CFN-1 EM 2026 SOLVED ASSIGNMENT

Description

Certificate Programme in Food and Nutrition
CFN-1: You and Your Food
ASSIGNMENT- 1
January 2026 and July 2026

ASSIGNMENT 1 (TMA-1)

Course Code: CFN-1

Assignment Code: CFN-1/AST-1/TMA-1/26

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.

Part A: Descriptive Type Question All questions are compulsory

1.a) Define the terms- Food and Nutrition.

b) Elaborate the factors which determine food acceptance.

2.a) Briefly state the functions and three important food sources of the following nutrients in our body i) Vitamin A ii) Calcium

b) Enlist the effects of deficiency of the following nutrients in the body:

i) Vitamin D ii) Iron iii) Protein

.3.a) Calculate the energy value of the following foods in kcal:

i) Two teaspoon containing 5 gram of sugar in each teaspoon

ii) One tablespoon containing 15 gram of Sunflower oil iii) Lemon water containing 150 ml water, 50 ml lemon juice, 15 gram sugar and 1 gram salt

b) Explain the importance of fibre in our body.

4.a) Discuss the nutritional adequacy of vegetarian and non-vegetarian diets.

b) Comment briefly on the effect of pre-cooking methods on the quality of food.

5.a) Briefly explain the methods you would adopt for preserving perishable foods.

b) Describe the effect of dry cooking methods on foods.

6.a) Comment briefly on the following:

i) Nutritive value of Milk and Milk products.

ii) Choice of cooking medium.

iii) Types of Sugar and Jaggery.

b) Role of salt in food preparations. Explain giving examples.

7.a) “Nuts and oilseeds are rich sources of more than one nutrient.” Explain giving examples.

b) Why should we include seasonal fruits and vegetables in our diet ? Explain giving examples.

8.a) Present the nutritive value of cereals.

b) Briefly describe the preparation and uses of Pulses in Indian diet

9.. a) Elaborate on the following , giving examples:

i) Carbonated beverages.

ii) Ways by which contagion spread.

iii) Preparation of Coffee Beverage.

b) What are Convenience foods? Highlight the points to be kept in mind while buying convenience foods.

PART B (Practical Exercises) There are four exercises in this part. You must attend all the questions

. 1. In your house/mess/canteen observe the preparation of a) Rajma b) Roti c) Cauliflower potato vegetable. Write the methods used in pre-preparation of food and the cooking methods for each of the three preparations in a tabular form. (Refer to Unit 8) S.No Food Item Pre-preparation 1. Cooking Method

2.Conduct a market survey to find out the perishable, non- perishable and semi perishable foods available in your region. List them down and suggest two preparations from perishable, non-perishable and semi-perishable foods. Also suggest the causes of Food Spoilage. (Refer to Unit 10)

3.Take 100 gm of any four types of whole pulses and record the time taken for sprouting in each of them. Indicate the method and the time taken for sprouting to sprout each of the items. Prepare and mention any two recipes of the sprouts. Comment on Nutritional value of the sprouted pulses. (Refer to Unit 14)

4.Visit a street food vendor in your locality. Observe and record the following practices related to food hygiene. Identify the right and wrong practices and suggest modifications to correct them. (Refer to Unit 9).