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Applied Nutrition Book

The document outlines a course syllabus for an applied nutrition course. It describes the course objectives, which include understanding nutritional requirements, food values, dietary needs in health and illness, and applying nutrition knowledge. It also lists 13 units that will be covered including topics like balanced diets, energy, carbohydrates, nutritional needs through the lifecycle, and therapeutic diets.

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5K views3 pages

Applied Nutrition Book

The document outlines a course syllabus for an applied nutrition course. It describes the course objectives, which include understanding nutritional requirements, food values, dietary needs in health and illness, and applying nutrition knowledge. It also lists 13 units that will be covered including topics like balanced diets, energy, carbohydrates, nutritional needs through the lifecycle, and therapeutic diets.

Uploaded by

sunil.shahid2006
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Generic 1st Yr BscN, 2020

Applied Nutrition

Course Syllabus

Title : Applied Nutrition


Credits : 01 credits
Placement : Year I (Four professional BSCN)
Prerequisites : Fundamental of Nursing and Bio chemistry
Co Requisite : Community Health Nursing

Course Description

The course introduces the students to the basic concepts related to nutrition
and the nutritional requirements to maintain health, especially the patients
admitted in hospital. It also covers the nutritional health education which will
be imparted to the outdoor patients. The basic concepts revolve around
nutritional values of food items its components and their action on body
metabolism.

The course is developed to increase the understanding of applied nutrition in


the prevention and treatment of diet related disease both in the community
and hospital settings. It also emphasizes on the role of nurse in maintenance of
the nutritional state in health and illness.

Course Objectives

On completion of this course students will be able to:-

a. Composition of body and nutritional requirements


b. Nutritive values of food items. Functions, requirements and
importance of

1
nutrients in maintaining health
c. Understanding food habits of different social groups especially
planning
hospital diet according to food habits of patients
d. Plan and prepare basic simple liquid and soft diets
e. Understand role of nutrition in prevention of diet related diseases
and
promotion of health.
f. Identify food habits of community and plan diets according, to tastes
and
requirements of patients.
g. Apply nutrition knowledge in the community of health promotion

Course Outline

Unit-I Introduction to Nutrition


Unit-II Balanced Diet
Unit-Ill Energy
Unit-IV Carbohydrates
Unit-V Nutritional Requirements in the life cycle
Unit-VI Therapeutic diets
Unit-VII Nutrition in infancy and childhood specially energy and protein
Unit-VIII Maternal Nutrition (energy cost of pregnancy and lactation)
requirements
Unit-IX Weight control and weight management
Unit-X Nutritional considerations in the prevention of diabetes mellitus.
Unit-XI Role of diet and in prevention and management of Diabtes Mellitus
Unit-XII Nutrition and Renal diseasesdiseases.
dddDIABTEScardiovascular
Unit-XIII Nutrition and Liver diseases

S.No Description

1 Orientation

2
 Orientation to Applied Nutrition
 Introduction of nutrition
 Chapter No 1 Definition of Different Terms
 Constituents of Food
2  Carbohydrates
 Proteins
 Fats
 Minerals & Vitamins & Functions
3  Food Requirements
 Planning for Nutritional Needs
 Preservation and storage
4  Normal Diet
 Teaching Good Nutrition
 Diet as therapeutic agent
5  Therapeutics Diets
 Food Allergy & Therapeutic Diet
 Diet therapy in diseases of liver.
6  Role of diet in hypertension
 Roll of diet in prevention & management of diabetes
7  Diet Therapy in disease of kidney
 Diet Therapy in circulatory system
8  Diet Therapy In disease of endocrine
 Geriatric Nutrition
 Diet In fever and infectious disease
9  Nutrition of industrial Workers
 Diet therapy IN obesity

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