To enable the students: -
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
Micro nutrients – minerals, fat soluble vitamins and water soluble vitamins
Storage
Water – functions, requirements, sources and balance
Introduction to meal management - balanced diet
Basic principles and steps in meal planning
Nutrition during the life cycle
Nutrition during the life cycle
· School age
· Adolescence
· Adult
· Old age
Role of dietitian and Nutritionist
Basic concept of diet therapy
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)