Nutrition is a vital aspect of nursing education, as it involves understanding the dietary needs of individuals at different stages of life.
Nutrition GNM 1st Year Syllabus
1. Introduction to Nutrition
- Definition of nutrition
- Importance of nutrition in health and disease
- Basic principles of nutrition
- Role of a nurse in promoting nutrition
2. Basic Nutrients and Their Functions
- Carbohydrates – types, functions, and sources
- Proteins – types, functions, and sources
- Fats – types, functions, and sources
- Vitamins – water-soluble and fat-soluble vitamins, their functions, and sources
- Minerals – essential minerals, functions, and sources
- Water – role and importance in the body
3. Nutritional Requirements at Different Life Stages
- Nutritional needs during infancy, childhood, adolescence, adulthood, pregnancy, and old age
- Changes in dietary needs due to physiological conditions (e.g., pregnancy, lactation)
- Special dietary needs for children, elderly, and people with specific conditions
4. Balanced Diet
- Definition and components of a balanced diet
- Energy requirements and calculating calorie intake
- Planning a balanced diet for individuals and families
- Nutrient deficiencies and the importance of a balanced diet
5. Food Groups and Their Role
- Classification of foods into food groups (carbohydrates, proteins, fats, vitamins, and minerals)
- Recommended daily intake of different food groups
- Food pyramid and its significance in diet planning
6. Digestion and Absorption
- Process of digestion and absorption of nutrients in the body
- Enzymes and hormones involved in digestion
- Factors affecting digestion and absorption
7. Malnutrition and Its Effects
- Types of malnutrition – undernutrition, overnutrition, and specific nutrient deficiencies
- Causes and effects of malnutrition on health
- Prevention and management of malnutrition in different populations
8. Nutrition in Health and Disease
- Role of nutrition in preventing common diseases (e.g., diabetes, hypertension, heart disease)
- Nutrition in the management of chronic diseases
- Diet modifications for specific diseases (e.g., low-sodium diet for hypertension, diabetic diet)
9. Food Safety and Hygiene
- Importance of food safety and hygiene in nutrition
- Prevention of foodborne diseases
- Safe food handling, storage, and cooking practices
10. Dietetics and Nutrition Counseling
- Principles of dietetics and meal planning
- Counseling techniques for promoting healthy eating habits
- Educating patients and families on proper nutrition and healthy lifestyles
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