COURSE PLAN

ON
NUTRITION
(GNM- 1ST YEAR)
NUTRITION- 30 HOURS
NUTRITION

Course Description
This course is designed to help students understand that nutrition is an integral component of
health as nutrients play a vital role in the growth, development and maintenance of the body.

General Objectives
Upon completion of this course, the students shall be able to:
1 Describe the principles of nutrition and dietetics and its relationship to the human body in
health and disease.
2 Describe the balanced diet in promotion of health
3 Apply this knowledge in providing therapeutic diet in care of the sick.
4 Demonstrate skills in selection, preparation and preservation of food.
UNIT LEARNING OBJECTIVES CONTENT HOURS TEACHING METHODS OF
LEARNING ASSESSMENT
ACTIVITIES
I. Describe the relationship Introduction 2 Lecture cum Short answer types
between nutrition and health a) Meaning of food, nutrition, nutrients etc. discussions.
b) Food Habits and customs
c) Factors affecting nutrition Explain using Objective type
d) Changing concepts in food and nutrition. charts.
e) Relation of Nutrition to Health
II. Describe the classification of Classification of food 2 Lecture cum Short answers
food. a) Classification by origin: discussions.
- Food and animal origin
- Food of plant origin Objective type
b) Classification by chemical Real food
composition and sources items.
- Carbohydrates Essay type
- Proteins
- Fats
Exhibits charts.
- Minerals
- Vitamins
- Water
c) Classification by predominant
functions
- Body building food
- Energy giving food
- Protective food
d) Classification by nutritive value
- Cereals and millets
- Pulses and legumes
- Vegetables
- Nuts and oil seeds
- Fruits
- Animal food
- Fats and oils
- Sugar and jiggery
 - Condiments and spices
- Miscellaneous food
III. Explain normal dietary Normal Dietary Requirements 4 Lecture cum Short answer
requirements a) Energy: Calorie, Measurement, Body Mass Index, discussions.
Basal Metabolic Rate – determination and factors
Demonstrate skill in calculating affecting Charts exhibits. Objective type
normal food requirements b) Balanced Diet – nutritive value of foods,
calculation for different categories of people, Real food
normal food requirement calculation. practical Essay type
Menu plan. Combination of food affecting
exercise.
and enhancing the nutritive value of the diet.
c) Budgeting for food, low cost meals, food
substitutes.
d) Diseases and disorders caused by the imbalance
of nutrients.
e) Food allergy –causes, types, diet modifications in
glutein lactose and protein intolerance etc.
f) Food intolerance - inborn errors of metabolism
IV. Describe the principles and Food Preparation, Preservation & Storage 2 Lecture cum Short answer type
various methods of a) Principles of cooking, methods of cooking and discussions.
preparation, preservation and the effect of cooking on food and various Objective type
storage of food. nutrients. Safe food handling, health of food Field visit to
handlers. food processing Evaluation of
b) Methods of food preservation– household unit. exhibit
and commercial, precautions. preparation.
c) Food storage – cooked and raw, household Demonstration
and commercial, ill effects of poorly stored exhibits
food.
d) Food adulteration and acts related
to it
V. Describe about therapeutic Therapeutic Diet 8 Lecture cum Short answers
diet. a) Diet modification in relation to medical and discussions.
surgical condition of the individual such as
Protein Energy Malnutrition (PEM), Diabetes,
Cardio Vascular disease, Hepatitis, Renal, Gouts,
Irritable Bowel Syndrome (IBS), Obesity, Practical of Objective type
 cholecystectomy, partial gastrectomy, planning
gastrostomy, bariatric surgery and colostomy etc. Therapeuti
b) Special diet – low sodium diet, fat free diet, c diet
diabetic diet, bland diet, high protein diet, low Essay type
protein diet, low calorie diet, geriatric diet,iron Demonstration
rich diet, liquid diet, semi-solid diet, soft diet and Charts Exhibits
high fiber dietetc
c) Factors affecting diet acceptance, feeding the
helpless patient.
d) Health education on nutrition needs and methods in
diet modification.
VI. Describe the concept of Community Nutrition 4 Lecture cum Short answer
community nutrition. a) Nutritional problems and programs in discussions.
India Objective type
b) Community food supply, food hygiene and Videos
commercially prepared and grown food available Government of
locally. India nutrition
c) National and international food agencies – Central manuals.
food training research institute (CFTRI), Food and
agriculture organization(FAO), National Institute of Visit to the
Nutrition (NIN), Food Safety and Standards local food
Authority of India (FSSAI), CARE (Cooperative for preparatio
Assistance and Relief Everywhere), National n
Institute of Public Cooperation and Child / processing
Development (NIPCCD) etc. agency

VII. Demonstrate skill in Preparation of diet / practical 8 Lecture cum Practical

preparation of common food a) Beverages: hot and cold, juice, shakes, soups, discussions evaluation
items. lassi, barley water
b) Egg preparation: egg flip, Cookery
scramble, omlet, poached egg practical
c) Light diet: porridges, gruel, khichari, dahlia,
kanji, boiled vegetables, salads, custards.
d) Low cost high nutrition diets - chikki, multigrain roti