Application Oriented Course in Nutrition for the Community ASSIGNMENT 1

                                                (TMA- 1) 

                                                                                                                                                                                             Course Code: ANC-1

                                                                                                                                               Assignment Code: ANC-1/AS T-1/TMA-1/2019-20

                                                                                                                  For July 2019 admission: Last Date of Submission: 30th March 2020

                                                                                                         For January 2020 admission: Last Date of Submission: 30th October 2020

 

Section A – Descriptive Type Questions (40 marks)

There are ten short questions in this part. Answer all the questions. Answer each question in about 200-250 words.

1. a) Define food, nutrition, and health.                                                                                                                                               (2)

    b) What is the meaning of the term water balance? Briefly discuss the role of water in our bodies.                                               (2)

2. Enumerate and illustrate the digestion, absorption, and utilization of food in our body.                                                                  (4)

3. a) Explain the role of Vitamin A and iron in our body. List a few food sources.                                                                               (2)

    b) Explain giving examples, two major types of food contaminants that we need to worry about.                                                   (2)

 4. List the dietary considerations that you would keep in mind while planning meals for each of the following :                              (2+2)

   a) Adolescent girl

   b) Lactating mother

5. a) Briefly explain the role of grades, brands and labels while selecting food products.                                                                    (2)

    b) What do you understand by food spoilage? List the causative factors of food spoilage.                                                              (2)

6. a) List two measures you would like to adopt to prevent PEM in a village/community.                                                                     (2)

    b) What do you understand by the expression of synergism between malnutrition and infection?                                                   (2)

7. Briefly discuss the dietary modifications you would advocate for the following:                                                                                 (2+2)

   a) Diabetes mellitus

   b) Hypertension

8. What are the objectives and components of the followings:                                                                                                              (2+2)

  a) Mid-day meal program

  b) ICDS

9. a) Enumerate the anthropometric measurements used in the assessment of nutritional status.                                                        (2)

    b) What is a cyclic menu? Illustrate a cyclic menu for a student hostel.                                                                                              (2)

 5 \10. Give reasons for the following :                                                                                                                                            (1+1+1+1)

 a) Addition of sodium benzoate to jelly

 b) Vitamin C plays an important role in wound healing

 c) Refined flour like maida and suji have less thiamine as compared to whole wheat flour.

 d) Sodium helps in regulating alkalinity of body fluids

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 pregnant women in the 2 nd trimester of pregnancy belonging to a 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 on whether the diet is balanced. (10)

Meal Menu Ingredients Comments Breakfast Lunch Evening snacks Dinner

3. Prepare any two nutritious snacks – one for a child of 2 years of age and second for an adolescent. Your answer must specify: (10)

a) Name of the snack

b) List of Ingredients

c) Method of preparation

d) Food sources contributing to the important nutrients required by the specific individuals.

e) Justify the selection of snacks (from a nutritional standpoint) for the child and for the adolescent.

4. Describe in detail any four cooking practices common in your region for cooking (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)

a) Food adulteration

b) Food budget

c) Lathyrism

d) Amylase rich food

e) RDA

2. Differentiate between the following sets of terms giving examples: (5)

a) Available and non-available carbohydrates

b) Essential and nonessential amino acids

c) Xeropthalmia and Keratomalacia

d) Food laws and food standards

e) Pasteurization and sterilization

3. List the deficiency and food sources of the following nutrients/substances: (5)

a) Thiamine

b) Niacin

c) Vitamin D

d) Vitamin B12

e) Iodine

4. Fill in the blanks: (5)

a) ………………. is the storage form of glucose in the body

b) Pulses are lacking in the amino acid …………. and rich in ……………..

c) All fats and oils are made up of ………… and ………….

d) Moisture on the surface of food encourages the growth of ……………. and …………

e) On average ……………ml of milk is secreted per day during lactation.