Course

Practicals

1. Fundamentals of meal
2. Food Survey for understanding the seasonal availability, price and study of nutrition labeling on selected foods.
3. Planning and preparation of adequate diets using the Food Exchange System to suit different Socio economic groups and regions for:

• Adults
• Pregnant and Nursing
• Infant
• Preschool children
• School children
• Adolescents
• Elderly

• To memorize the practical aspects of meal planning
• To understand the seasonal variation of food
• To develop nutritionally adequate balance diets for various age groups.
• To calculate the cost of different

1. Bamji S., Rao N.P. and Reddy V. (1996): Textbook of Human Nutrition. 11^th Ed. Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.
2. Swami Nathan M (1974) Essentials of Foods and 1^st Ed. Ganesh and co.
3. Wadlow and Ingel‟s (2012) Perspectives of Nutrition. 9^th McGraw-Hill Education Nutritive Value of Indian Foods, NIN, ICMR.