Nutrition

Unit I: Dietetics and Diet Planning. Contact Hours: 5. Topics: Pregnancy as a physiologically demanding condition; complications and symptoms; nutritional allowances and balanced diet for pregnant women; nutritional allowances and balanced diet for lactating mothers.

Unit I: Dietetics and Diet Planning. Contact Hours: 10. Topics: Breastfeeding, colostrum and mature milk, their composition and significance for infant growth and development; top milk; breastfeeding versus artificial feeding; nutritional allowances for infants; weaning concept, need and types of weaning foods; malting of food, multipurpose food and Bal Aahar; feeding problems of infants and defective feeding practices related to malnourishment.

Unit I: Dietetics and Diet Planning. Contact Hours: 25. Topics: Dietetics and diet-therapy concepts and objectives; modification of normal diet to therapeutic diet; elementary diet concepts for metabolic and lifestyle disorders including diabetes, hypertension, obesity, coronary heart disease, angina, myocardial infarction, ischemia, atherosclerosis, gout, febrile conditions including typhoid and tuberculosis, and cancer; diet for gastric disorders including peptic ulcer, diarrhea, constipation, celiac disease and IBS; diet for renal disorders including acute and chronic nephritis and renal stone; diet for liver and gall-bladder diseases including jaundice, viral hepatitis, cholecystitis and cholelithiasis.

Unit II: Nutrition for the Community. Contact Hours: 8. Topics: PEM types, prevention and treatment; vitamin A deficiency and NAPPNB; nutritional anemia and NNAPP; iodine deficiency disorder and NIDDCP; vitamin-related disorders including osteoporosis, osteomalacia, rickets and scurvy; National Diarrhoeal Disease Control Programme.

Unit II: Nutrition for the Community. Contact Hours: 8. Topics: Relation between RDA, RDI and supplementary feeding; ICDS and MDMP or Poshan Abhigyan/Pradhan Mantri Poshan Shakti Nirman Scheme; National Food Security Act outline; role of national and international organisations including FAO, WHO, UNICEF, ICMR, NIN, NNMB, FNB, CINI and CFTRI.

Unit II: Nutrition for the Community. Contact Hours: 2. Topics: Nutrition education concept, objectives and principles; centres and aids for nutrition education; methods of nutrition education; cooking demonstration as an effective nutrition-education tool.

Unit II: Nutrition for the Community. Contact Hours: 2. Topics: Use of food exchange list; calculation of nutritive value of food using a food-value table.

Practical. Contact Hours: 60. Topics: Food adulterant identification using DART methods; dietetics and diet-planning meal preparation for pregnancy, lactation, febrile diet, diarrhoeal diet and obesity; nutritive value calculation; community nutrition investigatory or activity project through institutional visits or health and nutrition education; laboratory notebook and viva.