Food Nutrition and Dietetics Sample Paper 2021

Table of Contents

Food Nutrition and Dietetics Sample Paper 2021

Max. Time: 3 hrs

Max. Marks: 70

Section A

1. Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)

i. What is a paragraph?

Ans: A paragraph is a series of sentences that are organized and coherent, and are all related to a single topic.

ii. Write the full form of OCPD.

Ans: Obsessive-compulsive personality disorder

iii. Personality is relatively enduring set of__________.

Ans: traits

iv. Every formula in Calc starts with which symbol?

Ans: A formula in Calc always starts with an equal to (=) sign.

v. A steel factory burns firewood and charcoal for heating and melting the steel?

What are the possible effects on the environment? (Choose all the correct options)

(a) Increase in global temperature

(b) Decrease in global temperature

(c) Increase in air pollution

(d) Decrease in air pollution

Ans: (a) & (c )

vi. Write the full form of EDII.

Ans: Entrepreneurship Development Institute of India (EDII)

2. Answer any 7 out of the given 8 questions (1 x 7 = 7 marks)

i. Typhoid is caused by which bacteria:

(a) Salmonella typhi

(b) Vibrio cholera

(d) E.coli

ii. Sleep apnea is one of the symptoms of:

(a) Heart attack

(b) Hypertension

(d) eating disorder

iii. Diabetes is commonly known as:

(a) Madhumeh

(b) Honey

(d) Jaggery

iv. Life span of RBC is:

(a) 140 days

(b) 120 days

(d) 50 days

v. Mycobacterium tuberculosis causes :

(a) Tuberculosis

(b) Malaria

(d) Dysentery

vi. Define the term ’Therapeutic diet’.

Ans: Therapeutic diet refers to a meal plan that controls the intake of certain foods or nutrients.

vii. How is BMI calculated?

Ans: Body Mass Index (or BMI) is calculated as your weight (in kilograms) divided by the square of your height (in metres) or BMI = Kg/M2.

viii. Name two important ingredients found in the Oral Rehydration Solution (ORS) as suggested by WHO.

Ans: Salt (NaCl) & Sugar

3. Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)

i. What do you understand by the term Nutritional status?

Ans: It refers to the condition of health of an individual as influenced by the utilization of nutrients.

ii. When does ketoacidosis occur in the body?

Ans: Diabetic ketoacidosis happens when your blood sugar is very high and acidic substances called ketones build up to dangerous levels in your body.

iii. Expand BMR & IBW.

Ans: BMR means Basal Metabolic Rate.

IBW-ideal body weight

iv. A boy is suffering from prolonged fever, and doctor has advised him to have soft diet. Name two dishes that you would recommend him.

Ans: Vegetable khichdi and upma.

v. Name the type of jaundice common in newborns.

Ans: Neonatal jaundice

vi. What is DOTS?

Ans: Directly observed treatment, short-course

vii Name any two biological hazards. 1

Ans: Mold and Fungi.

Insects

4. Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)

i. List the two main characteristics of binge eating disorder.

Ans: i) The amount of food eaten is larger than most people.

ii) The excessive eating occurs in a discreet period.

ii. Name any two worms causing intestinal parasitic infection.

Ans: Hookworm, roundworm

iii. How much water should an individual consume per day?

Ans: 2-3 litres/day.

iv. What is Bland Diet?

Ans: A bland diet is made of foods that are soft, not very spicy, and low in fiber.

v. Identify the systolic and diastolic pressure in the reading “120/80mmHg”.

Ans: Systolic-120, Diastolic-80

vi. List any two viruses that may cause food poisoning.

Ans: Norovirus or Rotavirus

v. Write the full form of FSSAI. 1

Ans: Food safety and standard authority of India.

5. Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)

i. Raw foods have ____________factors which are destroyed by cooking.

Ans: anti-nutritional

ii. The most commonly observed form of tuberculosis in India is______________.

Ans: pulmonary tuberculosis.

iii. A total of ________of physical activity is recommended every day for healthy Asian Indians.

Ans: 60 min

iv. Diabetes mellitus is a ________characterized by hyperglycaemia

Ans: metabolic syndrome

v. Glycemic index is a guide used to classify ________containing foods.

Ans: carbohydrate

vi. Food hazards may be biological, chemical and______.

Ans: physical

vii. Integrated Pest Management (IPM) is an _________approach to pest suppression.

Ans: ecological

6. Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)

State whether the following statements are True or False:

i. Good hygiene helps to prevent being diseased.

Ans: True

ii. Stroke is a condition when part of the brain is deprived of carbon dioxide.

Ans: False

iii. Hemolytic jaundice is also known as prehepatic jaundice.

Ans: True

iv. Salmonella food poisoning occurs because of contaminated meat, milk and milk products.

Ans: True

v. Dietary modifications are not required in the case of all diseases.

Ans: True

vi. No single food supplies all of the nutrients we need.

Ans: True

vii. Exercise keeps our body healthy.

Ans: True

SECTION B

SUBJECTIVE TYPE QUESTIONS

Answer any 3 out of the given 5 questions on Employability Skills. (2 x 3 = 6 marks)

Answer each question in 20 – 30 words.

7. Which key will you press if you want to select multiple ranges of cells?

Ans: 1. Select the first range of cells.

2. Hold the CTRL key and select another range of cells.

8. List any two advantages of green jobs.

Ans: 1. Toxin-free homes and cities.

2. Protecting and restoring the ecosystem.

9. What do you understand by concept of entrepreneurship?

Ans: 1. Entrepreneurship is the process of designing, launching, and running a new business, which is often initially a small business

2. Entrepreneurs follow a basic process of entrepreneurship to kick-start their ventures.

10. What are the Big 5 Personality traits? (Name any 4)

Ans: Extraversion:

Agreeableness

Conscientiousness

Emotional stability

Openness to experience(any 4)

11. How many parts of speech are there? Name any 4.

Ans: Noun, pronoun, adjective, verb, adverb, preposition, conjunction, and interjection.

Answer any 4 out of the given 6 questions in 20 – 30 words each (2 x 4 = 8 marks)

12. How does hypertension cause damage to the Eyes and Brain?

Ans: Damage to Eyes: bleeding in the eyes, blurred vision and complete loss of vision.

Damage to Brain: Dementia, stroke.

13. ‘Diarrhea can be life-threatening’. Elucidate.

Ans: During diarrhoea, the stools have high water content – an indicator that water is being lost in higher-than-normal amounts.

The stools also contain a high amount of electrolytes (sodium, potassium). This results in the deficiency of water and electrolytes in the body, which is referred to as dehydration.

14. Discuss the role of dietician in ‘Nutrition care’.

Ans:

1. Collecting, organizing, and assessing data relating to the health and nutritional status of individuals, group,s and communities,
2. Review and analyze patients’ nutritional needs and goals to make appropriate dietary recommendations,
3. Develop and implement nutrition care plans and monitor, follow up, and evaluate these plans, and take corrective measures wherever required.
4. Calculate nutritional value of food/meals planned (any 2)

15. What do you mean by diabetes awareness? State any two methods to educate diabetic people.

Ans: Diabetes education means empowering people with diabetes with knowledge and providing tools crucial for making them active partners in the diabetes management team.

Self-monitoring skills & Positive attitude

16. How nutritional status is influenced by infection?

Ans:

1. Loss of Appetite
2. Unfavorable cultural practices
3. Decreased intestinal absorption
4. Worm/parasite infection(any 2)

17. Plan out a health education program to prevent typhoid fever in your community.

Ans: Awareness about vaccination against typhoid fever.

Control of sanitation

Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)

18. Prepare a list of activities for school children and adolescents to prevent obesity.

Ans:

Purchasing healthy foods,
Practicing regular meal times,
Encourage the children to eat only when hungry and to eat slowly.
Allocating individual portions of food for children,
Keep the refrigerator stocked with fat-free or low-fat milk and fresh fruit (any 2)

19. Briefly discuss the causes, prevention, and control of Jaundice.

Ans: Cause: Damage to liver cells leads to an increase in bilirubin, resulting in jaundice.

Prevention: A Healthy diet and exercise.

Control: generous intake of water is necessary, Clear liquids including fruit juices, dal or rice water.

20. Elaborate all the points that you will keep in mind for hygienic handling of food.

Ans: Wash and dry your hands thoroughly before handling food, and wash and dry them again frequently during work, dry your hands with a clean towel, disposable paper towel or under an air dryer. (Any 3)

Answer any 3 out of the given 5 questions in 60– 90 words each (5 x 3 = 12 marks)

21. Explain the cause, concept and preventive measures of the following:

a) Cholera

b) Salmonellosis

Ans:

A- Cholera: cause-Vibrio cholera

Concept: Dehydration is the most common manifestation of cholera

Prevention: Sanitation measures and vaccination

B- Salmonellosis: cause- Salmonella typhi

Concept: mainly, it affects the intestine and liberates toxins into the blood circulation.

Prevention: Sanitation measures and vaccination.

22. Represent in the tabular form, the foods that can be liberally used and the foods that should be avoided for a person suffering from typhoid.

Ans: Foods to include:

1. Plenty of fluids like juices, soups, coconut water, electrolyte, barley cereals, and their products e.g. whole water, soups. Wheat flour, whole wheat bread, oats

2. Milk and milk-based beverages. and cracked wheat, whole pulses

3. Bland, well-cooked, well-mashed pulses with husk. sieved, soft, semisolid foods (any 2)

Foods to avoid:

1. High fibre foods like whole grains

2. Milk and milk-based beverages. and cracked wheat, whole pulses

3. Bland, well-cooked, well-mashed pulses with husk. sieved, soft, semisolid foods

4. Low fibre foods such as refined (any 3)

23. Plan a sample menu for a person suffering from hypertension. (Energy requirement – 1700 kcal diet chart)

Ans:

24. Name and draw any 5 certificates of quality that can be given to a food product in the Indian/International market.

Ans: HACCP, FASSAI,AGMARK, FPO, ISI (any 5)

25. List the major considerations in dietary management of diabetes.

Ans: Refer to the chart given in the study material. (1M per meal serving)

Class 12 Food Nutrition and Dietetics Sample Paper 2021

Food Nutrition and Dietetics Sample Paper 2021

Section A

SECTION B

Additional Study Materials

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Food Nutrition and Dietetics Sample Paper 2021

Section A

SECTION B

Additional Study Materials

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