BASIC NUTRITION AND MEAL MANAGEMENT

Paper Code: 
CND 132
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
Objectives:

To 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.

Course outcome :

Course

Learning outcome (at course level)

Learning and teaching strategies

Assessment Strategies

Paper Code

Paper Title

CND 132

Basic Nutrition and Meal Management

(Theory)

CO4:Examine the digestion, absorption and function of various nutrients and list their sources.

CO5:Evaluate the nutritional needs and concerns of an individual throughout the life cycle.

CO6:Analyze the principles of meal planning and factors affecting it.

CO7:Outline the principles of planning nutritionally adequate diets

 

Approach in teaching:

Interactive Lectures, Discussion, Designing of questionnaire

Learning activities for thestudents:

Self learning assignments,  Effective discussion , Simulation, Review of several public health programmes Report analysis

CA test, Semester end examinations, Home Assignment,  Presentation, Individual and group projects

 

 

9.00

Introduction to nutrition – definition of nutrition, nutrients and health          

Basic 5 food groups, food guide, food pyramid   

Macro nutrients – carbohydrates, fats and  proteins                                

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

9.00

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

  • Composition, classification, sources, functions, requirements, deficiency and Storage                                                                                                  

Water – functions, requirements, sources and balance                        

Introduction to meal management  - balanced diet                                

Basic principles and steps in meal planning                                       

 

9.00

Nutrition during the life  cycle

  • Pregnancy
  • Lactation                                                                             
  • Infancy
  • Pre-school                                                                                                                                                                                                                  

 

9.00

Nutrition during the life  cycle                                                                                                                    

  • School age                                                                         
  • Adolescence 
  • Adult                                                                    
  • Old age 

Role of dietitian and Nutritionist

Basic concept of diet therapy                                                                            

 

9.00

Therapeutic adaptation of normal diet                                               

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)

 

Academic Year: 
2021-2022
  • Printer-friendly version
  • PDF version