BASIC NUTRITION AND MEAL MANAGEMENT

Paper Code: 
CND 132
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

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 
9.00
Unit I: 
  1. 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: 
  1. Macro nutrients – carbohydrates, fats and  proteins                                 
  2. Composition, classification, food sources, functions, requirements, deficiency and storage in body                                                                                                               
  3. Micro nutrients – minerals, fat soluble vitamins and water soluble vitamins

Composition, classification, sources, functions, requirements, deficiency and

Storage                                                                                                  

  1. Water – functions, requirements, sources and balance                        
  2. Introduction to meal management  - balanced diet                                

Basic principles and steps in meal planning

9.00
Unit III: 
  1. Nutrition during the life  cycle
  • Pregnancy                                                                            
  •  Lactation                                                                            
  •  Infancy
  •  Pre-school                                                                                                                                                                                                                 
9.00
Unit IV: 
  1. Nutrition during the life  cycle                                                                                                                       
  •  School age                                                                         
  •  Adolescence 
  •  Adult                                                                     

 Old age

  1. Role of dietitian and Nutritionist

Basic concept of diet therapy     

9.00
Unit V: 

13. Therapeutic adaptation of normal diet                                               

14. Obesity – causes, prevention and dietary modification                     

15. Underweight – causes and Dietary modifications                            

16. Etiology, symptoms and diet in gastro Intestinal diseases – diarrhoea                                    (acute and chronic), constipation ( atonic and spastic)

Academic Year: 
2018-2019
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