a) Meaning of food, nutrition,
nutrients etc.
b) Food Habits and customs
c) Factors affecting nutrition
d) Changing concepts in food and
nutrition.
e) Relation of Nutrition to Health

a) Classification by origin:
– Food and animal origin
– Food of plant origin
b) Classification by chemical
composition and sources
– Carbohydrates
– Proteins
– Fats
– Minerals
– Vitamins
– Water
c) Classification by predominant
functions
– Body building food
– Energy giving food
– Protective food
d) Classification by nutritive value
– Cereals and millets
– Pulses and legumes
– Vegetables
– Nuts and oil seeds
– Fruits
– Animal food
– Fats and oils
– Sugar and jiggery
– Condiments and spices
– Miscellaneous food.

a) Energy: Calorie, Measurement,
Body Mass Index, BasalMetabolic
Rate – determination and factors
affecting
b) Balanced Diet – nutritive value
of foods, calculation for different
categories of people, normal
food requirement calculation.
Menu plan. Combination of
food affecting and enhancing
the nutritive value of the diet.
c) Budgeting for food, low cost
meals, food substitutes.
d) Diseases and disorders caused by
the imbalance of nutrients.
e) Food allergy –causes, types, diet
modifications in glutein, lactose
and protein intolerance etc.
f) Food intolerance – inborn errors of
metabolism

a) Principles of cooking, methods of
cooking and the effect of cooking
on food and various nutrients.
Safe food handling, health of food
handlers
b) Methods of food preservation–
household and commercial,
precautions.
c) Food storage – cooked and raw,
household and commercial, ill
effects of poorly stored food.
d) Food adulteration and acts related
to it.

a) Diet modification in relation to
medical and surgical condition
of the individual such as Protein
Energy Malnutrition (PEM),
Diabetes, Cardio Vascular
disease, Hepatitis, Renal, Gouts,
Irritable Bowel Syndrome (IBS),
Obesity, cholecystectomy,
partial gastrectomy, gastrostomy,
bariatric surgery and colostomy
etc.
b) Special diet – low sodium diet, fat
free diet, diabetic diet, bland diet,
high protein diet, low protein diet,
low calorie diet, geriatric diet,iron
rich diet, liquid diet, semi-solid
diet, soft diet and high fiber
dietetc
c) Factors affecting diet acceptance,
feeding the helpless patient.
d) Health education on nutrition
needs and methods in diet
modification .

a) Nutritional problems and
programs in India
b) Community food supply, food
hygiene and commercially
prepared and grown food available
locally.
c) National and international food
agencies – Central food training
research institute (CFTRI), Food
and agriculture organization (FAO), National Institute of
Nutrition (NIN), Food Safety
and Standards Authority of India
(FSSAI), CARE (Cooperative
for Assistance and Relief
Everywhere), National Institute
of Public Cooperation and Child
Development (NIPCCD) etc.

a) Beverages: hot and cold, juice,
shakes, soups, lassi, barley water
b) Egg preparation: egg flip,
scramble, omlet, poached egg
c) Light diet: porridges, gruel,
khichari, dahlia, kanji, boiled
vegetables, salads, custards.
d) Low cost high nutrition diets –
chikki, multigrain roti