Question 1

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

Accepted Answer

Food plays a multifaceted and indispensable role in human life, extending beyond mere sustenance to encompass physiological, psychological, and socio-cultural dimensions. Physiologically, food provides essential energy for bodily functions, growth, and repair. It supplies macronutrients like carbohydrates, proteins, and fats for energy and structural components, alongside micronutrients such as vitamins and minerals crucial for metabolic processes and overall health. For instance, glucose from c

Question 2

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

Accepted Answer

Understanding nutritional needs across different life stages is crucial in food science. For an elderly person, diet must address age-related physiological changes such as decreased metabolic rate, reduced muscle mass, and potential nutrient malabsorption, as detailed in BPVC-101 course materials.

### Healthy Diet Plan for an Elderly Person

**Example Daily Plan:**

**Breakfast:** A bowl of fortified whole-grain cereal with low-fat milk, a handful of berries, and a hard-boiled egg. This provide

Question 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.

Accepted Answer

The human digestive system is a complex network of organs responsible for breaking down food into nutrients that the body can absorb and utilize for energy, growth, and repair. This process involves both mechanical and chemical digestion, facilitated by specialized organs and digestive enzymes.

**The Human Digestive System**

The digestive system is essentially a long, muscular tube called the alimentary canal, extending from the mouth to the anus, with several accessory organs. A simplified d

Question 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.

Accepted Answer

Protein-Energy Malnutrition (PEM) is a severe form of malnutrition resulting from inadequate intake of protein and/or energy, or poor absorption and utilization of nutrients. It is a major global health concern, particularly affecting children, pregnant women, and the elderly in developing countries. Its pervasive nature underscores the need for comprehensive understanding and targeted interventions.

The major causes and determinants of PEM are multifaceted, spanning direct, underlying, and bas

Question 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.

Accepted Answer

Food hazards are any biological, chemical, or physical agents, or conditions of food, with the potential to cause an adverse health effect. Understanding and controlling these hazards is crucial for ensuring food safety in both household settings and food establishments.

**1. Biological Hazards**

These are living organisms or their toxins that can contaminate food and cause illness. They include bacteria, viruses, parasites, and fungi (moulds and yeasts). The primary health risks associated w

Question 6

Prepare a chart depicting the Food Pyramid.

Accepted Answer

The Food Pyramid serves as a widely recognized visual representation of dietary guidelines, designed to promote healthy eating habits and ensure adequate nutrient intake. It graphically illustrates the proportional consumption of different food groups necessary for maintaining optimal health and preventing diet-related diseases. As discussed in BPVC-101, understanding this tool is crucial for food safety and nutrition professionals.

The Food Pyramid is typically represented as a triangular stru

Question 7

Visit a local market, identify any 10 functional foods and note down their nutritional value.

Accepted Answer

Functional foods are an important category within food science, defined as foods that, beyond basic nutrition, provide additional health benefits and may reduce the risk of chronic diseases. As per Unit 1 of BPVC-101, these foods contain physiologically active components, often termed 'bioactive compounds,' which exert specific positive effects on the body.

My visit to a local market revealed a diverse array of fresh produce, dairy, and pantry staples that qualify as functional foods. The selec

Question 8

Select any five packed food products of your choice and list down their nutritional facts.

Accepted Answer

Nutritional information on packed food products is a crucial component of food labeling, mandated by regulatory bodies such as the Food Safety and Standards Authority of India (FSSAI). As discussed in BPVC-101 Unit 2, these labels empower consumers to make informed dietary choices by providing details about the energy, macronutrients (carbohydrates, proteins, fats), and micronutrients (vitamins, minerals) present in a serving.

Understanding these facts, as covered in BPVC-101 Unit 1 on food com

BPVC-101 Solved Assignment — January 2026 / July 2025

FOOD SCIENCE AND FOOD SAFETY | IGNOU Bachelor of Science (Food Safety and Quality Management) (BSCFFSQM)

BPVC-101—January 2026 / July 2025

FOOD SCIENCE AND FOOD SAFETY

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BPVC-101 Assignment Questions — January 2026

Q1. Explain the roles of food in human life. Classify food sources with examples, and analyse how their properties affect processing and consumption.

Q2. Prepare a healthy diet plan for an adolescent or elderly person with justification. Differentiate between health foods and designer foods.

Q3. 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.

Q4. 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.

Q5. Classify food hazards with examples and associated health risks. Suggest practical preventive and control measures to minimize these hazards in household and food establishments.

QActivity 1. Prepare a chart depicting the Food Pyramid.

QActivity 2. Visit a local market, identify any 10 functional foods and note down their nutritional value.

QActivity 3. Select any five packed food products of your choice and list down their nutritional facts.

QActivity 4. Do an assessment of your own dietary pattern for a single day and compare it with the reference balanced diet.

QActivity 5. Prepare a pictorial chart of the disorders caused by the excess or deficiency of one macro and one micronutrient.

QActivity 6. Prepare a chart showing the process of digestion of food, absorption and transportation of nutrients.

QActivity 7. Visit any food retail store and gather information on organic/ traditional food products available.

QActivity 8. Calculate the body mass index (BMI) of each member of your family and compare it with the WHO standards and give your recommendations.