BSc Home Science Meal Planning for Disease Management Syllabus - Mumbai University
This is the Semester 4 syllabus under NEP 2020, in force from the academic year 2025-26. The University still examines the earlier Choice Based papers alongside it — her third-year timetables name that scheme — so check which scheme your exam form names before you revise.
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Syllabus for Meal Planning for Disease Management
The University sets this paper in all four of her Semester III and IV circulars — Community Resource Management (4); Foods, Nutrition and Dietetics (Major); Human Development (4); Textile and Fashion Technology (4). The second year is common to the whole degree, so it is one paper here; the wording shown is from the circular that sets the fullest version of it.
Module I: Meal Planning for Infections, Simple Intestinal Issues and Deficiency Diseases
- I Meal Planning for Infections and Simple Intestinal Issues
- i Fever
- ii Acute Diarrhoea
- iii Constipation and Flatulence
- iv Typhoid
- v Respiratory Tract Infections
- II Meal Planning for Deficiency Diseases
- i Protein Energy Malnutrition
- ii Anaemia
- iii Osteomalacia and osteoporosis
- iv Deficiency of B Complex Vitamins
- v Goiter
Module II: Meal Planning for Degenerative and Lifestyle Diseases
- I Modification of Diets for consistency, texture and delivery route
- i Liquid and soft diets
- ii Tube feeds
- II Meal Planning and lifestyle recommendations for weight management
- i Weight loss
- ii Weight gain
- III Meal Planning and lifestyle recommendations for management of Metabolic syndrome
- i Fat modified meal plans
- ii Carbohydrate modified meal plans for blood sugar optimization
- iii Sodium restricted meal plans
Text Books & Reference Books
- 1 Basic Food Preparation (Third Edition). (2001). India: Orient Longman Private Limited.
- 2 Brown, J. E., Lechtenberg, E., Murtaugh, M. A., Splett, P. L., Strang, J., Wong, R., Bowser, E. K., Leo nberg, B. L., Sahyoun, N. R. (2020). Nutrition Through the Life Cycle. United States: Cengage Learning.
- 3 Longvah, T., An̲antan̲, I., Bhaskarachary, K., Venkaiah, K. (2017). Indian Food Composition Tables. India: National Institute of Nutrition, Indian Council of Medical Research.
- 4 Manay, N. S., Shadaksharaswamy, M. (2008). Food: Facts and Principles. India: New Age International (P) Limited.
- 5 Raymond MS, R., Morrow, K. (2022). Krause and Mahan's Food and the Nutrition Care Process, 16e, E-Book. United States: Elsevier.
- 6 Recommended Dietary Allowance for Indians 2024 https://www.nin.res.in/dietaryguidelines/pdfjs/locale/DGI07052024P.pdf
- 7 Srilakshmi, B. (2006). Nutrition Science. India: New Age International.
- 8 Srilakshmi, B. (2011). Dietetics. India: New Age International Pub.
Reproduced from the University of Mumbai syllabus for B.Sc. (Home Science) under NEP 2020, in force from the academic year 2025-26. Wording is as printed in that syllabus. Module numbering is as printed there too.