Class 12

Food Nutrition and Dietetics Question Paper 2020 Solved

Food Nutrition and Dietetics 2020 Solved Paper

Time allowed: 3 hours

Maximum Marks: 70

Section A

(Employability Skills)

Answer any 4 questions out of the given 6 questions of 1 mark each. 1×4=4

1. Give an example of an interrogative sentence.

Ans: Did you go to office?

2. Identify the personality trait of a person who is social and assertive.

Ans: Extraversion:

3. List any two symptoms of Paranoia disorder.

Ans: Unfounded suspicions and assume people are talking negative about them.

4. Which shortcut key is pressed in order to copy and paste text on a computer?

Ans: Ctrl+C and Ctrl+V

5. What does ‘S’ stands for in SMART goals?

Ans: Specific

6. Which country is an example of Green tourism?

Ans: Indonesia.

Answer any 3 questions out of the given 5 questions of 2 marks each. 2×3=6

7. Mention any two positive listening skills in people.

Ans: Any two

Making eye contact
Sitting still
Making appropriate facial cues
Taking notes
Waiting until the end to ask questions.

8. Why is self-motivation important? Give four reasons.

Ans: Self-motivation is important because

It increases an individual’s energy and activity.
It directs an individual towards specific goals.
It results in the initiation and persistence of specific activities, thus keeping him/her active.
It affects cognitive processes and learning strategies used by individuals for completing similar tasks.

9. Give four advantages of using spreadsheet software.

Ans: Spreadsheet programs have become very popular because of the following features:

Built-in functions make calculations easier, faster, and more accurate.
Large volumes of data can be easily handled and manipulated.
Data can be exported to or imported from other software.
Data can be easily represented in pictorial form, like graphs or charts.
Formulae are automatically recalculated whenever underlying data values are changed.

10. Why is it important for entrepreneurs to build their teams? Give four reasons.

Ans: As an entrepreneur, one must find people who think and feel like the rest of the team. When new people fit into the culture of the team, work can happen better and faster.

You would have divided work among your team members to be able to achieve the goal.

Team efforts improve efficiency.

11. Suggest four green jobs for the building and construction sector.

Ans: Areas for green jobs in this sector include construction, landscape, gardening, maintenance of green components, water management, etc.

Section B (60 Marks)

(Subject Skills)

Answer any 10 questions out of the given 12 questions of 1 mark each. 1×10=10

12. What do you understand by Clinical Dietetics?

Ans: Clinical Dietetics is the application of dietetics in a health care institutional setting.

13. What are bland foods?

Ans: Bland foods are soft, not very spicy, and low in fiber.

14. Mention two conditions when clear liquid diets are given.

Ans: Jaundice and diarrhoea.

15. Define Remittent fever.

Ans: Remittent fever is defined as fever with daily fluctuations exceeding 2°C but at no time reaching normal.

16. Name two laxative foods.

Ans: Prunes and raspberries.

17. Mention two causes of binge eating.

Ans: A sense of lack of control over eating and marked distress over eating.

18. List any two causes of hypertension.

Ans: Smoking, diabetes, elevated lipid levels (high cholesterol, triglycerides), excessive weight, low fitness, unhealthy diet, psychosocial stress, and sleep disturbances are some of the risk factors.

19. What do you understand by hyperglycemia?

Ans: The condition in diabetic individuals, where the pancreas cannot produce enough insulin, or whatever is produced is not efficiently used by the body, leading to sugar buildup in the blood, is called hyperglycemia.

20. What is peptic ulcer?

Ans: A peptic ulcer is a sore on the lining of the stomach or duodenum.

21. Name two health hazards of consuming foods adulterated with argemone.

Ans: In humans, argemone oil contained in adulterated mustard oil causes oxidative stress and death of red blood cells via met-hemoglobin formation by altering pyridine nucleotide(s) and glutathione redox potential.

22. How can the purity of turmeric be tested at home?

Ans: Take 2 gm of turmeric powder in a test-tube. Add a small quantity of water and a few drops of concentrated HCl to it.

23. Name any two foods which bear ISI mark on its label.

Ans: ISI mark is given to: Custard powder, common salt, baking powder, cocoa, milk powder, condensed milk, wafers, coffee, ice cream, chewing gum, drinking chocolate, mineral water, etc.

Answer any 7 questions from the given 9 questions of 2 marks each. 2×7=14

24. Write any four advantages of blanching vegetables.

Ans: Advantages

1. Blanched dishes are healthy as there is minimal loss of nutrients because of the short cooking time.
2. Blanching enhances the color of green vegetables. The time taken is less than other moist heat cooking methods.

25. Give two differences between boiling and steaming methods.

Ans: Boiling: At high temperatures protein content of food gets denatured and embedded in the food.

Steaming: The Nutritive value of food remains intact.

Boiling: Starch gets gelatinized, and collagen gets hydrolyzed.

Steaming: The flavor of the steamed food is good.

26. Infection can influence the nutritional status of a child. Support this statement with the help of any four examples.

Ans: Infection impairs nutrient absorption by the body.

Inadequate nutrient intake reduces immunity and impairs growth.

Malnutrition leads to weight loss and mucosal damage as well.

There could also be a gradual erosion of appetite.

27. Write four reasons for modifying diets in acute fever.

Ans: The Reasons are,

i) provide a nutritious diet to prevent malnutrition
ii) restore positive nitrogen balance and reduce the burden on the kidneys
iii) provide relief to symptoms as and when present
iv) correct and maintain water and electrolyte balance
v) avoid irritation of the intestinal tract as may occur in typhoid

28. Mention four reasons why Tuberculosis patients lose weight.

Ans: Weight loss can be caused by several factors, including:

Reduced food intake due to loss of appetite, nausea, and abdominal pain
Loss of protein and other nutritional reserves due to fever
Malabsorption due to diarrhea
Loss of fluids, electrolytes
Metabolic alterations caused by the disease
An increase in the energy expenditure of the patient in an attempt to fight infection.

29. Write any four indicators of a person suffering from Anorexia nervosa.

Ans: Profound Weight loss leads to maintenance of body weight 15 percent below normal.

An intense fear of weight gain or becoming fat despite the individual’s underweight status.

Strange eating habits such as avoiding meals, eating in secret, and monitoring every bite of food.

Sensitivity to cold.

30. What can be four health hazards of hypertension?

Ans: Hypertension gradually increases the pressure flowing through the arteries, leading to damaged or narrowed arteries.

The strain on the heart caused by high BP can cause the heart muscle to weaken and work less efficiently.
Uncontrolled high BP can damage and weaken the brain’s blood vessels, causing them to narrow, rupture, or leak, leading to forming blood clots in the arteries (leading to the brain).
High BP can damage large arteries leading to the kidney and the tiny blood vessels within the kidney, leading to kidney failure.
Blood vessels supplying blood to the retina, when damaged, can lead to bleeding in the eyes, blurred vision, and in severe cases, even to complete loss of vision.

31. Explain the causes of Type 1 and Type 2 diabetes.

Ans: Type 1 diabetes: Type 1 diabetes results from the pancreas’s failure to produce insulin. It is an autoimmune disease. This form was previously referred to as ‘insulin-dependent diabetes mellitus’ (IDDM) or ‘juvenile diabetes’.

Type 2 diabetes: Type 2 diabetes begins with insulin resistance. This means no matter how much or how little insulin is made, the body cannot use it, and sugar builds up in the blood. As the disease progresses, eventually, no insulin is produced.

32. Suggest four ways to maintain hand hygiene.

Ans: Thorough hand washing with soap before eating and after going to toilet.

Keep your nails short and clean.
If you have cuts or wounds on your hands or fingers, cover them with proper dressing before handling food.
Do not touch hair, nose, or any other potentially hazardous area or thing while preparing food.

Answer any 7 questions from the given 9 questions of 3 marks each. 3×7=21

33. List two drawbacks each of baking, toasting, and pressure cooking.

Ans: Baking

1. An oven is required for baking.
2. Overcooking results in the burning and scorching of food.

Toasting

1. A continuous vigil is required to prevent burning.
2. Amino acids are lost while toasting.

Pressure cooking

1. Long hours of pressure cooking make food soggy and too soft.
2. Flavors of food may blend, and individuality is lost.

34. Write any six responsibilities of a dietitian in nutrition care.

Ans: The roles most likely to be played by the clinical dietitian include:

Collecting, organizing, and assessing the data related to the health and nutritional status of individuals, groups, and communities,
Review and analyze patients’ nutritional requirements and goals to make appropriate dietary recommendations.
Develop and execute nutrition care plans and monitor, follow up, and evaluate these plans, and take necessary measures wherever required.
Calculate the nutritional value of the food/meals planned.
Prescribe therapeutic diets and special nutrition support and feeding regimens,
Oversee the preparation of special diets, special nutrition formulas for patients who are critically ill and require special feeding through oral, enteral, or parenteral routes.
Plan and prepare basic menus and assist in supervising food service personnel in the preparation and serving of meals.
Schedule work assignments in the dietary unit to facilitate effective operation.

35. Illustrate the cycle of infection and malnutrition.

Ans:

36. Give any six dietary tips for tuberculosis patients.

Ans: Dietary tips (any six).

Encourage the individual to take a healthy, nourishing, balanced diet.
TB often harmfully affects the nutritional intake due to poor appetite, making patients at risk for malnutrition. Encourage patients to consume six smaller meals per day instead of three.
Make the meals appetizing in appearance and taste, and provide enough energy and protein.
Commercially available high-energy and protein drinks (balanced in terms of micro- and macronutrients) may be used effectively to meet the increased requirements.
Household ingredients such as vegetable oil, sugar, peanut butter, eggs, and nonfat dry milk powder can be used in porridge, soups, milk-based drinks, and gravies to increase the protein and energy content without adding to the bulk of the meal.
At least 500ml to 1 liter of milk (or milk products like yoghurt, soft cheese) should be consumed daily to ensure suitable intakes of vitamin D and calcium.
Ensure consumption of at least five to six portions of fruit and vegetables per day.
Pure fruit juice can be used to decrease the bulk of the diet.
Provide adequate fluid intake (at least 10 to 12 glasses per day) to compensate for increased losses.
Provide a good multivitamin and mineral supplement.
Ensure safe food handling and personal hygiene.

37. Make a family aware of any six risk factors of obesity.

Ans: Risk factors include

A higher energy density diet with increased intake of fat and added sugars, and salt in foods.
Eating junk or unhealthy foods coupled with low physical activity (sedentary lifestyle) promotes weight gain.
Saturated fat intake (mostly from animal sources), marked increases in animal food consumption, reduced intakes of complex carbohydrates, and reduced dietary fiber.
Reduced fruit and vegetable intake is another contributing factor.
Over-feeding during infancy, childhood, and adolescence predisposes to overweight/obesity in adulthood.
Sedentary lifestyle

38. Give six suggestions to control hypertension.

Ans: Look for foods labeled ‘Low Sodium’ or ‘No mayonnaise/salad dressings, baking Salt Added’.

Quit smoking if the patient is a smoker.
Do not skip meals. Take meals at regular intervals.
Increase fiber intake.
Eat plenty of fruits and vegetables.
Include low-calorie food items
Avoid junk food, bakery items, fried foods, etc.
Indulge in physical activities or exercises at least 5 days a week.

39. Write any six symptoms in people suffering from jaundice.

Ans: Common symptoms of jaundice include:

A yellow pigmentation of the skin and the whites of the eyes, normally starting at the head and spreading down the body
pale stools
dark yellow or brown colour urine
itchiness
fatigue;
abdominal pain
weight loss
vomiting
fever
pale stools.

40. In which six conditions can FSSAI declare any preserved food as adulterated?

Ans: The following foodstuffs should be deemed to be adulterated: –

If it is not of the nature, substance, and quality which it ought to be
If it contains cheaper or inferior ingredients, incidentally or intentionally
If it has been prepared by a process that alters the nature, substance, or quality of foodstuff
If any constituent has been abstracted partially or wholly from it, like an abstraction of cream from milk
If it has been prepared, packed, or kept under unsanitary conditions
If it is infected with insects, worms, etc..
If it is obtained from a sick or diseased animal, e.g., milk and meat of diseased animals
If it contains poisonous ingredients that are injurious to health
If the container renders it poisonous or injurious to health
If it contains unpermitted colours or any excessive amount of permitted ones
If it contains prohibited preservatives or an excessive amount of permitted ones
If it does not satisfy the prescribed standards laid down by the authorities, even though they do not harm health.

41. Write any six health hazards of consuming HFSS foods.

Ans:

Childhood obesity
Hypertension
Diabetes
Coronary heart disease
Pediatric metabolic syndrome
Higher cholesterol levels in the blood

Answer any 3 questions from the given 5 questions of 5 marks each. 5×3=15

42. (i) Give six suggestions to parents to reduce obesity in their children.

(ii) Identify any four signs of dehydration in children.

Ans: (i) For school children and adolescents, prevention of obesity implies the need to:

Promote an active lifestyle
Limit television viewing.
Promote the intake of fruits and vegetables (at least 5 servings of fruits and vegetables daily)
Restrict the intake of unhealthy, energy-dense, micronutrient-poor foods (e.g., packaged snacks (rich in fat, sugar, and salt), refined grains, sweets, potatoes, etc)
Restrict the intake of sugar-sweetened soft drinks, sports drinks, and fruit juice drinks
Improving sleep
Reducing stress.

(ii) Dehydration symptoms

Restless, irritable
Sunken eyes
Drinks eagerly, thirsty
Skin pinch goes back slowly
Lethargy or unconsciousness
Sunken eyes
Not able to drink or drinking poorly
Skin pinch goes back very slowly

43. What is lactose intolerance? List four of its symptoms. Suggest four ways to treat this condition.

Ans: Lactose Intolerance is the inability to digest lactose, a component of milk and some other dairy products.

Symptoms include:

Flatulence
Bloating
Abdominal pains
Nausea
Diarrhea

Ways to treat-

Avoid large servings of milk and other dairy products.
Include small servings of dairy products in regular meals
Eating and drinking lactose-reduced ice cream and milk
Experimenting with an assortment of dairy products. Not all dairy products have the same amount of lactose.
Buying lactose-reduced or lactose-free products
Using lactase enzyme tablets or drops to help digest dairy products.

44. Suggest five suitable foods for diabetic patients. What five foods should they avoid in their meals?

Ans: Suitable foods

Green leafy vegetables
Vegetables like cauliflower, brinjal, lady finger, bottle gourd, bitter gourd, etc.
High-fiber foods (raw fruits with hard skin or seeds, other vegetables, etc.)
Condiments and Spices (fenugreek seeds, pepper, cumin, cloves, cinnamon, turmeric, etc.).

Foods to avoid

Cakes and pastries
Red meat
Refined cereals
Jam and jellies
Fried fatty foods such as samosas, pakoras, puris, etc.

45. What is full form of FSSAI? Write eight guidelines given by FSSAI Act, 2006, regarding the labels of products.

Ans: FSSAI- Food Safety and Standards Authority of India.

A food label must have the following:- (any eight)

Name of the product
Brand name
Trademark
Manufacturer’s name and address
Name of the country in which the product is made
Ingredients
Net weight/ volume/ length
Use of the product
Maximum retail price (inclusive of all taxes)
Warning and precautions
Directions for use
Standard mark
Date of manufacture
Date of best before
Batch/lot number
Details of colour or added preservatives

46. Write six symptoms of typhoid. How can it be treated?

Ans: Symptoms:

Fever
Diarrhea
Vomitting
Headache
Prolonged fever associated with anorexia
Non-sweating fever
Mental dullness

Treatment options: One must make sure that medical treatment for typhoid is availed under strict medical care.

Proper nutrition and dietary care should be taken since the gastrointestinal system is involved. Authentic advice from qualified medical people should be obtained.