Institute of Hotel Management- Bangalore

Lesson Plan
Name of the teacher : K.Senthilkumar
Subject : Nutrition
Class : 1
st
Year
Medium of instruction: English
Method of teacher : Micro Teaching (Assignment for the students)
AV aids used : PPT, Videos, Photos

S.
N
o.
Subject Details Methods Teaching
Aids
Assessments Time Learning Outcomes
1. Nutrition
Basic Aspect
Developing student
with general
understanding on
nutrition and various
nutrients
Set Induction:
Ask students to share
their knowledge about
Nutrition and Nutrients
Lecture:
Definitions
Types of
Nutrients
Important of
food
PPTs,
Lecture,
Seminars
Oral Q&A
CIA Test

1 Hr Students are able to:
Define Nutrition
& Nutrient
Classify the
Nutrients
2. ENERGY Developing student
with general
understanding on
energy and its
contribution and
source.
Set Induction:
Ask students to share
their knowledge about
Energy and source
Lecture:
Definition of
Energy and
Units of its
PPTs,
Videos,
Lecture,
Seminars,
Oral Q&A
CIA Test
3 Hrs Students are able to:
Know about
energy.
Calculate BMR
measurement
(Kcal)
Factors affecting
energy
requirements
BMR, SDA,
Thermodynamic
action of food
Underweight,
Overweight
3. MACRO
NUTRIENTS
Developing student
with general
understanding on
Macro Nutrients.
Set Induction:
Ask students to share
their knowledge about
Macro Nutrients
Lecture:
Carbohydrates
Lipids
Proteins

PPTs,
Videos,
Lecture,
Seminars,
Oral Q&A
CIA Test
Competitions
12 Hrs Students are able to:
Know about
Carbohydrates
Lipids
Proteins

4. Micro Nutrients Developing student
with general
Set Induction:
Ask students to share
PPTs,
Videos,
Oral Q&A
CIA Test
8Hrs Students are able to:
Know about
understanding on Micro
Nutrients
their knowledge about
micro nutrients
Lecture:
Vitamins
Minerals

Lecture,
Seminars,
Vitamins
Minerals

5. Water Developing student
with general
understanding on water
Set Induction:
Ask students to share
their knowledge about
water
Lecture:
Definition
Source
Functions
Role in
maintaining the
Health


PPTs,
Videos,
Lecture,
Seminars,
Oral Q&A
CIA Test
1 Hrs Students are able to:
Know about
Water
Its source &
Functions
6. Balanced Diet Developing student
with general
Set Induction:
Ask students to share
PPTs,
Videos,
Oral Q&A
CIA Test
1 Hrs Students are able to:
Plan a balanced Meal.
understanding on
Balanced Diet
their knowledge about
Balanced diet.
Lecture:
Definition
Importance
RDA for Various
Nutrients.
Lecture,
Seminars,
7. Menu Planning Developing student
with general
understanding on Menu
and menu planning
techniques
Set Induction:
Ask students to share
their knowledge about
menu and French
classical menu.
Lecture:
Types of menu
Different food
Groups
Calculation for
Nutritive value
PPTs,
Lecture,
Seminars,
assignments
Oral Q&A
CIA Test
2 Hrs Students are able to:
Know about
types of menu
Plan a menu on
their own
Calculate the
nutritive value of
the food.
8. Mass Food
Production
Developing student
with general
understanding on Bulk
Set Induction:
Ask students to share
their knowledge about
PPTs,
Videos,
Lecture,
Oral Q&A
CIA Test
1 Hrs Students are able to:
Run all the banquet food
production operations
Cooking methods Bulk food production,
Banqueting
Lecture:
Types of
commercial
catering
establishment
Production work
flow
Effect on
Nutritive value.

Seminars,
Practical
Demos.
and knows about the
effect of mass cooking
on the nutrients.

9. NEWER
TRENDS IN
FOOD
SERVICE
INDUSTRY IN
RELEVANCE
TO
NUTRITION
AND HEALTH
Developing student
with general
understanding on new
trends in food service
industry
Set Induction:
Ask students to share
their knowledge about
new trends in Industry
Lecture:
Evaluation of
fast food.
PPTs,
Videos,
Lecture,
Seminars,
Oral Q&A
CIA Test
1 Hrs Students are able to:
Know about all the new
trends in the food service
industry.