Health and Hygiene : Food for living - Important Question Paper

9th Standard

    Reg.No. :
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Science

Time : 01:00:00 Hrs
Total Marks : 50

    Part A

    Multiple Choice Question

    5 x 1 = 5
  1. The nutrient required in trace amounts to accomplish various body functions is _______________

    (a)

    Carbohydrate

    (b)

    Protein

    (c)

    Vitamin

    (d)

    Fat

  2. The physician who discovered that scurvy can be cured by ingestion of citrus fruits is  ______________

    (a)

    James Lind

    (b)

    Louis Pasteur

    (c)

    Charles Darwin

    (d)

    Isaac Newton

  3. The sprouting of onion and potatoes can be delayed by the process of _______________

    (a)

    irradiation

    (b)

    Irradiation

    (c)

    Salting

    (d)

    Canning

  4. Food and Adulteration Act was enacted by Government of India in the year _______________

    (a)

    1964

    (b)

    1954

    (c)

    1950

    (d)

    1963

  5. An internal factor responsible for spoilage of food is _______________

    (a)

    Wax coating

    (b)

    Contaminated utensils

    (c)

    Moisture content in food

    (d)

    Synthetic preservatives

  6. Part B

    Fill in the blanks

    6 x 1 = 6
  7. Deficiency diseases can be prevented by taking _______________ diet.

    ()

    balanced

  8. The process of affecting the natural composition and the quality of food substance is known as _______________

    ()

    Adulteration

  9. Vitamin D is called as _______________ vitamin as it can be synthesised by the body from the rays of the sun.

    ()

    sunshine

  10. Dehydration is based on the principle of removal of _______________.

    ()

    water/moisture

  11. Do not purchase food beyond the date of _______________

    ()

    expiry

  12. AGMARK is used to certify ______________ and _______________ products in India.

    ()

    agricultural, livestock

  13. Part C

    Two Mark Questions

    7 x 2 = 14
  14. Differentiate : Kwashiorkar from Marasmus 

  15. Differentiate : Macronutrients from micronutrients

  16. Give reasons why salt is used as preservative in food.

  17. What is an adulterant?

  18. A doctor advices an adolescent girl who is suffering from anaemia to include more of leafy vegetables and dates in her diet. Why so?

  19. Name any two naturally occuring toxic substances in food.

  20. What factors are required for the absorption of Vitamin D from the food by the body?

  21. Part D

    Three Mark Questions

    5 x 3 = 15
  22. Write any one function of the following minerals
    a) Calcium   b) Sodium
    c) Iron          d) Iodine

  23. Explain any two methods of food preservation.

  24. Sanjana wants to buy a jam bottle in a grocery shop. What are the things she should observe on the label before purchasing it

  25. Give one reason for the following statements:
    a. Salt is added as a preservative in pickles___________
    b. We should not eat food items beyond the expiry date ______________
    c. Deficiency of calcium in diet leads to poor skeletal growth ___________

  26. What are the effects of consuming adulterated food?

  27. Part E

    Five Mark Questions

    2 x 5 = 10
  28. How are vitamins useful to us? Tabulate the sources, deficiency diseases and symptoms of fat soluble vitamins

  29. Explain the role of food control agencies in India.

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