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 life style and food habits etc role of food and its medicinal value classification of foods food standards elements of nutrition macro and micro calorie BMR 2 carbohydrate classification caloric value recommended daily allowance dietary sources functions digestion absorption and storage metabolism of carbohydrates malnutrition deficiencies and over consumption

3 fats classification caloric value recommended daily allowance dietary sources functions digestion absorption and storage metabolism of fats malnutrition deficiencies and over consumption 4 protein classification caloric value recommended daily allowance dietary sources functions digestion absorption and storage metabolism of proteins malnutrition deficiencies and over consumption

5 Energy unit of energy - Kcal energy requirement of different categories of people measurement of energy body mass index and basic metabolism basal metabolic rate determination and factors affecting 6 vitamins classification recommended daily allowance dietary sources functions absorption synthesis metabolism storage and excretion deficiencies hypervitaminosis 7 minerals classification recommended daily allowances dietary sources function absorption synthesis metabolism storage and excretion deficiencies over consumption and toxicity

8 water metabolism and electrolytes water daily requirements regulation distribution of body water electrolytes types sources composition of body fluids maintenance of fluids and electrolyte balance over hydration dehydration and water intoxication electrolyte imbalances 9 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 preservation of food adulteration act food standards preparation of simple beverages and different types of food 10 balanced diet elements food groups recommended daily allowance nutritive value of food calculation of balanced diet for different categories of people planning menu budgeting of food introduction to therapeutic diets naturopathy diet

11 role of nurse in nutritional programmes national programmes related to nutrition vitamin A deficiency programme national iodine deficiency disorders programme midday meal programme integrated child development scheme national and international agencies working towards food/ nutrition NIPCCD CARE FAO NIN CFTRI etc assessment of nutritional status nutrition education and role of nurse