FAMILY MEAL MANAGEMENT (THEORY)

Paper Code: 
CND 202
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

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 –

CO17: Appraise the physiological changes, nutritional guidelines and healthy food habits during adulthood, pregnancy, lactation and old age.

CO18: Evaluate growth and development, nutritional guidelines and nutritional concerns during infancy, preschool years, school age and adolescence.

CO19: Analyse the importance of nutrition for physical fitness and sport, during calamities and emergencies.

CO20: Develop meal plans 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 -

  • Infants
  • Preschool children
  • School children

 

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

 

Essential Readings: 
  1. Srilakshmi, B. 1997 Dietetics. New Age International (P) Ltd, Publishers, New Delhi.
  2. Robinson CH, Lawler MR, Chevoweth WL, Garwick AE. Normal and Therapeutic Nutrition. Mac Millan Publishing Company, New York, 1982. 
  3. Swaminathan, M. 1997. Principles of Nutrition and Dietetics. The Bangalore Printing and Publishing Co. Ltd, Bangalore. (1997 reprinted)
  4. 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.

 

References: 
  1. Antia, F.P and Abraham, P. 1997 Clinical Dietetics and Nutrition. Oxford University Press, New Delhi (4 Ed)
  2. Begum, M.R. 1996. A Text Book of Foods, Nutrition and Dietetics. Sterling Publishers Pvt. Ltd., New Delhi. (Revised 2 Ed)
  3. Bamji, M.S, Rao, N.P. and Reddy, V., 1999. Textbook of Human Nutrition Oxford & IBH publishing Co Pvt. Ltd, New Delhi.
  4. Burtis, G., Davis, J. and Martin, S. 1998. Applied Nutrition and Diet Therapy.
  5. B. Saunders Company, Philadelphia.
  6. Garrow, J.S, and James, W.P.t, 1994. Human Nutrition and Dietetics. Churchill Livingstone, New York. (4 Ed)
  7. Joshi, S.A., 2001 Nutrition and Dietetics. Tata Mc Graw Hill Publishing Company Ltd, Delhi. (9 Ed).
  8. Kreutler, P.A and Czajka Narins, D.M. 1987 Nutrition in Perspective. Prenticend Hall, INC, Englewood cliffs, New Jersey. (2 Ed)
  9. Mahan, L.K. and Stump, S.E., 2000. Karuse’s Food, Nutrition and Diet Therapy.W.B Saunders Company, Philadelphia, Pennsylvania. (10 Ed)
  10. Sabarwal, B. 1999 Encyclopedia of Food, Nutrition, Dietetics and Health (4Vol)Efficient Offset, Delhi.
  11. Sabarwal, B. 1999. Meal Management. Common Wealth Publishers, New Delhi.
  12. Sabarwal, B. 1999 Foundations of Nutrition. Common Wealth Publishers, New Delhi.
  13. Sharma, S., 2000. Human Nutrition and meal planning. Jnananda Prakashan (P & D), New Delhi. (1st Ed)
  14. 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)
  15. Stanfield, P.S 1992 Nutrition and Diet Therapy. Jones and Barlett Publishers, andBoston-London. (2 Ed)
  16. 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.
  17. Williams, S.R, 1990 Essential of Nutrition and Diet Therapy. Times Mirror/ Mosby College Publishing, St. Louis, Missousn. (5 Ed)
  18. Whitney, E.N and Rolfes, S.R. 1996. Understanding Nutrition. West Publishing Company, St Paul, M/N. (7 Ed).
  19. Dietary Tips For Better Health,  Food & Nutrition Board .MWCD Govt. of India(2007)
  20. Dietary Tips For the Elderly,  Food & Nutrition Board .MWCD Govt. of India(2007)

 

Academic Year: 
2021-2022
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