Basic Nutrition
Theory- 80 hrs.
S. No | Contents |
Learning objectives |
Teaching Guidelines | Methodology | Time |
1 | Introduction to Nutrition science. | At the end of the session student should be able to: Describe importance of food and nutrition, for human health and related terminologies and definitions. | To cover the topic-
|
Lectures |
3 |
2 | Food guide – Basic five food groups. | To make clear understanding of food groups system, RDA, its use and significance in human nutrition. | To cover the topic-
|
Lecture with Power point presentation |
2 |
3 | Use of food in Human body. | To educate students the process of digestion, absorption, transport and utilization of food in human body. | To cover the topic-
|
Video presentation/ Didactic |
2 |
4 | Carbohydrates. | To make able the student to define the carbohydrates, types, role, requirement, food sources and consequences of excess or inadequate intake on human health. | To cover the topic-
|
Power point presentation/ Student Seminars |
6 |
5 | Lipids, Fats & oils. | To impart the knowledge of lipids, fats & oils, types, role, requirement, food sources and consequences of excess or inadequate intake on human health. | To cover the topic–
|
Lectures/ |
5 |
6 | Proteins. | At the end of the session student should be able to: Describe proteins, types, quality, role, requirement, food sources and consequences of excess or inadequate intake on human health. | To cover the topic-
|
Lecture |
6 |
7 | Water. | To educate about the role of water in human body, its requirement and effect on human body due to deficiency. | To cover the topic-
|
Power point presentations
|
4 |
8 | Minerals. | At the end of the session student should be able to: Describe minerals and their role in human health, sources, requirements, consequences of deficiency and toxicity on human health. | To cover the topic-
|
Power point presentations/ Student Seminars/
|
11 |
9 | Vitamins. | To impart the knowledge of vitamins, their types, functions, requirements, food sources, consequences of deficiency and toxicity on human health. | To cover the topic-
|
Power point presentations/ |
10 |
10 | Effect of heat processing on the nutritive value of foods. | To make understanding of student on effect of heat processing on the nutritive value of foods. | To cover the topic-
|
Didactic |
3 |
11 | Energy. | To make student able to explain the concept of energy for survival of human its intake and expenditure, requirement for human and food sources. | To cover the topic-
|
Lectures/ |
4 |
12 | Nutrition in Sports. | To impart the knowledge of nutrition for fitness and sports. | To cover the topic-
|
Power point presentations/ |
6 |
13 | Effect of cooking & heat processing on the nutritive value of foods | At the end of the session student should be able to: Describe effect of cooking on the nutritive value of foods. | To cover the topic-
|
Student Seminars/ Tutorials |
5 |
14 | Processed and Low cost supplementary foods | To aware student about processed and low cost supplementary foods. | To cover the topic-
|
Lectures |
3 |
15 | Food sanitation and hygiene. | The student should be able to understand the importance of food sanitation and hygiene for human health. | To cover the topic-
|
Lectures with Power point presentation |
3 |
16 | Recent concepts in food science. | To make aware students the recent concepts in food/nutrition science viz. Designer food, genetically modified food, bio fortification. | To cover the topic-
|
Didactic/ Student |
7 |
PRACTICAL
1. Planning, preparations and calculations of diets with modified-
(a) Consistency
(b) Fibre and residue
(c) Diet for Diarrhoea and constipation (d) Diet for peptic ulcer. (e) Diet tor liver disease.
2. Planning, preparation and calculation of diets in fever and infections.
3. Planning, preparation and calculation of diets for insulin dependent Diabetes mellitus,
Planning, snacks. deserts and beverages for diabetes.
4. Planning. preparation and calculation of diet in Cardiovascular diseases.
5. Planning, preparations and calculation of diet in Kidney failure , Kidney transplant, Renal
complication & Kidney stones.
6. Planning, preparations and calculation of diet in Cancer, Trauma (burns) & Surger