IGNOU DNHE-001 Solved Assignment 2025-26 (English Medium) – Free PDF Download
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DNHE-001 Solved Assignment 2025-26
Course: Diploma in Nutrition and Health
Education (DNHE)
Subject Code: DNHE-001
Assignment Year: 2025-26
Language: English Medium
Prepared by: MyExamSolution Team
📢 Important Note from IGNOU:
- Attempt all questions.
- Your assignment must be
written by hand. Typed or printed assignments are not accepted.
- Word limit: Around 500–700
words per answer unless specified.
- Submit before the last date
to your study centre.
DNHE-001
Solved Assignment 2025-26
Section A
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:
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 carbohydrate digestion 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.
Part B: Application Questions (40 Marks)
Q1. Calculate the energy and protein content of the snacks for
Suvarna and determine their suitability. (10 marks)
(Suvarna)
Objective:
To assess the suitability of three proposed snacks for Suvarna, a
pregnant woman advised to consume snacks between meals that provide a minimum of
500 kcal energy and 8–10 grams of protein per serving.
Methodology:
Each dish’s ingredients were analyzed using average values from
the Indian
Food Composition Tables (IFCT). Total energy and protein
contents were calculated for the entire preparation. Based on the final
nutritional values, each dish was assessed for suitability.
Tips for Writing DNHE-001 Assignment
- Write answers in your own
handwriting using blue or black pen.
- Use simple English
with correct nutrition terminology.
- Include examples, tables,
and diagrams wherever possible.
- Avoid copying directly from
books or the internet – IGNOU uses plagiarism checks.
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Solved Assignment 2025-26 (PDF)
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