CNCC-1 Solved Assignment January 2026 | Nutrition for the Community | IGNOU CNCC

Q1. What are Protein? Give its functions and digestion in detail.

Key Points:

Proteins are macronutrients composed of amino acids linked by peptide bonds.
Functions include tissue growth, repair, maintenance, enzyme action, and hormone regulation.
Proteins are vital for nutrient transport, immune function, and fluid balance.
Digestion starts in the stomach with HCl and pepsin breaking proteins into polypeptides.

Answer: Proteins are complex organic compounds that are fundamental macronutrients, essential for life. They are composed of smaller units called amino acids, which are linked together by peptide bonds to form long chains. These chains then fold into specific three-dimensional structures, crucial for their diverse biological functions. Proteins perform numerous critical functions within the human body. They are vital for the growth, repair, and maintenance of all body tissues, including muscles, skin, ...

Q2. Answer the following:

(a)) Elaborate points to be considered while selection of energy giving foods. (125 words)
(b)) Elaborate different methods to enhance nutritive value of foods. (125 words)

Key Points:

Energy food selection considers availability, affordability, nutrient density, and cultural acceptance.
Cereals, millets, tubers, and cooking oils are primary energy sources.
Germination (sprouting) increases vitamins B and C, and improves protein digestibility.
Fermentation enhances B vitamins and nutrient bioavailability by reducing anti-nutrients.

Answer: Selecting energy-giving foods requires considering factors beyond just calorie content, focusing on accessibility, nutritional quality, and safety. Furthermore, various household and processing methods can significantly enhance the nutritive value of foods, making them more beneficial for consumption. For energy-giving foods, key considerations include their availability and cost-effectiveness, ensuring they are accessible to the community. Additionally, methods like sprouting, fermentation, an...

Q3. Answer the following:

(a)) What are the different factors which influence iron absorption in our body? Elaborate. (150 words)
(b)) Give the role of calcium in our body. (100 words)

Key Points:

Heme iron (animal sources) is absorbed more efficiently than non-heme iron (plant sources).
Vitamin C and 'MFP factor' significantly enhance non-heme iron absorption.
Phytates, oxalates, tannins, and calcium can inhibit iron absorption.
Iron absorption increases when body's iron stores are low and decreases when high.

Answer: Iron absorption in the body is influenced by various factors, including the form of iron consumed and the presence of dietary enhancers and inhibitors. Heme iron, predominantly found in animal sources, is absorbed more efficiently than non-heme iron from plant-based foods. Dietary components like Vitamin C significantly boost non-heme iron absorption by forming soluble complexes. Conversely, substances such as phytates, oxalates, and tannins can inhibit absorption by binding to iron. The body's ...

Q4. Discuss factors affecting food budgeting.

Key Points:

Household income directly impacts food quality and quantity purchased.
Family size, age, and specific physiological needs influence food expenditure.
Dietary needs, cultural preferences, and health conditions affect food choices and cost.
Market prices, seasonality, and local availability determine food expenses.

Answer: Food budgeting is the process of allocating financial resources effectively to meet a household's nutritional needs. Several interconnected factors influence this process, impacting the ability to procure adequate and healthy food within financial constraints. Understanding these factors is crucial for effective dietary planning in any community setting. **Household Income and Financial Resources** are fundamental determinants. The total disposable income directly dictates the quantity, quality...

Q5. Enlist the physiological changes occurring in pregnancy. Explain how they influence the nutrient needs during pregnancy, giving the nutrient requirements.

Key Points:

Physiological changes include increased blood volume, BMR, cardiac output, and renal function.
These changes necessitate higher energy and protein for maternal and foetal growth.
Energy requirement increases by +350 kcal/day during 2nd and 3rd trimesters.
Protein requirement increases by +23 g/day to support tissue synthesis.

Answer: Pregnancy induces profound physiological changes to support foetal development and prepare the mother for lactation. These include a 40-50% expansion in blood volume, an increased cardiac output, elevated basal metabolic rate (BMR), and significant hormonal shifts. Renal blood flow and glomerular filtration rate also increase, impacting nutrient handling. These physiological adaptations necessitate a higher intake of most nutrients to meet the demands of rapid foetal growth, placental developme...

Q6. What is food preservation? Briefly explain any two home based food preservation methods and their principles.

Key Points:

Food preservation extends shelf life by preventing spoilage and nutritional loss.
It inhibits microbial growth and undesirable chemical changes in food.
Drying removes moisture, reducing water activity to prevent microbial growth.
Dehydration, like sun-drying fruits, makes water unavailable to microbes.

Answer: Food preservation is the process of treating and handling food to slow down or stop spoilage, loss of quality, edibility, or nutritional value. Its primary goal is to extend the shelf life of food products, making them available for longer periods and reducing food waste. This is achieved by inhibiting microbial growth and preventing undesirable chemical and enzymatic changes within the food. One common home-based food preservation method is **Drying or Dehydration**. This technique involves re...

Q7. Justify the statement” Immunization plays crucial role in preventing serious childhood diseases". Also give immunization schedule in support of your answer.

Key Points:

Immunization activates a child's immune system to produce protective antibodies.
Vaccines use weakened or inactive pathogens to provide active immunity without causing disease.
Protects children with developing immune systems from severe, often fatal infections.
Contributes to 'herd immunity,' safeguarding vulnerable individuals unable to be vaccinated.

Answer: Immunization plays a crucial role in preventing serious childhood diseases by activating the body's natural defense system. Vaccines contain weakened or inactive forms of disease-causing germs, or parts of them, which, when administered, stimulate a child's immune system to produce antibodies. This process provides active immunity, meaning the child becomes protected without contracting the actual disease. This is particularly vital for children due to their developing immune systems, making th...

Q8. Answer the following:

(a)) Explain any one anthropometric method and one dietary assessment method to assess nutritional status of an individual and population groups. (200 words)
(b)) What is a menu? Give its relevance in a food service Unit. (100 words)

Key Points:

BMI: Anthropometric method calculating weight (kg) / height (m)² to classify nutritional status.
24-hour dietary recall: Dietary assessment method collecting detailed food/drink intake over 24 hours.
Menu definition: A list of food/beverages in a food service unit, serving as a communication and planning tool.
Menu relevance (operations): Guides food purchasing, inventory, production, staffing, and equipment needs.

Answer: Assessing nutritional status involves various methods, both anthropometric and dietary, which are crucial for individuals and population groups. Anthropometric methods like Body Mass Index (BMI) provide quick insights into physical dimensions related to nutrition, while dietary assessment methods such as the 24-hour dietary recall offer details on actual food intake. These assessments are fundamental in identifying nutritional deficiencies or excesses. Furthermore, in any food service unit, the...

Q1. Prepare any ONE supplementary food for preschool children (2-6 years) and one nutritious snack for lactating mothers. Justify your answer highlighting the following: i) Name of the recipe ii) List of ingredients iii) Method of preparation iv) Nutritional composition

Key Points:

Proteins are macronutrients composed of amino acids linked by peptide bonds.
Functions include tissue growth, repair, maintenance, enzyme action, and hormone regulation.
Proteins are vital for nutrient transport, immune function, and fluid balance.
Digestion starts in the stomach with HCl and pepsin breaking proteins into polypeptides.

Answer: Proteins are complex organic compounds that are fundamental macronutrients, essential for life. They are composed of smaller units called amino acids, which are linked together by peptide bonds to form long chains. These chains then fold into specific three-dimensional structures, crucial for their diverse biological functions. Proteins perform numerous critical functions within the human body. They are vital for the growth, repair, and maintenance of all body tissues, including muscles, skin, ...

Q2. Based on the steps involved in planning balanced diet, prepare a diet for an adolescent girl belonging to low socio-economic group. (Refer Unit- 10 for guidance in meal planning)

Key Points:

Energy food selection considers availability, affordability, nutrient density, and cultural acceptance.
Cereals, millets, tubers, and cooking oils are primary energy sources.
Germination (sprouting) increases vitamins B and C, and improves protein digestibility.
Fermentation enhances B vitamins and nutrient bioavailability by reducing anti-nutrients.

Answer: Selecting energy-giving foods requires considering factors beyond just calorie content, focusing on accessibility, nutritional quality, and safety. Furthermore, various household and processing methods can significantly enhance the nutritive value of foods, making them more beneficial for consumption. For energy-giving foods, key considerations include their availability and cost-effectiveness, ensuring they are accessible to the community. Additionally, methods like sprouting, fermentation, an...

Q3. Observe the food handling and food preparation methods used at your home. Enlist any Five measures adopted to i) Avoid food wastage, and ii) Minimize and prevent nutrient losses while preparing food.

Key Points:

Heme iron (animal sources) is absorbed more efficiently than non-heme iron (plant sources).
Vitamin C and 'MFP factor' significantly enhance non-heme iron absorption.
Phytates, oxalates, tannins, and calcium can inhibit iron absorption.
Iron absorption increases when body's iron stores are low and decreases when high.

Answer: Iron absorption in the body is influenced by various factors, including the form of iron consumed and the presence of dietary enhancers and inhibitors. Heme iron, predominantly found in animal sources, is absorbed more efficiently than non-heme iron from plant-based foods. Dietary components like Vitamin C significantly boost non-heme iron absorption by forming soluble complexes. Conversely, substances such as phytates, oxalates, and tannins can inhibit absorption by binding to iron. The body's ...

Q4. Visit nearby local vegetable market and select any 5 leafy and other vegetables typically grown in your area. List out the points to be considered while selecting those vegetables.

Key Points:

Household income directly impacts food quality and quantity purchased.
Family size, age, and specific physiological needs influence food expenditure.
Dietary needs, cultural preferences, and health conditions affect food choices and cost.
Market prices, seasonality, and local availability determine food expenses.

Answer: Food budgeting is the process of allocating financial resources effectively to meet a household's nutritional needs. Several interconnected factors influence this process, impacting the ability to procure adequate and healthy food within financial constraints. Understanding these factors is crucial for effective dietary planning in any community setting. **Household Income and Financial Resources** are fundamental determinants. The total disposable income directly dictates the quantity, quality...

Qa. Differentiate between the following sets of terms giving examples.

(i)) Adulteration and Food Contamination (30 words)
(ii)) Supplementary feeding programmes and Nutrient Deficiency Programmes (30 words)
(iii)) BMI and BMR (30 words)
(iv)) Angina pectoris and Myocardial infarction (30 words)
(v)) Food Law and Food Standard (30 words)
(vi)) Essential and Non-essential Amino Acids (30 words)
(vii)) Osteomalacia and Rickets (30 words)
(viii)) Bacteriostatic method and Bactericidal method (30 words)
(ix)) Growth Chart and Growth Monitoring (30 words)
(x)) Food fortification and Food combination (30 words)

Key Points:

Adulteration is intentional; contamination is accidental.
Supplementary feeding adds food; deficiency programs target specific nutrients.
BMI measures weight/height ratio; BMR is resting energy expenditure.
Angina is temporary chest pain; Myocardial Infarction is severe heart muscle damage.

Answer: This response differentiates between ten pairs of nutrition and health-related terms as per the CNCC-1 course curriculum, providing concise definitions and relevant examples for each. Each differentiation adheres to the specified word limit of 30 words.

Qb. Give one example/dose/nutrition component (as applicable) for each of the following

(i)) Total number of oral doses of Vitamin A given by fifth birthday of child (10 words)
(ii)) Nutrition component/value of Mid-day meal provided to children (10 words)
(iii)) Risk factors of coronary heart diseases (10 words)
(iv)) Risk factors in Pregnancy (10 words)
(v)) Clinical feature of PEM (10 words)
(vi)) Water soluble vitamin (10 words)
(vii)) Components of ICDS (10 words)
(viii)) Clinical feature of Goiter (10 words)
(ix)) Disease caused by Riboflavin deficiency (10 words)
(x)) Causes of Lathyrism (10 words)

Key Points:

Vitamin A supplementation targets nine doses by a child's fifth birthday.
Mid-day meal scheme provides critical calorie and protein for school children.
Coronary Heart Disease risk factors include hypertension, diabetes, and smoking.
Malnutrition, such as PEM, manifests as wasting, edema, or stunting.

Answer:

CNCC-1 Solved Assignment — January 2026 / July 2025

Nutrition for the Community | IGNOU Certificate Programme in Nutrition and Child Care (CNCC)

CNCC-1—January 2026 / July 2025

Nutrition for the Community

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CNCC-1 Assignment Questions — January 2026

Q1. What are Protein? Give its functions and digestion in detail.

Q2. Answer the following:

Q3. Answer the following:

Q4. Discuss factors affecting food budgeting.

Q5. Enlist the physiological changes occurring in pregnancy. Explain how they influence the nutrient needs during pregnancy, giving the nutrient requirements.

Q6. What is food preservation? Briefly explain any two home based food preservation methods and their principles.

Q7. Justify the statement” Immunization plays crucial role in preventing serious childhood diseases". Also give immunization schedule in support of your answer.

Q8. Answer the following:

Q1. Prepare any ONE supplementary food for preschool children (2-6 years) and one nutritious snack for lactating mothers. Justify your answer highlighting the following: i) Name of the recipe ii) List of ingredients iii) Method of preparation iv) Nutritional composition

Q2. Based on the steps involved in planning balanced diet, prepare a diet for an adolescent girl belonging to low socio-economic group. (Refer Unit- 10 for guidance in meal planning)

Q3. Observe the food handling and food preparation methods used at your home. Enlist any Five measures adopted to i) Avoid food wastage, and ii) Minimize and prevent nutrient losses while preparing food.

Q4. Visit nearby local vegetable market and select any 5 leafy and other vegetables typically grown in your area. List out the points to be considered while selecting those vegetables.

Qa. Differentiate between the following sets of terms giving examples.

Qb. Give one example/dose/nutrition component (as applicable) for each of the following

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