Nutrition

Placement: First Year

Time: Theory 60 hours
Course of Description: The course is designed to assist the students to acquire knowledge of
nutrition for maintenance of optimum health at different stages of life and its application for
practice of nursing

Time Learning Staff Responsible

Unit Content and Teaching Learning Activities
(Hrs) Objectives

Th Pr

I 4 * Describe the Introduction

relationship
between * Nutrition:
nutrition &
History
Health
Concepts
* Role of nutrition in maintaining health
* Nutritional problems in India
* National nutritional policy
* Factors affecting food and nutrition: socio-
economic, cultural, tradition, production,
system of distribution, life style and food
habits etc.
* Role of food and its medicinal value
* Classification of foods
* Food standards
* Elements of nutrition: macro and micro
* Calorie, BMR

Teaching Learning Activities

* Lecture
Discussion
* Explaining using
charts
* Panel discussion
II 2 * Describe the Carbohydrates
classification,
functions, * Classification
sources and
* Calorie Value
recommended
daily * Recommended daily allowances
allowances
(RDA) of * Dietary sources
carbohydrates
* Functions
* Digestion, absorption and storage,
metabolism of carbohydrates
* Malnutrition: Deficiencies and Over
consumption
Teaching Learning Activities
* Lecture discussion
* Explaining using charts

III 2 * Describe Fats

the
classification, * Classification
functions,
* Caloric value
sources and
recommende * Recommended daily allowances
d daily
allowances * Dietary sources
(RDA) of
Fats * Functions
* Digestion, absorption and storage,
metabolism
* Malnutrition: Deficiencies and over
consumption

Teaching Learning Activities

* Lecture discussion
* Explaining using charts
 Time Learning Staff Responsible
Unit Content and Teaching Learning Activities
(Hrs) Objectives

Th Pr

IV 2 * Describe the Proteins

classification,
functions, * Classification
sources and
* Caloric value
recommended
daily * Recommended daily allowances
allowances
(RDA) of * Dietary sources
Proteins
* Functions
* Digestion, absorption, metabolism and
storage
* Malnutrition: Deficiencies and Over
consumption

Teaching Learning Activities

* Lecture discussion
* Explaining using charts

V 3 * Describe the Energy

daily calorie
requirement * Unit of Energy – Kcal
for different
* Energy requirements of different categories
categories of
of people
people
* Measurements of energy
* Body Mass Index (BMI) and basic
metabolism
* Basal Metabolic Rate (BMR) -
determination and factors affecting

Teaching Learning Activities

* Lecture discussion
* Explaining using charts
* Exercise
* Demonstration
 Time Learning Staff Responsible
Unit Content and Teaching Learning Activities
(Hrs) Objectives

Th Pr

VI 4 * Describe Vitamins
the
classificatio * Classification
n, functions,
* Recommended daily allowances
sources and
recommende * Dietary sources
d daily
allowances * Functions
(RDA) of
Vitamins * Absorption, synthesis, metabolism storage
and excretion
* Deficiencies
* Hypervitaminosis

Teaching Learning Activities

* Lecture discussion
* Explaining using charts

VII 4 * Describe Minerals

the
classificatio * Classification
n, functions,
* Recommended daily allowances
sources and
recommende * Dietary sources
d daily
allowances * Functions
(RDA) of
Minerals * Absorption, synthesis, metabolism storage
and excretion
* Deficiencies
* Over consumption and toxicity

Teaching Learning Activities

* Lecture discussion
* Explaining using charts

VIII 3 * Describe Water & electrolytes

the sources,
functions * Water: Daily requirement, regulation of
and
 requirements water metabolism, distribution of body water,
of Water &
electrolytes * Electrolytes: Types, sources, composition of
body fluids
* Maintenance of fluid & electrolyte balance
* Over hydration, dehydration and water
intoxication
* electrolyte imbalances

Teaching Learning Activities

* Lecture discussion
* Explaining using charts

* Describe
the Cookery
IX 5 15 Cookery rules and preservation of nutrients
rules and
preservation
* Principles, methods of cooking and serving
of nutrients
Preservation of nutrients
* Prepare
* Safe Food handling-toxicity
and serve
simple * Storage of food
beverages
and different * Food preservation, food additives and its
types of principles
foods
* prevention of food adulteration Act (PFA)
* Food standards
* Preparation of simple
beverages and different types of food
Teaching Learning Activities
* Lecture discussion
* Demonstration
* Practice session

Uni Time Learning Content and Teaching Learning

t
 (Hrs) Objectives Activities

Th Pr

X 7 5 * Describe Balanced diet

and plan
balanced diet * Elements
for different
* Food groups
categories of
people * Recommended Daily allowance
* Nutritive value of foods
* Calculation of balanced diet for
different categories of people
* Planning menu
* Budgeting of food
* Introduction to therapeutic diets:
Naturopathy - diet

XI 4 * Describe Role of nurse in nutritional

various programmes
national
programmes * National programmes related to
related to nutrition
nutrition
Vitamin A deficiency
* Describe the programme
role of nurse National iodine deficiency
in assessment disorders (IDD) programme
of nutritional Mid-day meal programme
status and Integrated child development
nutrition scheme (ICDS)
education * National and International agencies
working towards food/nutrition
NIPCCD, CARE, FAO, NIN,
CFTRI (Central food technology and
research institute) etc.
* Assessment of nutritional status
* Nutrition education and role of nurse
Teaching Learning Activities
* Lecture Discussion
* Explaining with
* Slide / Film shows
* Demonstration of Assessment of
nutritional status