ignou cfn 1 Solved Assignment 2018- 2019

CFN -1

Assignment-1 consists of two parts and is of 100 marks. The weightage given to each part is indicated in the brackets.

a) Descriptive type question b) Practical exercise

PART A: DESCRIPTIVE TYPE QUESTION

1) Write a short note on the followings i) Role of protein in our body ii) Source, function, food sources and deficiency of vitamin A iii) Moist heat method of cooking and nutrient losses occur in these iv) Causes of food spoilage v) Physiological functions of food Ans

i) role of protein in our body

Protein is an important substance found in every cell in the human body. In fact, except forr wa fo wate ter, r, pr prot otein ein is th thee mo most st ab abun unda dant nt su subs bsta tance nce in yo your ur bo body dy.. Th This is pr prot otein ein is manufactured by your body utilizing the dietary protein you consume. It is used in many vital processes and thus needs to be consistently replaced. You can accomplish this by regularly consuming foods that contain c ontain protein.

Repair and Maintenance Protein is termed the building block of the body. It is called this because protein is vital in the maintenance of body tissue, including development and repair. Hair, skin, eyes, muscles and organs are all made from protein. This is why children need more protein

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per pound of body weight than adults; they are growing and developing new protein tissue.

Energy Protein is a major source of energy. If you consume more protein than you need for body bod y tis tissue sue mai mainte ntenan nance ce and other necessar necessary y fun functi ctions ons,, you yourr bod body y wil willl use it for energy. If it is not needed due to sufficient intake of other energy sources such as carbohydrates, the protein will be used to create fat and becomes part of fat cells.

Hormones Protein is involved in the creation of some hormones. These substances help control body functions that involve the interaction of several organs. Insulin, a small protein, is an example of a hormone that regulates blood sugar. It involves the interaction of organs such as the pancreas and the liver. Secretin, is another example of a protein hormone. This substance assists in the digestive process by stimulating the pancreas and the intestine to create necessary digestive juices.

Enzymes Enzymes are proteins that increase the rate of chemical reactions in the body. In fact, most of the necessary chemical reactions in the body would not efficiently proceed without enzymes. For example, one type of enzyme functions as an aid in digesting large protein, carbohydrate and fat molecules into smaller molecules, while another assists the creation of DNA.

Transportation and Storage of Molecules Prot Pr otei ein n is a ma majo jorr el elem emen entt in tr tran ansp spor orta tati tion on of ce cert rtai ain n mo mole lecu cule les. s. Fo Forr ex exam ampl ple, e, hemoglobin is a protein that transports oxygen throughout the body. Protein is also sometimes used to store certain molecules. Ferritin is an example of a protein that combines with iron for storage in the liver.















Protein forms antibodies that help prevent infection, illness and disease. These proteins identify and assist in destroying antigens such as bacteria and viruses. They often work in con conjun juncti ction on with the oth other er imm immune une sys system tem cells. cells. For example, example, these antibodie antibodiess identify and then surround antigens in order to keep them contained until they can be destroyed by white blood cells.

Ans. ii) Source, function, food sources and deficiency of vitamin A

Vitamin A is a fat-soluble vitamin that is good for healthy vision, skin, bones and other tissues in the body. Vitamin A often works as an antioxidant, fighting cell damage, but it also has many other uses. “Through its role with cell growth and division, vitamin A has an important role in the norm no rmal al fo form rmat atio ion n an and d ma main inte tena nance nce of th thee he hear art, t, lu lung ngs, s, kid kidne neys ys an and d ot othe herr vi vita tall organs,” Dr. Sherry Ross, women’s health expert at Providence Saint John’s Health Center in Santa Monica, California, told Live Science.

Sources There are two types of vitamin A. Preformed Preformed vitamin A, also called retinol, retinol, is found in animal products. Good sources are fortified milk, eggs, meat, cheese, liver, halibut fish oil, cream and kidneys. Pro-vitamin A is found in plant-based foods such as fruits and vegetables, according to the U.S. National Library of Medicine (NLM). (NLM). The most common type of pro-vitamin A is beta-carotene, a carotenoid that produces dark pigments in plant foods. Beta-carotene can be found in these brightly colored foods:

● Cantaloupe ● Pink grapefruit ● Apricots















● Sweet potatoes ● Winter squash

green, leafy vegetables ● Dark green, ● Broccoli

Vitamin A Deficiency Vitamin A deficiency is a major health problem that affects around around one third of children aged under five fi ve years. Vitamin A deficiency causes blindness in about 250,000–500,000 chil ch ildr dren en fr from om de deve velo lopi ping ng co coun untr trie iess ev ever ery y ye year ar an and d th thee hig highe hest st pr prev eval alen ence ce is in Southeast Asia and Africa. According to the Global Alliance for Vitamin A, several strategies should be encouraged to help manage this problem and some of these are described below.

Breast astfee feedin ding g sho should uld be enc encour ourage aged d as the only form of nou nouris rishing hing the new ● Bre born. Women en in the immediat immediatee pos post-p t-part artum um per period iod are adv advise ised d to tak takee high-dos high-dosee ● Wom supplementation. supplementation of children aged under five is encouraged. encouraged. ● Vitamin a supplementation Vitamin n A food fortification fortification is being resear researched ched but is not not currently currently adopted adopted as ● Vitami an approach to deficiency.

Vitamin A deficiency can be either primary or secondary. Primary deficiency is seen in childr chi ldren en and adults adults who do not con consum sumee eno enough ugh foods foods ric rich h in Vit Vitami amin n A suc such h as yellow/orange fruits and vegetables (mangoes, pumpkin) or animal sources such as liver. Babies who are weaned off breast milk too early are also at an increased risk of Vitamin A deficiency.















Secondary vitamin A deficiency occurs as a result of gastrointestinal abnormalities that lead to poor absorption of the vitamin available in food. Vitamin A is a fat-soluble vita vi tami min n me mean anin ing g it is ab abso sorb rbed ed af afte terr it ha hass di diss ssol olve ved d in fa fats ts.. A lo loww-fa fatt di diet et can therefore hinder the adequate absorption and use of vitamin A. Zinc deficiency may also als o dis disrup ruptt the abs absorp orptio tion n and tra transp nsport ort of vitamin vitamin A.

Other Oth er factors factors relate related d to

secondary vitamin A deficiency include the abnormal production and release of bile, chronic exposure to cigarette smoke and chronic alcoholism.

Symptoms of Vitamin A deficiency Vitamin A deficiency leads to some of the following symptoms

(night blindness) ● Impaired vision, particularly in dim light (night referred to as xerophthalmia ● A dryness of the eyes referred immunity and susceptibility to infection ● Impaired immunity ● Whitish lumps at the hair follicles due to hypokeratosis

normal epithelium in respiratory passages passages and the ● Squamous metaplasia of the normal bladder leads to a keratinized and thickened epithelium.

Vitamin A Functions

Vitamin A is required for several vital functions in the body. Some of the most important functions of Vitamin A are described below.

Vision Vitamin A is required for the maintenance of normal vision. A deficiency in vitamin A can lead to visual disturbances. In the eyes, a form of vitamin A called retinal is combined with a protein called opsin to give rhodopsin, an essential light absorbing















Immune system Vitamin A is essential for maintaining healthy immune function and deficiency can lead to an impaired response to infection.

Cell growth One form of Vitamin A, retinoic acid is, a key hormone-like growth factor for epithelial cells and other cell types in the body.

Gene transcription and protein formation Vitamin A in the form of retinoic acid is essential for gene transcription. Retinol is taken up by the cell where it is oxidized to retinaldehyde (by retinol dehydrogenases), which is the then n oxi oxidiz dized ed to giv givee ret retino inoic ic acid. The conv convers ersion ion of ret retina inall to retinoic retinoic acid is irreversible and the process is therefore tightly regulated because retinoic acid functions as a ligand for nuclear receptors. Retinoic acid binds to these nuclear receptors called in order to regulate gene transcription.

Skin health Retinoic Retino ic acid also maint maintains ains skin health by activating activating genes that cause immature skin cells cel ls to dev develo elop p int into o mat mature ure epid epiderm ermal al cel cells. ls. The exa exact ct mechanis mechanism m beh behind ind this is curren cur rently tly bei being ng res resear earche ched d to hel help p dev develo elop p tre treatm atment entss for der dermat matolg olgica icall dis diseas eases. es. Currently, the retinoic drug isotretinoin is the most commonly prescribed agent in the treatment of acne. This drug decreases the size of sebaceous glands and reduces their secretions. The agent also reduces the amount of bacteria present in the ducts and surface of the skin, which occurs as a result of reduced sebum, which bacteria rely on as a source of nutrients.

















Vitamin a food sources

ii) Moist heat method of cooking and nutrient losses occur in these Ans

















sage, etc. Boiling is one of the simplest methods of cooking and widely used all over the world. POINTS TO TAKE INTO CONSIDERATION WHILE BOILING FOOD Water whi which ch has to be use used d for boiling boiling should should be just suffi sufficie cient nt since since a ● Water large quantity would leach all the nutrients Boill the vegetab vegetables les with their skin, skin, or cut the them m int into o big pieces pieces which ● Boi prevent them from nutrient loss. boiled led wat water er as stock in soups and making making curries curries so that the ● Use the boi nutrient lost in the water can be conserved ● Boiling food vigorously consumes a lot of fuel and makes the food mushy, soft and spoils its texture.

EXAMPLES carrot is lost when boiled boiled in an open vessel. vessel. ● Carotene present in carrot

SIMMERING Food is immersed in water and cooked in a covered pan at 98-degree Celcius. This method is used for the food that takes long to cook like meat, fish. Especially used for fishes as they don’t disintegrate easily while cooking. POINTS TO CONSIDER WHILE SIMMERING FOOD otherwise the food may break break down and may turn turn mushy. ● Should not rush otherwise It is a time and fuel consuming method

















POINTS TO CONSIDER WHILE POACHING Water-soluble uble nutrients nutrients are lost, so one should try and and use that water water in ● Water-sol making gravies or soups.

STEWING Stewing is done in a covered pan with a small quantity of liquid and once the liquid reaches the boiling point the flame is set to sim mode which makes it a slow and long process. Fruits and vegetables can be cooked by this method and no nutrient loss is observed as 1-2 tablespoon liquid is left which is served along the food but this process is highly time and fuel consuming. BLANCHING Food is blanched by immersing the food items in hot water and then cooling them under cold water. Usually, food items that need to be frozen, for example, peas are blanched. This proces processs helps in prese preserving rving the natural natural colour of the vegetables vegetables and fruits and to reduce the microbial load on the food. STEAMING Steam generates heat, this heat is used as a medium to cook and so it takes a longer time as compared to boiling. It’s of 2 types: Wet-steaming: ng: Food is cooked by being in direct contact with the steam. ● Wet-steami For example, while cooking idlis, dhokla, dumplings this method is used. Dry-steam Drysteaming: ing: Food is cooked by using using steam steam to provide heat heat to a utensil

















Food is cooked under pressure. With an increase in pressure, the temperature, also increases. Thus, the food is cooked very fast. Actually, it is a type of steaming in which water is boiled under high pressure, thus raising the temperature and reducing the cooking time. The equipment used for this purpose is a pressure cooker.Foods which can be cooked in a pressure cooker easily are pulses, rice, vegetables and meat. Water soluble nutrients are lost in pressure cooking the food so one should use the water in making gravies.

FATS AS MEDIUM OF COOKING In this method of cooking, fats are used as a medium to prepare food. FRYING Done at 180-220 degree celsius using oil or fat as the medium to cook. Food is cooked at a fast pace. The types of frying are: SHALLOW FRYING In this method, the oil submerges only half of the food product and then food is browned. one has to be careful not to burn the food because the food is cooked at a fast pace. For example, Parantha (Indian bread) is made this way. DEEP FRYING In this, the food item is completely immersed into hot oil in a large quantity. Foods cooked using this method are pakoras, samosas, French fries, etc.

















cause cancer. Oil that has been used once shouldn’t shouldn’t be used again for the same reason mentioned above. ● Use only MUFA rich oil like olive oil for cooking ● Also, never mix the used oil with fresh oil.

BRAISING It is a combination of using moist and dry heat to cook. This method helps in retaining thee mo th mois istu ture re or JU JUIC ICE E WI WITH THIN IN TH THE E FO FOOD OD PR PRES ESEN ENT. T. Fo Forr ex exam ampl ple, e, wh whil ilee ma maki king ng Vermicelli Kheer, Vermicelli is first roasted roasted and then cooked in simmering milk. DRY HEAT AND AIR AS MEDIUM OF COOKING

GRILLING AND BROILING Food is cooked by placing the food either above, below or in between a hot surface like burning wood, charcoal or any other heating element. Here food is cooked by radiation. POINTS TO TAKE INTO CONSIDERATION DURING THIS PROCESS ● Charring may occur. Temperatur raturee used for cooking is high so negl negligence igence may result result in burned burned ● Tempe food.

BAKING The food is kept in the center of an oven and the food is cooked by radiation. It makes



















It works on the principle of electromagnetic waves which are produced by power source magnetron and are absorbed by the food.

method d for retaining the the antioxidan antioxidantt activity activity in garlic garlic and ● It is the best metho mushrooms microwaving, ● About 20-30% of vitamin c in green vegetables is lost during microwaving, which is less than most cooking methods as less water is used. ● On the whole, it is the best method as nutrient retention is the most in this method. flavour and uniform cooking is seen in less time. time. ● Even enhancement of flavour

SUMMARY OF HOW TO REDUCE NUTRIENT LOSS WHILE COOKING 1. Don’t Don’t throw throw the water used used to soa soak k the dal and rice as it can can be be used used to cook food again 2. Never use soda to hasten the cooking of pulses as it destroys destroys the nutrients present in them especially vitamin B. 3. Boil the vegetables with peel so that nutrients are not lost. 4. One can also use the vegetable vegetabless and fruits with peel to cook as they they have have



















The food may become unacceptable due to the following factors: a) Growth and activities of microorganisms principally bacteria, yeasts and moulds (this is by far the most important and common cause of food

b) Activities of food enzymes (enzymatic browning is a common example);

c) Infestation by insects, parasites and rodents; d) Chemical changes in a food (i.e. not catalyzed by enzymes of the tissues or of microorganisms); For example: The chemical oxidation of fats producing rancidity as well as non-enzymatic browning reactions in foods like Maillard browning.

e) Physical changes or damages such as those caused by freezing (freezer burn), by drying (caking) etc.;

f) Presence of foreign bodies; and.

g) Contamination with chemical agents.



















The energ energy y needed is suppl supplied ied by the oxidation of foods consumed. consumed. Cereals, Cereals, roots and tubers, dried fruits, oils, butter and ghee are all good sources of energy.

ii. Body building foods:

Foods rich in protein are called body building foods. Milk, meat, eggs and fish are rich in proteins of high quality. Pulses and nuts are good sources of protein but the protein is not of high quality. These foods help to maintain life and promote growth. They also supply energy.

iii. Protective and Regulatory foods:

Foods ric Foods rich h in pro protei tein, n, min minera erals ls and vit vitami amins ns are known known as protectiv protectivee and regu re gula lato tory ry fo food ods. s. Th They ey ar aree es esse sent ntia iall fo forr hea healt lth h an and d re regu gula late te ac acti tivi viti ties es su such ch as mainte mai ntenan nance ce of bod body y tem temper peratu ature, re, mus muscle cle con contra tracti ction, on, con contro troll of wat water er bal balanc ance, e, clotting of blood, removal of waste products from the body and maintaining heartbeat. Milk, egg, liver, fruits and vegetables are protective foods.

Social functions of food:



















Rice, Wheat, Ragi, Bajra, Maize, Jowar, Barley, Rice flakes, Wheat flour.

II. Pulses and Legumes : Bengal gram, Black gram, Green gram, Red gram, Lentil (whole as well as dhals) Cowpea, Peas, Rajmah, Soyabeans, Beans.

III. Milk and Meat Products : Milk :

Curd, Skimm Skimmed ed Milk, Chees Cheesee

Meat :

Chicken, Liver, Fish, Egg, Meat.

IV. Fruits and Vegetables : Fruits Fru its : Man Mango, go,

Guava, Gua va,

Tomato Tom ato Pap Papaya aya,, Ora Orange nge.. Sweet Sweet Wat Waterm ermelo elon. n.

Vegetables (Green Leafy) : Amaranth, Spinach, Drumstick leaves, leaves, Mustard leaves, fenugreek leaves .

Coriander

Other Vegetables :Carrots, Brinjal, Ladies fingers, Capsicum, Beans, Onion,Drumstick, Cauliflower.



















Ans a) check the colour: The colour of the meat says a lot about its freshness. Poultry meat must be white or light pink. Check that the meat does not have a green tinge, especially under the wings. There should not be any bruises or blood clots on the surface. In the case of red meat, it must be bright red in appearance. If the meat is vacuum packed, it may appear slightly brown. This is also good quality meat and will last longer in the refrigerator.

Check the odour: Poultry meat is generally odour-free but may have a slightly meaty odour on rare occasions. The smell of red meat is very specific to the type of meat and there should not be any variance from the typical smell of a goat or lamb. One should make sure there is no foul or pungent odour to any kind of fresh meat being purchased.

Check the texture: For poultry, the texture should be firm and the muscle fibres must be clearly visible. The meat must not be slimy and if you touch it, the fingers should be dry rather than sticky. The meat should not appear translucent and watery when it is cut. In the case of red meat, it should not fall off easily when it is being cut. The fat should not be yellow in colour, as it indicates that the meat is not fresh

Prefer skinless: The skin of the meat has saturated fatty acids, which are high on calories and can potentially increase the risk of cardiac ailments. Hence, it is always recommended that meat is consumed after removing the skin.





















Ans b) The Look You should look at the package and the colour of your spices. For peppercorns for example, if they’re not bright and black, if they’re going grey and looking broken, avoid them. The Packaging I prefer things that are packed in containers vs bags. It just extends their shelf life, bags, even if they’re the best bags on the earth, they’re not 100 percent sealed to air and air is the enemy of spices. The Price This is also a factor, as much as I like bargains and deals, I stay away from cheap spices. You’re paying more because they’ve been sourced better and packaged better – with a better quality product you should be able to use less so it all balances out. The Smell If you can smell the spices, you want to make sure you can actually smell something when you put it near your nose. If there is no smell at all, this is a sign it’s too old. Bulk





















Some conventional U.S. dairy farms inject their cows with recombinant Bovine Grow owtth Hor orm mon onee (rBGH or rBS BST T), a genetically engineered horm rmo one that increases mil ilk k pr prod oduc ucti tion on.. If yo you u do ch choo oosse co con nve ven nti tion ona al da dair iry, y, lo look ok fo forr a la lab bel th tha at in indi dica cate tess the product comes from cows not treated with rBGH or rBST (check out our Gu Guiide to rBGH-Free Dairy Products for Products for help).

3. Choose grass-fed Grass-fed dairy is healthier, more humane than animal factories (also known as Conf Co nfin ined ed An Anim imal al Fe Feed edin ing g Op Oper erat atio ions ns,, or CA CAFO FOs) s) an and d ge gene nera rall lly y mo more re cli clima mate te-f -fri rien endl dly y than grain-fed dairy.(2)





















3) What do you understand by convenient foods? Explain different types of convenient food products available in the market.

Ans Convenience Convenience food, or tertiary tertiary proces processed sed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include ready-to-eat dry products, frozen foods such as TV dinners, dinners, shelf-stable foods, prepared mixes such as cake mix, and snack foods. Bread, Bread, cheese, salted food and other prepared foods have been sold for thousands of years. Other kinds were developed with improvements in food technology. technology. Types of convenience foods can vary by country and geographic region. Some convenience foods hav eived eived critic criticism ism due to about about nutrit nutrition ional al tent tent and how their their





















The most obvious factor that makes you choose one food over another is its taste. Food that tastes good is understandably appealing, although what is considered tasty may vary widely from individual to individual. Caviar, for example, is considered a rich, delicious delicacy to those who enjoy it, while a child would probably turn up his nose. Peop People le ofte often n tend tend to feel feel hung hungry ry for for -- and and thus thus seek seek out out -- food foodss whic which h they they subjectively find appealing.

Marketing and Advertising A TV commercial extolling the virtues of a mouth-watering brand of frozen pizza may make you want to rush out and buy one, which is exactly the hope of most advertising executives. In fact, many food choices are heavily influenced by advertising and media marketing specifically designed to make customers choose one food or brand of food over another. Children, for example, are influenced by factors such as toys that come





















Emotion

Many people have an emotional connection with food, which is often tapped as a source of comfort in times of sadness and distress. As a result, emotions often influence food choices. Conditions such as depression, stress and anxiety can cause people to make choices about food that they might not make in a different emotional state. Most of the time, this leads to impulse eating, often involving unhealthy usually leading toward less-healthy "junk" foods.

Economic Status











































3. The jui juice ce is now placed in huge huge flat bottom bottomed ed pans and and boiled boiled for hours; hours; this proc pr oces esss is kno known wn as co conce ncent ntra rati tion on.. Du Duri ring ng th this is pr proc oces esss th thee ju juice ice is st stir irre red d constantly. 4. While stirring, impurities are skimmed off the top until only a yellow, dough-like dough-like thick paste remains in the pan. 5. This paste paste is then tra transf nsferr erred ed in hug hugee mou moulds lds where where it is left left to cool, cool, until until it becomes hard and becomes what is eventually called jaggery. The colour of the jaggery may vary from light to dark brown, depending on the quality of





















and coconut palm are used to make jaggery, but are rarely available or heard of. The process of making jaggery in all these cases may be almost the same; however the colours of the jaggery may vary; the colours may range from golden brown to dark brown, off-white to pale yellowish white and light brown.





















Generally buffalo milk is preferred for manufacture of khoa as it results in higher yield, smooth texture and soft body with sweet taste. Where buffalo milk is not available, cow milk is used for khoa making but it results in pasty body and slightly saltish taste due to higher chlorides in the product. 4 liters liters of buffalo milk or 5 liters liters of cow milk which approximately approximately yields yields 1 kg khoa is used used per batch. batch. Filtere Filtered d milk milk is taken in a heavy heavy bottomed bottomed wide mouth iron pan (karahi) and boiled on a brisk non – smoky fire. An iron scraper (khunti) is used for





















For preparing dhap variety of khoa of khoa,, the heating should be stopped at rabri stage (thick mass) and leaving the product without much working which carry soft grains and high moisture content. 2.1.2 Pindi Pindi For production of pindi variety of of khoa khoa,, heating is continued after rabri stage and with























exists in phase equilibrium at adjusted pressure because of the closed system. Good





















(If more steam dried product will come and if less steam liquid product)





















Concentrated milk with 35- 40%T.S. at the rate of 300-350 kg per hour can be fed to





















5. High loss of milk solids in the beginning (Due to lot of adjustments required in





















the temperatur temperaturee to which the milk constituent constituentss are subjected subjected to different different









































































































































































































ignou cfn 1 Solved Assignment 2018- 2019

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