CFN

Certificate Programme in Food and Nutrition

ASSIGNMENTS 1-3
January 2024 and July 2024

School of Continuing Education

Indira Gandhi National Open University
Maidan Garhi, New Delhi -110068
 Certificate Programme in Food and Nutrition (CFN)
ASSIGNMENTS 1-3
2024
Dear Students,
You will have to do three assignments in all. Each Tutor Marked Assignment 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
thecentre 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.

2
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:
 Your roll number, name and address have been written correctly.
 The title of the course and assignment number has been written clearly.
 Each assignment has been written on separate sheets and pinned properly.
 All the questions in the assignments have been
answered. Nowread the guidelines before answering
questions.

GUIDELINES FOR TMA

The Tutor Marked Assignments have two parts.
Section A: Descriptive Questions (60 marks)
Section B: Practical Activities (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) Presentations: 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.
 ASSIGNMENT 1 (TMA-1)
Course Code: CFN-1
Assignment Code: CFN-1/AST-1/TMA-1/24
For January 2024 session last date of Submission: 30 th May, 2024
For July 2024 session last date of Submission: 30 th November, 2024
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 Question (60 Marks)
B) Practical Exercise (40 Marks)
Part A: Descriptive Type Question (60 Marks)
All questions are compulsory
1. a) What are nutrients? Enlist the nutrients required by our body? (1+2)

b) Enumerate on any one factor from each of the following: (3)

i) Socio-cultural factors influencing food selection.
ii) Physiological factors influencing food selection.
iii) Psycho-social factors influencing food selection.
2. a) Briefly describe the physiological functions of food. (3)

b) Enlist the major functions of the following: (3)

i) Carbohydrates
ii) Fats
iii) Water
3. a) Why is Vitamin C called the ‘fresh food Vitamin’?. Explain giving examples of (3)
rich sources of Vitamin C.

b) Briefly state the functions and effects of deficiency of the following nutrients in
our body: (3)
i) Vitamin A
ii) Iodine
iii) Iron
4. a) Comment on the following briefly: (2+2+2)
i) Basic Food Groups
ii) Mutual supplementation of certain foods in our diet increases their nutritional
value.
iii) Nutritional adequacy of Indian diets.
(3)
 b) Explain briefly the effect of pre-cooking methods on quality of food giving
appropriate examples.
5. a) State the general rules of food hygiene to be observed while cooking and (3)
handling food.

b) Enumerate the following:

i) Causes of food spoilage (2+2+2)
ii) Chemical preservation of food
iii) Points to be kept in mind while selecting cereals.
6. a) Comment briefly on the following: (3)
i) Fermentation and sprouting improves the nutritional quality of pulses.
ii) Changes in fats and oils on heating.
iii) Properties of sugar

b) ‘Curds are equally nutritive as milk but more easily digestible’. Justify this (3)
statement.

7. a) ‘Eggs have a wide variety of uses in food preparation’. Discuss briefly the (3)
various uses of eggs in our daily diet, giving examples.

b) Describe the methods you would adopt for minimizing the nutrient losses while
cooking vegetables. (3)

8. a) What points will you keep in mind while selecting fruits? How can you prevent (3)
browning of cut fruits?

b) State the importance of spices and condiments in our diet. Explain the uses of
salt and ‘garam masala’ in our daily cooking. (3)

9. a) Elaborate on the following: (3)

i) Carbonated beverage
ii) Adulterant found in chana dal/ besan.
iii) Constituents of tea.

b) What are Convenience foods? What information is mandatory on a label of

convenience foods?

(3)
PART B (Practical Exercises) (40 Marks)
There are four exercises in this part. You must attend all the questions.
1. What are the preparations made in your home in the following occasions / (10)
situations? Write the cooking method used and the nutritive content of each of
these preparations. (Refer to Unit 1 & Unit 8)
a) Guest Meal
b) Introduction of first solid food for a baby (Annaprasana)
c) Pregnancy (7th Month)
d) Festivals- Diwali / Eid , Sankranti
2. List what you ate for breakfast, lunch and dinner yesterday. Classify them into (10)
energy giving, body building, protective/ regulatory foods. Give three suggestions
for improving the menu. (Refer to Unit 5).

S.No Meal Energy Giving Body Building Protective /

Regulatory

3. Visit a Food Business Operator (FBO) in your locality. Observe and record the (10)
following practices related to food hygiene. Identify the right and wrong practices
and suggest modifications to correct them. (Refer to Unit 9). Present your answer
in tabular form.

Practices Right Wrong Suggestions for

modifications

Food preparation
Food service
Storage of food and water
Storage of leftovers
Disposal of food waste
4. List the millets commonly consumed in your region. Give the method of (10)
preparation of two traditional millet recipes from your region. Give the nutritional
value of the recipes. Enlist ways to incorporate millets in your daily diet. (Refer to
Unit 11)
 ASSIGNMENT 2 (TMA-2)
Course Code: CFN-2
Assignment Code: CFN-2/AST-2/TMA-2/24
For January 2024 session last date of Submission: 30 th May, 2024
For July 2024 session last date of Submission: 30 th November, 2024
Maximum Marks: 100
Assignment-2 consists of two parts and is of 100 marks. The weightage given to each part is
indicated in the brackets.
A) Descriptive type question ( 60 marks)
B) Practical Exercise (40 marks)
Section A: Descriptive Type Questions (60 Marks)
All questions are compulsory
1. a) Briefly explain the regulatory functions of food, giving examples. (3)
b) What is RDA ? How does it help in planning balanced diet ? (1+2)
2. a) Classify the activity performed by individuals. Indicate the activity group to (3)
which the following people belong:
i) College Lecturer
ii) Paper Delivery man
iii) Loader in the dock
(3)
b) Elaborate on the body building food group, highlighting the foods included in
the group, the size of one serving and the suggested number of servings for a
sedentary man.
3. a) How do enzymes assist in digestion ? Explain the process and the enzymes (6)
involved in the digestion of protein, carbohydrates and fats.
b) Explain briefly the critical growth periods, giving examples. (3)
4. a) Present the WHO classification for body mass index (BMI) for categorizing (2)
adults into different grades of malnutrition.
b) List any four common nutrient deficiency disorders affecting children in our
(4)
country. What are the consequences of these disorders and what measures would
you adopt to prevent them ?
5. a) “Energy requirements of adults are based on physical activity and age.” Justify (3)
the statement highlighting the energy needs.
b) Enlist the nutrient requirement for energy, protein, iron and calcium for a
(4)
lactating women. Enlist the points you will keep in mind to meet the requirements.
6. a) Enumerate the importance of breastfeeding and present the guidelines for (1+2)
introducing complementary foods in the diet of infants.
b) Why are snacks important in the diet of preschoolers ? Suggest two nutritious (1+2)
snacks for preschoolers giving the nutritional contribution of these snacks in
the diet of preschoolers.
7. a) State the nutritional requirements of school age children. How will you meet (2+2)
their nutrition needs ?
b) Enlist the factors that influence adolescents' food habits. Outline the problems
(2+2)
that might affect their nutritional status.
8. a) Briefly explain the factors affecting nutritional requirement of elderly. (3)
b) Briefly explain the following: (3)
i) Nutrition related problems during pregnancy.
ii) Dietary Assessment Methods and significance
iii) Growth monitoring and its relevance
9. a) How does convenience of food preparation affect food habits ? (3)
b) List the misinformation/fallacies you have come across with regards to the (3)
following foods:
(i) Cereals and Cereal products
(ii) Water
(iii) Oils and Fats
Section B – Practical Exercises (40 marks)

1. Enlist the vegetables and fruits you like from Group 3(Protective and regulatory food (10)
group). Prepare a list of vegetables and fruits which are in season and the price per
kilogram of the same. List the advantages of buying seasonal fruits and vegetables and
state the importance of fruits and vegetables in our diet (Refer to Unit 3).

S.NO. Name of fruit/ vegetables Price/ kg

2. Record the weight of a 4 or 5 year old child from each of these: a low, middle and high (10)
income group family. Plot their weights on the growth chart (Refer to Growth chart
given on Page 74 and 75). Record your observation on the growth status of these three
children.
3. Record the food intake of an elderly person in your neighbourhood and answer the (10)
following questions after analysing their food intake. (Refer to Unit 14)
Name: Height:
Age: Weight:
Gender: BMI:
S.No Meal Menu Amount

i) Have they included foods from all food groups?

ii) What are the number of servings from each group?
iii) Do they meet their daily requirement?
iv) What advice will you give them for modifying their diet, within the same budget?
4. Visit any one pregnant women in your neighbourhood. Record her food intake, age, month of
pregnancy, income group, weight, height, food habits and state the number of servings she
(10)
has consumed of the following: (Refer to Unit 8)
 Cereals and Millets:
 Protein Foods:
 Protective Foods:
 Other Vegetables
  Oil, Butter and Ghee
 Sugar and Jaggery
Name: Height:
Age: Weight:
Income Group: BMI:
Month of Pregnancy: Food Habits:

S.No Meal Menu Number of Servings

Comment if her diet is nutritionally adequate or not, suggest modifications that she should
make to have a well balanced diet?
 ASSIGNMENT 3 (TMA-3)
Course Code: CFN-3
Assignment Code: CFN-3/AST-3/TMA-3/24
For January 2024 session last date of Submission: 30 th May, 2024
For July 2024 session last date of Submission: 30 th November, 2024
Maximum Marks: 100

Assignment-3 consists of two parts. Total marks is 100. The weightage given to each
part is indicated in the brackets.
A) Descriptive Type Question (60Marks)
B) Practical Exercise (40Marks)
Part A: Descriptive Type Question (60 Marks)

1. a. Define food budgeting. Discuss the factors you would consider while (1+3)
preparing a food budget for a food service unit.
b. Explain the following briefly : (2+2+2)
(a) Importance of kitchen garden in food production.
(b) Livestock form a very important source of production of food.
(c) Foods from water.
2. a) Elaborate on the three distinct ration cards issued under the TPDS. (3)
b) What are the components of food subsidy? What are its benefits to the (3)
consumer ?
3. a) Explain the non-product specific agricultural subsidy granted by the (5)
Government.
(b) Give the objectives and the components of the National Agriculture (3)
Policy.
4. a. What is a poultry enterprise ? List the Government schemes or (1+2)
programmes launched by the Government for poultry development.
b. Differentiate between 'Capture fisheries' and 'Culture fisheries', (3)
highlighting their types and categories.
5. a. What do you understand by a dairy enterprise? Explain briefly how (1+3)
Operation Flood has helped farmers in income generation.
b. Briefly explain the following: (3)
i. Products of a poultry farm
ii. Government programme for cattle development
iii. Role of ATMA
6. "Different types of supplementary feeding programmes have evolved over (6)
the years to combat malnutrition." Comment on the statement highlighting
the different programmes and their supplementary feeding components.
7. a) What is the importance of grading food ? On what basis are fruits and (1+2)
vegetables graded ?
b. What are food laws ? List the main objectives of the Food Safety and (1+2)
Standards Act, 2006 ?
8. What is food adulteration ? Describe the hazards posed by adulterants (1+3)
present in food as well as the economic loss to the consumer.
9. a) Discuss the role of the following in educating the consumers : (2+2)
i. Media
ii. Consumer protection groups
b) What are the rights of consumers which the Consumer Protection (3)
Council strives to promote and protect ?

PART B (Practical Exercises) (40 Marks)

There are four exercises in this part. You have to attempt all the questions.
1. Visit a fair price shop and another regular retail shop in your locality and record the (5)
prices at which the following commodities are sold in these two shops (Remember the
quality of commodity selected in these two shops should be the same). Comment on
your observation. (Refer to Unit 3)
Commodity Price at Fair Price Price at Retail Shop
Shop
1) Rice
2) Wheat
3) Suji
4) Sugar
5) Maida
6) Mustard Oil /
Refined Oil

2. a) Visit your nearest Primary Health Centre / Mohalla Clinic and record the ante-natal (5)
and post-natal services provided to pregnant and lactating women under the ICDS
scheme.
b) Visit any Anganwadi centre (under ICDS) near you and enlist the activities carried (10)
out and the beneficiaries availing the facilities.
3. Prepare a plan for a model kitchen garden. Give details of different fruits and (10)
vegetables which can be grown in the summer season. (Refer to Unit 2)
4. Collect three different samples ( packed and loose both ) of milk, turmeric, yellow (10)
dal and coffee powder and carry out simple tests to detect adulteration at home (Refer
to DART Book (fssai.gov.in).

Record your observations in the following format:

Milk Packed / Loose Adulterant
Water Detergent
M1
M2
M3

Turmeric Packed / Loose Adulterant

Lead Chromate Artificial Colour
T1
T2
T3

Yellow Packed / Loose Adulterant

Dal Khesari Dal Colour
D1
D2
D3

Coffee Packed / Loose Adulterant

Powder Clay Chicory Powder
C1
C2
C3