Basic Nutrition And Meal Management

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

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.
  • To understand the general structure and functions and various systems and organs in the body
9.00
Unit I: 

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
Unit II: 

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
Unit III: 

Nutrition during the life  cycle

  • Pregnancy
  • Lactation                                                                             
  • Infancy
  • Pre-school                                                                                                                                                                                                                 
9.00
Unit IV: 

Nutrition during the life  cycle                                                                                                                       

  • School age                                                                         
  • Adolescence 
  • Adult                                                                    
  • Old age 

Role of dietitian and Nutritionist

Basic concept of diet therapy                                                                          

9.00
Unit V: 

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: 
2016-2017
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