Applied Nutrition Syllabus for BScN

Applied Nutrition Syllabus for BScN Course Outline

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Applied Nutrition Syllabus for BScN: Semester Course Credit Hours

Applied Nutrition is a course worth 1 credit hour in the 136 credit hour program of general courses to be chosen from other departments.

Course Outline

Unit I: Relationship Between Nutrition & Health

Objectives:

  • Describe the relationship between nutrition and health.

Contents:

  • Introduction to Nutrition:
    • History and concepts.
    • The role of nutrition in maintaining health.
    • Nutritional problems in India.
    • National nutritional policy.
    • Factors affecting food and nutrition, including:
      • Socio-economic status.
      • Cultural influences.
      • Traditional practices.
      • Production and distribution systems.
      • Lifestyle and food habits.
  • Role of Food:
    • Medicinal value of food.
    • Classification of foods.
    • Food standards.
  • Elements of Nutrition:
    • Macro and micro nutrients.
    • Calorie and Basal Metabolic Rate (BMR).

Unit II: Carbohydrates

Objectives:

  • Describe the classification, functions, sources, and recommended daily allowances (RDA) of carbohydrates.

Contents:

  • Carbohydrates:
    • Classification.
    • Caloric value.
    • Recommended daily allowances and dietary sources.
    • Functions, including digestion, absorption, storage, and metabolism.
    • Malnutrition: Deficiencies and overconsumption.

Unit III: Fats

Objectives:

  • Describe the classification, functions, sources, and recommended daily allowances (RDA) of fats.

Contents:

  • Fats:
    • Classification.
    • Caloric value.
    • Recommended daily allowances and dietary sources.
    • Functions, including digestion, absorption, storage, and metabolism.
    • Malnutrition: Deficiencies and overconsumption.

Unit IV: Proteins

Objectives:

  • Describe the classification, functions, sources, and recommended daily allowances (RDA) of proteins.

Contents:

  • Proteins:
    • Classification.
    • Caloric value.
    • Recommended daily allowances and dietary sources.
    • Functions, including digestion, absorption, storage, and metabolism.
    • Malnutrition: Deficiencies and overconsumption.

Unit V: Daily Calorie Requirements

Objectives:

  • Describe the daily calorie requirement for different categories of people.

Contents:

  • Energy:
    • Unit of energy – Kcal.
    • Energy requirements of different categories of people.
    • Measurements of energy.
    • Body Mass Index (BMI) and basic metabolism.
    • Basal Metabolic Rate (BMR) – determination and factors affecting.

Unit VI: Vitamins

Objectives:

  • Describe the classification, functions, sources, and recommended daily allowances (RDA) of vitamins.

Contents:

  • Vitamins:
    • Classification.
    • Recommended daily allowances and dietary sources.
    • Functions, including absorption, synthesis, metabolism, storage, and excretion.
    • Deficiencies and hypervitaminosis.

Unit VII: Minerals

Objectives:

  • Describe the classification, functions, sources, and recommended daily allowances (RDA) of minerals.

Contents:

  • Minerals:
    • Classification.
    • Recommended daily allowances and dietary sources.
    • Functions, including absorption, synthesis, metabolism, storage, and excretion.
    • Deficiencies and overconsumption/toxicity.

Unit VIII: Water & Electrolytes

Objectives:

  • Describe the sources, functions, and requirements of water and electrolytes.

Contents:

  • Water & Electrolytes:
    • Water: Daily requirements, regulation of water metabolism, distribution of body water.
    • Electrolytes: Types, sources, composition of body fluids.
    • Maintenance of fluid and electrolyte balance.
    • Conditions: Overhydration, dehydration, and water intoxication.
    • Electrolyte imbalances.

Unit IX: Cookery Rules and Nutrient Preservation

Objectives:

  • Describe cookery rules and preservation of nutrients and prepare simple beverages and different types of food.

Contents:

  • Cookery Rules and Preservation:
    • Principles and methods of cooking and serving.
    • Preservation of nutrients.
    • Safe food handling – toxicity.
    • Storage of food.
    • Food preservation, food additives, and principles.
    • Prevention of food adulteration Act (PFA).
    • Food standards.
    • Preparation of simple beverages and different types of food.

Unit X: Balanced Diet Planning

Objectives:

  • Describe and plan a balanced diet for different categories of people.

Contents:

  • Balanced Diet:
    • Elements and food groups.
    • Recommended Daily Allowance.
    • Nutritive value of foods.
    • Calculation of balanced diet for different categories of people.
    • Planning the menu and budgeting of food.
    • Introduction to therapeutic diets, including Naturopathy.

Unit XI: National Nutrition Programs

Objectives:

  • Describe various national programs related to nutrition and the role of nurses in assessing nutritional status and nutrition education.

Contents:

  • Role of Nurses in Nutritional Programs:
    • National programs related to nutrition:
      • Vitamin A deficiency program.
      • National iodine deficiency disorders (IDD) program.
      • Mid-day meal program.
      • Integrated child development scheme (ICDS).
      • National and international agencies working towards food/nutrition (e.g., NIPCCD, CARE, FAO, NIN, CFTRI).
    • Assessment of nutritional status.
    • Nutrition education and the role of nurses.

This comprehensive curriculum for Applied Nutrition ensures that nursing students are equipped with the necessary knowledge and skills to address the nutritional needs of diverse populations, emphasizing the critical role of nutrition in health promotion and disease prevention. Through a detailed exploration of macronutrients, micronutrients, dietary planning, and national nutritional policies, students are prepared to integrate nutrition education into their nursing practice, enhancing the overall health and well-being of their clients.

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