Health and Hygiene - Food for living Model Questions

9th Standard

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Science

Time : 01:00:00 Hrs
Total Marks : 50
    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 sprouting of onion and potatoes can be delayed by the process of _______________

    (a)

    irradiation

    (b)

    Irradiation

    (c)

    Salting

    (d)

    Canning

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

    (a)

    Wax coating

    (b)

    Contaminated utensils

    (c)

    Moisture content in food

    (d)

    Synthetic preservatives

  4. October _____ is declared as Global Iodine deficiency day.

    (a)

    20st

    (b)

    21st

    (c)

    19th

    (d)

    18th

  5. Identify the trace element

    (a)

    Iron

    (b)

    Iodine

    (c)

    Calcium

    (d)

    Potassium

  6. 5 x 1 = 5
  7. Iron is required for the proper functioning of thyroid gland

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

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

    (a) True
    (b) False
  10. Vitamin D is otherwise known as 'Niacin'.

    (a) True
    (b) False
  11. In pasteurization process, the milk to be boiled at the temperature 86°C for about 45 mts.

    (a) True
    (b) False
  12. 5 x 1 = 5
  13. Calcium

  14. (1)

    Muscular fatigue

  15. Potassium

  16. (2)

    Irritation in eyes

  17. Iodine

  18. (3)

    Osteoporosis

  19. Iodine

  20. (4)

    Goitre

  21. Vitamin B2

  22. (5)

    Goitre

    4 x 1 = 4
  23. ISI

  24. FPO

  25. FCI

  26. FSSAI

  27. 7 x 2 = 14
  28. Differentiate : Kwashiorkar from Marasmus 

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

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

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

  32. What is the basic necessity of life?

  33. Name any two essential fatty acids.

  34. Mention the fat soluble vitamins.

  35. 4 x 3 = 12
  36. Explain any two methods of food preservation.

  37. What are the effects of consuming adulterated food?

  38. What are proteins?

  39. What is balanced diet?

  40. 1 x 5 = 5
  41. Explain the role of food control agencies in India.

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