Tamil Nadu 11th Std Model Question Paper 2026 Nutrition & Dietetics

Tamil Nadu Board Model Question Paper

No. of Printed Pages : 8
8465
!8465IstYearNutritionDiet! £vÄ Gs
Register Number

PART - III
\zxn¯À/NUTRITION & DIETETICS
( uªÌ ©ØÖ® B[Q» ÁÈ / Tamil & English Version )

Põ» AÍÄ : 3.00 ©o ÷|µ® ] [ ö©õzu ©v¨ö£sPÒ : 70
Time Allowed : 3.00 Hours ] [Maximum Marks : 70

AÔÄøµPÒ : (1) AøÚzx ÂÚõUPЮ \›¯õP £vÁõQ EÒÍuõ GߣuøÚ \›£õºzxU
öPõÒÍÄ®. Aa_¨£v¨¤À SøÓ°¸¨¤ß AøÓU PsPõo¨£õÍ›h®
EhÚi¯õPz öu›ÂUPÄ®.
(2) }»® AÀ»x P¸¨¦ ø©°øÚ ©mk÷© GÊxÁuØS®
AiU÷PõikÁuØS® £¯ß£kzu ÷Ásk®. £h[PÒ ÁøµÁuØS
ö£ß]À £¯ß£kzuÄ®.
Instructions : (1) Check the question paper for fairness of printing. If there is any lack of fairness,
inform the Hall Supervisor immediately.
(2) Use Blue or Black ink to write and underline and pencil to draw diagrams.

£Sv & I / PART - I

SÔ¨¦ : (i) AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 15x1=15

(ii) öPõkUP¨£mkÒÍ |õßS ©õØÖ ÂøhPÎÀ ªPÄ® Hئøh¯
Âøhø¯z ÷uº¢öukzxU SÔ±mkhß Âøh°øÚ²® ÷\ºzx
GÊuÄ®.
Note : (i) Answer all the questions.

(ii) Choose the most appropriate answer from the given four alternatives and write
the option code and the corresponding answer.

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1. RÌPshÁØÖÒ Gx AÊzu öPõvP»ß \ø©¯À •øÓUS HØÓx ?
(A) 1008C (B) 1008C &US ÷©À
(C) 2008C (D) 1008C &US RÌ
Pressure cooking is done at :
(a) 1008C (b) above 1008C
(c) 2008C (d) below 1008C

2. £¯ÖPøÍ •øÍPmkÁuõÀ __________ E°ºa\zx ªP AvP©õP E¸ÁõQÓx.
(A) C (B) A (C) E (D) D
Germination increases the Vitamin __________ content of pulses.
(a) C (b) A (c) E (d) D

3. uUPõΰÀ EÒÍ {Óª __________.
(A) Bß÷uõø\¯õÛß (B) ø»÷Põ¥ß
(C) u¯ª÷Úì (D) Bß÷uõ\õßvß
The pigment present in tomatoes is __________.
(a) anthocyanin (b) lycopene
(c) thiaminase (d) anthoxanthin

4. Cu¯ ÷|õ´ Áµõ©À ukUP EuÄÁx :
(A) iµõßì öPõʨ¦ Aª»[PÒ (B) K÷©Põ&3 öPõʨ¦ Aª»[PÒ
(C) ö\ÔÁØÓ öPõʨ¦ Aª»[PÒ (D) ö\ÔÄØÓ öPõʨ¦ Aª»[PÒ
__________ protect against cardiovascular disease.
(a) Trans fatty acids (b) ω - 3 fatty acids
(c) Unsaturated fatty acids (d) Saturated fatty acids

5. Gsön´ ÂzxUPÎß "Aµ\ß' __________.
(A) ÷ÁºUPhø» (B) •¢v›¨ £¸¨¦
(C) GÒ ÂøuPÒ (D) `›¯Põ¢v ÂøuPÒ
__________ is the ‘king’ of oil seeds.
(a) Groundnut (b) Cashewnut
(c) Sesame seeds (d) Sunflower seeds

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6. |Ö©na_øÁ, ußø© ©ØÖ® {Ó® BQ¯ÁØøÓ ÷©®£kzu ÷\ºUP¨£k®
ö£õ¸Ò __________ BS®.
(A) EnÄa ÷\ºUøP (B) EnÄU P»¨£h®
(C) EnÄ _øÁ (D) EnÄ {Ó®
__________ are the substances which are added to food to improve the flavour, texture and
colour.
(a) Food additive (b) Food adulteration
(c) Food taste (d) Food colour

7. ©µ¦ ©õØÓzvÚõÀ \zxPÎß ÷uøÁPÎÀ HØ£k® ©õØÓzøu £ØÔ¯ £i¨¦
__________ BS®.
(A) ©¸¢uõUPÀ ©µ¤¯À (B) C¯ØøP ©µ¤¯À
(C) Fmha\zx ©µ¤¯À (D) ©µ¦\õº¢u En¯À
__________ is the study to know how genetic code affects our nutrient needs.
(a) Pharmagenetics (b) Organic genetics
(c) Nutrigenomics (d) Nutrigenetics

8. __________ À A÷¯õiß ö\ÔÅmh¨£kQÓx.
(A) E¨¦ (B) \ºUPøµ (C) ÷uß (D) A›]
Iodine is fortified in ___________.
(a) salt (b) sugar (c) honey (d) rice

9. __________ Gߣv¼¸¢x ©mk®uõß CNS &US \Uv QøhUS®.
(A) SÐU÷Põì (B) »õU÷hõì (C) ¤µU÷hõì (D) _U÷µõì
__________ is the only source of energy for the CNS.
(a) Glucose (b) Lactose (c) Fructose (d) Sucrose

10. CßÔ¯ø©¯õu öPõʨ¦ Aª»U SøÓ£õk __________ E¸ÁõPU Põµn©õQÓx.
(A) ¦µu \Uv SøÓ£õk (B) AÛª¯õ
(C) Põ´a\À (D) ¤øµ÷Úõöhº©õ
Deficiency of EFA causes __________.
(a) PEM (b) Anaemia
(c) Fever (d) Phrynoderma

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11. __________ Gߣx ö\ÔÅmh¨£mh BØÓ¼ß Buõµ® BS®.
(A) öPõʨ¦ (B) ¦µu®
(C) ¼¨¤kPÒ (D) Põº÷£õøíi÷µmk
___________ is a concentrated source of energy.
(a) Fat (b) Protein
(c) Lipids (d) Carbohydrate

12. Cµzu u¢xQPÎÀ EÒÍ öPõʨø£ Pøµzx, Cµzu® GÎvÀ £µÁ E°ºa\zx
__________ Eu¦›QÓx.
(A) B (B) E (C) K (D) A
Vitamin __________ dilates the capillaries and enables the blood to flow freely.
(a) B (b) E (c) K (d) A

13. __________ SøÓ£õk ö©Põ÷»õ¤ÍõìiU Cµzu÷\õøPø¯ HØ£kzx®.
(A) ø£›hõUêß (B) E°ºa\zx B12
(C) ÷£õ¼U Aª»® (D) ›÷£õ¤÷ÍÂß
Deficiency of __________ causes megaloblastic anaemia.
(a) Pyridoxin (b) Vitamin B12
(c) Folic acid (d) Riboflavin

14. |õöÍõßÔØS |õ® A¸¢u ÷Ási¯ }›ß AÍÄ __________ BS®.
(A) 10-12 SÁøÍPÒ (B) 8-10 SÁøÍPÒ
(C) 10-11 SÁøÍPÒ (D) 18-20 SÁøÍPÒ
The normal intake of water amounts to __________ per day.
(a) 10-12 glasses (b) 8-10 glasses
(c) 10-11 glasses (d) 18-20 glasses

15. BÖ ©õuzvØS J¸ •øÓ __________ IU E°ºa\zx A, 18 •uÀ 59 ©õuU
SÇ¢øuPÐUS öPõkUP¨£kQÓx.
(A) 3,00,000 (B) 1,00,000 (C) 4,00,000 (D) 2,00,000
Children 18 months to 59 months are given __________ IU of Vitamin A every 6 months.
(a) 3,00,000 (b) 1,00,000 (c) 4,00,000 (d) 2,00,000

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£Sv & II / PART - II
SÔ¨¦ : GøÁ÷¯Ý® BÖ ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 24 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 6x2=12
Note : Answer any six questions. Q. No. 24 is Compulsory.

16. uÛ¨£kzu¨£mh ÷\õ¯õ ¦µu® SÔzx GÊxP.
Write on Soya protein isolate.

17. Bß÷uõ\¯õÛßPÒ GßÓõÀ GßÚ ?
What are anthocyanins ?

18. ]US¨¤izuø» – Áøµ¯ÖUPÄ®.
Define Rancidity.

19. C¯ØøP EnÄ u¯õ›¨£uØS Pøh¤iUP¨£k® ÁÈ•øÓPÒ ¯õøÁ ?
What are the factors to be followed in producing organic foods ?

20. ö£UißPÒ GߣøÁ ¯õøÁ ?
What are pectins ?

21. J÷©Põ & 3 öPõʨ¦ Aª»[PøÍz u¸® Cµsk EnĨ ö£õ¸mPøÍU TÖP.
State any two food sources of Omega 3 fatty acids.

22. E°ºa\zx E {øÓ¢u Buõµ EnÄPøÍ GÊxP.
Write the sources of Vitamin E.

23. ICMR Bµõ´a] ö\´²® £SvPÒ ¯õøÁ ?
What are the research areas of ICMR ?

24. GìQ÷©õUPÒ C¸u¯ ÷|õ´PÎßÔ B÷µõUQ¯©õP ÁõÌQßÓÚº. G¨£i ?
Eskimos enjoy complete freedom from cardiovascular diseases. How ?

8465 6

£Sv & III / PART - III
SÔ¨¦ : GøÁ÷¯Ý® BÖ ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 33 &US
Pmhõ¯©õP Âøh¯ÎUPÄ®. 6x3=18
Note : Answer any six questions. Q. No. 33 is Compulsory.

25. \ø©¨£uØPõÚ ÷|õUP[PÒ ¯õøÁ ?
What are the objectives of cooking ?

26. £Ç[PÒ GÆÁõÖ ÁøP¨£kzu¨£mkÒÍÚ ?
How are fruits classified ?

27. ¦v¯ ©ØÖ® öPmk¨÷£õÚ •møh°ß Sn[PøÍ J¨¤kP.
Compare the characteristics of fresh and deteriorated eggs.

28. RÌPõq® EnĨ ö£õ¸mPÎÀ EÒÍ P»¨£h ö£õ¸øÍ GÊxP.
(A) Põ¤ (B) µøÁ (C) ÷uß
(D) P¸¨¦ ªÍS (E) ÷u°ø»zyÒ (F) S[S©¨§
Name the adulterants present in the given food items.
(a) Coffee (b) Rava (c) Honey
(d) Black pepper (e) Tea dust (f) Saffron

29. EhÀ|»USøÓÄ ©Ú|»USøÓÂØS ÁÈÁSUS®. Euõµnzxhß ÂÍUSP.
Physical ill health leads to mental ill health. Explain with an example.

30. ¦µu £¯ß£õmøh ]UPÚ©õUS® ö\¯À GßÓõÀ GßÚ ?
What is meant by protein sparing action ?

31. ¦µu \Uv SøÓ£õk Gߣøu Áøµ¯ÖUPÄ®. Auß ÁøP£õkPøÍz u¸P.
Define PEM. Give the classification of PEM.

32. ÷uÛß £¯ßPÒ ¯õøÁ ?
What are the benefits of honey ?

33. Fmha\zx xøÓ \õº¢u ‰ßÖ ÷u]¯ {ÖÁÚ[PÒ ©ØÖ® ‰ßÖ \ºÁ÷u\
{ÖÁÚ[PøÍ GÊxP.
Write any 3 national agencies and 3 international agencies which work in the field of
nutrition.

7 8465

£Sv & IV / PART - IV
SÔ¨¦ : AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 5x5=25
Note : Answer all the questions.

34. (A) öµõmi, Cm¼, \¨£õzv CÆÄnÄPøÍ \ø©¨£uØPõÚ •øÓPøÍ ÂÍUSP.
AÀ»x
(B) Fmha\zx SÔzu E»P _Põuõµ ø©¯zvß ÁÈPõmkuø» GÊxP.
(a) Explain the cooking methods employed in the preparation of :
(i) Bread (ii) Idli (iii) Chapathis
OR
(b) Write on the WHO guidelines on nutrition

35. (A) \ø©zu¼À £¯ÖPÒ ö£Ö® £[QøÚ Bµõ´P.
AÀ»x
(B) |©x Eh¼À }›ß £¯ßPøÍ öuõSzx GÊxP.
(a) Discuss the role of Pulses in cookery.
OR
(b) Enumerate the functions of water in our body.

36. (A) £õ¼ß £À÷ÁÖ ÁøPPøÍ ÂÁ›.
AÀ»x
(B) RÌPshÁØøÓ GkzxUPõmkhß ÂÁ›.
(i) •Êø©¯õÚ ¦µu®
(ii) •Êø©¯ØÓ ¦µu®
(iii) {øÓ ¦µu[PÒ
(a) Describe the different kinds of milk.
OR
(b) Explain the following terms with examples.
(i) Complete protein
(ii) Incomplete protein
(iii) Complementary proteins

8465 8

37. (A) EnÄa ÷\ºUøPPøÍ ÁøP¨£kzxP. AÁØÖÒ ‰ßøÓ ÂÁ›.
AÀ»x
(B) Ãmkz ÷uõmh® Áͺ¨£uØPõÚ SÔ¨¦PøÍ GÊxP.
(a) Classify the types of food additives. Explain any three in detail.
OR
(b) What are the tips to be followed to grow a kitchen garden at home ?

38. (A) ÷£õåõUPõÚ SÇ¢øuPÐUPõÚ AÔSÔPÒ ¯õøÁ ?
AÀ»x
(B) Ai¨£øh Áͺ]øu ©õØÓ ÂQuzøu £õvUS® PõµoPÒ £ØÔ ÂÍUSP.
(a) What are the signs of a well-nourished child ?
OR
(b) What are the factors affecting BMR ?

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