Health and Hygiene - Food for Living Book Back Questions

9th Standard

    Reg.No. :
  •  
  •  
  •  
  •  
  •  
  •  

Science

Time : 00:45:00 Hrs
Total Marks : 30
    2 x 1 = 2
  1. The nutrient required in trace amounts to accomplish various body functions is _______________

    (a)

    Carbohydrate

    (b)

    Protein

    (c)

    Vitamin

    (d)

    Fat

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

    (a)

    irradiation

    (b)

    Irradiation

    (c)

    Salting

    (d)

    Canning

  3. 3 x 1 = 3
  4. Deficiency diseases can be prevented by taking _______________ diet.

    ()

    balanced

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

    ()

    Adulteration

  6. Do not purchase food beyond the date of _______________

    ()

    expiry

  7. 3 x 1 = 3
  8. Iron is required for the proper functioning of thyroid gland

    (a) True
    (b) False
  9. Vitamin C is a water soluble Vitamin

    (a) True
    (b) False
  10. ISI mark is mandatory to certify agricultual products

    (a) True
    (b) False
  11. 3 x 2 = 6
  12. Give reasons why salt is used as preservative in food.

  13. What is an adulterant?

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

  15. 2 x 3 = 6
  16. Explain any two methods of food preservation.

  17. What are the effects of consuming adulterated food?

  18. 2 x 5 = 10
  19. How are vitamins useful to us? Tabulate the sources, deficiency diseases and symptoms of fat soluble vitamins

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

*****************************************

Reviews & Comments about 9th Science Unit 8 Health and Hygiene - Food for Living Book Back Questions

Write your Comment