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


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



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



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



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



  • 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



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


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


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


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


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


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


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


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

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