CG Board 12th Sample Paper Diet and Nutrition

छत्तीसगढ़ माध्यमिक
शिक्षा मण्डल

Model Paper

CGBSE Sample Paper
(Practice Paper)

CGBSE Model Paper
-- AGLASEM --

d{kk & 12oha
fo’k; & vkgkj ,oa iks’k.k ¼610½
le; % 03 ?k.Vs iw.kkZd
a & 75

funsZ”k % (Instruction)
1- iz'u Øekad&01 oLrqfu’B iz”u gSA blesa nks [k.M gS & [k.M ¼v½ ,oa [k.M ¼c½A [k.M
¼v½ esa cgqfodYih; iz”u ,oa [k.M ¼c½ eas fjDr LFkkuksa dh iwfrZ okys iz”u gS [k.M ¼v½ esa
10 iz”u ,oa [k.M ¼c½ esa 05 iz”u gS izR;sd ij 01 vad vkcafVr gSA
(A) Question No.1 is an objective type question. It has two sections- Section (A), Section (B). In
Section (A) Multiple choice question an
andd in Section (B) Fill in the blanks, Section (A) has 10
questions and Section (B) has 5 question and each question carries 01 mark.
2- iz”u Øekad 02 ls 07 rd vfry?kqmÙkjh; iz”u gSA izR;sd iz”u ij 02 vad vkcafVr gSA
¼mÙkj dh vf/kdre “kCn lhek 30 “kCn gSA½
Instruction (B) Question Nos. 02 to 09 are very short answer type questions. Each question
carries 02 marks (Maximum word limit of answer is 30 words)
3- iz”u Øekad 08 ls 14 rd y?kqmÙkjh; iz”u gSA izR;sd iz”u ij 03 vad vkcafVr gSA ¼mÙkj
dh vf/kdre “kCn lhek 50 “kCn gSA½
Instruction (C) Question Nos. 08 to 14 are short answer type questions. Each question carries 03
marks (Maximum word limit of answer is 50 words)
4- iz”u Øekad 15 ls 17 rd nh?kZmÙkjh; iz”u gSA izR;sd iz”u ij 04 vad vkcafVr gSA
¼mÙkj dh vf/kdre “kCn lhek 75 “kCn gSA½
Instruction (D) Question Nos. 15 to 17 are long answer type questions. Each question carries 04
marks (Maximum word limit of answer is 75 words)
5- iz”u Øekad 18 ls 20 rd nh?kZmÙkjh; iz”u gSA izR;sd iz”u ij 05 vad vkcafVr gSA
¼mÙkj dh vf/kdre “kCn lhek 150 “kCn gSA½
Instruction (E) Question Nos. 18 to 20 are long answer type questions. Each question carries 05
marks (Maximum word limit of answer is 150 words)
iz'u&1 ¼[k.M&v½ lgh fodYi pqudj fyf[k, & [1x10]
(Section-A) Choose and Write the Correct Option –
1- Msyh QwM xkbM esa Hkkjr ds fy, lewg j[ks x, gSa@gS % (1)

¼v½ 2 ¼c½ 5 ¼l½ 3 ¼n½ 1
Groups for Daily Food Guide in India is/are
(a) 2 (b) 5 (C) 3 (d) 1

2- W.H.O. dh LFkkiuk gqbZ Fkh & (1)

¼v½ 1948 ¼c½ 1945 ¼l½ 1950 ¼n½ 1946
W.H.O. was established in -
(a) 1948 (b) 1945 (C) 1950 (d) 1946
3- js”ks;qDr vkgkj cpkrs gS % (1)

¼v½ dCt ls ¼c½ cq[kkj ls ¼l½ vfrlkj ls ¼n½ oeu ls
Dietary Fibre prevents form
(a) Constipation (b) Fever (C) Diarrhea (d) Vomitting
4- vk;ksfMu dh deh ls gksus okyk jksx gS % (1)

¼v½ LdohZ ¼c½ cka>iu ¼l½ ?ka?s kk ¼n½ eksVkik
Disease caused by deficiency of Iodine:
(a) Scurvy (b) Sterility (C) Goiter (d) Obesity
5- ,d xzke olk ls fdruh dSyksjh mtkZ izkIr gksrh gS % (1)

¼v½ 4 ¼c½ 6 ¼l½ 8 ¼n½ 9
How many Calories of energy do we get form 1gram of fat :
(a) 4 (b) 6 (C) 8 (d) 9
6- Hkkstu dks nwf’kr djus okys lw{etho gS % (1)

¼v½ cSDVhfj;k ¼c½ [kehj ¼l½ QQw¡nh ¼n½ mijksDr lHkh
Microorganisms that contaminates food :
(a) Bacteria (b) Yeast (C) Fungi (d) All of the above
7- vkbZ0 ,l0 vkbZ0 dh LFkkiuk fdl lu~ esa gqbZ % (1)

¼v½ 1947 ¼c½ 1948 ¼l½ 1949 ¼n½ 1950
I.S.I. was established in which year :
(a) 1947 (b) 1948 (C) 1949 (d) 1950
8- ihfy;k esa “kjhj ds fdl Hkkx esa lwtu vk tkrk gS % (1)

¼v½ ân; ¼c½ ;d`r ¼l½ vek”k; ¼n½ buesa ls dksbZ ugha
Which part of the body gets swollen in Jaundice :
(a) Heart (b) Liver (C) Stomach (d) None of these
9- [kehj fdrus :iksa esa ik;k tkrk gS % (1)

¼v½ nks ¼c½ rhu ¼l½ pkj ¼n½ ikap
In how many forms yeast is found:
(a) Two (b) Three (C) Four (d) Five

10- HkksT; inkFkksZ ds iks’kd ewY; dh o`f) dh fof/k;k¡ gS % (1)

¼v½ vadjw .k ¼c½ [kehjhdj.k ¼l½ mlukuk ¼n½ mijksDr lHkh
Methods to increase Nutritive Value of foods is:
(a) Germination (b) Fermentation (C) Boiling (d) All of the above
¼[k.M&c½ fjDr LFkkuksa dh iwfrZ dhft, [1x5]
(Section-B) Fill in the blanks –
1- izksVhu dh deh ls ---------------------------- jksx gks tkrk gSA (1)
……………… disease is caused due to deficiency of protein.
2- dsd] fcfLdV] Mcy jksVh -------------------------- fof/k }kjk idk;s tkrs gSA (1)
Cake, Biscuits and Breads are cooked by ……….. Method.
3- ----------------- dk vFkZ gS fVu ds fMCcksa esa Qyksa dks lajf{kr j[kukA (1)
…………….. means preserving fruits in cans of tin.
4- czk.M ;k VsªM ekdZ ,d --------------------- “kCn gSA (1)
Brand or trade mark is a ………………. Term.
5- vkVs esa ------------------ izkVs hu ik;k tkrk gSA (1)
………….. protein is found in flour.
iz”u&2 dqiks’k.k dh ifjHkk’kk fyf[k,A (2)
Write the definition of Malnutrition.
iz”u&3 vkgkj vk;kstu D;ksa vko”;d gSA (2)
Why meal planning is important.
iz”u&4 Hkkstu idkus ds dksbZ nks ykHk fyf[k,A [1+1=2]
Write any two benefits of cooking food.
iz”u&5 [kkn~; laj{k.k dh nks fof/k;k¡ fyf[k,A [1+1=2]
Write any two methods of food preservation.
iz”u&6 Qwykus okys dkjd fdls dgrs gS\
What are leavening agents?
iz”u&7 Qyksa ,oa lfCt;ksa ds pquko esa jaxks dk D;k egRo gS\
What are the importance of color in selection of fruits and vegetables?
iz”u&8 foVkfeu C ds dk;Z fyf[k,A ¼dksbZ 03½ [1+1+1=3]
Write functions of Vitamin C (any-3)
iz”u&9 ^^Hkkstu ijksluk Hkh ,d dyk gSA** bl dFku dh foospuk dhft,A [3]
“Food Serving is also an art.” Explain this statement.
iz”u&10 “khr laxzkgkxkj rFkk xSl laxzkgkxkj esa varj fyf[k,A [1½+1½=3]
Write difference between cold storage and gas storage.

iz”u&11 [kk| laj{k.k ds dksbZ rhu mÌs”; fyf[k,A [1+1+1=3]
Write three aims of food preservation.
iz”u&12 miHkksDrk lja{k.k ds dksbZ rhu vf/kdkj fyf[k,A [1+1+1=3]
Write any three rights of consumer protection act.
iz”u&13 QkLV&QwM ls vki D;k le>rs gS\ [3]
What do you understand by fast food?
iz”u&14 vadwj.k d dksbZ rhu ykHk fyf[k,A [1+1+1=3]
Write any three advantages of Germination.
iz”u&15 larqfyr vkgkj ls vki D;k le>rs gS\ blds dksbZ nks egRo fyf[k,A [2+2=4]
What do you understand by balanced diet? Write its two importance.
vFkok or
iks’k.k fdls dgrs gS\ Hkkstu dk dksbZ nks egRo fyf[k,A
What is nutrition? Write any two importance of food.
iz”u&16 ,d xHkZorh L=h dh ,d fnu dh vkgkj rkfydk cukb,A [4]
Make one day diet chart of a pregnant woman.
vFkok or
,d fd”kksjkoLFkk ds ckyd dh ,d fnu dh vkgkj rkfydk cukb,A
Make one day diet chart of a adolescent boy.
iz”u&17 Hkkstu dh [kjhnnkjh djrs le; fdu ckrksa dks /;ku esa j[kuk pkfg,A ¼dksbZ 04½
[1+1+1+1+4]
What points should be kept in mind while purchasing food items (any four)
vFkok or
Hkkstu ijkslrs le; fdu ckrksa dks /;ku esa j[kuk pkfg,A ¼dksbZ 04½
What points should be kept in mind while serving food. (Any-04)
iz”u&18 Hkkstu ds dk;Z fyf[k,A ¼dksbZ&05½ [1x5=5]
Write functions of food. (Any-05)
vFkok or
Hkkjr esa HkksT; inkFkksZ dk oxhZdj.k crkb;sA ¼dksbZ&05½
Write classification of food items in India. (Any-05)
iz”u&19 izksVhu dk la?kVu] izkfIr ds lk/ku ,oa dk;Z fyf[k,A [1+1+3=5]
Write composition sources and functions of protein.
vFkok or

dkcksZgkbMsªV ds la?kVu] izkfIr ds lk/ku ,oa dk;Z fyf[k,A
Write compositions, sources and functions of carbohydrates.
iz”u&20 risfnd jksx ds dkj.k] y{k.k ,oa mipkj fyf[k,A [1+1+3=5]
Write causes, symptoms and treatment of tuberculosis.
vFkok or
ihfy;k jksx ds dkj.k] y{k.k ,oa mipkj fyf[k,A
Write causes symptoms and treatment of jaundice.

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