I. Conceptual Understanding
1. Name some occasions where people eat food together.
• Birthdays
• Festivals (like Diwali, Christmas, or Eid)
• Family gatherings
• Weddings
• Picnics and school outings
2. When does the food get wasted at home?
• When food is cooked in excess.
• When food is not stored properly and spoils.
• When people spill food or leave it uneaten on their plates.
3. Mention the people whose efforts are behind the process of producing the food we eat.
• Farmers (grow crops)
• Agricultural laborers (help with planting and harvesting)
• Blacksmiths (make tools like sickles)
• Carpenters (make ploughs and other wooden tools)
• Millers (process grains into flour or rice)
• Vendors (sell the produce)
II. Questioning and Hypothesis
4. What questions would you ask a farmer about how they can keep food grains safe from rats, mice, and insects?
• How do you store food grains after harvest?
• What materials do you use for storing grains safely?
• How do neem leaves or other natural methods help in preserving grains?
• Do you use any chemical treatments to protect grains?
• How do you ensure that stored grains stay fresh for a long time?
III. Experiments and Field Observations
5. Observe the list of vegetables used at the mid-day meal for a week and write them in your notebook.
(Example for a week; the actual vegetables may vary based on location):
• Monday: Carrot and beans in sambar
• Tuesday: Bottle gourd curry
• Wednesday: Spinach dal
• Thursday: Potato fry
• Friday: Drumstick sambar
• Saturday: Tomato and onion chutney
IV. Information Skills and Projects
6. List out the food items that you preserve at home for long periods.
• Pickles (preserved with salt and oil)
• Jams (preserved with sugar)
• Dry fruits (kept in airtight containers)
• Papads and fryums (sun-dried)
• Spices and masalas (stored in dry, airtight jars)
V. Drawing and Model Making
7. Make a tree diagram of vegetarian and non-vegetarian food and healthy and junk food.
(Instructions for the diagram)
• Draw two branches under the main tree trunk: “Vegetarian Food” and “Non-Vegetarian Food.”
• Further divide each branch into “Healthy Food” and “Junk Food.”
• Add examples:
• Vegetarian Healthy Food: Vegetables, fruits, lentils.
• Vegetarian Junk Food: Chips, sweets, fried snacks.
• Non-Vegetarian Healthy Food: Fish, eggs, lean meat.
• Non-Vegetarian Junk Food: Fried chicken, sausages.
VI. Appreciation
8. You noticed Kavya feeding the birds with some grains every day. How would you appreciate her act?
• “Kavya, your act of feeding the birds is very kind and thoughtful. It shows that you care for animals and nature. Keep up this wonderful habit—it inspires others to be compassionate too!”
