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9th Standard Science Chapter 8 Health and Hygiene - Food for living Model Question Paper Question Bank Software Aug-01 , 2019

Health and Hygiene - Food for living 

9th Standard Science Chapter 8 Health and Hygiene - Food for living Model Question Paper

Health and Hygiene - Food for living Model Questions

9th Standard

    Reg.No. :
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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)

    freezing

    (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

  6. Iron is required for the proper functioning of thyroid gland

    (a) True
    (b) False

  7. Vitamin C is a water soluble Vitamin

    (a) True
    (b) False

  8. ISI mark is mandatory to certify agricultural products

    (a) True
    (b) False

  9. Vitamin D is otherwise known as 'Niacin'.

    (a) True
    (b) False

  10. In pasteurization process, the milk to be boiled at the temperature 86°C for about 45 mts.

    (a) True
    (b) False
    11. 5 x 1 = 5

  11. Calcium

    12. (1)

    Muscular fatigue

  12. Potassium

    13. (2)

    Osteoporosis

  13. Iodine

    14. (3)

    Irritation in eyes

  14. Iodine

    15. (4)

    Goitre

  15. Vitamin B2

    16. (5)

    Goitre
    4 x 1 = 4

  16. ISI

  17. FPO

  18. FCI

  19. FSSAI

    20. 7 x 2 = 14

  20. Differentiate : Kwashiorkar from Marasmus 

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

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

  24. What is the basic necessity of life?

  25. Name any two essential fatty acids.

  26. Mention the fat soluble vitamins.

    27. 4 x 3 = 12

  27. Explain any two methods of food preservation.

  28. What are the effects of consuming adulterated food?

  29. What are proteins?

  30. What is balanced diet?

    31. 1 x 5 = 5

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

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