Home 2020-21 DNHE-1 in English Solved Assignment 2020

DNHE-1 in English Solved Assignment 2020


DNHE-1 in English Solved Assignment 2020

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Course Code : DNHE-1
Assignment Code : DNHE-1/AST-1/TMA-1 /20
For January 2020 session last date of Submission: 31st July, 2020
For July 2020 session last date of Submission: 20th December, 2020

Title Name

DNHE-1 Solved Assignment 2020

University IGNOU
Service Type Solved Assignment (Soft copy/PDF)
Course Diploma Programme in Nutrition and Health Education (DNHE)
Language ENGLISH
Semester 2020-2021 Course: Diploma Programme in Nutrition and Health Education (DNHE)
Session 2020
Short Name DNHE-1
Assignment Code DNHE-1/AST-1/TMA-1 /20
Product Assignment of DNHE 2020 (IGNOU)
Submission Date For January 2020 session last date of Submission: 31st July, 2020
For July 2020 session last date of Submission: 20th December, 2020


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Maximum Marks: 100
Section A – Descriptive Type Questions (60 marks)
There are ten questions in this part. Answer all questions.
1. a) Briefly explain the physiological, social and psychological functions of food. (3)
b) Define health and briefly discuss the four dimensions of health.
2. a) Briefly explain and highlight the digestion, absorption and utilization of
food in our body. (3)
b) Enumerate the functions of protein in our body. List the commonly
consumed animal and vegetable protein food sources. (3)
3. a) Explain the role of vitamin A and calcium in our body. Enlist their food sources. (3)
b) What would you suggest to a mother while planning a meal for a school child? (3)
4. Describe the steps in planning a balanced diet. What points would you keep in
mind while planning a diet for pregnant women? (6)
5. a) Briefly explain the three factors that can help you economies you food expenditure. (3)
b) What are food contaminants? Discuss the various ways through which our food
gets contaminated. (3)
6. a) Discuss the role of grades, brands and labels in food selection. (3)
b) Explain the principle and various methods of food preservation. (5)
7. a) Briefly explain the clinical features of PEM. Suggest any three measure you
would adopt to prevent PEM in your community. (4)
b) What dietary modification would you suggest to a patient suffering from
coronary heart disease? (2)
8. List the clinical features of the following nutrient disorders: (2+2+2)
a) Beri-Beri
b) Iodine
c) Vitamin D
9. Briefly explain the objectives and components of the following supplementary feeding
i. ICDS (3+3)
ii. MDM
10. List the various methods of assessing the nutritional status of our body.
Explain the importance of anthropometric measures in assessing nutritional status. (2+2)
Section B – Application Question (AQ) (40 marks)
1. Based on the steps involved in planning balanced diet prepare a diet for
an adult women belonging to low socio-economic group. (10)
2. Prepare any two nutritious snacks – one for a school going child and second for
an adolescent .Your answer must specify: (10)
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 child and for the
3. Describe in details 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)
4. Look up at Section 2 Activity 3 of your practical manual. Read the activity
carefully and record your result in the Performa provided. (10)

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DNHE-1, DNHE 1, DNHE1, DNHE-01, DNHE01, DNHE 01, DNHE-001, DNHE001, DNHE 001



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