FUNDAMENTALS OF NUTRITION (THEORY)

Paper Code: 
CND 102
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 
Objectives:
This course will enable the students: 
• To comprehend the meal management system
• To understand the relationship between nutrition and human well being 
• To acquire knowledge regarding principles of planning diets
 
Course Outcomes (COs):

Course  Outcomes

Learning and teaching strategies

Assessment

Strategies

  
 

On completion of this course, the student will be able to:

CO4: Relate food, nutrition and health.

CO5:  Outline the functions of food, concept of food groups and balanced diet

CO6: Justify specific function/s of nutrients in maintaining health.

CO7: Select foods according to the requirement of various nutrients

Approach in teaching:

Lecture method, Power point presentation, Discussions and Tutorials.

 

Learning activities for the students:

Self learning assignments, Effective questions, Seminar presentation and giving tasks.

Class test, Semester end examination, Quiz, Assignments and

Presentations.

  

 

9.00
Unit I: 
UNIT I
1. Introduction to health
• Dimensions & scope
• Physical, mental, social, spiritual, emotional, vocational, etc
• Concept of Positive Health and wellbeing 
2. Concept and thorough understanding of
• Definition of food, nutrients, nutrition, malnutrition (over & under nutrition)
• Nutrient classification of food
• Basic food group  
• Recommended Dietary Allowances
• Dietary guidelines
9.00
Unit II: 
Unit II
3. Composition, classification, functions, requirements, sources of Macro nutrients:
• Carbohydrate
• Protein 
• Fat
9.00
Unit III: 
UNIT III
4. Composition, classification, functions, requirements, sources of Micro nutrients
• Vitamins-water soluble(vitamin-B,C),
• Fat soluble (vitamin -A,D,E,K)
9.00
Unit IV: 
UNIT IV
5. Composition, classification, functions, requirements, sources of Micro nutrients
• Minerals & trace elements-calcium, phosphorous, iron, magnesium, sodium, iodine, Zinc and chromium
9.00
Unit V: 
UNIT V
6. Functions & requirements:
• Water
• Fiber
 
7. Enzymes: functions , classification 

 

Essential Readings: 
 
• Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad
• Mudambi, S. R. and Rajagopal, M.V. (2007). Fundamentals of Foods, Nutrition and Diet Therapy.5th Edition. New Age International Publisher, New Delhi. 
• Sharma, S. (2006). Human Nutrition and Meal Planning. Published by Jnanada Prakashan (P & D), New Delhi.
 
References: 

SUGGESTED READINGS:

  1. Swaminathan, M. 2018. Hand book Food and Nutrition. The Bangalore Printing and Publishing Co. Ltd, Bangalore.
  2. Bamji, M.S, Rao, N.P. and Reddy, V.,. Textbook of Human Nutrition Oxford & IBH publishing Co Pvt. Ltd, New Delhi.
  3. Joshi, S.A., 2021 Nutrition and Dietetics. 5th Ed. Tata Mc Graw Hill Publishing Company Ltd. 1986., Delhi.
  4. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17 Edition
 
Academic Year: 
2022-2023
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