DNHE-1 in English Solved Assignment 2021

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DNHE-1 in English Solved Assignment 2021

ASSIGNMENT 1
(TMA-1)
Course Code: DNHE-1
Assignment Code: DNHE-1/AST-1/TMA-1 /21
For January 2021 session last date of Submission: 31st July, 2021
For July 2021 session last date of Submission: 20th December, 2021

NOTE:- Practical PART / PART – B IS NOT WITH THE SOLVED ASSIGNMENT

SKU: DNHE-1 EM Categories: , ,

Description

DNHE-1 in English Solved Assignment 2021

ASSIGNMENT 1
(TMA-1)
Course Code: DNHE-1
Assignment Code: DNHE-1/AST-1/TMA-1 /21
For January 2021 session last date of Submission: 31st July, 2021
For July 2021 session last date of Submission: 20th December, 2021

Title Name DNHE-1 Solved Assignment 2021
University IGNOU
Service Type Solved Assignment (Soft copy/PDF)
Course Diploma Programme in Nutrition and Health Education (DNHE)
Language ENGLISH
Semester 2021 Course: Diploma Programme in Nutrition and Health Education (DNHE)
Session January 2021 and July 2021
Short Name DNHE-1
Assignment Code DNHE-1/AST-1/TMA-1 /21
Product Assignment of DNHE 2021 (IGNOU)
Submission Date For January 2021 session last date of Submission: 31st July, 2021
For July 2021 session last date of Submission: 20th December, 2021
Price RS. 100

Section A – Descriptive Type Questions (60 marks)
There are ten questions in this part. Answer all questions.
1. a) Explain the organs involved in digestion of food. Using this information, briefly explain the
digestion, absorption and utilization of proteins in our body. (5)
b) How table sugar is different from starches? Explain with the help of their structures. (3)
2. a) Explain the role of thiamine and potassium in our body. Enlist their f o o d sources. (3)
b) Briefly explain the storage of perishable, non-perishable and semi-perishable food items (5)
3. Explain the term food spoilage. Give its causes and factors affecting food spoilage. (6)
4. a) List the common food adulterants and their health hazards. (4)
b) What are the clinical features of Xeropthalmia ? (4)
5. a) Discuss the role of grades, brands and labels in food selection. (3)
b) Explain the principle and any one method of food preservation. (5)
6. a) What is anemia and what are its causes? Also, discuss its preventive measures. (5)
b) Infection and malnutrition are inter-related. How? (3)
7. a) What dietary advice would you give for the management of diarrhea? (3)
b) Differentiate between insulin dependent and non-insulin dependent diabetes mellitus. What
dietary modifications for carbohydrate would you suggest for non-insulin dependent diabetes
mellitus? (5)
9. a) Enumerate the various methods of diet survey. (3)
b) Write the objectives and components of mid-day-meal (MDM) Programme. (3)
5
Section B – Application Question (AQ) (40 marks)
1. Based on the steps involved in planning balanced diet prepare a diet for
an adolescent belonging to low socio-economic group. (10)
2. What are the factor influencing food budgeting. Prepare a step-wise food budget for your home .
(10)
3. List various methods of home scale preservation. Make a recipe using home scale
preservation method “preserving with sugar” and paste a picture of it on your answer sheets.
Also, tabulated the amount of ingredients and method of preparation. (10)
4. Prepare a snack rich in fibre, iron, adequate in protein, low in calories for an elderly person.
Your answer must specify all of the following: (10)
i) Name of the Snack
ii) List of ingredients
iii) Method of preparation
iv) Source of Iron, Fibre, and protein included

DNHE-1, DNHE 1, DNHE1, DNHE-01, DNHE01, DNHE 01, DNHE-001, DNHE001, DNHE 001

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