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Basic Nutrition and Meal Management (Theory) [1]

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
  1. Definition of nutrition, nutrients and health       
  2. Basic 5 food groups, food guide, food pyramid                                        
12.00
Unit II: 
Macro and Micronutrients
  1. Macro nutrients – carbohydrates, fats and  proteins                                 
  2. Composition, classification, food sources, functions, requirements, deficiency and storage in body                                                                                                               
  3. Micro nutrients – minerals, fat soluble vitamins and water soluble vitamins

Composition, classification, sources, functions, requirements, deficiency and

Storage                                                                                                  

  1. Water – functions, requirements, sources and balance                        
  2. Introduction to meal management  - balanced diet                                
  3. Basic principles and steps in meal planning                                          

 

12.00
Unit III: 
Nutrition during the life cycle
  1. Pregnancy                                                                            
  2.  Lactation                                                                            
  3.  Infancy
  4.  Pre-school                                                                                                                                                                                                                 
12.00
Unit IV: 
Nutrition during the life cycle
  1. Stages of life-                                                                                                     

-           School age                                                                         

-           Adolescence 

-           Adult                                                                     

-           Old age 

  1. Role of dietitian and Nutritionist
  2. 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: 
2014-2015 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/basic-nutrition-and-meal-management-theory-1

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/basic-nutrition-and-meal-management-theory-1
[2] https://homescience.iisuniv.ac.in/academic-year/2014-2015