IGNOU BHCC-122 Assignment 2026-27New
Fundamentals of Food and Nutrition
Last updated by IGNOU: 03 Nov 2026. Guide written from the official PDF on 04 Nov 2026, 04:24 pm.
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| Course code | BHCC-122 |
|---|---|
| Course title | Fundamentals of Food and Nutrition |
| Programme | B.A. Home Science (FYUP)BAFHSC |
| School | School of Continuing Education |
| Assignment code | BHCC-122/ASST/TMA |
| Session | July 2026 - January 2027 |
| Maximum marks | 100 |
| Weightage | 30% |
| Last date (June exam) | 31 Mar 2027 |
| Last date (December exam) | 30 Sept 2027 |
| Medium | English, Hindi |
About the BHCC-122 assignment
This assignment covers food and its functions, health, balanced diets, cooking methods, food groups and nutrient retention. It also explores food processing, digestion, nutrient deficiencies and the nutritional properties of plant and animal foods.
There are 15 questions across Sections A and B: eight in Section A and seven in Section B. Attempt any five, including at least two from each section, in about 600 words per answer. Each question carries 20 marks, making the assignment worth 100 marks. It contributes 30% to the course result.
What the assignment asks
| Question | Marks | Topic |
|---|---|---|
| Section A, Q1 | 20 | Explain the roles of food in the body and how the cycle of malnutrition operates. |
| Section A, Q2 | 20 | Discuss health within the Indian Knowledge System and examine its different dimensions. |
| Section A, Q3 | 20 | Describe basic food groups and the food pyramid in relation to a balanced diet. |
| Section A, Q4 | 20 | Compare moist-heat, dry-heat and combined cooking methods and their effects on nutrient retention. |
| Section A, Q5 | 20 | Examine cereal varieties, their structure and composition, and the processing of cereals and cereal products. |
| Section A, Q6 | 20 | Discuss the health benefits of pulses, their anti-nutritional factors and changes caused by cooking. |
| Section A, Q7 | 20 | Describe how fruits and vegetables are classified and examine their nutrients, pigments and functional properties. |
| Section A, Q8 | 20 | Examine the categories, importance, active compounds and functional properties of spices and condiments. |
| Section B, Q1 | 20 | Describe milk composition, pasteurization, homogenization and the range of milk products. |
| Section B, Q2 | 20 | Examine egg structure, nutritional value, protein biological value and methods of checking freshness. |
| Section B, Q3 | 20 | Discuss the structure, composition, nutritional value and quality assessment of meat, poultry and fish. |
| Section B, Q4 | 20 | Explain the classification and roles of salt, sugar and jaggery in preparing and preserving food. |
| Section B, Q5 | 20 | Discuss the classification and nutritional value of nuts, oilseeds, fats and oils, including essential fatty acids and rancidity. |
| Section B, Q6 | 20 | Describe digestion and absorption alongside the functions, sources and deficiencies of carbohydrates, proteins and fats. |
| Section B, Q7 | 20 | Examine vitamin and mineral classifications, functions, sources and deficiency symptoms, covering calcium, iron and sodium as well as the role of water. |
This is a summary of each question. Download the official PDF above for the exact questions and word limits.
How to write and submit it
- Read the assignment instructions and the relevant guidance in the Programme Guide before preparing your answers.
- Answer five questions, selecting at least two from each section, and keep each answer to about 600 words.
- Use your own words and present answers neatly, with clear organisation and connected paragraphs.
- Review the relevant course units, prepare an outline, and give attention to the introduction and conclusion.
- Submit the assignment within the prescribed deadline to remain eligible for the term-end examination.
- Send the assignment to your Study Centre Coordinator; check your Regional Centre website to see whether online submission is permitted.
- Obtain and retain a submission receipt, and keep a photocopy of the assignment if possible.
- Ask the Study Centre to return your evaluated assignment.
Submission dates: 31 March 2027 (June TEE; July 2026 session); 30 September 2027 (December TEE; January 2027 session).
Frequently asked questions
What are the BHCC-122 assignment submission deadlines for 2026-27?
The deadlines are 31 March 2027 for the June term-end examination and 30 September 2027 for the December term-end examination. The PDF assigns these dates to July 2026 and January 2027 admission-cycle students respectively.
How many questions must I answer in the BHCC-122 assignment?
Attempt five questions in total, including at least two from Section A and at least two from Section B.
What are the marks, weightage and word limit?
The assignment is worth 100 marks and carries 30% weightage in the course result. Each question carries 20 marks, and each answer should be about 600 words.
Where should I submit the BHCC-122 assignment?
Submit it to your Study Centre Coordinator. Your Regional Centre may permit online submission; the PDF asks students to check its website for availability. Obtain and keep a submission receipt.
Why does the question page mention BHCC-121?
The question page prints BHCC-121 in its heading and course-code line, while the cover and introductory instructions identify BHCC-122. The assignment code on the question page is also BHCC-122/ASST/TMA.
Which sessions and mediums are listed for this assignment?
The assignment is for the July 2026 and January 2027 sessions. The official listing provides English and Hindi mediums.
Other IGNOU BAFHSC assignments
- BHCC-121: Fundamentals of Human Development
- BHCC-124: Fundamentals of Communication and Extension Education
- BHCC-126: Early Childhood Care and Education
- BPCC-108: Statistical Methods for Psychological Research-II
- BPCC-109: Developmental Psychology
- BPCC-110: Applied Social Psychology
- BPCM-161: Foundations of Psychology
Assignment details and PDFs come from IGNOU's official website; the guide is a summary of the official PDF. Always check the latest instructions and last dates on ignou.ac.in or with your Regional Centre before submitting.