A LIFE CYCLE APPROACH -PRACTICAL (Practical)

Paper Code: 
24CHSC216
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understanding healthy diet planning using various food groups.
  2. Planning diet based on different economic groups and food habits

 

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

Title

24CHSC 216

 

Nutrition: A life cycle approach

-Practical

(Practical)

CO57: Develop a plan and prepare balanced meals and nutritious snacks for various age groups

CO58: Develop skills in diet counselling

CO59: Compile comprehensive practical records by designing case appropriate det plans and cultivate polished vocal skills to converse effectively with examiners

CO60: Contribute effectively in course-specific interaction

 

Approach in teaching:

Interactive Lectures, Discussion,

Learning activities for the students:

Self-learning assignments, Case studies on preparation of diet plans for a given situation

Class test, Semester end examinations, Individual and group projects

 

CONTENTS

1. Use of exchange list.

2. Planning, preparation of diets and provide counselling for the following stages of life cycle

●     Preschool child

●     School age child

●     Adolescent

●     Adult

●     Old age person

●     Pregnant lady

●     Lactating mother

 

Essential Readings: 
  1. Srilakshmi, B. 2014 Dietetics. New Age International (P) Ltd, Publishers, New Delhi. 
  2. Chadha, R. and Mathur, P. (2015). Nutrition – A life cycle Approach. Published by Orient Blackswan Pvt. Ltd., Hyderabad
  3. Khanna, K., Gupta, S., Pass, S.J, Pass, S.J, Seth, R., Mahan, R. and Puri, S. 2013, Textbook of Nutrition and Dietetics. Phoenix Publishing House Pvt. Ltd, New Delhi. 
  4. Bamji, M.S, Rao, N.P. and Reddy, V. (2023) 4th Ed. Textbook of Human Nutrition Oxford & IBH publishing Co Pvt. Ltd, New Delhi. 
  5. Joshi, S.A., 2021 Nutrition and Dietetics. 5th Ed. Tata Mc Graw Hill Publishing Company Ltd, Delhi

 

References: 
  1. Swaminathan, M. 2018. Hand book Food and Nutrition. The Bangalore Printing and Publishing Co. Ltd, Bangalore. 
  2. ICMR (2020), Nutrients Requirements for Indians Recommended Dietary Allowances Estimated Average Requirements- Reports of the Expert Group.

e-Resources

  1. https://bpni.org/IMS-ACT/The-IMS-Act-Law-Book.pdf
  2. https://apjcn.nhri.org.tw/server/APJCN/21/1/151.pdf
  3. https://www.nin.res.in/downloads/DietaryGuidelinesforNINwebsite.p

Detailed Scheme of Evaluation fro SEE Practical

Time duration- 3 Hrs                                                 

Components

Marks

CO

Major (30 Marks)

 Planning and Preparation of balanced meals for different age groups

·      Personal Profile, RDAs/Modified RDAs

·       Food Plan and distribution of exchanges

·       Menu plan and cooking of a dish

·       Dietary counselling

 

 

 5

 

10

 10

5

 

CO 57

 

 

 

Minor (20 Marks)

Any two exercises

Food plan/sample menu/dietary counselling/RDAs and Modified RDAs/cooking of a dish

 

10

  10

 

 

CO 58

 

Practical Record

10

CO59

Viva Voce

10

 CO59

Total marks

            70
 

 

 

 

 

Academic Year: 
2024-2025
  • Printer-friendly version
  • PDF version