HUMAN NUTRITION AND MEAL MANAGEMENT (PRACTICAL)

Paper Code: 
HSC 406
Credits: 
2
Contact Hours: 
30.00
Max. Marks: 
100.00
Objective: 

 

This course will enable students to:

·         Understand and know various aspects of food  in terms of its composition.

·         Have an insight of the factors affecting meal management

 

 

1.      Understanding food pyramids and food groups.

2.      Understanding healthy diet planning using various food groups.

3.      Meal pattern of the day.

4.      Planning diet for a day.

5.      Planning diet for a holiday.

6.      Planning diet based on different economic groups and food habits(veg/non veg).

7.      Use of convenience food in meal planning.

 

 

References: 

 

1.Dietary tips for better health(2010). Food and Nutrition Board Ministry of women and child development, Government of India.

2. Nutritive value of Indian Foods .Latest edition NIN,ICMR Hyderabad, India.

3. Advance Text book of Food and Nutrition. Volume II, Swaminathan.

 

 

Academic Year: 
2014-2015
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