IGNOU BPVC 101 SOLVED ASSIGNMENT

Ques 1.

Explain the roles of food in human life. Classify food sources with examples, and 10 analyse how their properties affect processing and consumption.

Ques 2.

Prepare a healthy diet plan for an adolescent or elderly person with justification. Differentiate between health foods and designer foods.

Ques 3.

Explain the human digestive system with a diagram. Describe roles of digestive enzymes in facilitating nutrient breakdown. Apply this knowledge to analyse how enzyme deficiencies (e.g., lactase deficiency) affect digestion and health.

Ques 4.

Identify the major causes and determinants of PEM in different populations. Differentiate marasmus, kwashiorkor, and related disorders. Propose community-level interventions or strategies to prevent and manage PEM effectively.

Ques 5.

Classify food hazards with examples and associated health risks. Suggest practical preventive and control measures to minimize these hazards in household and food establishments.

Ques 6.

 Prepare a pictorial chart of the disorders caused by the excess or deficiency of one macro and one micronutrient.

Ques 7.

Prepare a chart showing the process of digestion of food, absorption and transportation of nutrients.

Ques 8.

Visit any food retail store and gather information on organic/ traditional food products available.

Ques 9.

Calculate the body mass index (BMI) of each member of your family and compare it with the WHO standards and give your recommendations.

Ques 10.

Explain the roles of food in human life. Classify food sources with examples, and 10 analyse how their properties affect processing and consumption.

Ques 11.

Prepare a healthy diet plan for an adolescent or elderly person with justification. Differentiate between health foods and designer foods.

Ques 12.

Explain the human digestive system with a diagram. Describe roles of digestive enzymes in facilitating nutrient breakdown. Apply this knowledge to analyse how enzyme deficiencies (e.g., lactase deficiency) affect digestion and health.

Ques 13.

Identify the major causes and determinants of PEM in different populations. Differentiate marasmus, kwashiorkor, and related disorders. Propose community-level interventions or strategies to prevent and manage PEM effectively.

Ques 14.

Classify food hazards with examples and associated health risks. Suggest practical preventive and control measures to minimize these hazards in household and food establishments.

Ques 15.

 Prepare a pictorial chart of the disorders caused by the excess or deficiency of one macro and one micronutrient.

Ques 16.

Prepare a chart showing the process of digestion of food, absorption and transportation of nutrients.

Ques 17.

Visit any food retail store and gather information on organic/ traditional food products available.

Ques 18.

Calculate the body mass index (BMI) of each member of your family and compare it with the WHO standards and give your recommendations.

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