DECE2-Solution(ENGLISH)-IGNOU-DAY 7-ORSP

DECE2-Solution(ENGLISH)-IGNOU-DAY 7-ORSP

DECE2-Solution(ENGLISH)-IGNOU-DAY 7-ORSP

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DECE2-Solution(ENGLISH)-IGNOU-DAY 7-ORSP

Contents
Chapters
Chapter-1 Introduction to Nutrition and Health
Unit 1    The Concept of Nutrition
Unit 2    The Concept of Health
Unit 3     Indicators of Health
Chapter-2  Basic Concepts in Nutrition
Unit 4 The Macronutrients-I: Carbohydrates And Water
Unit-5 The Macronutrients-II: Proteins and Fats
Unit-6 The Micronutrients-1 : Vitamins
Unit-7 The Micronutrients-II: Minerals
Unit-8 Planning Balanced Diets
Chapter-3 Nutrition and Health Care during Pregnancy and Lactation
Unit-9   Meal Planning for Pregnant and Lactating Women
Unit-10 Health Care during Pregnancy
Unit-11  Health Care during Intranatal and Postnatal Periods
Chapter-4 Nutrition and Health Care during Infancy and Early Childhood
Unit-12 Nutrition during Infancy
Unit-13 Nutrition during Early Childhood
Unit-14 Health Care of the Child
Chapter-5 Nutrition Related Disorders in Early Childhood
Unit-15 Major Deficiency Diseases – 1: PEM and Xerophthalmia
Unit-16 Major Deficiency Diseases – II: Anaemia and lodine Deficiency Disorders
Unit-17Other Nutritional Disorders
Chapter-6 Nutrition and Health Programmes
Unit-18 Major Nutrition Programme
Unit-19 Major Health Programme
Unit-20 Assessment of Nutritional Status
Chapter-7 Common Childhood Illnesses, Their Prevention and Management -1
Unit-21 Caring for the Sick Child I
Unit-22 Some Disorders of the Alimentary System
Unit-23 Some Disorders of the Respiratory System
Unit-24 Some Infections of the Mouth and Throat
Unit-25 Some Problems of the Eyes
Chapter-8 Commom Childhood illness,Their Prevention And Management 
Unit-26 Common Diseases of the Skin
Unit-27 Common Problems of the Bars
Unit-28 Fevers
Unit-29 Lumps and Swellings
Unit-30 First Aid
DECE2-Solution(ENGLISH)-IGNOU-DAY 7-ORSP
Chapter-2
Basic Concepts in Nutrition

Q1. Describe the processes of digestion, absorption and utilization of food.(10 MARK)

Q2. Distinguish between available and non-available carbohydrates.(5 MARK)
Ans. Available Carbohydrates:
(1) Energy-giving Function: The chief function of carbohydrates is to furnish
energy for the working of the body. One gram of carbohydrate provides
approximately 4 kilocalories. (Kcal). Carbohydrate foods are widely
distributed in nature and are the cheapest sources of energy. They usually
provide 60-70 per cent of the total calories in our diets. The kilocalorie is the
unit of measurement of energy. One kilocalorie is the amount of heat
required to raise the temperature of 1 kilogram of water by 1 degree
centigrade .
(2) Protein-sparing action: Though proteins can be broken down in the body to
meet the energy need, this is not their chief function. An insufficient
amount of carbohydrates in the diet will force the body to break down
proteins for releasing energy instead of using them for the body’s growth
and development
Carbohydrates, if taken in sufficient amounts to meet the energy needs of
the body, spare proteins for their important basic role in the body i.e.,
supporting growth and body-building. This particular act of sparing
proteins for other functions is termed as the protein-sparing action of
carbohydrates.
(3) Utilization of fats: Some amount of carbohydrate is needed for the proper
utilization of fat in the body. Presence of carbohydrates in the diet prevents
the body from breaking down too much fat for energy. In case of deficiency
of carbohydrates in the diet, more fat will broke down to meet the energy
requirements of the body. Why is this harmful? The-reason is that excessive
fat breakdown can result in accumulation of by-products of fat metabolism.
This accumulation causes a problem and can affect health.
Non-available Carbohydrates
(1) Satiety value: You know fiber cannot be broken down chemically in the
body. However, in the digestive tract some components of fiber absorb
water. They swell up and make the food residue bulky which gives a feeling
of fullness or satisfaction.
(2)Elimination: Fiber also helps in the easy elimination of unabsorbed food in
the form of stools or fasces from the body. Fiber present in stools holds
water, makes the softer and hence helps in their easy elimination. This
particular function of fiber makes it useful for preventing or relieving
constipation. Hence, it is a good idea to eat a diet that has generous amounts
of fiber sources like cereals, pulses and vegetables.
Fresh Super Food Concept With Fruit, Vegetables, Grains, Cereals,.. Stock Photo, Picture And Royalty Free Image. Image 103684827.
(3) Prevention of diseases like cancer, diabetes and heart disease: Some
research studies have indicated that fiber does play a role in prevention of
diseases like heart disease, diabetes and cancer of the large intestine.

 

 

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