19 Apr 2022

Samacheer Kalvi 9th Science Book Back Unit 8 Term 1

Samacheer Kalvi 9th Term I Science Book Back Question and Answers – Unit 8:

Samacheer Kalvi 9th Standard New Science Book Back 1 Mark and 2 Mark Question & Answers PDF uploaded and available below. Class 9 New Syllabus 2021 to 2022 Book Back Question & Answer solutions available for both English and Tamil Medium. Class 9 Science Book Term 1 Unit 8 – Health and Hygiene-Food for Living Answers/Solutions are provided on this page. 9th Std Science Book is of Term 1st, 2nd, 3rd, and consists of 9 Units in each Term. All 9 Units of Term 1st, 2nd, 3rd Science Book Back One, and Two Mark Solutions are given below.

Check Unit wise and  9th New Science Book Back Question and Answers Guide/Solutions PDF format for Free Download. English, Tamil, Maths, Science, and Social Science Book Back Questions and Answers available in PDF. Check Science – Physics, Chemistry, and Biology, Social Science – History, Geography, Civics, Economics below. See below for the Samacheer Kalvi 9th Science Book Back Unit 8 Term 1 PDF:

Samacheer Kalvi 9th Science Book Back Unit 8 Term 1 Solutions Guide PDF:

Science Subject 1 Mark and 2 Mark Solutions Guide PDF available below. Click the Download option to download the book back 1 Mark & 2 Mark questions and answers. Take the printout and use it for exam purposes.

Term – 1

Unit – 8

Health and Hygiene-Food for Living

I. Multiple choice question:

1. The nutrient required in trace amounts to accomplish various body functions is ……….
a) Carbohydrate
b) protein
c) vitamin
d) fat

2. The physician who discovered that scurvy can be cured by ingestion of citrus fruits is ………..
a) James Lind
b) Louis Pasteur
c) Charles Darwin
d) Issac Newton

3. The sprouting of onion and potatoes can be delayed by the process of ………..
a) Freezing
b) Irradiation
c) Salting
d) Canning

4. Food and Adulteration Act was enacted by Government of India in the year …………
a) 1964
b) 1954
c) 1950
d) 1963

5. An internal factor responsible for spoilage of food is ………
a) Wax coating
b) Contaminated utensils
c) Moisture content in food
d) Synthetic preservatives

II. Fill in the blanks:

1. Deficiency diseases can be prevented by taking balanced diet.
2. The process of affecting the natural composition and the quality of food substance is known as
3. Vitamin D is called as Sunshine vitamin as it can be synthesized by the body from the rays of the sun.
4. Dehydration is based on the principle of removal of water / moisture
5. Do not purchase food beyond the date of expiry
6. AGMARK is used to certify Agriculture and live stock products in India.

III. Mention whether the following statements are true or false. If false, give the correct statements:

1. Iron is required for the proper functioning of Thyroid gland.
Ans: False – For the functioning of thyroid hormone, Iodine is required.

2. Vitamins are required in large quantities for normal functioning of the body.
Ans: False – Vitamins are viral nutrients, required in minute amounts to perform special functions, for normal functioning of the body.

3. Vitamin C is a water soluble vitamin.
Ans: True

4. Lack of adequate fats in diet may result in low body weight.
Ans: True

5. ISI mark is mandatory to certify agricultural products.
Ans: False – It is meant to certify industrial products like electrical appliances like switches, wiring cables, water heater etc. Agmark is mandatory to certify Agricultural products.

IV. Match the following:

A                           B

1. Calcium     – a. Muscular fatigue
2. Sodium      – b. Anaemia
3. Potassium – c. Osteoporosis
4. Iron             – d. Goitre
5. Iodine         – e. Muscular cramps
Ans: 1-c; 2-e; 3-a; 4-b; 5-d

V. Fill in the blanks with suitable answers:

Vitamin Rich Source Deficiency Diseases
Calciferol Rickets
Papaya Night blindness
Ascorbic acid
Whole grains Beri beri


Vitamin Rich Source Deficiency Diseases
Calciferol Liver egg Rickets
Retinol Papaya Night blindness
Ascorbic acid Citrus fruits Scurvy
Thiamine Whole grains Beri beri

VI. Unscramble the words in the brackets to complete the sentences.

Salting is a process involving addition of ………… (aslt) removes the …….(oitmsuer) content in the ………… (dofo) by the process of ………… (sosisom) and prevents the growth of (artcaeib).
Ans: Salt; Moisture; food; osmosis; bacteria.

VII. Give abbreviations for the following food standards:

1. ISI – Indian Standards Institution
2. FPO – Fruit Process Order
3. AGMARK – Agricultural Marking
4. FCI – Food Corporation of India
5. FSSAI – Food Safety and Standard Authority of India

VIII. Assertion and Reason

Direction: In the following question a statement of a Assertion is given and a corresponding state of a Reason is given just below it. Of the statements given below, mark the correct answer as:
a) If both Assertion and Reason are true and the Reason is the correct explanation of Assertion.
b) If both Assertion and Reason are true but Reason is not the correct explanation of Assertion.
c) If Assertion is true but Reason is false.
d) If both Assertion and Reason is false.

1. Assertion : Haemoglobin contains iron.
Reason: Iron deficiency leads to anaemia.
Ans: a) If both Assertion and Reason are true and the Reason is the correct explanation of Assertion.

2. Assertion: AGMARK is a quality control agency.
Reason: ISI is a symbol of quality.
Ans: b) If both Assertion and Reason are true but Reason is not the correct explanation of Assertion.

IX. Very short answers

1. Differentiate a) Kwashiorkar from Marasmus b) Macronutrients from micronutrients

No. Kwashiokar Marasmus
1 Protein deficiency affecting children between 1-5 years. Protein deficiency affecting infants below the age of one year
2. Symptoms: face and feet swelling, belly enlarged Weight loss and body muscle waste severe diarrhea.
3 Children whose diet mainly consists of carbohydrates but poor in protein. Children whose diet is poor in carbohydrates, fats and proteins.
No. Macro nutrients Micro nutrients
1 They are needed in greater concentration. They are needed in slightly lower concentration.
2. Eg. Calcium magnesium, Potassium and phosphorus. Eg. Iron, copper, Zinc and Manganese.
  •  Addition of salt removes the moisture content in the food by osmosis.
  •  It prevents the growth of bacteria and reduces the activity of microbial enzymes.

3. What is an adulterant?
It is the substance when added or subtracted from food, can change the natural composition and quality of food substance.

4. A doctor advises an adolescent girl who is suffering from anaemia to include more of leafy vegetables and dates in her diet. Why so?

  • Anaemia occur due to deficiency of haemoglobin in the blood.
  •  Iron is essential for the formation of haemoglobin.
  •  Green leafy vegetables & dates are rich in iron. So by taking green leafy vegetables & dates she can solve her (anaemic problem)

5. Name any two naturally occurring toxic substances in food.

  •  Prussic acid in seeds of apple
  •  Marine toxins (like mercury) in fish food.
  •  toxins in toxic mushrooms.

6. What factors are required for the absorption of vitamin D from the food or by the body?

  •  Calcium and vitamin D together essential for bone health.
  •  Human skin can synthesis vitamin D when exposed to sunlight.
  •  When sun rays fall on the skin dehydro-cholesterowinlm een.com is converted into vitamin D.
  • Hence vitamin D is known as sunshine vitamin.

X. Short answer

1. Write any one function of the following minerals.
a. Calcium – constitution of bone
b. Sodium – maintains acid base
c. Iron – Important component of haemoglobin
d. Iodine – formation of thyroid hormone.

2. Explain any two methods of food preservation.
a. Drying (Dehydration)
By sun drying water content can be removed. Eg. cereals, fish
Drying – inhibit the growth of micro organism such as bacteria, moulds. Vacuum drying – milk and cheese powder.
Hot air drying – grapes dry fruits etc.

b. Smoking
Food like meat and fish are exposed to smoke, and smoking preserves the food.

3. Sanjana wants to buy jam bottle in a grocery shop. What are the things she should observe on the label before purchasing it.

  • She must check-Agmark certification on the label to check food safety. She should also look for expiry date to avoid using expired products.

4. Give one reason for the following statements.

a) Salt is added as preservative in pickles.
Ans: To remove moisture
To prevent growth of bacteria.

b) We should not eat food items beyond the expiry date.
Ans: Because after expiry it gets denatured and sometimes become toxin. It would have got spoilt and could cause food poisoning.

c) Deficiency of calcium in the diet leads to poor skeletal growth.
Ans: Calcium is important for the constitution of bone. So deficiency causes poor skeletal growth.

5. What are the effects of consuming adulterated food?

  • Consumption of adulterated food may lead to serious health issues like fever, diarrhea, nausea vomiting, etc.
  •  Immunity is reduced.
  •  In serve case even kidney and liver failure colon cancer or even birth defects may occur in the foetus.

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