Applied Nutrition (Nursing): Course Outline

On completion of this course learners will be able to:

1. Describe the role of Diet for prevention & management of diet related Diseases.

2. Identify locally available & acceptable food sources to provide the   nutritional needs for health, growth of the family members of different ages.

3. Apply the knowledge of nutrition in management of nutritional needs of  patients with chronic and long-term diseases

Unit 1: Introduction to Nutrition + Port Folio

1. Definition of Terms
2. Food in Relation to Health
3. Food Pattern of implications and superstitions, culture and Religion
4. Preventive & Social Measures for Nutrition

Unit II: Food Requirements, BMR + Topic Distribution

To Define 

• • Metabolism
  • Energy
  • Basal Metabolism Rate/ Formula of BMR.
  • Total Energy Requirement
  • To Learn factors affecting BMR and TER.

Unit III: Food and its Constituents (Will be covered in FON II)

Unit IV: Planning for Nutritional Needs & Therapeutic Diet + Topic Submission

1. To define Normal diet
2. To define therapeutic diet
3. To know purpose of TD
4. To know importance of TD
5. To learn all types of therapeutic diets

UNIT V: Food Pyramid + Chart Formatting selection

• To define food pyramid
• To know classes of food pyramid

To learn each shelf of food pyramid

UNIT VI1: Maternal Nutrition + Chart Submission

1. Diet in Pregnancy
2. Breast Feeding
3. Weaning Diet

UNIT VIII: Nutritional Consideration in infancy and preschool years. + Meal Plate Discussion

UNIT VIII: Nutritional Consideration in infancy and preschool years.

UNIT IX: Nutritional consideration in the prevention and management of Cardio vascular diseases.

UNIT X: Nutritional consideration in the prevention and management of Renal disease

UNIT XI: Nutritional consideration in the prevention and management of liver disease

UNIT XII: Diet in Fever