily.
Evaluation & Model Answer:
To make nutritious foods exciting for young children: (1) Colorful Rainbow Plates: Challenge students to create a 'Rainbow Lunch' where their plate must feature at least three bright colors (orange carrots/papaya for Vitamin A, deep green spinach/fenugreek for iron, and yellow lentils for protein). (2) Interactive School Kitchen Garden: Allow children to sow, water, and harvest spinach and coriander leaves themselves; children take immense pride in eating food they grew. (3) Creative Cooking: Blend iron-rich spinach into colorful green rotis ('Hulk Parathas') or incorporate lentils into crunchy vegetable cutlets.
Rubric: Understanding micronutrient deficiencies (Vitamin A and iron), creative food presentation, school gardens, behavioral nudges (4 Marks).