NUT3152

4 hours English

Meal Planning and Preparation

Meal Planning and Preparation?

NUT2223 Nutrition through life cycle

4 hours One requisite

1 Course overview-Introduction

2 Basics of Diet Planning / What is diet planning? / Importance of diet planning. / Aims of diet planning. / The principles of making a healthy diet. / Balanced diet. / Characteristics of a balanced diet. Steps for planning a balanced diet

3 Food groups and food guides / - Basic food groups. / The food guides: food pyramid or my plate

4 Food exchange system / Food exchange system (milk exchange list – meat exchange list – vegetables exchange list – fruits exchange list - bread exchange list - fat & oils exchange / list)

5 Food labeling. / Mandatory nutrition labeling – standard serving sizes – nutritional facts label – nutrient content claims – health claims

6 Food Composition Tables / Food composition tables (Nutrients in food composition table; energy – carbohydrates – protein – fats - vitamins – minerals). Factors affecting the / chemical composition of food (storage – food processing – plant varieties climate – cooking technique). / + Midterm Exam

7 Cultural Aspects of Dietary Planning. / The traditional healthy Mediterranean food guide - dietary restrictions and patterns of religious groups - Muslim food customs - Arab food - Asians Diet

8 Planning Diet For Special Duties: Pilots, athletes, Military, travelers, etc. / Steps & Considerations

9 Mediterranean Diet

10 Vegetarian Diets 1 / History of Vegetarian / Definitions of Vegetarian Diets / Prevalence of Vegetarian Diets / Major reasons for Vegetarians / Types of Vegetarian Diets / Health Benefits of Vegetarian Diets / Health Claims of Vegetarian Diets / Vegetarian Food Guide Pyramid Vegetarian Diet Planning

11 Vegetarian Diets 2

12 Introduction To Hospital Diets

13 Therapeutic diets I / Soft–liquid diet (clear liquid diet - full liquid diet)

14 Therapeutic diets II / Principles of planning calories-restricted diet, high protein diet, Mediterranean and ketogenic diet

15 Therapeutic diets III / Principles of planning a cholesterol-restricted diet - Planning a fibre diet and gluten-free diet

16 Basics of Diet Planning / Plan a balanced 3-meal daily menu based on caloric needs using food models and standardized measuring tools

17 Food groups and food guides / Identify and categorize food items into food groups (visual excersise) / Managing portion and serving size activity. / Demonstrate appropriate cooking methods for different food groups / Measure and weigh food accurately. / Practice portion control with visual aids

18 Food exchange system / Food exchange system (milk exchange list – meat exchange list – vegetable exchange. / 1- Practice using exchange lists to substitute foods within a group. / 2- Calculate macronutrient equivalents using provided examples

19 Food labeling. / 1. Read and interpret nutritional labels on packaged foods. / 2. Create a mock label for a simple recipe prepared in class

20 Food Composition Tables / 1. Use food composition tables to analyze the macronutrient content of individual ingredients. / 2. Explore how cooking methods affect nutrient retention (e.g., boiling vs steaming)

21 Analyzing diet with Esha software and other applications

22 Cultural aspects of diet planning / Planning a diet for different populations (e.g. Egyptians, Indians, etc)

23 Planning diet for special Duties: Hajj performer and Umrah visitor

24 Mediterranean diet / Create a meal plan for an entire day based on the Mediterranean diet

25 Vegetarian Diets 1 / Create a high fibre meals using food composition tables

26 Vegetarian Diets 2 / Plan a full day's meals for vegetarians, using food exchange list system

27 Introduction To Hospital Diets / Create instructions for workers in hospitals about the principles of preparing proper meals for the patients

28 Therapeutic diets I / Plan a liquid diet meal (clear liquid diet - full liquid diet)

29 Therapeutic diets II / Planning a cholesterol-restricted diet

30 Therapeutic diets III / Planning a low-sodium diet

31 Building a Balanced Plate / Prepare a healthy balanced meal with considering healthy cooking methods (e.g prepare lunch box for children)

32 Food Portioning and Serving Sizes / Make a comparison between healthy vs un healthy food item with an emphasis on calories content per weight or portion size. / Make a visual demonstration of such comparison. / (e.g. visual comparison of healthy snacks such as apple versus unhealthy snack such as chocholate

33 Food exchange / Make a visual educational materials that explain how to use food exchange system in a simple and clear way to the population

34 Label Reading / Make a visual educational materials that explain how to read food lables in a simple and clear way to the population

35 Snack Selection / Compare two lables of food products with providing visual comparison serves as educational material for general population. (e.g students may compare different lables of granola bar and discuss the better choice based on sugar, fiber, and fat content, with providing visual simple demonstration of such comparison)

36 Food composition / Create an account on MyFitnessPal App, and set personal goals. / Calculate the nutritional profile for the snack using food composition software, and then redesign the recipe to minimize nutrient loss during preparation

37 Planning diet for special Duties: Hajj performer and Umrah visitor / Analyze and address the needs of different types of pilgrims (e.g., elderly pilgrim, young first-time performer, diabetic pilgrim), and prepare suitable snacks

38 Cultural aspects of diet planning / Adapt a traditional dish to align with modern dietary guidelines (e.g., reduced fat or salt). / Example Activity: Prepare Kabsa using brown rice, lean chicken, and less oil. Compare it to the traditional version in terms of calories and nutrients

39 Mediterranean Diet / Cooking for the Mediterranean Diet; Prepare a Mediterranean-inspired dish using typical ingredients

40 Vegetarian Diets / Create a healthy and delicious recipes for vegetarians with calculating the total calories and providing visual demonstration to be shared with the general population

41 Vegetarian Diet / Make a comparison of healthy vegetarian snack (e.g. fruit salad) vs un-healthy vegetarian snack (e.g. Nutella sandwich). / Provide visual demonstration of such comparison, particularly in terms of nutritional value and calories and fibre content. This will serve as educational material and should be simple and clear inorder to be shared with the general population

42 Introduction to Therapeutic diets / Compare between meditreanian and ketogenic diet using visual demonstration techniques

43 Therapeutic diets l / Preparing a Soft–Liquid Diet / Make a visual demonstration of soft or liquid meal with considering the appropriate cooking methods and providing brief comparison between both type of diets

44 Therapeutic diets ll / Planning a Cholesterol-Restricted Meal / Create a a visual presentation of heart-healthy, low-cholesterol meal, with a focus on the best meal preparation techniques

45 Therapeutic diets lll / Low-Sodium Meal Preparation / Create a visual presentation of meal suitable for someone with hypertension, with a focus on flavoring food without salt

1.1 Mapped to: K1

Summarize diets using a guide to healthy eating including basic food groups and food guide as well as food exchange lists and food composition tables.

Teaching Strategy Lectures. Group work Case Studies

Assessment Methods Assignments Cases Studies Midterm and Final exam

1.2 Mapped to: K2

Explains complex issues of planning diets.

Teaching Strategy Lectures. Group work Case Studies

Assessment Methods Assignments Cases Studies Midterm and Final exam

2.1 Mapped to: S1

Plan diets to prepare meals for various age groups using guidelines and dietary techniques

Teaching Strategy Lectures Case studies Group projects

Assessment Methods Problem-solving Case studies Assignments Mid and Final Exams

2.2 Mapped to: S3

Calculate and prepare meals and formulas for different age groups being in or outpatients according to requirements

Teaching Strategy Lectures Case studies Group projects

Assessment Methods Problem-solving Case studies Assignments Mid and Final Exams

3.1 Mapped to: V1

Implement working ability either alone or with team.

Teaching Strategy Group work

Assessment Methods Peer-reviewing assessment Group project outcomes Rubrics

3.2 Mapped to: V2

Employ responsibility for own learning and continuing personnel development.

Teaching Strategy Group work

Assessment Methods Peer-reviewing assessment Group project outcomes Rubrics

Assessment	Weight





Midterm Exam	20%
Assignments	20%
Practical lab Assessment	20%
Final written Exam	40%
Total	100%

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