UNIVERSITY OF MADRAS
B.Sc. Degree Course in Nutrition Food Service Management and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester IV - Paper VII - Family Meal Management

Number of Lectures: 4
Duration of Examination: 3 hrs
Maximum Marks: 75
Credits: 4

Theory 4 hrs / week
Practicals 2 hrs / week

OBJECTIVES

To enable the students to:

a. Acquire knowledge of the principles of planning diets for various stages of life cycles.

b. Develop ability to plan balanced diets for various activity groups and for various socio economic levels.

COURSE OUTLINE

No. Topic No. of Periods:

1. Introduction to meal management - Balanced diet - Food guide - pyramid. (2)

2. Basic principles of meal planning - objectives - steps in meal planning - Food cost. (2)

3. Nutrition in Pregnancy - Physiological stages of pregnancy - Nutritional requirements - Food selection - Complications of pregnancy. (4)

4. Nutrition durinig Lactation - Physiology of lactation - nutritional requirements - special foods given during lactation. (4)

5. Nutrition during Infancy - Growth & development - nutritional requirements - Breast feeding - Infant formula - Introduction of supplementary foods. Advantages of breast feeding and disadvantages of bottle feeding. (4)

6. Nutrition during Early Childhood (Toddler / Pre-school) Growth & nutrient needs - Nutrition related problems - Feeding pattern and food acceptance. (3)

7. Nutrition of school children - Nutritional requirement - Importance of breakfast snacks - school lunch (2)

8. Nureirion During Adolescence Growth & nutrient needs - Food choices - Eating habits - factors influencing. (3)

9. Geriatric Nutrition - Factors affecting food intake & nutrient use - nutrient needs - nutrition related problems. (3)

REFERENCES

1. Guthrie H.A. & Others "Introductory Nutrition", 1986. 6^th ed. Times Mirror / Mosby College Pub. St. Louis.

2. Anderson L & others "Nutrition in Health & disease" 1982 17^th ed. J.B. Lippincott Co. Philadelphia.

3. Whitney E.N., Hamilton EN. & Roffes SR "Understanding Nutrition" 5^th ed. West Pub. Co. New York.

4. Recommended Dietary Intakes for Indians I.C.M.R. 1989.

FAMILY MEAL MANAGEMENT (PRACTICAL)

COURSE DESCRIPTION

OBJECTIVES

To enable the students to:

1) Learn the principles of meal planning.

2. Plan & prepare meals for the family members at different income levels.

3. Plan meals for special groups - infants, pre-schoolars, adolescents, pregnant & nursing mothers & aged.

COURSE OUTLINE

No. Topic No. of Periods:

1. Basic principles of meal & menu planning. (2)

2. Daily food guide - Basic five food groups use of food groups. Food costinig (4)

3. Planning for adult man & woman during different physical activities - sedantary, moderate, heavy worker. Preparation of above diet. (6)

Planning & preparation of a balanced diet for a pregnant woman - Nutritional requirements modification of dietary pattern. (6)

Planning & preparation of a balanced diet for a nursing mother - modification of normal meal pattern. (4)

Supplementary feeding - preparation of weaning foods. (4)

Planning & Preparation of diet for a toddler, pre-school child - nutritional requirements. (6)

Nutrition during school age - planning & preparation of meals / packed lunch (4)

Nutrition during adolescence - nutritional requirements. Factors influencing food habits - preparation of meal. (4)

Planning a diet for senior citizen - factors affecting food intake & nutrient use - special needs - nutritional requirements. Preparation of meals. (6)

REFERENCES

1. Recommended dietary intake for Indians. ICMR 1989.

2. Mudambi, S.R. & M.V. Rajagopal - "Fundamentals of Foods & Nutrition". 3^rd ed. Wiley Eastern Ltd., New Delhi. 19.

3. Guthrie, H.A., "Introductory Nutrition", 6^th ed. Times Mirror / Mosby College Publ. St. Louis. 1986.

4. Worthington Roberts, Bonnie S. & others - "Nutrition in Pregnancy & Lactation" 3^rd ed. Times Mirror / Mosby College, St. Louis, 1985.