TN 11th Question Paper 2026 Nutrition and Dietetics

FOR TN 11TH EXAM PREPARATION

TN 11th 2026
Question Paper ·
Nutrition Dietetics
EXAM YEAR TYPE SUBJECT

TN 11th 2026 Question Paper Nutrition Dietetics

Notes · Sample Papers · Previous Year Papers · Mock Tests

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PART - III

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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. RÌUPsh \ø©¯À •øÓ°À \ø©UP¨£k® EnÄ }›ß ÷|µi öuõhº¦ CÀ»õ©À
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(C) }›À AÂzuÀ •øÓ (D) öPõvUP øÁUS® •øÓ
A method of cooking where food is cooked without direct contact of water is called

__________.

(a) Stewing (b) Steaming

(c) Poaching (d) Boiling

2. ÷\õ¯õ ö©õaø\°À __________ \uÃu® ¦µua\zx Põn¨£kQÓx.
(A) 42 (B) 22 (C) (D)
52 32

Soya bean contains about __________ percent proteins.

(a) 42 (b) 22 (c) 52 (d) 32

3. \õzxUSi ©ØÖ® Bµg_ ÁøP¨ £Ç[PÒ US Euõµn[PÒ : __________

(A) ]mµì (B) A¼¯® (C) SºSªß (D) S¹]ö£º
Sweet lime and oranges are examples of __________ fruits.

(a) Citrus (b) Allium (c) Curcumin (d) Cruciferae

4. •møh°ß ©g\Ò P¸Â¾ÒÍ ¦µu[PÒ |À» __________ Põµo.
(A) {ÓUPõµo (B) BU]øh][
(C) Áõ\øÚ (D) £õÀ©©õUS®
Egg yolk proteins are good __________ agents.

(a) Colouring (b) Oxidizing

(c) Flavouring (d) Emulsifying

5. öPõmøhPÎÀ AvP AÍÄ ©ØÖ® __________ __________ EÒÍx.
(A) P÷µõmiÚõ´kPÒ ©ØÖ® öPõʨ¦
(B) ¦µu® ©ØÖ® öPõʨ¦
(C) P÷µõmiÚõ´kPÒ ©ØÖ® ¦µu®
(D) PõÀ]¯® ©ØÖ® öPõʨ¦
Nuts are a rich source of __________ and __________.

(a) Carotenoids, Fat

(b) Protein, Fat

(c) Carotenoids, Protein

(d) Calcium, Fat

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 2 of 8

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(A) ©õ[Põ´ ö£õi (B) uÛ¯õ ö£õi
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__________ is a mixture of eight spices.

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(c) Mustard powder (d) Garam masala

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Metanil yellow dyes are __________.

(a) Curative (b) Putrified

(c) Colour (d) Carcinogenic

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__________ are said to be plant chemicals.

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(a) Nutracitives (b) Phyto chemicals

(c) Nutrigenetics (d) Genome

9. Gߣx Eh¾USz ÷uøÁ¨£k® EnÂß Ai¨£øh ÷Áv°¯À
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(A) 9 (B) 4 (C) 3 (D) 5

One gram of carbohydrate yields __________ kilocalories.

(a) 9 (b) 4 (c) 3 (d) 5

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11. Gߣx ö£›¯ÁºPÐUPõÚ CßÔ¯ø©¯õuÚ AÀ»õu Aª÷Úõ
__________

Aª»® GÚU P¸u¨£kQÓx.
(A) «v÷¯õøÚß (B) îìiøhß
(C) ö£¨øhk (D) iøµ¨÷hõ÷£ß
__________ is considered as a non-essential amino acid for adults.

(a) Methionine (b) Histidine

(c) Peptide (d) Tryptophan

12. J÷©Põ öPõʨ¦ Aª»zvØS Euõµn® :
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(A) ÷\õÍ Gsön´ (B) B¼Æ Gsön´
(C) `›¯Põ¢v Gsön´ (D) ÷µ¨ Âøu Gsön´
__________ is an example for Omega 9 fatty acids.

(a) Corn oil (b) Olive oil

(c) Sunflower oil (d) Rapeseed oil

13. Áõ´ÁÈ }÷µØÖ® ]Qaø\ Gߣx UPõÚ ]Qaø\. __________

(A) øí¨÷£õ÷Úm›ª¯õ (B) }ºÁØÔ ÷£õuÀ
(C) ÷|õ´PÒ (D) }ºªS{ø»
Oral rehydration therapy is a method of treating __________.

(a) Hyponatraemia (b) Dehydration

(c) Diseases (d) Water intoxication

14. I AìPõº¤U Aª»® GßÖ® AøǨ£º.
__________

(A) E°ºa\zx & (B) E°ºa\zx &
C A

(C) E°ºa\zx & (D) E°ºa\zx &
E B

__________ is also known as Ascorbic acid.

(a) Vitamin C (b) Vitamin A

(c) Vitamin E (d) Vitamin B

15. E»P _Põuõµ |õÒ __________ öPõshõh¨£kQÓx.
(A) i\®£º & 10 (B) ÷© & 15

(C) ÷© & 12 (D) H¨µÀ & 7

World Health Day is celebrated on __________.

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(a) 10 December (b) 15 May

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(c) 12 May (d) 7 April

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 4 of 8

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£Sv & II / PART - II

SÔ¨¦ : GøÁ÷¯Ý® BÖ ÂÚõUPÐUS Âøh¯ÎUPÄ®. ÂÚõ Gs 24 &US
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17.

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Write short notes on Hydrogenation.

19. {Ó‰mk® PõµoPøÍ ÁøP¨£kzxP.
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What are Functional Foods ?

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What is under nutrition ?

22. Põº÷£õøím÷µmkPÒ GßÓõÀ GßÚ ?
What are Carbohydrates ?

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Give any two differences between fats and oils.

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B[Q»zvÀ CuøÚ GßÖ TÖÁº. E°ºa\zx &°ß ÷Áø»PÒ
”Sunshine Vitamin” D

GøÁ÷¯Ý® Cµsøh £mi¯¼kP.
Vitamin D is otherwise known as “Sunshine Vitamin” as it can be synthesized from sunlight

by our body. List any two functions of Vitamin D.

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£Sv & III / PART - III

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Note : Answer any six questions. Question No. 33 is compulsory.

25. Ak©øÚ°À _kuÀ •øÓ°øÚ £ØÔ ÂÍUQ Auß |ßø©, wø©PøÍ
GÊxP.
Write a note on baking and its merits and demerits.

26. ö|õvzu»õÀ (¦ÎUPa ö\´ÁuõÀ) EshõS® |ßø©PÒ ¯õøÁ ?
What are the advantages of fermentation ?

27. {Ó® ©ØÖ® Fmha\zx CǨø£z ukUP RøµPøÍ GÆÁõÖ \ø©UP ÷Ásk® ?
How should greens be cooked to prevent loss of colour and nutrients ?

28. «ß GÆÁõÖ ÁøP¨£kzu¨£kQÓx ? ÂÁ›.
Explain how fish is classified.

29. \ºUPøµ°ß £¯ßPøÍ GÊxP.
What are the functions of sugar ?

30. L¤÷ÍÁÚõ´kPÎß £¯ßPøÍ £mi¯¼kP.
Enlist the uses of flavanoids ?

31. QøÍU÷Põáß GßÓõÀ GßÚ ? Auß ÷Áø»PÒ ¯õøÁ ?
What is Glycogen ? Give its functions.

32. G¾®¦ ö©¼Ä ©ØÖ® G¾®¦ ~sxøÍ ÷|õ´ CÁØÔøÚ ÷ÁÖ£kzxP.
Differentiate Osteomalacia and Osteoporosis.

33. I.].i.Gì &ß ÷|õUP©õÚx Pº¨¤oPÒ ©ØÖ® £õ¿mk® uõ´©õºPÐUSz
xøn EnÁÎzuÀ BS®. I.].i.Gì &°ß ÷\øÁPøÍ £mi¯¼kP.
The objectives of ICDS includes supplementary feeding for pregnant and lactating mothers.

List out the services of ICDS.

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 6 of 8

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£Sv & IV / PART - IV

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Note : Answer all the questions.

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34. (A) \ø©¯À •øÓPøÍ ÁøP¨£kzv AÁØÖÒ H÷uÝ® I¢x •øÓPøÍ
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(B) a &ß Fmha\zvØPõÚ •ßÝ›ø©PÒ ¯õøÁ ?
UNICEF

(a) Classify different methods of cooking and explain any five methods in detail.

OR

(b) What are the nutritional priorities of UNICEF ?

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(a) What are the health benefits of Pulses ?

OR

(b) Elaborate on the functions of Vitamin A.

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(a) Suggest some tips to increase the consumption of vegetables and fruits in the diet.

OR

(b) List the differences between Kwashiorkor and Marasmus.

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37. (A) ¤ßÁ¸® ©\õ»õ¨ ö£õ¸mPÎß ©¸zxÁ £¯ßPøÍ GÊxP.
ö£¸[Põ¯®
(i)

H»UPõ´
(ii)

öÁ¢u¯®
(iii)

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(iv)

^µP®
(v)

AÀ»x
(B) •øÓ¯õÚ EhØ£°Ø]¯õÀ ÂøͲ® |ßø©PÒ £ØÔ ÂÍUSP.
(a) Write the medicinal use for the following spices.

(i) Asafoetida

(ii) Cardamom

(iii) Fenugreek

(iv) Garlic

(v) Cumin seeds

OR

(b) Explain the benefits of regular physical activity.

38. (A) |À» EhÀ|»zvØPõÚ ]» A®\[PÒ ¯õøÁ ?
AÀ»x
(B) EnÄU P»¨£h® GßÓõÀ GßÚ ? Auß ÁøPPøÍ ÂÁ›.
(a) What are the features of good physical health ?

OR

(b) What is food adulteration ? Explain the types of food adulteration.

- o O o -

For more Question Papers, Sample Papers, Notes & Syllabus visit Page 8 of 8