TN 11th Question Paper 2022 Nutrition & Dietetics

No. of Printed Pages : 8
6065
!6065IstYearNutritionDiet! £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.

6065 2

1. AÊzu öPõvP»ß \ø©¯À •øÓ __________ |øhö£ÖQÓx.
(A) 2008C & US ÷©À (B) 1008C & US ÷©À
(C) 2008C & À (D) 1508C & US ÷©À
Pressure cooking is done ___________.
(a) above 2008C (b) above 1008C
(c) at 2008C (d) above 1508C

2. uõÛ¯[PÎÀ Eª ©ØÖ® •øÍUS¸zx }UP¨£kÁuØS __________ GßÖ ö£¯º.
(A) ©õÁõUPÀ (B) wmkuÀ
(C) öPõvUP øÁzuÀ (D) AÂzuÀ
The process of removing bran and germ is called as __________.
(a) malting (b) milling
(c) boiling (d) parboiling

3. \õzxUSi ©ØÖ® Bµg_ __________ ÁøP¨£Ç[PÎß Euõµn[PÍõS®.
(A) ]mµì (B) A¼¯®
(C) SºSªß (D) S¹]ö£º÷µ
Sweet lime and oranges are examples of ____________ fruits.
(a) citrus (b) allium
(c) curcumin (d) cruciferae

4. •møh £õì÷£õ¼¨¤m ÁøPø¯ \õº¢u ö»]zvß GßÓ __________ Põµoø¯
öPõskÒÍx.
(A) {ÓUPõµo (B) vh¨£kzx®
(C) Áõ\øÚ (D) £õÀ©©õUS®
Egg contains phospholipid such as Lecithin known for its __________ quality.
(a) colouring (b) thickening
(c) flavouring (d) emulsifying

5. |® Eh¾US AÁ]¯©õÚ E°ºa\zxUPÍõÚ __________, __________ ©ØÖ®
__________ EmQµQUP öPõʨ¦ EuÄQÓx.
(A) A, D, E (B) A, D, C (C) A, D, B (D) A, C, E
Fat helps the body to absorb Vitamins __________, __________ and __________.
(a) A, D, E (b) A, D, C (c) A, D, B (d) A, C, E

3 6065

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

7. __________ 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) Antioxidants
(c) Nutrigenetics (d) Organic

8. ©Ûu Eh¼ß AßÓõh |hÁiUøPPÐUS __________ E°ºa\zxUPЮ
__________ uõx E¨¦PЮ ÷uøÁ.
(A) 19, 23 (B) 18, 24 (C) 15, 10 (D) 19, 24
The human body requires __________ vitamins and __________ mineral elements
for various day-to-day activities.
(a) 19, 23 (b) 18, 24 (c) 15, 10 (d) 19, 24

9. J¸ Qµõ® Põº÷£õøím÷µmi¼¸¢x __________ Q÷»õ P÷»õ›PÒ QøhUS®.
(A) 9 (B) 4 (C) 3 (D) 5
One gram of carbohydrate yields __________ kilocalories.
(a) 9 (b) 4 (c) 3 (d) 5

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

6065 4

11. PõÀ]¯® EmQµQUP ©ØÖ® G¾®¦ E¸Áõu¾US __________ ÷uøÁ¨£kQÓx.
(A) E°ºa\zx C (B) E°ºa\zx D (C) E°ºa\zx B (D) E°ºa\zx A
__________ is required for calcium absorption and bone formation.
(a) Vitamin C (b) Vitamin D (c) Vitamin B (d) Vitamin A

12. •u»ø©a\›ß ©v¯ EnÄzvmhzvÀ ÁõµzvØS __________ •møhPÒ
ÁÇ[P¨£kQßÓÚ.
(A) |õßS (B) Cµsk
(C) AøÚzx |õmPЮ (D) ‰ßÖ
In Chief Minister’s noon meal programme, eggs are given __________ in a week.
(a) four times (b) twice
(c) all the days (d) thrice

13. J¸ ìhõºa u¯õ›¨¦ ÁÓsh öÁ¨£zvØS Em£kzu¨£mhõÀ, Ax __________
GßÖ AøÇUP¨£kQÓx.
(A) ö©ßÁÖÁÀ (B) Fß £ø\¯õUP®
(C) ÷Põxø© ¦µu® (D) £ø\¯® E¸ÁõUP®
If a starch product is subjected to dry heat, it is called as __________.
(a) dextrinisation (b) gelatinisation
(c) gluten (d) gluten formation

14. 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

15. __________ •ßE°ºa\zx A GÚ AøÇUP¨£kQÓx.
(A) E°ºa\zx A (B) P÷µõmiÚõ´kPÒ
(C) E°ºa\zx B (D) öµmiÚõÀ
__________ are called provitamin A.
(a) Vitamin A (b) Carotenoids
(c) Vitamin B (d) Retinol

5 6065

£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. ~snø» Ak¨¤À \ø©¨£uõÀ HØ£k® |ßø©PÒ ©ØÖ® wø©PøÍ GÊxP.
State the advantages and disadvantages of Microwave Cooking.

17. •øÍPmkuÀ GßÓõÀ GßÚ ?
What is Germination ?

18. m¹¨ì ©ØÖ® ö£º›PÐUS Cµsk Euõµn[PÒ u¸P.
Give two examples each for drupes and berries.

19. C¸®¦a \zx {øÓ¢u EnÄPøÍU TÖP.
Mention the iron rich foods.

20. ö\¯À\õº EnÄPÒ GßÓõÀ GßÚ ?
What are functional foods ?

21. Fmha\zvß ÷Áø»PøÍ GÊxP.
Write the functions of Nutrition.

22. Tmka \ºUPøµ°ß Buõµ EnĨ ö£õ¸mPøÍ GÊxP.
What are the food sources of Polysaccharides ?

23. \Áø» ÷|õ´ GßÓõÀ GßÚ ? AuØPõÚ H÷uÝ® Cµsk AÔSÔPøÍU
SÔ¨¤kP.
What is Kwashiorkor ? Give any two clinical signs of Kwashiorkor.

24. öPõʨ¦ }UP¨£mh £õÀ £ØÔ GÊxP.
Write about toned milk.

6065 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. Question No. 33 is compulsory.

25. uõÛ¯[PÒ GÆÁõÖ wmh¨£kQÓx ?
How is milling done in cereals ?

26. £õ¼ß Fmha\zx ©v¨¦ SÔzx ]Ö SÔ¨¦ ÁøµP.
Write short notes on nutritive value of milk.

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

28. H÷uÝ® BÖ ©\õ»õ¨ ö£õ¸mPÎß ©¸zxÁ Snzøu £mi¯¼kP.
Enlist the medicinal value of any six spices.

29. ¦µu \Uv SøÓ£õmi¼¸¢x SÇ¢øuPÒ Sn©øh¯, SøÓ¢u Âø» EnĨ
ö£õ¸mPÒ ‰ßÔøÚ £mi¯¼kP.
List any 3 low cost recipes for children recovering from PEM.

30. EnĨ ö£õ¸mPÎß ö©õzu \Uv ©v¨¦ GßÓõÀ GßÚ ?
What is meant by gross energy value of foods ?

31. ÷u]¯ C¸®¦a\zx TkuÀ vmh® SÔzx GÊxP.
Write on National Iron+ Initiative.

32. E°ºa\zx K&°ß ÷Áø»PøÍ GÊxP.
Give the functions of Vitamin K.

33. Fmha\zxUPÎß ÁøPPøÍ Kmh¨£h® Áõ°»õP GÊxP.

Write the types of nutrients in flow chart.

7 6065

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

Note : Answer all the questions.

34. (A) £¯ÖPÍõÀ EshõS® B÷µõUQ¯ |ßø©PÒ ¯õøÁ ?
AÀ»x
(B) CøÓa] \ø©zu¼ß ÷|õUP[PøÍ Á›ø\¨£kzxP. \ø©US®÷£õx
CøÓa]°À HØ£k® ©õØÓ[PøÍ GÊxP.
(a) What are the health benefits of pulses ?
OR
(b) List the objectives of cooking meat. What are the changes that take place
when meat is cooked ?

35. (A) }µPÅmh® GßÓõÀ GßÚ ? ÁÚì£v ©ØÖ® ©õºP›ß £ØÔ SÔ¨¦ ÁøµP.
AÀ»x
(B) ~snø» Ak¨¤À \ø©¨£uØPõÚ ÷Põm£õkPøÍ ÂÍUQ, A®•øÓ°ß
|ßø© wø©PøÍ GÊxP.
(a) What is hydrogenation ? Write a note on Vanaspathi and Margarine.
OR
(b) Give a brief account about the principles, merits and demerits of microwave
cooking.

36. (A) Põ´PÔ ©ØÖ® £Ç[PøÍ |ÖUQ¯ ¤ß HØ£k® ©õØÓ[PÒ ¯õøÁ ? CuøÚ
GÆÁõÖ ukUP»õ® ?
AÀ»x
(B) ö\¯À\õº EnÄPÒ GßÓõÀ GßÚ ? ö\¯À\õº EnÄPÎß
•UQ¯zxÁzøu Euõµn[PÐhß ÂÍUSP.
(a) What happens when cut vegetables and fruits are exposed to air ? Explain
the ways in which you can prevent this.
OR
(b) What are functional foods ? Explain the importance of functional foods. Give

examples.

6065 8

37. (A) öPõkUP¨£mkÒÍ EnĨö£õ¸mPÎÀ EÒÍ P»¨£hzøu PshÔ²®
•øÓPøÍ GÊxP.
(i) \ºUPøµ (ii) ªÍPõ´zyÒ (iii) µøÁ
(iv) £õÀ (v) P¸¨¦ ªÍS
AÀ»x
(B) Põº÷£õøím÷µmkPÎß ÷Áø»PøÍ GÊxP.
(a) Write the tests for determining common adulterants present in the following
food items.
(i) Sugar (ii) Chilli powder (iii) Rava
(iv) Milk (v) Black pepper
OR
(b) Write the functions of Carbohydrates.

38. (A) EnÂÀ AvP öPõʨ¦ ©ØÖ® SøÓ¢u öPõʨ¤ÚõÀ EshõS®
ÂøÍÄPøÍ ÂÍUSP.
AÀ»x
(B) }º ÁØÔ¯ {ø» ©ØÖ® ORT (Áõ´ÁÈ }÷µØÓ®) £ØÔ GÊxP.
(a) Explain the effects of deficiency and excess of fat in the diet.
OR
(b) Write a note on Dehydration and ORT.

-o0o-