Class XII

Subject: Home Science

PREBOARD Exam (2020-21)
MARKING SCHEME

1 Bureau of Indian Standards 1

2 The Mission In Public Health Nutrition Is To Prevent Both Undernutrition
And Overnutrition And To Maintain Optimal Nutritional Status Of The
Population.
3 Answer- FSSA PFA 1
1. Single authority. Multiple authorities.
2. Deals with food safety. Basically deals with adulteration
4 A 1
5 B 1
6 C 1
7 B 1
8 Integrated Child Development Services 1
9 Early Childhood Care Education 1
10 Iron-deficiency Anemia. 1
11 Hazard Analysis Critical Control Point 1
12 600-620 1
13 Formative 1
14 Human and machine 1
15 Edustat 1
16 hidden hunger 1
17 A 1
18 C 1
19 C 1
20 A 1
21 C 1
22  These economic changes have improved the standard of living 2
along with increased buying power. We are living in a ‘global
village’ and facing the challenges of global markets.
 The march towards ‘global economy’ necessitates a global outlook
on the part of consumers who cannot sit back and watch.
They have to emerge as a progressive force to ensure their welfare. They
have to understand the economic system and inter relationships of
individuals with each other, with business and with government
23 Painting, printing, embroidery, patch or applique work 2
25 TUBE FEEDING INTRAVENOUS FEEDING 1.Nutritionally complete feeds are 2
delivered through tubes 1.Through a drip in a vein special solutions are
given to support body functions. 2. It is given in cases when the patient’s
gastrointestinal tract is functioning well It is given when patient’s gastro
intestinal tract is not functioning properly
26 The new social media platforms allow numerous opportunities for inter- 2
personal communication to take place. Platforms like- Instagram, Twitter,
Blogs, Youtube videos and posts allow the population
Or

28 Physical hazard is any physical material not normally found in food, which 3
 causes illness or injury and includes wood, stones, parts of pests, hair
Chemical hazards are chemicals or deleterious substances which may be
intentionally or un-intentionally added to foods. This category of hazards
includes pesticides, chemical residues, toxic metals, polychlorinated
biphenyls, preservatives, food colours and other additives (Fig. 6.2).
Biological hazards are living organisms and include microbiological
organisms (Fig. 6.3 and 6.4). Those micro-organisms which are associated
with food and cause diseases are termed food-borne pathogens. There
are two types of food-borne diseases from microbial pathogens—
infections and poisoning.
29 Elderly are vulnerable because - 1.vulnerable to diseases/ poor health
conditions 2.Social isolation 3.Financial dependent 4.Sense of burden on
others 5.Any other (Any two) Two programmes operating in our country
for elderly people are1.Old age home 2.Respite care homes and
continuous care home for elders 3.National old age pension scheme 4.Any
other(Any two) Two skills required to work with organizations running for
elderly people are1.People skills 2.Administrative skills 3.Any other(Any
two) OR Nehru Yuva Kendras were established1.To provides opportunities
to students (who have completed their first degree) to involve themselves
in programmes of national development. 2.To enable the non-student
youth of the rural areas to contribute to development in the rural areas.
3.Any other(Any two) Four programmes run under these kendras
are1.Non-formal education 2.Social service camps 3.Development of
sports 4.Cultural and recreational programmes, 5.Vocational training,
6.Youth leadership training camps 7.Any other (Any four)
30 1) An increase or decrease in the energy (Calorie) intake
2) Nutrient modification- Include greater or lesser amounts of one or
more nutrients e.g., increase in protein intake in case of surgery,
lower protein intake in case of kidney failure, high or low in fibre,
lower fat intake, restriction in sodium intake, restriction in fluid
intake, restricted intake of certain foods as these may be rich in a
non-nutritive dietary constituent e.g., spinach, because spinach is
rich in oxalates
3) Change in meal frequency- This implies changing the number of
meals, or modification in intervals of feeding and/or amount of food
given or special plan for patients when route of feeding is altered
4) Changes in Consistency: Depending on the condition, patients may
be advised clear liquid, liquid, soft or regular diet.
5) Change in method cooking- Change in cooking method may be
used in order to provide rest to the affected body organ. E.g. in case
of liver being affected, a fat-free diet may be prescribed. Therefore
during such cases the patient may have only boiled food.

The suggested diet changes are as follows-

MEAL MENU NUTRIENTS MODIFIED MODIFIED
PROVIDED MENU NUTRIENTS
Dinner Chicken Carbohydrates, Chicken Protein
biryani protein, fats soup
 Mirch ka Fats, -- --
saalan
Bharwa Vitamins, Baigan ka Less fat
baigan minerals, fats bharta (non content
spicy)
Dahi Protein, Kuchumber Fibre, calcium,
bhalla calcium, fats raita proteins
Tandoori Carbohydrates Plain roti Carbohydrates
roti

 Chicken biryani is rich in spices and condiments. Also it has a high

fat content. For an 80 year old, spicy and high fat food may become
a cause of gastric discomfort, specially at night. Hence plain chicken
soup is made.
 Also chicken soup will be easy to drink, as an aged person also has
denture issues.
 Dahi bhalla is converted to vegetable raita, as during old age
problem of constipation is common. Hence these easily chewable
vegetables will provide the much needed fibre.
 Tandoori roti may become hard to chew, and hence modified to
plain roti.

31 Play as the basis for learning z Art as the basis of education z Recognition
of the special features of children’s thinking z Primacy of experience
rather than expertise (i.e., experiential learning is emphasised) z
Experience of familiarity and challenge in everyday routines z Mix of
formal and informal interactions z Blend of textual and cultural sources z
Use of local materials, arts and knowledge z Developmentally appropriate
practices, flexibility and plurality z Health, well-being and healthy habits.
32 – The Food and Beverages department is responsible for the sale of
food and beverages.
– The relevant service departments involved are kitchen(s), banquets,
restaurants, room service, stewarding and bars/coffee shops etc.
Kitchen is the place where food is prepared.
– Kitchen Stewarding is concerned with the storage, maintenance,
cleanliness and issue of cutlery, crockery and glassware to the
restaurant and kitchen.
– It is the responsibility of this department to maintain cleanliness in
the kitchen and to wash the pots and pans used.
– This department may have an executive kitchen steward, kitchen
steward, dishwasher, pot washer and utility workers to clean the
kitchen.
– Those working in this department must have high standards of
grooming, hygiene and sanitation, and good manners and basic
etiquette.
– Each hotel serves different varieties of food and beverages to the
customers. Restaurant is a commercial facility that provides food
and beverages to the customers.
– It is equipped with dining tables, chairs and other required
furniture with crockery, cutlery, linen and décor, varying in quality
 as suited to the objectives, concept and standards of the
establishment.
The restaurant has various staff members
36 Four responsibilities of consumer are1.Survey the market before buying
2.Should read all information given on label, leaflet etc before purchasing
3.Should buy only what is needed 4.They should read and understand all
terms and conditions , especially the fine print before signing any
document.( LIC, credit card) 5.Buy goods with only genuine standard
marks. 6.Should take bill after paying taxes and file 7.Any other(Any four)
Four rights of consumer are1.Right to Safety-To demand safe products and
be protected against all the harmful products 2.Right to Choose-To choose
from variety of goods 3.Right to Seek Redressal-To seek justice incase of
cheating 4.Right to be Informed-To demand information regarding
products 5.Any other(Any four) Two features of consumer protection act
are1.It includes both goods and services. 2.Nominal fees for filing before
the courts 3.Timely redressal 4.Any other(Any two)
34 Principles of design
Emphasis he emphasis or focal point of the garment is the area that first
attracts the viewer’s eye. It adds interest to the garment and may be
created by the use of colour, design lines, detailing or accessories.
Balance It is defined as equalling the distribution of weight from the
central point of the garment
Proportion Proportion concerns the relation of one part of an object to
another. A good design does not permit easy dissection.
Harmony Harmony or unity is created when all elements of design come
together to give a pleasing harmonious effect
Rhythm Rhythm is repeating of lines, colours, other elements of design or
details to create a pattern by which the eye can flow through the material
or article/ garment
35 • Food ingredients, their uses in food preparations and food
production on a large scale.
• Product specifications and food product development.
• Sensory evaluation and acceptability.
• Industrial practices, systems control, distribution channels,
consumer purchase patterns.
• Food packaging and labeling.
• Ability to use information technology to support product design.
• Carry out sensory evaluation.
• Skills in food preparation and cooking.
• Ability to design, analyse, follow a design brief and adapt recipes

33 Icds: It Is An Outreach Programme For Early Childhood Care And

Development.
2. Nutrient Deficiency Control Programmes, Namely, National
Prophylaxis Programme For Prevention Of Blindness Due To Vitamin A
Deficiency, National Anemia Control Programme, National Iodine
Deficiency Disorder Control Programme
, 3. Food Supplementation Programmes Like The Mid-Day Meal
Programme,
4. Food Security Programmes, Namely, Public Distribution
System, Antodaya Anna Yojana, Annapurna Scheme, National Food For
Work Programme,
5. Self-Employment And Wage Employment Schemes. Self-
Employment And Wage Employment Are Social Safety Net Programmes.
Or
Skills required for career in consumer field are1.Knowledge about
consumer protection mechanisms and redressal agencies 2.Good
communication and interpersonal skills 3.Empathetic and understanding
attitude 4.Good listener 5.Creative in developing programmes
(advertisements, talks, etc.) 6.Writing skills for developing educational
material for consumer education 7.Willingness to help fellow consumers
8.Any other (Any five) Career opportunities are1. Work in government
organizations like  (BIS ) Bureau of Indian Standards,  Directorate of
Marketing and Inspection,(Ag MARK )  Ministry of Consumer Affairs in
managerial and technical positions. 2. Work in voluntary consumer
organizations( VOICE/CERC) for product testing to create consumer
awareness and publishing of magazines. 3. Work in consumer division of
corporate houses that deal with consumer complaints and suggestions. 4.
Work with market research organization in areas of consumer behavior,
product reach, and consumer acceptance of new products, consumer
feedback and suggestion 5. Work in National Consumer Helpline for
consumer counselling 6.Any other(Any five)