Best Seller

Applied Nutrition & Dietetics

5.00 out of 5
1 review Add Your Review
Availability: In stock


The main relevance of studying Applied Nutrition and Dietetics in nursing is to understand human food habits and requirements as per their physiology. Nutrition and Dietetics, a subdiscipline of Medical Health sciences, is the science that focuses on everything related to food and its effect on our health and overall wellbeing. Nutritionists and dietitians aim to improve people’s health and help them make better dietary choices. They also help patients find a balance between good eating habits and exercising. Nutrition and Dietetics applies to a variety of sciences, but the two most popular specialisations are weight control and chronic illnesses. If you want to change your diet, it’s best to consult a certified nutritionist. There are many diets on the internet, but you should always talk with a professional before adopting one.

Students in Nutrition and Dietetics discover why and how certain eating and nutritional habits are affecting us, and ways we can improve our health. You also learn to provide proper consultation to patients and design nutritional therapies based on people’s individual metabolisms. This knowledge will not only help you to treat people’s diseases, but also to prevent them.

Quantity :

🚛 Estimated Delivery for Urban Areas 3 to 4 Days
🚛 Estimated Delivery f
or Rural Areas 5 to 7  Days

SKU: BSN-108 Categories: , ,
ISBN 978-93-91334-70-3
Publishers R. Narain Publishers & Distributors
Author Dr. Manoj Katual
Binding Paperback
Edition 1/e
Price 250
Year 2023
Pages 240
Subject Text Book of Applied Nutrition & Dietetics (For B.Sc. Nursing Students)
Weight 250 g
Dimensions 24 × 16 × 1 cm

Table of Content


  1. Introduction to Nutrition


  • Definition of Nutrition & Health
  • Malnutrition – Under Nutrition & Over
  • Nutrition
  • Role of Nutrition in maintaining health
  • Factors affecting food and nutrition


  • Classification
  • Macro & Micronutrients
  • Organic & Inorganic
  • Energy Yielding & Non-Energy Yielding


  • Classification – Food groups
  • Origin
  1. Carbohydrates
  • Composition – Starches, sugar and cellulose
  • Recommended Daily Allowance (RDA) Dietary sources
  • Functions


  • Unit of energy Kcal
  • Basal Metabolic Rate (BMR)
  • Factors affecting BMR

III. Proteins

  • Composition
  • Eight essential amino acids
  • Functions
  • Dietary sources
  • Protein requirements – RDA
  1. Fats
  • Classification – Saturated & unsaturated
  • Calorie value
  • Functions
  • Dietary sources of fats and fatty acids
  • Fat requirements – RDA
  1. Vitamins
  • Classification – fat soluble & water soluble
  • Fat soluble – Vitamins A, D, E, and K
  • Water soluble – Thiamine (vitamin B1), Riboflavin (vitamin B2), Nicotinic acid, Pyridoxine (vitamin B6), Pantothenic acid, Folic acid, Vitamin B12, Ascorbic acid (vitamin C)
  • Functions, Dietary Sources & Requirements – RDA of every vitamin
  1. Minerals
  • Classification – Major minerals (Calciu m, ph osphorus, sodium, potassium an d  magnesium) and Trace elements
  • Functions Dietary
  • Sources Requirements
  • RDA

VII. Balanced diet

  • Definition, principles, steps
  • Food guides – Basic Four Food Groups
  • RDA – Definition, limitations, uses Food Exchange System
  • Calculation of nutritive value of foods
  • Dietary fibre

     Nutrition across life cycle

  • Meal planning/Menu planning – Definition, principles, steps
  • Infant and Young Child Feeding (IYCF) guidelines – breast feeding, infant foods
  • Diet plan for different age groups – Children, adolescents and elderly
  • Diet in pregnancy – nutritional requirements and balanced diet plan
  • Anemia in pregnancy – diagnosis, diet for anemic pregnant women, iron & folic acid supplementation and counselling
  • Nutrition in lactation – nutritional requirements, diet for lactating mothers, complementary feeding/ weaning

VIII. Nutritional deficiency disorders

  • Protein energy malnutrition  magnitude of the problem, causes, classification, signs & symptoms, Severe acute malnutrition (SAM), management & prevention and nurses roles
  • Childhood obesity – signs & symptoms, assessment, management & prevention and nurses roles
  • Vitamin deficiency disorders – vitamin A, B, C & D deficiency disorders  causes, signs & symptoms, management & prevention and nurses roles
  • Mineral deficiency diseases – iron, iodine and calcium deficiencies  causes, signs & symptoms, management & prevention and nurses roles.
  1. Therapeutic diets
  • Definition, Objectives, Principles
  • Modifications – Consistency, Nutrients,
  • Feeding techniq
  • Diet in Diseases – Obesity, Diabetes Mellitus, CVD, Underweight, Renal diseases, Hepatic disorders Constipation, Diarrhea, Pre and Post-operative period
  1. Cookery rules and preservation of nutrients
  • Cooking – Methods, Advantages and Disadvantages
  • Preservation of nutrients
  • Measures to prevent loss of nutrients during preparation
  • Safe food handling and Storage of foods
  • Food preservation
  • Food additives and food adulteration
  • Prevention of Food Adulteration Act (PFA)
  • Food standards
  1. Nutrition assessment and nutrition education
  • Objectives of nutritional assessment
  • Methods of assessment – clinical examination, anthropometry, laboratory & biochemical assessment, assessment of dietary intake including Food frequency questionnaire (FFQ) method
  • Nutrition education – purposes, principles and methods

XII. National Nutritional Programs and 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 as introduced
  • Role of nurse in every program

XIII. Food safety

  • Definition, Food safety considerations & measures
  • Food safety regulatory measures in India – Relevant Acts
  • Five keys to safer food
  • Food storage, food handling and cooking
  • General principles of food storage of food items ( milk, meat)
  • Role of food handlers in food borne diseases
  • Essential steps in safe cooking practic


  1. Comprehensive coverage of theoretical and diagrammatically aspects of nutrition & dietetics.
  2. All intricate aspects are explained by simple, lucid and specific explanations and substantiated with neat and elaborate diagrammatic sketches.
  3. Examples from nutrition & dietetics are included extensively.

1 review for Applied Nutrition & Dietetics

  1. 5 out of 5


    Good Book, Quality of Matter Provided by Author in Book.

Add a review

Your email address will not be published. Required fields are marked *