learning Objectives - Explain normal dietary requirements Demonstrate skill in calculating normal food requirements.
Hours - 4
Teaching and Learning Activities - Lecture cum discussions. Charts exhibits Real food Practical exercise
Assessment Methods - Short answer Objective type Essay type
Content of the chapter
a) Energy: Calorie, Measurement,
Body Mass Index, BasalMetabolic
Rate – determination and factors
affecting
b) Balanced Diet – nutritive value
of foods, calculation for different
categories of people, normal
food requirement calculation.
Menu plan. Combination of
food affecting and enhancing
the nutritive value of the diet.
c) Budgeting for food, low cost
meals, food substitutes.
d) Diseases and disorders caused by
the imbalance of nutrients.
e) Food allergy –causes, types, diet
modifications in glutein, lactose
and protein intolerance etc.
f) Food intolerance – inborn errors of
metabolism