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Basic Nutrition and Meal Management (Theory)
Paper Code:
CND132
Credits:
2
Contact Hours:
2.00
Max. Marks:
100.00
Objective:
To enable the students: -
- To understand the relationship between nutrition and human well being
- To acquire knowledge regarding principles of planning diets for various stages of life cycle and diseases.
- To understand the general structure and functions and various systems and organs in the body
12.00
Unit I:
Introduction to nutrition
- Definition of nutrition, nutrients and health
- Basic 5 food groups, food guide, food pyramid
12.00
Unit II:
Macro and Micronutrients
- Macro nutrients – carbohydrates, fats and proteins
- Composition, classification, food sources, functions, requirements, deficiency and storage in body
- Micro nutrients – minerals, fat soluble vitamins and water soluble vitamins
Composition, classification, sources, functions, requirements, deficiency and
Storage
- Water – functions, requirements, sources and balance
- Introduction to meal management - balanced diet
- Basic principles and steps in meal planning
12.00
Unit III:
Nutrition during the life cycle
- Pregnancy
- Lactation
- Infancy
- Pre-school
12.00
Unit IV:
Nutrition during the life cycle
- Stages of life-
- School age
- Adolescence
- Adult
- Old age
- Role of dietitian and Nutritionist
- Basic concept of diet therapy
12.00
Unit V:
Therapeutic adaptation of normal diet
Obesity – causes, prevention and dietary modification
Underweight – causes and Dietary modifications
Etiology, symptoms and diet in gastro Intestinal diseases –
diarrhea (acute and chronic),
constipation ( atonic and spastic)
Academic Year:
