TN 11th Question Paper 2023 Nutrition And Dietetics

Tamil Nadu
State Board

2023
QUESTION
PAPER

No. of Printed Pages : 8
6765
!6765IstYearNutritionDiet! £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 ©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.

[ v¸¨¦P / Turn over

6765 2

1. •møh, «ß ©ØÖ® £Ç[PÒ __________ •øÓ°À \ø©UP¨£kQÓx.
(A) }›À AÂzuÀ (B) AkuÀ
(C) ÁõmkuÀ (D) w AÀ»x öÁ¨£zvÀ ÁõmkuÀ
Foods like Egg, Fish and Fruits are cooked using __________ method.
(a) Poaching (b) Baking
(c) Grilling (d) Toasting

2. JÆöÁõ¸ 100 Qµõ® £¯ÖPÎÀ __________ P÷»õ›PÒ EÒÍÚ.
(A) 175 (B) 340 (C) 179 (D) 250
Pulses give __________ calories per 100 grams.
(a) 175 (b) 340 (c) 179 (d) 250

3. £Ê¨£õu¾USU Põµn©õÚ ö|õv __________.
(A) BUêá÷Úì (B) ¦µu®
(C) £õ¼¥ÚõÀ BUê÷hì (D) øu¯õª÷Úì
The enzyme responsible for browning is __________.
(a) Oxygenase (b) Protein
(c) Polyphenol Oxidase (d) Thiaminase

4. EÖ¨¦ CøÓa]PÒ __________ GÚ AøÇUP¨£kQÓx.
(A) £ßÔ CøÓa] (B) BL£À
(C) öPõzvøÓa] (D) ©õmiß CøÓa]
Organ meats are called as __________.
(a) Pork (b) Offal
(c) Sausages (d) Beef

5. C¢v¯õÂÀ EÒÍ }µPÅmh Gsön´ Gߣx :
(A) ÁÚì£v (B) ©õºP›ß (C) ö|´ (D) öÁsön´

Hydrogenated oil in India is known as __________.
(a) Vanaspati (b) Margarine (c) Ghee (d) Butter

3 6765

6. \õUP›ß ©ØÖ® A죺÷h® GߣøÁ __________ Euõµn®.
(A) Gvº BUêá÷ÚØÔPÐUS (B) £u¨£kzx® PõµoPÐUS
(C) {Ó÷©ØÖ® PõµoPÐUS (D) ö\¯ØøP CÛ¨§miPÐUS
Saccharin and Aspartame are examples of __________.
(a) Antioxidants (b) Preservatives
(c) Colouring agents (d) Artificial sweeteners

7. __________ GߣøÁ uõÁµ ÷Áv¨ö£õ¸mPÍõS®.
(A) {³mµõUjÆì (B) ø£÷hõöPªUPÀì
(C) {³m›öáöÚiUì (D) ã÷Úõ®
__________ are said to be plant chemicals.
(a) Nutractives (b) Phytochemicals
(c) Nutrigenetics (d) Genome

8. EhÀ, ©Ú®, AÔÄ, \‰P® ©ØÖ® Bß©õ AøÚzx® |»•hß C¸¨£x
__________ GÚ¨£k®.
(A) Awu Fmh® (B) |À¿mh®
(C) B÷µõUQ¯® (D) FmhU SøÓÄ
Complete physical, mental, intellectual, social and spiritual well-being state is
called __________.
(a) Over nutrition (b) Good nutrition
(c) Health (d) Under nutrition

9. JÆöÁõ¸ iQ› £õµßïm EhÀ öÁ¨£ E¯ºÄUS® BMR &ß ©v¨¦ __________
\uÃu® E¯¸QÓx.
(A) 15 (B) 7 (C) 8 (D) 13
BMR increases by __________ percent for every degree Fahrenheit rise in body
temperature.
(a) 15 (b) 7 (c) 8 (d) 13

10. uõÁµ Gsönø¯ __________ ö\´²® ÷£õx iµõßì öPõʨ¦PÒ E¸ÁõQßÓÚ.
(A) øímµá÷ÚØÓ® (B) _zvP›zuÀ
(C) BUêá÷ÚØÓ® (D) ¤›zöukzuÀ
Transfats are formed during __________ of Vegetable oils.

(a) Hydrogenation (b) Refining
(c) Oxidation (d) Extraction

[ v¸¨¦P / Turn over

6765 4

11. TØÖ (I) : {¯õêøÚ øÁmhªß PPF (Pellagra Preventive Factor) GßÖ®
AøǨ£º.
TØÖ (II) : Cx DNA &øÁ ^º ö\´QÓx.
(A) TØÖ (I) \› TØÖ (II) uÁÖ
(B) TØÖ (I) ©ØÖ® TØÖ (II) \›¯õÚx
(C) TØÖ (I) uÁÖ TØÖ (II) \›
(D) TØÖ (I) ©ØÖ® TØÖ (II) uÁÓõÚx
Statement (I) : Niacin is also known as Vitamin PPF (Pellagra Preventive Factor)
Statement (II) : It repairs DNA.
(a) Statement (I) is true, (II) is False
(b) Statement (I) and (II) are True
(c) Statement (I) is false, (II) is True
(d) Statement (I) and (II) are False

12. BÖ ©õuzvØS J¸ •øÓ __________ IU E°ºa\zx&A 18 •uÀ 59 ©õuU SÇ¢øu&
PÐUS öPõkUP¨£kQÓx.
(A) 1,00,000 (B) 3,00,000 (C) 40,000 (D) 2,00,000
Children of 18 months to 59 months are given __________ IU of Vitamin A every
six months.
(a) 1,00,000 (b) 3,00,000 (c) 40,000 (d) 2,00,000

13. µÀ vøÚ GßÖ AøÇUP¨£kÁx __________.
(A) ÷\õÍ® (B) P®¦ (C) µõQ (D) ÁµS
__________ is also known as Finger millet.
(a) Sorghum (b) Bajra (c) Ragi (d) Varagu

14. uõPzøu uoUP £¯ß£kÁx __________.
(A) Põ¨¤ (B) E¨¦ P»¢u ÷©õº
(C) `¨¦PÒ (D) £Ç[PÒ
__________ is used for quenching thirst.
(a) Coffee (b) Salted butter milk

(c) Soups (d) Fruits

5 6765

15. __________ Gߣx Gmk ©\õ»õUPÎß P»øÁ.

(A) ©õ[Põ´ ö£õi (B) uÛ¯õ ö£õi
(C) PkS¨ ö£õi (D) Pµ® ©\õ»õ
__________ is a mixture of eight spices.
(a) Amchoor powder (b) Coriander powder
(c) Mustard powder (d) Garam masala

£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. Question No. 24 is Compulsory.
16. \›ÂQu EnÄ GßÓõÀ GßÚ ?
What is a Balanced diet ?

17. ÷Põxø© SÔzu Cµsk _øÁ¯õÚ uPÁÀPøÍ GÊxP.
Write any two interesting facts about Wheat.

18. Bß÷uõ\¯õÛßPÒ GßÓõÀ GßÚ ?
What are Anthocyanins ?

19. ¤÷Í÷ÁõÚõ´kPÎß |ßø©Pøͨ £mi¯¼kP.
List the benefits of Flavonoids.

20. ]UP»õÚ Põº÷£õøím÷µmkPÐUS Cµsk EnĨ ö£õ¸mPøÍ Euõµn®
u¸P.
Give any two food sources of Complex Carbohydrates.

21. öPõ»ìiµõÀ GßÓõÀ GßÚ ? öPõ»ìiµõÀ AvP•ÒÍ EnÄPÐUS GkzxU&
PõmkPÒ u¸P.

What is Cholesterol ? Give examples of foods rich in Cholesterol.

[ v¸¨¦P / Turn over

6765 6

22. öPõkUP¨£mkÒÍ E°ºa\zxPÎß ÷Áv°¯À ö£¯ºPøÍ GÊxP.
(i) E°ºa\zx & A (ii) E°ºa\zx & B1
(iii) E°ºa\zx & C (iv) E°ºa\zx & E
Write the chemical name for the following vitamins.
(i) Vitamin A (ii) Vitamin B1
(iii) Vitamin C (iv) Vitamin E

23. FAO &ß SÔU÷PõÒPÒ ¯õøÁ ?
What are the objectives of FAO ?

24. Põ¤ ©ØÖ® µøÁ°À EÒÍ EnÄU P»¨£hzøu PshÔ¯ w£õ AÁÍx
A®©õÂØS GÆÁõÖ EuÄÁõÒ ?
How will Deepa help her mother to find the adulterants present in Coffee and
Rava ?

£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. Question No. 33 is Compulsory.
25. ö|õvzu»õÀ EshõS® |ßø©PÒ ¯õøÁ ?
What are the advantages of fermentation ?

26. £aø\U Põ´PÔPξÒÍ Fmha\zx AÍÄPøÍ ÂÍUPÄ®.
Explain the nutritive value of green leafy vegetables.

27. öÁmh¨£mh ¤ß CøÓa]°À HØ£k® ©õØÓ[PøÍ ÂÁ›UPÄ®.
Explain the changes in meat after it is slaughtered.

28. ÷uÛß £¯ßPÒ ¯õøÁ ?
What are the benefits of Honey ?

29. EnĨ £u¨£kzvPÒ – ]Ö SÔ¨¦ ÁøµP. Auß ÁøPPøÍ ÂÍUSP.
Write short note on preservatives and explain the types of preservatives.

30. EP¢u EhÀ |»® ö£Ó Gvº BUêá÷ÚØÔPÒ GÆÁõÖ EuÄQßÓÚ ?
How do Antioxidants help in maintaining optimum health and well-being ?

7 6765

31. øí÷£õQøÍö\ª¯õ, øí¨÷£õöuºª¯õ ©ØÖ® öPõʨ¦ £i¢u PÀ½µÀ
GßÓõÀ GßÚ ?
What is Hypoglycemia, Hypothermia and Fatty liver ?

32. EhÀ |»USøÓÄ ©Ú |»USøÓÂØS ÁÈÁSUS® – ÂÍUSP.
Physical ill-health leads to mental ill-health. Explain.

33. ìPºÂ ©ØÖ® £÷¯õ›¯õ £ØÔ GÊxP.
Write about Scurvy and Pyorrhoea.

£Sv & IV / PART - IV
SÔ¨¦ : AøÚzx ÂÚõUPÐUS® Âøh¯ÎUPÄ®. 5x5=25
Note: Answer all the questions.
34. (A) EnÂß £oPøÍ ÂÍUSP.
AÀ»x
(B) ÷\õ¯õ ö©õaø\°ß ‰»® QøhUP¨ ö£Ö® EnÄ u¯õ›¨¦PÒ £ØÔ GÊxP.
(a) Explain the functions of food.
OR
(b) Write about the different soyabean products.

35. (A) \ø©zu¼ß÷£õx Põ´PÔPÎÀ HØ£k® \zx CǨø£ GÆÁõÖ uºUP»õ®
Gߣøu ÂÍUSP.
AÀ»x
(B) «ßPøÍ ÷uº¢öukzuø»¨ £ØÔ ÂÍUSP.
(a) Explain how loss of nutrients can be prevented while cooking vegetables.
OR
(b) Explain about the selection of Fish.

36. (A) •øÓ¯õÚ EhØ£°Ø]¯õÀ ÂøͲ® |ßø©PÒ ¯õøÁ ?
AÀ»x
(B) ö£›&ö£›°ß ÁøPPøÍ £ØÔ Â›ÁõP GÊxP.
(a) What are the benefits of regular physical activity ?

OR
(b) Explain about the types of Beri-Beri.

[ v¸¨¦P / Turn over

6765 8

37. (A) \Áø»US®, ÷|õg\õÝUS® Cøh°¾ÒÍ ÷ÁÖ£õkPøͨ £mi¯¼kP.
AÀ»x
(B) EnÄ ÷\ºUøPPÒ – Áøµ¯ÖUPÄ®. EnÄa ÷\ºUøPPÎß AÁ]¯zøu
ÂÁ›UPÄ®.
(a) List the differences between Kwashiorkar and Marasmus.
OR
(b) Define food additives. Explain the need for food additives.

38. (A) ©Ú|»zvØPõÚ A®\[PøÍ Â›ÁõP GÊxP.
AÀ»x
(B) `›¯õ AvP AÍÄ \ºUPøµ {øÓ¢u EnÄPøÍ ÷\ºzxU öPõÒÁõº. AuÚõÀ
AÁ¸US HØ£k® Eh¼¯À \õº¢u ¤µa\øÚPøÍ GÊxP.
(a) Explain the features of good mental health.
OR
(b) What are the effects on Surya’s health, due to consumption of foods rich in
sugar often ?

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