Jan-July-2010 - IGNOU

CFN
Certificate Programme in Food and Nutrition
ASSIGNMENTS 1 TO 3
January 2010 and July 2010
School of Continuing Education
Indira Gandhi National Open University
Maidan Garhi, New Delhi -110068
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Certificate Programme in Food and Nutrition (CFN)
ASSIGNMENTS 1-3
2010
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…………………………..
…………………………..
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.
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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 assignment 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 parts.
Section A: Descriptive and Short Answer Questions
Section B: Practical Exercises
(60 marks)
(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-1/10
For January 2010 session Last date for submission: 15 March, 2010
For July 2010 session Last date for submission: 15 September, 2010
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)
1. Write short notes on the following: (20)
i) Physiological functions of food.
ii) Sources, functions and the effects of deficiency of Vitamin D.
iii) Effects of different processing methods on the quality of food.
iv) Nutritive value of cereals.
2. Briefly discuss the uses of sugar in different food preparations depending on their
properties. (5)
3. What points would you keep in mind while selecting/purchasing the following: (15)
(i)
(ii)
(iii)
Spices
Fruits
Oilseeds
4. What factors influence our acceptance of food. Discuss briefly. (5)
5. Discuss the functions and food sources of the macronutrients needed by our body. (15)
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Part B: Practical Exercises (40 marks)
This part consists of two practical exercises. You have to attempt both.
1. Conduct a survey in your nearby market and find out the different foods preserved by
sugar, salt, acid, oil and chemical preservatives. (10)
2. State which types of sugar should be used in the preparation of the following dishes:
(a) Sqashes
(b) Cakes
(c) Kheer
(d) Groundnut Chikki
(e) Biscuits
3.(a) Explain with examples the role of the following nutrients in regulating our body processes
and body protection. (5)
i) Proteins ii) Water
(b) Cut the seasonal vegetables available in your market into different sizes (small, medium,
large) cook them by the following methods (5)
(i) Boiling
(ii) Blanching
(iii) Drying
Record your observations in terms of time of cooking, appearance and texture. Which
method of cooking leads to greater loss of nutrients.
4. Suggest any two food preparations made from the following milk products (10)
i) Khoa ii) Paneer iii) Ghee iv) Cream
Guideline: List down the ingredients and the method of preparation.
5. Comment on any
Difference in cooking time, texture and appearance of idli which has been prepared using
(a) fermented bolter and (b) unfermented bolter. (5)
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Assignment 2 consists of two parts
ASSIGNMENT -2
(TMA-2)
Course Code: CFN-2
Assignment Code: CFN-2/AST-2/TMA-2/10
For January 2010 session last Date for Submission: 31 March, 2010
For July 2010 session last date for submission: 30 September, 2010
a) Descriptive Type Questions (DTQ) (60 marks)
b) Practical Exercises (PE) (40 marks)
Part A: DTQ (Descriptive Type Question)
Maximum Marks: 100
(60 marks)
There are four questions in this part. The answers to these questions should be brief and precise.
1. Describe the relationship between growth spurt and nutritional requirements during
adolescence. (5)
2. Explain how the energy varies with age and the kind of physical work? (5)
3. Explain the process of digestion, absorption and utilization of nutrients in the body. Support
your answer with diagrams (10)
4. What is PEM? Explain the causes and characteristic features of different forms of PEM. (8)
5. What is the difference between overweight and obesity? (2)
6. What specific considerations would you keep in mind while planning diets for (5+5+5)
(i)
(ii)
(iii)
Pregnant woman
Preschooler
Adolescent
Hint: You can discuss it with reference to nutritional needs, physiological changes, if any,
special needs, food preparations, meal frequency, pattern etc.
7. Why is growth monitoring of children important? How would you monitor growth of
children? (5)
8. Briefly discuss the critical periods of growth? (5)
9. How can you minimize nutrients losses in food processing? (5)
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Part B: PE (Practical Exercises)
There are two exercises in this part. You have to attempt all questions.
(40 marks)
1. Indicate the activity group to which the following people belong. (5)
(i)
(ii)
(iii)
(iv)
School Teacher
Typist
Housewife
Coolie
(v) Farmer
2. Record the weight of ten four year old children in your locality. Determine their growth status
using the weight chart. Record your observations in a tabulated form. (10)
3.(a) Suggest a meal for Vibha, who is in her second half of pregnancy. List the points you
would keep in mind while planning a diet for the pregnant woman (10)
(b) Plan two dishes that can be given to Schoolage children for their lunch. (10)
(Give the ingredients and method of preparation also.)
(c) What do you think is the right age to introduce solid foods to infants. Give reasons for
your answer. What advice would you give to Ritu who is planning to give solid food to her
six month old daughter. (5)
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ASSIGNMENT -3
(TMA-3)
Course Code: CFN-3
Assignment Code: CFN-3/AST-3/TMA-3/10
For January 2010 session last Date for Submission: 31 March, 2010
For July 2010 session last Date for Submission: 15 October, 2010
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)
Section A
1. a) Describe the factors influencing food expenditure. (5)
b) What factors you need to keep in mind while preparing a food budget. (5)
2. What are the different components of food subsidy? Explain each in brief. (10)
3. What are the different agencies providing consumer education? Discuss briefly. (10)
4. Briefly describe the different forms of subsidies given to the agriculture sector. (6)
5. How have the following enterprises contributed to the farmers income. (8)
o Paultry
o Pisciculture
6. What are the objectives and achievements of operation flood- phase-I and phase-II. (10)
7. List the different feeding programmes. Explain any two. (6)
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Part B: Practical Exercise
(40 marks)
Section B
1.Prepare a food budget of your family for a period of four months. (10)
2. Visit a Fair Price Shop functioning under Public Distribution System in our around your
locality/area. Identify the food items and the cost of these items being sold at the fair price
shop. Also identify the beneficiaries. (10)
3. Visit the office of the Department of Agriculture of the town you live in and list down the
training programmes it arranged for farmers during 2007-2008 (10)
4. Visit an anganwadi centre functioning under ICDS programme in your town. Prepare a list of
services provided, the different beneficiaries and the mid-day meal provided at the center. (10)
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