Certificate Programme in Food and Nutrition

CFN

Certificate Programme in Food and Nutrition

ASSIGNMENT 1 TO 3
January/July Session 2013

School of Continuing Education
Indira Gandhi National Open University
Maidan Garhi, New Delhi-110 068

Certificate Programme in Food and Nutrition (CFN)
ASSIGNMENT – January/July Session 2013

Dear Students,

You will have to do three assignments in all. All the assignments are tutor marked. Each Tutor Marked Assignment (TMA) carries 100 marks. The course-wise distribution of assignments is as follows:

Assignment 1 (TMA) - based on CFN-1 Assignment 2 (TMA) - based on CFN-2 Assignment 3 (TMA) - based on CFN-3 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
Date
Course Title
Assignment No
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.

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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:

·  Your roll number, name and address have been written correctly.

·  The title of the course and assignent number have been written clearly.

·  Each assignment on each course has been written on separate sheets and pinned properly.

·  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 pails.

Section A: Descriptive and Short Answer Questions (60 Marks)

Section B: Practical Exercises (40 Marks)

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) Presentation: 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.

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Assignment 1

(TMA-1)

Course Code : CFN-1

Assignment Code : CFN-1/AST-1/TMA-1/2013

Last date for submission for : January Session – 01 March, 2013

July Session – 01 September, 2013

Maximum Marks : 100

Assignment 1 consists of two parts and is of 100 marks. The weightage given to each part is

indicated in the brackets.

a) Descriptive Type Questions (60 Marks)

b) Practical Exercises (40 Marks)

Part A: Descriptive Type Questions (60 marks)

There are four questions in this part. All questions have to be attempted.

1. Write short notes on the following: (5+5+5+5)

i)  Physiological functions of food

ii)  Convenience foods

iii)  Causes of food spoilage

iv)  Improving protein quality of vegetarian diet

2. Explain the functions, food sources and effects of deficiency of the following nutrients:

(a) Vitamin A (b) Protein (c) Iron (e) Vitamin D (5+5+5+5)

3. Discuss the points you would recommend for the following: (2.5+2.5+2.5+2.5)

a) Ensuring food and personal hygiene.

b) Enhancing nutritive value of cereals

c) Food preservation methods

d) Selection/purchase of fruits and milk and milk products.

4. Discuss the effects of precooking and cooking methods on the quality of food. (10)

Part B: Practical Exercises (40 marks)

This part consists of two practical exercises. You have to attempt both.

1. Record your dietary intake for one day. Present the meal pattern highlighting the meals, menu and the food items/dishes consumed by you in the day in a tabular form. Comment on the nutritional adequacy of your diet. What steps would you adopt to enhance the nutrient intake in your diet? (20)

2. a) Conduct a survey and find out the different convenience foods available in your nearby market. Classify the foods items into canned, packed and frozen foods. (10)

b) Suggest any two food preparations made from the following products: (10)

i) Jaggery ii) Khoa iii) Eggs iv) Sprouted dal

Guideline: List down the ingredients and the method of preparation.

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Assignment 2
(TMA-2)

Course Code: CFN-2

Assignment Code: CFN-2/AST-2/TMA-2/2013

Last date for submission for: January Session – 15 March, 2013

July Session – 15 September, 2013

Maximum Marks: 100

Assignment 2 consists of two parts.

a)  Descriptive Type Questions (DTQ) (60 Marks)

b)  Practical Exercises (PE) (40 Marks)

Maximum Marks: 100

Part A: DTQ (Descriptive Type Question) (60 Marks)

There are six questions in this part. The answers to these questions should be brief and precise.

1.  a) Briefly discuss the significance of different food groups in the daily food guide. (5)

b) Enumerate the functions of food and discuss them briefly. (5)

2.  Write short notes on the following: (2+2+2+2+2)

·  Digestion of food in the body

·  Basal Metabolic Rate

·  Recommended Dietary Allowances

·  Malnutrition

·  Energy balance

1. a) What are different critical periods of growth? Explain the pattern of growth in each. (6)

b) What is anaemia? Briefly discuss its causative factors. (4)

4.  a) List down the do’s and don’ts specific to food, nutrient intake for pregnant mothers. What are the common problems encountered during pregnancy? (6)

b) “Breast milk is the best food choice for infants.” Justify this statement. (4)

5.  a) What is weaning? What is the appropriate period of weaning an infant and what kinds of food could be given in order to meet the nutritional demands of the child? (5)

b) Describe the role of infection in causing malnutrition. (5)

6. a) List the physiological changes that occur in later years in life. Discuss the nutritional needs of elderly. (5)

b) How will you assess the growth of a child (5 years) based on linear measurements? Explain its significance also. (5)

Part B: PE (Practical Exercises) (40 Marks)

There are two exercises in this part. You have to attempt all questions.

1. Plan a day’s diet for a lactating mother (0-6 months) considering all the nutritional factors in mind. Enlist the points you would keep in mind while planning the diet. (10)

2. Give five different menus for packed lunch of a school child focusing on the nutritional contributions of the ingredients. Justify the inclusion of these menus for packed lunch. (10)

3. Record the weight of 5 males and 5 females. Refer to the tables given for Weight-for-Height males and Weight-for-Height females (Table 7.2 and 7.3) in unit 7 of module 2. Now comment on their weight status. What dietary measures would you recommend to them for maintaining their ideal weight? (10)

4. Record your 5 day’s food intake. Enlist different food items that you have used and classify them as per different food groups. Comment on the meal pattern in relation to the balanced diet. (10)

Assignment 3

(TMA-3)

Course Code: CFN-3

Assignment Code: CFN-3/AST-3/TMA-3/2013

Last date for submission for: January Session – 30 March, 2013

July Session – 29 September, 2013

Maximum Marks: 100

Assignment 3 consists of two parts.

a)  Descriptive Type Questions (DTQ) (60 Marks)

b)  Practical Exercises (PE) (40 Marks)

Part A: DTQ (Descriptive Type Questions) (60 Marks)

There are six questions in this part, You have to attempt all.

1. a) What is food expenditure? How it is related to a person’s income? (3)

b) What is the significance of a food budget? What are the factors that you consider while preparing a food budget? (5)

c) Define the following: (2)

·  Buffer stock

·  Price Index

1. a) Write short note on different sources from which food can be obtained. Give appropriate examples. (3)

b) Enumerate the uses of a kitchen garden. While planning your kitchen garden how will you fix your priorities and preferences of plants? (4)

c) Enlist the commodities that have been recognized as essential items for common man by Government of India. How does the fair price shop works? Explain the concept briefly. (3)

3. a) What do you understand by the “Economic cost” of food? How it is derived? Brief out its relation with the “Consumer Subsidy”. (6)

b) How does the “Buffer Stock” helpful for the consumers? (4)

4. a) Briefly describe the categories of agricultural production subsidies. What are different agricultural inputs for which subsidies are given by the Government? (5)

b) What are the important types of Demonstration Farms and when are they used? Write a note on National Demonstration Scheme. (5)

5. a) Enumerate different feeding programmes in India. Expalin any two of them. (6)

b) List out the major activities of Operation Flood programme, Phase I started by NDDB in 1970. (4)

6. Write short notes on the following: (2+2+2+2+2)

·  Food standards

·  Food laws

·  Food adulteration

·  Consumer Protection Act

·  National Agriculture Policy

Part B: Practical Exercise (40 Marks)

There are four questions in this section.

1. Visit nearest anganwadi center functioning under the ICDS programme. Prepare a list of services provided, number of different beneficiaries attending the anganwadi and the mid-day meal provided at the center. (10)
2. Visit a Fair Price Shop functioning under the Public Distribution System in or around your locality/ area. Identify the food items and the cost of these items being sold at the fair price shop. Compare the prices of these items with the prices of these items sold at the local market. Identify the beneficiaries of PDS. (10)
3. Conduct a market survey. Identify five different food products each containing different food labels like AGMARK, ISI, FPO etc. Record your observations. (10)
4. Select five people from three different income groups i.e. low, middle and high income group. Collect data from each of them on different items of their expenditure as per the proforma given in practical activity under section 1.3.2 of Unit 1, Block 1. Follow the guidelines mentioned in that activity and submit your response as per the format given on page 9 (Unit 1). (10)