Tamilnadu State Board New Syllabus Samacheer Kalvi 9th Science Guide Pdf Chapter 21 Nutrition and Health Text Book Back Questions and Answers, Notes.

Tamilnadu Samacheer Kalvi 9th Science Solutions Chapter 21 Nutrition and Health

9th Science Guide Nutrition and Health Text Book Back Questions and Answers

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

I. Choose the correct answer :

Question 1.
The nutrient required in trace amounts to accomplish various body functions is ……………….
(a) carbohydrate
(b) protein
(c) vitamin
(d) fat
Answer:
(c) Vitamin

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 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
Answer:
(a) James Lind

Question 3.
The sprouting of onion and potatoes can be delayed by the process of ……………..
(a) freezing
(b) irradiation
(c) salting
(d) canning
Answer:
(b) Irradiation

Question 4.
Food and Adulteration Act was enforced by Government of India in the year …………..
(a) 1964
(b) 1954
(c) 1950
(d) 1963
Answer:
(b) 1954

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 5.
An internal factor responsible for spoilage of food is …………………
(a) wax coating
(b) contaminated utensils
(c) moisture content in food
(d) synthetic preservatives
Answer:
(c) moisture content in food

II. Fill in the blanks :

1. Deficiency diseases can be prevented by taking ……………………… diet.
Answer:
balanced

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

2. The process of affecting the natural composition and the quality of food substance is
known as ………………………
Answer:
adulteration

3. Vitamin D is called as ……………………… vitamin as it can be synthesised by the body from the rays of sunlight.
Answer:
sunshine

4. Dehydration is based on the principle of removal of ………………………
Answer:
water

5. Food should not be purchased beyond the date of ………………………
Answer:
expiry

6. AGMARK is used to certify ……………………… and ……………………… products in India.
Answer:
agricultural, Livestock

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

III. State whether true or false. If false, correct the statement.

1. Iron is required for the proper functioning of thyroid gland.
Answer:
False.
Correct statement: Iodine is required for the proper functioning of the thyroid gland.

2. Vitamins are required in large quantities for normal functioning of the body.
Answer:
False.
Correct statement: Vitamins are required in minute quantities for normal functioning of the body.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

3. Vitamin C is a water soluble vitamin.
Answer:
True.

4. Lack of adequate fats in diet may result in low body weight.
Answer:
True.

5. ISI mark is mandatory to certify agricultural products.
Answer:
False.
Correct statement: ISI mark is mandatory to certify Industrial products.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

IV. Match the following :

Column A Column B
1. Calcium a. Muscular fatigue
2. Sodium b. Anaemia
3. Potassium c. Osteoporosis
4. Iron d. Goitre
5. Iodine e. Muscular cramps

Answer:
1-c, 2-e, 3 -a, 4-b

V. Fill in the blanks with suitable answers :

Vitamins Rich source Deficiency disease
Calciferol Rickets
Papaya Night blindness
Ascorbic acid
Whole grains Beriberi

Answer:

Vitamins Rich source Deficiency disease
Calciferol Liver, Dairy products, Fish Rickets
Retinol Papaya Night blindness
Ascorbic acid Leafy vegetables, Sprouts Citrus fruits Scurvy
Thiamine Whole grains Beriberi

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

VI. Give abbreviations for the following food standards :

  1. ISI ……………..
  2. FPO ……………..
  3. AGMARK ……………..
  4. FCI ……………..
  5. FSSAI ……………..

Answer:

  1. Indian Standards Institution.
  2. Fruit Process Order.
  3. Agricultural Marking.
  4. Food Corporation of India.
  5. Food Safety and Standards Authority of India.

VII. Assertion and Reason:

Direction: In the following question, a statement of an Assertion is given and a corresponding Reason is given just below it. Of the statements given below, mark the correct answer is:
(a) If both Assertion and Reason are true and the Reason is the correct explanation of Assertion
(b) If both Assertion and Reason are true but Reason is not the correct explanation of Assertion
(c) If Assertion is true but Reason is false
(d) If both Assertion and Reason is false

Question 1.
Assertion: Haemoglobin contains iron.
Reason: Iron deficiency leads to anemia.
Answer:
(b) Both Assertion and Reason are true but Reason is not the correct explanation of Assertion

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 2.
Assertion: AGMARK is a quality control agency.
Reason: ISI is a symbol of quality.
Answer:
(d) Both Assertion and Reason is false

VIII. Give reasons 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 the diet leads to poor skeletal growth …………………….
Answer:
(a) Because it removes the moisture content in the food by osmosis.
(b) Because it will get spoilt and can cause diseases.
(c) Because calcium is a constituent of bones.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

IX. Answer briefly:

Question 1.
Differentiate
a) Kwashiorkar from Marasmus
b) Macronutrients from Micronutrients
Answer:
(a)

Kwashiorkar Marasmus
1. Children whose diet mainly consists of carbohydrates but lack in protein. Children are affected when the diet is poor in carbohydrates, fats and proteins.
2. It affects children between 1-5 years of age It usually affects the intacts below the age of one year.

(b)
Answer:

Macronutrients Micronutrients
1. Nutrients required for the growth and development of the body in large quantities are called Macronutrients. Nutrients required for the growth and development of the body in small quantities are called Micronutrients.
2. Eg: Calcium, Potassium and Sodium. Eg: Iron and Iodine.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 2.
Why salt is used as a preservative in food?
Answer:

  1. It removes the moisture content in the food.
  2. Prevents the growth of bacteria.
  3. Reduces the activity of microbial enzymes.

Question 3.
What is an adulterant?
Answer:
Adulteration is defined as “the addition or subtraction of any substance to or from food so that the natural composition and the quality of food substance is affected.” The adulterant is any material which is used for the purpose of adulteration.

Question 4.
Name any two naturally occurring toxic substances in food.
Answer:
Alkaloids and Aflatoxin.

Question 5.
What factors are required for the absorption of Vitamin D from the food by the body?
Answer:

  1. Human skin can synthesize Vitamin D when exposed to sunlight (especially early morning).
  2. When the sun rays fall on the skin dehydro cholesterol is converted into Vitamin D. Hence, Vitamin D is called “Sunshine vitamin”.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 6.
Write any one function of the following minerals
a) Calcium
b) Sodium
c) Iron
d) Iodine
Answer:

Minerals Function
a. Calcium 1. Constituent of bones and enamel of teeth.
2. Controls muscle contraction.
b. Sodium 1. Maintains fluid balance.
2. Helps in neurotransmission.
c. Iron 1. Important component of hemoglobin.
d. Iodine 1. Necessary for the formation of thyroid hormone.

Question 7.
Explain any two methods of food preservation.
Answer:

  • SMOKING: Food products like Meat and Fish are exposed to smoke. The drying action of the smoke tends to preserve the food.
  • Use of Inert gas: Nitrogen gas is filled in air tight packets of Potato wafers and other products. It prevents the growth of fungus and insects in them.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 8.
What are the effects of consuming adulterated food?
Answer:
Consumption of these adulterated foods may lead to serious health issues like fever, diarrhoea, nausea, vomiting, gastrointestinal disorders, asthma, allergy, neurological disorder, skin allergies, immune suppression, kidney and liver failure, colon cancer, and even birth defects.

X. Answer in detail :

Question 1.
How are vitamins useful to us? Tabulate the sources, deficiency diseases and symptoms of fat soluble vitamins.
Answer:
Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health 1
Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health 2

Question 2.
Explain the role of food control agencies in India.
Answer:
Food quality control agencies :
ISI, AGMARK, FPO, FCl and other health departments enforce minimum standards for the consumer products. FCI (Food Corporation of India) was set up in the year 1965 with the following objectives : ^

  • Effective price support operations for safeguarding the interest of farmers.
  • Distributing food grains throughout the country.
  • Maintaining satisfactory levels of operational and buff er stock of food grains to ensure national security.
  • Regulate the market price to provide food grains to consumers at reliable price.
Food control agency Role
1. ISI (Indian Standards
Institution) known as Bureau of Indian Standard (BIS)
Certifies industrial products like electrical appliances like switches, wiring cables, water heater, electric motor, kitchen appliances etc.
2. AGMARK (Agricultural Marking) Certifies agricultural and livestock products li ke cereals, essential oils, pulses, honey, butter etc.
3. FPO (Fruit Process Order) Certifies the fruit products like juice, jams, sauce, canned fruits and vegetables, pickles etc.,
4. Food Safety and Standards Authority of India. Responsible for protecting and promoting the public health through regulation and supervision of food safety

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

XI. Higher Order Thinking Skills :

Question 1.
Look at the picture and answer the question that follows.
Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health 3
a) Name the process involved in the given picture.
b) Which diary food is preserved by this process?
c) What is the temperature required for the above process?
Answer:
(a) Pasteurization.
(b) Milk.
(c) 63°C for 30 minutes followed by sudden cooling.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 2.
The doctor advices an adolescent girl who is suffering from anaemia to include more leafy vegetables and dates in her diet; Why so?
Answer:
Iron deficiency is the most common nutrient deficiency in adolescent girls. Insufficient iron can lead to anaemia. Leafy vegetables and dates are rich in iron and other minerals. So the doctor advises to include more of these in the diet.

Question 3.
Sanj ana wants to buy an aim bottle in a grocery shop. What are the things she should observe on the label before purchasing it?
Answer:
She must look for the following details on the label of the jam bottle.

  • Date of manufacture and date of expiry. She must make sure that the contents of the bottle must be conserved before the date of expiry.
  • She must look for the FPO certification to ensure that the product has been certified by the quality agency and is safe for consumption.

9th Science Guide Nutrition and Health Additional Important Questions and Answers

I. Choose the best answers:

Question 1.
The maximum amount of energy provided by carbohydrate is …………………….
(a) 3 kcal
(b) 4 kcal
(c) 5 kcal
(d) 9 kcal
Answer:
(b) 4 kcal

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 2.
……………….. is a polysaccharide.
(a) Glucose
(b) Sucrose
(c) Fructose
(d) Cellulose
Answer:
(d) Cellulose

Question 3.
There are ………………. essential amino acids required by the human body through the diet.
(a) 8
(b) 5
(c) 9
(d) 12
Answer:
(c) 9

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 4.
…………………… is a trace element required by our body.
(a) Magnesium
(b) Iron
(c) Phosphorous
(d) Sodium
Answer:
(b) Iron

Question 5.
Pellagra is a deficiency disease, choose the vitamin related to it.
(a) Pyridoxine
(b) Cyanacobalamine
(c) Niacin
(d) Riboflavin
Answer:
(c) Niacin

Question 6.
Seafood is a source of …………………
(a) calcium
(b) potassium
(c) iodine
(d)chlorine
Answer:
(c) iodine

Question 7.
World Health Day is celebrated on ……………….
(a) 8th April
(b) 7th April
(c) 5th April
(d) 4th April
Answer:
(b) 7th April

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 8.
World Food Day is celebrated on ………………
(a) 15th October
(b) 18th October
(c) 16th October
(d) 20th October
Answer:
(c) 16th October

Question 9.
Calcium carbide is used to ………………….
(a) Given colour to fruits
(b) Preserve Jams/Jellies
(c) Ripen bananas
(d) Adulterant in poultry feed
Answer:
(c) Ripen bananas

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 10.
…………….. is an intentionally added adulterant in milk.
(a) Citric acid
(b) Hydrogen peroxide
(c) Starch
(d) Sucrose
Answer:
(b) Hydrogen peroxide

II. Fill in the blanks :

1. …………….. is an example of a monosaccharide.
Answer:
glucose

2. The lipids can provide a maximum of …………… of energy.
Answer:
9 kcal/gram

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

3. The term vitamin was introduced by ………..
Answer:
Dr. Funk

4. Swollen and bleeding gums is a symptom of _______
Answer:
scurvy

5. Delayed blood clotting is a symptom of deficiency of vitamin ______ in the body.
Answer:
K

6. Give an example of a substance used to protect food grains in the olden days
Answer:
Dried neem leaves/Turmeric

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

7. Smoking is a method of food preservation used for ……………
Answer:
meat/fish

8. The gas ……………. is filled in airtight packets of potato wafers.
Answer:
nitrogen

9. …………….. is a natural preservative used to increase the shelf life of fruit juices/squash.
Answer:
Sugar/Honey

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

III. Mention whether the following statements are true or false. If false, give the correct statements :

1. Carnauba wax is coated on apples to increase the taste.
Answer:
False.
Correct statement: Carnauba wax is coated on apples to give a shiny appearance.

2. Coffee power adulterated with tamarind powder floats in water.
Answer:
False.
Correct statement: Coffee powder adulterated with tamarind powder will not float but it will settle down at the bottom of the container.

3. Chalk powder is an adulterant used in common salt.
Answer:
True.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

4. Louis Pasteur developed vaccination against Rabies and Anthrax.
Answer:
True.

5. In a food pyramid, fat and oil are placed at the bottom.
Answer:
False.
Correct statement: In a food pyramid, fat and oil are placed at the top of the pyramid

IV. Match the following :

1. Vacuum drying a. Vegetables
2. Cold storage b. Seeds
3. Deep freezing c. Cheese powder
4. Canning d. Meat

Answer:
1-c, 2 – a, 3-b, 4-d

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

V. Assertion and Reason :

Question 1.
Assertion (A): Bananas are kept at room temperature.
Reason (R): In a refrigeration-bananas ripen fast.
(a) A and R are incorrect.
(b) A is correct and R is the explanation for A.
(c) A is correct but R is not the correct explanation.
(d) A is correct and R is wrong.
Answer:
(d) A is correct and R is wrong

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 2.
Assertion (A): Fruits and vegetables are placed at the bottom of a food pyramid.
Reason (R): They must be consumed in more quantities for good health.
(a) A and R are incorrect.
(b) A is correct and R is the explanation for A.
(c) A is correct and R is incorrect.
(d) A is incorrect R is correct.
Answer:
(b) A is correct and R is the explanation for A

VI. Analogy :

Question 1.
(a) Vitamin A : ……………
(b) …………… : Sterility in rats.
Answer:
(a) Nyctalopia
(b) Vitamin E

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 2.
(a) …………… : Anaemia
(b) Iodine : …………….
Answer:
(a) Iron
(b) Goitre

Question 3.
(a) Jams : ……………
(b) …………… : oil.
Answer:
(a) Honey
(b) Pickles.

VII. Answer the following in one or two sentences:

Question 1.
Name any two essential amino acids.
Answer:
Phenylalanine and lysine.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 2.
Name the major minerals required by the human body.
Answer:
Calcium, phosphorous, potassium, sodium, and magnesium.

Question 3.
Give two examples of trace elements required by the body.
Answer:
Iron, chlorine.

Question 4.
Name the processes involved in metabolism.
Answer:
Anabolism and catabolism.

Question 5.
What is a balanced diet?
Answer:
A diet containing essential nutrients in the right proportion (balanced diet) is required for normal growth and development and to prevent malnutrition.

Question 6.
Give examples of synthetic food preservatives.
Answer:
Citric acid, vinegar.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 7.
How are adulterants classified?
Answer:

  • Natural adulterants
  • Incidental/unintentionally added adulterants.
  • Intentionally added adulterants.

Question 8.
Name the adulterants used in
(a) Tea leaves
(b) Chilli powder.
Answer:
(a) Coal tar dye
(b) Brick powder

VIII. Short answer questions :

Question 1.
What is goiter?
Answer:
It is a swelling of the region below the neck due to the enlargement of the thyroid gland. It is caused due to iodine deficiency.

Question 2.
Why do we need to preserve food?
Answer:

  • Increase the shelf life of food.
  • Retain the colour, texture, flavour and nutritive value.
  • Increase food supply.
  • Decrease the wastage of food.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 3.
What is pasteurization?
Answer:

  • Pasteurization is a process of heat treatment of liquid products. E.g for the preservation of milk and beverages.
  • This process also involves boiling of milk to a temperature of 63 °C for about 30 minutes and suddenly cooling to destroy the microbes present in the milk.

Question 4.
Why do we store bananas at room temperature?
Answer:
If bananas are kept in the refrigerator, the enzyme responsible for ripening becomes inactive. The enzyme responsible for browning and cell damage becomes more active and the skin colour changes to dark brown.

Question 5.
Why is the oil used as a preservative for pickles?
Answer:
The addition of oil in pickles prevents the contact of air with food. Hence microorganisms cannot grow and spoil the food.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 6.
List the methods of food preservation.
Answer:

  • Drinking
  • Smoking
  • Irradiation
  • Cold storage
  • Freezing
  • Pasteurization
  • Canning.

Question 7.
Why is sugar used to preserve fruits and fruit products?
Answer:
The hygroscopic nature of sugar/ honey helps in reducing the water content of food and also minimizing the process of oxidation in fruits.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

Question 8.
Give a simple technique to detect adulteration in milk.
Answer:
Place a drop of milk on a slanting polished surface. Pure milk flows slowly leaving a trail behind while the milk adulterated with water will flow fast without leaving a trail. This is the single technique to detect adulteration in milk.

IX. Long answer questions:

Question 1.
Write a note on food preservatives.
Answer:
Food can be preserved by adding natural and synthetic preservatives.
A. Natural preservatives:
Some naturally available materials like salt, sugar, and oil are used as food preservatives.
1. Addition of salt: It is one of the oldest methods of preserving food. The addition of salt removes the moisture content in the food by the process of osmosis. This prevents the growth of bacteria and reduces the activity of microbial enzymes. Meat, fish, gooseberry, lemon, and raw mangoes are preserved by salting. Salt is also used as a preservative in pickles, canned foods, etc.

2. Addition of sugar: Sugar/Honey is added as a preservative to increase the shelf life of fruits and fruit products like jams, jellies, squash, etc. The hygroscopic nature of sugar/honey helps in reducing the water content of food and also minimizing the process of oxidation in fruits.

3. Addition of oil: The addition of oil in pickles prevents the contact of air with food. Hence microorganisms cannot grow and spoil the food.

Samacheer Kalvi 9th Science Guide Chapter 21 Nutrition and Health

B. Synthetic preservatives:
Synthetic food preservatives like sodium benzoate, citric acid, vinegar, sodium meta bisulphate, and potassium bisulphate are added to food products like sauces, jams, jellies, packed foods, and ready-to-eat foods. These preservatives delay microbial growth and keep the food safe for a long duration.