CBSE Class 12 Sample Paper 2026 Solution for Food Nutrition & Dietetics

CBSE BOARD

SAMPLE
PAPER
2026

DOWNLOAD

CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD NUTRITION & DIETETICS (SUBJECT CODE-834)
MARKING SCHEME FOR CLASS XII (SESSION 2025-2026)
Max. Time: 3 Hours Max. Marks: 60
General Instructions:
1. Please read the instructions carefully.
2. This Question Paper consists of 24 questions in two sections – Section A & Section B.
3. Section A has Objective type questions whereas Section B contains Subjective type questions.
4. 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.
5. All questions of a particular section must be attempted in the correct order.
6. SECTION A - OBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section has 06 questions.
ii. There is no negative marking.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.
7. SECTION B – SUBJECTIVE TYPE QUESTIONS (30 MARKS):
i. This section contains 18 questions.
ii. A candidate has to do 11 questions.
iii. Do as per the instructions given.
iv. Marks allotted are mentioned against each question/part.

SECTION A: OBJECTIVE TYPE QUESTIONS
Source Material Unit/
Q. No. QUESTION (NCERT/PSSCIVE/ Chap. Marks
CBSE Study Material) No.
Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x 4 = 4 marks)
i. Elements of communication are: CBSE Study Material Ut-1 1
Ch. 1
1. Sender
2. Message
3. Encoding
4. Channel/Medium
5. Receiver
6. Decoding
7. Feedback
8. Noise/Barriers

ii. Rohit is showing signs of Passive– CBSE Study Material Ut-2 1
Aggressive Personality Disorder.
iii. A spreadsheet is a computer CBSE Study Material Ut-3 1
application used to organize, analyze,
and store data in tabular form, often
with formulas and functions (e.g., MS
Excel).
iv. A first-generation entrepreneur is a CBSE Study Material Ut-4 1
person who starts a business for the
first time and is not from a business
family background.
v. ICT stands for Information and CBSE Study Material Ut-3 1
Communication Technology.
1

vi. Benefits of green jobs: CBSE Study Material Ut-5 1

1. Reduce environmental
impact
2. Promote sustainable
development
3. Improve energy efficiency
4. Create new employment
opportunities
5. Contribute to better public
health
6. Support climate change
mitigation

Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)
i.  Enteral feeding (via tube into the CBSE Study Material Ut-1 1
stomach or intestine, e.g., Ch. 2
nasogastric tube).

 Parenteral feeding (intravenous
feeding through veins).
ii. Formula: CBSE Study Material Ut-2 1
Ch. 3

BMI = 30.6 → Obese category (≥30).
iii. Because it usually shows no early CBSE Study Material Ut-3 1
symptoms but can cause severe Ch. 9
complications like heart attack, stroke,
kidney damage, and vision loss if left
untreated.
iv.  Wash hands and utensils before CBSE Study Material Ut-4 1
handling food. Ch. 3

 Cook food thoroughly at safe
temperatures.

 Store food at safe refrigeration
levels.

 Avoid contaminated water and
street food.

 Maintain kitchen hygiene.
v.  Diabetes mellitus CBSE Study Material Ut-4 1
Ch. 11
 Cancer
(Other examples: Hypertension,
Osteoporosis, Cardiovascular
disease).
vi.  Normal bilirubin: 0.3 – 1.2 CBSE Study Material Ut-4 1
mg/dL Ch. 13

 In jaundice: Above 2.5 mg/dL

2

(can rise up to 20 mg/dL or more
depending on severity).
vii.  Drink only boiled or purified CBSE Study Material Ut-4 1
water. Ch. 13

 Wash hands before eating and
after using the toilet.
(Other: Avoid Street food, proper
sanitation, vaccination).
Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)
i. Dietary recommendation is given by CBSE Study Material Ut-4 1
CSIR – False Ch. 13
(They are given by ICMR – Indian
Council of Medical Research).
ii. Biological hazard includes sharp and CBSE Study Material Ut-2 1
hard objects – False Ch. 8
(These are physical hazards; biological
hazards include bacteria, viruses,
parasites, etc.)
iii. Children with obesity are also at higher CBSE Study Material Ut-4 1
risk of type 2 diabetes – True Ch. 13
iv. salmonella bacteria lives in the CBSE Study Material Ut-3 1
intestine of people, animals, and birds Ch. 9
– True
v. A bland diet is made up of very spicy CBSE Study Material Ut-4 1
and fibre rich food – False Ch. 13
(Bland diet = soft, low fiber, non-spicy,
easy to digest foods).
vi. Diastolic pressure is the peak pressure CBSE Study Material Ut-1 1
in the arteries – False Ch. 1
(Systolic pressure is the peak; diastolic
is the minimum pressure when the
heart rests).
vii. Hygiene is the most important factor in CBSE Study Material Ut-1 1
order to prevent food illness – True Ch. 4
Source Material Unit/
Q. No. QUESTION (NCERT/PSSCIVE/ Chap. Marks
CBSE Study Material) No.
Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i.  Diabetic diet CBSE Study Material Ut-2 1
 Low-sodium diet Ch. 1
(Other examples: Renal diet,
Gluten-free diet, Liquid diet).
ii. Blanching is a cooking process where CBSE Study Material Ut-1 1
food (usually vegetables or fruits) is Ch. 4
briefly boiled or steamed and then
immediately cooled in ice water to stop
enzyme action, preserve color, texture,
and nutrients.
iii. Starvation syndrome refers to the CBSE Study Material Ut-4 1
body’s adaptive response to Ch. 11
prolonged inadequate calorie intake,
leading to slowed metabolism, fatigue,
weight loss, muscle wasting, hormonal
imbalance, and organ dysfunction.

3

iv. GERD = Gastro esophageal Reflux CBSE Study Material Ut-1 1
Disease. Ch. 2
v. Parenteral feeding is the method of CBSE Study Material Ut-2 1
supplying nutrients directly into the Ch. 7
bloodstream through a vein, bypassing
the digestive system (used when the
gut cannot be used for feeding).
vi.  Recurrent episodes of eating CBSE Study Material Ut-2 1
unusually large amounts of Ch. 7
food in a short time.
 Feeling loss of control during
eating, followed by guilt,
shame, or distress.

Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. (C) Steaming CBSE Study Material Ch-4 1

ii. (B) Eggs CBSE Study Material Ch-4 1

iii. D) 13% increase in BMR with every 1°C CBSE Study Material Ch-5 1
rise in body temperature.

iv. (D) low sources of potassium (< 200 CBSE Study Material Ch-9 1
mg/100 g)

v. (A) less than 110 mg/dl CBSE Study Material Ch-10 1

vi. (B) 2006 CBSE Study Material Ch-15 1

Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Assertion is False, Reason is True. CBSE Study Material Ut-4 1
(Typhoid is caused by Salmonella Ch. 13
typhi, not Staphylococcus.)
ii. Assertion is False, Reason is True. (The CBSE Study Material Ut-3 1
exact cause is not single; it involves Ch. 7
biological, psychological, and social
factors.)
iii. Both Assertion and Reason are True, CBSE Study Material Ut-4 1
and Reason is the correct explanation Ch. 7
of Assertion.
iv. Both Assertion and Reason are True, CBSE Study Material Ut-4 1
and Reason is the correct explanation Ch. 2
of Assertion.
v. Assertion is False, Reason is True. CBSE Study Material Ut-4 1
(Moderate restriction allows 5–6 g Ch. 14
salt/day, not 324 g.)
vi. Both Assertion and Reason are True, CBSE Study Material Ut-4 1
and Reason is the correct explanation Ch. 8
of Assertion.

SECTION B: SUBJECTIVE TYPE QUESTIONS
4

Source Material Unit/
Q. No. QUESTION (NCERT/PSSCIVE/ CBSE Chap. Marks
Study Material) No.
Answer any 3 out of the given 5 questions on Employability Skills in 20 – 30 words each (2 x 3 = 6 marks)
Q. 7 A worksheet is a single spreadsheet CBSE Study Material Ut-3 2
page in a workbook where data is
entered, organized, calculated, and
analyzed using rows and columns
(e.g., in MS Excel).
Q. 8 SMART is a framework for setting CBSE Study Material Ut-2 2
effective goals. It stands for:

 S – Specific (clearly
defined)
 M – Measurable (progress
can be tracked)
 A – Achievable (realistic
and attainable)
 R – Relevant (aligned with
objectives)
 T – Time-bound (with a
deadline).

Q. 9  Stress is the body’s physical CBSE Study Material Ut-2 2
and emotional response to
demanding or challenging
situations.
 Two ways to manage stress:

a. Practice relaxation techniques
(deep breathing, meditation,
yoga).
b. Maintain a healthy lifestyle
(regular exercise, proper sleep,
balanced diet).

Q. 10  Using renewable energy CBSE Study Material Ut-5 2
sources like solar or wind instead
of fossil fuels.

 Waste management and
recycling to reduce pollution and
conserve resources.
Q. 11  Innovation: Entrepreneurs CBSE Study Material Ut-4 2
introduce new ideas, products, or
services to the market.
 Job creation: They generate
employment opportunities and
contribute to economic growth.
Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)
Q. 12 Celiac disease is an autoimmune CBSE Study Material Ut-3 2
disorder in which the immune system Ch. 12
reacts to gluten (a protein found in

5

wheat, barley, and rye), causing
damage to the small intestine lining
and leading to poor nutrient
absorption.
Q. 13  Eyes: Hypertension damages the CBSE Study Material Ut-3 2
small blood vessels of the retina, Ch. 9
causing hypertensive retinopathy,
blurred vision, or even blindness.

 Brain: Persistent high blood
pressure weakens or blocks brain
blood vessels, increasing risk of
stroke, brain haemorrhage, and
memory problems.
Q. 14  Incidental adulteration: Occurs CBSE Study Material Ut-4 2
accidentally due to carelessness, Ch. 15
poor storage, or contamination
during processing (e.g., pesticide
residues, rodent droppings,
packaging material).

 Intentional adulteration: Done
deliberately to increase profit or
quantity by adding harmful or
inferior substances (e.g., adding
water to milk, colouring agents in
spices).
Q. 15 HbA1c = Glycated Haemoglobin CBSE Study Material Ut-3 2
(Haemoglobin A1c). (To diagnose and Ch. 11
Monitor Diabetes)
Q. 16 Renal glycosuria is a condition in CBSE Study Material Ut-3 2
which glucose is excreted in urine Ch. 10
despite normal or low blood glucose
levels, due to a defect in the renal
tubules that fail to reabsorb glucose
properly.
Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 There are mainly three types of CBSE Study Material Ut-3 3
diabetes: Ch. 10

1. Type 1 Diabetes: An
autoimmune condition where
the pancreas produces little or
no insulin. Usually occurs in
childhood or adolescence.
Requires lifelong insulin
therapy.
2. Type 2 Diabetes: The most
common type; occurs when the
body becomes resistant to
insulin or the pancreas does not
make enough. Strongly linked
with obesity and lifestyle
6

factors.
3. Gestational Diabetes:
Develops during pregnancy due
to hormonal changes that make
the body resistant to insulin.
Usually disappears after
delivery but increases risk of
developing type 2 diabetes later.

Q. 18  Assess patient’s nutritional needs CBSE Study Material Ut-1 3
through history, lab reports, and Ch. 2
medical condition.

 Plan and prescribe therapeutic
diets according to disease (e.g.,
diabetes, renal failure,
hypertension).

 Educate patients and families
about healthy eating habits.

 Monitor progress and modify diet
plans as required.

 Work with doctors and
healthcare teams to improve patient
recovery and prevent
complications.

7

Q. 19  Is Ravi suffering from CBSE Study Material Ut-2 3
diarrhoea? Ch. 6
Ans: Yes, frequent loose or
watery stools indicate
diarrhoea.
 List any two symptoms of
diarrhoea.
Ans:

1. Frequent watery stools
2. Dehydration (thirst, sunken
eyes, dry mouth)
(Other symptoms: abdominal
cramps, fever, weakness).

 How is diarrhoea different
from dysentery?
Ans:
 Diarrhoea: Passage of
frequent, watery stools, mainly
due to infection, contaminated
food, or water.
 Dysentery: Severe form of
diarrhoea where blood and
mucus are present in the
stools, usually caused by
Shigella bacteria or
Endamoeba histolytic

Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20  Boiling CBSE Study Material Ut-1 4
Ch. 4
a. Advantages: Simple,
easy to digest, preserves
nutrients in water for
soups.
b. Disadvantages: Loss of
heat-sensitive vitamins
(Vit. C, B-complex) in
water.

 Steaming

c. Advantages: Retains
nutrients, natural
flavour, and colour; no
fat required.
d. Disadvantages: Takes
more time, requires
special equipment.

 Frying

e. Advantages: Enhances

8

taste, texture, and
energy value.
f. Disadvantages:
Increases fat content,
may cause indigestion,
risk of oxidation of oil.

 Baking

g. Advantages: Gives
variety (cakes, breads),
less oil needed,
attractive texture.
h. Disadvantages: Time
consuming, loss of heat-
sensitive vitamins,
requires oven.

(Other methods: roasting, grilling,
pressure cooking, microwaving).
Q. 21 (High calorie, high protein, easily CBSE Study Material Ut-2 4
digestible foods): Ch. 7

 Breakfast: Banana shake
with honey + stuffed
paratha with curd (approx.
800 kcal)
 Mid-morning: Fruit juice +
boiled eggs (approx. 400
kcal)
 Lunch: Rice, dal, paneer
curry, chapatti with ghee,
salad, kheer (approx. 900
kcal)
 Evening snack: Milk with
biscuits, dry fruits (approx.
400 kcal)
 Dinner: Chapatti,
chicken/fish curry (or
paneer for vegetarian),
vegetables, custard (approx.
500 kcal)

Total ≈ 3000 kcal
Q. 22 Fever CBSE Study Material Ut-2 4
→ Continuous fever (temperature Ch. 5
remains above normal without
fluctuation, e.g., Typhoid)
→ Remittent fever (temperature
falls daily but not to normal, e.g.,
Infective endocarditis)
→ Intermittent fever (temperature
rises and falls with normal periods,
e.g., Malaria)
→ Relapsing fever (fever subsides
9

but reappears after few days, e.g.,
Borrelia infection)

(Flowchart format can be drawn
with arrows in exam.)
Q. 23  Definition: Malnutrition is a CBSE Study Material Ut-1 4
condition caused by deficiency, Ch. 3
excess, or imbalance of nutrients
in the diet.

 Effects on infection:

1. Weakens immune system
→ increased susceptibility
to infections.
2. Delays recovery and wound
healing.
3. Increases risk of
complications and
mortality.
4. Severe malnutrition may
cause frequent diarrhoea,
pneumonia, or TB.

Q. 24 FSSAI (Food Safety and Standards CBSE Study Material Ut-4 4
Authority of India) sets regulations Ch. 15
for:

1. Food safety and hygiene
standards (hygienic
practices, permissible limits
of contaminants).
2. Labelling requirements
(nutritional information,
expiry date, allergen
declaration).
3. Fortification standards
(e.g., iodized salt, fortified
oil, fortified milk).
4. Maximum residue limits
of pesticides and antibiotics.
5. Additives standards
(approved colours,
preservatives, emulsifiers).
6. Packaging standards
(food-grade material, non-
toxic).

10

Study Materials
Notes

Model Papers Class 6 Notes

Sample Papers Class 7 Notes
Half Yearly Sample Papers Class 8 Notes

Class 9 Notes
Important Resources
Class 10 Notes
Periodic Table
Class 11 Notes
Writing Skills / Formats

Maps of India / World Class 12 Notes

Books and Solutions

NCERT Books
NCERT Book Solutions
HC Verma Chapter Wise Solutions
RD Sharma Solutions
CGBSE Solutions