The Mystery of Food Class 5 The World Around Us Chapter 3 CBSE Notes 2025-26

CBSE Class 5 EVS Chapter 3, “The Mystery of Food,” helps students understand what causes food to spoil and the importance of proper food preservation. The story follows Disha, a curious girl, as she explores why her leftover uttapam develops a foul smell and colored patches, leading her to learn about microbes present all around us—in soil, water, air, and even inside our bodies.

Food spoilage is mainly caused by microbes that grow when they find the right conditions: moisture, air, and a suitable temperature. When Disha leaves bread outside for two days, she sees colored patches similar to those on her uttapam, but notices that her grandmother’s pickles covered with oil remain fresh even after two months. This difference is explained by her brother: microbes can grow only when they get air, water, and warmth. If any of these is missing, the food stays safe longer.

The chapter highlights traditional practices for food preservation passed through generations. Drying foods like chillies under the sun removes moisture, making it difficult for microbes to survive. Pickling with oil or adding plenty of salt keeps out air and blocks microbial growth. Refrigeration and freezing create cold temperatures that slow down microbes, helping items like milk, butter, and vegetables stay fresh. Indian homes also use spices like black pepper, sugar, and airtight cans to increase the shelf life of food.

• Drying in the sun: Removes water from foods such as chillies, papad, and mangoes (for aam papad).
• Pickling and oiling: Prevents air from reaching the food, as with mango pickles.
• Refrigeration and freezing: Keeps food cold so microbes grow slowly or not at all.
• Using salt, sugar, and spices: Common in Indian kitchens for long storage.
• Airtight packaging: Used in food factories and homes.

Cultural Practices and Local Wisdom

Disha’s family uses various seasonal fruits and vegetables, highlighting the joy and nutrition of eating food in its growing season. Her family buys fresh produce from the local market, and her grandfather teaches her how to pick out good quality fruits and vegetables by observing their color, smell, and freshness. Eating with hands is a common tradition in India, helping one feel the texture and making the stomach ready for digestion.

• Buying fresh, local produce is more nutritious and flavorful.
• Choosing seasonal food enhances taste and health.
• Practices like fermenting rice or using bamboo in cooking link food, culture, and tradition.

Role of Microbes—Good and Bad

Microbes not only spoil food but also help create many Indian delicacies. For example, the batter for idlis rises because of microbes in the air. Curd is made from friendly bacteria and consuming curd or buttermilk can help settle an upset stomach by adding good microbes that assist digestion. However, when food is left exposed or is not stored properly, harmful microbes multiply and may cause indigestion or make people sick.

If someone experiences symptoms like stomach upset or vomiting after eating, simple home remedies include drinking buttermilk or eating curd, as these bring good microbes into the stomach. For severe problems, a doctor’s advice and medicines may be necessary.

Chewing food well is essential for digestion. Different teeth perform different functions: incisors cut, canines tear, premolars crush, and molars grind the food. As you chew, saliva mixes with the food, helping to break it down and aiding digestion. Eating slowly and chewing thoroughly reduce the risk of choking and allow more saliva to work on the food.

Maintaining oral hygiene is important. Brushing your teeth twice a day, rinsing after eating, and reducing the intake of sweets prevent cavities. Regular dental check-ups can detect problems like toothache early. If teeth are not cleaned, bacteria may cause holes (cavities) or pain.

Gulping down large bites or talking/laughing with food in the mouth can lead to choking, which is dangerous. One should always eat small bites, chew properly, and swallow before speaking or laughing.

At the end of the chapter, students are encouraged to reflect on various questions such as why food lasts longer when preserved, what food items can be chosen for a trip to keep them fresh, and what the world would be like without preservation methods.

By learning these methods and developing habits like proper chewing, slow eating, oral hygiene, and safe food storage, students ensure their own health and contribute to the well-being of those around them. The chapter encourages observation, family discussions, and practical activities, making food safety and health an enjoyable subject to explore.

CBSE Class 5 EVS Chapter 3 Notes – The Mystery of Food: Health and Well-being

Get a quick and clear understanding of CBSE Class 5 EVS Chapter 3 – The Mystery of Food with these revision notes. They cover all major concepts like food spoilage, preservation, and healthy eating habits for students’ health and well-being. Using these notes, learners can connect daily life experiences to classroom learning for stronger retention.

These notes make it easier to review important points on food safety, microbes, and traditional practices before exams. Designed in a simple and engaging way, they help students answer questions confidently and improve understanding of health and well-being topics in EVS.