FAMILY MEAL MANAGEMENT (PRACTICAL)

Paper Code: 
CND 203
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Understand the use of Exchange list.
  2. Plan diet for individuals at different stages of life cycle, having different physiological conditions and for weight management.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

CND 203

 Family Meal Management (Practical)

 

 

 

 

 

 

The students will be able to –

 

CO20: Interpret the food exchange lists and use them for meal planning.

CO21: Plan and  prepare balanced meals and nutritious snacks for various age groups.

CO22: Develop skills in counselling obese and underweight individuals.

Approach in teaching:

Interactive Lectures, Discussion, Demonstration, Team teaching

 

Learning activities for the students:

Self -learning assignments, Effective questions, Seminar presentation, tasks on preparation of diet plans for a given situation

Class test, Semester end examinations, Quiz, Individual and group projects

 

 

  • Use of exchange list.
  • Planning and preparing nutrient rich dishes.
  • Planning, preparation and serving of meals for
    • Preschool child
    • School age child
    • Adolescent,
    • Adult
    • Old age person
    • Pregnant lady
    • Lactating mother
    • Athlete
  • Planning, preparation and serving of meals for individuals -
    • Overweight
    • Underweight

 

References: 
  • Robinson CH, Lawler MR, Chevoweth WL, Garwick AE. Normal and Therapeutic Nutrition. Mac Millan Publishing Company, New York, 1982. 
  • Khanna, K., Gupta, S., Pass, S.J, Pass, S.J, Seth, R., Mahan, R. and Puri, S. 1997 Texbook of Nutrition and Dietetics. Phoenix Publishing House Pvt. Ltd, New Delhi.
  • Antia, F.P and Abraham, P. 1997 Clinical Dietetics and Nutrition. Oxford University Press, New Delhi (4 Ed)
  •  Begum, M.R. 1996. A Text Book of Foods, Nutrition and Dietetics. Sterling Publishers Pvt. Ltd., New Delhi. (Revised 2 Ed)
  • Joshi, S.A., 2001 Nutrition and Dietetics. Tata Mc Graw Hill Publishing Company Ltd, Delhi. (9 Ed).
  • Kreutler, P.A and Czajka Narins, D.M. 1987 Nutrition in Perspective. Prenticend Hall, INC, Englewood cliffs, New Jersey. (2 Ed)
  • Mahan, L.K. and Stump, S.E., 2000. Karuse’s Food, Nutrition and Diet Therapy.W.B Saunders Company, Philadelphia, Pennsylvania. (10 Ed)
  • Sabarwal, B. 1999 Encyclopedia of Food, Nutrition, Dietetics and Health (4Vol)Efficient Offset, Delhi.
  • Sabarwal, B. 1999. Meal Management. Common Wealth Publishers, New Delhi.
  • Sabarwal, B. 1999 Foundations of Nutrition. Common Wealth Publishers, New Delhi.
  • Sharma, S., 2000. Human Nutrition and meal planning. Jnananda Prakashan (P & D), New Delhi. (1st Ed)
  • Dietary Tips For Better Health,  Food & Nutrition Board .MWCD Govt. of India(2007)
  • Dietary Tips For the Elderly,  Food & Nutrition Board .MWCD Govt. of India(2007)

 

Academic Year: 
2020-2021
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