M.Sc.

(DFSM)

Master of Science in Dietetics and Food Service

Management M.Sc. (DFSM)

2nd Year Assignment Booklet

Assignments 1-4

July 2024 session

(These assignments relate to Courses

MFN-004, MFN-005, MFN-007 and MFN-009)

Indira Gandhi National Open University

SCHOOL OFCONTINUINGEDUCATION
Maidan Garhi, New Delhi -110 068
 Masters of Science Degree Programme in Dietetics and Food Service
Management M.Sc. (DFSM)
ASSIGNMENTS 1-4

Dear Students,
You will have to do sixteen assignments in all to qualify for a M.Sc. (DFSM) degree. For a 2-credit
theory course, you will have to do one assignment and for a 4-6 credit theory course, two
assignments. All the assignments are tutor marked and each Tutor Marked Assignment carries 100
marks. In this assignment booklet the course-wise distribution of assignments is as follows:
Assignment 1 (TMA-1): based on MFN-004
Assignment 2 (TMA-2): based on MFN-005
Assignment 3 (TMA-3): based on MFN-007
Assignment 4 (TMA-4): based on MFN-009

INSTRUCTIONS
Before attempting the assignments, please read the following instructions carefully.
1) Write your Enrolment Number, Name, Full Address, Signature and Date on the top right-
hand corner of the first page of your response sheet.
2) Write the Programme Title, Course Code, Title Assignment Code and Name of our Study
Centre on the left-hand corner of the first page of your response sheet. Course Code and
Assignment Code may be reproduced from the assignment.
The top of the first page of your response sheet should look like this:

Enrolment No. .........................................

Name......................................................
Address ..................................................
Course Title .......................................................................
Assignment No ...................................................................
Date ......................................................................................
Programme Study Centre ......................................................
All Tutor Marked Assignments are to be submitted at the study centre assigned to you.

3) Read the assignments carefully and follow the specific instructions, if any, given on the
assignment itself about the subject matter or its presentation.

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4) Go through the Units on which assignments are based. Make some points regarding the question
and then rearrange those points in a logical order and draw up a rough outline of your answer.
Make sure that the answer is logical and coherent and has clear connections between sentences
and paragraphs. The answer should be relevant to the question given in the assignment.
Make sure that you have attempted all the main points of the question. Once you are
satisfied with your answer, write down the final version neatly and underline the points you
wish to emphasize. While solving numerical, use proper format and give working notes
wherever necessary.

1) Use only full-scale size paper for your response and tie all the pages carefully. Avoid
using very thin paper. Allow a 4 cm margin on the left and at least 4 lines in between
each answer. This may facilitate the evaluator to write useful comments in the margin at
appropriate places.

2) Write the responses in your own hand. Do not print or type the answers. Do not copy
your answers from the Units/Blocks sent to you by the University. If you copy, you will
get zero marks for the respective question.

3) Do not copy from the response sheets of other students. If copying is noticed, the
assignments of such students will be rejected.

4) Write each assignment separately. All the assignments should not be written in
continuity.

5) Write the question number with each answer.

6) The completed assignment should be sent to the Coordinator of the Study Centre
allotted to you. Under any circumstances, do not send the tutor marked response
sheets to the Student Registration and Evaluation Division at Head Quarters for
evaluation.

7) After submitting the assignment at the Study centre get the acknowledgement from the
coordinator on the prescribed assignment remittance-cum-acknowledgement card.

8) In case you have requested for a change of Study Centre, you should submit your Tutor
marked Assignments only to the original Study Centre until the change of Study Centre
is notified by the University.

9) If you find that there is any factual error in evaluation of your assignments e.g. any
portion of assignment response has not been evaluated or total of score recorded on
assignment response is incorrect, you should approach the coordinator of your study
centre for correction and transmission of correct score to headquarters.

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A Note of Caution
It has been noticed that some students are sending answers to Check Your Progress Exercises to the
University for Evaluation. Please do not send them to us. These exercises are given to help in
judging your own progress. For this purpose, we have provided the answers to these exercises at the
end of each Unit. We have already mentioned this in the Programme Guide. Before dispatching
your answer script, please make sure you have taken care of the following points:

• Your enrollment number, name and address have been written correctly.

• The title of the course and assignment number has been written clearly.

• Each assignment on each course has been written on separate sheets and pinned properly.

• All the questions in the assignments have been answered.

Now read the guidelines before answering questions.

GUIDELINES FOR TMA

The Tutor Marked Assignments have two parts.

Section A: Descriptive Questions (80 marks)

In this section, you have to answer eight questions (of 10 marks each). Answer each question in
about 250- 300 words.
Section B: Objective Type Questions (OTQ) (20 marks)
This section contains various types of objective questions.
POINTS TO KEEP IN MIND
You will find it useful to keep the following points in mind:
1) Planning: Read the assignments carefully. Go through the units on which they are based.
Make some points regarding each question and then rearrange the same in a logical order.
2) Organization: Be a little more selective and analytical. Give attention to your introduction
and conclusion. The introduction must offer your brief interpretation of the question and
how you propose to develop it. The conclusion must summarize your response to the
question.

Make sure that your answer:

a) is logical and coherent
b) has clear connections between sentences and paragraphs
c) is written correctly giving adequate consideration to your expression, style and presentation
d) does not exceed the number of words indicated in the question.
3) Presentation: Once you are satisfied with your answers, you can write down the final
version for submission, writing each answer neatly and underline the points you wish to
emphasize.
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 ASSIGNMENT 1
(TMA-1)
Advance Nutrition
Course Code: MFN-004
Assignment Code: MFN-004/AST-1/TMA-1/2024-25
Last Date of Submission: 31st December 2024
Maximum Marks:100

This assignment is based on Units 1 -19 of the MFN-004 Course. (80 marks)
Section A - Descriptive Questions
There are ten questions in this part. Answer all questions.

1. a) Enlist the various methods used for measuring human energy expenditure. Explain any (4)
one method.
b) Briefly explain the following: (2+2)
i. Dietary Reference Intake
ii. Physical Activity Ratio
2. a) Define resistant starch and give its classification. Elaborate various factors which (2+2)
influence resistance starch content of foods. (2+2)
b) Explain the following methods of determination of proteins and amino acids content in
foods:
i. DIAAS
ii. NPR
3. a) Differentiate between Visible fat, invisible fat and hidden fat with examples. (4)
b) Elaborate on regulation of water balance in our body (4)
4. a) Why is Vitamin D called ‘Sunshine Vitamin’? Give steps for the production of (2+2)
Vitamin D3 in our body.

b) Discuss sources and bioavailability of the following vitamins: (2+2)

i. Niacin
ii. Cyanocobalamin
5. a) Briefly describe regulation of calcium in our body. (4)

b) What are goitrogens? Describe various functions of iodine in our body. (1+3)
6. a) What are functional foods? Give classification of functional foods. (4)

b) Briefly describe health benefits of polyphenols and non-digestible oligosaccharide. (4)

7. a) What are the physiological changes occurring during pregnancy and how do they (4)
influence the nutrient needs?
b) What do you understand by physical fitness? Describe the five measurable (4)
components of physical fitness.
8. a)Explain Lactogenesis and give composition of human milk. (4)
b) Justify the statement ‘Infancy is a period of rapid growth’ highlighting the (4)
physiological changes in infancy.
9. a) Briefly discuss various nutritional problems of older children and adolescents. (4)
b) What are the physiological changes in elderly and how do they influence the (4)
food/nutrient needs?
10. a) Define ergogenic aids. Explain with examples (4)
b) Discuss nutritional requirements for person living in high altitude. (4)
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Section B - OTQ (Objective Type Questions) (20 marks)

1. Briefly explain the following terms giving examples: (10)

i) Gene Expression
ii) Holoenzyme
iii) Trans fatty acids
iv) Glycemic Index
v) Energy Imbalance
vi) Obligatory Loss of Nutrients
vii) Thermogenesis
viii)Human Glucose Transporters
ix) Insoluble Dietary Fibre
x) Goitrogens

2. Calculate the energy requirement of Rohan, who is a 27-year-old sedentary active male with a mean
body weight 72 Kg using the factorial estimation of total energy expenditure.
Note: Refer Unit 2, MFN-004 for the necessary calculations. (5)

3. Give full form of the following: (5)

i. PAL vi. DHA
ii. NCD vii. GSHPx
iii. RS viii GTF
iv. AAS ix. FOS
v. ALA x. G6PD

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 ASSIGNMENT 2
(TMA-2)
Clinical and Therapeutic Nutrition
Course Code: MFN-005
Assignment Code: MFN-005/AST2/TMA-2/2024-25
Last Date of Submission: 31st Januray,2025
Maximum Marks: 100
This assignment is based on Units 1 -18 of the course MFN-005.
Section A - Descriptive Questions (80 marks)
There are ten questions in this part. Answer all questions.

1. a) Define Diet Counseling? Elaborate various strategies used for diet counseling. (4)
b) Justify the statement ‘Therapeutic diets are adaptations of the normal diet.’ Give
types of dietary adaptations for therapeutic needs. (2+2)
2. a) What metabolic changes occur during fever? Describe. (2)
b) Give dietary management of: (2+2)
i. Enteric fever ii. Tuberculosis
c) Explain how HIV infection leads to malnutrition? (2)
3. a) Define parentral and enteral nutrition. Give advantages of parentral and enteral (4)
nutrition.
b) Describe the nutritional care in preoperative and postoperative stage. (4)
4. a) What is food intolerance? Discuss how food allergies are managed. (4)
b) Elaborate the effects of drugs on nutritional status. (4)
5. a) Define carcinogen. Discuss non dietary factors that can cause cancer. (4)
b) Enlist the modifiable and non-modifiable risk factors of CHD. (2)
c) Present the dietary guidelines for hyperlipidemic patients. (2)
6. a) Discuss the metabolic aberrations in obesity. (4)
b) Discuss the nutritional management of constipation. (4)
7. a) Define the following eating disorders and also give the dietary management (4)
of these diseases:
(i) Anorexia Nervosa
(ii) Bulimia Nervosa (4)
b) Discuss the pathogenesis of atherosclerosis.
8. a) Explain in brief about common renal disorders. (4)
b) What advice would you give a diabetic patient regarding energy and the type (4)
and quantity of fat in their diet?
9. a) Describe the role of proteins and purines in Gout. (4)
b) What is a Kitogenic diet? Explain highlighting the foods to be included (4)
and avoided in a Kitogenic diet?
10. a) Elaborate dietary management of the following: (2+2+2+2)
i. Liver Cirrhosis
ii. Chronic Pancreatitis
iii. Sepsis
iv. Peptic ulcer

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Section B - OTQ (Objective Type Questions)
1. Define the following in 2-3 sentences each: (10)
i) AIDS
ii) Gastritis
iii) Neuro trauma
iv) Preterm
v) Celiac disease
vi) MNA tool
vii) Homocystinuria
viii) Galactosemia
ix) Energy balance
x) Peripheral Vein feeding

2. Give examples for each of the following: (10)

i) Oncogenic viruses
ii) Prebiotics
iii) Low sodium foods
iv) Wheat allergy foods
v) Enteral feeds
vi) High GI food item
vii) Non-modifiable risk factor of CHD
viii)Oils rich in MUFA
ix) High Residue food
x) Factors decreasing blood sugar levels

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 ASSIGNMENT 3
(TMA-3)
Entrepreneurship and Food Service Management

Course Code: MFN-007

Assignment Code: MFN-007/AST-3/TMA-3/2024-25
Last Date of Submission: 28th February,2025
Maximum Marks: 100

This assignment is based on Units 1 -19 of the MFN-007 Course. (80 marks)
Section A - Descriptive Questions
There are ten questions in this part. Answer all questions.

1. a) Define Food Service Establishments. Discuss factors which influence the (4)
development of food service establishment.
b) Briefly describe the functions that every manager performs for development of (4)
organization.
2. a) What is system approach? Describe five fundamental implications for system (2)
approach.
b) What do you understand by work simplification? (2)
c) Elaborate registration, licensing and grading of food establishments. (4)
3. a) Define entrepreneurship and entrepreneur. Give characteristics of successful (4)
entrepreneurs.
b) Elaborate the concept of creativity with respect to food business. (4)
4. a) Discuss the role of recruitment and training process in staff planning and (6)
management.
b) What are the essential components of a prospectus? (2)
5. a) Elaborate the importance of menu and menu planning in food service establishment. (4)
b) Why is staff training a crucial part of a catering operation? Describe the various (4)
staff training methods.
6. a) Discuss the importance of quality control in food production. (4)
b) What type of equipment are used in food service establishment? Give in detail. (4)
7. a) What factors affect cost control in food business? Give checklist for cost control. (4)
b) Give general rules for hygienic handling and transportation of food. (4)
8. a) What type of disposables are used in food establishments? Give (4)
advantages/disadvantages of using disposables.
b) Discuss any two types of food services in restaurants. (4)
9. a) What do you understand by cafeteria service? Describe the counters used in (4)
cafeteria service with pictorial diagrams. (4)
b) Elaborate Entrepreneur development cycle with diagram.
10. a) Elaborate the barriers to communication within an organization? (4)
b) What is the importance of pest control in food establishments? (4)

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Section B - OTQ (Objective Type Questions)
1. a) Define the following: (10)
i. HACCP
ii. Buffet Service
iii. Firm Fixed Price
iv. Choice menu
v. Cook-Freeze System

2. Differentiate between the following: (10)

i) Conventional food service and commissary food service
ii) Centralized purchasing and group purchasing.
iii) Temporary carriers and chronic carriers
iv) Food infection and food allergy

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 ASSIGNMENT 4 (TMA-4)
Research Methods and Biostatistics

Course Code: MFN-009

Assignment Code: MFN-009/AST-4/TMA-4/2024-25
Last Date of Submission: 15th March, 2025
Maximum Marks:100

This assignment is based on Units 1 -14 of the MFN-009 Course. (80 marks)
Section A - Descriptive Questions
There are ten questions in this part. Answer all questions.
1. a) What are variables? Give classification and explain them in detail. (6)
b) What is Research? (2)

2. a) Explain Code of Ethics in detail. (4)

b) Explain the following with examples: (2+2)
i) Null hypothesis
ii)Alpha-error
3. a) How is observational study design different from Experimental study design? (4)
Discuss.
b) Briefly explain the normal probability distribution and highlight its characteristics. (4)
4. a) What is Probability sampling? Enlist its characteristics and types. (4)
b) Explain the importance of rating scale in research. Also enlist various types of rating (4)
scales used in research.
5. a)What do you understand by participant observation and non-participant (4)
observation? Explain the stages in the process of observation.
b) Explain the process of quantitative data processing and coding. (4)
6. a) What is contingency table? What is their use in epidemiological research? (4)
b) Define the following: (4)
i. Stem-and-leaf plot
ii. Quantiles
iii. Z-score
iv. Nominal scale
7. Give definition and formula for the following: (8)
a) Mean
b) Median
c) Variance
d) Standard deviation
8. a) Calculate the product moment correlation from the given variables: (4)
Height (cm) 127 130 136 150 152 142
Weight (Kg) 45 50 45 52 65 62
b) What are non-parametric tests? Explain giving examples. What is the purpose of non- (4)
parametric tests?

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9. a) Compute mean, median and mode of the following frequency distribution: (6)

C.I. 71-75 66-70 61-65 56-60 51-55 46-50 41-45

f 5 8 4 3 2 6 1
b) Describe the strengths of using case study method in research. (2)

10. Explain the following by giving suitable examples (8)

a) Frequency polygon
b) Predictive Value
c) Power of test
d) Histogram

Section B - OTQ (Objective Type Questions)

1. Define the following: (10)
i) Sampling Design
ii) Research Design
iii) Logical error
iv) Cohort Study
v) Epidemiology
vi) Placebo
vii) SPSS
viii) NUDIST
ix) Pie graph
x) Snowball sampling

2. Differentiate between the following: (10)

i) Thurstone scale and Likert scale
ii) Stochastic and Deterministic variables
iii) Sensitivity and specificity of a tool
iv) Two-tailed and one-tailed tests of significance
v) Qualitative and Quantitative variables

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