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Published on: 01/08/2019
Health and Hygiene - Food for living
Download Tamil Nadu 9th Standard Science question papers, model tests, one-mark questions, important questions, and public exam papers in PDF format. Free study materials and answer keys for TN State Board students.
Questions + Answers key
Take MCQ Science Test1.
Identify the trace element
Iron
Iodine
Calcium
Potassium
2.
October _____ is declared as Global Iodine deficiency day.
20th
21st
19th
18th
3.
An internal factor responsible for spoilage of food is ___________.
Wax coating
Contaminated utensils
Moisture content in food
Synthetic preservatives
4.
The sprouting of onion and potatoes can be delayed by the process of _______________
irradiation
freezing
Salting
Canning
5.
The nutrient required in trace amounts to accomplish various body functions is ____________.
Carbohydrate
Protein
Vitamin
Fat
6.
In pasteurization process, the milk to be boiled at the temperature 86°C for about 45 mts.
7.
Vitamin D is otherwise known as 'Niacin'.
8.
ISI mark is mandatory to certify agricultural products
9.
Vitamin C is a water-soluble Vitamin
10.
Iron is required for the proper functioning of thyroid gland
11.
Vitamin B2
12.
Iodine
13.
Iodine
14.
Potassium
15.
Calcium
16.
Mention the fat soluble vitamins.
17.
Name any two essential fatty acids.
18.
What is the basic necessity of life?
19.
What factors are required for the absorption of Vitamin D from the food by the body?
20.
Give reasons why salt is used as preservative in food.
21.
Differentiate : Kwashiorkor from Marasmus
22.
The doctor advices an adolescent girl who is suffering from anaemia to include more of leafy vegetables and dates in her diet. Why so?
23.
What is balanced diet?
24.
What are proteins?
25.
What are the effects of consuming adulterated food?
26.
Explain any two methods of food preservation.
27.
Explain the role of food control agencies in India.
28.
FSSAI
29.
FCI
30.
FPO
31.
ISI
1.
(a)
Iron
2.
(b)
21st
3.
(c)
Moisture content in food
4.
(a)
irradiation
5.
(c)
Vitamin
6.
(b)
7.
(b)
8.
(b)
9.
(a)
10.
(b)
11.
Irritation in eyes
12.
Goitre
13.
Goitre
14.
Muscular fatigue
15.
Osteoporosis
16.
Vitamin A. D. E. K
17.
1. Alpha-linolenic acid and
2. Linoleic acid
18.
Food is the basic necessity of life.
19.
Deficiency of disorder disease is the factor required for the absorption of vitamin D.
20.
Salt is used as preservative in food because,
1. Addition of salt removes the moisture content by the process of osmosis.
2. Prevents the growth of bacteria and reduces the activity of microbial enzymes.
21.
| Kwashiorkor | Marasmus |
| 1. It is a protein deficiency disease. | It is a carbohydrate deficiency disease. |
| 2. It affects the children between 1-5 years of age. |
It affects the infants below the age of one. |
22.
The adolescent girl affected by Anaemia blood contain Haemoglobin is very low because she takes very less amount of micro-nutrients like iron. So doctor advised to her to take leafy vegetables and dates. It contain large amount of Iron.
23.
A diet containing essential nutrients in right proportion is known as balanced diet. It is required for normal growth and development and to prevent malnutrition
24.
Proteins are building blocks of body tissue and can also serve as a fuel source.
25.
The effects of consuming adulterated food:
i) Headache.
ii) Stomach disorder.
iii) Major health problems
iv) Liver problem
26.
1. Drying:
It is the process of removal of water or moisture content in the food. It can be done either by sun-drying (or) vacuum drying or hot air drying. It inhibits the growth of bacteria, yeasts and moulds.
2. Smoking:
In this process, food products like meat and fish are exposed to smoke. The drying action of the smoke tends to preserve the food.
27.
Role of Food control agencies in India:
a) FCI - i) Effective price support operations for safeguarding the interest of farmers.
ii) Regulate the market price to provide food grains to consumers at reliable price.
b) ISI - Certifies industrial products like electrical appliances like switches, wiring cables, electric motor and kitchen appliances etc.
c) AGMARK - Certifies agricultural and livestock products like cereals, essential oils, pulses, honey, butter etc.
d) FPO - Certifies the food products like juice, jams, sauce, canned fruits and vegetables, pickles etc.
d) FSSAI - Responsible for protecting and promoting the public health through regulation and supervision of food safety.
28.
Food Safety and Standards Authority of India
29.
Food Corporation of India
30.
Fruit Process Order
31.
Indian Standards Institution
9th Standard Syllabus & Materials
9th Standard
TN 9th Tamil உள்ளத்தின் சீர் - திருக்குறள் Important Questions And Answers Study Material - QB365 Set A
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Tamilnadu Stateboard 9th Standard Subjects
Tamilnadu Stateboard Standards
