Applied Nutrition, Dietetics and Applied Biochemistry for Nurses

i. Introduction




ii. Competency Matrix





Carbohydrate Metabolism & Its Alterations





1. Digestion, absorption of

Carbohydrates

2. Metabolism of

carbohydrates and related disorders





3. Regulation of blood glucose

4. Diabetes Mellitus

5. Investigations of Diabetes Mellitus

6. Hypoglycemia

Lipid Metabolism & Its Alterations





7. Fatty acids

8. MUFA & PUFA, Essential fatty acids,

Trans fatty acids





9. Digestion, absorption & metabolism of

lipids & related disorders





10. Compounds formed from cholesterol

11. Ketone bodies and its clinical significance

12. Lipoproteins – types & functions

13. Lipid profile

14. Atherosclerosis

Protein & Amino Acid Metabolism & Its Alterations





15. Classification of amino acids

16. Digestion, absorption & metabolism of

protein & related disorders





17. Biologically important compound from amino acids

18. In born errors of amino acid metabolism

19. Plasma protein

20. Proteinuria, hypoproteinemia,

hyper-gamma globinemia





21. Protein Electrophoresis

Clinical Enzymology





22. Isoenzymes

23. Enzymes of diagnostic importance

24. Liver Diseases – ALT, AST, ALP, GGT

25. Myocardial infarction – CK, cardiac troponins, AST, LDH

26. Muscle diseases – CK, Aldolase

27. Bone diseases – ALP

28. Prostate cancer – PSA, ACP

Acid Base Regulation





29. pH & its Regulation

30. Arterial Blood Gas

31. Disorders of Acid Base Balance

Hemoglobin metabolism and its clinical significance





32. Heme Catabolism Pathway

33. Jaundice


Organ Function Tests





34. Renal Function Tests

35. Liver Function Tests

36. Thyroid Function Tests

Immunochemistry





37. Structure & functions of immunoglobulin

38. Investigations & interpretation
PART A: Applied Nutrition and Dietetics

Nutrition and its relationship to Health





39. Introduction to Nutrition

40. Malnutrition – Under Nutrition & Over Nutrition

• Role of Nutrition in maintaining health

• Factors affecting food and nutrition

Nutrients

41. Classification of Nutrition

42. Food & Nutrition

Carbohydrates and Nutrition





43. Composition, Functions, Sources & Requirements, Role of Nutrition in maintaining health

44. Basal Metabolic Rate (BMR)

Protein and Nutrition





45. Composition, Functions, Sources & Requirements, deficiency of protein

Fat and Nutrition





46. Composition, Calorific value, Functions, Sources & Requirements,

Vitamins






47. Classification of Vitamins, Functions, Dietary Sources & Requirements – RDA of every vitamin

48. Fat Soluble Vitamins

49. Water Soluble Vitamins

Minerals






50. Classification of Minerals

51. Functions, Sources & Requirements

52. Properties of Minerals

• Major Minerals

ü Calcium

ü Phosphorus

• The Electrolytes

ü Sodium


ü Potassium

ü Chloride

• Microminerals

ü Magnesium

ü Sulphur

ü Iron


ü Zinc


ü Iodine


• Other trace Minerals

ü Cobalt


ü Fluoride

ü Copper

ü Chromium

ü Selenium (Se)

ü Manganese

Balanced Diet





53. What is a balanced diet?

54. Food Exchange System and Food Guides_basic four food groups

55. Calculation of nutritive value of foods

56. Dietary Fibre

57. Meal planning/Menu planning

58. Infant and Young Child Feeding (IYCF)

Guidelines

59. Diet plan for different age groups

60. Diet in pregnancy

61. Anemia in pregnancy

62. Nutrition in lactation

Nutritional deficiency disorders





63. Protein energy malnutrition including Severe Acute Malnutrition (SAM)- magnitude of the problem, causes, classification, signs & symptoms, Severe acute malnutrition (SAM), management & prevention and nurses‘ role

64. Micronutrient deficiency and Overnutrition

65. Childhood obesity- signs & symptoms, assessment, management & prevention and nurses‘ role

66. Vitamin deficiency disorders- vitamin A, B, C & D deficiency disorders –causes, signs & symptoms, management & prevention and nurses‘ role

67. Mineral deficiency diseases- – iron, iodine and calcium deficiencies –causes, signs & symptoms, management & prevention and nurses‘ role

68. Monitoring of nutritional deficiency disorders by nurses in community setting

Therapeutic diets





69. Definition, Objectives, Principles & Modification

70. Feeding techniques

71. 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





72. Cooking – Methods, Advantages and

Disadvantages





73. Preservation of nutrients-

· Measures to prevent loss of nutrients during preparation

· Safe food handling and Storage of foods

74. Food preservations

75. Food additives and food adulteration- Prevention of Food Adulteration Act (PFA)

Nutrition assessment and nutrition education





76. Objectives & Methods of nutritional assessment

77. Nutrition education

National Nutritional Programs and role of nurse





78. Nutritional problems in India





79. National Program Related to Nutrition

•Integrated Child Development Services (ICDS)

• Mid-day Meal Scheme (MDMS)

• Vitamin A Prophylaxis Program

• National Nutritional Anaemia Prophylaxis Program

• Weekly Iron and Folic Acid Supplementation (WIFS)

• National Iodine Deficiency Disorder Control Program

80. National nutritional policy





81. National nutritional programs & Role of Nurse

· Themes and Nutrition Behaviours to Implement

· Agencies Working towards Food and Nutrition

· National Agencies

Food Hygiene and Food Safety





82. Importance of Food Hygiene and Food Safety- Five keys to safer food

83. Food safety regulatory measures in India– Relevant Acts

84. Safe Food Storage

85. Safe Food Handling

86. Safe cooking practices
This unit can be clubbed with some other unit




Appendix section of Nutrition:
· Appendix A: Exchange lists
· Appendix B: Food Guide Pyramid
· Appendix C: Approx Calorific value of nuts, salads and fruits by ICMR
· Appendix D: Approximate Calorific Value of some cooked preparations by ICMR
•Appendix E: Ready Reckoner for Menu Planning
ü Nutrition through the Life Cycle
ü Nutrition During Pregnancy
ü Nutrition for the Newborn/Infant
ü Nutrition During Childhood
ü Nutrition During Adolescence
ü Nutrition During Adulthood
ü Nutrition for Elderly Person (Previously Seniors-Special attention to Menu Planning)