Nutrition :A Lifecycle Approach (Pratical)

Paper Code: 
CHSC 414
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable students to:

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

Contents:

  • ·Use of exchange list in meal planning

  • Planning and preparation of diets in the following stages of life cycle:

  • ·Infancy

  • ·Preschool stage

  • ·School stage

  • ·Adolescence

  • ·Adulthood

  • ·Elderly (60-70 years, 70-80 years, >80 years)

  • ·Maternal stage

  • ·Lactation period

Essential Readings: 
  • Srilakshmi, B. 1997 Dietetics. New Age International (P) Ltd, Publishers, New Delhi.
  • Robinson CH, Lawler MR, Chevoweth WL, Garwick AE. Normal and Therapeutic Nutrition. Mac Millan Publishing Company, New York, 1982.
  • Swaminathan, M. 1997. Principles of Nutrition and Dietetics. The Bangalore Printing and Publishing Co. Ltd, Bangalore. (1997 reprinted).
  • Mahan L.K. and Ecott-Stump S. (2000): Krause’s food, nutrition and diet therapy. W.B. Saunders Pvt. Ltd.          

 

Academic Year: 
2019-2020
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