FAMILY MEAL MANAGEMENT (PRACTICAL)

Paper Code: 
CND 203
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

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 –

 

CO21: Classify the foods into exchange lists and use them for meal planning.

CO22: Plan and  prepare balanced meals and nutritious snacks for various age groups.

CO23: 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

 

CONTENTS

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

 

Academic Year: 
2021-2022
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