IGNOU BHCC 122 SOLVED ASSIGNMENT
BHCC 122: Fundamentals of Food and Nutrition – Theory
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| Title Name | IGNOU BHCC 122 SOLVED ASSIGNMENT |
|---|---|
| Type | Soft Copy (E-Assignment) .pdf |
| University | IGNOU |
| Degree | BACHELOR DEGREE PROGRAMMES |
| Course Code | BAFEDU |
| Course Name | Bachelor of Arts (Education) |
| Subject Code | BHCC 122 |
| Subject Name | Fundamentals of Food and Nutrition – Theory |
| Year | 2025 2026 |
| Session | - |
| Language | English Medium |
| Assignment Code | BHCC 122/Assignment-1/2025 2026 |
| Product Description | Assignment of BAFEDU (Bachelor of Arts (Education)) 2025 2026. Latest BHCC 122 2025-26 Solved Assignment Solutions |
| Last Date of IGNOU Assignment Submission | Last Date of Submission of IGNOU BEGC-131 (BAG) 2025-26 Assignment is for January 2026 Session: 30th September, 2026 (for December 2025 Term End Exam). Semester Wise January 2025 Session: 30th March, 2026 (for June 2026 Term End Exam). July 2025 Session: 30th September, 2025 (for December 2025 Term End Exam). |
| Format | Ready-to-Print PDF (.soft copy) |
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BHCC 122 2025 2026 - English
BHCC-122 FUNDAMENTALS OF FOOD AND NUTRITION
TUTOR MARKED ASSIGNMENTS
Course code: BHCC-122 Assignment
Code: BHCC-122/ASST/TMA
July 2025- January 2026
Marks: 100
Note: Attempt any five questions.
The assignment is divided into two Sections 'A' and 'B'. You have to attempt at least two questions from each section in about 600 words each. All questions carry equal marks.
SECTION-A
1. Explain food and its functions. Explain the vicious cycle of malnutrition.
Explain the concept of health in the Indian Knowledge System and
2. the different dimensions of health. Discuss different methods of cooking.
3. Discuss the types of cereals and cereal products.
4. Explain the health benefits of pulses and the effect of cooking on
5. pulses. Explain the functional properties of fruits and vegetables.
6. Explain the importance of spices and condiments and their functional properties.
7.Explain food and its functions. Explain the vicious cycle of
8. malnutrition.
SECTION-B
Explain the processing of milk.
9. What do you understand by the biological value of egg proteins?
10. Explain the tests for freshness.
11.Explain the composition and nutritive value of meat and fish.
12.. Discuss the classification and importance of salt.
13. Explain the process of digestion and describe two functions each of carbohydrates, proteins, and fats. Explain the types of vitamins and mention two functions of each.
14. Explain the sources and functions of calcium and sodium.
BHCC 122 2025 2026 - Hindi
BHCC-122: भोजन और पोषण की मूल बातें
शिक्षक-चिह्नित सत्रीय कार्य
सत्रीय कार्य कोड: बीएचसीसी-122/अस्ट/त्मा जुलाई 2025 - जनवरी 2026
अधिकतम अंकः 100
**नोटः किन्ही पाँच प्रश्नों के उत्तर दें।**
सत्रीय कार्य दो खंडों 'अ' और 'ब' में विभाजित है। आपको प्रत्येक खंड से कम से कम दो प्रश्न लगभग 600 शब्दों में हल करने होंगे। सभी प्रश्नों के अंक समान हैं।
आयतन - A
1. भोजन और उसके कार्यों की व्याख्या कीजिए। कुपोषण के दुष्चक्र को समझाएँ।
2. भारतीय ज्ञान प्रणाली में स्वास्थ्य की अवधारणा और स्वास्थ्य के विभिन्न आयामों की व्याख्या करें।
3. पाककला की विभिन्न विधियों पर चर्चा करें।
4. अनाज और अनाज उत्पादों के प्रकारों पर चर्चा करें।
5. दालों के स्वास्थ्य लाभ और दालों पर पकाने के प्रभाव को समझाएँ।
6. फलों और सब्ज़ियों के क्रियात्मक गुणों की व्याख्या करें।
7. मसालों और सुगंधित पदार्थों के महत्व तथा उनके कार्यात्मक गुणों की व्याख्या करें।
वॉल्यूम - बी
8. दूध के प्रसंस्करण की व्याख्या करें।
9. अंडे के प्रोटीन के जैविक मूल्य से आप क्या समझते हैं? ताज़गी जाँचने के परीक्षणों की व्याख्या करें।
10. मांस और मछली की संरचना तथा पोषक मूल्य की व्याख्या कीजिए।
11. नमक के वर्गीकरण और महत्व पर चर्चा कीजिए।
12. पाचन की प्रक्रिया की व्याख्या करें तथा कार्बोहाइड्रेट, प्रोटीन और वसा के दो-दो कार्य बताएँ।
13. विटामिन के प्रकारों की व्याख्या करें और प्रत्येक के दो-दो कार्यों का उल्लेख कीजिए।
14. कैल्शियम और सोडियम के स्रोत और उनके कार्यों की व्याख्या कीजिए।
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| Course Code | BAFEDU |
| Programm | Courses |
| Language | English |
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