Samacheer Kalvi Class 9 Science Solutions 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
In simple words: Vitamins are needed in very small quantities for the body to work properly. They help with many different bodily processes.

🎯 Exam Tip: Remember that "trace amounts" means very small quantities, which is a key characteristic of vitamins and minerals.

 

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
In simple words: James Lind was a doctor who found out that eating fruits like oranges and lemons could cure a disease called scurvy. This was an important discovery for health.

🎯 Exam Tip: Associating key scientists with their discoveries, especially in health, is important for science questions.

 

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
In simple words: To stop onions and potatoes from growing sprouts too quickly, they can be treated with a special process called irradiation. This makes them last longer without sprouting.

🎯 Exam Tip: Know different food preservation methods and how they work, especially for common vegetables.

 

Question 4. (The Prevention of Food Adulteration Act) was introduced by Government of India in the year
(a) 1964
(b) 1954
(c) 1950
(d) 1963
Answer: (b) 1954
In simple words: The Indian government made a law in 1954 to stop people from adding bad things to food. This law helps make sure the food we eat is safe and pure.

🎯 Exam Tip: Remember important dates related to food safety laws, as they reflect historical efforts to protect public 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
In simple words: How much water is inside food itself is a big reason why it goes bad. Food with more moisture spoils faster because it helps germs grow.

🎯 Exam Tip: Distinguish between internal factors (part of the food itself) and external factors (from the environment) that cause food spoilage.

II. Fill in the Blanks:

 

Question 1. Deficiency diseases can be prevented by taking balanced diet.
Answer: balanced
In simple words: Eating a diet with all the right nutrients helps stop diseases that happen when your body is missing something important. This is called a balanced diet.

🎯 Exam Tip: The term "balanced diet" is key when discussing the prevention of deficiency diseases, as it implies getting all necessary nutrients.

 

Question 2. The process of affecting the natural composition and the quality of food substance is known as adulteration.
Answer: adulteration
In simple words: When someone changes food by adding or taking away things to make it seem better or cheaper, it's called food adulteration. This makes the food less good and sometimes unsafe.

🎯 Exam Tip: Understand that adulteration directly impacts the food's natural quality and can be harmful.

 

Question 3. Vitamin D is called as sunshine vitamin as it can be synthesised by the body from the rays of sunlight.
Answer: sunshine
In simple words: Vitamin D is often called the "sunshine vitamin" because our skin can make it when sunlight touches us. It's a natural way for our body to get this important vitamin.

🎯 Exam Tip: Link Vitamin D directly to sunlight exposure for its synthesis in the body, which is a unique characteristic.

 

Question 4. Dehydration is based on the principle of removal of water.
Answer: water
In simple words: Dehydration means taking out water from something. This method is used to preserve food, as removing water stops tiny germs from growing.

🎯 Exam Tip: Dehydration is a fundamental preservation method, and its core principle is water removal, which inhibits microbial growth.

 

Question 5. Food should not be purchased beyond the date of expiry.
Answer: expiry
In simple words: You should always check the date on food packages and not buy food if it has passed its expiry date. After this date, the food might not be safe to eat or taste good.

🎯 Exam Tip: Emphasize the importance of checking expiry dates for food safety and quality, connecting it to preventing illness.

 

Question 6. AGMARK is used to certify agricultural and Livestock products in India.
Answer: agricultural, Livestock
In simple words: AGMARK is a special mark that shows agricultural and livestock products in India meet certain quality standards. It helps people know that the food they are buying is good quality.

🎯 Exam Tip: Remember that AGMARK specifically applies to agricultural and livestock products, distinguishing it from other certification marks.

III. State Whether True or False. If False, Correct the Statement.

 

Question 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.
In simple words: This statement is not true. It is iodine, not iron, that the thyroid gland needs to work well. Iodine helps make hormones for the thyroid.

🎯 Exam Tip: Pay close attention to specific nutrient-organ relationships; swapping similar-sounding nutrients is a common trick.

 

Question 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.
In simple words: This statement is wrong. Our body only needs a very small amount of vitamins to stay healthy. They are powerful even in tiny doses.

🎯 Exam Tip: Clearly differentiate between macronutrients (needed in large amounts) and micronutrients (vitamins and minerals, needed in minute amounts).

 

Question 3. Vitamin C is a water soluble vitamin.
Answer: True.
In simple words: This is correct. Vitamin C can dissolve in water. This means your body doesn't store it for long, and you need to get it regularly from food.

🎯 Exam Tip: Classify vitamins correctly into water-soluble (B vitamins, C) and fat-soluble (A, D, E, K) categories, as their body handling differs.

 

Question 4. Lack of adequate fats in diet may result in low body weight.
Answer: True.
In simple words: This statement is true. If you don't eat enough fats, your body might not get enough energy, which can lead to a low body weight. Healthy fats are important for energy and overall health.

🎯 Exam Tip: Understand that while excessive fat can be harmful, adequate healthy fats are crucial for energy, nutrient absorption, and body functions.

 

Question 5. ISI mark is mandatory to certify agricultural products.
Answer: False.
Correct statement: ISI mark is mandatory to certify Industrial products.
In simple words: This is incorrect. The ISI mark is for industrial goods like electrical appliances, not for farm products. AGMARK is for farm products.

🎯 Exam Tip: Differentiate between the ISI mark (industrial goods) and AGMARK (agricultural products) to avoid common confusion.

IV. Match the Following:

 

Answer: 1-c, 2-e, 3-a, 4-b, 5-d
In simple words: Matching these helps us see what problems happen when we don't have enough of certain minerals. For example, not enough calcium can make bones weak, and too little iron can cause anaemia.

🎯 Exam Tip: Create flashcards for common minerals and their associated deficiency diseases to quickly recall matching questions.

V. Fill in the Blanks with Suitable Answers:

 

Answer: The table above shows the completed blanks.
In simple words: This table shows which foods give us certain vitamins and what happens if we don't get enough of them. For example, eating papaya helps get Retinol, which stops night blindness.

🎯 Exam Tip: Memorize the common name, rich sources, and deficiency diseases for important vitamins, especially the fat-soluble ones (A, D, E, K).

VI. Give Abbreviations for the Following Food Standards:

 

Question 1. ISI
Answer: Indian Standards Institution.
In simple words: ISI stands for Indian Standards Institution. It's a group that sets rules for quality for things made in India.

🎯 Exam Tip: Know the full form and the purpose of each food standard abbreviation; they are important for consumer protection.

 

Question 2. FPO
Answer: Fruit Process Order.
In simple words: FPO means Fruit Process Order. This mark is seen on fruit products like jams and juices to show they are made safely and with good quality.

🎯 Exam Tip: Specifically link FPO to processed fruit products, indicating a focus on their quality and safety.

 

Question 3. AGMARK
Answer: Agricultural Marking.
In simple words: AGMARK stands for Agricultural Marking. It is a sign on farm products and animal products in India, making sure they meet certain quality levels.

🎯 Exam Tip: Remember AGMARK is for agricultural goods, ensuring their quality and purity.

 

Question 4. FCI
Answer: Food Corporation of India.
In simple words: FCI means Food Corporation of India. This government group buys, stores, and gives out food grains to people across the country.

🎯 Exam Tip: Understand FCI's role in India's food security, including procurement, storage, and distribution of food grains.

 

Question 5. FSSAI
Answer: Food Safety and Standards Authority of India.
In simple words: FSSAI stands for Food Safety and Standards Authority of India. This is the main body that makes sure all food in India is safe to eat and meets certain rules.

🎯 Exam Tip: Recognize FSSAI as the primary regulatory body for food safety across all food products in 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
In simple words: Both statements are true: haemoglobin does have iron, and not enough iron causes anaemia. However, the second statement doesn't explain *why* haemoglobin has iron; it just states another fact about iron.

🎯 Exam Tip: For assertion-reason questions, first check if each statement is true individually, then evaluate if the reason directly explains the assertion.

 

Question 2. Assertion: AGMARK is a quality control agency. Reason: ISI is a symbol of quality.
Answer: (d) Both Assertion and Reason is false
In simple words: Both statements are false. AGMARK is a certification mark, not an agency. ISI is a mark, but the question implies it's a general symbol of quality which is broad. More precisely, both statements have inaccuracies.

🎯 Exam Tip: Carefully read definitions; "agency" vs. "mark" or "symbol" vs. "certification" are subtle but critical distinctions.

VIII. Give Reasons for the Following Statements

 

Question. 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 is added to pickles because it helps remove moisture from the food through a process called osmosis. This removal of water makes it harder for tiny germs to grow and spoil the pickles.
(b) We should not eat food items past their expiry date because they might have spoiled. Spoiled food can contain harmful bacteria or toxins, which can make you sick and cause various diseases.
(c) A lack of calcium in the diet causes bones to become weak and not grow properly. Calcium is a main building block of bones, so without enough of it, bone development and strength are poor. For example, not enough calcium in childhood can lead to rickets.
In simple words: Salt preserves food by taking out water, which stops germs. Eating expired food can make you sick because it goes bad. Not enough calcium makes your bones weak because calcium is what bones are mostly made of.

🎯 Exam Tip: When giving reasons, always explain the underlying scientific principle (e.g., osmosis for salt, bacterial growth for expiry, mineral function for deficiency).

Question 1. Differentiate
(a) Kwashiorkor from Marasmus
(b) Macronutrients from Micronutrients

Answer:
(a)

(b)
In simple words: Kwashiorkor and Marasmus are different kinds of severe food shortages in children. Macronutrients are things like carbohydrates and proteins that we need a lot of, while micronutrients are vitamins and minerals we need just a little of.

🎯 Exam Tip: For differentiation questions, always use a table to clearly compare and contrast points, ensuring at least two distinct differences for each pair.

 

Question 2. Why salt is used as a preservative in food?
Answer: Salt is used as a food preservative for a few reasons:
1. It removes moisture content from the food. Salt pulls water out of food through osmosis, making it dry. This dryness prevents tiny organisms from growing.
2. It stops the growth of bacteria. With less water, bacteria cannot multiply and spoil the food.
3. It reduces the activity of microbial enzymes. Salt also makes it difficult for the enzymes produced by microbes to work, which slows down spoilage. For example, salt is often used to preserve meat and fish.
In simple words: Salt keeps food fresh because it takes out water from the food. When food is dry, tiny germs like bacteria cannot grow on it, so the food lasts longer.

🎯 Exam Tip: When explaining preservation methods, always focus on how they inhibit microbial growth or enzymatic activity, as these are the main causes of spoilage.

 

Question 3. What is an adulterant?
Answer: An adulterant is any material that is added to food, or sometimes removed from food, to change its natural makeup and quality. The purpose is usually to make the food seem better, cheaper, or to increase its quantity, but it often lowers its nutritional value or makes it unsafe. For instance, adding chalk powder to flour is a form of adulteration.
In simple words: An adulterant is something put into food that shouldn't be there, or something taken out. It makes the food less good or even harmful, often to save money.

🎯 Exam Tip: Define adulterant clearly as a substance that alters natural composition and quality, emphasizing its negative impact on safety or nutrition.

 

Question 4. Name any two naturally occurring toxic substances in food.
Answer: Two naturally occurring toxic substances in food are Alkaloids and Aflatoxin. Alkaloids can be found in plants like potatoes (when green) and have protective roles for the plant. Aflatoxins are produced by certain molds that can grow on crops like peanuts and corn, and they are harmful to humans and animals.
In simple words: Some plants make their own poisons called alkaloids. Also, tiny molds on food can make harmful substances called aflatoxins. These are natural poisons in food.

🎯 Exam Tip: Be aware that not all harmful substances in food are man-made; some occur naturally and can be dangerous if consumed in large amounts.

 

Question 5. What factors are required for the absorption of Vitamin D from the food by the body?
Answer: The body mainly absorbs Vitamin D in two ways:
1. Human skin can make Vitamin D when exposed to sunlight, especially during early morning hours. The sun's rays interact with a substance in the skin to produce this vitamin.
2. When sunlight falls on the skin, a type of cholesterol in the skin (dehydrocholesterol) changes into Vitamin D. This is why Vitamin D is sometimes called "Sunshine vitamin," as direct sun exposure is key for its natural absorption and synthesis.
In simple words: Our skin makes Vitamin D when the sun shines on it. It changes a part of our skin into this vitamin, which is why sunlight is so important for getting Vitamin D.

🎯 Exam Tip: Focus on the skin's role and sunlight exposure as the primary means of Vitamin D synthesis, noting its alternative name "sunshine vitamin."

 

Question 6. Write any one function of the following minerals
(a) Calcium
(b) Sodium
(c) Iron
(d) Iodine
Answer:
(a) Calcium: A key function of calcium is to form strong bones and teeth. It is also important for muscle contraction.
(b) Sodium: One function of sodium is to help maintain the balance of fluids in the body. It also plays a role in nerve signals.
(c) Iron: An important function of iron is to be a part of haemoglobin, which carries oxygen in the blood.
(d) Iodine: Iodine is necessary for the body to make thyroid hormones, which control growth and metabolism.
In simple words: Each mineral has a special job: Calcium builds strong bones, sodium balances body fluids, iron helps carry oxygen, and iodine helps our thyroid gland work.

🎯 Exam Tip: For each mineral, know at least one primary function and a related body system to answer function-based questions effectively.

 

Question 7. Explain any two methods of food preservation.
Answer: Here are two methods of food preservation:
1. Smoking: In this method, foods like meat and fish are exposed to smoke. The smoke has chemicals that help preserve the food, and the drying effect of the smoke also removes moisture, which slows down spoilage. This method adds a distinct flavor to the food.
2. Use of Inert Gas: Nitrogen gas, which does not react with food, is often used to fill airtight packets of products like potato wafers and other snacks. This prevents oxygen from reaching the food, stopping the growth of fungi and insects and keeping the food fresh for longer.
In simple words: Smoking food means putting it in smoke to dry it and add chemicals that stop it from going bad. Using inert gas means putting gas like nitrogen in food packets to remove air, so germs and bugs can't grow.

🎯 Exam Tip: When describing preservation methods, explain both the process and the underlying mechanism by which it prevents spoilage (e.g., drying, oxygen removal).

 

Question 8. What are the effects of consuming adulterated food?
Answer: Eating food that has been adulterated can cause many serious health problems. These can include fever, diarrhoea, feeling sick to your stomach (nausea), vomiting, and general stomach problems. It can also lead to more severe issues like asthma, allergies, brain problems, skin allergies, a weakened immune system, and even damage to organs like the kidneys and liver. In very serious cases, it can cause colon cancer or birth defects in babies. For example, dyes used to color vegetables can be very harmful.
In simple words: Eating fake or bad food can make you very sick, causing stomach problems, allergies, and can even damage important organs like your liver and kidneys.

🎯 Exam Tip: List a range of effects from mild (diarrhoea) to severe (organ failure, cancer) to show a comprehensive understanding of adulterated food's dangers.

X. Answer in Detail:

 

Question 1. How are vitamins useful to us? Tabulate the sources, deficiency diseases and symptoms of fat soluble vitamins.
Answer: Vitamins are very important for our bodies to grow, develop, and function normally. They help in many processes, from keeping our eyes healthy to helping our blood clot. Without enough vitamins, our bodies can get sick with deficiency diseases. Here is a table showing information about fat-soluble vitamins:

In simple words: Vitamins are very important for our bodies to work right and stay healthy. If we don't get enough of certain vitamins, we can get sick. This table shows where to get fat-soluble vitamins and what happens if you don't have enough.

🎯 Exam Tip: When tabulating information for vitamins, ensure distinct columns for vitamin name, sources, deficiency disease, and specific symptoms for clarity and completeness.

 

Question 2. Explain the role of food control agencies in India.
Answer: Food control agencies play a very important role in India to ensure that the food people eat is safe and of good quality. They set and enforce rules to protect public health. Some of the main food quality control agencies and their roles are:

In addition, the FCI (Food Corporation of India) was set up in 1965 with objectives like:
• Helping farmers by providing effective price support for their produce.
• Distributing food grains throughout the country to ensure availability.
• Keeping enough stock of food grains to ensure national food security.
• Controlling market prices to ensure consumers get food grains at fair prices. These agencies work together to make sure that the food we eat is both safe and available.
In simple words: Food control agencies in India make sure our food is safe and good quality. They put special marks on products, check fruit items, and make sure farm products are good. They also help distribute food and keep prices fair for everyone.

🎯 Exam Tip: When explaining the role of food control agencies, provide specific examples of each agency and the types of products or aspects of food safety they regulate.

XI. Higher Order Thinking Skills:

 

Question 1. Look at the picture and answer the question that follows.

🎯 Exam Tip: When asked to analyze a picture, mentally break down the image into key components and think about the relevant scientific or social concepts each element represents.

Question 1. (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 is the process shown. This heat treatment helps keep food safe for longer.
(b) Milk is the dairy food usually preserved this way.
(c) The process needs a temperature of 63°C for 30 minutes, followed by quick cooling.
In simple words: The picture shows pasteurization. This process is used for milk. It involves heating to 63°C for 30 minutes and then quickly cooling it.

🎯 Exam Tip: When describing a process, mention its key steps and purpose clearly.

 

Question 2. The doctor advises an adolescent girl who is suffering from anaemia to include more leafy vegetables and dates in her diet; Why so?
Answer: Doctors recommend leafy vegetables and dates because they are full of iron. Iron is a very important mineral that helps prevent anaemia, a common problem where the body lacks enough red blood cells. Eating these foods helps increase the iron levels needed for good health.
In simple words: The girl has anaemia, which means she needs more iron. Leafy vegetables and dates have a lot of iron, so the doctor tells her to eat them to get better.

🎯 Exam Tip: When explaining dietary advice, connect the specific food items to the nutrients they provide and how those nutrients address the health issue.

 

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: Before buying the jam bottle, Sanjana should check a few important details on its label. First, she needs to find the manufacturing and expiry dates to ensure the jam is fresh and safe to eat. Products should always be consumed before their expiry date. Second, she should look for the FPO (Fruit Product Order) certification mark, which shows that the jam has met quality standards set by food safety authorities.
In simple words: Sanjana should check the jam's manufacturing and expiry dates. She also needs to look for the FPO mark to be sure it's a good quality and safe product.

🎯 Exam Tip: When listing important details, present them clearly using bullet points or a numbered list if the answer involves multiple distinct items.

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
In simple words: Carbohydrates are a main source of energy for our bodies, providing about 4 kilocalories of energy per gram. This energy helps us do all our daily activities.

🎯 Exam Tip: Remember the energy values of macronutrients: carbohydrates and proteins provide 4 kcal/g, while fats provide 9 kcal/g.

 

Question 2. .................... is a polysaccharide.
(a) Glucose
(b) Sucrose
(c) Fructose
(d) Cellulose
Answer: (d) Cellulose
In simple words: Cellulose is a large and complex sugar made of many smaller sugar units joined together. It is a key part of plant cell walls, giving them strength and structure.

🎯 Exam Tip: Polysaccharides are complex carbohydrates made from many monosaccharide units, like starch, glycogen, and 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
In simple words: Our bodies need 9 special amino acids that we cannot make ourselves, so we must get them from the food we eat. These are called essential amino acids and are vital for building proteins.

🎯 Exam Tip: Essential amino acids must be obtained from the diet, unlike non-essential amino acids which the body can synthesize.

 

Question 4. .................... is a trace element required by our body.
(a) Magnesium
(b) Iron
(c) Phosphorous
(d) Sodium
Answer: (b) Iron
In simple words: Iron is a trace element, meaning our body only needs small amounts of it. However, it is very important for making red blood cells and carrying oxygen.

🎯 Exam Tip: Trace elements are minerals required in very small quantities (less than 100 mg per day) for healthy body function.

 

Question 5. Pellagra is a deficiency disease, choose the vitamin related to it.
(a) Pyridoxine
(b) Cyanacobalamine
(c) Niacin
(d) Riboflavin
Answer: (c) Niacin
In simple words: Pellagra is a disease caused by not having enough Niacin, which is also known as Vitamin B3. It affects the skin, digestive system, and nerves.

🎯 Exam Tip: Link specific vitamin deficiencies to their corresponding diseases, such as Niacin to Pellagra, Vitamin C to Scurvy, and Vitamin D to Rickets.

 

Question 6. Seafood is a source of ....................
(a) calcium
(b) potassium
(c) iodine
(d) chlorine
Answer: (c) iodine
In simple words: Seafood like fish and shellfish are very good sources of iodine. This mineral is important for our thyroid gland to work properly and make hormones.

🎯 Exam Tip: Know common food sources for important minerals and vitamins. Iodine is essential for thyroid health.

 

Question 7. World Health Day is celebrated on ....................
(a) 8th April
(b) 7th April
(c) 5th April
(d) 4th April
Answer: (b) 7th April
In simple words: World Health Day is celebrated every year on April 7th. This day marks the founding of the World Health Organization (WHO) and highlights global health issues.

🎯 Exam Tip: Be aware of important dates related to health and environment, as they often appear in general knowledge sections.

 

Question 8. World Food Day is celebrated on ....................
(a) 15th October
(b) 18th October
(c) 16th October
(d) 20th October
Answer: (c) 16th October
In simple words: World Food Day is celebrated on October 16th each year. It is a day to promote awareness and action for those who suffer from hunger and to encourage everyone to work for food security.

🎯 Exam Tip: Learn key dates for international awareness days, especially those related to food, health, and environment.

 

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
In simple words: Calcium carbide is sometimes used to make bananas ripen faster. However, this method can be harmful and is often not allowed for food use.

🎯 Exam Tip: Be aware of common substances used for food processing, including those that might be harmful or illegal.

 

Question 10. .................... is an intentionally added adulterant in milk.
(a) Citric acid
(b) Hydrogen peroxide
(c) Starch
(d) Sucrose
Answer: (b) Hydrogen peroxide
In simple words: Hydrogen peroxide is sometimes added to milk on purpose to make it last longer, but this is a form of adulteration and is not safe. It changes the milk's natural quality.

🎯 Exam Tip: Learn about common food adulterants and their effects on health and food quality.

II. Fill in the Blanks:

 

Question 1. .................... is an example of a monosaccharide.
Answer: Glucose
In simple words: Glucose is a simple sugar, which is the basic unit of carbohydrates and the main source of energy for living cells.

🎯 Exam Tip: Monosaccharides are the simplest forms of sugar and include glucose, fructose, and galactose.

 

Question 2. The lipids can provide a maximum of .................... of energy.
Answer: 9 kcal/gram
In simple words: Fats, or lipids, store a lot of energy. For every gram of fat, our bodies can get about 9 kilocalories of energy.

🎯 Exam Tip: Remember that fats provide more than double the energy per gram compared to carbohydrates and proteins.

 

Question 3. The term vitamin was introduced by ....................
Answer: Dr. Funk
In simple words: The word 'vitamin' was first used by a scientist named Casimir Funk. He gave this name to vital substances needed in small amounts for good health.

🎯 Exam Tip: Knowing the history or origin of scientific terms can sometimes help in understanding their importance.

 

Question 4. Swollen and bleeding gums is a symptom of ....................
Answer: Scurvy
In simple words: If someone has swollen and bleeding gums, it is often a sign of scurvy, a disease caused by not getting enough Vitamin C.

🎯 Exam Tip: Associate specific symptoms with their corresponding deficiency diseases and the nutrient involved.

 

Question 5. Delayed blood clotting is a symptom of deficiency of vitamin .................... in the body.
Answer: K
In simple words: When blood takes too long to clot, it means there might not be enough Vitamin K in the body. Vitamin K is very important for proper blood clotting.

🎯 Exam Tip: Vitamin K plays a crucial role in blood coagulation, so its deficiency can lead to excessive bleeding.

 

Question 6. Give an example of a substance used to protect food grains in the olden days.
Answer: In the past, people used things like dried neem leaves or turmeric to protect stored food grains. These natural substances helped keep pests and spoilage away, showing early methods of food preservation.
In simple words: Long ago, people used dried neem leaves or turmeric to keep food grains safe from pests and spoilage.

🎯 Exam Tip: Traditional methods of food preservation often relied on natural properties of plants or materials to deter spoilage.

 

Question 7. Smoking is a method of food preservation used for ....................
Answer: Meat/fish
In simple words: Smoking is a way to preserve food, especially meats and fish. The smoke helps dry the food and adds chemicals that stop microbes from growing, making it last longer.

🎯 Exam Tip: Smoking preserves food by drying it out and introducing antimicrobial compounds from the smoke.

 

Question 8. The gas .................... is filled in airtight packets of potato wafers.
Answer: Nitrogen
In simple words: Nitrogen gas is put into chip packets to keep the wafers fresh and prevent them from going stale or getting crushed. It's a type of inert gas that stops oxygen from reacting with the food.

🎯 Exam Tip: Inert gases like nitrogen are used in food packaging to create a protective atmosphere, preventing oxidation and spoilage.

 

Question 9. .................... is a natural preservative used to increase the shelf life of fruit juices/squash.
Answer: Sugar/Honey
In simple words: Sugar or honey is a natural preservative often used to make fruit juices and squashes last longer. It works by drawing out water, which stops harmful microbes from growing.

🎯 Exam Tip: Sugar is a common natural preservative that works by reducing water activity, making it difficult for microorganisms to grow.

III. Mention Whether the Following Statements are True or False. If False, Give the Correct Statements:

 

Question 1. Carnauba wax is coated on apples to increase the taste.
Answer: False. Carnauba wax is put on apples to make them look shiny and attractive, not to change their taste. It helps improve their visual appeal.
In simple words: Carnauba wax makes apples look shiny, not taste better. So, the statement is false.

🎯 Exam Tip: Understand the purpose of food coatings; they often relate to appearance or preservation rather than flavor enhancement.

 

Question 2. Coffee powder adulterated with tamarind powder floats in water.
Answer: False. When coffee powder is mixed with tamarind powder, the tamarind powder will sink to the bottom of the water, not float. This is a simple test to check for adulteration.
In simple words: The statement is false. Tamarind powder, when mixed with coffee, sinks in water, it does not float.

🎯 Exam Tip: Simple tests involving density or solubility can often detect common food adulterants. Know how different substances behave in water.

 

Question 3. Chalk powder is an adulterant used in common salt.
Answer: True. Chalk powder is indeed sometimes added to common salt as an adulterant. This is done to increase the volume of the salt and is an unsafe practice.
In simple words: This statement is true. Chalk powder is sometimes added to salt to cheat buyers.

🎯 Exam Tip: Be aware of common adulterants used in everyday food items like salt and their potential health risks.

 

Question 4. Louis Pasteur developed vaccination against Rabies and Anthrax.
Answer: True. Louis Pasteur was a brilliant scientist who created the first vaccines for rabies and anthrax. His work greatly helped in preventing these dangerous diseases. His contributions were foundational to microbiology and immunology.
In simple words: This statement is true. Louis Pasteur made vaccines for rabies and anthrax, which saved many lives.

🎯 Exam Tip: Remember important scientific discoveries and the scientists associated with them, especially in the field of health and disease prevention.

 

Question 5. In a food pyramid, fat and oil are placed at the bottom.
Answer: False. In a food pyramid, fats and oils are actually placed at the very top. This placement indicates that they should be eaten in very small amounts compared to other food groups. This is because they are calorie-dense and should be consumed sparingly for a balanced diet.
In simple words: The statement is false. Fats and oils are at the top of the food pyramid, meaning we should eat very little of them.

🎯 Exam Tip: Understand the structure of a food pyramid and what each level represents regarding consumption quantity for a healthy diet.

IV. Match the Following:

Answer: 1-c, 2-a, 3-b, 4-d
In simple words: Match each food preservation method with the type of food it is commonly used for. Vacuum drying is for cheese powder, cold storage for vegetables, deep freezing for seeds, and canning for meat.

🎯 Exam Tip: Understand the different food preservation techniques and the types of food they are best suited for.

V. Assertion and Reason:

 

Question 1. Assertion (A): Bananas are kept at room temperature.
Reason (R): In a refrigerator, 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
In simple words: The assertion that bananas are kept at room temperature is true because cold temperatures can slow down ripening and cause discoloration. However, the reason stating that bananas ripen fast in a refrigerator is false; cold actually slows down ripening, though it can cause the peel to blacken.

🎯 Exam Tip: For Assertion-Reason questions, evaluate each statement independently for truth, then check if the Reason correctly explains the Assertion.

 

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
In simple words: Both statements are true, and the reason explains the assertion. Fruits and vegetables are at the bottom of the food pyramid because we should eat a lot of them every day for a healthy body.

🎯 Exam Tip: The base of a food pyramid indicates foods that should be eaten in largest quantities, forming the foundation of a healthy diet.

VI. Analogy:

 

Question 1. (a) Vitamin A : ....................
(b) .................... : Sterility in rats.
Answer:
(a) Nyctalopia
(b) Vitamin E
In simple words: Vitamin A deficiency causes night blindness (nyctalopia). In the same way, a lack of Vitamin E can lead to sterility, especially observed in rats. This shows how each vitamin has specific roles.

🎯 Exam Tip: Analogies test your understanding of relationships. Here, the relationship is "Vitamin X deficiency leads to Condition Y."

 

Question 2. (a) .................... : Anaemia
(b) Iodine: ....................
Answer:
(a) Iron
(b) Goitre
In simple words: Iron deficiency causes anaemia, which is a lack of healthy red blood cells. Similarly, a lack of iodine in the diet leads to goitre, a swelling in the neck due to an enlarged thyroid gland.

🎯 Exam Tip: Understand common deficiency diseases and the minerals responsible for preventing them.

VII. Answer the Following in One or Two Sentences:

 

Question 1. Name any two essential amino acids.
Answer: Two examples of essential amino acids are Phenylalanine and Lysine. Our bodies cannot make these, so we must get them from our diet to stay healthy.
In simple words: Phenylalanine and Lysine are two essential amino acids that we need to get from our food.

🎯 Exam Tip: Remember a few examples of essential amino acids, as these are fundamental building blocks of proteins that the body cannot synthesize.

 

Question 2. Name the major minerals required by the human body.
Answer: The human body needs several major minerals for different functions. These include Calcium, Phosphorus, Potassium, Sodium, and Magnesium, which are vital for bone health, nerve function, and fluid balance.
In simple words: Our body needs major minerals like calcium, phosphorus, potassium, sodium, and magnesium to work well.

🎯 Exam Tip: Distinguish between major minerals (needed in larger amounts) and trace minerals (needed in smaller amounts) and know examples of each.

 

Question 3. Give two examples of trace elements required by the body.
Answer: Two examples of trace elements our body needs are Iron and Chlorine. These are required in very small quantities but are essential for important bodily processes.
In simple words: Iron and chlorine are two trace elements that our body needs in tiny amounts.

🎯 Exam Tip: Trace elements, though required in small amounts, are critical for many enzyme functions and overall health.

 

Question 4. Name the processes involved in metabolism.
Answer: Metabolism involves two main processes: anabolism and catabolism. Anabolism is about building up complex molecules from simpler ones, while catabolism is about breaking down complex molecules into simpler ones to release energy.
In simple words: Metabolism has two parts: anabolism, which builds things, and catabolism, which breaks things down to get energy.

🎯 Exam Tip: Understand that metabolism is the sum of all chemical reactions in the body, divided into building-up (anabolism) and breaking-down (catabolism) processes.

 

Question 5. What is a balanced diet?
Answer: A balanced diet is one that provides all the essential nutrients in the correct amounts needed by the body. It helps with normal growth, proper development, and prevents sickness due to poor nutrition.
In simple words: A balanced diet gives our body all the right nutrients in the right amounts for good health and growth.

🎯 Exam Tip: Define a balanced diet by emphasizing the "right proportion" of "essential nutrients" for "normal growth and development" and "preventing malnutrition."

 

Question 6. Give examples of synthetic food preservatives.
Answer: Synthetic food preservatives are man-made substances that help food last longer. Examples include citric acid and vinegar, which slow down spoilage and keep food fresh for extended periods.
In simple words: Citric acid and vinegar are examples of artificial things added to food to keep it fresh for longer.

🎯 Exam Tip: Differentiate between natural and synthetic preservatives, and be able to provide examples for each category.

 

Question 7. How are adulterants classified?
Answer: Adulterants are substances that make food impure or unsafe, and they can be classified into three types. These are natural adulterants, accidental or unintentionally added adulterants, and intentionally added adulterants, each with different causes and impacts.
In simple words: Adulterants are sorted into natural ones, ones added by mistake, and ones added on purpose to spoil food.

🎯 Exam Tip: Knowing the types of adulterants helps in understanding different ways food can become contaminated or devalued.

 

Question 8. Name the adulterants used in
(a) Tea leaves
(b) Chilli powder.
Answer:
(a) Coal tar dye is sometimes used as an adulterant in tea leaves to make them look brighter. This can be harmful to health.
(b) Brick powder is occasionally mixed with chilli powder to increase its weight and give it a darker red color. This is dangerous for consumption.
In simple words: Coal tar dye is used to adulterate tea leaves, and brick powder is used to adulterate chilli powder.

🎯 Exam Tip: Learn common adulterants for different food items and how they affect the product or consumer health.

VIII. Short Answer Questions:

 

Question 1. What is goiter?
Answer: Goitre is a condition where the thyroid gland, located in the neck, becomes enlarged, causing a noticeable swelling below the neck. This health issue is primarily caused by a lack of iodine in a person's diet, which is essential for thyroid function.
In simple words: Goitre is a swelling in the neck because the thyroid gland gets big. It happens when someone does not get enough iodine.

🎯 Exam Tip: Define medical conditions clearly by stating what they are, where they occur, and their primary cause.

 

Question 2. Why do we need to preserve food?
Answer: We preserve food for several important reasons. Firstly, it helps to increase the food's shelf life, meaning it stays fresh for a longer time. Secondly, it helps keep the food's natural color, texture, flavor, and important nutrients. Additionally, food preservation helps increase the overall food supply and reduces the amount of food that gets wasted.
In simple words: We preserve food to make it last longer, keep its taste and nutrients, have more food available, and reduce waste.

🎯 Exam Tip: When explaining reasons for a process, list distinct points clearly and concisely.

 

Question 3. What is pasteurization?
Answer: Pasteurization is a special heat treatment process used for liquid foods, such as milk and beverages, to help preserve them. In this method, the liquid is heated to a specific temperature, like 63 °C, for about 30 minutes, and then quickly cooled. This rapid heating and cooling kills harmful microbes, making the food safer to drink and extending its shelf life. It helps keep the milk safe without boiling it completely.
In simple words: Pasteurization is a way to heat liquids like milk to a certain temperature and then cool them fast. This kills bad germs and makes the food last longer.

🎯 Exam Tip: When describing scientific processes, be precise with terms like "heating" versus "boiling" and specific temperatures or durations mentioned.

 

Question 4. Why do we store bananas at room temperature?
Answer: Bananas are best stored at room temperature because placing them in a refrigerator can stop their ripening process. When bananas are kept too cold, the enzymes needed for ripening become inactive, but other enzymes that cause cell damage and browning become more active. This leads to the banana skin turning dark brown or black quickly, even though the fruit inside might not be fully ripe or stay firm. This explains why they look unappetizing if refrigerated.
In simple words: We store bananas at room temperature because cold slows down ripening and makes their skin turn dark brown quickly, even if the fruit inside isn't fully ripe.

🎯 Exam Tip: Understand how temperature affects enzymes and the ripening process in fruits. Explain both the desired and undesired effects of storage conditions.

 

Question 5. Why is the oil used as a preservative for pickles?
Answer: Oil is used as a preservative in pickles because it forms a protective layer on top of the food. This layer prevents air from reaching the pickles, which in turn stops microorganisms like bacteria and fungi from growing and spoiling the food. This method effectively creates an anaerobic environment, extending the shelf life of the pickles.
In simple words: Oil in pickles stops air from touching the food. Without air, tiny germs cannot grow and spoil the pickles, so they last longer.

🎯 Exam Tip: Explain the mechanism of preservation, such as how oil creates a barrier against air and microbial growth.

 

Question 6. List the methods of food preservation.
Answer: There are many common methods used to preserve food, keeping it safe and fresh for longer. These methods include drying, smoking, irradiation, cold storage, freezing, pasteurization, and canning. Each method works in a different way to slow down or stop spoilage.
In simple words: Ways to save food include drying, smoking, treating with radiation, keeping it cold, freezing it, pasteurizing it, and canning it.

🎯 Exam Tip: Be able to list and briefly describe various food preservation methods, as they are crucial for food safety and availability.

 

Question 7. Why is sugar used to preserve fruits and fruit products?
Answer: Sugar is used to preserve fruits and fruit products because it is hygroscopic, meaning it absorbs water. When sugar is added, it draws out moisture from the food, creating an environment where microorganisms cannot grow. This process, along with minimizing oxidation, helps keep fruits fresh and prevents spoilage for a longer time.
In simple words: Sugar helps preserve fruits because it soaks up water, making it hard for germs to grow. It also stops fruits from going bad by slowing down oxidation.

🎯 Exam Tip: Explain how sugar's hygroscopic property removes water, which is a key factor in inhibiting microbial growth and food spoilage.

 

Question 8. Give a simple technique to detect adulteration in milk.
Answer: A simple way to check if milk is adulterated with water is to put a drop of it on a slanted, smooth surface. Pure milk will flow down slowly, leaving a white trail. However, if the milk has water added, it will flow very quickly and not leave any white trail behind. This happens because water makes the milk less thick.
In simple words: To check for water in milk, put a drop on a slanted surface. Pure milk leaves a trail as it slowly flows, but watery milk flows fast with no trail.

🎯 Exam Tip: Simple home tests for food adulteration often rely on differences in physical properties like viscosity or density.

IX. Long Answer Questions:

 

Question 1. Write a note on food preservatives.
Answer: Food preservatives are substances added to food to stop or slow down spoilage caused by microbes or unwanted chemical changes, making food last longer. These can be categorized into natural and synthetic types. Preservatives play a key role in ensuring food safety and extending shelf life.
A. Natural Preservatives:
Natural materials commonly used to preserve food include salt, sugar, and oil.
1. **Addition of salt:** This is an ancient method. Salt removes water from food through a process called osmosis, which prevents bacteria from growing and stops enzymes from working. Foods like meat, fish, gooseberry, lemon, and raw mangoes are often preserved with salt.
2. **Addition of sugar:** Sugar, or honey, is added to increase the shelf life of items like jams, jellies, and squashes. Sugar's ability to absorb water helps reduce the moisture in food, which limits microbial growth and also slows down oxidation in fruits.
3. **Addition of oil:** Adding oil, especially in pickles, creates a layer that blocks air from reaching the food. This stops microorganisms from growing and spoiling the food.
B. Synthetic Preservatives:
These are man-made chemicals added to food products such as sauces, jams, and ready-to-eat meals. Examples include sodium benzoate, citric acid, vinegar, sodium metabisulphite, and potassium bisulphate. These synthetic preservatives work by delaying microbial growth, thereby keeping food safe and fresh for a longer period.
In simple words: Food preservatives are things added to food to stop it from going bad quickly. They can be natural, like salt, sugar, and oil, which work by removing water or blocking air. Or they can be man-made, like certain chemicals, which also stop tiny germs from growing and spoiling the food.

🎯 Exam Tip: When discussing food preservatives, clearly define them and classify them into natural and synthetic types, providing examples and mechanisms for each.

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