Description
Diploma Programme in Nutrition and Health Education
DNHE-1: Nutrition for the Community
ASSIGNMENT -1
January 2026
and
July 2026
All questions are compulsory1.
1.a) Discuss the various dimensions of health.
b) Differentiate between available and non-available carbohydrates, giving examples.
2.a) Describe the digestion, absorption and utilization of fats in the body.
b) What are the various water soluble vitamins? Describe the functions of any one of them.
3.a) What are the functions of calcium and phosphorus in our body ?
b) How are Recommended Dietary Allowances useful in planning Balanced Diets? (
4.a) What are the physiological changes that occur in a woman’s body during pregnancy and how do they impact the nutrient needs ?
b) List all those nutrients whose RDA changes based on gender in the 10 to 12 years category, giving suitable justifications.
5.What are the various factors to be considered while planning meals for the following: (i) Preschooler (ii) Elderly person
6.a) What are the steps involved in preparing a short-term food budget ?
b) Throw light on the different types of sweeteners available in the Indian market
7.a) Discuss what a brand and grade in a food item denote.
b) Elaborate on the different methods of storage of food.
8.a) Enumerate any two common processes used for preserving food at home
.b) List the measures you would adopt to prevent adulteration of food.
9.Briefly explain any three of the following :
(i) Causative factors of PEM
(ii) Prevention of nutritional anaemia
(iii)Risk factors for Obesity
(iv) Dietary management in diarrhoea
10.a) Enumerate the different methods of diet survey. Explain any one in detail.
b) Discuss the major features of National Iodine Deficiency Disorders Control Programme
Section B – Application Question (AQ) (40 marks)
1 Design a simple poster/handout (in Hindi or English) summarizing key messages related to common causes of iron deficiency anaemia, dietary sources of iron, and cooking practices that increase iron absorption, hygienic cooking/storage practices for prevention of iron deficiency anaemia.
2.Arun is a moderately active adult from a low socio-economic background. Prepare a 7-day balanced diet using locally available, affordable foods — applying principles from Unit 7 of DNHE-1.Calculate daily cost (approximate) and suggest substitutions to maintain nutrient adequacy while minimizing cost. Record your observations in the table given below:
3.Measure the MUAC of 10 children (1–5 years) in a community and assess their nutritional status using colour-coded MUAC standards (Green–Normal, Yellow–Moderate, Red Severe). (Refer to DNHE 1 Vol 2, Unit 25). Record your observations in the table given below:
4.Select a commonly used vegetable (e.g., spinach, fenugreek leaves, carrots, beans) and observe the physical changes before and after sun drying. Record changes in colour, texture, weight, and estimate possible nutrient loss (especially vitamin and moisture content)(Unit 15 DNHE-1). Record your observations in the Table given below:
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