CHITKARA SCHOOL OF HEALTH SCIENCES
COURSE PLAN
NUTRITION AND DIETETICS
POST BASIC (NURSING) 1st YEAR
SUBMITTED TO SUBMITTED BY
MRS. NAVPREET KAUR RACHANA SHARMA
ASSOCIATE PROFESSOR M.Sc. (N), 1ST YR.
CHITKARA UNIVERSITY 2140982104
NUTRITION AND DIETETICS
Placement: Post basic 1 year Time Allotted: Theory -30 hrs. Practical -25 hrs
COURSE DESCRIPTION
This course is designed to provide the students with a wide knowledge of dietetics in Indian setting, that the practice of teaching optimum and realistic
dietary planning can become an integral part of nursing practice.
UNIT HOURS Learning COURSE CONTENT Teaching Assessment
NO Objective Learning
T P Activities
I 8Hrs 5hrs Explain Introduction to nutrition and dietetics. Lecture & Written Test; Objective
the * Balanced diet, factors on which it depends. Discussion Explain and Essay Type.
principles * Factors to be considered in planning. Using chart
of * Guides available for planning.
nutrition * Food hygiene, preparation and preservation Panel Discussion
& * Review of nutrients –micro and macro.
dietetics
II 8Hrs 8hrs Describe Introduction to diet therapy Lecture & Written Test; Objective
& plan * Routine hospital diets Discussion Explain and Essay Type.
various * Therapeutic diet under each unit i.e. Using chart
therapeuti cardiovascular diseaded, Gastronitestinal diseases,
c diet for Renal disorders, endocrine and metabolic
different disorders, allergy, infectionsand fevers, pre and
conditions post operative stage, deficiency diseases and
malnutrition, overweight and underweight.
III 8Hrs 7hrs Describe Infant and child nutrition Lecture & Discussio Written Test; Objective
and plan * Feeding of normal infants: factors to be n Explain with slide and Essay Type.
feeding of considered in planning, nutritional requirements. film show
infant & * Feeding of premature infants: factors to be
children considered in planning, nutritional requirements. Demonstr ation of
* Supplementary feeding of infants: Advantage assessmen t of
and method of introduction. nutritional charts
* Weaning, effects on mother and child
* Psychology of infant and child feeding.
* Feed the sick child. Diet in diseases of infancy
and childhood.
* Deficiency states – malnutrition and under
nutrition.
* Feeding pre-school child: nutritional needs,
factors to be considered in planning diets. Problems
in feeding.
* School lunch programme: Advantages,
Need in India.
IV 6Hrs 5hrs Describe Community Nutrition: Need for community Lecture & Written Test; Objective
various nutrition programme. Discussion n and Essay Type.
communit * Nutritional needs for special groups: infant, Explain with slide
y nutrition child, adolescent, pregnant woman, lactating film show
programm mother and old people.
e * Substitutes for non-vegetarian foods. Demonstration of
* Selection of cheap and nutritious foods. assessment of
Describe Nutrition education- needs and methods. nutritional charts
nutritional * Methods of assessing nutritional status of
needs & individual/group/community.
diet plan * Current nutritional problems and national
for programmes.
different
age
groups
References:-
1.Sharma Monika, A text book of Nutrition, CBS Publication, Second Edition.
2.Chauhan Deepti, A text book of Nutrition, Lotus Publication, Second Edition.
3.Budhwar Savita, A text book of Food and Nutrition, Kumar Publication, First Edition.
4.Singh Ruma, A text book of Food and Nutrition, Jaypee Publication, First Edition.
5.Clement I, A text book of Essentials of Nutrition and Biochemistry, Jaypee Publication, First Edition.
CHITKARA SCHOOL OF HEALTH SCIENCES
UNIT PLAN
NUTRITION AND DIETETICS
POST BASIC (NURSING) 1st YEAR
SUBMITTED TO SUBMITTED BY
MRS. NAVPREET KAUR RACHANA SHARMA
ASSOCIATE PROFESSOR M.Sc. (N), 1ST YR.
CHITKARA UNIVERSITY 2140982104
UNIT PLAN
COURSE: Post Basic Nursing 1st year THEORY HOURS: 8
SUBJECT: Nutrition and dietetics PRACTICAL HOURS: 5
UNIT: 1
UNIT TITLE: Introduction to nutrition and dietetics
GENERAL OBJECTIVE: Upon completion of this unit, the student is able to describe
What is Balanced diet, factors on which it depends.
Factors to be considered in planning.
Guides available for planning.
Food hygiene, preparation and preservation.
Review of nutrients –micro and macro.
UNIT HOURS Learning COURSE CONTENT Teaching Learning Assessment
NO Objective Activities
T P
I 8Hrs 5hrs Explain Introduction to nutrition and dietetics. Lecture & Discussion Written Test; Objective
the * Balanced diet, factors on which it depends. Explain Using chart and Essay Type.
principles * Factors to be considered in planning.
of * Guides available for planning. Panel Discussion
nutrition * Food hygiene, preparation and preservation
& * Review of nutrients –micro and macro.
dietetics
References:-
1.Sharma Monika, A text book of Nutrition, CBS Publication, Second Edition.
2.Chauhan Deepti, A text book of Nutrition, Lotus Publication, Second Edition.
3.Budhwar Savita, A text book of Food and Nutrition, Kumar Publication, First Edition.
CHITKARA SCHOOL OF HEALTH SCIENCES
LESSON PLAN
ON
BALANCED DIET
SUBMITTED TO SUBMITTED BY
MRS. NAVPREET KAUR RACHANA SHARMA
ASSOCIATE PROFESSOR M.Sc. (N), 1ST YR.
CHITKARA UNIVERSITY 2140982104
NAME OF THE STUDENT TEACHER: Ms Rachana sharma
SUBJECT: Nutrition
DATE:
TIME:
VENUE: Classroom
METHOD OF TEACHING: Lecture cum Discussion
MEDIUM OF TEACHING: Hindi
AV AIDS: Blackboard
PREVIOUS KNOWLEDGE OF THE GROUP: what do you understand by balanced diet?
GENERAL OBJECTIVES: At the end of the class the students shall be able to acquire knowledge regarding
SPECIFIC OBJECTIVES
Introduction of the topic.
To define the topic.
To explain the importance of balance diet.
To discuss components of balance diet.
To explain nutritional requirement of different age group.
Sr. SPECIFIC CONTENT TEACHING LEARNING AV AIDS EVALUATION
no. OBJECTIVE ACTIVITY
1 To introduce A diet consisting of a variety of different types of food and Lecture cum discussion -
the topic. providing adequate amounts of the nutrients necessary for
good health.
A diet is all that we consume in a day. And a balanced diet is
a diet that contains an adequate quantity of the nutrients that
we require in a day. A balanced diet includes six main
nutrientsi.e. Fats, Protein, Carbohydrates, Fibre, Vitamins,
and Minerals.
2 To define the A balanced diet is a diet that contains differing kinds of Lecture cum discussion poster Define balanced
topic. foods in certain quantities and proportions so that the diet?
requirement for calories, proteins, minerals, vitamins and
alternative nutrients is adequate and a small provision is
reserved for additional nutrients to endure the short length
of leanness.
3 To explain the Lecture cum discussion Flash cards What is the
importance of The following are the importance of a balanced diet : importance of
balance diet. balance diet?
Balanced Diet leads to a good physical and a good
mental health.
It helps in proper growth of the body.
Also, it increases the capacity to work
Balanced diet increases the ability to fight or resist
diseases.
4 To discuss the Lecture cum discussion Blackboard Enlist the
components of Some components of a balanced diet are as follows`: components of
balance diet. balance diet?
Fats
Some part of our energy requirement is fulfilled by
fats. Fats can be found in fatty foods such as butter, ghee, oil,
cheese, etc.
Proteins
We need proteins for growth purposes and to repair the wear
and tear of the body. Protein also helps in building muscle. It
is found in dairy products, sprouts, meat, eggs, chicken, etc
Carbohydrates
We need the energy to process and it is fulfilled by
carbohydrates. Carbs provide us energy. Carbohydrates can
be found in rice, wheat, chapati, bread, etc. Cereals are our
staple food.
Minerals and Vitamins
Vitamins, Minerals, and Fibre improve the body’s resistance
to disease. We mainly obtain it from vegetables and fruits.
Deficiency diseases like Anemia, Goitre, etc can be caused
due to lack of mineral in the body.
5 To explain Infancy and Early Childhood Lecture cum discussion Blackboard What is the
nutritional Energy. While most adults require 25 to 30 calories per kg, nutritional
requirement of a 4 kg infant requires more than 100 cals/kg (430 requirement per day?
different age calories/day)
group. Protein. Older infants, aged 7-12 months have an
Recommended Daily Allowance (RDA) for protein of 1.2
g/kg/d, or 11 g/d of protein.
Water
Essential fatty acids.
A balanced diet should offer around 60-70% of total
calories from carbohydrates, 10-12% from proteins
and 20-25% of total calories from fat. Healthy
eating increases energy, improves the way your body
functions, strengthens your immune system and
prevents weight gain.
6. To summarize
the topic SUMMERIZATION:- Today we have discussed about the
definition, importance, components and daily requirement
of nutrition in a balanced diet.
BIBLOGRAPHY
Sharma Monika , a text book of nutrition, CBS
publication, 1St edition, page number-160 to 200.
https://www.healthline.com/health/balanced-diet
