Scribd Logo
Upload

Welcome to Scribd!

  • 96 views

    Bachelor's Degree Programme (BDP) : Assignments JULY 2020/january 2021

    Uploaded by

    Manoj Kaushik
    The document provides guidelines for an assignment for a nutrition course. It includes 3 sections - Section A involves short answer descriptive questions, Section B involves practical application questions, and Section C involves objective type questions. Students are instructed to write their details on the first page, answer all questions, cite references, and submit to their study center coordinator. The assignment aims to evaluate students' understanding of key nutrition concepts covered in the course material.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bachelor's Degree Programme (BDP) : Assignments JULY 2020/january 2021

    Uploaded by

    Manoj Kaushik
    96 views7 pages
    The document provides guidelines for an assignment for a nutrition course. It includes 3 sections - Section A involves short answer descriptive questions, Section B involves practical application questions, and Section C involves objective type questions. Students are instructed to write their details on the first page, answer all questions, cite references, and submit to their study center coordinator. The assignment aims to evaluate students' understanding of key nutrition concepts covered in the course material.

    Original Description:

    ANC

    Original Title

    ANC 01

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides guidelines for an assignment for a nutrition course. It includes 3 sections - Section A involves short answer descriptive questions, Section B involves practical application questions, and Section C involves objective type questions. Students are instructed to write their details on the first page, answer all questions, cite references, and submit to their study center coordinator. The assignment aims to evaluate students' understanding of key nutrition concepts covered in the course material.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    96 views7 pages

    Bachelor's Degree Programme (BDP) : Assignments JULY 2020/january 2021

    Uploaded by

    Manoj Kaushik
    The document provides guidelines for an assignment for a nutrition course. It includes 3 sections - Section A involves short answer descriptive questions, Section B involves practical application questions, and Section C involves objective type questions. Students are instructed to write their details on the first page, answer all questions, cite references, and submit to their study center coordinator. The assignment aims to evaluate students' understanding of key nutrition concepts covered in the course material.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 7

    ANC-1

    Bachelor’s Degree Programme


    (BDP)

    Application Oriented Course


    Nutrition for the Community ANC-1

    ASSIGNMENTS
    JULY 2020/January 2021

    School of Continuing Education


    Indira Gandhi National Open University
    Maidan Garhi, New Delhi -110068
    Application Oriented Course Nutrition For The Community ANC-1
    ASSIGNMENTS 1
    July 2020/ January 2021
    Dear Students,
    You will have to do one assignment as part of ANC course. THIS ASSIGNMENT IS COMPULSORY.
    Assignment is based on Block 1-7 and Practical Manual of ANC-1.
    INSTRUCTIONS
    Before attempting the assignments please read the following instructions carefully.
    1) Read the detailed instructions about assignments given in the Programme Guide.
    2) Write your roll number, name, full address and date on the top right corner of the first page of your
    response sheet(s).
    3) Write the course title, assignment number and name of the study centre you are attached to in the centre
    of the first page of your response sheet(s).
    The top of the first page of your response sheet should look like this:

    Enrolment No ..............................................................

    Name ..........................................................................

    Address .......................................................................

    ...................................................................................

    Course Title ...............................................

    Assignment No ......................................... Date ......................................................................

    Study Centre .............................................

    4) Use only foolscape size paper for your responses and tie all the pages carefully.
    5) Write the question number with each answer.
    6) You should write in your own handwriting.
    7) Submission: The completed Assignment should be sent to the Coordinator of the Study Centre allotted
    to you.

    2
    A Note of Caution
    It has been noticed that some students are sending answers to Check Your Progress Exercises to the University
    for evaluation. Please do not send them to us. These exercises are given to help in judging your own progress.
    For this purpose, we have provided the answers to these exercises at the end of each Unit. We have already
    mentioned this in the Programme Guide.
    Before despatching your answer script, please make sure you have taken care of the following points:
    l Your roll number, name and address have been written correctly.
    l The title of the course and assignment number have been written clearly.
    l Each assignment has been written on separate sheets and pinned properly.
    l All the questions in the assignments have been answered.
    Now read the guidelines before answering questions.

    GUIDELINES FOR TMA


    The Tutor Marked Assignments have two parts.

    Section A: Short Answer Questions (40 marks)


    In this section, you have to answer questions of descriptive type.

    Section B: Practical Activities (40 marks)


    You would be required to submit your responses to activities given in Practical Manuals 1, 2 and 3 respectively.

    Section C: Objective Type Questions (20 marks)


    You would be required to submit your responses to activities given in Practical Manuals 1, 2 and 3 respectively.

    POINTS TO KEEP IN MIND


    You will find it useful to keep the following points in mind:
    1) Planning: Read the assignments carefully. Go through the units on which they are based. Make some
    points regarding each question and then rearrange these in a logical order.
    2) Organization: Be a little more selective and analytical. Give attention to your introduction and conclusion.
    The introduction must offer your brief interpretation of the question and how you propose to develop it.
    The conclusion must summarize your response to the question.
    Make sure that your answer:
    a) is logical and coherent;
    b) has clear connections between sentences and paragraphs;
    c) is written correctly giving adequate consideration to your expression, style and presentation;
    d) does not exceed the number of words indicated in the question.
    3) Presentations: Once you are satisfied with your answers, you can write down the final version for
    submission, writing each answer neatly and underline the points you wish to emphasize.

    3
    ASSIGNMENT 1
    (TMA-1)
    Course Code: ANC-1
    Assignment Code: ANC-1/AST-1/TMA-1 /21
    For July 2020 session last date of Submission: 30th March, 2021
    For January 2021 session last date of Submission: 30th October, 2021

    Maximum Marks: 100


    Section A – Descriptive Type Questions (40 marks)
    There are ten questions in this part. Answer all questions.

    1. a) Briefly explain the social, psychological and economical aspects of nutrition. (3)

    b) Briefly explain the digestion, absorption and utilization of protein in our body. (3)

    2. a) Briefly explain the role of iron in our body. Enlist some iron rich food sources. (3)

    b) What would you suggest to a mother while planning a meal for an infant? (3)

    3. Describe the steps in planning a balanced diet. What points would you keep in mind (5)
    while planning a diet for an old adult?

    4. a) What are the major causes of food spoilage? Enlist factors that contribute in food (3)
    spoilage.

    b) List three measures you would adopt to prevent PEM in a community. (3)

    5. Briefly explain the clinical features of vitamin A deficiency and Iodine deficiency (21/2+21/2
    disorder.

    6. a) Enlist the various methods of diet survey. Explain briefly any one method. (3)

    b) Write the objectives and components of mid-day-meal (MDM) Programme. (3)

    7. List any one method you will use to preserve the following. Explain the food (1+1)
    preservation principle involved in the same.
    a) Milk
    b) Jam or Jellies.

    8. Enlist the methods used to assess the nutritional status. Explain any one in detail (4)

    Section B – Application Question (AQ) (40 marks)

    1. (10)
    What is balanced diet? Based on the steps involved in planning balanced diet prepare a
    diet for a lactating mother belonging to low socio-economic group.
    2. (10)
    Prepare any two nutritious snacks – one for a preschool child and second for an elderly.

    4
    Your answer must specify:
    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.
    3. (10)
    Describe in details any four cooking practices common in your region for preparing
    pulses/ Rice/Wheat/Maize etc. Predict the nutrients which are likely to be lost to a
    substantial degree in each.
    (10)

    4. (10)
    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.

    Meal Menu Ingredients Comments

    Breakfast

    Lunch

    Evening Snacks

    Dinner

    Section C – Objective Type Questions (OTQ) (20 marks)

    1. Define the following terms: (10)


    a) Standardized Recipe
    b) Enhancers
    c) Essential Amino-Acids
    d) Work Schedule
    e) Adolescent growth spurt
    f) PUFA
    g) Keratomalacia
    h) Lathyrism
    i) Synergism
    j) Growth Monitoring

    5
    2. List the disorder(s) caused by the deficiency of the following nutrients/substance: (5)
    a) Thiamine
    b) Folic acid
    c) Fluorine
    d) Riboflavin
    e) Vitamin D

    3. List any one important point you would keep in mind while selecting: (5)
    a) Cereals
    b) Fruits
    c) Milk and milk product
    d) Fats & oils
    e) Nuts

    6
    7

    You might also like