APPLIED NUTRITION AND DIETETICS
PLACEMENT: II SEMESTER
THEORY: 3 cred credits (60 hours)
Theory: 45 hours
Lab : 15 hours
DESCRIPTION: The course is designed to assist the students to acquire basic knowledge
and understanding of the principles of Nutrition and Dietetics and apply this knowledge in the
practice of Nursing.
COMPETENCIES: On completion of the course, the students will be able to
1. Identify the importance of nutrition in health and wellness.
2. Apply nutrient and dietary modifications in caring patients.
3. Explain the principles and practices of Nutrition and Dietetics.
4. Identify nutritional needs of different age groups and plan a balanced diet for them.
5. Identify the dietary principles for different diseases.
6. Plan therapeutic diet for patients suffering from various disease conditions.
7. Prepare meals using different methods and cookery rules.
COURSE OUTLINE
T – Theory
Unit Time Learning content Teaching/ Assessment
(Hrs) Outcomes Learning Methods
Activities
I 2 (T) Define nutrition and Introduction to Nutrition Lecture Essay
its relationship to cum
Health
Concepts
Discussi Short answer
Definition of Nutrition & Health on Very short
Malnutrition – Under Nutrition & Charts/Slides answer
OverNutrition
Role of Nutrition in maintaining health
Factors affecting food and nutrition
Nutrients
Classification
Macro & Micronutrients
Organic & Inorganic
Energy Yielding & Non-Energy Yielding
Food
Classification – Food groups
Origin
II 3 (T) Describe the Carbohydrates Lecture Essay
classification, cum
functions, sources Composition – Starches, sugar Short answer
Discussi
andcellulose
and recommended on Very short
daily allowances Recommended Daily Allowance (RDA) answer
(RDA) of Charts/Slides
Dietary sources
carbohydrates Models
Functions
Display of
Explain BMR and Energy fooditems
factors affecting
Unit of energy – Kcal
BMR
Basal Metabolic Rate (BMR)
Factors affecting BMR
III 3 (T) Describe the Proteins Lecture Essay
classification, cum
Composition Short answer
Discussi
Functions, sources and Eight essential amino acids
RDA ofproteins.
on Very short
Functions Charts/Slides answer
Dietary sources Models
Protein requirements – RDA Display of food
items
IV 2 (T) Describe the Fats Lecture Essay
classification, cum
Classification – Saturated & unsaturated Short answer
Discussi
Functions, sources
and RDA of fats Calorie value on Very short
Charts/Slides answer
Functions
Dietary sources of fats and fatty acids Models
Fat requirements – RDA Display of
fooditems
V 3 (T) Describe the Vitamins Lecture Essay
classification, cum
functions, Classification – fat soluble & Short answer
Discussi
water soluble
sources and on Very short
RDA of Fat soluble – Vitamins A, D, answer
vitamins Charts/Slides
E, and K
Models
Water soluble – Thiamine
(vitamin B1), Riboflavin (vitamin B2), Display of
Nicotinic acid, Pyridoxine (vitamin B6), food items
Pantothenic acid, Folic acid, Vitamin
B12, Ascorbic acid (vitamin C)
Functions, Dietary Sources &
Requirements – RDA of every
vitamin
VI 3 (T) Describe the Minerals Lecture Short answer
classification, cum
functions, Classification – Major minerals Very short
Discussi
sources and (Calcium, phosphorus, sodium, answer
on
RDA of potassium and magnesium) and Trace
minerals elements Charts/Slides
Functions Models
Dietary Sources Display of
food items
Requirements – RDA
VII 7 (T) Describe and Balanced diet Lecture Short answer
8 (L) plan balanced cum
diet for Definition, principles, steps Very short
Discussi
answer
different age Food guides – Basic Four Food Groups on
groups,
pregnancy, and RDA – Definition, limitations, uses Meal planning
lactation
Food Exchange System Lab session on
Calculation of nutritive value of foods o Preparation
of balanced
Dietary fibre diet for
Nutrition across life cycle different
categories
Meal planning/Menu planning
– Definition, principles, steps o Low cost
nutritious
Infant and Young Child Feeding dishes
(IYCF) guidelines – breast feeding,
infant foods
Diet plan for different age
groups –
Children, adolescents and elderly
Diet in pregnancy – nutritional
requirements and balanced diet
plan
Anemia in pregnancy – diagnosis, diet
foranemic pregnant women, iron & folic
acid supplementation and counseling
Nutrition in lactation – nutritional
requirements, diet for lactating mothers,
complementary feeding/ weaning
VIII 6 (T) Classify and describe Nutritional deficiency disorders Lecture Essay
the common cum
nutritionaldeficiency Protein energy malnutrition – Discussi Short answer
magnitudeof the problem, causes,
disordersand identify
classification, signs & symptoms,
on Very short
nurses‘role in answer
assessment, Severe acute malnutrition (SAM), Charts/Slides
management & prevention and nurses‘
management and
role Models
prevention
Childhood obesity – signs &
symptoms,assessment, management &
prevention and nurses‘ role
Vitamin deficiency disorders – vitamin
A,B, C & D deficiency disorders –
causes, signs & symptoms, management
& prevention and nurses‘ role
Mineral deficiency diseases – iron,
iodineand calcium deficiencies –causes,
signs &symptoms, management &
prevention and nurses‘ role
IX 4 (T) Principles of diets Therapeutic diets Lecture Essay
in various diseases cum
7 (L) Definition, Objectives, Principles Short answer
Discussi
Modifications – Consistency, Nutrients, on Very short
Meal planning answer
Feeding techniques.
Diet in Diseases – Obesity, Diabetes Lab session
Mellitus, CVD, Underweight, Renal on
diseases, Hepatic disorders preparation
Constipation, Diarrhea, Pre and Post- of
operative period therapeutic
diets
X 3 (T) Describe the rules Cookery rules and preservation Lecture Essay
and preservation of ofnutrients cum
nutrients Discussi Short answer
Cooking – Methods, Advantages
andDisadvantages
on Very short
Charts/Slides answer
Preservation of nutrients
Measures to prevent loss of
nutrientsduring preparation
Safe food handling and Storage of foods
Food preservation
Food additives and food adulteration
Prevention of Food Adulteration
Act(PFA)
Food standards
XI 4 (T) Explain the methods Nutrition assessment and nutrition Lecture Essay
of nutritional education cum
assessment and Discussi Short answer
Objectives of nutritional assessment
nutrition education on Evaluation of
Methods of assessment – clinical Nutritional
Demonstration
examination, anthropometry, laboratory assessment report
& biochemical assessment, assessment Writing
ofdietary intake including Food nutritional
frequency questionnaire (FFQ) method assessment
report
Nutrition education – purposes,
principlesand methods
XII 3 (T) Describe nutritional National Nutritional Programs and roleof Lecture cum Essay
problems in India nurse Discussion
and nutritional Short answer
Nutritional problems in India
programs Very short
National nutritional policy answer
National nutritional programs – Vitamin
A Supplementation, Anemia Mukt Bharat
Program, Integrated Child Development
Services (ICDS), Mid-day Meal Scheme
(MDMS), National Iodine Deficiency
Disorders Control Program (NIDDCP),
Weekly Iron Folic Acid Supplementation
(WIFS) and others as introduced
Role of nurse in every program
XIII 2 (T) Discuss the Food safety Guided reading on Quiz
importance of food related acts
hygiene and food Definition, Food safety considerations & Short answer
safety measures
Food safety regulatory measures in India
– Relevant Acts
Explain the Acts
related to food Five keys to safer food
safety Food storage, food handling and cooking
General principles of food storage of food
items (ex. milk, meat)
Role of food handlers in food borne
diseases
Essential steps in safe cooking practices
XIII 2 (T) Discuss the Food safety Guided reading on Quiz
importance of food related acts
hygiene and food Definition, Food safety considerations & Short answer
safety measures
Food safety regulatory measures in India
– Relevant Acts
Explain the Acts
related to food Five keys to safer food
safety Food storage, food handling and cooking
General principles of food storage of food
items (ex. milk, meat)
Role of food handlers in food borne
diseases
Essential steps in safe cooking practices
Food born diseases and food poisoning are dealt in community health Nursing I
Bibliography :
1) Shubhangi Joshi, Nutrition and Dietetics 2 nd edition, Tata McGraw – Hill publishing
company Limited, New Delhi, 2002.
2) Dr. M. Swaminathan, Handbook of Food and Nutrition, The Banglore printing and publishing
Co. Ltd. (Banglore press) 2004.
3) C. Gopalan, B. V. Ramasastri and S.C. Balasubramanian Nutritive value of Indian Foods,
National Institute of Nutrition, Indian Council of Medical Research, Hyderabad 1999.
4) Joshi V.D. Handbook of Nutrition and Dietetics vora medical publications, 1999.
5) Kusum Gupta (L. C.Guple, Abhishek Gupta) Food and Nutrition Facts and Figures, 5th
edition Jaypee brothers Medical publications (P) Ltd., New Delhi, India 2003.
6) T. K. Indrani, Nursing Manual of Nutrition and Therapeutic Diet, 1st edition Jaypee Brothers
medical publishers (P) Ltd., 2003.
7) Antia – Clinical Dietetics and Nutrition, ed., 4th .
Suggested Assessment/ Evaluation Methods
Scheme of Internal Assessment of theory out of 25 marks
Sr. Theory Quantity Marks Round Final
No off Round off
IA
1. Class Test I 50 marks 30 Out of 15
2. Class Test II 75 30
Marks
3. Written Assignment 2 50 10
4. Seminar/Microteaching/individual 2 50 12 Out of 10
presentation
5. Group project/Work/Report 1 50 6
6 Attendance (95-100%: 2 marks, 90-94: 2
1.5 marks, 85-89: 1 mark,
80-84: 0.5 mark, <80: 0)
(Marks of each component to be rounded of the respective
columns marks and the final IA need to be calculated out of 25
(15+10).
