Syllabus (NUTRITION)

Course Type: ME-3

Semester: 3

Course Code: BNUTMEB23C

Course Title: Basic Diet

(L-P-Tu): 2 - 2 - 0

Credit: 4

Practical/Theory: Combined

Course Objective: •To formulate the diet chart . •To have the basic concept of significance of various nutrients.

Learning Outcome: •To recognise the role different foods play in a balanced diet, and the effects on health of an unbalanced diet. To explore ways to design balanced meals from different food types.

3rd SEMESTER

MINOR – 3

BASIC DIET (THEORY) CREDIT – 2

1. General concept of diet, different types of diet-High energy and low energy diet, High fiber diet, High protein diet , High fat and High carbohydrate diet. Soft diet, fluid diet, liquid diet, SDA.,BMR.
2. Energy computation for diet formulation – Basic types. Carbohydrate, protein and fat supply for energy demand- General rules as per ICMR. Variation in Macro nutrients of different age group. Energy supply in Break fast, Lunch, Dinner as per WHO. Balance Sheet Preparation of energy and Macronutrients.
3. Principle of diet formulation of Pre-school and school going children, Puberty of male and female, Adult male and female, Diet for Pregnant and Lactating Mother.
4. Nutrients demands for geriatric persons. Diet of geriatric persons.
5. Nutrient demands for sports man and athletes. Pre-game and Post game meal. Diet of athletes. 6)General concept of diet / Energy supply for persons in space craft.

PRACTICAL : CREDIT - 2

1. Energy calculation on the basis of given data – a) Work style.
   2. Body parameters and PAL.
   3. Injury factor.
2. Distribution of Energy from macronutrients as per Standard rule.
3. Formulation of Diet of various age group and physiological conditions. , Menu Planning and Analysis.

4. Laboratory Note Book.

5. Viva Voce

Reading References:

1.Clinical Dietetics and Nutrition-F.P. Anita, P. Abraham.

2.Nutrition and Diet Therapy S .R. Williams.

3.Text Book of Food, Nutrition and Dietetics – Rehana Begum.

4.Nutrition and Dietetics – S.A .Joshi.