Welcome to a comprehensive collection of notes for the 2nd semester of Applied Nutrition and Dietetics. In this resource, you will find a wealth of information, insights, and guidance to help you navigate the intriguing world of nutrition and dietetics. Whether you’re a student embarking on your academic journey or a professional seeking to expand your knowledge, these notes are designed to provide you with a solid foundation in this dynamic field. Get ready to delve into the science of nutrition, dietary principles, and practical applications that can make a positive impact on individual health and well-being.

2nd sem Applied Nutrition and Dietetics notes

Unit-1

Introduction to Nutrition Concepts

  • Definition of Nutrition & Health Malnutrition – Under Nutrition & Over Nutrition
  • Role of Nutrition in maintaining health
  • Factors affecting food and nutrition Nutrients
  • Classification Macro & Micronutrients
  • Organic & Inorganic Energy Yielding & Non-Energy Yielding Food
  • Classification – Food groups Origin

Unit-2

Carbohydrates

  • Composition – Starches, sugar and cellulose
  • Recommended Daily Allowance (RDA)
  • Dietary sources
  • Functions Energy
  • Unit of energy – Kcal Basal Metabolic Rate (BMR)
  • Factors affecting BMR

Unit-3

Proteins

  • Composition
  • Eight essential amino acids
  • Functions
  • Dietary sources Protein requirements – RDA

Unit-4

Fats

  • Classification – Saturated & unsaturated
  • Calorie value Functions
  • Dietary sources of fats and fatty acids Fat requirements – RDA

Unit-5

Vitamins

  • Classification – fat soluble & water soluble
  • Fat soluble – Vitamins A, D, E, and K
  • Water soluble – Thiamine (vitamin B1), Riboflavin(vitamin B2), Nicotinic acid, Pyridoxine (vitamin B6), Pantothenic acid, Folic acid, Vitamin B12, Ascorbic acid (vitamin C)
  • Functions, Dietary Sources &
  • Requirements – RDA of every vitamin

Unit-6

Minerals

  • Classification – Major minerals (Calcium, phosphorus, sodium, potassium and magnesium) and Trace elements Functions
  • Dietary Sources
  • Requirements – RDA

Unit-7

Balanced diet

  • Definition, principles, steps
  • Food guides – Basic Four Food Groups
  • RDA – Definition, limitations, uses
  • Food Exchange System
  • Calculation of nutritive value of foods
  • Dietary fibre Nutrition across life cycle
  • Meal planning/Menu planning – Definition, principles, steps
  • Infant and Young Child Feeding (IYCF) guidelines – breast feeding, infant foods
  • Diet plan for different age groups – Children, adolescents and elderly
  • Diet in pregnancy – nutritional requirements and balanced diet plan
  • Anemia in pregnancy – diagnosis, diet for anemic pregnant women, iron & folic acid supplementation and counseling
  • Nutrition in lactation – nutritional requirements, diet for lactating mothers, complementary feeding/ weaning

Unit-8

Nutritional deficiency disorders

  • Protein energy malnutrition – magnitude of the problem, causes, classification, signs & symptoms, Severe acute malnutrition (SAM), management & prevention and nurses‘ role
  • Childhood obesity – signs & symptoms, assessment, management & prevention and nurses‘ role
  • Vitamin deficiency disorders – vitamin A, B, C & D deficiency disorders –causes, signs & symptoms, management & prevention and nurses‘ role
  • Mineral deficiency diseases – iron, iodine and calcium deficiencies –causes, signs & symptoms, management & prevention and nurses‘ role

Unit-9

Therapeutic diets

  • Definition, Objectives, Principles
  • Modifications – Consistency, Nutrients,
  • Feeding techniques.
  • Diet in Diseases – Obesity, Diabetes Mellitus, CVD, Underweight, Renal diseases, Hepatic disorders Constipation,
  • Diarrhea, Pre and Post-operative period

Unit-10

Cookery rules and preservation of nutrients

  • Cooking – Methods, Advantages andDisadvantages
  • Preservation of nutrients
  • Measures to prevent loss of nutrients during preparation
  • Safe food handling and Storage of foods
  • Food preservation
  • Food additives and food adulteration
  • Prevention of Food Adulteration Act (PFA)
  • Food standards

Unit-11

Nutrition assessment and Nutrition Education

  • Objectives of nutritional assessment
  • Methods of assessment – clinical examination, anthropometry, laboratory & biochemical assessment, assessment of dietary intake including Food frequency questionnaire (FFQ) method
  • Nutrition education – purposes, principles, and methods

Unit-12

National Nutritional Programs and the role of nurse

  • Nutritional problems in India
  • National nutritional policy
  • National nutritional programs – Vitamin A Supplementation, Anemia Mukt Bharat Program, Integrated Child Development Services (ICDS), Mid-day Meal Scheme (MDMS), National Iodine Deficiency Disorders Control Program (NIDDCP), Weekly Iron Folic Acid Supplementation (WIFS) and others as introduced
  • Role of nurse in every program

Unit-13

Food safety

  • Definition, Food safety considerations & measures
  • Food safety regulatory measures in India – Relevant Acts
  • Five keys to safer food • Food storage, food handling and cooking
  • General principles of food storage of food items (ex. milk, meat)
  • Role of food handlers in food borne diseases
  • Essential steps in safe cooking practices

We genuinely appreciate your visit to our establishment. Your presence brightened our day, and we hope you enjoyed your time with us as much as we did. Your support and patronage mean the world to us, and we look forward to welcoming you back soon. If there’s anything more we can do to enhance your experience, please don’t hesitate to let us know. Thank you once again for choosing us, and we can’t wait to see you again!

Scroll to Top