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BHCC-122 Solved Assignment English Medium 2025-26 for July 2025 and January 2026 Session
UNDERGRADUATE PROGRAMМE
B.A. Home Science (FYUP)
ASSIGNMENT
July 2025 - January 2026 Sessions
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. 20
2. Explain the concept of health in the Indian Knowledge System and the different dimensions of health. 20
3. Discuss different methods of cooking. 20
4. Discuss the types of cereals and cereal products. 20
5. Explain the health benefits of pulses and the effect of cooking on pulses. 20
6. Explain the functional properties of fruits and vegetables. 20
7. Explain the importance of spices and condiments and their functional properties. 20
8. Explain food and its functions. Explain the vicious cycle of malnutrition. 20
SECTION – B
9. Explain the processing of milk. 20
10. What do you understand by the biological value of egg proteins? Explain the tests for freshness. 20
11. Explain the composition and nutritive value of meat and fish. 20
12. Discuss the classification and importance of salt. 20
13. Explain the process of digestion and describe two functions each of carbohydrates, proteins, and fats. 20
14. Explain the types of vitamins and mention two functions of each. 20 Explain the sources and functions of calcium and sodium. 20
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Submission of the completed assignments:
| Admission batch | Last date of submission | Place of submission |
|---|---|---|
| For the students enrolled in July 2025 | 31st March 2026 | Coordinator of the student’s Learner Support Centre |
| For the students enrolled in January 2026 | 30th September 2026 | Coordinator of the student’s Learner Support Centre |
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