Health And Hygiene - Food For Living Class 9th Science Tamilnadu Board Solution

Class 9th Science Tamilnadu Board Solution
Multiple Choice Questions
  1. The nutrient required in trace amounts to accomplish various body functions is _________A.…
  2. The physician who discovered that scurvy can be cured by ingestion of citrus fruits is…
  3. The sprouting of onion and potatoes can be delayed by the process of ____________A.…
  4. Food and Adulteration Act was enacted by Government of India in the year _________A. 1964…
  5. An internal factor responsible for spoilage of food is _________A. Wax coating B.…
Short Answer Type
  1. Write any one function of the following minerals (a) Calcium (b) Sodium (c) Iron (d)…
  2. Explain any two methods of food preservation.
  3. Sanjana wants to buy a jam bottle in a grocery shop. What are the things she should…
  4. Give one reason for the following statements: a. Salt is added as a preservative in…
  5. What are the effects of consuming adulterated food?
  6. Look at the picture and answer the question that follows: a) Name the process involved in…
Detail Answer
  1. How are vitamins useful to us? Tabulate the sources, deficiency diseases and symptoms of…
  2. Explain the role of food control agencies in India.
Fill In The Blanks
  1. Deficiency diseases can be prevented by taking the _________ diet.…
  2. The process of affecting the natural composition and the quality of food substance is…
  3. Vitamin D is called ______ vitamin as it can be synthesized by the body from the rays of…
  4. Dehydration is based on the principle of removal of _____.
  5. Do not purchase food beyond the date of ______.
  6. AGMARK is used to certify _____ and ______ products in India.
True Or False
  1. Iron is required for the proper functioning of thyroid gland.
  2. Vitamins are required in large quantities for normal functioning of the body.…
  3. Vitamin C is a water-soluble Vitamin.
  4. Lack of adequate fats in diet may result in low body weight.
  5. ISI mark is mandatory to certify agricultural products.
Match The Following
  1. Match the following
Fill In The Blanks With Suitable Answer
  1. Fill in the blanks with suitable answers.
Complete The Sentence
  1. Unscramble the words in the brackets to complete the sentenceSalting is a process…
Abbreviations
  1. Give abbreviations for the following food standardsi. ISI – _______ii. FPO – ________iii.…
Assertion And Reason Type
  1. Assertion: AGMARK is a quality control agency. Reason: ISI is a symbol of quality.…
  2. Assertion: Haemoglobin contains iron. Reason: Iron deficiency leads to anaemia. Direction:…
Very Short Answer Type
  1. Differentiate a) Kwashiorkar from Marasmus b) Macronutrients from micronutrients…
  2. Give reasons why salt is used as preservative in food.
  3. What is an adulterant?
  4. A doctor advised an adolescent girl who is suffering from anaemia to include more leafy…
  5. Name any two naturally occurring toxic substances in food.
  6. What factors are required for the absorption of Vitamin D from the food by the body?…

Multiple Choice Questions
Question 1.

The nutrient required in trace amounts to accomplish various body functions is _________
A. Carbohydrate

B. Protein

C. Vitamin

D. Fat


Answer:

Vitamins are the only nutrients which are required in

trace amounts to accomplish various body functions.


All other nutrients given in options i.e. carbohydrate, protein and fats act as a major source of energy and building blocks for the body. Therefore, they are required in a large amount as compared to vitamins which are required in a small amount to carry out essential body functions.


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:

James Lind was the physician who discovered that scurvy can be cured by citrus fruits.

All other scientists given in the options like Louis Pasteur discovered the pasteurization and vaccination, Charles Darwin gave the concept of Natural selection and Issacs Newton is related to the discovery of laws of motion.


Therefore, correct answer is (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:

Freezing is the process in which vegetables are stored at a temperature at 0°C. At this temperature, there is no growth of microorganisms and all metabolic reactions are delayed.

Sprouting is the process of germination of seeds. Since all metabolic reactions are delayed in freezing there will be no sprouting.


Question 4.

Food and Adulteration Act was enacted by Government of India in the year _________
A. 1964

B. 1954

C. 1950

D. 1963


Answer:

In 1954 Government of India enacted the food laws i.e. food and adulteration act.


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:

Internal factor here refers to the factor which is present inside the food and cause its spoilage. The internal factor responsible for spoilage of food is their moisture content as it provides medium to the bacteria to grow.

All other options like wax coating, contamination of utensils and synthetic preservatives cause spoilage of food as external factors as they are not present inside the food.



Short Answer Type
Question 1.

Write any one function of the following minerals

(a) Calcium

(b) Sodium

(c) Iron

(d) Iodine


Answer:

(a) Calcium is a macronutrient and is required in large amounts by our body. There are various bodily functions which are controlled by calcium.


Function- It plays important role in muscle contraction.


(b) Sodium is a macronutrient and is required in large amounts by our body. There are various bodily functions which are controlled by sodium.


Function- It is involved in the transmission of impulses through nerve cells.


(c) Iron is a micronutrient and is required in trace amounts.


Function: It is an important component of haemoglobin and is required for its formation.


(d) Iodine is a micronutrient and is required in trace amounts.


Function: It is required by thyroid gland for synthesis of its hormones.



Question 2.

Explain any two methods of food preservation.


Answer:

Following are two methods of food preservation:

● Dehydration:


As the name itself suggests dehydration refers to a process of removing water or moisture. Water is an internal factor responsible for the spoilage of food. Removal of water can prevent spoilage of food.


This can be done by drying the food products in the presence of sunlight (as we do with cereals), in the presence of hot air (as we do with potato flakes). All these methods help in vaporizing water and thus prevent the spoilage of food.



● Freezing:


In this, the food is stored at very low temperature i.e. at 0°C. At this temperature, all the metabolic and chemical processes are reduced. Due to this, no bacteria can grow as no metabolic and chemical process can take place. Also, 0°C is not the optimum temperature for the growth of many microorganisms. Thus, the spoiling of food is prevented.




Question 3.

Sanjana wants to buy a jam bottle in a grocery shop. What are the things she should observe on the label before purchasing it?


Answer:

Following are the things that she should observe on the label before purchasing it:

● Name of the product: We should look for the name of the product.


● Details of the manufacturer: We should look for the details of the manufacturer in order to know about the company who had made that particular product.


● Ingredients: It indicates the components that product contains.


● Net weight: It indicates the amount of the particular product.


● Maximum retail price: It indicates the maximum price that can be charged for that product.


● Date of manufacture: It indicates the date on which the product is manufactured.


● Date of expiry: It indicates the date before which the product is best to use and would not cause any harmful effect.


● Standardises marks: It indicates the standards of the product, quality of the product.


All the things mentioned above must be checked in order to know the complete details of the product before buying. So, that we always buy a trusted product.



Question 4.

Give one reason 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) Salt helps in removal of moisture from the food by the process of osmosis. Removal of moisture prevents the spoilage of food. Therefore, salt is added as a preservative in pickles.


(b) We should not eat food items beyond expiry date because their consumption beyond the expiry date can cause harmful effect on our body.


(c) Calcium is an important component of bones. It is a macronutrient. Bones are formed by calcium. Since it is required in large amount for the bone formation deficiency of it leads to poor skeletal growth. As the requirement of calcium is not fulfilled there is no proper development of bones and there is poor skeletal growth.



Question 5.

What are the effects of consuming adulterated food?


Answer:

Adulteration is a serious issue which contaminants the food and affects its natural composition by addition or subtraction of any component in the food.

There are various bad effects of consuming adulterated food like- Diarrhoea, nausea, vomiting, fever, different kind of allergies, gastrointestinal disorders, kidney and liver failure etc.




Question 6.

Look at the picture and answer the question that follows:



a) Name the process involved in the given picture.

b) Which food is preserved by this process?

c) What is the temperature required for the above process?


Answer:

(a) Pasteurisation is the process involves in the given picture.


(b) Milk is the food preserved by this process.


(c) 63°C is the temperature required for the above process.




Detail Answer
Question 1.

How are vitamins useful to us? Tabulate the sources, deficiency diseases and symptoms of fat-soluble vitamins.


Answer:

Vitamins are substances which are required in trace amounts in our body and they carry out some vital functions.

Vitamins are not synthesized in our body but since they are required to carry out some vital functions they need to be taken in the diet in order to fulfill the requirement.


● There are two types of vitamins depending on their solubility- Fat-soluble vitamins and Water-soluble vitamins.


● Fat-soluble vitamins- Those vitamins which are soluble in fat but are not soluble in water are called Fat-soluble vitamins.


● Water-soluble vitamins- Those vitamins which are soluble in water but are not soluble in fats are called Water-soluble vitamins.


● Following are the sources, deficiency diseases and symptoms of fat soluble vitamins: