: 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: Macronutrients includes Carbohydrates, Proteins, Fats & Micronutrients includes Vitamins, Minerals, Organic & Inorganic, Energy Yielding & Non-Energy Yielding) * Food (Classification: Food groups, Origin).

Carbohydrates (Composition: Starches, sugar, cellulose, RDA, Dietary sources, Functions ,Energy: Unit of energy – Kcal, BMR: Factors affecting BMR) * Proteins (Composition- Eight essential amino acids, Functions, Dietary sources, Protein requirements – RDA) * Fats (Classification, Calorie value, Functions, Dietary sources of fats and fatty acids, Fat requirements – RDA).Vitamins (Classification: Fat soluble: Vitamins A, D, E, and K. Water soluble: B1, B2, Nicotinic acid, B6, Pantothenic acid, Folic acid, Vitamin B12, Ascorbic acid (C)- Functions, Dietary Sources & Requirements – RDA for each)* Minerals and Trace elements, Functions Dietary, Sources, Requirements – RDA).

Balanced Diet (Definition, principles, Basic Four Food Groups, RDA , Food Exchange System, Calculation of nutritive value of foods, Dietary fibre, Nutrition across life cycle)* Meal planning/Menu planning( Definition, principles, Infant and Young Child Feeding (IYCF) guidelines – breast feeding, infant foods, Diet plan for different age groups: Children, adolescents, elderly, Diet in pregnancy & lactation , Nutritional requirements, balanced diet plan* Anemia in pregnancy * Nutritional Deficiency Disorders)* Therapeutic Diets (Definition, Objectives, Principles* Modifications: Consistency, Nutrients, Feeding techniques* Diet in Diseases: Obesity, DM, CVD, Underweight, Renal diseases, Hepatic disorders, Constipation, Diarrhea, Pre and Post-operative period).

Nutrition Assessment and Education (Objectives of nutritional assessment* Methods of assessment& 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)*

Cooking Methods * Preservation of nutrients* Measures to prevent loss of nutrients during preparation* Food preservation, additives and adulteration* Prevention of Food Adulteration Act * Food standards* Food Safety- Definition, Food safety considerations & measures* Food safety regulatory measures in India* Relevant Acts* Five keys to safer food* Food storage, handling and cooking* General principles of food storage of food items * Role of food handlers in food borne diseases* Essential steps in safe cooking practices).