BASIC NUTRITION AND MEAN MANAGEMENT

Paper Code: 
CND 132
Credits: 
3
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 thestudents:

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)
                               
Academic Year: 
2022-2023
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