LESSON PLAN
BASIC B.Sc. NUSING I YEAR
Subject code: 2
Subject: Nutrition
Faculty: Ms.Leena Mohan
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, Recommended 1 7
Fats daily allowances,
• Dietary sources, Functions,Digestion,
absorption and storage, metabolism, 1 8
MalnutritionDeficiencies and Over
consumption
IV • Classification, Caloric value, Recommended 1 9
Proteins daily allowances
• Dietary sources, Functions, Digestion, 1 10
absorption and storage, metabolism of
carbohydrates, Malnutrition Deficiencies and
Over consumption
V • Unit of Energy –Kcal, Energy requirements of 1 11
Energy different categories of people.
• Measurements of energy 1 12
• Body Mass Index (BMI) and basic metabolism,
Basal Metabolic Rate (BMR) determination 1 13
and factors affecting BMR.
VI • Classification, Recommended daily allowances 1 14
Vitamins • Dietary sources, Functions, 1 15
• Absorption, synthesis, metabolism storage &
excretion 1 16
• Deficiencies, Hypervitaminosis 1 17
VII • Functions, Absorption. 1 18
Minerals
• Synthesis of mineral. Metabolism, storage and
excretion 1 19
• Sources of minerals, Classification
1 20
• Recommended daily allowance. Deficiency
Over consumption and toxicity. 1 21
VIII • Functions, Absorption, Metabolism, storage and 1 22
Water and excretion, Sources of water.Distribution of body
Electrolyte water, Recommended daily allowance.
• Deficiency, Types and sources, Composition of body 1 23
fluid.
• Maintenance of fluid and electrolyte balance, Over
hydration and dehydration 1 24
Electrolyte imbalance
IX • Principles of cooking and serving, Preservation of 1 25
Cookery rules nutrients.
and • Storage of food. 1 26
preservation of • Food preservation 1 27
nutrients. • Safe food handling
Food preservation, food additives and its principles. 1 28
• Food Adulteration Act
Food Standards 1 29
X • Elements, Food groups 1 30
Balance diet • Recommended Daily Allowance 1 31
• Nutritive value of foods 1 32
• Calculation of balanced diet for different categories
of people 1 33
• Factors influencing food selection, marketing and
budgeting for various cultural and socioeconomic 1 34
group
• Planning menu 1 35
• Introduction to therapeutic diets: Naturopathy-Diet
1 36
XI • National programmes related to nutrition, 1 37
Role of nurse in Vitamin A deficiency programme
nutritional • National iodine deficiency disorders (IDD) 1 38
Programmes programme ,Mid-Day meal programme
• Integrated child development scheme (ICDS)
National and International agencies working towards 1 39
food/nutrition
• NIPCCD, CARE, FAO, NIN, CFTRI (Central
food technology & research institute) etc. 1 40
Assessment of nutritional status
Nutrition education and role of nurse
PRACTICUM: Cookery demonstration and re-demonstration - 20Hrs.
EVALUATION:
Paper -2, Subject -Nutrition, Duration -2HRS
Internal Assessment-15 , ExternalAssessment-45, Total Marks= 50
Internal Assessment: 15 Marks
(Out of 25 Marks to be send to the University)
Unit test I: 15 Marks
Unit test II:35 Marks
Prelim: 45 Marks
Cookery:25 marks
Total: 120 Marks
External Assessment (Theory): 45 Marks
(University Examination)
REFERENCES :
-Shubhangi joshi, Nutritio and Dietician, 2nd edition
-KUSUM Gupta, Food and Nutrition Facts, 5th edition
-Swaminathan, Hasnd book of Nutrition.
