Experts have designed these Class 5 EVS Notes and Chapter 3 The Mystery of Food Class 5 Notes for effective learning.
Class 5 EVS Chapter 3 Notes The Mystery of Food
Class 5 The Mystery of Food Notes – The Mystery of Food Class 5 Notes
→ Microbes: Tiny living organisms found in air, water and soil. Some cause food spoilage, while others help in making food.
→ Food Spoilage: The process by which food goes bad due to microbes, making it unsafe to eat.
→ Preservation: Methods used to protect food from spoiling, such as drying, refrigeration and using oil or salt.
→ Seasonal Fruits: Fruits that are naturally available only during certain times of the year.
→ Digestion: The process of breaking down food in our body so that it can be used for energy and growth.
→ Choking: A condition where food gets stuck in the throat because it was not chewed properly.
→ Idli Fermentation: A process where microbes help the batter rise and become fluffy before cooking.
→ On a sunny Sunday morning, Disha found that her uttapam in her tiffin box had gone bad. It smelled bad and had coloured patches. Disha was curious to know this and she asked her brother Aditya about it. He explained that this happened because of microbes. Microbes are tiny living things that cannot be seen without a microscope. They are found in air, water, soil, on plants, in animals, and even inside the human body.
→ Some microbes are harmful and spoil food, but some are helpful. For example, microbes in the air help the idli batter rise and become soft and fluffy. The microbes in curd and buttermilk help in digestion. Eating food that has gone bad can upset the stomach.
→ If the problem becomes serious, one needs to visit a doctor and take medicine. In the afternoon, Disha noticed that bread grew mould faster than her Paati’s (Grandmother in Tamil) two-month-old pickles. She learned that microbes need moisture, air and the right temperature to grow. If any of these is missing, their growth slows or stops. Bread spoils quickly, while pickles last longer because oil blocks air, preventing microbes from growing.
→ At home, Disha saw her parents drying chillies on the balcony under the Sun to remove moisture and prevent microbes. She learned that cold temperatures, salt, sugar, spices, and sealed packaging also help keep food safe from microbial growth Disha learned about many traditional practices related to food being passed on from one generation to another the family.
→ She also learned that seasonal fruits and local fruits are fresher and tastier. Food should be chewed well before swallowing. Different teeth do different work. Incisors cut the food, canines tear it, premolars crush it and molars grind it. Chewing well mixes food with saliva, which helps in digestion.
→ Oral hygiene is also important. If teeth are not brushed properly or too many sweets are eaten, it can cause pain or cavities. If there is a tooth problem, one-sheutd go to a dentist. Eating too quickly without chewing can cause choking.