1st year BSc Nursing Nutrition

1. Program: B.Sc Nursing, Second Year
BNSG-201 Nutrition & Biochemistry
Unit No.1. Introduction
Topic- Nutrition: History Concepts
Lecture No. 1
Dr. Sudharani B Banappagoudar
Professor, SONS/OBG
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2. NUTRITION - UNIT I
INTRODUCTION
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3. Outline
• Introduction
• History
• Basic concepts in nutrition
• Learning outcomes
• Exercise
• References
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4. INTRODUCTION
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What are Nutrients?
The foods we eat contain nutrients. Nutrients are substances required by the body to perform
its basic functions. Nutrients must be obtained from our diet, since the human body does not
synthesize or produce them. Nutrients have one or more of three basic functions: they
provide energy, contribute to body structure, and/or regulate chemical processes in the body.
These basic functions allow us to detect and respond to environmental surroundings, move,
excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients
required for the body to function and maintain overall health. These are carbohydrates,
lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be
harmful (such as natural toxins common in plant foods and additives like some dyes and
preservatives) or beneficial (such as antioxidants).

5. INTRODUCTION
Nutrition is
The provision of the materials necessary in the form of food to cells and organisms
to support life.
Healthy diet prevents or alleviates - common health problems.
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6. Objectives
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By the end of this chapter, you will be able to:
•Describe basic concepts in nutrition, including different types of nutrients and
calories
•Describe factors that affect your food choices and nutritional needs
•Describe the importance of research and scientific methods to understanding
nutrition
•Describe malnutrition and the role of nutrition in health and disease

7. NUTRITION - UNIT I
Nutrition
History, Concepts, Role of nutrition in maintaining health
Nutritional problems in India
National nutrition policy
Factors affecting food and nutrition: Socioeconomic, cultural, traditional, production,
system of distribution, life style and food habits etc.
Role of food and its medical value
Classification of foods
Food Standards
Elements of nutrition: Macro and Micro
Calorie, BMR
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8. History
Nutrition is a new field of study - about 100 years old.
Hippocrates had recognised diet on a component of health as early as 300 BC.
Past 100 years - The importance of CHOs, Lipids and Proteins for normal growth and
development were recognised.
The next nutrition breakthrough was the discovery of vitamins.
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9. History
Vitamin A in 1913, Vitamin C in 1919,
Vitamin D in 1925, Vitamin K in 1935,
Vitamin E, B1(Thiamine),B6(Pyridoxine)-1936,
Vitamin B2 (Riboflavin) in 1935, Vitamin B9 (Folic acid) in 1948.
Nutrition was officially recognized as an independent field of study in 1928 with
the formation of American Institute of Nutrition.
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10. History
It took about half a century more for nutrition to achieve its current status as one of the most
talked about scientific disciplines.
Nutrition encompasses not only the study of vitamins, minerals and other foods, but also diverse
subjects as alcohol, caffeine and pesticides.
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11. History
Besides, nutrition research tries to find out the impact of food on body by examining the progress in
allied fields, such as physics, chemistry, biochemistry and immunology.
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12. CONCEPTS
Nutrition,
Dietetics,
Food,
Diet
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13. CONCEPT - NUTRITION
Nutrition is defined as the science of food and its relationship to health.
It is food at work in the body.
It includes everything that happens to food.
It is the study of nutrients and processes by which they are used by the body.
It is concerned with the part played by nutrients in the body growth, development and
maintenance.
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14. CONCEPTS - DIETETICS
Dietetics are the practical application of the principles of nutrition, which includes planning of
meals for the healthy as well as the sick.
Good nutrition means maintenance of nutritional status that enables us to grow well and enjoy good
health.
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15. CONCEPTS - FOOD
Food is vital for human existence just as air and water.
Food may be defined as anything eaten or drunk, which meets the needs of tissue building, regulation
and protection of the body and its energy needs.
Food: raw material from which bodies are made.
Intake of right kinds and amounts can ensure good nutrition and health - evident in one’s appearance,
well-being and efficiency.
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16. CONCEPTS - DIET
Diet: Diet refers to whatever people eat, drink each day.
It includes the normal diet people consume and the diet people consume in groups (hotel diet), but
will also be modified for the sick as part of their therapy (diet therapy).
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17. EXERCISE
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History and Concepts of Nutrition

18. LEARNING OUTCOMES
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The student
•Describe basic concepts in nutrition, including different types of nutrients and calories
•Describe factors that affect your food choices and nutritional needs
•Describe the importance of research and scientific methods to understanding nutrition
•Describe malnutrition and the role of nutrition in health and disease

19. Student effective learning outcome
1.Application of concepts of topic & it’s technological application.
2.Ability to interpret and analyze data into information and to design and conduct experiments.
3.Understanding available tools and products and ability to use it effectively.
4.Adaptive Thinking Skills
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20. Reference
1.Essentials of nutrition and biochemistry for basic B sc nursing I clement
2. Food & nutrition for nurses (B sc nursing) by Ruma Singh
3. A textbook of nutrition B.Sc(n) first year Darshan Soni
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