FAMILY MEAL MANAGEMENT (THEORY)

Paper Code: 
CND 202
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Course Objectives:

This course will enable the students to –

  1. Know the factors affecting the nutrient needs during different stages of life cycle & the RDA for various age groups.
  2. Gain knowledge of dietary modification for weight management.

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

 

 

CND 202

 

 

 

 Family Meal Management (Theory)

 

 

 

 

 

 

 

 

The students will be able to –

 

CO15: Identify the factors effecting meal planning.

CO16: Explain the physiological changes, nutritional guidelines and healthy food habits during adulthood, pregnancy, lactation and old age.

CO17: Describe growth and development, nutritional guidelines and nutritional concerns during infancy, preschool years, school age and adolescence.

CO18: Discuss the importance of nutrition for physical fitness and sport, during calamities and emergencies.

CO19: Know the nutritional needs for effective weight management.

 

Approach in teaching:

Interactive Lectures, Power point presentations, Discussion, Tutorials, Reading assignments

 

Learning activities for the students:

Self-learning assignments, Effective questions, Seminar presentation

 

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

 

9.00
Unit I: 
UNIT I
  • Introduction, importance & goals of Meal planning
  • Basic principles of meal management
  • Steps in meal management
  • Factors affecting meal management - Nutritional, socio-cultural, religious, geographic, economic, availability of time & material resources
  • Use of convenience foods in Meal planning

 

9.00
Unit II: 
UNIT II
  • Meal management for -
  • Infants
  • Preschool children
  • School children

 

9.00
Unit III: 
UNIT III
  • Meal management for -
  • Adolescents
  • Adult
  • Old age

 

9.00
Unit IV: 
UNIT IV
  • Special nutrition for
  • Pregnancy
  • Lactation
  • Sports
  • Space
  • Higher altitude

 

9.00
Unit V: 
UNIT V
  • Energy modifications and nutritional care for weight management
    • Identifying the overweight and obese individuals, factors contributing to obesity, low energy diets, balanced energy reduction, behavioural modification and prevention
    • Underweight – etiology and assessment, high energy diets for weight gain.
  • Functional foods: probiotics, neutraceuticals
  • Methods of improving nutritional quality of foods : fermentation, germination, , fortification

 

References: 
  • Srilakshmi, B. 1997 Dietetics. New Age International (P) Ltd, Publishers, New Delhi.
  • Robinson CH, Lawler MR, Chevoweth WL, Garwick AE. Normal and Therapeutic Nutrition. Mac Millan Publishing Company, New York, 1982. 
  • Swaminathan, M. 1997. Principles of Nutrition and Dietetics. The Bangalore Printing and Publishing Co. Ltd, Bangalore. (1997 reprinted)
  • 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)
  • Bamji, M.S, Rao, N.P. and Reddy, V., 1999. Textbook of Human Nutrition Oxford & IBH publishing Co Pvt. Ltd, New Delhi.
  • Burtis, G., Davis, J. and Martin, S. 1998. Applied Nutrition and Diet Therapy.B. Saunders Company, Philadelphia.
  • Garrow, J.S, and James, W.P.t, 1994. Human Nutrition and Dietetics. Churchill Livingstone, New York. (4 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)
  • Shills, M.E, Olson, J.A, Shike, M and Ross, A.C; 1998. Modern Nutrition in Health and Disease. Williams & Williams, Baltimone, U.S.A. (9 Ed)
  • Stanfield, P.S 1992 Nutrition and Diet Therapy. Jones and Barlett Publishers, andBoston-London. (2 Ed)
  • Swaminathan M. 1997. Advanced Text-Book of Food & Nutrition (Vol I & II). The Banglore Printing and Publishing Co Ltd, Bangalore, Mudambi, S.R and Rajagopal, M.V., 1997. Fundamentals of Foods & Nutrition. New Age International (P) Ltd, New Delhi.
  • Williams, S.R, 1990 Essential of Nutrition and Diet Therapy. Times Mirror/ Mosby College Publishing, St. Louis, Missousn. (5 Ed)
  • Whitney, E.N and Rolfes, S.R. 1996. Understanding Nutrition. West Publishing Company, St Paul, M/N. (7 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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