IGNOU CFN SOLVED ASSIGNMENT 2023 : -This is the right place to Get IGNOU CFN January 2023 and July 2023 Solved Assignment. Get all IGNOU Certificate Programme in Food and Nutrition Assignment Solved Assignment PDF 2023 solved. All assignments are prepared by the best faculty. All questions were solved According to IGNOU Guidelines. To assist them in this, we provide complete solutions in developing these assignments.we provide complete solutions for developing these assignments.It is helpful for all students who have to submit their assignments to the IGNOU study center to attend their upcoming TEE Examination
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| Course Code | Course Name | HINDI | ENGLISH |
| CFN-1 | You and Your Food | ||
| CFN-2 | Your Food and Its Utilization | ||
| CFN-3 | Economics of Food |
Submission Of Solved Assignment
You need to submit all the assignments within the stipulated time for being eligible to appear in the term-end examination. The completed assignments should be submitted as per the following schedule.
| Session | Last Date of Submission | To be Sent |
| For January 2023 session
For July 2023 session |
30th March 2023
30th September 2023 |
To the Coordinator of the Study Centre allotted to you |
Date will be extended according to IGNOU notice
WISH YOU ALL THE BEST!
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IGNOU Assignment Cover Page Link
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Ans:- No, only Handwritten assignments are accepted by IGNOU. Visit ignouassignments.in for the Assignment, Previous year’s question papers, Exam details, Notifications, and many more. If you need more question papers or assignments comment down. IGNOU CFN SOLVED ASSIGNMENT 2023
IGNOU CFN 1 QUESTION
ASSIGNMENT 1 (TMA-1)
Course Code: CFN-1
Assignment Code: CFN-1/AST-1/TMA-1/23
For January 2023 session last date of Submission: 30thApril, 2023
For July 2023 session last date of Submission: 30thOctober, 2023
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
- B) Practical Exercise
Part A: Descriptive Type Question
(60 Marks)
(40 Marks)
(60 Marks)
All questions are compulsory
- a) Define food. List the factors determining food acceptance. Describe briefly any
one factor determining food acceptance with examples.
- b) What are the physiological functions of food? Answer briefly.
(3)
(3)
- a) Calculate the energy value of the following foods in kcal:
- i) One teaspoon containing 5 gram of sugar
- ii) One tablespoon containing 15 gram of mustard oil
iii) One cup lemon water containing 150 ml water, 10 gram sugar and 2gram salt
- b) Explain the importance of water in our body.
(3)
(3)
- Write the functions, sources and the effects of deficiency of the following nutrients:
- a) Vitamin D
- b) Vitamin C
- c) Calcium
(2)
(2)
(2)
- a) “Selection of a balanced diet is easier if foods are categorized into food groups”
Justify this statement highlighting the three food groups based on the functions they
perform in the body.
- b) “Indian dietary pattern (whether vegetarian or non-vegetarian) is healthier
compared to Western dietary patterns”. Justify this statement.
(3)
(3)
- a) Write about the classification of beverages.
- b) List six general rules of personal and food hygiene while handling and cooking
food.
(3)
(3)
- Enlist the methods of preserving perishable food, giving an example for each
method. Explain briefly any two methods of preservation.
(2+4)
- a) List the criteria for selection of cereals.
- b) Comment on the nutritive value of cereals.
(3)
(3)
- a) What are the changes that take place in fats and oils on heating? Write in brief.
- b) What are artificial sweeteners? What is the role of artificial sweeteners in health
and disease?
(3)
(3)
- Explain briefly the nutritive value of:
- a) Pulses
- b) Nuts and Oilseeds
- c) Vegetables
- d) Fruits
(3)
(3)
(3)
(3)
PART B (Practical Exercises) (40 Marks)
There are four exercises in this part. You must attend all the questions.
- Examine the containers/label of the following ready-to-eat convenience foods and
write the information collected in the format given below:
Tomato
sauce
Fruit juice Frozen peas
Name of the food
item
Brand name
Weight
MRP
Date of Expiry
(5)
Standards-ISI /
FSSAI/Agmark etc
Manufacturing date
Nutrient
composition
Directions for use
Write the advantages and disadvantages of convenience foods (Refer DNHE 1,
Unit 21)
(5)
- Make a list of 10 spices and condiments used in your household. In which form
(whole/grounded/roasted) and food recipes are they used. Also mention the
importance of spices and condiments in our diet. What points would you keep in
mind in selection of spices? (Refer DNHE 1, Unit 19)
S.No Name of
spice/
condiments
in English
Name of
spice/
condiments
in Hindi
Form it is used
(whole/
grounded/roasted/
any other)
Remarks about the
Spice/condiment
10
- Visit a milk dairy/milk vending outlet/Mother dairy booth in your locality. List the
types of milk and milk products available. Compare the cost of these items per
litre/kg. What is the nutritive value of milk and/or products. Present your answer in
tabulated form.
10
- In your house/mess/canteen observe the preparation of
- a) Dal
- b) Roti
- c) Rice
Write the methods used in pre-preparation of food and the cooking methods for
each of the three preparations.