ANC 01 course, Nutrition for the Community explores the critical role of nutrition in promoting public health. Designed for students interested in understanding community nutrition, the course covers the fundamentals of food science, the relationship between diet and health, and the unique nutritional needs of different population groups. It also emphasizes strategies to combat malnutrition and improve dietary practices in communities. With a focus on practical application, students learn how to design nutrition programs that foster healthier lifestyles, making it an ideal course for those aspiring to work in public health, education, or community service.
ANC 01 Course Details
Course Code: ANC 01
Title of the Course: Nutrition for the Community
No of Credits: 6
| University | IGNOU (Indira Gandhi National Open University) |
| Title | Nutrition for the Community |
| Language(s) | English, Hindi |
| Code | ANC 01 |
| Subject | Nutrition and Health Education |
| Degree(s) | BA, B.COM, B.Sc. |
| Course Generic | Application-Oriented Courses (AOC) |
ANC 01 English Study Material Free Download
IGNOU offers complimentary electronic versions of textbooks in PDF format to assist students in their studies. Individuals of any background can access and retrieve the books, engage in reading them, and adequately prepare themselves for the examinations. The official website for downloading is eGyankosh.ac.in. You can also obtain the same books from that source. However, the eGyankosh Website lacks user-friendliness, making it difficult for students to locate their books. Rest assured, we are offering you the exact download link for the PDF files you require. Additionally, it is provided at no cost. You have the option to download these PDF files, store them on your device, and access them at your convenience.
Candidates are expected to complete their individual assignments for IGNOU ANC 01 using the books given by IGNOU. These study materials/books are advantageous not just for completing tasks but also for preparing for their particular TEE.
| ANC 01 ENGLISH STUDY MATERIAL | ||
|---|---|---|
| Block 1 | Basic Concepts in Nutrition-I | DOWNLOAD |
| Block 2 | Basic Concepts in Nutrition-II | |
| Block 3 | Meal Planning | |
| Block 4 | Effective Utilization of Food Resources | |
| Block 5 | Nutrition-Related Disorders | |
| Block 6 | Nutrition Programmes | |
| Block 7 | Quantity Cooking | |
ANC 01 Hindi Study Material Free Download
इग्नू छात्रों की पढ़ाई में मदद करने के लिए पीडीएफ फॉर्मेट में मुफ्त में पाठ्यपुस्तकों के इलेक्ट्रॉनिक संस्करण उपलब्ध कराता है। किसी भी पृष्ठभूमि के व्यक्ति इन पुस्तकों को देख सकते हैं, डाउनलोड कर सकते हैं और पढ़ सकते हैं, ताकि वे अपनी परीक्षाओं की अच्छी तरह से तैयारी कर सकें। इन पुस्तकों को डाउनलोड करने के लिए आधिकारिक वेबसाइट eGyankosh.ac.in है। आप इसी वेबसाइट से अपनी ज़रूरत की पुस्तकें भी प्राप्त कर सकते हैं।
हालाँकि, eGyankosh वेबसाइट का उपयोग करना थोड़ा मुश्किल हो सकता है, जिससे छात्रों के लिए अपनी पुस्तकें ढूँढना कठिन हो जाता है। लेकिन चिंता न करें, हम आपको आपकी ज़रूरत की पीडीएफ फाइलों के सही डाउनलोड लिंक दे रहे हैं। इसके अलावा, ये फाइलें मुफ्त में उपलब्ध हैं। आप इन पीडीएफ फाइलों को डाउनलोड कर सकते हैं, उन्हें अपने डिवाइस में सुरक्षित रख सकते हैं और जब चाहें तब उनका उपयोग कर सकते हैं।
छात्रों से उम्मीद की जाती है कि वे इग्नू द्वारा दी गई पुस्तकों का उपयोग करके अपने असाइनमेंट पूरे करें। ये अध्ययन सामग्री न केवल असाइनमेंट पूरा करने में बल्कि उनकी परीक्षाओं की तैयारी में भी मददगार होती हैं।
| ANC 01 हिन्दी पाठ्यक्रम सामग्री | ||
|---|---|---|
| खंड 1 | पोषण की मूलभूत अवधारणाएँ-I | DOWNLOAD |
| खंड 2 | पोषण की मूलभूत अवधारणाएँ-II | |
| खंड 3 | आहार नियोजन | |
| खंड 4 | खाद्य संसाधनों का प्रभावी उपयोग | |
| खंड 5 | पोषण संबंधी विसंगतियाँ | |
| खंड 6 | पोषण कार्यक्रम | |
| खंड 7 | बड़े पैमाने पर भोजन पकाना | |
ANC 01 Previous Year Question Papers
Previous year question papers are invaluable tools for exam preparation. They help students understand the exam pattern, familiarize themselves with the types of questions asked, and identify important topics. By practicing these papers, students can improve their time management skills, identify areas where they need more focus, and build confidence for the actual exam. Additionally, these papers serve as a practical revision tool, improving knowledge and helping students to approach exams with a well-informed strategy.
| JUNE 25 | DECEMBER 24 | JUNE 24 |
| DECEMBER 23 | JUNE 23 | DECEMBER 22 |
ANC 01 Assignment Question Paper Latest
Below are the direct download links to the latest assignment question papers in both english and hindi medium which the students required to comlplete on time and get good marks . We update these links periodically as soon as new assignment question papers are uploaded on official ignou website.
ANC 01 Solved Assignment English
Section A – Descriptive Type Questions
There are ten questions in this part. Answer all questions.
Q1. a). Explain the physiological function of food briefly.
b) List the four dimensions of health.
Ans. a) Food serves multiple physiological functions in the body, including:
- Energy Provision: Food provides energy necessary for bodily functions, including physical activity and metabolic processes.
- Growth and Repair: Nutrients from food, especially proteins, help in the growth, maintenance, and repair of body tissues.
- Regulation: Vitamins, minerals, and other nutrients regulate bodily processes, such as enzyme activity, hormone production, and fluid balance.
- Immunity: Certain nutrients in food strengthen the immune system, protecting the body against diseases.
b) The four dimensions of health are:
- Physical Health: Relates to the proper functioning of the body and its systems.
- Mental Health: Involves cognitive function, emotional well-being, and psychological resilience.
- Social Health: Refers to the ability to form satisfying interpersonal relationships and adapt to social situations.
- Spiritual Health: Involves a sense of purpose, meaning in life, and connection to something larger than oneself.
Q2.a) Describe the process of digestion, absorption, and utilization of carbohydrates in the body.
Ans. Digestion: Carbohydrates are first broken down in the mouth by salivary amylase into maltose and dextrins. In the small intestine, pancreatic amylase continues the breakdown of complex carbohydrates into simple sugars like glucose.
- Absorption: Glucose and other monosaccharides are absorbed through the walls of the small intestine into the bloodstream.
- Utilization: Once in the bloodstream, glucose is transported to cells where it is used for energy. Excess glucose is stored as glycogen in the liver and muscles or converted into fat for long-term storage.
b) “Water is essential for life”. Justify the statement highlighting the role water plays in our body.
Ans. Water is vital for several reasons:
- Hydration: Maintains the balance of bodily fluids, aiding in digestion, circulation, absorption, and temperature regulation.
- Cellular Function: Water is a key component of cells, tissues, and organs, enabling biochemical reactions.
- Nutrient Transport: Water dissolves nutrients, vitamins, and minerals, facilitating their transportation to cells.
- Waste Removal: Helps in the excretion of waste products via urine, sweat, and feces.
Q3. a) Enumerate the functions of the following in our body:
Ans. (i) Proteins:
- Build and repair tissues
- Enzyme and hormone production
- Immune function
- Serve as an energy source when necessary
(ii) Fats:
- Energy storage
- Protect and insulate organs
- Aid in the absorption of fat-soluble vitamins
- Form cell membranes
b) Enlist the different fat-soluble and water-soluble vitamins required by the body.
Ans. Fat-Soluble Vitamins: A, D, E, K
- Water-Soluble Vitamins: C, B-complex (B1, B2, B3, B5, B6, B7, B9, B12)
Q4. a) List the minerals required in very small amounts in the body. Enumerate the common disorders caused by the deficiency of any one mineral.
Ans.
- Trace Minerals: Iron, Zinc, Copper, Selenium, Iodine, Fluoride, Chromium, Manganese, Molybdenum
- Disorders caused by Iodine deficiency: Goiter, Hypothyroidism, Cretinism (in severe cases).
b) What is a balanced diet? Enumerate the guidelines you would follow to ensure balanced diets.
Ans. Balanced Diet: A balanced diet provides all essential nutrients in appropriate quantities to maintain health, growth, and energy balance.
- Guidelines for a Balanced Diet:
- Include a variety of foods from all food groups.
- Ensure adequate intake of fruits and vegetables.
- Include whole grains, lean proteins, and healthy fats.
- Limit added sugars, salt, and unhealthy fats.
- Ensure proper portion sizes and hydration.
Q5. a) What major dietary considerations would you keep in mind while planning meals for:
Ans.
(i) Ram, a 3-year-old child:
- Ensure a balanced diet with adequate calories for growth and development.
- Include a variety of fruits, vegetables, dairy, and protein-rich foods.
- Avoid foods that are choking hazards.
- Limit sugary snacks and drinks.
(ii) A pregnant woman in the third trimester:
- Increase intake of calories, proteins, iron, and calcium.
- Ensure sufficient folic acid to prevent birth defects.
- Include fiber-rich foods to prevent constipation.
- Stay hydrated and avoid alcohol, caffeine, and excessive sugars.
Q6. a) What is a food budget? List the steps in preparing a food budget.
Ans. Food Budget: A food budget is a plan that outlines how much money will be spent on food over a specific period, ensuring that dietary needs are met within financial constraints.
- Steps in Preparing a Food Budget:
- Assess available income and determine how much can be allocated to food.
- List the types of foods needed, considering nutritional needs.
- Compare prices and plan for bulk purchasing of non-perishables.
- Allocate funds for perishable items requiring frequent purchases.
- Monitor and adjust the budget based on actual spending.
b) Enlist the points you would keep in mind while selecting the following food items:
Ans.
(i) Milk and Milk Products:
- Choose fresh, pasteurized, and preferably low-fat varieties.
- Check expiration dates and storage conditions.
- Ensure packaging is intact to avoid contamination.
(ii) Fats and Oils:
- Select oils with a high smoke point for cooking.
- Prefer unsaturated fats like olive oil or canola oil.
- Check for the presence of trans fats and avoid hydrogenated oils.
Q7. a) Briefly explain the factors that play an important role in food spoilage.
Ans. Microbial Growth: Bacteria, yeast, and molds thrive in moist, warm environments, leading to food spoilage.
- Enzymatic Activity: Natural enzymes in food can cause ripening and eventual spoilage if not controlled.
- Chemical Reactions: Oxidation, particularly of fats, can result in rancidity.
- Physical Damage: Bruises or cuts on food can expose it to contaminants, accelerating spoilage.
b) Why do we preserve foods? Name any one method and the principle involved while preserving food at the home level.
Ans. Purpose of Preservation: To extend the shelf life of food, reduce waste, and ensure the availability of seasonal foods throughout the year.
- Method: Canning
- Principle: Involves heating food to destroy harmful microorganisms and sealing it in an airtight container to prevent contamination.
Q8. a) Explain briefly: Food contamination by micro-organisms.
Ans. Food Contamination by Micro-organisms: Microbial contamination occurs when bacteria, viruses, or fungi are introduced to food, leading to spoilage and foodborne illnesses. Common sources include improper handling, inadequate cooking, and cross-contamination from surfaces or utensils.
b) Agencies involved in consumer protection.
Ans. Agencies Involved in Consumer Protection:
- FSSAI (Food Safety and Standards Authority of India): Regulates food safety standards.
- BIS (Bureau of Indian Standards): Ensures product quality and standards.
- Consumer Protection Act, 1986: Provides legal protection against defective goods and unfair trade practices.
Q9. a) Enumerate the clinical features of:
(i) Xerophthalmia:
Xerophthalmia is a condition caused by vitamin A deficiency and affects the eyes. Its clinical features include:
- Night Blindness: Difficulty seeing in low light conditions, often the first symptom.
- Conjunctival Xerosis: Dryness of the conjunctiva, giving it a rough appearance.
- Bitot’s Spots: Foamy, white patches on the conjunctiva, often seen in advanced stages.
- Corneal Xerosis: Dryness and clouding of the cornea.
- Keratomalacia: Softening and ulceration of the cornea, leading to potential blindness if untreated.
(ii) Iodine Deficiency Disorder (IDD):
Iodine deficiency can lead to a range of disorders, collectively known as Iodine Deficiency Disorders (IDD). Clinical features include:
- Goiter: Enlargement of the thyroid gland, visible as a swelling in the neck.
- Hypothyroidism: Symptoms include fatigue, weight gain, cold intolerance, dry skin, and constipation due to reduced thyroid hormone production.
- Cretinism: Severe mental and physical retardation in infants and children, caused by maternal iodine deficiency during pregnancy.
- Neonatal Hypothyroidism: Low levels of thyroid hormones in newborns, leading to impaired growth and development.
- Decreased IQ: Cognitive impairment and reduced intellectual performance in children and adults.
b) Briefly explain the effect of infection on the nutritional status of children.
Ans. Infections can have a significant negative impact on the nutritional status of children:
- Increased Nutrient Needs: Infections often increase the body’s metabolic rate and immune response, which raises the demand for nutrients, particularly proteins, vitamins, and minerals.
- Reduced Nutrient Absorption: Gastrointestinal infections can lead to diarrhea and vomiting, reducing the absorption of essential nutrients in the intestines.
- Loss of Appetite: Infections often lead to a decrease in appetite, resulting in reduced food intake and subsequent nutrient deficiencies.
- Muscle Wasting and Weight Loss: Prolonged infections can lead to muscle wasting and significant weight loss due to the body’s need to utilize stored nutrients and energy reserves to fight the infection.
- Impaired Growth and Development: Chronic infections can impair a child’s growth and development, leading to stunted growth, delayed cognitive development, and weakened immune response.
Q10. a) What is the effect of maternal malnutrition on the fetus and infant? Explain in brief.
Ans. Maternal malnutrition can have serious consequences on both the fetus and the infant:
- Low Birth Weight (LBW): Inadequate maternal nutrition often leads to intrauterine growth restriction, resulting in a baby being born with low birth weight. LBW infants are more susceptible to infections, developmental delays, and higher mortality rates.
- Preterm Birth: Malnutrition increases the risk of premature birth, which can lead to complications such as respiratory distress syndrome and long-term developmental challenges.
- Congenital Anomalies: Deficiency in essential nutrients like folic acid can result in congenital anomalies such as neural tube defects.
- Impaired Cognitive Development: Maternal malnutrition, particularly protein and energy deficiencies, can impair brain development, leading to long-term cognitive and learning disabilities in the child.
- Increased Risk of Chronic Diseases: Poor maternal nutrition can predispose the infant to chronic conditions like obesity, diabetes, and cardiovascular diseases later in life.
b) Enlist any two recommended anthropometric measurements you would use for nutritional assessment of children 0-1 year old. Describe the procedure and its significance in the assessment of malnutrition.
- Weight-for-Age:
- Procedure: The child’s weight is measured using an infant scale and compared to standard growth charts.
- Significance: This measurement helps identify underweight (which can indicate undernutrition) or overweight conditions. It provides a general assessment of the child’s growth in relation to age but does not distinguish between height and weight contributions.
- Length/Height-for-Age:
- Procedure: The child’s length is measured while lying down (recumbent length) using an infantometer or length board.
- Significance: This measurement assesses stunting, which is a sign of chronic malnutrition. Stunted growth indicates that the child has been undernourished over an extended period, affecting height relative to age.
These anthropometric measurements are essential for early detection of malnutrition, allowing timely intervention to improve a child’s nutritional status and overall health.
Section B – Practical Activities
1.List any five methods of cooking, an example dish for each, and the advantages and disadvantages.
| S.No | Cooking Method | Name of the Dish | Advantage | Disadvantage |
|---|---|---|---|---|
| 1 | Boiling | Boiled Eggs | Simple and retains nutrients in food | Some nutrients may leach into the water |
| 2 | Steaming | Steamed Vegetables | Preserves most vitamins and minerals | Can be time-consuming |
| 3 | Baking | Baked Bread | Even cooking and retains moisture | Requires an oven, which may be costly |
| 4 | Frying | Fried Chicken | Adds flavor and texture | High in fat and calories |
| 5 | Grilling | Grilled Fish | Reduces fat content, imparts smoky flavor | Can lead to the formation of harmful compounds if not done properly |
2. Prepare a diet plan for a lactating mother (belonging to a low socio-economic group) who is breastfeeding a 3-month-old infant.
Ans. Balanced Diet Plan for a Lactating Mother
| Meal | Food Items | Nutrient Contribution |
|---|---|---|
| Breakfast | Ragi porridge, Boiled egg, Banana | Rich in calcium, protein, and vitamins |
| Mid-Morning Snack | Roasted gram or peanuts | Protein and healthy fats |
| Lunch | Rice, Dal (lentil soup), Seasonal green vegetables, Curd | Energy, proteins, vitamins, and calcium |
| Evening Snack | Poha (flattened rice) with peanuts | Light, nutritious, good source of iron |
| Dinner | Chapati, Vegetable curry, Paneer (cottage cheese) | Balanced with carbs, proteins, vitamins |
| Before Bed | Warm milk | Calcium and protein |
3. For this activity, you would need to physically measure the weights of 10 children and plot them on a growth chart. Since this is a hypothetical scenario, here’s how you would present it in a table after collecting the data:
| S.No | Name | Age (yrs) | Weight (kg) | Interpretation |
|---|---|---|---|---|
| 1 | Child A | 3 | 12 | Normal Growth |
| 2 | Child B | 3.5 | 11.5 | Slightly Underweight |
| 3 | Child C | 4 | 13 | Normal Growth |
| 4 | Child D | 4.5 | 14 | Normal Growth |
| 5 | Child E | 5 | 15 | Normal Growth |
| 6 | Child F | 3 | 11 | Slightly Underweight |
| 7 | Child G | 4 | 12 | Normal Growth |
| 8 | Child H | 4.5 | 13 | Normal Growth |
| 9 | Child I | 5 | 14.5 | Normal Growth |
| 10 | Child J | 4 | 13.5 | Normal Growth |
4. Create a weekly menu with nutritious mid-day snacks for pregnant women. Identify the nutrients in each snack.
Cycle Menu for Healthy Mid-Day Snacks for Pregnant Women
| Day | Menu | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) |
|---|---|---|---|---|---|
| Monday | Sprouted Moong Salad | 100 | 7 | 1 | 18 |
| Tuesday | Banana with Peanut Butter | 150 | 4 | 7 | 20 |
| Wednesday | Whole Wheat Vegetable Sandwich | 200 | 6 | 5 | 30 |
| Thursday | Roasted Chickpeas | 120 | 6 | 2 | 18 |
| Friday | Boiled Sweet Potato with Lemon | 130 | 2 | 0.5 | 30 |
| Saturday | Curd with Flaxseeds and Honey | 180 | 8 | 7 | 20 |
This menu ensures a variety of nutrients like proteins, carbohydrates, healthy fats, vitamins, and minerals which are essential during pregnancy.
Section C- Objective Type Questions (OTQ)
(a) Define the following terms:
- MUAC (Mid-Upper Arm Circumference): A measure used to assess nutritional status, especially in children, by measuring the circumference of the upper arm. It helps in identifying malnutrition and risk of wasting.
- Dietary Fibre: A type of carbohydrate found in plant foods that is not digested by the body. It aids in maintaining digestive health, regulating blood sugar levels, and lowering cholesterol.
- Obesity: A condition characterized by excessive body fat accumulation that presents a risk to health. It is often measured using Body Mass Index (BMI) and can lead to various health problems like diabetes, heart disease, and hypertension.
- Essential Fatty Acid: Fatty acids that cannot be synthesized by the body and must be obtained through diet. Examples include omega-3 and omega-6 fatty acids, which are crucial for cell membrane structure and function.
- Androgens: Hormones that regulate the development and maintenance of male characteristics. The most well-known androgen is testosterone.
- Basal Metabolism: The rate at which the body expends energy (burns calories) while at rest to maintain basic physiological functions like breathing, circulation, and cell production.
- Perishable Foods: Foods that spoil or decay quickly and require refrigeration or freezing to prolong shelf life. Examples include dairy products, meat, and fresh fruits and vegetables.
- Cretinism: A condition caused by severe iodine deficiency during pregnancy, leading to physical and mental developmental delays in the infant, including stunted growth and intellectual disability.
- Homogenisation: A process used in food production where fat globules in milk are broken down into smaller, uniform sizes to prevent separation and improve texture.
- Carcinogens: Substances or agents that are known to cause cancer. They can be chemical, physical, or biological in nature, such as tobacco smoke or certain chemicals used in food processing.
(b) Match List I with List II:
| List I | List II |
|---|---|
| i. Proteins | a. Cereal-pulse combination |
| ii. ICDS | j. Anganwadi |
| iii. Egg | b. Protein |
| iv. Vitamin C | h. Scurvy |
| v. Mutual Supplementation | a. Cereal-pulse combination |
| vi. Common salt | c. Sodium chloride |
| vii. NIPI | i. Anaemia |
| viii. Muscle wasting | e. Marasmus |
| ix. Vitamin D | g. Sunshine vitamin |
| x. Vitamin K | d. Anti clotting vitamin |
Comments