BASIC NUTRITION AND MEAL MANAGEMENT (THEORY)

Paper Code: 
25FND132
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

The course will 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: 

 

Course outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24FND132

 

 

Basic Nutrition And Meal Management (Theory)

 

 

CO7: Comprehend the fundamentals of nutrition and  effective meal planning.

CO8: Examine the role of macronutrients, micronutrients & water in human nutrition

CO9: Examine the nutritional needs during infancy, preschool age, pregnancy & lactation 

CO10: Evaluate the nutritional needs and concerns of an individual during school age to old age.

CO11: Outline the principles of planning nutritionally adequate diets and  nutritional management of weight, diarrhoea and constipation

CO12: Contribute effectively in course-specific interaction

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
   
   
   

 

12.00
Unit I: 
Fundamentals of Nutrition and meal planning

Introduction to nutrition – definition of nutrition, nutrients and health     

Basic 5 food groups, food guide, food pyramid 

Introduction to meal management - balanced diet                                

Basic principles and steps in meal planning                                       

12.00
Unit II: 
Essentials of macro and micronutrients

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
  • Composition, classification, sources, functions, requirements, deficiency and Storage                                                                                           Water – functions, requirements, sources and balance                        

 

12.00
Unit III: 
Nutrition during the life cycle-I
  • Pregnancy
  • Lactation                                                                             
  • Infancy
  • Pre-school                                                                                                                                                                                                                 

 

12.00
Unit IV: 
Nutrition during the life cycle-I

Nutrition during the life cycle                                                                                                                       

·        School age                                                                        

·        Adolescence 

·        Adult                                                                    

Old age  

12.00
Unit V: 
Introduction to Diet therapy and dietary management of weight and gastrointestinal diseases
  • Therapeutic adaptation of normal diet 
  • Role of dietitian and Nutritionist
  • Basic concept of diet therapy                                                                           
  • 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: 
  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: 
2025-2026
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