1st Year
FAMILY MEAL MANAGEMENT
Theory: 80 hrs.
Practical: 60 hrs.
|
S.No |
Contents |
Learning objectives (At the end of session the student should be able to) |
Teaching Guidelines |
Methodology |
Time |
| 1. | Introduction to meal management | Understand meal management and nutritional requirements | To cover meal management related terms – balanced diet – food groups & – the planning of balance diet |
Didactic lecture through Power point presentation |
3 |
| 2. | Food guides for selecting adequate diet | Defines terminology. | To cover all the recommendations -using dietary recommendations -food labels to plan menu -your guide to good nutrition(YGGN) -plate Model -food groups, classifications of food group, -food pyramids, my pyramid(USDA),Canada’ food guide,Chinese food pagoda,Filipino food pyramid, – nutrition facts |
Didactic lecture with Power point presentation, health claims related exercises |
3 |
| 3. | Diet Therapy | Know the use of different types of diet therapies | To cover therapeutic modifications of the normal diet, objectives of diet therapy and associated factors -routine hospital diets -normal diet -soft diet mechanical soft diet -fluid diets clear fluid diet and full fluid diet |
Didactic lecture with Power point presentation and Exercises followed with examples |
2 |
| 4. | Diet & stress in current scenario. | -Understand the effect of stress over the health | To cover current scenario of diet and stress – national level -international level |
Didactic lecture through power point presentation |
1 |
| 5. | Meal planning for the family. | -Demonstrate the role of effective meal planning. | To cover ABC’s model of good health -basic diet planning principles -nutrition density -diet-planning guide -food group plan |
Through Power point presentation and exercises followed with discussion |
2 |
| 6. | Indian meal patterns – vegetarian & non-vegetarian. | Impact of foods habits on planning of nutrition chart | In this unit cover classification of vegetarianism and non- vegetarianism, semi, pesco, lacto-ovo, lacto, ovo, vegan |
Seminar on different types of diets/ Tutorials |
2 |
| 7. | Food faddism & the faulty food habits. | Know the myths and faddism |
To cover nutrition related myths and fads, periodicals claims, health food stores, General Nutrition Centre (GNC), nutrition consultants, faulty food habits |
Seminar and Group discussion on nutritional myths |
2 |
| 8. | Nutritive value of common Indian recipes | Aware about the Indian recipes ingredients | To cover all cousins north ,south, Chinese, Italian foods |
Seminar, face to face interactions and group discussion |
6 |
| 9. | Nutrition in pregnancy | Understand the etiology, physiologic and nutritional care | In this cover physiological stages of pregnancy, expected weight gain, – nutritional requirements including sources – food selection, – Complication of pregnancy(primary and secondary) |
Didactic lecture by using slides and discuss case studies with examples |
8 |
| 10. | Nutrition during lactation | Able to recommend and provide appropriate nutritional care during lactation. | In this cover physiology of lactation: -Role of hormones, factors affecting the volume and composition of breast milk, nutritional and food requirements -Suggested recipes for a lactating mother |
Didactic lecture through slides and discuss case studies by using charts |
4 |
| 11. | Nutrition during infancy | Able to know nutrition requirements at this period. | In this cover- growth & development – nutritional requirements -food requirements – breast feeding, importance of breast milk -infant formula, preterm baby, – introduction of supplementary foods. |
Didactic lecture through presentation and discuss case studies by using models |
8 |
| 12. | Nutrition during early childhood (Toddler/Preschool) | Able to know nutritional requirements during early childhood | In this cover growth & nutrient need -nutrition related problems -factors affecting nutritional status – feeding patterns |
Didactic lecture through slides. |
8 |
| 13. | Nutrition of school children | Understand nutritional requirements of school going children | To cover nutritional requirement – importance of snacks – School lunch. |
Didactic lecture with slides and discuss case studies |
8 |
| 14. | Nutrition during adolescence
|
Demonstrate nutritional requirements during adolescence. | To cover growth & nutrient needs – food choices, – eating habits, – factor influencing needs -nutritional problems |
Didactic lecture through slides and discuss |
10 |
| 15. | Nutrition during adulthood | Enumerate nutritional requirements during adulthood | To cover nutritional requirements, ,food adequacy, low cost balanced diets |
Didactic lecture through power point presentation |
6 |
| 16. | Geriatric nutrition |
Enumerate nutritional requirements during old age | To cover process of ageing, factors affecting food intake and nutrient use, nutrient needs, nutrition related problems. |
Didactic lecture through slides and group discussion on old age home menu |
7 |
PRACTICAL
Planning, preparation and nutritional evaluation of diets in relation to physiological state.
1. Planning and preparation of a balanced diet for a pregnant woman.
2. Diet during complication of pregnancy.
3. Planning and preparation of a balanced diet for a lactating woman.
4. Preparation of weaning foods.
5. Planning and preparation of a balanced diet for pre-school child.
6. Balanced diet for school going child. Preparation of packed lunch.
7. Planning and preparation of a balanced diet for adolescence.
8. Planning of meals for adult belonging to different income group.
9. Planning meal for senior citizen.
REFERENCE BOOKS:
| 1. | TB | Nutrition and Diet Therapy | Corroll lutz & Karen Przytulski | Japee,14teen edition |
| 2. | TB | Therapeutic Paediatric Nutrition | Madhu Sharma | Japee,1st edition,2011 |
| 3. | TB | Diet Management | Rekha Sharma | Elsevier,4th edition,2011 |
| 4. | TB | Nutrition | Deepti Chauhan | Lotus,1st edition, 2011 |
| 5. | TB | Food and Nutrition | L.C.Gupta,Kusum Gupta,Abhishek Gupta | Japee,6th edition,2010 |
| 6. | TB | Nutrition and Therapeutic Diets | Darshan Sohi | Japee,1st edition,2013 |
| 7. | RB | Nutritive Value of Indian Foods | C.Gopalan,B.V.Rama Sastri and S.C.Balasubramanian |
Japee,1st edition,1971 |
| 8. | TB | Food and Nutrition | Dr.Shrinandan Bansal | AITB,2nd edition,2012 |
