M.Sc.

(DFSM)

Master of Science in Dietetics and Food Service

Management M.Sc. (DFSM)

Ist YearAssignment Booklet

Assignments 1-6

July 2019 session and January 2020 session

(These assignments relate to Courses MFN-001,

MFN-002, MFN-003, MFN-006, MFN-008 and MFN-010)

Indira Gandhi National Open University

SCHOOL OF CONTINUING EDUCATION
Maidan Garhi, New Delhi -110 068
 Masters in Science Degree Programme in Dietetics and

Food Service Management M.Sc. (DFSM)

ASSIGNMENTS 1-6
Dear Students,

You will have to do ten assignments in all to qualify for a M.Sc. (DFSM) degree. For each course,
you will have to do one assignment. All the assignments are tutor marked and each Tutor Marked
Assignment carries 100 marks. In this assignment booklet there are six assignments and the coursewise
distribution of assignments is as follows:

Assignment 1 (TMA-1): based on MFN-001 (Units 1-12)

Assignment 2 (TMA-2): based on MFN-002 (Units 1-12)
Assignment 3 (TMA-3): based on MFN-003 (Units 1-14)
Assignment 4 (TMA-4): based on MFN-006 (Units 1-18)
Assignment 5 (TMA-5): based on MFN-008 (Units 1-12)
Assignment 6 (TMA-6): based on MFN-010 (Units 1-12)

INSTRUCTIONS
Before attempting the assignments please read the following instructions carefully.
1) Write your Enrolment Number, Name, FullAddress, Signature and Date on the top right hand
corner of the first page of your response sheet.
2) Write the Programme Title, Course Code, TitleAssignment Code and Name of our Study
Centre on the left hand corner of the first page of your response sheet. Course Code and
Assignment Code may be reproduced from the assignment.
The top of the first page of your response sheet should look like this:

Enrolment No. .........................................

Name ......................................................
Address ..................................................
Course Title .......................................................................
Assignment No ...................................................................
Date ......................................................................................
Programme Study Centre ......................................................

All Tutor MarkedAssignments are to be submitted at the study centre assigned to you.
3) Read the assignments carefully and follow the specific instructions if anygiven on the
assignment itself about the subject matter or its presentation.

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4) Go through the Units on which assignments are based. Make some points regarding the question
and then rearrange those points in a logical order and draw up a rough outline of your answer.
Make sure that the answer is logical and coherent, and has clear connections between sentences
and paragraphs. The answer should be relevant to the question given in the assignment. Make
sure that you have attempted all the main points of the question. Once you are satisfied with
your answer, write down the final version neatly and underline the points you wish to emphasize.
While solving numerical, use proper format and give working notes wherever necessary.
5) Use only foolscap size paper for your response and tie all the pages carefully. Avoid using very
think paper. Allow a 4 cm margin on the left and at least 4 lines in between each answer. This
may facilitate the evaluator to write useful comments in the margin at appropriate places.
6) Write the responses in your own hand. Do not print or type the answers. Do not copy your
answers from the Units/Blocks sent to you by the University. If you copy, you will get zero
marks for the respective question.
7) Do not copy from the response sheets of other students. If copying is noticed, the assignments
of such students will be rejected.
8) Write each assignment separately.All the assignment should not be written in continuity.
9) Write the question number with each answer.
10) The completed assignment should be sent to the Coordinator of the Study Centre allotted to
you. Under any circumstances do not send the tutor marked response sheets to the Student
Registration and Evaluation Division at Head Quarters for evaluation.
11) After submitting the assignment at the Study centre get the acknowledgement from the
Coordinator on the prescribed assignment remittance-cum-acknowledgement card.
12) In case you have requested for a change of Study Centre, you should submit your Tutor marked
Assignments only to the original Study Centre until the change of Study Centre is notified by
the University.
13) If you find that there is any factual error in evaluation of your assignments e.g. any portion of
assignment response has not been evaluated or total of score recorded on assignment response
is incorrect you should approach the coordinator of your study centre for correction and
transmission of correct score to headquarters.
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 dispatching your answer script, please make sure you have taken care of the following points:

l Your roll number, name and address have been written correctly.
l The title of the course and assignment number has been written clearly.
l Each assignment on each course has been written on separate sheets and pinned properly.
l All the questions in the assignments have been answered.

Now read the guidelines before answering questions.

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GUIDELINES FOR TMA
The Tutor MarkedAssignments have two parts.
Section : Descriptive Questions (80 marks)
In this section, you have to answer eight to ten questions in all.
Section B: Objective Type Questions (OTQ) (20 marks)
This section contains various types of objective questions.

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
Applied Physiology
Course Code:MFN-001
Assignment Code :MFN-001/AST-1/TMA-1 /19-20
Last Date of Submission: For July, 2019 session is 15th November, 2019
For January, 2020 session is 15th May, 2020
MaximumMarks: 100
This assignment is based on Units 1 -12 of the MFN-001 Course.
SectionA - Descriptive Questions (80 marks)
There are ten questions in this part.Answer all questions.
1. a) Differentiate between eukaryotic and prokaryotic cells with the help of diagram. (6)
b) Explain the term cell cycle. (2)

2. a) Briefly elaborate on the movements of gastro intestinal tract. (4)

b) Brieflydiscuss the functions of intestinal juices. (4)

3. a) What are the two types of specific acquired immunity? Explain any one
with the help of a diagram. (4)
b) What is erythropoeisis? How this process is regulated? (4)

4. a) What is active transport of molecules? (4)

b) What respiratory adjustments can be made in order to cope up with the varying
environmental as well as normal and abnormal conditions. (4)

5. a) Explain the digestion, absorption and utilization of proteins. (4)

b) Name and illustrate the functional unit of Kidney. Enumerate any two renal
function tests. (2+2)

6. a) Explain the process of hemodialysis. (4)

b) Explain peripheral nervous system. (4)

7. a) List the different organs involved in taste perception. (4)

b) Illustrate the physiologyof human ear. 4)

8. a) Explain function of any one endocrine gland and hormones secreted by that
particular gland. (4)
b) What are the functions of glucocorticoid hormones? Also, give its regulatory
mechanisms. (4)

9. a) How is the secretions of insulin and glucagon regulated? (5)

b) What do you understand by ‘Rh incompatibility’? Discuss why the risk of Rh i

ncompatibility increases with more number of pregnancies. (3)

10. a) What are the abnormal constituents of urine? (4)

b) Explain the physiologyof lactation. (4)

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Section B - OTQ (Objective Type Questions) (20 marks)

1. Explain the following in 2-3 sentences each with the help of a diagram wherever possible: (5)
a) Cardiac Cycle
b) Reflex actions
c) Gastric juice
d) Cholecystokinin
e) Homeostatsis
f) Meiosis

2. Give the role of following hormones in 1-2 lines: (5)

a) Renin-Angiotensin
b) Follicle stimulatinghormone
c) Tri-idothyroxin (T3)
d) Vasopressin
e) Adrenocorticotropic Hormone

3. Give the definition of following types of anemia: (5)

a) Haemorrhagic anemia
b) Aplastic anemia
c) Iron deficiency anemia
d) Megaloblastic anemia
e) Hemolytic anemia

4. Match the following: (5)

a) Hypothalamus i) Memory and Speech
b) Occipital Lobe of brain ii) Stomach
c) Temporal Lobe of brain iii) Motor Function
d) Hypoglossal Nerve iv) Visual Processing
e) Pylorus v) Controls the output of hormones

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 ASSIGNMENT 2
TMA-2
Nutritional Biochemistry
Course Code:MFN-002
Assignment Code:MFN-002/AST-2/TMA-2 /19-20
Last Date of Submission: For July, 2019 session is 30th November, 2019
For January, 2020 session is 30th May, 2020
Maximum Marks: 100
This assignment is based on Units 1 - 12 of the MFN-002 Course.

Section A - Descriptive Questions

There are ten questions in this part.Answer all questions. (80 marks)

1. (a) What are monosaccharide, disaccharides and polysaccharides? Give appropriate

examples and their chemical structure. (6)
(b) Explain the chemical properties of natural fats. (2)
(c) Brieflydiscuss the chemistry and functions of phospholipids. (2)

2. (a) Classify proteins into three broad groups, with one characteristics and example
from each group. (4)
(b) What do you understand by the following terms? Give chemical structures.
i. Nucleotide
ii. Peptide bond
iii. Amino acids (2+2+2)

3. Give the name of the active forms of the following vitamins.Also explain their role
in metabolism. (2+2+2)
i. Riboflavin
ii. Niacin
iii. Folic acid

4. (a) What are enzymes? Explain the various factors on which enzyme activity depends. (4)
(b) Briefly describe the role of enzyme and coenzyme in metabolism. (4)

5. (a) How are carbohydrates and proteins digested in our body? Enumerate the
reactions involved. (4)
(b) Explain the process of absorption of amino acid and fats. (2+2)

6. (a) Work out the energy (ATP) production in glycolysis pathways: (Illustrate the
cycle and work out the ATP production) (4)
(b) What is the role of citric acid cycle? Describe the reactions involved in the cycle. (4)

7. (a) Describe how the following function in the body. Illustrate the reactions involved.
i. Gluconeogensis (2+2)
ii. The Cori Cycle
(b) What do you understand by the term β-oxidation? Highlight the role of enzymes
and step involved. (4)
(c) Describe the processes that generate free radical. Name the nutrients which are
known to be antioxidants. (2)
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8. Explain the significance and the reactions involved in the following processes in
amino acid metabolism: (2+2+2)
i. Transamination reaction
ii. Deamination reaction
iii. Urea Cycle
9. (a) Briefly discuss the role of the following in our body. (3)
i. VitaminA
ii. VitaminD
iii. Calcium
(b) Where are the various hormones synthesized? Indicate the organ and the
hormone secreted. (4)
(c) Briefly explain the disorders caused due to the haemoglobinopathies. (3)

10. Brieflyjustifythe following statement: (4)

.i. Tyrosine becomes essential amino acids for PKU patients.
ii. Homocystinuria is a high risk factor for atherogenesis.
iii. Occurrence of cataracts is a common symptom in galactosemia.
iv. Large pale cells are seen in Gaucher’s disease.

Section B - OTQ (Objective Type Questions) (20 marks)

1. Explain the following in 2-3 sentences each: (5)
i. Isomers
ii. High densitylipoprotein (HDL)
iii. Tay-Sach’s disease
iv. Enzymeinhibition
v. Glycogenolysis

2. Name the defective enzymes involved in the following diseases and any two characteristics
symptoms associated with: (2½+2½)
i. Pentosuria
ii. MSUD

3. Differentiate between the following sets of terms giving examples/illustrations wherever

possible: (10)
i. DNA - RNA
ii. Reducing sugar - Non reducing sugar
iii. Cis-isomer - Trans isomers
iv. Amylose - Amylopectin
v. Ergocalciferol - Cholecalciferol
vi. Pyridoxal - Pyridoxamine
vii. D glucose - Lglucose
viii. Group I hormones - Group II hormones
ix. Saturated fatty acid - Unsaturated fatty acid
x. Ketogenic amino acid - Glycogenic amino acid

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 ASSIGNMENT3
TMA-3
Food Microbiology and Safety
Course Code: MFN-003
Assignment Code : MFN-003/AST-3/TMA-3 /19-20
Last Date of Submission: For July, 2019 session is 31st December, 2019
For January, 2020 session is 15th June, 2020
Maximum Marks: 100
This assignment is based on Units 1 -14 of the MFN-003 Course.
Section A - Descriptive Questions (80 marks)
There are Ten questions in this part.Answer all questions.

1. (a) What is food microbiology? What aspect does it cover? (4)

(b) Define food hazard and enlist the four types of food hazards giving suitable
examples. (4)

2. (a) Illustrate and describe the stages of bacterial growth. (2)

(b) Enumerate the various factors that affect microbial growth in foods. (4)
(c) Brieflydescribe chemical changes occurring in fish. (2)

3. (a) Elaborate on the physical and chemical methods of preservation giving examples. (6)
(b) Name the microorganism that leads to spoilage of: (4)
i. Confectionary products
ii. Raw milk
iii. Bakery items
iv. Eggs

4. (a) Give the symptoms, food involved and preventive measures of the following diseases:
i. Salmonellosis (2+2+2)
ii. Listeriosis
iii. HepatitisA
(b) Enumerate the environmental contaminants giving examples. Illustrate how they
enter the food chain. (4)

5. (a) Define food additives and give five functional roles of food additives. (4)
(b) Enumerate the three types of sweeteners based on the calorific values. Name the
sweetener of each type with maximum limit permitted for use in India. (3)

6. (a) List three foods which are most likely to be adulterated along with the type of
adulterants used. (3)
(b) Enumerate the features/requirements of the following with regards to food safety in a
food service establishment: (2+2)
i. Premises
ii. Equipments and utensils
(c) Explain the various techniques for storing different foods. (3)

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7. (a) What factors should be kept in mind to ensure food safety in temporary
food service? (4)
(b) What precautions must be taken to prevent contamination of food served in the
followings: (2+2)
i. Railways
ii. Airlines
(c) How can the hazards associated with the food handlers can be minimized? (2)

8. (a) Give classification of packaging material. Give examples of each type. (4)
(b) What is a nutrition label? Enlist the mandatory labeling requirements given by
the FSSAI for packaged foods. (3)

9. (a) What is HACCP? Give its significance in the Context of ‘Food Safety’. Enlist the
seven principles of HACCP. (4)
(b) What is Food Safety and Standard Act 2006. Elaborate. (3)

10. Discuss the purpose behind the enactment of the following: (3)
i. BIS
ii. Agmark
iii. CodexAlimentarious

Section B - OTQ (Objective Type Questions) (20 marks)

1. Explain the following giving appropriate examples: (5)

i. Prions
ii. Flavouring agents
iii. Mycotoxins
iv. Geneticallymodified foods
v. Active packaging

2. Describe the relationship between the following sets of terms: (10)

i. Aflatoxicosis and FoodAdulteration
ii. Water activity and Food spoilage
iii. Flavouring agents and food additives
iv. Heavy metals and food contamination
v. Botulism and food poisoning

3. Fill in the blanks : (5)

i. The three irradiation processes are………. , ……………. and ………
ii. The main mode of transmission of Shigellosis is ……………to ……….
iii. Meat has a high…………. activity which is ideal for growth of microorganism
iv. The optimum pH range of benzoate, to act as preservative is……………….
v. Production of ………….acid lowers the pH of fermented products.

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 ASSIGNMENT 4
TMA-4
Public Nutrition
Course Code:MFN-006
Assignment Code :MFN-006/AST-4/TMA-4 /19-20
Last Date of Submission: For July, 2019 session is 31st January, 2020
For January, 2020 session is 30th August, 2020
Maximum Marks: 100
This assignment is based on Units 1 - 18 of the MFN-006 Course.

SectionA - Descriptive Questions (80 marks)

There are ten questions in this part. Answer all the questions.

1. (a) Explain the concept of health care and give the three different levels of health
care in community. (4)
(b) Brieflydiscuss the role of public nutritionist in health care delivery. (4)

2. (a) Define food securityand nutritional security? Explain the four factors determining
food security. (2+2)
(b) How can a multi sectoral approach help to solve nutritional problems? (4)

3. (a) Which are the three major micronutrient deficiencies affecting large segments of
population in our country? Elaborate the control and preventive measures for any
one deficiency disorder. (4)
(b) Briefly explain the causes, consequences and preventive measures of PEM. (4)

4. (a) Explain causes, symptoms and preventive measure of the following diseases. (6)
i. Pellagra
ii. Scurvy
iii. VAD
(b) What do you understand by health economics? List the various government
policies which help to improve the health economics of our country. (2)

5. (a) Highlight the key points of the national population policy to achieve stable
population. (4)
(b) Brieflyexplain the factors which affect high fertilityin India. (2)
(c) What do you understand by biochemical assessment? Explain giving examples. (2)

6. (a) Briefly explain the common measurements used in nutritional anthropometry. (4)
(b) Answer these briefly: (2+2+2)
i) Common methods used to assess dietary intake (enlist only)
ii) Strengths and limitations of 24 – hour recall.
iii) Strengths and limitation of food frequency questionnaire.

7. (a) What is Nutrition Surveillance? Mention anyfour agencies/organization involved

in nutrition monitoring/surveillance in India and type of information collected bythem. (4)
(b) Enlist the various food security programmes of India. Explain any one in detail. (2)

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8. Write down the programme component, target group and their significance in context
of combating malnutrition of following programmes: (2+2+2+2+2)
i. Mid-Day meal programme
ii. ICDS
iii. National nutritional aneamia control programme
iv. National Health Mission
v. PMMVY

9. (a) Briefly explain the food based strategies, which can be adopted to
improve the nutritional status of the population. (4)
(b) Briefly explain the recent strategies/initiatives taken bythe government to
improve clean water, sanitation and street foods.
(4)
10. (a) What are the steps for designing a nutrition health programme? (2)
(b) Explain the contribution of nutritional education programme in changing the
behavior of targeted population. (4)

Section B - OTQ (Objective Type Questions) (20 marks)

1. Explain thefollowingterms: (10)

i. Food Fortification
ii. Food Balance Sheet
iii. Social marketing
iv. MMR
v. Lytherism
vi. Flourosis
vii. Growth Standards
viii. Primary Health Centre
ix. Immunization
x. Formative research

2. List the clinical signs of the following nutritional disorders: (5)

i. Rickets
ii. Goitre
iii. Beri Beri
iv. Ariboflavonosis
v. VitaminA

3. Match the following: (5)

i) Self help group a) Erythrocyte glutathione reductase
ii) Folic acid b) Run by people for their own benefits
iii) Zinc c) Elected and answerable to the community
iv) Riboflavin d) Megaloblastic aneamia
v) Thiamine (B1) e) Growth retardation
f) Beri Beri

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 ASSIGNMENT 5
TMA-5
Principles of Food Science
Course Code:MFN-008
Assignment Code :MFN-008/AST-5/TMA-5 /19-20
Last Date of Submission: For July 2019 session is 28th February, 2020
For January 2020 session is 30th September, 2020
Maximum Marks: 100

This assignment is based on Units 1 -12 of the MFN-008 Course.

SectionA - Descriptive Questions (80 marks)

There are ten questions in this part.Answer all the questions.

1. (a) Define food science and technology and discuss its scope in the context of
dietetics and food service management. (2)
(b) Enumerate the functional role of sugars in bakery industry and food preservation. (4)

2. (a) Discuss the food applications of the following. (6)

i. Starches
ii. Seed gums
iii. Pectins
(b) Define lipids and briefly explain the functional properties of food lipids. (4)

3. (a) How antioxidants prevent the deterioration in fats and oils? Explain briefly. (4)
(b) Briefly discuss the three functional properties of proteins. (4)

4. (a) Mention two applications of: (2+2)

i. Whey protein concentrates
ii. Soy protein concentrates
(b) Discuss the commercial/pharmacological applications of the following in food industry.
i. VitaminA (4)
ii. Vitamin B complex
iii. VitaminE
iv. Sodium

5. (a) Brieflydiscuss the role of enzymes in the following: (3)

i. Bakery industry
ii. Brewing industry
iii. Cheese Production
(b) What is a pigment? Enumerate the three sources of natural pigments. (3)

6. (a) Define the following terms based on their usefulness in the food processing: (2+2)
i. Viscosity
ii. Specific gravity
(b) Define the following terms, giving suitable examples: (6)
i. Emulsions
ii. Foams
iii. Rheology of foods

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7. (a) What are the changes/alterations that occur as a result of freezing in the following: (4)
i. Fruits and vegetables
ii. Meat
(b) Explain the reason behind: (4)
i. Browning of canned fish
ii. Browning caused in heated milk
8. (a) Enumerate the principles of food preservation. Enlist the common
preservation methods used at home. (2)
(b) Explain the principles behind drying. Elaborate on the different drying techniques
and their methods. (2+4)
9. (a) Describe the mechanism of microwave processing. Mention few applications of
microwave heating. (2)
(b) Elaborate the stages of frying process. How can undesirable changes occurring
in foods during deep fat drying be minimized? (4)
(c) List the main steps involved in the preparation of oil from oilseeds. (2)
10. (a) Define product development. Briefly discuss the three phases of developing a
new product. (4)
(b) Write down the importance of sensory evaluation. Briefly explain the different
types of tests used for conducting sensory evaluation? (4)

Section B - OTQ (Objective Type Questions) (20 marks)

1. Explain the following brieflyin 2 – 3 lines: (10)

i. Invert sugars
ii. Food irradiation
iii. Fermentation
iv. Blanching
v. Canning
vi. Pasteurization
vii. Suspension
viii. Functional foods
ix. Rancidity
x. Food hydrocolloids
2. What are the changes that occurs during: (4)
i. Baking of cereals
ii. Sprouting of legumes
iii. Cooking of green vegetables
iv. Storage of bread
3. Fill in the blanks: (6)
i The red of colour of meat is due to…………
ii. ………………is the protein found in wheat.
iii. Biotin occurs as ……..….form in animal origin and ………..form in vegetables,
rice bran, milk etc.
iv. Fermentation of dough for longer period of time leads to the formation of……………and
……. compounds.
v …………………are antioxidant molecules found in plant sources often
responsible for beautiful colouring.
vi. Mayonnaise is an example of ………in……………emulsion.

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 ASSIGNMENT 6
TMA-6
Understanding Computer Applications
Course Code:MFN-010
Assignment Code:MFN-010/AST-6/TMA/19-20
Last Date of Submission: For July, 2019 session is 15th March 2020
For January, 2020 session is 15th October, 2020
MaximumMarks: 100
This assignment is based on Units 1 - 12 of theMFN-010 Course.

There are five questions in this part. Each question carries equal marks.Answer all questions.

1. Create a worksheet using excel having different columns depicting the Serial Number,
Name of the Student, Height, weight and age of the students. Put in the required
data for the respective columns in 50 rows. Also, write step-by-step procedure to
perform the following activities in your answer sheet and prepare a CD for excel
worksheet. Your worksheet should contain the following: (20)
i) Coding of male (M) and female (F) and calculate the number
of males and number of females by giving formula in the cell.
ii) Calculate BMI of each student by putting formula for BMI.
iii) Create three columns of students falling in underweight, normal and
overweight according to WHO, 2004.
iv) Find out sum of the number of students falling in each category of BMI and
average BMI of whole class.
2. Create a MS PowerPoint presentation on any topic of your interest, consisting of about
10 slides.Also, write steps to perform following activities and prepare a CD for
presentation. It should involve all the following activities: (20)
i) It should have a Master Slide with the title.
ii) Insert the header and footer in all the slides except master.
iii) Set the font properties.
iv) One table should be present in one of the slides.
v) One slide should contain a Graph.
vi) Insert an image on one of the slides.

3. Write the step-by-step procedure to perform the following activities in Windows OS: (20))
Finding the list of document files created during last week.
2) Open a document as read only.
3) Creating a new folder.
4) Finding the IP address of your computer.
5) Changing Printer and Printing options.

4. a) Discuss the names and functions of the tools of the standard tool bar and
formatting toolbar. (10)
b) Discuss the commands for applying the following formatting concepts to
the document: (10)
i) Change Font and Font Size
ii) Header and footer
iii) Numbering pages
iv) Creating Hanging Indent
v) Aligningtext
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5. a) Explain the following terms with the help of diagram /examples (if needed): (10)
i) Mail Merge
ii) Scan Disk
iii) Ergonomics
iv) Database
v) Email Etiquette

b) Enlist the steps involved while performing the following tasks during preparation
of a PowerPoint presentation: (10)
i) Creating presentation using a template
ii) Inserting a picture along with text
iii) Inserting a table in the slide
iv) Use bulleted list in the presentation
v) Change the text colour
vi) Inserting a video in the slide

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