Introduction

This course offers a thorough introduction to meal planning and management, focusing on creating

balanced, nutritious meals for various dietary needs and settings. Key topics include the principles of meal planning, and the use of nutritional labelling in meal planning. Participants will explore specialized systems such as the exchange list system, along with meal planning for different age groups and for diets like low-fat, low-cholesterol, low-glycemic, protein-restricted, and sodium-restricted diets. Practical applications include understanding portion control and modifying diet orders, and planning meals in institutional settings. The course concludes with a project display, where participants will demonstrate their ability to plan and manage meals tailored to specific dietary requirements.

Unique Selling Propositions              

1. 1.      Internationally aligned course outline based on evidence-based nutrition principles and contemporary dietary management practices.
2. 2.      Practical and application-oriented training with case-based meal planning and real-world dietary management scenarios.
3. 3.      Enhances professional competence in designing personalized meal plans for healthy individuals and therapeutic conditions.
4. 4.      Facilitated by experienced academicians and professionals in nutrition, dietetics, and healthcare practice.
5. 5.      Focus on balanced nutrition, therapeutic diets, portion control, and effective dietary interventions across diverse populations.

Objectives and Learning Outcomes

Course Objectives

1. 1.      To provide foundational and applied knowledge of meal planning principles and dietary management for diverse nutritional needs.
2. 2.      To develop practical skills in designing balanced meal plans for healthy individuals and those requiring therapeutic dietary modifications.
3. 3.      To enhance participants’ ability to apply evidence-based dietary strategies in clinical, institutional, and community settings

Course Learning Outcomes

1. 1.      Explain the fundamental principles of meal planning, menu development, portion control, and dietary management.
2. 2.      Apply meal planning tools and dietary modification strategies to design nutritionally balanced meal plans for different age groups and dietary needs.
3. 3.      Develop evidence-based meal plans for healthy and therapeutic diets based on individual nutritional requirements and clinical conditions.

Key Topics / Related Concepts

1. Nutritional Assessment, Dietary Requirements, Meal Planning Principles, Food-Based Dietary Guidelines, and Portion Control.
2. Food Exchange List System, Nutrient Analysis, Dietary Assessment, Nutrition Labelling, and Healthy Food Selection.
3. Therapeutic Meal Planning, Modified Diets, Chronic Disease Management, Carbohydrate Counting, and Personalized Nutrition Approaches.

Activities and Learning Strategies

1. Interactive lectures, multimedia presentations, and discussions on dietary requirements, food exchange systems, and meal planning principles.
2. Case-based meal planning exercises, dietary assessments, nutrient analysis, and problem-solving activities for diverse populations and health conditions.
3. Group projects, meal plan development assignments, presentations, quizzes, and practical applications in clinical and community nutrition settings.

Venue / Facilities 

Venue

• School of Food and Agricultural Sciences, UMT

Facilities Required

1. Multimedia-enabled classroom with projector and sound system.
2. Computer and internet access for presentations and online resources.
3. Whiteboard/flip charts and stationery materials.
4. Nutrition Assessment laboratory (where applicable).
5. Case study materials.
6. Training manuals, handouts, and assessment materials.
7. Seminar room for group discussions and project presentations.
8. Examination and assessment facilities.