ANC-01 Application Oriented Course in Nutrition for the Community in English Solved Assignment 2018-2019

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ANC-01 Application Oriented Course in Nutrition for the Community
ASSIGNMENT 1
(TMA-1)
Course Code: ANC-1
Assignment Code : ANC-1/AS T-1/TMA-1/2018-19
For July 2018 admission: Last Date of Submission: 30th March, 2019
For January 2019 admission: Last Date of Submission: 30th October, 2019
Maximum marks: 100

Description

ANC-01 Solved Assignment 2018-2019

Course Code: ANC-1
Assignment Code : ANC-1/AS T-1/TMA-1/2018-19
For July 2018 admission: Last Date of Submission: 30th March, 2019
For January 2019 admission: Last Date of Submission: 30th October, 2019
Maximum marks: 100

Title Name ANC-1 Solved Assignment 2018-19
University IGNOU
Service Type Solved Assignment (Soft copy/PDF)
Course Bachelor’s Degree Programmes (BDP)
Language ENGLISH
Semester 2018-2019 Course: BDP
Session 2018-19
Short Name ANC-1
Assignment Code ANC-1/AS T-1/TMA-1/2018-19
Product Assignment of ANC-1 2018-2019 (IGNOU)
Submission Date For July 2018 admission: Last Date of Submission: 30th March 2019
For January 2019 admission: Last Date of Submission: 30th October 2019

Section A – Descriptive Type Questions (40 marks)
There are ten short questions in this part. Answer all questions. Answer each question in about
200-250 words.
1. a) Briefly explain the interrelation of food, health and nutrition. (2)
b) What are available and non-available carbohydrates? Briefly explain their
significance in terms of maintaining good health. (2)
2. List the dietary considerations that should be kept in mind while planning meals
for each of the following : (2+2)
a) Old age
b) Pregnant women
3. a) Explain the role of vitamin A and vitamin D in our body. List some food sources. (2)
b) Briefly explain the following: (1+1)
i. Complementary feeding practices
ii. Special attention to the diets of adolescent girls
4. Briefly discuss the dietary modifications/preventive measures for the following: (2+2)
a) CHD
b) Anemia
5. Briefly explain the three main causes of food spoilage. What measures would
you adopt to minimize or avoid food spoilage? (4)
6. a) Explain the principle of food preservation involved in the following: (1+1)
i. Wax coating of Jam
ii. Blanching of vegetables before freezing
b) Explain giving examples, two major types of food contaminants that we
need to worry about. (2)
7. List the different methods used for assessment of nutritional status. Give significance
of anthropometric measurements in assessing nutritional status (4)
8. Explain the objective and components of ICDS and MDM. (2+2)
9. What are the causative factors of PEM? Suggest the preventive measures for
the same? (2+2)
10. Give reasons for the following : (1+1+1+1)
i. Vitamin C play an important role in wound healing
ii. Sodium helps in regulating alkalinity of body fluids
iii. Wheat flour contains more thiamine as compared to refined flour
iv. Colostrum is beneficial for infants
Section B – Practical Activities (40 marks)
1. What is a balanced diet? List the steps involved in preparing a balanced diet. Using
these steps plan a balanced diet for a lactating mother in the first six months of
lactation belonging to low socio-economic group. (10)
2. Record the food intake of a college going girl for one day using the following
table: Evaluate the meal and comment whether the diet is balanced. (10)
Meal Menu Ingredients Comments
Breakfast
Lunch
Evening snacks
Dinner
3. Prepare any two nutritious snacks – one for a pre school child and second for an
elderly. Your answer must specify: (10)
i) Name of the snack
ii) List of Ingredients
iii) Method of preparation
iv) Food sources contributing to the important nutrients required by the specific
individuals.
v) Justify the selection of snack (from nutritional stand point) for the children
and for the elderly.
4. Describe in details any four cooking practices common in your region for( pulses/ Rice/
Wheat/Maize etc.) Predict the nutrients which are likely to be lost to a substantial
degree in each. (10)
Section C – Objective Type Questions (OTQ) (20 marks)
1. Define the following in 2-3 sentences: (5)
i) Food adulteration
ii) RDA
iii) Lathyrism
iv) Amylase rich food
v) Synergism
2. Differentiate between the following sets of terms giving examples: (5)
i) Essential and non-essential amino acids
ii) Saturated and unsaturated fats
iii) Labels and brands
iv) Food laws and food standards
v) IDDM and NIDDM
3. List the deficiency and food sources of the following nutrients/substances: (5)
i) Thiamine
ii) Niacin
iii) Iodine
iv) Vitamin B12
v) Riboflavin
4. Fill in the blanks: (5)
i) In dehydration, there is loss of fluids and …………
ii) Body weight less than ……..Kg is a risk factor during pregnancy
iii) The toxins present in kesari dal affect the ………..system
iv) In case of lactation failure …………milk is suitable for the babies.
v) …………….present in green leafy vegetables and cereals interfere with absorption of
calcium/phosphorus.
ANC-01, ANC-1, ANC 01, ANC 1, ANC01, ANC

7 reviews for ANC-01 Application Oriented Course in Nutrition for the Community in English Solved Assignment 2018-2019

  1. ranjeetsingh.manu456 (verified owner)

    Sir where is hindi version of 2018-19

  2. Indrajeet Kumar (verified owner)

    sir please provided in hindi medium (ANC-01)

  3. Anonymous (verified owner)

  4. anuragbhu30 (verified owner)

    nicen

  5. Kapil Thakur (verified owner)

    Everything is good

  6. Anonymous (verified owner)

    Thank you…It helped a lot and made it easy to understand!

  7. Rajesh Behera (verified owner)

    Next assignment download yesterday

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