Solved
Assignment 2020-21
Course Code: ANC 1
Assignment Code: ANC 1/AST
1/TMA-1 /21
For July 2020 session
last date of Submission: 30 th March, 2021
For January 2021 session
last date of Submission: 30 th 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 while planning a diet for an
old adult?
5
4. a) What are the major causes of
food spoilage? Enlist factors that contribute in food spoilage.
3
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 disorder.
2 1/2+21/2
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 preservation principle involved in the
same.
2
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. 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.
10
2. Prepare any two nutritious snacks –
one for a preschool child and second for an elderly.
10
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. 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. 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 |
|
|
|
Section C – Objective Type Questions (OTQ)
20
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
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
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