Nutrition Free Notes Download – B.Sc. Nursing

Unit I

Introduction

Nutrition:
History
Concepts
Role of nutrition in maintaining health
Nutritional problems in India
National nutritional policy
Factors affecting food and nutrition : socio-economic, cultural, tradition, production,
system of distribution, life style and food habits etc. including changes caused by
agriculture, overgrazing, fertilizer pesticide problems, water logging and salinity.
Role of food and its medicinal value
Classification of foods,
Food standards
Elements of nutrition: macro and micro
Calorie, BMR

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Unit II

Carbohydrates

Classification
Caloric value
Recommended daily allowances
Dietary sources
Functions
Digestion, absorption and storage, metabolism of carbohydrates
Malnutrition: Deficiencies and Over consumption

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Unit III

Fats

Classification
Caloric Value
Recommended daily allowances
Dietary sources
Functions’ Digestion, absorption and storage, metabolism
Malnutrition: Deficiencies and over consumption

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Unit IV

Proteins

Classification
Caloric Value
Recommended daily allowances
Digestion, absorption, metabolism and storage
Malnutrition : Deficiencies and over consumption

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Unit V

Emergency

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

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Unit VI

Vitamins

Classification
Recommended daily allowances
Dietary sources
Functions
Absorption, synthesis, metabolism storage and excretion
Deficiencies
Hyper Vitaminosis

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Unit VII

Minerals

Classification
Recommended daily allowances
Dietary sources
Functions
Absorption, synthesis, metabolism storage and excretion
Deficiencies
Over consumption and toxicity

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Unit VIII

Water & Electrolytes

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

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Unit IX

Cookery rules and preservation of nutrients

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

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Unit X

Balance Diet

Elements
Food Groups
Recommended daily allowance
Nutritive value of foods
Calculation of balanced diet for different categories of people
Planning menu
Budgeting of food
Introduction to therapeutic diets: Naturopathy – Diet

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Unit XI

Role of nurse in nutritional programmes

World Food Problems
National programmes related to nutrition
Vitamin A deficiency programme
National iodine deficiency disorders (IDD) programme
Mid-day meal programme
Integrated child development scheme (ICDS)
National and International agencies working towards food/nutrition
NIPCCD, CARE, FAQ, NIN, CFTRI (Central food technology and research
institute) etc.
Assessment of nutritional status
Nutrition education and role of nurse

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