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Title Name | IGNOU ANC 1 2023 2024 Solution |
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Type | Soft Copy (E-Assignment) .pdf |
University | IGNOU |
Degree | BACHELOR DEGREE PROGRAMMES |
Course Code | BDP |
Course Name | Bachelor Degree Programmes |
Subject Code | ANC 1 |
Subject Name | Nutrition for the Community |
Year | 2023 2024 |
Session | - |
Language | English Medium |
Assignment Code | ANC-01/Assignmentt-1//2023-24 |
Product Description | Assignment of BDP (Bachelor Degree Programmes) 2023-24. Latest ANC 01 2023-24 Solved Assignment Solutions |
Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU ANC-01 (BDP) 2023-24 Assignment is for January 2023 Session: 30th September, 2023 (for December 2023 Term End Exam). Semester Wise January 2023 Session: 30th March, 2024 (for June 2024 Term End Exam). July 2023 Session: 30th September, 2023 (for December 2023 Term End Exam). |
Assignment Code | ANC 1/2023 2024 |
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Ques 1.
Briefly describe the functions of food in our body, giving appropriate examples.
Ques 2.
Give the food sources and functions of the following nutrients in our body :
(i) Proteins
(ii) Fats
Ques 3.
Explain the concept of Recommended Dietary Allowances and its significance in planning balanced diets.
Ques 4.
List the factors affecting meal planning. Explain briefly the role of any one factor in meal planning.
Ques 5.
What specific considerations should the mother of a preschool child remember while planning meals for her child?
Ques 6.
Which nutrients are of particular importance, other than energy and protein, in the diet of the
following and why ?
(i) Lactating women
(ii) Infants
Ques 7.
Enumerate the dietary principles and dietary modifications you will advocate to obese adult women.
Ques 8.
Elaborate the measures you would adopt to prevent Vitamin A deficiency in a community.
Ques 9.
Briefly explain any one method and the principles involved in preservation of food at the home level.
Ques 10.
List the points you would keep in mind while selecting milk and milk products.
Ques 11.
Describe the key services provided to pregnant and nursing women under the ICDS programme.
Ques 12.
Mid Upper Arm Circumference (MUAC) is a useful indicator for assessment of nutritional status. Justify the statement highlighting the cut-offs you will use to categorize children into different grades of malnutrition.
Ques 13.
As a food service manager, what points would you keep in mind regarding the following ?
(a) Deciding on the menu
(b) Purchasing equipment
Ques 14.
Enlist the factors influencing food budget.
Ques 15.
Discuss the following methods to enhance the nutritive value of foods, giving examples :
(i) Fermentation
(ii) Food combinations
Ques 16.
Why is menu a very important focal point for all activities in a food service unit ? Explain giving examples. Briefly discuss the role of cycle menu in food service unit.
Ques 17.
Menarche
Ques 18.
Dietary Fibre
Ques 19.
Colostrum
Ques 20.
Atherosclerosis
Ques 21.
Food Label
Ques 22.
Basal Metabolism
Ques 23.
Essential Amino acid
Ques 24.
Cretinism
Ques 25.
Growth Monitoring
Ques 26.
Saturated Fat
Ques 27.
List I | List II |
Carbohydrate | Extracellular fluid |
Vitamin | 9 Kcal |
Fats | Goitre |
Vitamin B1 | Cobalamine |
Sodium | Marasmus |
Moon Face | 4 Kcal |
Potassium | Rickets |
Muscle wasting | Thiamine |
Vitamin D deficiency | Intracellular fluid |
IDD | Kwashiorkor |
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