Question 1

All questions are compulsory

Accepted Answer

Health is a multifaceted concept extending beyond the mere absence of disease, encompassing various interconnected dimensions that contribute to an individual's overall well-being. Carbohydrates, essential macronutrients, are classified into available and non-available types based on their digestibility and metabolic roles in the human body.

Available carbohydrates are those that can be digested by human enzymes, primarily starches and sugars, providing a crucial source of energy. In contrast,

Question 2

What are the various factors to be considered while planning meals for the following:

Accepted Answer

Meal planning for different age groups requires careful consideration of their unique physiological, nutritional, and developmental needs. The course DNHE-1 emphasizes tailoring dietary approaches to ensure optimal health and well-being across the lifespan.

For preschoolers, the focus is on supporting rapid growth and development, while for the elderly, the aim is to maintain health, manage chronic conditions, and address age-related physiological changes. Understanding these distinct requireme

Question 3

Briefly explain any three of the following :

Accepted Answer

The following sections provide a concise explanation of three key nutritional topics: the causative factors of Protein Energy Malnutrition (PEM), strategies for preventing nutritional anaemia, and effective dietary management during diarrhoea, as outlined in the DNHE-1 course material. Each point is addressed within the specified word limit to ensure comprehensive coverage.

Question 4

Design a simple poster/handout (in Hindi or English) summarizing key messages related to common causes of iron deficiency anaemia, dietary sources of iron, and cooking practices that increase iron absorption, hygienic cooking/storage practices for prevention of iron deficiency anaemia.(Unit 5 & 18 o

Accepted Answer

Health is a multifaceted concept extending beyond the mere absence of disease, encompassing various interconnected dimensions that contribute to an individual's overall well-being. Carbohydrates, essential macronutrients, are classified into available and non-available types based on their digestibility and metabolic roles in the human body.

Available carbohydrates are those that can be digested by human enzymes, primarily starches and sugars, providing a crucial source of energy. In contrast,

Question 5

Arun is a moderately active adult from a low socio-economic background. Prepare a 7-day balanced diet using locally available, affordable foods applying principles from Unit 7 of DNHE-1.Calculate daily cost (approximate) and suggest substitutions to maintain nutrient adequacy while minimizing cost.

Accepted Answer

Arun, a moderately active adult from a low socio-economic background, requires a balanced diet that is both nutritious and economical. Applying principles from DNHE-1 Unit 7, which focuses on planning balanced diets, local availability, and affordability, is crucial for his dietary needs. The plan prioritizes nutrient density from common, inexpensive food sources to ensure optimal health within budget constraints.

Unit 7 of DNHE-1 highlights the importance of selecting foods from all major food

Question 6

Measure the MUAC of 10 children (1–5 years) in a community and assess their nutritional status using colour-coded MUAC standards (Green-Normal, Yellow-Moderate, Red–Severe). (Refer to DNHE 1 Vol 2, Unit 25). Record your observations in the table given below:

Accepted Answer

Mid-Upper Arm Circumference (MUAC) measurement is a simple, quick, and effective tool for assessing the nutritional status of children aged 6-59 months (1-5 years) in community settings, as highlighted in DNHE-1 Vol 2, Unit 25. It helps in identifying children suffering from acute malnutrition, allowing for timely intervention and referral.

According to DNHE-1 Vol 2, Unit 25, MUAC is measured using a non-stretchable, color-coded tape. The child's left arm is flexed at the elbow, and the midpoin

Question 7

Select a commonly used vegetable (e.g., spinach, fenugreek leaves, carrots, beans) and observe the physical changes before and after sun drying. Record changes in colour, texture, weight, and estimate possible nutrient loss (especially vitamin and moisture content)(Unit 15 DNHE-1). Record your obser

Accepted Answer

Sun drying is a traditional food preservation method that removes moisture, thereby inhibiting microbial growth and enzymatic activity. This process significantly alters the physical characteristics and nutritional profile of vegetables. For this observation, we will consider spinach, a commonly consumed leafy green vegetable, and analyze the changes it undergoes before and after sun drying as per principles discussed in DNHE-1 Unit 15.

Before sun drying, fresh spinach possesses a vibrant, deep

DNHE-1 Solved Assignment — January 2026 / July 2025

Nutrition for the Community | IGNOU Diploma Programme in Nutrition and Health Education (DNHE)

DNHE-1—January 2026 / July 2025

Nutrition for the Community

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DNHE-1 Assignment Questions — January 2026

Q1. All questions are compulsory

Q5. What are the various factors to be considered while planning meals for the following:

Q9. Briefly explain any three of the following :

Q3. Measure the MUAC of 10 children (1–5 years) in a community and assess their nutritional status using colour-coded MUAC standards (Green-Normal, Yellow-Moderate, Red–Severe). (Refer to DNHE 1 Vol 2, Unit 25). Record your observations in the table given below:

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