BASIC NUTRITION AND MEAL MANAGEMENT (THEORY)

Paper Code: 
CND 132
Credits: 
03
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.
  • To understand the general structure and functions and various systems and organs in the body 

Course Outcomes

Learning and Teaching strategies

Assessment Strategies

 
 

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 the students:

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

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

  
 

 

9.00
Unit I: 
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: 
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: 
Unit III

Nutrition during the life cycle

  • Pregnancy
  • Lactation                                                                             
  • Infancy
  • Pre-school                                                                                                                                                                                                                  

 

9.00
Unit IV: 
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: 
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)

 

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: 

REFERENCE BOOKS:

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: 
2023-2024
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