FREE IGNOU DNHE-01 Nutrition For The Community Solved Assignmnet Jan–Dec 2025

FREE IGNOU DNHE-01 Nutrition for the Community SOLVED ASSIGNMENT Jan–Dec 2025

Part A: Descriptive Type Questions (60 Marks)

Q1. (a) Elaborate the various functions of food.

a) Functions of Food:

Food serves as the foundation for life and health, and it performs multiple vital functions in the human body. The major functions of food can be classified as follows:

FREE IGNOU DNHE-01 Nutrition For The Community Solved Assignmnet Jan–Dec 2025

1. Physiological Functions:

o Energy-Yielding Function:
Food provides energy necessary for all bodily processes such as physical activity, growth, repair, and maintenance of homeostasis. Macronutrients like carbohydrates, fats, and proteins are the main energy providers, with carbohydrates being the primary source.

o Body-Building Function:
Proteins from food support tissue growth, repair, and maintenance. Nutrients like calcium and phosphorus aid in the development and maintenance of bones and teeth.

o Regulatory and Protective Function:
Vitamins and minerals regulate physiological processes such as enzyme activity, nerve transmission, and immune responses. Antioxidants in food (like vitamins A, C, E) help combat oxidative stress, enhancing immunity and overall health.

2. Psychological Function:

o Food also has psychological importance. It satisfies hunger, provides comfort, and is associated with emotions, culture, and tradition, which impacts mental well-being.

3. Social Function:

o Sharing food fosters social bonds, and food plays a central role in celebrations, rituals, and cultural identity.

(b) Describe the functions of carbohydrates. Briefly explain the process of digestion of carbohydrates.

Carbohydrates are a primary macronutrient that play several key roles in the body:

1. Primary Source of Energy:

Carbohydrates are the most readily available and efficient source of energy. Each gram provides approximately 4 kcal. Glucose, the end product of carbohydrate digestion, is the body’s preferred energy source, especially for the brain and red blood cells.

2. Protein-Sparing Action:
When sufficient carbohydrates are available, proteins are spared from being used for energy and are instead utilized for tissue building and repair.

3. Fat Metabolism Regulation:
Adequate carbohydrate intake prevents excessive fat metabolism and formation of ketone bodies, thus reducing the risk of ketosis.

4. Gastrointestinal Health:
Dietary fibers (non-digestible carbohydrates) aid in bowel regularity, prevent constipation, and promote a healthy gut microbiota.

5. Structural Role:
Some carbohydrates, like ribose and deoxyribose, are essential components of nucleic acids (RNA and DNA).

Digestion of Carbohydrates:

The digestion of carbohydrates is a multi-step enzymatic process that begins in the mouth and completes in the small intestine:

1. Mouth:

o Salivary amylase (ptyalin) begins the digestion of starch, breaking it down into maltose and dextrins.

o Action is limited due to short time in the mouth and acidic inactivation in the stomach.

2. Stomach:

o No significant carbohydratedigestion occurs due to the acidic pH that deactivates salivary amylase.

3. Small Intestine:

o Pancreatic amylase continues the breakdown of polysaccharides (starch) into disaccharides (mainly maltose).

o Enzymes from the intestinal mucosa, such as:

§ Maltase (converts maltose to glucose)

§ Lactase (converts lactose to glucose + galactose)

§ Sucrase (converts sucrose to glucose + fructose)
complete the digestion process.

4. Absorption:

o The resulting monosaccharides (glucose, fructose, galactose) are absorbed through the intestinal villi into the bloodstream, primarily via active transport (for glucose and galactose) and facilitated diffusion (for fructose).

5. Utilization:

o Glucose is transported to cells for immediate energy or stored as glycogen in liver and muscles.

Q2. (a) Enumerate the functions of proteins and fats in our body.

Functions of Proteins:

Proteins are essential macronutrients required for numerous physiological processes. Their functions include:

1. Body Building and Repair:

o Proteins are the structural components of cells and tissues. They play a vital role in the growth, development, and repair of body tissues.

2. Enzyme and Hormone Production:

o Many enzymes and some hormones(e.g., insulin, glucagon) are proteins that regulate metabolic processes.

3. Immune Function:

o Antibodies (immunoglobulins) are protein-based and are crucial for immune defense mechanisms.

4. Transportation and Storage:

o Proteins like hemoglobin transport oxygen, while others like ferritin store iron.

5. Energy Source:

o Under conditions of inadequate carbohydrate intake, proteins are deaminated and used for energy (4 kcal/g).

Functions of Fats:

Fats, or lipids, are dense energy-yielding nutrients with critical roles:

1. Energy Storage:

o Fats provide 9 kcal/g and serve as a concentrated energy reserve in adipose tissues.

2. Structural Role:

o Fats are integral components of cell membranes (phospholipids, cholesterol).

3. Insulation and Protection:

o Adipose tissue insulates the body and cushions internal organs.

4. Transport and Absorption of Fat-Soluble Vitamins:

o Fats aid in the absorption of vitamins A, D, E, and K.

5. Synthesis of Bioactive Compounds:

o Fats are precursors for hormones like prostaglandins and steroid hormones.

(b) Difference between Water-Soluble and Fat-Soluble Vitamins:

Criteria	Water-Soluble Vitamins	Fat-Soluble Vitamins
Solubility	Dissolve in water	Dissolve in fats and oils
Storage	Not stored in large amounts in the body; excess excreted in urine	Stored in liver and adipose tissue
Risk of Toxicity	Low (due to regular excretion)	Higher (due to accumulation in the body)
Absorption	Absorbed directly into the bloodstream	Absorbed with dietary fat via lymphatic system
Examples	Vitamin B-complex (B1, B2, B3, B6, B12, folic acid) and Vitamin C	Vitamins A, D, E, and K
Deficiency Symptoms	Appear quickly due to lack of storage	Develop slowly due to storage reserves

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Q3. (a) What are the factors influencing the absorption of iron in the body?

Iron absorption is a complex process influenced by multiple dietary and physiological factors. It mainly occurs in the duodenum and upper jejunum. The key factors include:

1. Form of Iron:

Haem Iron (from animal sources like meat, poultry, and fish) is more readily absorbed (15–35%) compared to Non-Haem Iron (from plant sources), which is less bioavailable (2–20%).

2. Enhancers of Iron Absorption:

Vitamin C (Ascorbic Acid): Converts ferric iron (Fe³⁺) to the more absorbable ferrous form (Fe²⁺).
Animal Proteins: Meat, fish, and poultry enhance non-haem iron absorption due to the "meat factor."
Acidic Medium: Gastric acid (HCl) helps solubilize iron and enhances absorption.

3. Inhibitors of Iron Absorption:

Phytates: Found in whole grains and legumes.
Polyphenols and Tannins: Present in tea, coffee, and some fruits.
Calcium and Zinc: Compete with iron for absorption.
Oxalates: Present in spinach, beet greens.

4. Physiological Factors:

Iron Status of the Body: Absorption increases in states of iron deficiency.
Age and Gender: Higher absorption in growing children, menstruating women, and pregnant women.
Health Conditions: Gastrointestinal disorders like celiac disease or chronic diarrhea may impair iron absorption.

(b) Briefly explain the guidelines you will use to plan balanced diets. (6 marks)

A balanced diet is one that provides all essential nutrients in appropriate proportions to maintain health, support growth, and prevent diseases. The following guidelines should be followed by a nutritionist while planning balanced diets:

1. Follow the Food Group Approach:

Include items from all five major food groups:

Cereals and millets
Pulses and legumes
Fruits and vegetables
Milk and dairy products
Fats and oils (in moderation)

2. Ensure Nutrient Adequacy:

The diet must provide sufficient macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals) based on age, gender, activity level, and physiological status.

3. Maintain Caloric Balance:

Energy intake should match energy expenditure to prevent undernutrition or overweight/obesity.

4. Promote Variety:

Encourage dietary diversity to avoid nutrient gaps and enhance palatability and acceptability.

5. Limit Intake of Harmful Substances:

Minimize intake of excess salt, sugar, saturated fats, trans fats, and highly processed foods.

6. Cultural and Economic Considerations:

Plan diets that are culturally acceptable, locally available, and economically feasible.

7. Hydration:

Ensure adequate fluid intake—primarily water—to maintain hydration and support metabolism.

8. Special Needs:

Modify diets for specific populations (e.g., pregnant women, elderly, children, athletes, patients with chronic diseases).

Q4. (a) Discuss the concept and aims of meal planning. Identify the factors that need to be considered in meal planning.

Meal planning refers to the organized process of selecting, preparing, and serving meals that meet the nutritional, economic, and personal needs of individuals or families. It is a scientific and systematic approach that ensures the provision of a nutritionally adequate, balanced, and appealing diet over a specific period. The goal is not only to provide nourishment but also to promote health, prevent nutrient deficiencies, and support optimal physical and mental functioning.

The aims of meal planning include:

· To provide a balanced diet containing all essential nutrients in appropriate quantities.

· To meet individual nutritional requirements based on age, gender, physical activity, physiological state (e.g., pregnancy, illness).

· To ensure variety and palatability in meals to avoid monotony and enhance appetite.

· To promote wise use of resources—time, money, and ingredients—while minimizing wastage.

· To incorporate cultural and regional food preferences and dietary habits.

· To ensure food safety and hygiene in preparation and storage practices.

Factors to be Considered in Meal Planning:

While planning meals, a nutritionist must consider several interrelated factors to ensure adequacy, feasibility, and acceptability:

1. Nutritional Requirements:
Planning should be based on the Recommended Dietary Allowances (RDAs), ensuring adequate intake of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals) specific to the individual's life stage and condition.

2. Age, Sex, and Physiological State:
Nutritional needs differ with age (e.g., children vs. elderly), gender (men require slightly more calories and protein), and physiological state (e.g., pregnancy, lactation, illness, recovery).

3. Activity Level:
A sedentary individual requires fewer calories compared to a physically active one. Meal plans should reflect this variation to avoid undernutrition or obesity.

4. Economic Status:
Meals should be cost-effective and make optimal use of available resources without compromising nutritional quality.

5. Cultural and Religious Practices:
Meal planning should respect and integrate food choices based on cultural norms, religious beliefs, and food taboos.

6. Seasonal Availability of Foods:
Using seasonal fruits and vegetables ensures freshness, better taste, and nutritional value, and is often more economical.

7. Time and Skills Available for Cooking:
Recipes and meal schedules must align with the availability of time and cooking skills in the household, especially in dual-working families.

8. Food Preferences and Allergies:
Meal plans must consider likes, dislikes, and medical restrictions such as food allergies or intolerances (e.g., gluten-free or lactose-free diets).

(b) How will you estimate energy requirements of an adult man?

Estimating the energy requirements of an adult male involves calculating the Total Energy Expenditure (TEE), which is the sum of:

1. Basal Metabolic Rate (BMR):
This is the energy required to maintain essential body functions at rest (e.g., breathing, circulation, cellular activity). BMR depends on age, weight, height, and body composition. It typically accounts for 60–70% of TEE.

2. Physical Activity Level (PAL):
This factor varies based on the intensity of daily activities:

o Sedentary: Office work, minimal movement

o Moderate: Light physical work or walking

o Heavy: Manual labor or athletic training
The BMR is multiplied by a PAL factor to get TEE. For example, a moderately active adult man may need BMR × 1.7.

3. Thermic Effect of Food (TEF):
This accounts for about 10% of TEE and represents the energy used for digestion, absorption, and metabolism of food.

4. Standard Estimation (ICMR/NIN):
As per ICMR (Indian Council of Medical Research), a moderately active adult man (18–60 years) requires approximately 2,425 kcal/day, while a sedentary adult requires around 2,320 kcal/day, and a heavy worker may need 3,800 kcal/day.

To estimate individual energy needs, you may use the Harris-Benedict Equation or Mifflin-St Jeor Equation for more precise calculation, adjusted for physical activity.

Q5. (a) What are the nutrient requirements during the last trimester of pregnancy? Give the RDA.

The third trimester of pregnancy (weeks 28 to 40) is marked by rapid fetal growth and increased maternal tissue development, requiring enhanced intake of both macro- and micronutrients to support the health of the mother and fetus.

Energy:

· Additional 450 kcal/day is required during the third trimester to support fetal growth and maternal metabolism.
RDA (ICMR/NIN, 2020):

o Total energy requirement: ~2,500–2,600 kcal/day (depending on activity level).

Proteins:

· Protein demand increases significantly to support the synthesis of fetal tissues, placenta, amniotic fluid, and maternal tissues (like uterus and breast).
RDA (ICMR/NIN):

o Additional 23 g/day over the adult female requirement (i.e., ~78 g/day total).

Calcium:

· Required for fetal bone and teeth development, especially in the third trimester when calcification intensifies.
RDA:

o 1,200 mg/day

Iron:

· Crucial for the formation of fetal and maternal hemoglobin and prevention of anemia.
RDA: 40 mg/day (due to increased blood volume and fetal demands)

Folic Acid (Folate):

· Important to prevent neural tube defects and support DNA synthesis and cell division.
RDA: 600 µg/day

Vitamin A:

· Required for fetal organ development, vision, and immune function.
RDA: 850 µg/day (Retinol Equivalent)

Other Micronutrients:

· Zinc, iodine, and vitamin B12 needs also increase to support cellular growth, thyroid function, and neurological development.

It is crucial that dietary planning in the third trimester meets these increased requirements through a well-balanced, nutrient-dense diet to ensure maternal health and optimal fetal development.

(b) What is ARF? Why do we use ARF in the context of complementary feeding? (6 marks)

What is ARF?

ARF stands for Amylase-Rich Food. It is a specially prepared food product made by germinating (malting) cereal grains like wheat, millet, or rice, followed by drying and grinding. This process activates the enzyme amylase, which helps break down complex carbohydrates (starch) into simpler sugars (maltose, dextrins), making the food easier to digest.

ARF Used in the Context of Complementary Feeding

ARF plays a vital role in complementary feeding (starting from 6 months of age), when breast milk alone no longer fulfills the growing infant’s nutritional needs. The key benefits of using ARF are:

1. Reduces Bulk of Complementary Food:

o One of the major challenges in infant feeding is the bulky nature of cereal-based weaning foods, which limits the infant’s ability to consume adequate calories and nutrients.

o ARF reduces the viscosity of the gruel, making it more energy-dense, without increasing the volume—therefore improving caloric and nutrient intake.

2. Improves Digestibility:

o Germination increases the bioavailability of nutrients and partially pre-digests starch, enhancing digestive tolerance for infants.

3. Prevents Malnutrition:

o By enabling the preparation of calorie-dense, easily swallowable foods, ARF contributes to the prevention of protein-energy malnutrition during the weaning phase.

4. Culturally Appropriate and Economical:

o ARF can be easily prepared at home using locally available cereals, making it a cost-effective and culturally acceptable intervention for low-resource settings.

In summary, ARF is a valuable tool in improving the quality and acceptability of complementary foods, especially in resource-constrained communities, ensuring infants get sufficient energy and nutrients during a critical growth phase.

6. (a) Discuss the major considerations you will keep in mind while feeding adolescents.

(b) What points would you consider to bring about economy in food budgeting? (6 marks)

Q7. (a) Give the classification of food based on perishability. Give examples of food in each category.

(b) Differentiate between food contamination and food adulteration, giving examples. (6 marks)

8. (a) Enlist the causes and preventive measures of the following nutritional deficiency disorders: (i) Anaemia (ii) Vitamin A deficiency.

(b) What are the clinical features of the deficiency of Vitamin D in children and in adults? (6 marks)

Q9. Discuss the clinical features and dietary management of the following disorders: (i) Obesity (ii) Hypertension (iii) Diarrhoea (6 marks)

Q10. (a) List any two welfare programmes implemented by the Government for children. Describe their objectives and components.

(b) What do you understand by the terms 'Growth monitoring' and 'Growth faltering'? (6 marks)

Part B: Application Questions (40 Marks)

Q1. Calculate the energy and protein content of the snacks for Suvarna and determine their suitability. (10 marks)

Q2. Prepare a diet for a moderately active man belonging to a low socio-economic group. (10 marks)

Q3. Plot Piyush’s weights on a growth chart and analyze the growth curve. Advise his mother. (10 marks)

Q4. Visit a primary school and analyze the Mid-Day Meal menu. (10 marks)

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FREE IGNOU DNHE-01 Nutrition for the Community SOLVED ASSIGNMENT Jan–Dec 2025

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Submission Date :

· 30 April 2025 (if enrolled in the July 2025 Session)

· 30th Sept, 2025 (if enrolled in the January 2025 session).

IGNOU Instructions for the DNHE 001 Nutrition for the Community Assignments

FREE IGNOU DNHE-01 Nutrition for the Community SOLVED ASSIGNMENT Jan–Dec 2025

Before attempting the assignment, please read the following instructions carefully.

1. Read the detailed instructions about the assignment given in the Handbook and Programme Guide.

2. Write your enrolment 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 the name of the study centre you are attached to in the centre of the first page of your response sheet(s).

4. Use only foolscap size paper for your response and tag all the pages carefully

5. Write the relevant question number with each answer.

6. You should write in your own handwriting.

GUIDELINES FOR IGNOU Assignments 2024-25

FREE IGNOU DNHE-01 Nutrition for the Community SOLVED ASSIGNMENT Jan–Dec 2025

You will find it useful to keep the following points in mind:

1. Planning: Read the questions carefully. Go through the units on which they are based. Make some points regarding each question and then rearrange these in a logical order. And please write the answers in your own words. Do not reproduce passages from the units.

2. Organisation: Be a little more selective and analytic before drawing up a rough outline of your answer. In an essay-type question, give adequate 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 summarise your response to the question. In the course of your answer, you may like to make references to other texts or critics as this will add some depth to your analysis.

3. Presentation: Once you are satisfied with your answers, you can write down the final version for submission, writing each answer neatly and underlining the points you wish to emphasize.

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FREE IGNOU DNHE-01 Nutrition for the Community SOLVED ASSIGNMENT Jan–Dec 2025

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FREE IGNOU DNHE-01 Nutrition For The Community Solved Assignmnet Jan–Dec 2025

Factors to be Considered in Meal Planning:

Energy:

Proteins:

Calcium:

Iron:

Folic Acid (Folate):

Vitamin A:

Other Micronutrients:

What is ARF?

ARF Used in the Context of Complementary Feeding

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