NUTRITION: A LIFE CYCLE APPROACH (Theory)

Paper Code: 
24CHSC215
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to –

  1. Understand the role of nutrition in different stages of life span
  2. Provide the guidelines for adequate nutrition throughout life span
  3. Get acquainted with growth, development and physiological changes during pregnancy, lactation and infancy

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24CHSC 215

Nutrition: A life cycle approach

(Theory)

CO51: Examine the fundamental concepts, principles, and allied aspects of meal planning, and utilize food exchange lists.

CO52: Evaluate the impact of nutrition on the growth and development of infants and preschoolers.

CO53: Analyze the nutritional requirements and dietary guidelines for school-age children and adolescents, considering factors influencing food intake and the prevalence of obesity and eating disorders

CO54: Evaluate the nutritional requirements and dietary guidelines for the adults and elderly population

CO55: Examine the physiological changes, nutritional requirements, and dietary guidelines of pregnancy and lactation and their implications for maternal and infant health.

CO56: Contribute effectively in course-specific interaction

Approach in teaching:

 

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

 

 

 

Learning activities for the students:

 

Self-learning assignments, Effective questions, Class presentation

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

 

12.00
Unit I: 
Introduction, importance & goals of meal planning
  • Basic principles of meal management
  • Allied Aspects of meal planning- Use of convenience foods in meal planning Methods of improving nutritional quality of foods: fermentation, germination, fortification, GM foods  
  • Use of Food exchange lists
  • Steps in meal planning

 

12.00
Unit II: 
Nutrition during infancy
  • Growth and development
  • Nutrient needs
  • Breast feeding
  • Infant milk substitute act 1992, National and International Guidelines on Infant and Young Child Feeding (IYCF) and first 1000 days.
  • Complimentary feeding
  • Nutrition related health problems

Nutrition during preschool age   

  • Growth and Development
  • Growth monitoring 
  • Brain development in preschool age -Effect of nutrition
  • Nutritional requirements
  • Dietary guidelines
  • Establishment of good eating habits
  • Infection and nutrition related problems

 

12.00
Unit III: 
Nutrition during school age
  • Growth and development
  • Nutritional requirements
  • Dietary guidelines
  • Factors influencing food intake
  • Healthy eating habits
  • Packed lunch
  • School lunch programme
  • Child hood Obesity

Nutrition during Adolescence                           

  • Growth and development
  • Nutritional requirements
  • Dietary guidelines
  • Eating disorders: Anorexia nervosa and Bulimia nervosa
  • Teen age pregnancy 

 

12.00
Unit IV: 
Nutrition during Adulthood
  • Nutritional requirements
  • Dietary guidelines
  • life style related disorders

Nutrition for elderly

  • Changes associated with ageing
  • Nutritional requirements
  • Dietary guidelines and lifestyle modification
  • Nutrition related problems

 

12.00
Unit V: 
Nutrition during Maternal stage
  • Physiological changes
  • Developmental stages of pregnancy
  • Nutritional requirements
  • Dietary guidelines
  • Complications of pregnancy and its management 

 Nutrition during Lactation period                                                                                

  • Physiology of lactation-–Prolactin reflux, Let Down Reflux, Lactational Amenorrhoea
  • Nutritional requirements and Dietary Considerations
  • Human milk composition
  • Effect of breast feeding on maternal health

 

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, Texbook of Nutrition and Dietetics. Phoenix Publishing House Pvt. Ltd, New Delhi. 
  4. Bamji, M.S, Rao, N.P. and Reddy, V. 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.pdf
  4. https://www.nia.nih.gov/health/real-life-benefits-exercise-and-physical-activity

 

 

Academic Year: 
2024-2025
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