DIET & NUTRITION

Semester: IV
Sub Code: BNYS T 403
Credits: 2
Hours/ Wk: 2
Total Hrs: 30
Exam Marks: 50
IA Marks: 50
Exam Duration: 3Hrs

Chapter 1:(30 hours)
Dietetics
1. Concepts of health in Naturopathy.
2. Dietetics principles in Naturopathy.
3. Concept of wholesome diet.
4. Medical values of foods.
5. Natural qualities/ properties/ character foods in naturopathy/ Ayurveda/ modern nutrition.
6. Natural food and health.
7. Food combination and health.
8. Health and herbs.
9. Naturopathic hospital dietetics and their classification.
10. Diseases management with diet.
Diabetes, rena! diseases, anemia, PEM, peptic ulcer, constipation, rnalaabsorption syndrome, liver disease like jaundice, fatty liver etc, HBP, LBP, Atherosclerosis, gall bladder disease, cancer, T.B and arthritis.
11. Food allergy and dietary management.
12. Diet and obesity.
13. Dietary modification for specific condition.
14. Dietary reaction for a different population groups with special reference to pregrency, lactation infancy.
15. Seasonal changes in-the dietary pattern in Ayurveda neuropathy and modern nutrition.
16. Food hygiene and health.
17. Methods of cooking and nutrient losses and preservation.
18. Naturopathic approach towards vegetarian and non- vegetarian food.
19. Harmful effects of the food colours, preservation, pesticides, artificial manures.
20. Dietary fibre and its therapeutic effects (e.g. constipation, ano-rectal disorders, colonic disorders, GIT disorders, D.M etc.).
21. Geriatric Nutrition and diet.
22. Diet and exercise, sports, games, athletics.
23. Pediatric nutrition.
24. Nutrition and life span.
25. Green vegetables and fruits.
26. Non- vegetarian diet: its positive and negative aspects in naturopathy.
27. Customs and manners of eating: different views, effects of emotional slate on food utilization.
28. Kalpa therapy in naturopathy: grapes, mango, matha, rnilk etc.

Text Books:
1. Davidson and Passamore human nutrition and dietetics - Passmore, Eastwood.
2. Clinical dietetics and nutrition - E.P. Antis.
3. Normal and therapeutic nutrition - Corinne H Robinson Marilyn R Lawler
4. Essentials of food and nutrition - Swamin; lhan
5. Foundation of normal and therapeutic nutrition - Randell Teltal
6. Nutrition and dietetics - Subhangini Joshi
7. Sprouts - ID Vaish, yoga samsthan
8. Medical secrets of your food - Arnan

Chapter 2:(30 hours)
Nutrition
1. Introduction of nutrition
a. History of nutrition
b. Introduction to Food, Nutrition and Health
c. The nutritional basis of life
d. Life in connection with food
e. Composition of body in relation to nutrition
i. Components of the food and their classification: Carbohydrates, Proteins, Lipids, Vitamins, Minerals, trace elements, Water and electrolytes
ii. Metabolism and energy needs of the body
iii. Energy balance and the regulation of the body weight
iv. Enzymes

2. a. Food Groups:
Cereals, Millets and coarse grains, Pulses, Green leafy vegetables, other vegetables, Roots and tubers, Fruits, Milk and milk products, Sugar and jiggery, Honey, Fats and oils, Spices and condiments, Nuts and oil seeds, Fats and oils.
b. Nutirtive value of food ingredients commonly used in India

3. Food and Toxins:
Infective agents and toxins in food, Aduitration of foods, Food additives, Health hazards of added chemicals in foods, Nutrition and infection.

4. Public health and nutrition
a. Education in nutrition
b. Nutritional programme
c. Nutrition survey and methodology
d. Balanced diets
e. Nutritional assessment, social aspects of the nutrition
f. Fortification and enrichment
g. Exercise in balanced diet
h. Nutrition is relaxation to disaster management
i. Nutritional requirement of special groups

5. Nutrition in health
a. Human nutritional requirements
b. Nutrition in pregnancy, lactation, infancy, childhood and adolescence
c. Nutrition and immunity

6. Nutritional deficiency diseases, preventive curative approach

Text Books:
1. Davidson and Passamore Human Nutrition and dietetics - Passmore, Eastwoo
2. Clinical dietetics and nutrition - E.P. kantia
3. Normal and therapeutic nutrition - Corinne .H. Robinson,Marilyn. R, Lawler
4. Essentials of food and nutrition - Swaminathan
5. Foundation of normal and therapeutic nutrition - Randall.T
6. Nutrition and dietetics - Subhangini Joshi
7. Sprouts - ID. Vaish, Yoga Samsthan.
8. Medical secrets of your food - Aman
9. Nutritive value of Indian foods - NIN B.S. Narsinga Rao

Reference Books:
1. Food and Nutrition - Gupta
2. Modern nutrition in health and disease - Shills
3. Human nutrition - Maxine E.Mc.Divitt and Sumati Rajgopai
4. Superior Nutrition - Herbert M. Sheiton
5. All publications on Nutrition - National Institute of Nutrition, Hyderabad
6. Periodicals of Indian Journal of medical Research
7. Indian Journal of Nutrition and Dietetics
8. Nutrition survey of India
9. A complete guide to vitamins- Edited by J.l. Rodale and staff
10. Nutrition Chaney and Ross
11. The complete Book of food and nutrition - J.I. Rodale and Staff