CBSE Class 12 Question Paper 2025 Food Nutrition and Dietetics

Series : ZXW4Y SET ~ 4
 . - 
Roll No.
Q.P. Code 358
 -   - 
-    
Candidates must write the Q.P. Code
on the title page of the answer-book.

    
FOOD NUTRITION & DIETETICS
  : 3    : 60
Time allowed : 3 hours Maximum Marks : 60

 NOTE
(I)       -   (I) Please check that this question
 15   paper contains 15 printed pages.

(II)       -  24  (II) Please check that this question
  paper contains 24 questions.

(III) -        - (III) Q.P. Code given on the right hand
   -  -  side of the question paper should be
written on the title page of the
 
answer-book by the candidate.
(IV)         , (IV) Please write down the serial
-        number of the question in the
answer-book at the given place
  
before attempting it.
(V)  -     15   (V) 15 minutes time has been allotted to
     -    read this question paper. The
question paper will be distributed at
 10.15     10.15  
10.15 a.m. From 10.15 a.m. to 10.30
10.30     -  a.m., the candidates will read the
       - question paper only and will not
      write any answer on the answer-
book during this period. ~

358 717 Page 1 of 16 P.T.O.

  :
(i)      
(ii)  -  24          - -  - 
(iii) -        -        

(iv)   (6 + 18) = 24   ,   3    ()  
(6 + 11) = 17      

(v)                 
(vi) - :     (30 ) :
(a)    6   
(b)          
(c)      
(d)       
(e)  /          
(vii) - :     (30 ) :

(a)    18   
(b)   11    
(c)       
(d)  /          

358 Page 2 of 16

~

General Instructions :
(i) Please read the instructions carefully.
(ii) This Question 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 has to answer
(6 + 11 =) 17 questions in the allotted (maximum) time of 3 hours.
(v) All questions of a particular section must be attempted in the correct
order.
(vi) Section – A : Objective Type Questions (30 marks) :
(a) This section has 6 questions.
(b) It is mandatory for every student to complete all the questions as
per instructions.
(c) There is no negative marking.
(d) Do as per the instructions given.
(e) Marks allotted are mentioned against each question/part.
(vii) Section – B : Subjective Type Questions (30 marks) :
(a) This section contains 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.

358 Page 3 of 16 P.T.O.

~

 – 
(   )

1.      6     4      41=4

(i)    ? 1

(ii)                   
    ,         ? 1

(iii)    ? 1

(iv)       1

(v)       ? 1

(vi)    (Text)            1

2.   7     5      51=5

(i)                  
     ? 1

(ii)                 
        1

(iii)               1

(iv)       -       1

(v)          ? 1

(vi)          ? 1

(vii)            ? 1

358 Page 4 of 16

~

Section – A

(Objective Type Questions)

1. Answer any 4 out of the given 6 questions on Employability Skills. 41=4

(i) What is Communication ? 1

(ii) Rohit does not easily trust others even the family members and hold
grudges against others. Identify the personality disorder he has. 1

(iii) What is a spreadsheet ? 1

(iv) Define the term Entrepreneurship. 1

(v) Who is a green collar worker ? 1

(vi) Write the shortcut keys to cut and paste any text on spreadsheet. 1

2. Answer any 5 out of the given 7 questions. 51=5

(i) What are the two special feeding methods that can be used, when
oral feeding is not possible ? 1

(ii) Write the simple method commonly used to classify overweight and
obesity for all ages. 1

(iii) Give two examples of food based solutions to overcome dehydration. 1

(iv) List any two non-modifiable risk factors for hypertension. 1

(v) Why hemolytic jaundice is also called as neonatal jaundice ? 1

(vi) How food borne diseases can be prevented ? 1

(vii) Write two precautions should be taken to prevent typhoid. 1
358 Page 5 of 16 P.T.O.

~

3.   7     6      61=6

     ,       ,     
   

(i)     (CSIR)      1

(ii) WHO         (BMI) 25    

    1

(iii) ... (IPM)          
         1

(iv)         1

(v)            1

(vi)    (Type II diabetes)      1

(vii)              1

4.   6     5      51=5

(i)     ? 1

(ii)       1

(iii)  (Tuberculosis)            1

(iv)        1

(v)              1

(vi)       ? 1
358 Page 6 of 16

~

3. Answer any 6 out of the given 7 questions. 61=6

State whether the following statements are True or False. In case a
statement is false, write the corrected statement.

(i) Dietary recommendations are given by CSIR. 1

(ii) According to WHO, overweight is a BMI greater than or equal to 25. 1

(iii) IPM is the food safety management system to determine significant
hazards pertaining to specific products & processes. 1

(iv) Diastolic pressure is the peak pressure in the arteries. 1

(v) Pesticides on fruits and vegetables are the examples of biological
hazards. 1

(vi) Type II diabetes is an autoimmune disease. 1

(vii) Hygiene is the most important factor in order to prevent food
illnesses. 1

4. Answer any 5 out of the given 6 questions. 51=5

(i) What is a therapeutic diet ? 1

(ii) Define the term blanching. 1

(iii) List any two dietary considerations for tuberculosis. 1

(iv) Write two characteristics of potable water. 1

(v) List two features characteristics of patients suffering from anorexia
nervosa. 1

(vi) What is meant by Insulin resistance ? 1
358 Page 7 of 16 P.T.O.

~

5.   6     5      51=5

         (assertion) (a)   (reason) (r) 
   ,           :
(A) (a)  (r)     (r)  (a)     

(B) (a)  (r)     (r)  (a)      

(C) (a)  ,  (r)   

(D) (a)  ,  (r)   

(i) (a) :          (Leaching) 
     1

(r) :  (Leaching)        
   
(ii) (a) :         1

(r) :           

(iii) (a) :               
     1

(r) :            

(iv) (a) :         1

(r) :             

(v) (a) :             
    1

(r) :              
     
(vi) (a) :  (Salmonellosis)        
          1

(r) :   ,         
358 Page 8 of 16

~

5. Answer any 5 out of the given 6 questions. 51=5
The following questions consist of two Statements – assertion (a) and
reason (r).
Answer these questions selecting appropriate option given below :
(A) Both (a) and (r) are true and (r) is the correct explanation of (a).
(B) Both (a) and (r) are true and (r) is not correct explanation of (a).
(C) (a) is true, but (r) is false.
(D) (a) is false, but (r) is true.
(i) (a) : Leaching is recommended for cooking vegetables for
people with chronic kidney diseases. 1
(r) : Leaching drain out excessive potassium and phosphorous
from the vegetables.
(ii) (a) : Typhoid is caused by staphylococcus bacteria. 1
(r) : The mode of spread of this infection is through the fecal
oral route.
(iii) (a) : People suffering from eating disorders typically became
preoccupied with food and their body weight. 1
(r) : Adults are commonly suffering from these eating
disorders.
(iv) (a) : Insulin is released by pancreas. 1
(r) : It helps to utilize glucose.
(v) (a) : Fever is the abnormal condition of the body
characterized by an excessive rise in body temperature. 1
(r) : It is not a disease but a symptom or an adaptive
response of our body to a variety of conditions.
(vi) (a) : To prevent salmonellosis it is important to cook food
thoroughly and refrigerate or freeze food promptly. 1
(r) : Salmonella bacteria stays in the intestine of people,
animals and birds.
358 Page 9 of 16 P.T.O.

~

6.   6     5      51=5

  (MCQ’s) :
(i)         _________       1

(A)    (B)   
(C)     (D)    

(ii)              ? 1

(A)    (B) 
(C)   (D) 

(iii)  -      (fasting)       ? 1

(A) 110 mg/dl   (B) 140 mg/dl  

(C) 80 mg/dl   (D) 180 mg/dl  

(iv)    ,             , 
   ? 1

(A)   (B)  
(C)   () (D)   

(v)      (FSSAI)         ? 1

(A) 2005 (B) 2006
(C) 2009 (D) 2016

(vi)            ? 1
(A)       
(B)         
(C)     
(D)       
358 Page 10 of 16

~

6. Answer any 5 out of the given 6 questions. 51=5
Multiple Choice Questions (MCQ’s) :
(i) Patients with kidney diseases and liver diseases require _________
diet. 1
(A) High fibre diet (B) Sodium restricted diet
(C) Low protein diet (D) High calorie diet

(ii) Poaching method is generally used for cooking __________. 1
(A) Fruits and vegetables
(B) Eggs
(C) Bread slices
(D) Milk

(iii) Fasting glucose level for a non-diabetic person should be _________. 1
(A) less than 110 mg/dl (B) less than 140 mg/dl
(C) less than 80 mg/dl (D) less than 180 mg/dl

(iv) A diet which is made of foods that are soft, no spices and low in fiber
is called 1
(A) Soft diet (B) Liquid diet
(C) Bland diet (D) Semi solid diet

(v) FSSAI Act was established in the year 1
(A) 2005 (B) 2006
(C) 2009 (D) 2016

(vi) Which one of the following is not a principle of food hygiene ? 1
(A) Choosing food ingredients carefully.
(B) Preventing bacteria from entering food.
(C) Make food appealing.
(D) Inhibition of bacterial growth and development.
358 Page 11 of 16 P.T.O.

~

 – 
(   )

     5     3      32=6

    20  30    
7.        2

8.           2

9.           2

10.   (Green Jobs)       2

11.           2

  5     3    20  30     32=6

12.                 2

13.               2

14.            2

15.         2

16.          2

358 Page 12 of 16

~

Section – B

(Subjective Type Questions)

Answer any 3 out of the given 5 questions on Employability skills. 32=6

Answer each question in 20 to 30 words.

7. Write the five stages of active listening. 2

8. Enlist the four ways to manage stress. 2

9. Write the steps to insert an image in a presentation. 2

10. Write any four benefits of green jobs. 2

11. Write any two barriers related to becoming an entrepreneur. 2

Answer any 3 out of the given 5 questions in 20 to 30 words each. 32=6
12. Draw a flow chart to show the types of diets alongwith the examples of
each diet. 2

13. Outline any four metabolic changes that occur during fever. 2

14. Write two differences between Anorexia nervosa and Bulimia nervosa. 2

15. Write any two consequences of hypertension. 2

16. Explain briefly about Diabetic Education. 2

358 Page 13 of 16 P.T.O.

~

  3     2    30  50     23=6

17.                 
   3

18.  (Tuberculosis)   35         
          3

19. “         ”    3

  5     3    50  80     3  4 = 12

20.           ?         
              4

21. (a)      1

(b)         ? 1

(c)               2

22. (a)         ? 1
(b)                 
    ? 3

23. 55 ,           150/95 mm of Hg   
                    
    4

24. (a)    ? 1

(b)         1
(c)          ? 2
_____________

358 Page 14 of 16

~

Answer any 2 out of the given 3 questions in 30 to 50 words each. 23=6
17. Define the term malnutrition. Discuss the interaction between
malnutrition and infection with the help of flow chart. 3

18. Prepare a list of food items may include liberally or avoid in the diet of a
35 years old woman who is suffering from Tuberculosis. 3

19. “Diarrhea can be life-threatening”. Explain. 3

Answer any 3 out of the given 5 questions in 50 to 80 words each. 3  4 = 12
20. What are the benefits of cooking the food before eating ? Classify the
cooking methods with the help of flow chart and explain any two methods
of cooking in detail. 4

21. (a) Define diabetes. 1
(b) How does obesity increase the risk of diabetes ? 1
(c) Discuss the symptoms and laboratory investigations required to be
done to diagnose diabetes. 2

22. (a) What do you understand by the term central obesity ? 1
(b) What behavioural modifications would you suggest for achieving
weight loss to prevent obesity in children and adolescents. 3

23. Mrs. Gupta 55 years old is the wife of a shopkeeper. Her blood pressure is
150/95 mm of Hg. She has been advised by doctor to reduce weight and
take a salt free diet. Plan a sample menu for her. 4

24. (a) What is Cholera ? 1
(b) Name the causative agent of Cholera. 1
(c) How it affects and spreads in the body ? 2
_____________

358 Page 15 of 16 P.T.O.

~

358 717 Page 16 of 16

~