Vivekananda Educational Society

CLASS: XII Half yearly Examination-2023 MARKS: 60

SUBJECT: FOOD, NUTRITION&DIETETICS. TIME:3 Hrs
General Instructions:
(i) Please read the instructions carefully.
() Thisquestion paper consists of 24 questions in two Sections:
Section-A&Section-B.
(iii) Section-A has objective type questions, whereas Section-B
Contains subjective type questions.
(Iv) Out of the given (6 + 18 =) 24 questions, a candidate
answer (6+ 11 =) 17 questions in the allotted (maximum) time
of 3 hours.
(v) Allquestions of a particular section must be attempted in the
Correct order.
(vi) Section-A:Objective Type Questions(30 marks)
(a)This section has 06 questions.
(b) There is no negative marking.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question/ part.
(vi) Section-B :Subjective Type Questions (30 marks)
(a) This section has 18 questions.
(b) A candidate has do 11 questions.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question / part.
SECTION-A
(Objective TypeQuestions)
Employability Skills.
LAnswer any 4 outof the given 6 questions on 4 x 1=4

(). Give an example of an interrogative sentence.

(ii).tdentify the personality trait ofa person
who is social and
assertive.
Paranoia disorder.
(). List any two symptoms of
(ivlhich shortcut key is pressed in order to
copy and paste text
ona computer ?
 (v).What does 'S' stands for in SMART goals ?
. Which country isan example of Green tourism ?

[Link] any five out of the given seven questions 5x1=5

. What do youunderstand by Clinical Dietetics ?
Ai). What are bland foods?
(iY Mention two conditions when clear liquid diets are given
(iv). Define Remittent fever.
(v). Name two laxative foods.
m Mentiontwo causes of binge eating.
pi). List any two causes of hypertension.
.Answer any 6 out of the given 7 questions 6x1=6
State whether the following statements are True or False. In case a
statement is False, Please write the correct statement.
(i). Good hygiene helps to prevent being diseased
(ii). Stroke is a condition when part of the brain is deprived of
carbon dioxide.
(ii). Homolyticjaundice is also known as prehepatic jaundice.7
(iv). Salmonella food poisoning occurs because of
contaminated meat, milk and milk products
(v). Dietary modifications are not required in the case of all
diseases. E
(vi). No single food supplies all of the nutrients we need.7
(vi). Exercise keeps our body healthy. T

AAnswer any 5 out of the given 6 Questions 5x1=5

What do youunderstand by the term Nutritional status?
ji When does ketoacidosis occur in the body?
[Link] BMR &IBW.
i . Aboy is suffering from prolonged fever and doctor has advised him
tohave soft diet. Name two dishes that you would recommend him.
. Namethe type of jaundice common in newborns.
(vi). What is DOTS?
s/Answer any 5 out of the given 6 Questions 5x1=5

The following questions consist of 2 statements.

Assertion(A)and Reason (R).
swer these questions selecting appropriate options given below:
(a) Both (A) and (R)are true and (R )is correct explanation of (A).
(b) Both (A) and (R) are true and (R) is not correct explanation of (A).
(c) (A)istrue ,but (R)is false.
(d)(A) is false, but (R) is true
(). A:The soft diet provides atransition between a liquid and a normal
diet
R: It is given toa patient when he has to give up a full liquiddiet but
is yet not able to digest a normal diet.
(iü). A: Typhoid is caused by the Salmonella typhi.
R: It is alsocalled as entericfever.
(ii). A: The particular cause of eating disorders is known.
R: It includes multidimensional causative factors.
(iv). A: Multi-grain chapati has low GI.
R: It is beneficial for diabetic patient. (A)
(v). A:Salmonella infection affects the intestinal tract.
R: It is a viral infection.
()
(vi). A: Hygiene is the most important factor in order to prevent food
illness.
R: it is very important for food handlers to follow the high standard
offood hygiene. A)
6 Answerany 5 out of the given 6 Questions 5x1=5
What do you understand by hyperglycemia ?
()What is diarrhoea?
( . What is peptic ulcer?
(iv). Name two health hazards of consuming foods adulterated with
argemone.
(v). Howcan the purity of turmeric be tested at home?
(v)Nameany two foods which bear 1Sl mark on its label.
 SECTION -B
(Subjective Type Questions)
Ahswer any 3 out of the given 5 questions on Employability skills. 3x2=6
Answer each questions in 20 to30 words
XMentionany two positive listening skills in people.
8Nhy is self-motivation important ?Give four reasons.
9. Givgfour advantages of using spreadsheet software.
10Why is itimportant for entrepreneurs to build their teams? Give
four reasons.
11. Suggest four green jobs for the building and construction sector,
Answer any 3 out of the given 5questions in 20 to 30 words each.
3x2=6
[Link] any four advantages of blanching vegetables.
[Link] can influence the nutritional status of a child. Support this
statement with the help of any four examples.
[Link] four reasons for modifying diets in acute fever.
151Mention four reasons why Tuberculosis patients lose weight.
[Link] four ways to maintain hand hygiene.
Answer any 2 out other given3 questionsin 30to 50 words each
2x3=6
[Link] any six responsibilities of a dietician in nutrition care.
18. Make a family aware of any six risk factors of obesity.
[Link] which six conditions can FSSAIdeclare any preserved food as
adulterated? Hatr
Answer any 3 out of the given 5 questions in 50 to 80words each
3x4=12
20,7 Give six suggestions to parents to reduce obesity in their children.
ldentifyany four signs of dehydration in children.
21. What is lactose intolerance ? List four of its symptoms. Suggest four
Ways to treat this condition.
22. Suggest five suitable foods for diabetic patients. What five foods
should they avoid in their meals?
23. What is fullform of FSSAI? Write eight guidelines given by FSSAI
Act,2006, regarding the labels of products.
24. Write six symptoms of typhoid. How can it be treated
 4?,

SREEVATSA VISWANATHAN VIVEKANANDA VIDYALAYA [Link] SCHOÖL

PRE-HALF YEARLY EXAMINATION 2022-23
ua FOOD NUTRITION &DIETETICS (SUBJECT CODE:834)
GEASS XIL Time: 3 Hours
Marks: 60
SECTIONA: QBIECTIVE TYPEQUESTIONS

Answer any 4 out of the given 6questions on Empioyability Skills

(1x4=4 marks)
What will you do to select an entire worksheet in a spreadsheet?
ii. What is the shortcut key to underline text in a spreadsheet?
1
iii. What do you understand by attitude?
0v. Define neuroticism.

Why is the Big 5-factor model of personality important?

Who is afirst-generation entrepreneur?
Q.2 Answer any 5 out ofthe given 7. questions (1x5= 5 marks)
i What are the |wo major types of liquid diet?
ii. Calculate the BMI of an Indian female (30 years of age) who weighs
60kg and 3 o6
height is 1.4 meters.
iii. Name two important ingredients found in the Orl Rehydration
Solution (ORS) as suggested by WHO. S
iv. Why hypertension is known as a silent killer?
1
What is the range of bilirubin level in a patient of jaundice?

vi. List any two good personal hygiene habits.

Write down two reasons of food born disease.
Answer any 6out of the given 7 questions (1 x6=6 marks)
Q.3 State whether the following statements are true or false. In case
a statement isfalse, write the corrected statement 1
i. A bland diet is made of foods that are soft and includes spices and
condiments.

ii. Children with obesity are also at a higher risk of type 2 diabetes. L
Pg. 1
 iüi. lntegrated Pest Management (IPM) is an ecological approach to crop
Suppression. 1
deprived ofcarbon
iv.) Stroke isa condition when part of the brain is
1

V. Biological hazards include sharp or hard objects. 1

resistance
vi. Central obesity is known to decrease insulin

Vii. Food illness generally affects respiratory tract.

questions (1 x5=5 marks)
Q.4 |Answer any 5 out of the given 6 1

Give any two examples of therapeutic diet.

What is meant by diet therapy? 1

Expand the abbreviation D0TS.

What makes water potable? 1

What isastarvationsyndrome?
Vi. Define the terms
y ba :
a) Polydipsia b) Polyuria questions (1 x 5 =5 marks)
Q.5 Answer any 5 ot of the given 6

two statements- Assertion (A)

The following questions consists of
appropriate
and Reason (R).Answer these questions selecting
option given below:
correctexplanation of A
a) Both A and R are true and R is correct explanation ofA
not
b)BothA and Rare true and Ris
c)A is true but Ris false
d)A is false butR is true
transition between a
i. A: The soft diet provides a
liquid andanormal diet
R:It is given to a patient when he has to give upa full liquid diet
normal diet.
but isyet not ableto digest a
by the Samonella typhi
ii. A:Typhoid iscaused entericfever./
R: It is also called as
eating disorders is known
iii. A: The particular causeof causative factors. w
multidimensional
R: Itincludes
has low GI.
iv. A:Multi-grain chapatidiabetic patient. Pg. 2
R:It isbeneficial for
 V. A: Salmonella infection affects the intestinal tract.
R: It is a viral infection.
1
vi. A:Hygiene is the most important factor in order to prevent food
illness.
R:it is very important forfood handlers to follow the high
standard of foodhygiene.
Q.6 Answer any 5out of the given 6questions (1 x5 =5 marks)
1
Identify the diseases in which following diets are prescribed:
a) Purine restricted diet
b) Sodium restricted diet
1
ii.

Determine the cooking method shown in the picture shown above.

Write the full form of HBA1c,
What is parenteral feeding?
Expand HACCP
Name the bacteria often present inraw eggs.
SECTIONB:SUBIECTIVE TYPE QUESTONS
Answer any 3 out of the given 5 questions on Employability Skills
(2 x3 =6 marks)
Snswer each question in 20-30 words.
2
Describe the ways you can make positive thinkinga habit in life.
2
Q.8 Entrepreneurship is considered to be both an art and a science.
Comment.
2
Q.9 How willyou describe a personality disorder?
2
Q10|| Name an entrepreneur you admire and what do you admire about
the perSon.
2
1 |How will you add values using Sum)function?
Ouikubement la pathorn e atavochu Sumina
Crhuhe
Pg. 3
Answer any 3 out of the given 5 questions in 20- 30 words each
(2 x3 = 6 marks)
2
Q12 Discuss the role of dietician in 'Nutrition care'
Q. 13 Draw a flowchart toshow the classification of fevers.
0:14 Differentiate between anorexia nervosa and binge eating (Any 2
points) 2

)How does hypertension cause damage to kidney and heart?

2
16 Write a brief note on diabetic ketoacidosis.
Answer any 2 out of the given 3 questions in 30- 50words each
{3 x2 = bmariks)
3
17 Define malnutrition. List itseffect on infection.
3
0. 13| What are the dietary management of tuberculosis?(Any ] 3
1g"Rani isa 2-year-old girl. She has a history of frequent passinzof
stools but theyare well-formed. Her mother is worried."
a) Is Rani suffering from diarrhea? N?Ifautdshos,
/acdarfro

b) List any two symptoms of diarrhea. |°G

c Howdiarrhea is different from dysentery? dusenhy
Answer any 3 out of thegiven 5 questionsin 50-80words eacht
marks)
g g t ( x3=12
Sousps 4
o.29|what are the moist heat methods of cooking? Explain any two
methods.
4
a) Give the detrimental effects, obesity has on health.
1 b) What would be your proposal to stop the increasing rates of
obesity in
school children?
4
(Q. 22 Mention the foods to be avoided and to be taken liberally for a
diabetic
(Any patient
4each) gigty ocos ethochum s eahurhu
. 23)Plan a sample menu for aperson suffering from 4
hypertension. (Energyrequirement-1700kcal diet chart)
0. 24 ) Explain the cause and preventive measures of the following: 4
a)Cholera
b) Salmonellosis ,alnehella

vøby'o (iholeyae
Pg. 4
3B

SREEVATSA VISHWANATHAN VIVEKANANDA VIDYALAYA

[Link]. SCHOOL- CHITLAPAKKAM
HALF YEARLY
FOOD NUTRITION AND DIETETICS
Class : XII
Maximum
Marks: 60
Time allowed:3 hours
General Instructions:
(i)Please read the instructions carefully.
()This question paper consists of 24questions in two Sections:
Section Aand Section B.
(iii)Section Ahas Objective Type Questions, whereas Section B
Questions.
contains Subjective 1ype
(iv) Out of the given (6 + 18) = 24 questions, a candidate has to
answer (6+ 11) = 17
questions in the allotted (maximum) time of 3 hours.
(v) Ail questions of aparticular section must be attempted in the correct
order.
(vi) Section A :0bjective Type Questions (30 marks):
(a) This section has 6 questions.
(b) There is no negative marking.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question/part.
{vii)Section B: Subjective Type Questions (30 marks) :
(a) This section has 18 questions.
(b)A candidate has to do 11 questions.
(c) Do as per the instructions given.
(d) Marks allotted are mentioned against each question/part.

SECTION A
OBJECTIVE TYPE QUESTIONS
Answer any 4 out of the given 6 questions on Employability Skills
(1 x4= 4marks)

1. What is Open Office Calc?

2. Define the term Stress.
3. Explain the meaning of motivation.
4. Who is an Entrepreneur ?
5. Explain Startup.
6. How can you add a slide to a presentation ?

Answer any 5 out of the given 7 questions (1 x5=5 marks)

1. Give two examples of clear liquid diet.
2. Suggest a diet for a post-operative surgery patient.
3. What is jaundice ?
4. Give the full form of ICMR.
 5. Enlist any two food items with high glycemic index,
6. List two advantages of leaching vegetables.
7. Write down any twO microbes responsible for causing food-borne diseases.
Answer any 6 out of the given 7 questions (1x
6=6 marks)
State whether the following statements are true or false. In case a statement is false,
write the corrected statement.

1. Lack of adequate food hygiene can lead to food-borne diseases.

2. Binging and purging is a characteristic feature of Anorexia Nervosa.
3. Cookedfood shouid be storedwith raw meat, eggs andpoultry in arefrigerator.
4. Physical hazards include sharp and hard objects.
5. Food-borne ilinessgenerally affects the gastrointestinal tract.
6. Salmonella infection is a vira! infection.
7. Incubation period for typhoid is uSualiy 10 to 15 days with a range of 4 days to 3 weeks.

Answer any 5 out of the given6 questions (1x

5=5 marks)

1. What is complementary feeding ?

2. Which bacteriacauses Tuberculosis ?
3. List outany two roles of adietitian.
4. Write two constituents of ORS.
5. Enumerate any two habits included in the maintenance of personal hygiene.
6. What is central obesity ?

Answer any 5 out of the given 6 questions (1x

5=5 marks)
The foliowing questions consists of two statements- Assertion (A)and Reason(R).
Answer these questions selecting appropriate option given below:
a) Both Aand R are true and R is correct explanation of A
b) Both Aand Rare true and R is not correct explanation of A
c)A is true but Ris false
d) Ais false but Ris true

1. Assertion (A) :Atherapeutic diet is a qualitative/quantitative modification of a normal

diet.
Reason (R) : It is aplanned diet to supplement the medicalor surgical treatment.
2. Assertion (A): Fever is the abnormal condition of the body, characterized by an
excessive rise in body temperature.
Reason (R) : Fever in not a disease but a symptom or an adaptive response oT our vouy
to avariety of conditions.
3 Assertion (A) :Sedentary life style leads to weight gain and obesity.
Reason (R) : When food is abundant and the physical activity level increases resulting
in fat deposition.

4. ASsertion (A) :Normal secretion of insulin prevents diabetes.

Reason (R) : Insulin facilitates the cellular uptake of glucose.
5. Assertion (A): FSSAI was established in 2006.
Reason (R): To prevent adulteration of food stuff andprovide nutritionally balanced,
safe food.

6. Assertion (A) : Biological hazards are the living hazards present in food.
Reason (R) :Salmonella, E. coliand Clostridium botulinum are the examples of
biological hazards.

Answer any 5 out of the given 6 questions (1 x

5=5 marks)

1. What is blood pressure ?

2. Write the full form of DASH.
3. Enlist the glycaemic index of sweet corn and cornflakes.
4. Inthis infection, the liver is affected.
(A)Typhoid
(B) Cholera
(C) Tuberculosis
(D) Jaundice
5. Whichone of the following is not a moist heat method of cooking ?
(A) Poaching
(B) Blanching
(C) Baking
(D) Steaming
6. HACCP is
(A) Hazard Analysis Care Control Point
(B) Hygiene Analysis Care Control Point
(C)Hazard Analysis Critical Control Point
(D) Hygiene Analysis Critical Control Point

SECTIONB
SUBJECTIVE TYPE QUESTIONS

Answer any 3 out of the given 5 questions on Employability Skills

(2 x3 =6 marks)
Answer each question in 20-30 words.
 1. What is effective communicatlon ?
2. Explain any two personality disorders.
3. In how many ways is the formatting of the content in a spreadsheet done?
4. Give twocharacteristics of entrepreneurship.
5. Enlist the benefits of green jobs.

Answer any 3 out of the given 5 questions in 20 -30 words each

(2 x3 = 6 marks)

1. Explain Ketoacidosis.
2. Patients often suffer with loss of appetiteduring fever. Suggest the type of foods you
would give to improve their dietary intake.
3. Explain diastolic blood pressure.
4. "The liver is a key metabolic organ of the body." Justify this statement.
5. List four common symptoms of active TB patient.

Answer any 2out of the given&questions in 30- 50 words each

(3 x 2 = 6 marks)

1. Define the term malnutrition.

2. Describe the relationship between nutrition and infection.
3. What are the three consequences of obesity ?
4. What is diarrhoea ? Draw a flowchart to depict the types of diarrhoea. List out the
homemade and food-based oral rehydration therapies (0RT).

Answer any 3out of the given 5questions in 50- 80 words each

(4 x3 =12 marks)
1. Describe any four symptoms of Bulimia Nervosa and write four remedies to cure it.
2. Describethe modifiable and non-modifiable risk factors for a diabetic individual.
3. Mr. Batra, a 40-year-old office executive has been diagnosed with hypertension. He is
173cm tall and weighs 90 kg. He socialises a lot and is fond of eating outside. Plan a
dietary regime for him and give him nutrition counselling.
4. What is diet therapy ? List four principles of diet therapy.
5. Define food-borne diseases. Merntion some factors contributing to the widespread
oCCurrence of food-borne diseases. Also, write the basic principles in the prevention
and control of food-borne diseases.
 |2o\
SREEVATSA VISHWANATHAN VIVEKANANDAVIDYALAYA
[Link]. SCHOOL- CHITLAPAKKAM
PRE-QUARTERLY
FOOD, NUTRITION AND DIETETICS

Class: XII Time:3 hours

Marks : 60

SECTION -A (16 x1=16)

1. Choose the best answer:

1. Who might benefit from a bland diet?

a. Individuals with high blood pressure
b. Individuals suffering from gastric or duodenal ulcers
c. Athletes
d. Children
2. What is the recommonded daily sodiumintake for people with
hypertension?
a) <2,300 mg b) <1,500 mg c) < 1,000 mg d) < 500 mg
3. What is the primary characteristic of anorexia nervosa?
a) Restrictive eating patterns
b)Binge eating episodes
c) Excessive exercise habits
d) Allof the above
4. What is the term used to describe the state of being protected
against aparticular disease?
a) Immunity b) Malnutrition c) Infection d) Resistance
5. In poor rural or slum households, children are often born with low
birth weight due to:
a) Genetic factors b) Excessive dietary intake
c) Inadequate dietary intake of the mother during pregnancy
d) High levels of maternal physical activity
6. Which eating disorder is characterized by recuring episodes of
binge eating?
a) Anorexianervosa
b) Bulimia nervosa
c) Binge eating disorder
d) Avoidant/restrictive food intake disorder
7. Which of the following is a complication of hypertension?
a) Heart failure b) Kidney failure c) stroke d) all the above
8, What kind of fever has daily fluctuations exceeding 2°C but never
touches normal?
a) Continuous fever b) Intermittent fever
c) Remittent fever d) Sub-acute fever
9. What is the primary function of insulin in diabetes management?
a) To increase glucose production
b)To decrease glucose production
c)To facilitate glucose entry into cells
d) To reduce insulin sensitivity

10. ORS is recommended for all ages and all types of diarrhoea and
contains:
a) Sodium - 50 mmolM and glucose - 50 mmol/l
b) Sodium -75 mmolMand gluc0se -75 mmol
c) Sodium - 100mmoll and glucose -100 mmol/l
d) Sodium - 125 mmol/l and glucose -125 mmolM
11. What is a common comorbidity with eating disorders?
a) Depression b) Anxiety c) Substance use disorder
d) All of the above
12. Polydipsia is a feeling of:
a) appetite b) urge of urination c) thirst d) giddy
13. Assertion: Insulin therapy is only necessary for people with
type 1diabetes.
Reason: People with type 2 diabetes can manage their
condition through lifestyle modification.
14. Assertion: Regular exercise can help manage hypertension.
Reason: Exercise reduce blood vessel resistance.
15. Assertion: Cognitive-behavioral therapy (CBT) isan effective
treatment for eating disorders.
Reason: CBT addresses distorted thinking patterns and
behaviors.

16. Assertion: Family therapy is not effective in treating eating

disorders.
Reason: Family dynamics do not contribute to eatingdisorders.
 SECTION -B(5 x1=5)

17. Name three pathogens that can cause diarrhoea.

48 Name the device which used to measure blood pressure.
19. What are the symptoms of bulimia nervosa?
20. Describe the differences between anorexia nervosa and bulimia
nervosa.
21. Outline the treatment options for eating disorders.
SECTION -C (6 x 2 = 12)

22. What is HBA1c? What is itsconcentration in the normal person?

23. Give examples of situations where diet modifications might be
necessary.
.24. What is the purpose of aclear liquid diet and when is it used?
25. What is Glycemic Index?
26. What are the disadvantages of Poaching method of cooking?
27. Name any twomicrobes that causes food poisoning.
SECTION- D (4 x 3=12)
28. Analyze the impact of poor hygiene and sanitation on the
spread of diarrhea and suggest preventive measures to reduce
the incidence of diarrhea diseases.
29. Explain the difference between acute, sub-acute, and chronic
fevers.
30. Explainbriefly about the main type of diabetes.
31. What are the advantages of boiling method of cooking?
SECTION -E 3x5=15)

32. What are the four main aspects in the management of diabetes?
33. How food industries can promote healthy diet?
34. What are the physiological conditions that contribute to
hypertension? Outline the dietary management of hypertension.
 VIVEKANADA EDUCATIONAL SOCIETY
QUARTERLY EXAMINATION 2022 Marks: 60
Class: XII FOOD- NUTRITION-DIETETICS Time : 2 ½ hrs

General lnsttuctions:
1. Please read the instructions carefully.
2. This Question Paper consists of 22 questions in two sections -
Section B. Section A&
3. Section Ahas Objective type questions whereas Section
Bcontains
Subjective type Questions.
4. Out of the given (6 + 16 =) 22 questions, a candidate
11 =) 17 questions inthe allotted (maximum) time of 2 ½ has to answer (6+
5. All questions of aparticular section must be attempted hours.
6. SECTION A in the correct order.
-OBJECTIVETYPE QUESTIONS (30 MARKS):
i. This section has 06 questions.
ii. There is no negative marking.
ii. Do as per the instructions given.
iv. Marksallotted are mentioned against each question/part.
7. SECTION B -SUBJECTIVE TYPE QUESTIONS (30
MARKS):
i. This section contains 16 questions.
ii. A candidate has to do 11 questions.
ii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question

SECTION A: OBJECTIVE TYPE QUESTIONS

Any 4out of the given 6 questions on Employability Skills (1 x4=4 marks)

)Which of the following is notaparameter to describe an

individual's personality? 1
(a) Self-confidence (b) Openness
(c) Neuroticism (d) Agreeableness.
(üi)Which of the following is characterized by an extreme feeling
of self-importance? 1
(a) Narcissistic personality disorder (b) Borderline personality disorder
(c) Dependent personality disorder (d) None of the above.
 (ii) Fillin the blank
1
is a process of making yourself looks
and smart. neat, tidy
iv. What type of personality disorder in this?
1
(a) Borderline (b) Dependent (c) Avoidant (d) Obsessive
. Mona is helping her sister to overcome a personality disorder.
What should she do?
(a) Talk to her sister (b) Engage her in hobbies
(c) Help her build confidence aAll of the above.
vi. What is meant by self confidence 1

Q.2 Answer any 6 out of the given7 questions (1 x 6= 6 marks)

i. What is Dietetics ? 1
ii. is the example of full liquid diet 1
Vegetable soups (b) Water (c) Lime juice (d) Dal soup
ii. Iron rich diet is suggested for a patient suffering from 1
(a)Kidney failure b¤nemia (c Heart failure (d) Cancer
iv. Life span of RBC is: 1
(a) 140 days (b) 120 days (c) 240 days (d) 50 days
v. How is BMI calculated
vi. Define the term "Therapeutic diet!.rindi 1
Vii. Name two important ingredients found in the Oral
Rehydration Solution (ORS) as suggested by WHO. 1

Q.3 Answer any 5 out of thegiven 6 questions (1 x5=5 marks)

i. What do you understand by the term Nutritional status? 1
? u entdi
i. What is baking r
[Link] BMR &IBW TA oy wy? a o n 1

0V. Aboy is suffering from prolonged fever and doctor has advised
him to have soft diet. Name two dishes that you would
recommend him.
1
v. What is sub-actute fever ? >7d
vi. What is DOTS? Diah ae2
 o 4 Answer any 5 out of the given 6 questions (1 x5=5 marks)
i List the two main characters of binge eating disorder? 1
ii. Name the virus which cause diarrhoea - douz. 1
ii Howmuch water should an individual consumer per day? 1
iv. What is Bland Diet? 1
v. What is obesity?
vi. What is Anorexia nervosa ? - Lo doppd 1

Q.5 Answer any 5 out of the given 6 questions (1 x5=5 marks)

i. deals with feeding individuals based on the
principles of nutrition 1
diet consists of foods that can be served in
liquid or strained form in room temperature. 1
ii. 36'c-37 QrFis the normal body temperature 1
iv. Typhoid is caused by ar typdi bacteria 1
V. Rawfoods have factored which are
destroying by cooking. 1
Vi. The most commonly observed form of tuberculosis in India is 1

Q.6 Answer any 5 out of the given 6 questions (1 x5=5 marks)

i. State whether the following statements are True or False:
Good hygiene helps to prevent being diseased. T
ii. State whether the following statements are true or false: 1
Decreasingsugar-sweetened beverages is the preventive
measures for obesity-7
i. State whether the following statements are true or false:
Pressure cooking increases nutrient lossF
[Link] whether the followingstatements are True or False: 1
Dietary modifications are not required in the case of all
diseases. F
v. State whether the following statements are True or False: 1
Nosingle food supplies all of the nutrients we need.T
vi. State whether the following statements are True or False: 1
Exercise keeps our body healthy. T
 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- 30words.

Q.7 State any 2 unique features of a self-motivate person. 2

Q.8 List any two advantages of green jobs. 2
Q.9 What is schizoid ? 2
Q.10 What are the Big 5 Personality traits? (name any 4) 2
Q.11 State any four techniques of stress management. 2

Answer any4 out of thegiven 5questions in 20-30 words each (2 x 4 = 8 marks)

Q.12 Diarrhoea can be life threatening'. Elucidate. 2
Q.13Discuss the role of dietician in 'Nutrition care' 2
Q.14 what is a starvation syndrome 2
Q.15 How nutritional status is influenced by infection? 2
Q.16 Plan out a health education program to prevent typhoid fever
in your community. 2

Answer any 2 out of the given 3 questions in 30- 50 words each (2x 3= 6 marks)
Q.17 Prepare a list of activities for schoolchildren and
adolescents to prevent obesity. 3
T8 Why do you think weight loss occurs among those with TB 3
Q.19 Elaborate all the points that you will keep in mind for
hygienic handling of food. 3

Answer any 2out of the given 3questions in 60- 90 words each (5 x 2=10 marks)
Q.20 Explain the cause,concept and preventive measures of
the following: 5
Cholera b)Salmonellosis
Q.21 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.
Q.22 List the factors that causes eating disorder 5
SREEVATSA VISWANATHAN VIVEKANANDA VIDYALAYA [Link] SCHOOL
FOOD NUTRITION &DIETETICS (SUBJECT CODE: 834)
CLASS XII HALF YEARLY EXAMINATION-2022 Marks: 60
Time:3 Hours
SECTION A: OBIECTIVE TYPE QUESTIONS

Q.1 Answer any 4 out of the given 6 questions on Employability

Skills
(1x4= 4 marks)
i. Name any two software used for creating a
presentation
ii. Mention anytwo ways of running a slide show
iii Mention any two waysof personality disorder
iv. Name two entrepreneurs in the food industry 1
|V. What is Paranoid Personality Disorder? 1
Vi. How many textboxes does the first slide of libre office 1
impress have by default?
.2 Answer any 5 out of the given 7 questions
(1 x5= 5marks)
Define the term Dietetics
Write the name of the worm that causes intestinal
arasitic infection a h a l e urd oorm too
Which regulatory budy recommends Dietary 1!

guidelines to Indian Hospitals

1
What is Rheumatoid arthritis ?inlorainin jgna
How is BMIcalculated
Define the term 'Binge eating disorder
Vi Why Insulindependent mellitusis also called as
Juvenile Diabetes
Q.3 Answer any6 out of the given 7 questions
(1x6= 6 marks)
State whether the following statements are true or
false. In case a statement is false, write the
Corrected statement
i. Therapeutic diet is asupplement to surgical treatment, 1T
1T
1
ii The synergisticeffect of malnutrition and infection
Pg. 1
 leads to high rate of adolescent death iiilA: Diary products are the source of calcium. 1
iii Blanching method of cooking can be used for all type 1 R: Calcium is found only in milk and its substituents.
of food item F, u d or cosbmg o ony swed ons iv. A: When Jaundice is diagnosed preference should be 1
Rotavirus causes Diarrhea ‘ given to a solid diet.
V Obese adolescents suffered From drug abuse, alcohol 1 R: This reduces the load on liver.
IPM is an ecological approach to weed suppression 1 v. A: Feeling of thirst is called Polydipsia. 1
(vii.) Excessive consumption of Kesari dal causes paralysis R: This isone of the symptoms for diabetes.
Q.4 Answer any5 out of the given 6 questions vi)A: TB is an example of chronic fevery 1
Sphygmomanomeler (1x5 =5 marks) R: TBis caused by mycobacterium.4 (a)
Name the device used to measure BP 1 Q.6| Answer any5 out of thegiven 6 questions
)Gluten-free diet is recommended for which disease 1 (1x5 =5 marks)
(i Expand the following abbreviations :-HACCP 1 Name the twomethods where dry heat is used as a 1
What is the causative organism of Cholera yibus cho 1 medium of cooking. Bkis Teling 1
Name the adulterant commonly present in Chilly 1 List anytwo modifiable and
Mdtiable
risk
powder T l a Hypertensinn
actors of
Differentiate Liquid and Soft diet 1 iii How occupation can be one of the causes of an eating 1
VQ. 5Answer any 5 out of the given 6 questions disorder?
(1 x 5 = 5 marks) iv, Name any two biological hazards. mti ,
The following questions consists of two statementS Define autoimmune disease. 1
C o n l o
Assertion (A) and Reason(R). Answerthese What is Glycemic index ? 1
questions selecting appropriate option given below:
huteooesih
no phustcal o so
a)Both A and Rare true and Ris correct
explanation of A
b) BothA and R are true and R is not correct oter SECTIÓN B: SìBIECTIVE TYPE QUESTIONS
.09 explanation of A Answer any 3 out of the given 5 questions on Employability
deu YA is true but R is false Skills (2x3 = 6 marks)
Ais false but R is true Answer each questionin 20-30words.
A: Hepatitis is an inflammation of the 7Why is Self motivation important? 2
liver Q.8Why systematic and efficient planning is a crucial for 2
R: The Hepatitis virus are the most common cause of a Dietician ?
, blerd
hepatitis in the world. Q.9 NHow can you insert an audio into a slide ? 2
A:TFA are known to clog arteries and increaserisk of 1
0.1eDefine Presentation. 2
Jheart attack and stroke. Write two characteristics of Entrepreneurship. 2
R: TFAs are forned during the pro cess of thorla
hydrogenation of vegetable oils.
Pg, 2
Pg. 3
 Answer any 3 out of the given 5 questions in 20- 30 words each
(2 x3 = 6 marks)
Q Why Malnourished individuals have low immunity 2
against infections.
2
.13) Discuss the cumulative effect of dietary deficit and
infections on physical growth of a child.
Q. 14 Why typhoid fever is placed under the category of 2
osub-acute fever.
2
QAs Why Multigrain chapatti is preferred over normal
Wheat chapatti fora diabetic patient.
Q. 16/Under which parameters therapeutic diet can be 2
modified. Caoory +herc
because
Answer any 2 out of the given 3 questions in 30- 50 words each
(3 x 2 = 6 marks)
(Q. 17How will youclassify BP with the stages of 3

Hypertension?
8 Discuss the important practices involved in building 3
a good hygiene.
. 19 raw a table enciosing ORS guidelines for
of dehydration. ) Sugax0 u
replacement
each
woYds
Answer any 3 outof the given 5 questions in 50- 80
(4 x3 = 12 marks)
4
0Discuss the dietary management of Jaundice.
4
Q. 21|What are the concerns associated with the
o consumptionof HFSS food?
Q. 22 Explain the consequences associated with Jalt
Hypertension.
4 A
.23) Plan a therapeuticdiet for a peptic ulcer
patient energy requirement 1600 kcal.
Q. 24 Differentiate between Anorexia nervosa and Bulimia 4.

nervosa. Satr

Pg.4
 SREEVATSA VISWANATHAN VIVEKANDA VIDYALAYA SR.
SECONDARY SCHOOL
PRE HALF YEARLY EXAMINATION 2023 Time :3 hrs
Class : XII FOOD- NUTRITION & DIETETICS Marks : 60
General Instructions:
1. Please read the instructions
2 This Question Paper consistscarefully.
of 24 questions in two
Section B. sections - Section A&
3
SectionAhas Objective type questions whereas Section B
4.
Out of the given (6+ 18 =) 24 questions, a contains Subjective type questions.
candidate has to answer (6 + 11 =) 17 questions in the
allotted (maximum) time of 3 hours.
5. Allquestions of a particular section must be
6. SECTION A-OBJECTIVE TYPE QUESTIONS attempted in the correct order.
(30 MARKS):
Thissection has 06 questions.
ii. There is no negative marking.
ii. Do as per the instructions given.
0v. Marks allotted are mentioned against each
7 SECTION B- SUBJECTIVE TYPE QUESTIONS (30 MARKS):
question/part.
i. This section contains 18 questions.
ii. Acandidate has to do 11 questions.

:2
ii.
iv.
Do as per the instructions given.
Marks allotted are mentioned against each question

SECTION A: OBIECTIVE TYPE QUESTIONS

An_wer any 4 out of the6 questions on Employability Skills (1x4 =4 marks)

Write two qualities which motivate an entrepreneur.
M. pefine entrepreneurship
A1. Name the abilityto continue todo something when it is difficult.
Harish has a rug business in India. He wants to start exporting rugs to
Canada, but does not know if they would sell there. What kindof barrier
he is facing?
V. In asteel factory a lot of utensils are being made. The manager finds a
number of defective pieces which have to be discarded. How can the
person minimize the waste?
V What is agreen job?

Answer any 5 out of the given7 questions (1 x5=5 marks)

Write the fullform of CVD.

Name two food standardization marks.
Name two common methods for detectingadulteration at home.
What do you mean by personal hygiene ?
 What is food hazards? ):Chemical contamination çan take place at any stage in food
Given an example for malabsorption symdrome. production and processing.
vii. Name the disease caused by excessive destruction of RBC resulting in
increased bilirubin formation. (R): Chemicals can be helpfuland are deliberately used with some foods
such as pesticides on fruits and vegetables.
Answer any6 out of the given 7 questions (1x6=6 marks).
State whether the following statements are true or false. In case a A): As per the salt restriction prescribed for a hypertension patient the
statement is false, write the correct statement. moderate sodium restricted diet should contain 3 to 4 gm of salt.
(R):To control hypertensionsuccess lies in lowering salt intake and eating
whole foods.
Glycemic index describes the rise of blood glucose occurring after a
meal.
A. Diabetic ketoacidosis is a acute complication of diabetic. Y(A):Food labelling is one of the most important thing in food industry.
Food hvgiene is the condition and measures necessary to ensure the (R):It helps the consumer to buy quality food item.
safety of food from production to consumption.
Normalsystolic blood pressure is more than 150. Adulteration is a method of mixing desirable substance with food.
Hypertension is a health condition that is characterized by high blood (R ): It gives health hazard.
pressure.
Celiac disease is a autoimmune disease .Answer any 5 out of the given 6 questions (1 x5 =5 marks)
Ni. Lactose intolerance is due to lack of salivary amylase.
i. Define Hypertension.
Answer any 5 out of the given 6 questions (1x5=5 marks) ii. Name the bacterium which lives in the mucous layers.
ii. List the glycemic index of whole wheat bread and white boiled rice.
What is peptic ulcer? j Name the pathogen which causes Typhoid.
ij What are the types of hepatitis viruses? V. Name the fat which is consideredas bad fats
iii. What is gestationaldiabetes? vi. What type of labelling should present on the container which contains
Expand HFSS milk substitute for infant.
What is obesity ?
SECTION B: SUBJECTIVE TYPE QUESTIONS
vi. Name the adulterant present in Ghee
Answer any 3 out of the given 5 questions on Employability Skills. (2x3=6)
a.5 Answer any 5 out of the given 6 questions (1x5 =5 marks) Answer pach question in 20-30 words.
yik. Why we want to set a goal?
A):Eating unhealthy or junk foodwith low physical activity promotes vi. List any two advantages of green jobs.
weight gain. ixEXplain the qualities of entrepreneur.
(R); When food is abundant and the physical activity level decreases, X. Write the importance of green jobs in reducing the emission of
fesulting in fat deposition. greenhouses gases.
(A ): HACCP is a food safety system that is recognized world wide. Ai. State any four techniques of stress management.
(R ): It is used to determine significant hazards pertaining to specitic
products and prOcesses.
(cleiac
 Answer any 3 out of the given 5 questions in 20-30words each
(2 x3=6 marks)
Xi. Explain HBA 1c.
x. raw and label the standardization mark of SI.
What are the risk factors associated with HFSS foods in children?
XV. Ænumarate the health hazards of consuming metanil yellow.
Whyis it important for all food handlers to adopt hygienic habit?

Answer any 2 out of the given 3 questions in 30-50 words each

(2x 3=6 marks)
Xvii. Describe how Integrated Pest Management &Food
Safety are interrelated.
xvii. Write a brief note on celiac disease
Xix. Differentiate between hemolytic and hepatic
jaundice

Answer any 3out of the given 3questions in 60- 90 words each

(3 x 4=12 marks)
List the measures taken to enhance the availability of nutritious food to
school children.
XXi. 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.
xyit. Writethe objectives of the dietary management of hypertension.
Explain the warning symptoms of Diabetes.
Xxiv. In atabular form write the classification of blood pressure and the
stages of hyper tension.