CBSE Class 11 Sample Paper 2026 for Food Nutrition and Dietetics

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SAMPLE
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2026

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CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD NUTRITION & DIETETICS (SUBJECT CODE - 834)
Blue-print for Sample Question Paper for Class XI (Session 2025-2026)
Max. Time: 3 Hours Max. Marks: 60

PART A - EMPLOYABILITY SKILLS (10 MARKS):

OBJECTIVE TYPE SHORT ANSWER
UNIT TOTAL
NAME OF THE UNIT QUESTIONS TYPE QUESTIONS
NO. QUESTIONS
1 MARK EACH 2 MARKS EACH
1 Communication Skills - III 1 1 2
2 Self-Management Skills - III 2 1 3
3 ICT Skills - III 1 1 2
4 Entrepreneurial Skills - III 1 1 2
5 Green Skills- III 1 1 2
TOTAL QUESTIONS 6 5 11
NO. OF QUESTIONS TO BE ANSWERED Any 4 Any 3 07
TOTAL MARKS 1x4=4 2x3=6 10 MARKS

PART B - SUBJECT SPECIFIC SKILLS (50 MARKS):

DESCRIPTIVE/
OBJECTIVE SHORT ANS. SHORT
LONG
TYPE TYPE QUES.- ANS. TYPE
UNIT ANS. TYPE TOTAL
QUESTIONS I QUES.- II
NAME OF THE UNIT QUESTIONS
NO. QUESTIONS
1 MARK 2 MARKS 3 MARKS 4 MARKS
EACH EACH EACH EACH
Food & Nutrition Basic 1
1 10 - 1 12
Concepts
2 Nutrition through Life Cycle 8 2 2 1 13
Public Health & Nutrition -
3 4 3 2 9
Basic Concepts
4 Public & Nutrition Disorders 8 - - 1 9
Public Health and Nutrition -
5 2 - - 2
Programes & Policies
Nutrition Education -
6 Communication Behoviour - - - -
Chenge
TOTAL QUESTIONS 32 5 3 5 45
NO. OF QUESTIONS
26 Any 3 Any 2 Any 3 34
TO BE ANSWERED
TOTAL MARKS 1 x 26= 26 2x3=6 3x2=6 4 x 3 = 12 50 MARKS

Pg. 1

CBSE | DEPARTMENT OF SKILL EDUCATION
FOOD NUTRITION & DIETETICS (SUBJECT CODE - 834)
Sample Question Paper for Class XI (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.

Pg. 2

SECTION A: OBJECTIVE TYPE QUESTIONS

Q. 1 Answer any 4 out of the given 6 questions on Employability Skills (1 x
4 = 4 marks)
i. Define self-Management. 1
ii. What do you mean by stress? 1
iii. Define teamwork. 1
iv. What is meant by motivation? 1
v. Write the functions of MS Excel. 1
vi. Define green skills. 1

Q. 2 Answer any 5 out of the given 7 questions (1 x 5 = 5 marks)
i. What is nutrition? 1
ii. Define balanced diet. 1
iii. Name two fat soluble vitamins. 1
iv. Write the full form of RDA. 1
v. Which nutrient is the main source of energy? 1
vi. Write the full form of ICMR. 1
vii. Define food.

Q. 3 Answer any 6 out of the given 7 questions (1 x 6 = 6 marks)
i. Proteins are the main source of energy in our diet. true or false 1
ii. Fats provide 9 kilo calories per gram. true or false 1
iii. Vitamin C is a fat solid vitamin. true or false 1
iv. Iron deficiency causes goiter. true or false 1
v. Kwashiorkor is caused by deficiency of proteins. true or false 1
vi. Obesity is an example of under nutrition. true or false 1
vii. Balanced diet provides all essential nutrients in proper amounts.
true or false

Q. 4 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Name five important food groups as suggested by ICMR. 1
ii. Define minerals. 1
iii. What is RDA? 1
iv. What is complementary feeding? 1
v. What is colostrum? 1
vi. Define HDI. 1

Pg. 3

Q. 5 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. Why are proteins called as bodybuilding foods? 1
ii. What are the two main categories of nutrients? 1
iii. Name the instrument used to measure the skin-fold thickness. 1
iv. Calculate the BMI of adult women with 60 kg weight and height is 1
155 CM.
v. Define anthropometric measurements. 1
vi. Explain the importance of swachh Bharat abhiyan. 1

Q. 6 Answer any 5 out of the given 6 questions (1 x 5 = 5 marks)
i. A-Carbohydrates are called energy giving foods. 1
R-1 gram of carbohydrate provides 4 kilo calories of energy.
ii. A-water is considered to be a nutrient. 1
R- it regulates body temperature and help in transport of
nutrients.
iii. A-Malnutrition refers only to lack of food. 1
R-Over nutrition is also considered malnutrition.
iv. A-Roughage is important for digestion. 1
R-It provides energy for daily activities.
v. A: Vitamin D deficiency causes rickets. – 1

R: It helps in absorption of calcium and phosphorus.
vi. A-Iron deficiency leads to anaemia 1
R-Iron is an essential component of haemoglobin

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 – 30 words.
Q. 7 What are the five main elements of communication? 2
Q. 8 Define interests. 2
Q. 9 Write down the importance of personal hygiene. 2
Q. 10 List advantages of using word processor. 2
Q. 11 Describe the meaning of entrepreneurship. 2

Answer any 3 out of the given 5 questions in 20 – 30 words each (2 x 3 = 6 marks)
Q. 12 Differentiate wasting and stunting. 2
Q. 13 Explain meal planning. 2
Q. 14 Write down the consequences of overweight and obese. 2
Q. 15 State any two non-communicable diseases. 2
Q. 16 Explain poshan abhiyan. 2

Pg. 4

Answer any 2 out of the given 3 questions in 30– 50 words each (3 x 2 = 6 marks)
Q. 17 Describe various food and nutrition policies of the Government of 3
India .
Q. 18 Discuss the objectives and services and beneficiaries of ICDS. 3
Q. 19 Write a short note on mid-day meal scheme. 3

Answer any 3 out of the given 5 questions in 50– 80 words each (4 x 3 = 12 marks)
Q. 20 Plan a balanced diet for pregnant women and justify your 4
selection of foods
Q. 21 How does age an occupation affects meal planning. 4
Q. 22 Explain diabetes mellitus. 4
Q. 23 List the parameter for maintaining primary health Care. 4
Q. 24 Explain factors influencing food and nutrition during adolescence. 4

Pg. 5

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