Nutrition

LESSON PLAN
BASIC B.Sc. NUSING

Subject code: 2 II SEMESTER
Subject: Nutrition
Faculty: Mrs. Jasmin Shijo
Units Topics No. Of Lectures

lectures serial
no.
I • Nutrition: 1 1
Introduction to History, Concepts, Role of nutrition in
Nutrition maintaining health, Nutritional problems in
India, National nutritional policy
• Factors affecting food & nutrition : socio-
economic, cultural, tradition, production, 1 2
system of distribution, life style & food habits
etc, Role of food & its medicinal value
• Classification of foods, Food standards 1 3
• Elements of nutrition: macro and micro
Calorie, BMR 1 4
II • Classification, Caloric value, Recommended 1 5

Carbohydrates daily allowances
• Dietary sources, Functions, Digestion, 1 6

absorption and storage, metabolism of
carbohydrates, Malnutrition Deficiencies and
Over consumption
III • Classification, Caloric value, 1 7

Fats Recommended daily allowances,
• Dietary sources, Functions,

Digestion, absorption and storage, 1 8
metabolism, Malnutrition
Deficiencies and Over consumption
IV • Classification, Caloric value, Recommended 1 9
Proteins daily allowances
• Dietary sources, Functions, 1 10
Digestion, absorption and storage, metabolism 1 11
of carbohydrates,
Malnutrition Deficiencies and Over 1 12
consumption
• Unit of Energy –Kcal, Energy requirements of

V different categories of people.
Energy
V  Unit of energy-Kcl, Energy 1 13
Energy requirements of different categories
of people 1 14
 Measurements of energy
 Body Mass Index (BMI) and basic 1 15
metabolism,
 Basal Metabolic Rate (BMR) 1 16
determination and factors affecting BMR.
VI • Classification, Recommended daily allowances 1 17

Vitamins • Dietary sources, Functions, 1 18
 Absorption, synthesis, metabolism storage
& 1 19
excretion 1 20
• Deficiencies, Hypervitaminosis
VII • Classification , Recommended daily allowance. 1 21
Minerals Functions, Absorption.
• Synthesis of mineral. Metabolism, storage and 1 22

excretion
• Sources of minerals, 1 23
• Deficiency 1 24
Over consumption and toxicity.
VIII • Functions, Absorption, Metabolism, storage and 1 25
Water and excretion, Sources of water.Distribution of body
Electrolyte water, Recommended daily allowance.
• Electrolytes:, Types and sources, Composition of 1 26
body fluid.
• Maintenance of fluid and electrolyte balance, Over
hydration and dehydration 1 27
Electrolyte imbalance 1 28
IX • Principles of cooking and serving, Preservation of 1 29

Cookery rules nutrients.
and • Storage of food. 1 30
preservation of • Food preservation 1 31
nutrients. • Safe food handling
Food preservation, food additives and its principles. 2 32-33
• Food Adulteration Act 2 34-35
Food Standards 1 36
Preparation of simple beverages and different types of 2 37-38
foods
X • Elements, Food groups 1 39
Balance diet • Recommended Daily Allowance 1 40
• Nutritive value of foods 1 41
• Calculation of balanced diet for different categories
of people 1 42
• Factors influencing food selection, marketing and
budgeting for various cultural and socioeconomic 1 43
group
• Planning menu 3 44-46
• Introduction to therapeutic diets: Naturopathy-Diet
2 47-48
Demonstration: Fluid diet, Egg flip, Soup, barley
8 49-56
water, whey water,
Soft diet : custard, caramel, kanji, jelly
Semisolid diet: Khichadi, mashed potatoes kheer
XI • National programmes related to nutrition, 1 57

Role of nurse in Vitamin A deficiency programme
nutritional • National iodine deficiency disorders (IDD) 1 58
Programmes programme ,Mid-Day meal programme
• Integrated child development scheme (ICDS)
National and International agencies working towards 1 59
food/nutrition
• NIPCCD, CARE, FAO, NIN, CFTRI (Central
food technology & research institute) etc.
Assessment of nutritional status
Nutrition education and role of nurse 1 60
REFERENCES :
1) Shubhangi Joshi, Nutrition and Dietetics 2nd 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.

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LESSON PLAN

BASIC B.Sc. NUSING

Units Topics No. Of Lectures

II • Classification, Caloric value, Recommended 1 5

• Dietary sources, Functions, Digestion, 1 6

III • Classification, Caloric value, 1 7

• Dietary sources, Functions,

• Unit of Energy –Kcal, Energy requirements of

VI • Classification, Recommended daily allowances 1 17

• Synthesis of mineral. Metabolism, storage and 1 22

IX • Principles of cooking and serving, Preservation of 1 29

XI • National programmes related to nutrition, 1 57

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