The curriculum outline of nutrition
营 养 学 教 学 大 纲
Nutrition is “the science of food, the nutrients and the substances therein, their action,
interaction, and the balance in relation to health and disease ,and the process by which the
organism ingests, digests, absorbs, transports, utilizes, and the excretes food substances.”
The curriculum is to Nepal students. Nutrition is an important part of Prevent Medicine and
Public Health. The objective of the course is to make students comprehend the relationship
between food, nutrition, and health, illness, master the basic knowledge and skill of nutrition,
know well the trend of nutrition, and apply this knowledge to practice. We frame the curriculum
outline by Gordon M. Wardlaw’ s <nutrition> and <nutrition and food health> published by
people’s medical publishing house, edition five; and by Dr Ramesh K .Adhikari’ s < child
nutrition and health> published by health learning materials centre, edition three. This course is
taught by theory and practice.
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营 养 学 教 学 大 纲
Total period 144 theory 36 practice 12
Chapter Contents Total Theory Practice Discussing
period
Chapter one The energy yielding 48 10 0 38
nutrients
Chapter two Vitamins 12 4 4 4
Chapter Minerals 12 4 0 8
three
Chapter four Nutrition balance 8 2 4 2
Chapter five Nutrition application in 24 6 4 14
the life cycle
Chapter six Nutrition and diseases 24 6 0 18
Chapter Food safety 16 4 0 12
seven
Chapter 1 The energy yielding nutrients 48 hours
The teaching of theory 10 hours
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营 养 学 教 学 大 纲
(1) Master the definition of carbohydrates, the type of dietary fibers and its function.
(2) Master the definition of lipids, essential fatty acid.
(3) Master the definition of proteins, essential amino acid, and the method of evaluate
of protein quality.
(4) Master the energy use by body.
(5) Know well the type of carbohydrates and their function.
(6) Know well the type of lipids and their function.
(7) Know well the energy intake, and the energy content of food.
(8) Understanding ingest, digest, absorb, transport of carbohydrates, lipids and protein.
(9) Understanding the RDA of the energy-yielding nutrition and their content of food.
Emphasis: the type of dietary fibers and its function, the method of evaluate of
protein quality, and the energy use by body.
Difficulty: evaluate of protein quality.
Contents: the definition, type, function, evaluation, RDA, and food content of
carbohydrates, lipids, proteins, and the energy use by body.
The teaching of practice 0 hours
Discussion 38 hours
Chapter 2 Vitamins 12 hours
The teaching of theory 4 hours
(1) Maser the functions, deficiency, toxicity of vitamin A, D, B1, B2, C, E, PP.
(2) Know well the physical and chemic character of each vitamin, and their nutrition
status evaluation.
(3) Understanding the division of vitamins，and their RDA, food contents.
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营 养 学 教 学 大 纲
Emphasis: the functions, deficiency, toxicity of vitamin A, D, B1, B2, C, E, PP.
Difficulty: nutrition status evaluation.
Contents: the physical and chemic character, functions, deficiency, toxicity, RDA, food contents,
nutrition status evaluation of vitamin A, D, B1, B2, C, E, PP.
The teaching of practice 4 hours
1. Contents
Experiment:
Measuring the content of deoxidized vitamin c in food
2. Objectives
Mastering how to measuring the deoxidized vitamin c content in foods.
Discussing 4 hours
Chapter 3 Minerals 12 hours
The teaching of theory 4 hours
(1) Master the function, absorption, deficiency, and toxicity of each mineral.
(2) Know well the physical and chemic character of each mineral, and their nutrition
status evaluation.
(3) Understanding well the division of mineral, and their RDA, food contents.
Emphasis: the functions, deficiency, toxicity of each mineral.
Difficulty: The absorption of each mineral.
Contents: The physical and chemic character, absorption, functions, deficiency, toxicity, RDA,
food contents, nutrition status evaluation of each mineral.
The teaching of practice 0 hours
Discussing 8 hours
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营 养 学 教 学 大 纲
Chapter 4 Nutrition balance 8 hours
The teaching of theory 2hours
(1) Master the definition of nutrition.
(2) Master the definition of nutrients, and classes of nutrients.
(3) Master dietary guideline, food guide pyramid, recommended dietary allowances.
(4) Know well Energy content of nutrients,
(5) Know well nutritional assessment.
(6) Understanding determinants of our food preferences.
Emphasis: The classes of nutrients, dietary guideline, food guide pyramid,
recommended dietary allowances.
Difficulty: dietary guideline, recommended dietary allowances.
Contents: what is nutrition, classes and sources of nutrients, energy content of
nutrients, nutritional assessment, dietary guideline, food guide pyramid,
recommended dietary allowances.
The teaching of practice 4 hours
1. Contents
Experiment: Diabetes dietary survey
2. Objectives
Master the objectives, methods, process, and result assessment of Dietary survey.
Discussing 2 hours
Chapter 5 Nutrition application in the life cycle 24 hours
The teaching of theory 6 hours
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营 养 学 教 学 大 纲
(1) Master nutrient needs of pregnant woman and outcome of nutrition deficiency in
pregnant period.
(2) Master nutrient needs of breasting mother, the nutritional qualities of human milk,
and benefits of Breastfeeding.
(3) Master nutritional needs of infancy, school-age children, teenagers, adulthood,
elderly years.
(4) Know well effects of Pregnancy-related physiological changes, and physiology
lactation.
(5) Understand effects of aging on the nutritional status of elderly people.
Emphasis: Nutrient needs of pregnant woman, breasting mother, and benefits of
Breastfeeding.
Difficulty: Outcome of nutrition deficiency in pregnant period, and the nutritional
qualities of human milk.
Contents: Nutritional status and needs of pregnant woman, breasting mother, infancy, school-age
children, teenagers, adulthood, elderly years.
The teaching of practice 4 hours
1. Contents
Experiment: Diabetes dietary assessment
2. Objectives
Master the criterions of dietary assessment
Discussing 14hours
Chapter 6 Nutrition and diseases 24 hours
The teaching of theory 6 hours
(1) Master the features of vitamin A deficiency.
(2) Master the features of vitamin D deficiency.
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营 养 学 教 学 大 纲
(3) Master the features of iron deficiency and zinc deficiency.
(4) Know well the treatment of each deficiency.
(5) Understanding the causes of each deficiency.
Emphasis: The feather of each deficiency.
Difficulty: The causes of each deficiency.
Contents: The causes, feather, treatment of each deficiency.
The teaching of practice 0 hours
Discussing 18 hours
Chapter 7 food safety 16 hours
The teaching of theory 4 hours
(1) Master the definition of food-borne illness and its character.
(2) Master the source, symptoms, preventing methods of each bacteria food-borne
illness.
(3) Master the definition of food additives and the character of common food
additives.
(4) Know well substances that occur naturally in foods and can cause illness.
(5) Know well the definition and the risk of pesticides.
(6) Know well risks from seafood, fungi, virus, and parasites.
(7) Understanding environmental contaminants in food.
Emphasis: the source, symptoms, prevention methods of each bacterium food-borne
illness, and the character of common food additives.
Difficulty: the source, symptoms, prevention methods of each bacteria food-borne
illness.
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营 养 学 教 学 大 纲
Contents: food-borne illness, food additives, substances that occur naturally in foods and can
cause illness, pesticides in food.
The teaching of practice 0 hours
Discussing 12 hours
Reference books
1. Smolin. Lori A. Nutrition: science and application. Saunders College Publishing, 1995.
2. Wardlaw, Gordon M. Perspectives in nutrition. A time mirror company, 1996.
3. William J. Rea. Chemical Sensitivity. CRC Press, Inc,.1994
4. Dr Ramesh K .Adhikari. child nutrition and health. health learning materials center,Nepal
,2001.
