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Paper Code: 
24CND132
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

The course will enable the students:

  • To understand the relationship between nutrition and human well being
  • To acquire knowledge regarding principles of planning diets for various stages of life cycle and diseases.
  • To understand the general structure and functions and various systems and organs in the body

 

Course Outcomes: 

CO7: Comprehend the fundamentals of nutrition and  effective meal planning.

CO8: Examine the role of macronutrients, micronutrients & water in human nutrition

CO9: Examine the nutritional needs during infancy, preschool age, pregnancy & lactation 

CO10: Evaluate the nutritional needs and concerns of an individual during school age to old age.

CO11: Outline the principles of planning nutritionally adequate diets and  nutritional management of weight, diarrhoea and constipation

CO12: Contribute effectively in course-specific interaction

12.00
Unit I: 
UNIT I

Fundamentals of Nutrition and meal planning                               

Introduction to nutrition – definition of nutrition, nutrients and health     

Basic 5 food groups, food guide, food pyramid 

Introduction to meal management - balanced diet                                

Basic principles and steps in meal planning                                       

12.00
Unit II: 
UNIT II

Essentials of macro and micronutrients                                

Macro nutrients – carbohydrates, fats and proteins                                

·        Composition, classification, food sources, functions, requirements, deficiency and storage in body                                                                                           

·        Micro nutrients – minerals, fat soluble vitamins and water soluble vitamins

Composition, classification, sources, functions, requirements, deficiency and Storage                                                                                           Water – functions, requirements, sources and balance                         

12.00
Unit III: 
UNIT III

Nutrition during the life cycle-I                                                                                                                                                 

  • Pregnancy
  • Lactation                                                                            
  • Infancy
  • Pre-school                                                                                                                                                                                                                 
12.00
Unit IV: 
UNIT IV

Nutrition during the life cycle-I                                                                                                                                                             

Nutrition during the life cycle                                                                                                                       

·        School age                                                                         

·        Adolescence 

·        Adult                                                                    

Old age  

12.00
Unit V: 
UNIT V

Introduction to  Diet therapy and dietary management of weight and gastrointestinal

diseases                                                        

  • Therapeutic adaptation of normal diet 
  • Role of dietitian and Nutritionist
  • Basic concept of diet therapy                                                                           
  • Obesity – causes, prevention and dietary modification                     
  • Underweight – causes and Dietary modifications                             
  • Etiology, symptoms and diet in gastro Intestinal diseases – diarrhea (acute and chronic), constipation (atonic and spastic)
Essential Readings: 
  1. Chadha R. and Mathur P. Nutrition: A lifecycle approach. Orient Black Swan Pvt. Ltd., 2015.
  2. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17th Edition. 1986.
  3. Krause, M.V. Food, Nutrition and Diet Therapy, W. B. Saunders Co. Philadelphia.
  4. Khanna K, Gupta S, Passi Jain S, Sethi R , Mahna R and Puri S. Text book of Nutrition and Dietetics Elite Publishing House Pvt Ltd, 2005
References: 

SUGGESTED READINGS

  1. Joshi S.A. Nutrition and Dietetics. Tata Mc Graw- Hill Publishing Company Limited. Second Edition. Reprint 2004.
  2. Chatwal G. Dictionary of Foods and Nutrition. Food Nutrition and Dietetics. Himalaya Publishing House. 1999.
  3. Guthrie H.A.`Introductory Nutrition’ Mosby Publications. 1988
  4. Drummond K.E and Brefere L.M. Nutrition for foodservice and Culinary Professionals. John Wiley & Sons, Inc. Fourth Edition. 2011
  5. Insel.P, Ross D, McMahon K and Bernstein M. Nutrition. Jones and Bartlett Publishers, LIC. 2011.

 

Academic Year: 
2024-2025
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