BASIC NUTRITION AND MEAL MANAGEMENT (PRACTICAL)

Paper Code: 
CND 133
Credits: 
4
Contact Hours: 
120.00
Max. Marks: 
100.00
Objective: 

To enable the students:

To learn planning and preparation of different types of diets

Course Outcomes :

Course

Learning outcome (at course level)

Learning and teaching strategies

Assessment Strategies

Paper Code

Paper Title

CND 133

Basic Nutrition and Meal Management (Practical)

CO8:Plan diets for different age groups for good health based on principles of nutrition.

CO9:Calculate nutritional requirements and planning recipes for special health conditions.

CO10:Create nutritionally adequate recipes using most appropriate cooking methods.

 

Approach in teaching:

Interactive Lectures, Discussion

 

Learning activities for the students:

Self learning assignments, Effective discussion , Simulation, Report analysis and presentation, Giving tasks,

 

CA test, Semester end examinations, Viva, Group discussion and power point presentation

 

CONTENTS:

  1. Planning and preparation of nutritious recipes during pregnancy, lactation, school age, adolescence and old age.
  2. Planning and preparation of recipes for obesity, underweight and GI diseases.

 

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: 
  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.
  6. Burtis G, Davis J and Martin S. Applied Nutrition and Diet Therapy. W.B Saunders Company. 1988.
  7. Sharma JL and Caralli S. A Dictionary of Food and Nutrition. CBS Publishers & Distributors, 2004
  8. Williams S.R. Essentials of Nutrition and Diet Therapy.Times Mirror/ Mosby college Publishing. Tenth Edition, 1995.
  9. Sharlin  J and Edelstein S. Essentials of Life Cycle Nutrition. Jones and Bartlett Publishers, 2011
  10. Whitney E.N and Rolfes S.R. Understanding Nutrition. West/Wadsworth An International Thomson Publishing Company. Eighth Edition. 1999.
  11. Mudambi S.R. and M.V. Rajgopal. ‘Fundamentals of Food & Nutrition’ II Edition. Wiley Eastern Limited. 1990.
  12. Antia F.P. ‘Clinical Dietetics and Nutrition’. III Edition. Oxford University Press. Bombay, 1989.
  13. Modern Nutrition in Health and Disease. Shils, M.E. and Young V.R. Bombay K.M. Varghese Company (vi edition 1988)
  14. Kinder, F. Meal ManagementTruswell, A.S. and Mann, J. Essentials of Human Nutrition. Oxford University Press
  15. Sharma, S. Human Nutrition and Meal Planning . Jnanada Prakashan (P&D), New Delhi

 

             

Academic Year: 
2021-2022
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