Nutrition

Placement – First Year Time: Theory – 60 hours

Course 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

Unit Time Learning Content Teaching Learning Assessment

(Hrs) Objectives Activities methods
Th. Pr.

I 4  Describe the Introduction  Lecture  Short answer

relationship  Nutrition: discussion questions
between nutrition  History  Explaining  Objective type
& Health.  Concepts using charts
 Role of nutrition in  Panel
maintaining health discussion
 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
II 2  Describe the Carbohydrates  Lecture  Short answer
classification,  Classification discussion questions
functions,  Caloric value  Explain  Objective type
sources and  Recommended daily allowances using Charts
recommended  Dietary sources.
daily allowances  Functions
(RDA) of  Digestion, absorption and storage,
carbohydrates metabolism of carbohydrates
 Malnutrition: Deficiencies and Over
consumption

III 2  Describe the Fats  Lecture  Short answer

classification,  Classification discussion questions
function, sources  Calorie Value  Explain  Objective type
and  Recommended daily allowances using Charts
recommended  Dietary sources.
daily allowances  Functions.
(RDA) of Fats  Digestion, absorption and storage,
metabolism
 Malnutrition: Deficiencies and Over
consumption
IV 2  Describe the Proteins  Lecture  Short answer
classification,  Classification discussion questions
function, sources  Calorie Value  Explain  Objective type
and  Recommended daily allowances using Charts
recommended  Dietary sources.
daily allowances  Functions.
(RDA) of  Digestion, absorption, metabolism and
Proteins storage
 Malnutrition: Deficiencies and Over
consumption

V 3  Describe the Energy  Lecture  Short answer

 daily calorie  Unit of Energy-Kcal discussion questions
requirement for  Energy requirements of different  Explain  Objective type
different categories of people. using Charts
categories of  Measurements of energy.
people  Body Mass Index (BMI) and basic
metabolism
 Basal Metabolic Rate (BMR) –
determination and factors affecting

VI 4  Describe the Vitamins  Lecture  Short answer

classification,  Classification discussion questions
function, sources  Recommended daily allowances  Explain  Objective type
and  Dietary sources. using Charts
recommended  Functions.
daily allowances  Absorption, synthesis, metabolism storage
(RDA) of and excretion
Vitamins  Deficiencies
 Hypervitaminosis

VII 4  Describe the Minerals  Lecture  Short answer

classification,  Classification discussion questions
functions,  Recommended daily allowances  Explain  Objective type
sources and  Dietary sources. using Charts
recommended  Functions.
daily allowances  Absorption, synthesis, metabolism storage
(RDA) of and excretion
Minerals  Deficiencies
 Over consumption and toxicity

VIII 3  Describe the Water & electrolytes  Lecture  Short answer

sources,  Water: Daily requirement, regulation of discussion questions
functions and water metabolism, distribution of body  Explain  Objective type
requirements of water, using Charts
 Water &  Electrolytes: Types, sources, composition
electrolytes of body fluids
 Maintenance of fluid & electrolyte
balance
 Over hydration, dehydration and water
intoxication
 Electrolyte imbalances

IX 5 15  Describe the Cookery rules and preservation of  Lecture  Short answer

Cookery rules nutrients discussion questions
and preservation  Principles, methods of cooking and  Demonstratio  Objective type
of nutrients serving n  Assessment of
 Prepare and o Preservation of nutrients  Practice practice
serve simple  Safe Food handling-toxicity session sessions
beverages and  Storage of food
different types of  Food preservation, food additives and its
foods principles
 Prevention of food adulteration Act (PFA)
 Food standards
 Preparation of simple beverages and
different types of food

X 7 5  Describe and Balanced diet  Lecture  Short answer

plan balanced  Elements discussion questions
diet for different  Food groups  Explaining  Objective type
categories of  Recommended Daily Allowance using charts  Exercise on
people  Nutritive value of foods  Practice menu planning
 Calculation of balanced diet for different session
categories of people  Meal
 Planning menu planning
 Budgeting of food
 Introduction to therapeutic diets:
Naturopathy – Diet
XI 4  Describe various Role of nurse in nutritional programmes  Lecture  Short answer
national  National programmes related to nutrition discussion questions
programmes  Vitamin A deficiency programme  Explaining  Objective type
related to  National iodine deficiency disorders with
nutrition (IDD) programme  Slide/Film
 Describe the  Mid-day meal programme shows
role of nurse is  Integrated child development scheme  Demonstratio
assessment of (ICDS) n of Assessment
nutritional status  National and International agencies of nutritional
and nutrition working towards food/nutrition status
education  NIPCCD, CARE, FAO, NIN, CFTRI
(Central food technology and research
institute) etc
 Assessment of nutritional status
 Nutrition education and role of nurse