TN 11th Question Paper 2024 Nutrition and Dietetics

TN PUBLIC EXAM

QUESTION
PAPER
2024

No. of Printed Pages : 8
7665
!7665IstYearNutritionDiet! £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.

[ v¸¨¦P / Turn over

7665 2

1. |õ® u¯õ›US® EnÂÀ •ÖPÀ ußø©²®, ö£õßÛÓ•® CÛ¯ ©n•®
__________ &CÀ ö£Ó»õ®.

(A) Tmk \ø©¯À •øÓ (B) Dµa `mk •øÓ
(C) `›¯ Jΰ¯À •øÓ (D) E»º `mk •øÓ
__________ cooking gives a crisp texture, brown colour and pleasant flavour to the foods.
(a) Combination Method (b) Moist Heat Method
(c) Solar Cooking (d) Dry Heat Method

2. Gsön´, ©õÄa\zx ©ØÖ® öPõʨ¦a\zx APØÓ¨£mh ÷\õ¯õ ©õ¼¸¢x
__________ u¯õ›UP¨£kQÓx.

(A) ÷\õ¯õ £õÀ (B) ÷\õ¯õ ö©õaø\ u°º
(C) £õÀ (D) uõÁµ ¦µu®
__________ is prepared using defatted soya flour from which most of the oil and carbohydrates
are removed.
(a) Soya milk (b) Tofu
(c) Milk (d) Textured Vegetable Protein (TVP)

3. öPõ´¯õ ©ØÖ® ö|À¼ __________ Fmha\zvß |À» Buõµ[PÒ.
(A) E°ºa\zx C (B) E°ºa\zx D
(C) E°ºa\zx A (D) øµ÷£õL¤÷ÍÂß
Guavas and Amla are good sources of __________.
(a) Vitamin C (b) Vitamin D
(c) Vitamin A (d) Riboflavin

4. __________ CÀ u°º, ¦Î¨¦a _øÁ³mk® Põµo¯õP ö\¯À£kQÓx.

(A) µøÁ ÷uõø\ (B) £ÛU TÌ
(C) Ái\õÖ (D) Põµm AÀÁõ
Curd is used as a souring agent in __________.
(a) Rava dosa (b) Ice Cream
(c) Cream soups (d) Carrot Halwa

3 7665

5. ÷ÁºUPhø»°À __________ \zx {øÓ¢xÒÍx.
(A) ÷\õi¯® (B) {¯õ]ß (C) ö£õmhõ]¯® (D) {UPÀ
Groundnuts are exceptionally rich in __________.
(a) Sodium (b) Niacin (c) Potassium (d) Nickel

6. Gvº BUêá÷ÚØÔPøÍ Gsön°À ÷\º¨£uõÀ __________ ukUP¨£kQÓx.
(A) ¦øP HØ£kuÀ (B) |Ö©n®
(C) {Ó÷©ØÖuÀ (D) öPmk¨÷£õuÀ
Antioxidants are added to oils to prevent __________.
(a) Smoking (b) Flavour
(c) Colouring (d) Rancidity

7. ö£õÖø©²®, Aø©v²® __________ |»zvß •UQ¯ A®\[PÒ.
(A) \‰P (B) Bß© (C) EhÀ (D) ©Ú
Patience and inner peace are the hallmarks of __________ health.
(a) Social (b) Spiritual (c) Physical (d) Mental

8. __________ EnÄPÒ _ØÖa`ǾUS ÷uõÇø© EnÄPÍõS®.

(A) ©õª\ (B) Gvº BUêá÷ÚØÔ
(C) ©µ¦ \õº¢u (D) C¯ØøP
__________ foods are environment friendly foods.
(a) Flesh (b) Antioxidant
(c) Nutrigenetics (d) Organic

9. öhm÷µõ\ìUS Euõµn® __________.
(A) ›÷£õì (B) G›z÷µõì
(C) øá÷»õì (D) QøÍU÷Põ¼U AÀiøík
Example of Tetroses is __________.
(a) Ribose (b) Erythrose
(c) Xylose (d) Glycolic aldehyde

[ v¸¨¦P / Turn over

7665 4

10. J¸ P¸ÄØÓ uõ´US J¸ |õøÍUS __________ Qµõ® öPõʨ¦ ÷uøÁ¨£kQÓx.
(A) 30 (B) 20 (C) 35 (D) 25
A pregnant woman requires __________ grams of fat per day.
(a) 30 (b) 20 (c) 35 (d) 25

11. v_UPøÍ E¸ÁõUSuÀ ©ØÖ® ^µø©zu¾US __________ CßÔ¯ø©¯õuøÁ¯õS®.
(A) öPõʨ¦ (B) Aª÷Úõ Aª»[PÒ
(C) |õºa\zx (D) ¦µu[PÒ
__________ support the building and repairing of body tissues.
(a) Fat (b) Amino acids
(c) Fiber (d) Proteins

12. ©Ûuß E°ºÁõÌu¾US __________ Buõµ©õP ÂÍ[SQÓx.
(A) \ºUPøµ (B) }º (C) öÁÀ»® (D) ÷uß
__________ is vital for human existence.
(a) Sugar (b) Water (c) Jaggery (d) Honey

13. ÷u]¯ Fmha\zx {ÖÁÚ® (NIN) __________ À EÒÍx.
(A) ö\ßøÚ (B) øíuµõ£õz (C) ö£[PѸ (D) •®ø£
National Institute of Nutrition (NIN) is located in __________.
(a) Chennai (b) Hyderabad (c) Bengaluru (d) Mumbai

14. PõÀ]¯® SøÓ£õhõÀ ]ÓõºPÎhzvÀ __________ ÷|õ´ HØ£kQÓx.
(A) ›UöPmì (B) G¾®¦ ö©¼Ä
(C) Á°ØÖ¨÷£õUS (D) G¾®¦ ~sxøÍ
__________ disease is caused by the deficiency of calcium in children.
(a) Rickets (b) Osteomalacia
(c) Diarrhoea (d) Osteoporosis

5 7665

15. 1960 &B® Bsk __________ AÁºPÍõÀ ©v¯ EnÄ vmh® ö£›uÍÂÀ
öuõh[P¨£mhx.
(A) ö£›¯õº (B) Dr. G®.â. µõ©a\¢vµß
(C) •. P¸nõ{v (D) ÷P. Põ©µõáº
The Mid-day Meal Programme was introduced in a large scale in 1960’s by __________.
(a) Periyar (b) Dr. M.G. Ramachandran
(c) M. Karunanidhi (d) K. Kamarajar

£Sv & II / PART - II

SÔ¨¦ : GøÁ÷¯Ý® BÖ ÂÚõU- P - Ð US Âøh- ¯ - Î U- P - Ä ®. ÂÚõ Gs 24 &US
Pm-hõ-¯-©õP Âøh-¯-ÎU-P-Ä®. 6x2=12

Note : Answer any six questions. Question No. 24 is Compulsory.

16. ö©ßÁÖÁÀ GßÓõÀ GßÚ ?
What is dextrinisation ?

17. øµ¨£Û[ AÀ»x Hâ[ £ØÔ ]Ö SÔ¨¦ ÁøµP.
Write a short note on Ripening or Ageing.

18. H÷uÝ® ‰ßÖ EnÄa ÷\ºUøPPøÍ Euõµnzxhß £mi¯¼kP.
List any three food additives with examples.

19. ©g\Ò {Ó Põ´PÔPÒ ©ØÖ® £Ç[PÎß ©¸zxÁ Sn[PøÍ GÊxP.
Write the medicinal values of Yellow Vegetables and Fruits.

20. B÷µõUQ¯® – Áøµ¯ÖUPÄ®.
Define Health.

21. Tmk ö\ÔÄÓõ öPõʨ¦ Aª»[PÎß EhÀ|»® \õº¢u |ßø©PÒ ¯õøÁ ?
What are the health benefits of Polyunsaturated fatty acids ?

[ v¸¨¦P / Turn over

7665 6

22. •ß PÊzx PÇø» ©ØÖ® Q›miÛ\® CÁØøÓ ÷ÁÖ£kzxP.
Differentiate between Goitre and Cretinism.

23. ›ÁõUP® u¸P :
(A) WHO
(B) FAO
Expand :
(a) WHO
(b) FAO

24. SÐU÷Põì Áͺ]øu ©õØÓzvß ‰»® ö£Ó¨£k® SÐU÷Põ÷µõÛU Aª»®,
|a_ }US® Põµo¯õP ö\¯À£kQÓx ? GÆÁõÖ ?
Glucoronic acid, a metabolite of glucose serves as a detoxifying agent. How ?

£Sv & III / PART - III

SÔ¨¦ : GøÁ÷¯Ý® BÖ ÂÚõU- P - Ð US Âøh- ¯ - Î U- P - Ä ®. ÂÚõ Gs 33 &US
Pm-hõ-¯-©õP Âøh-¯-ÎU-P-Ä®. 6x3=18
Note : Answer any six questions. Question No. 33 is Compulsory.

25. ¨÷µõ£÷¯õiU ©ØÖ® ¨Ÿ£÷¯õiU & ÷ÁÖ£kzxP.
Differentiate - Probiotic and Prebiotic.

26. ]ÖuõÛ¯[PÎß B÷µõUQ¯ |ßø©PøÍ GÊxP.
Write the health benefits of Millets.

27. \ø©zu¼À Põ´PÔPÎß £[øP £mi¯¼kP.
List the role of Vegetables in cooking.

28. `›¯Põ¢v ÂøuPÒ £ØÔ SÔ¨¦ ÁøµP.
Write short note on sunflower seeds.

7 7665

29. RÌUPõq® \ø©¯À •øÓPÒ £ØÔ GÊxP.
(i) }µõ°À AÂzuÀ
(ii) }›À AÂzuÀ
(iii) AÊzuU öPõvP»ß •øÓ
Write about the Cooking Methods for the following :
(i) Steaming
(ii) Poaching
(iii) Pressure cooking

30. Pøµ²® ©ØÖ® Pøµ¯õu |õºa\zxPøÍ ÷ÁÖ£kzxP.
Differentiate between soluble and insoluble fibres.

31. µõ÷á_US Áͺa] £õv¨¦, Pkø©¯õÚ Á°ØÖ¨÷£õUS ©ØÖ® {»õ•P®.
C¢÷|õ°ß ö£¯º GßÚ ? ÂÍUSP.
Rajesh has stunted growth, severe diarrhoea and moon face. What is he suffering from ?
Explain.

32. £u¨£kzxuÀ GßÓõÀ GßÚ ? £õÀ £u¨£kzxu¼ß ‰ßÖ ÁøPPøÍ GÊxP.
What is Pasteurization ? Name the three methods of pasteurizing milk.

33. ÂÈzvøµ £õºøÁUS ÷uøÁ¯õÚ yshø» AÎUPUTi¯ E°ºa\zx Gx ?
Auß SøÓ÷|õ°ß AÔSÔPÒ GøÁ÷¯Ý® ‰ßøÓ ÂÍUSP.
Which Vitamin provides the required Stimulation for vision in the retina ? Explain any three
symptoms of its deficiency disease.

£Sv & IV / PART - IV
SÔ¨¦ : AøÚz-x ÂÚõU-P-ÐU-S® Âøh-¯-ÎU-P-Ä®. 5x5=25
Note : Answer all the questions.
34. (A) EnÄ – Áøµ¯ÖUPÄ®. Eh¼¯À ö\¯À£õmiØPõÚ EnÄPøÍ ÂÁ›UPÄ®.
AÀ-»-x
(B) £ÒÎa ]ÖÁºPÐUS ©v¯ EnøÁ ÁÇ[SÁuß öPõÒøPPÒ ¯õøÁ ?
(a) Define Food. Explain Physiological functions of Food.
OR
(b) What are the broad principles in providing mid-day meals for school children ?

[ v¸¨¦P / Turn over

7665 8

35. (A) £¯ÖPÎÀ EÒÍ |a_zußø©¯õÀ EshõS® £õv¨¦PøÍ ÂÍUSP.
AÀ-»-x
(B) GøÁ÷¯Ý® |õßS EnÄz öuõSvPÎÀ EÒÍ EnÄU P»¨£hzøu GÊv,
AuøÚU PshÔ²® •øÓø¯ ÂÁ›UPÄ®.
(a) Explain the toxic constituents in pulses.
OR
(b) Write the food adulterants in any four food groups and explain the methods to detect
them.

36. (A) }›ß •UQ¯ ÷Áø»PøÍ ÂÁ›UPÄ®.
AÀ-»-x
(B) iµõßì öPõʨ¦ GßÓõÀ GßÚ ? iµõßì öPõʨ¤ß EnÄ Buõµ[PÒ
©ØÖ® Auß w¯ ÂøÍÄPøͨ £mi¯¼kP.
(a) Explain the major functions of water.
OR
(b) What are trans fats ? List the food sources and harmful effects of trans fats.

37. (A) Põ´PÔ ©ØÖ® £Ç[PøÍ |ÖUQ¯ ¤ß HØ£k® ©õØÓ[PÒ ¯õx ? CuøÚ
ukUS® ÁÈ•øÓPøÍ ÂÁ›UPÄ®.
AÀ-»-x
(B) öPõʨ¦ ©ØÖ® Gsön°À EÒÍ Fmha\zxPøͨ £ØÔ ÂÁ›UPÄ®.
(a) What happens when cut vegetables and fruits are exposed to air ? Explain the ways in
which you can prevent this.
OR
(b) Discuss the nutritional significance of fats and oils.

38. (A) £À÷ÁÖ {Ó EnÄPÎÀ EÒÍ uõÁµ ÷Áv¨ö£õ¸mPÒ ¯õøÁ ? H÷uÝ®
Cµsk SÔzx ›ÁõP GÊxP.
AÀ-»-x
(B) \Uv°ß A»S £ØÔ ÂÁ›UPÄ®.
(a) What are the phytochemicals present in different colour foods ? Explain any two.
OR
(b) Explain about Units of Energy.

-o0o-

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