AIM : To acquired knowledge of nutrition for the maintenance of optimum health at different stages of life & its application for the practice of nutrition.

Objectives

• 1. To describe the relationship between nutrition &health.
• 2. To describe the classification, function sources & recommended daily allowance of carbohydrates.
• 3. To describe various national programs related to nutrition .

Facilities

• A. We have a well ventilated and well-furnished nutrition lab.
• B. We have facilities in the nutrition lab:

• 1. Glassware utensils
• 2. Refrigerator
• 3. Dinner set
• 4. Dining table with chair
• 5. Microwave
• 6. Gas cylinder
• 7. Gas stove
• 8. Steel boxes
• 9. Steel utensils
• 10. Plastics containers
• 11. Pressure cooker
• 12. Non-sticks utensils
• 13. Washing area
• 14. Dustbin

ACTIVITIES

• 1. To introduce students about cookery rules and the preservation of nutrients.
• 2. To prepare and serve simple beverages and different types of food according to the disease condition.
• 3. To aware of principles, methods of cooking and serving.
• 4. To give knowledge regarding the calculation of a balanced diet for different categories of people.
• 5. To provide knowledge about the proper calcium-rich diet /iron-rich diet how it is effective for the patient.
• 6. To tell students about the proper maintenance of hygiene while preparing the food.