Syllabus | FAMILY MEAL MANAGEMENT | B. Sc. (Nutrition & Dietetics) | First Year

1st Year
FAMILY MEAL MANAGEMENT
Theory: 80 hrs.                                                                                                         Practical: 60 hrs.

S. No

Topic

Domain

Hours

 

 

Module 1

 

Introduction to meal management

  • Balanced diet
  • Food groups &
  • The planning of balance diet
Must Know

  • introduction to family meal management
  • definition of balance diet
  • food groups

Desirable to know

  • factors considered in planning balance diet
  • importance of food groups
  • classification of food groups

3

 

 

Module 2

 

Food guides for selecting adequate diet

  • 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
Must Know

  • Introduction to RDA
  • Dietary recommendation by ICMR
  • Food pyramids

Desirable to know

  • Use of food labels to plan menu

3

 

Module 3

Diet Therapy
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
Must Know

  • Definition of diet therapy
  • Introduction to routine hospital diet

Desirable to know

  • Objectives of diet therapy
  • Foods given and avoided in different diet

2

 

 

Module 4

Diet & stress in current scenario.

To cover current scenario of diet and stress

  • national level
  • international level
Must Know

  • Introduction to stress
  • Role of diet in stress
  • National scenario in relation to diet & stress
  • National scenario in relation to diet & stress

Desirable to know

  • Health effects due to stress
  • Concept of stress

Nice to know

  • Types of stress

1

 

 

Module 5

Meal planning for the family.

To cover ABC’s model of good health

  • basic diet planning principles
  • nutrition density
  • diet-planning guide
  • food group plan
Must Know

  • Definition of health
  • Principles of diet planning
  • Guidelines for diet planning

Desirable to know

  • ABC model of good health
  • Factors affecting health and balance diet

2

 

 

 

Module 6

Indian meal patterns – vegetarian & non-vegetarian.

In this unit cover classification of vegetarianism and non- vegetarianism, semi, pesco, lacto-ovo, lacto, ovo, vegan

Must Know

  • Introduction to Indian meal pattern
  • Classification of meal pattern
  • Definition of vegetarianism

Desirable to know

  • Importance of meal pattern
  • Nutritional requirement of vegetarian
  • The health effects of excess and inadequate intake of protein in diet

2

 

 

Module 7

Food faddism & the faulty food habits.

  • To cover nutrition related myths and fads, periodicals claims, health food stores, General Nutrition Centre (GNC), nutrition consultants, faulty food habits
Must Know

  • Definition of food faddism
  • Definition of faulty food habits
  • Role of centers in food faddism

Desirable to know

  • Types of faulty food habits
  • Conditions due to faulty food habits

Nice to know

  • Myths related to food faddism

2

 

Module 8

Nutritive value of common Indian recipes

  • To cover all cousins   north ,south, Chinese, Italian foods
Must Know

  • Introduction of common Indian recipes
  • Nutritive value of recipes
  • Types of cuisines

6

 

 

Module 9

Nutrition in pregnancy

  • In this cover physiological stages of pregnancy, expected weight gain,
  • nutritional requirements including sources
  • food selection,
  • Complication of pregnancy(primary and secondary)

 

Must Know

  • Introduction of pregnancy
  • RDA
  • Nutritional requirement in pregnancy
  • Disease in pregnancy

Desirable to know

  • Stages of pregnancy
  • Food sources given in pregnancy

Nice to know

  • Physiological changes in pregnancy
  • Complications related to pregnancy

8

 

 

Module 10

Nutrition 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

 

Must Know

  • Introduction of lactation
  • RDA
  • Nutritional requirement in lactation
  • Introduction to breastfeeding

Desirable to know

  • Stages of pregnancy
  • Food given in lactation
  • Importance of breastfeeding
  • Factors considered wile planning diet for lactating mother

Nice to know

  • Physiological changes in lactation
  • Complications related to lactation
  • Myths related to lactation

4

 

 

 

Module 11

Nutrition during infancy

  • In this cover- growth & development
  • nutritional requirements
  • food requirements
  • breast feeding, importance of breast milk
  • infant formula, preterm baby
  • introduction of supplementary foods

 

Must Know

  • Introduction of infancy
  • RDA
  • Nutritional requirement of infant
  • Introduction to breastfeeding
  • Introduction to supplementary feeding

Desirable to know

  • Stages of infancy
  • Food given
  • Importance of breastfeeding
  • Factors considered while planning diet for infant

Nice to know

  • Difference between normal infant and pre term infant
  • Feeding problems in infants

 

8

Module 12

Nutrition during early childhood (Toddler/Preschool)

  • In this cover growth & nutrient need
  • nutrition related problems
  • factors affecting nutritional status
  • feeding patterns
Must Know

  • Introduction of early childhood
  • RDA
  • Nutritional requirement of pre-school children

Desirable to know

  • Food given
  • Factors considered while planning diet for children

Nice to know

  • Feeding problems in children

 

 

8

Module 13

Nutrition of school children

  • To cover nutritional requirement
  • importance of snacks
  • School lunch.
Must Know

  • Introduction of school childhood
  • RDA
  • Nutritional requirement of pre-school children
  • Introduction to school lunch

Desirable to know

  • Food given
  • Factors considered while planning diet for school children
  • Factors considered while planning school lunch for school children

Nice to know

  • Physiological changes in school children
  • Feeding problems in school children

 

8

Module 14

Nutrition during adolescence
To cover growth & nutrient needs
– food choices,
– eating habits,
– factor influencing needs
-nutritional problems
Must Know

  • Introduction of adolescences
  • RDA
  • Nutritional requirement of adolescences

Desirable to know

  • Food given
  • Factors considered while planning diet for adolescences

Nice to know

  • Physiological changes in adolescence
  • Feeding problems in adolescences

 

 

10

Module 15

Nutrition during adulthood

  • To cover nutritional requirements, ,food adequacy, low cost balanced diets
Must Know

  • Introduction of adulthood
  • RDA
  • Nutritional requirement of adulthood

Desirable to know

  • Stages of adulthood
  • Food given
  • Factors considered while planning diet for adulthood

Nice to know

  • Physiological changes in adulthood
  • Feeding problems in adolescences

 

6

 

Module 16

Geriatric nutrition

  • To cover process of ageing, factors affecting food intake and nutrient use, nutrient needs, nutrition related problems.
Must Know

  • Introduction of geriatric nutrition
  • Definition of geriatric nutrition
  • RDA
  • Nutritional requirement of elderly
  • Factors considered while planning diet for elderly

Desirable to know

  • Feeding problems in elderly
  • Food given

Nice to know

  • Physiological changes

 

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
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