Aim:

To assist the students to acquire knowledge of the normal biochemical composition and functioning of human body and understand the alterations in nutrition in diseases for practice of nursing.

Objectives:

• Understand the concept of health & nutrition.
• Understand different types of nutrients, their importance, sources, functions and problems due to deficiency.
• Planning of balanced diet for individuals and groups.
• Explain methods of effective cooking and food preservation.
• Apply the principles of food preparation in the practical field effectively.
• Understand the modification in diet as disease / and condition.
• Calculate the nutritive values while preparing the recepies.
• Awareness and implementation of various national nutrition programme.
• Safeguards the reputation of nutritional practice.