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Textbook on Nutrition & Dietetics for Post Basic BSc Nursing Students
I Clement
SECTION 1: NUTRITION
CHAPTER 1:
Introduction to Nutrition
► INTRODUCTION
► DEFINITIONS
► HISTORY OF NUTRITION
► CONCEPT OF NUTRITION
► NUTRITION AND HEALTH
Facts About Basic Nutrition and Health
Fat Dietary Recommendations
For Fats
For Carbohydrates
For Proteins
For Vitamins
For Minerals
For Water and Other Fluids
Facts About Sound Eating Practices
Facts About Nutrition and Physical Performance
► NUTRITION—A BASIC HUMAN NEED
► PHYSIOLOGY OF NUTRITION
Ingestion
Digestion
Absorption
Metabolism
Anabolism
Catabolism
Excretion
► IMPORTANCE OF NUTRITION IN HEALTH
► RELATION OF NUTRITION TO HEALTH
Growth and Development
Specific Deficiency
Resistance to Infection
Mortality and Morbidity
► NUTRITION RELATED HEALTH PROBLEMS
Diet and Nutrition
Diet and Chronic Diseases
Diet and Cancer
Diet and Dental Diseases
Diet and Skeletal Diseases
Diet and Mental Health
Diet and Diet Therapy
► FUNCTIONS OF FOOD
Physiological Functions
Energy-yielding Foods
Bodybuilding Foods
Protective and Regulatory Foods
Social Function
Psychological Function
Relationship of Food to Main Functions
► CLASSIFICATION OF FOODS
Classification by Origin
Classification by Chemical Composition
Classification by Predominant Function
Classification by Nutritive Value
Energy-yielding Foods
Bodybuilding Foods
Protective Foods
► FOOD GROUPS
Five Food Group Plans
Basic Seven Food Groups
► NUTRITIVE VALUE OF COMMON FOODS
Cereals
Pulses and Legumes
Green Leafy Vegetables
Other Vegetables
Roots and Tubers
► HEALTHY FOOD SUBSTANCES
Fruits
Nuts and Oil Seeds
Eggs
Meat, Poultry and Fish
Milk and Milk Products
► CALORIE
► BODY MASS INDEX (QUETELET'S INDEX)
► BASAL METABOLIC RATE
Definitions
Normal Values
Factors Affecting BMR
► ENERGY
Basal Metabolic Rate
Unit of Energy
Factors Influencing the Total Energy Requirement
Age
Sex
Body Size
Climate
Secretion of Endocrine Glands
Status of Health
Altered Physiological States
Effect of Food
Extent of Physical Activity
► CONCLUSION
CHAPTER 2:
Review of Macro- and Micro-nutrition
► INTRODUCTION
► MACRO- AND MICRO-NUTRIENTS
Macronutrients
Micronutrients
► CARBOHYDRATES
Composition
Classification
Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
Functions of Carbohydrate
Yield Energy
Glucose Maintenance
Protein Sparing Action
Fat Metabolism
Synthesis of Body Substances
Precursors of Nucleic Acid
Detoxification Function
Roughage of the Diet
Other Roles
Digestion and Absorption of Carbohydrates
Digestion
Metabolism
Glucose Formation from Non-carbohydrate Sources
Regulation of Blood Sugar
Carbohydrate Requirements
Deficiencies
Diabetes Mellitus
► FIBER
Role
Functions
► PROTEINS
Chemical Composition
Structure
Properties
Classification
Amino Acids
Classification
Other Classifications
Classification of Proteins Based on Content of Amino Acids
Biological Value of Protein
Functions of Proteins
Factors Affecting the Protein Requirement
Protein Quality
Complete Proteins
Partially Complete Proteins
Incomplete Proteins
Supplementary Value of Proteins
Digestion of Proteins
Protein Metabolism
Breakdown and Synthesis
Sources
Protein Allowance per Day
Deficiencies
Treatment
Marasmus
Marasmic Kwashiorkor
► LIPIDS
Composition
Classification
Simple Lipids
Compound Lipids
Derived Lipids
Sterols
Fatty Acids
Triglycerides
Functions
Functions of Essential Fatty Acids
Digestion
Absorption and Utilization
Invisible or Hidden Fats
Hydrogenation
Cholesterol
Recommended Daily Dietary Intakes
Effects of Deficiency
Excess
► VITAMINS
Introduction
► FAT-SOLUBLE VITAMINS
Vitamin A
Chemistry
Absorption, Transport and Storage
Absorption
Transport and Storage
Functions
Sources
Effects of Deficiency
Hypervitaminosis
► VITAMIN D
Chemistry and Characteristic
Absorption, Transport and Storage
Functions
Food Sources
Requirements
Deficiency
Rickets
Osteomalacia
Osteoporosis
Toxicity
► VITAMIN E
Chemistry and Characteristic
Absorption, Transport and Storage
Functions
Food Sources
Requirement
Deficiency
► VITAMIN K
Chemistry and Characteristics
Absorption, Transport and Storage
Functions
Food Sources
Requirements
Deficiency
Toxicity
Water-soluble Vitamins
► THIAMINE
Chemistry and Characteristics
Absorption, Transport and Storage
Functions
Role of Thiamine
Sources
Requirements
Deficiency
Symptoms
Dry Beriberi
Wet Beriberi
Infantile Beriberi
Treatment
Toxicity
► RIBOFLAVIN
Chemistry and Characteristics
Absorption, Transport and Storage
Functions
Recommended Daily Allowances
Food Sources
Effects of Deficiency
► NIACIN
Nicotinic Acid
Chemistry and Characteristics
Absorption, Transport and Storage
Functions
Food Sources
Recommended Daily Allowances
Effects of Deficiency
Dermatitis
Diarrhea
Dementia
► PYRIDOXINE
Chemistry and Characteristics
Absorption, Transport and Storage
Functions
In Protein Metabolism
In Carbohydrate and Fat Metabolism
Recommended Daily Allowances
Food Sources
Deficiency
► PANTOTHENIC ACID
► FOLIC ACID
Characteristics
Absorption, Transport and Storage
Functions
Food Sources
Deficiency
► CYANOCOBALAMIN
Characteristics
Absorption, Transport and Storage
Functions
Recommended Dietary Allowances
Food Source
Deficiency
► VITAMIN C
Chemistry and Characteristics
Absorption, Transport and Storage
Functions
Food Sources
Excellent Sources
Excellent-to-good Sources
Small Amounts
Deficiency
Symptoms
Toxicity
► VITAMIN DEFICIENCIES
Retinol (Vitamin A) Deficiency
Xerophthalmia
Beriberi (Thiamine Deficiency)
Riboflavin Deficiency
Pellagra (Niacin Deficiency)
Scurvy (Vitamin C Deficiency)
Rickets (Vitamin D Deficiency)
Vitamin K Deficiency
► MINERAL ELEMENTS
► CALCIUM
Absorption and Excretion
Absorption
Excretion
Factors Increasing Calcium Absorption
Functions of Calcium
Formation and Maintenance of Bone and Teeth
Growth
Enzyme Activation
Nerve Impulse Transmission
Muscle Contraction and Relaxation
Cell Membrane Permeability
Absorption
Blood Clotting
Recommended Dietary Allowances
Deficiency
Osteoporosis
Osteomalacia
Tetany
Importance of Calcium
► PHOSPHORUS
Functions
Food Sources
Deficiency
► MICROMINERALS
Iron
Functions
Food Sources
Deficiency
Zinc
Functions
Sources
Requirements
Iodine
Functions
Food Sources
Recommended Daily Allowances
Deficiency
Fluoride
Functions
Food Sources
Deficiency and Excess of Fluoride
Sodium
Functions
Food Sources
Recommended Daily Allowances
Sodium Imbalance
Potassium
Functions
Food Sources
Recommended Daily Allowance
Deficiency
Magnesium
Functions
Food Sources
Effect of Imbalances
Chlorine
Functions
Recommended Daily Allowances
Chloride Imbalance
► TRACE ELEMENTS
Copper
Zinc
Cobalt
Chromium
Selenium
► CONCLUSION
CHAPTER 3:
Balanced Diet
► INTRODUCTION
► IMPORTANCE
► DEFINITION
► MEANING
► ELEMENTS
Grains
Vegetables
Fruits
Milk, Yogurt and Cheese
Meat and Beans
Oils
Discretionary Calories
► COMPONENTS OF HEALTHY BALANCED DIET
Dairy
Proteins
Fruits
Vegetables
Grains
Fats and Oils
Treats and ‘Sometimes’ Food
► FACTORS INFLUENCING
Religion/Culture
Social Class
Personal Preference
Peer Pressure
Media
Position in the Family
Geographic Location
Availability of Food
Financial Resources
► CALCULATION
Steps in Planning
► EFFECTS OF UNBALANCED DIETS
Malnutrition
Overnutrition
Undernutrition
► SPECIFIC NUTRITIONAL DEFICIENCIES
Anemia
Rickets
Night Blindness
Beriberi
Scurvy
► CONDITIONS WITH SPECIFIC DIETARY REQUIREMENT
Coronary Heart Disease
Obesity
Type 2 Diabetes
Lactose Intolerance
Food Allergies
Genetic Disorders
Religion/Culture
► NURSES HEALTH PROMOTION ROLE
► CONCLUSION
CHAPTER 4:
Meal Planning
► INTRODUCTION
► IMPORTANCE
► OBJECTIVES
► GOALS
► FACTORS AFFECTING
Nutritional Adequacy
Economy
Facilities and Help Available
Satiety Value
Personal Likes and Dislikes
Religions, Traditions and Customs
Food Fads and Fallacies
Availability of Foodstuffs and Climate
Variety
Schedules of Family Members
Family Size and Composition
Mealtimes
Occasion
► STEPS IN MEAL PLANNING
► MEAL PLANNING FOR DIFFERENT MEALS IN A DAY
Breakfast
Low Cost Menu
Middle Cost Menu
Western Menu/High Cost Menu
Lunch
Packed Lunch Menu (for School Children)
Packed Lunch Menu (for Adults)
Normal Lunch Menu (on Holidays)
Evening Tea
Evening Tea Menu (Normal)
Evening Tea Menu (for Special Occasion)
Dinner
Suggestions for Menu Planning
► BUDGET FOR FOOD
Importance of Food Budget
Factors Affecting Food Budget
Food Expenditure
Plans for Food Budget
Planning of a Balanced Diet
Ways to Save on Food Budget
► CONCLUSION
CHAPTER 5:
Food Hygiene/Sanitation
► INTRODUCTION
► DEFINITION
► HYGIENE
Food Hygiene
Milk Hygiene
► PRINCIPLES OF FOOD SANITATION
► SOURCES OF FOOD CONTAMINATION
Hygienic Practices of Food Handlers
► FOOD POISONING
Foodborne Disease
Bacterial Food Poisoning
Common Types of Bacterial Food Poisoning
Common Contributing Factors to Bacterial Food Poisoning
Prevention of Bacterial Food Poisoning
► PRACTICAL RULES FOR FOOD SANITATION
► HYGIENE CONTROL
Basic Rules of Food Hygiene
Temperature Control
Pest Control
► EFFECTS OF UNSAFE PRACTICES
► LEGISLATION, REGULATIONS AND CODES OF PRACTICE
Food Safety Act 1990
Food Safety (General Food Hygiene) Regulations 1995
Food Safety (Temperature Control)Regulations 1995
► HAZARD ANALYSIS AND CRITICAL CONTROL POINT
► CONCLUSION
CHAPTER 6:
Food Adulteration
► INTRODUCTION
► DEFINITION
Definition of Food
Definition of Adulteration
► CONCEPT OF ADULTERATION
► MEANING OF FOOD ADULTERATION
► FOOD ADULTERATION AND HEALTH
► ADULTERANTS
Types
Food Materials and Common Adulterants
Tests for Detecting Adulterants
► PACKAGING MATERIALS AND HAZARDS
Materials Used for Packing
Packaging Hazards
► FOOD LAWS AND STANDARDS
Prevention of Food Adulteration Act
Purposes
Rules
Objectives
Amended Prevention of Food Adulteration Act
Agmark Standard
Bureau of Indian Standards
► CONSUMER PROTECTION
► SALE OF CERTAIN ADMIXTURES IS PROHIBITED
► PROCEDURES FOR SAMPLING AND ANALYSIS
► PENALTIES
► IMPORTANT MISCELLANEOUS PROVISIONS
► CONCLUSION
CHAPTER 7:
Cooking Methods
► INTRODUCTION
► OBJECTIVES OF COOKING
► DIFFERENT METHODS of COOKING
Moist Heat Methods
Boiling
Stewing
Steaming
Pressure Cooking
Poaching
Blanching
Dry Heat Methods
Roasting
Grilling
Toasting
Baking
Sautéing
Frying
► COMBINATION OF COOKING METHODS
Braising
Microwave Cooking
Merits
Demerits
Solar Cooking
Merits
Demerits
► CONCLUSION
CHAPTER 8:
Food Preservation
► INTRODUCTION
► FOOD SPOILAGE
Causes of Food Spoilage
► PRINCIPLES OF FOOD PRESERVATION
Prevention or Delay of Microbial Decomposition
Prevention or Delay of Self-decomposition of Food
► METHODS OF FOOD PRESERVATION
Commercial Methods of Preservation
Canning and Bottling
Machine Drying
Freeze-drying
Cold Storage
Pasteurization
Irradiation
Use of Antibiotics
Uses of Low and High Temperatures
Use of Low Temperatures
Uses of High Temperature
Drying Method of Preservation
Factors to be Considered in Drying Food
Treatments of Food Before Drying
Types of Drying
Preservation by High Concentration of Sugar and Salt
Jam
Jelly
Fruit Juices
Pickling
Preservation by Chemical Preservatives
Preservation by Radiation
► CONCLUSION
SECTION 2: DIETETICS
CHAPTER 9:
Introduction to Dietetics
► INTRODUCTION
► DEFINITION
► DIET AS A THERAPEUTIC AGENT
Advantages
► GENERAL OBJECTIVES OF DIET THERAPY
► MEANING OF DIET THERAPY
► PRINCIPLES OF DIET THERAPY
► FACTORS TO CONSIDER IN PLANNING THERAPEUTIC DIETS
► MODIFICATION OF NUTRIENTS IN THERAPEUTIC DIETS
► TEAM APPROACH
Responsibilities of a Dietitian
Role of a Nurse
Nurses’ Role in Nutritional Care in Hospital Setup
► CONCLUSION
CHAPTER 10:
Diet in Sickness
► INTRODUCTION
► PURPOSES
► GENERAL RULES OF TREATMENT
► PROBLEMS DURING SICKNESS
► DIET
Therapeutic Diet
Modifications of Nutrients in Therapeutic Diet
Objective
Principles Involved in Diet Therapy
Regular Diet
Liquid Diet
Low-calorie Diet
Low-protein Diet
Low-fat Diet
Salt-free Diet
High-protein Diet
Diabetic Diet
Diet in Anemia
Types of Diet Used in Hospitals
Clear Fluid Diet
Full Fluid Diet
Soft Diet
Normal Diet
► SPECIAL FEEDING METHODS (MANAGEMENT OF SPECIAL DIETS)
Tube Feeding
Nutrition Supplied Through the Tube
Feeding Requirements
Care of the Solution
Documentation
Parenteral Feeding
► CONCLUSION
CHAPTER 11:
Dietary Modifications
► INTRODUCTION
► IMPORTANT FACTORS INVOLVED
Environmental Factors
Cultural Factors
Psychological Factors
Other Factors
► KILOCALORIE MODIFICATIONS
High-calorie and High-protein Diets
Suggestions to Increase Kilocalorie and Protein
Kilocalorie Control and Low-calorie Diets
Very-low-calorie Diets
Carbohydrate-modified Diets
Diabetes Mellitus
Dumping Syndrome
Lactose Intolerance
Fat-modified Diets
Fat-controlled Diets
Low-fat Diets
Protein-restricted Diets
Sodium-restricted Diets
Potassium-modified Diets
Fluid-modified Diets
► NURSE'S RESPONSIBLITIES IN FOOD SERVING
Preparing Environment for Meals
Serving Food
Aftercare and Other Precautions
Feeding a Helpless Patient
► CONCLUSION
CHAPTER 12:
Diet Therapy for Perioperative Conditions
► INTRODUCTION
► PREOPERATIVE DIET
Preoperative Nutritional Assessment
Proteins
Energy
Minerals
Fluids
Vitamins
► POSTOPERATIVE DIET
► DIET PLAN FOR PRE- AND POST-OPERATIVE SURGERY
Start with a Healthy Liver
Sulfur-containing Foods
Antioxidants
Preventing Blood Clots
Healing of Wounds
Vitamin C
Cancer Patients
Bromelain
► CONCLUSION
CHAPTER 13:
Diet Therapy in Fevers
► INTRODUCTION
► DIET FOR COMMON FEVERS
► DIET THERAPY IN DIFFERENT TYPES OF FEVER
Acute Fever of Short Duration
Long-continued Fever
Intermittent Fever
► CAUSES OF FEVER
Causes of Fever in Children
Low-grade Fever
Recurrent Fever
High Fever
► GENERAL DIETARY MANAGEMENT
Energy
Proteins
Carbohydrates
Fats
Minerals
Vitamins
Fluids
Ease of Digestion
Intervals of Feeding
► TYPHOID FEVER
Definition
Symptoms
Principles of Dietary Therapy
Guidelines for Dietary Treatment
Treatment Through Diet
Care-digestible Diet
► CONCLUSION
CHAPTER 14:
Diet Therapy for Gastrointestinal Disorders
► INTRODUCTION
► DIARRHEA
Chronic Type
Nutritional Considerations in Diarrhea
Fluids
Electrolytes
Nutrient Malabsorption
Dietary Considerations
► CONSTIPATION
Requirements for Normal Defecation
Causes of Constipation
Medication
Dietary Considerations
Dietary Management
Energy
Proteins
Fats
Carbohydrates
Vitamins
Minerals
Fluids
Fiber
► PEPTIC ULCER
Dietary Management
Milk and Protein Foods
Fats
Food to be Included
Food to be Avoided
Dietary Guidelines
Modification of Diet in Bleeding Ulcer
► CONCLUSION
CHAPTER 15:
Diet Therapy for Liver Diseases
► INTRODUCTION
► INFECTIVE HEPATITIS (JAUNDICE)
Symptoms
Dietary Management
Energy
Proteins
Fats
Carbohydrates
Vitamins
Minerals
Food to be Included
Foods to be Avoided
► CIRRHOSIS OF LIVER
Causes
Symptoms
Principles of Diet
Dietary Management
Energy
Proteins
Fats
Carbohydrates
Vitamins
Minerals
Foods to be Included
► HEPATIC COMA
Precipitating Factors
Symptoms
Treatment
Dietary Management
Dietary Modifications
Energy
Proteins
► CHOLELITHIASIS
Energy
Fat
► DIETARY RESTRICTION FOR LIVER DISEASES
Hepatic Encephalopathy
Ascites and Edema
Cholestasis
Wilson's Disease
Hemochromatosis
Fatty Liver
► CONCLUSION
CHAPTER 16:
Diet Therapy for Endocrine and Metabolic Disorders
► INTRODUCTION
► DIABETES MELLITUS
Causes
Symptoms
Initially
Other Possible Symptoms
Continued Symptoms
Types
Type I
Type II
Calculation of Ideal Body Weight
Men
Women
Treatment
Dietary Management
Principles of Diet
Diabetic Diet Prescription
Food Exchange
Food Exchange List Helps
Dietary Fiber
Fiber Content of Food
Nutritional Requirements
Foods to be Included
Foods to be Avoided
Myths and Facts About Diabetes and Diet
► VARIOUS METABOLIC DISORDERS
Hyperthyroidism
Hypothyroidism
Joint Diseases
Rheumatoid Arthritis
Dietary Counseling
Gout
Principles of Diet
Dietary Management
Permitted
Excluded
► CONCLUSION
CHAPTER 17:
Diet Therapy for Urinary Disorders
► GLOMERULONEPHRITIS
Symptoms
Dietary Management
Fluids
Energy
Proteins
Sodium
Potassium
Phosphorus
► NEPHROSIS (DEGENERATIVE BRIGHT'S DISEASE)
Symptoms
Principles of Diet
Dietary Management
Special Instructions
► ACUTE RENAL FAILURE
Symptoms
Dietary Management
Energy
Proteins
Carbohydrates
Fluids
Sodium
Potassium
► CHRONIC RENAL FAILURE
Causes
Symptoms
Dietary Management
Energy
Proteins
Fluids
Sodium
Potassium
Objectives of Treatment
► UROLITHIASIS OR URINARY CALCULI
Causes
Types of Calculi
Dietary Management
Planning Acid-ash Diet
Planning Alkaline-ash Diet
Planning Low-oxalate Diets
► CONCLUSION
CHAPTER 18:
Diet Therapy for Cardiovascular Disorders
► INTRODUCTION
► TYPES
Atherosclerosis
Coronary Heart Disease
Myocardial Infarction
Angina Pectoris
► DIETARY MANAGEMENT IN CARDIOVASCULAR DISORDERS
Objectives
Principles of Diet
Energy
Fat
Normal Allowances
► HYPERTENSION
Causes
Types
Symptoms
Dietary Management
Energy
Proteins
Fats
Sodium
Do Not Use
► CONCLUSION
CHAPTER 19:
Diet Therapy for Allergy
► INTRODUCTION
► FOOD AS ALLERGENS
Principles
► IMMEDIATE VERSUS DELAYED HYPERSENSITIVITY
Immediate Reactions to Food
Delayed Reactions to Food
► DIAGNOSIS OF FOOD ALLERGY
Dietary History
Cutaneous Tests
Provocative Food Tests
Strict Elimination Diets
► TREATMENT
► FOOD INTOLERANCE
Role of an Elimination Diet
Food Excluded on an Elimination Diet
Challenge Phase of an Elimination Diet
► CONCLUSION
CHAPTER 20:
Diet Therapy for Respiratory Disorder
► TUBERCULOSIS
Dietary Management
Energy
Proteins
Minerals
Vitamins
Dietary Guidelines
► CONCLUSION
CHAPTER 21:
Nurse's Role in Diet Therapy
► INTRODUCTION
► FACTORS AFFECTING THE RISK OF MALNUTRITION
Mental Condition
Weight
Appetite
Functioning of the Gastrointestinal Tract
Skin and Pressure Ulcers
Dexterity
Other Factors
► ASSISTANCE WITH MEALS
Preparing the Patient
Preparing the Environment
Serving the Tray
Assisting with Eating
► FEEDING ADULTS
Procedure
During Procedure
After Procedure
► FEEDING THE HELPLESS PATIENT
Purposes
General Instructions
Preliminary Assessment
Check
Preparation of the Patient and the Environment
Equipments
Procedure
Aftercare
► NASOGASTRIC TUBE INSERTION
Purposes
Preliminary Assessment
Check
Preparation of the Patient and the Environment
Equipments
Procedure
Methods to Confirm Nasogastric Tube in the Stomach
Aftercare
► GASTRIC GAVAGE
Purposes
Indications for Tube Feeding
General Instructions
Advantages of Tube Feeding
Principles Involved in Gastric Gavage
Preliminary Assessment
Check
Preparation of the Patient and the Environment
Equipments
Procedure
Syringe Method
Syphon Method
Aftercare
► GASTROJEJUNOSTOMY FEEDING
Indications
General Instructions
Methods of Administration
Preliminary Assessment
Check
Preparation of the Patient and the Environment
Equipments
Procedure
Aftercare
► CONCLUSION
CHAPTER 22:
Fluid and Electrolytes
► INTRODUCTION
► IMPORTANCE OF WATER
► FUNCTIONS OF WATER
pH Value of Solutions
Acid
Alkali
► REQUIREMENTS
Daily Water Input
Daily Output of Water
► DEHYDRATION
Causes and Effects of Dehydration
Causes
Effects
Prevention of Dehydration
Oral Rehydration Therapy
Oral Rehydration Salt
► ELECTROLYTE
Regulation of Electrolytes
Electrolyte Imbalance
► HYPONATREMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPERNATREMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPOKALEMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPERKALEMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPOCALCEMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPERCALCEMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPOMAGNESEMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPERMAGNESEMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPOPHOSPHATEMIA
Main Characteristics
Treatment
Nursing Interventions
► HYPERPHOSPHATEMIA
Main Characteristics
Treatment
Nursing Interventions
► CONCLUSION
SECTION 3: INFANT AND CHILD NUTRITION
CHAPTER 23:
Nutritional Needs of Infants
► INTRODUCTION
► NEED OF INFANT NUTRITION
► DIETARY REQUIREMENTS
Energy
Vitamins and Minerals
Fluid
► INFANCY
► CHILDHOOD
► EXCLUSIVE BREASTFEEDING
Breastfeeding
Physiology of Lactation
Types of Breast Milk
Initiation of Breastfeeding
Techniques of Breastfeeding
Breastfeeding Methods
Important Precautions for Breastfeeding
Factors Inhibiting Breast Milk
Factors Influencing Breastfeeding
Contraindication for Breastfeeding
General Instructions
Advantages of Breastfeeding
Breastfeeding Policy
► ARTIFICIAL FEEDING
Preparation Formula
Preparation of Milk Formula for a Day
Different Ways of Artificial Feeding an Infant
Disadvantages of Artificial Feeding
Methods of Artificial Feeding
Bottle Feeding
Katori and Spoon Feeding
Cup Feeding
Gavage Feeding
Problems Associated with Artificial Feeding
General Instructions
Preliminary Assessment
Preparation of the Infant and the Environment
Equipments
Procedure
Aftercare
► COMPLEMENTARY FEEDING
Guiding Principles
Principle 1
Principle 2
Principle 3
Principle 4
Principle 5
Principle 6
Principle 7
Principle 8
Principle 9
Principle 10
► CONCLUSION
CHAPTER 24:
Premature Infant Feeding
► INTRODUCTION
► IMPORTANCE OF PRETERM NUTRITION
Physiology and Pathophysiology
Physical Challenges to Optimal Nutrition
Premature Infants
Risk of Preterm Labor or Early Delivery
Other Factors Affecting Premature Delivery
Clinical Manifestations
Management
► NUTRITIONAL REQUIREMENTS
► GOALS OF NUTRITION
Contraindications to Feeding
► FEEDING PROTOCOL
Methods of Feeding
Content of Feeding
Guidelines for Feeding
Fortifying Feedings
► INTOLERANCE TO FEEDINGS
Management of Feeding Intolerance
Parenteral Nutrition
Minimal Enteral Nutrition
Enteral Nutrition
► CONCLUSION
CHAPTER 25:
Weaning and Supplementary Feeding
► INTRODUCTION
► Weaning
Definition
Importance of Weaning
Weaning Problems
Introduction to Solid Foods
Points to be Kept in Mind
Choosing of Weaning Foods
Weaning Foods
Types of Weaning
Baby-led Weaning
Gradual Weaning
Partial Weaning
Natural Weaning
Sudden or Abrupt Weaning
Child's Readiness Signs for Weaning
Problems During Weaning
Weaning Foods for Various Age Groups
4–6 Months
6–8 Months
8–10 Months
10–12 Months
Major Weaning Foods and Nutritive Values
► BABY-FRIENDLY HOSPITAL INITIATIVE
Minimum Global Criteria
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Recognition as Baby-friendly Hospital
► SUPPLEMENTARY FEEDING
Definitions
Supplementary for Toddlers
Supplementary Feeding Program
Maternal and Child Health Centers
Outpatient Departments of Hospitals
Schools
Crèches
Nutritional Rehabilitation Centers
► CONCLUSION
CHAPTER 26:
Nutritional Assessment
► INTRODUCTION
► CONCEPT
► ASSESSMENT OF NUTRITIONAL STATUS
Definition
Purposes
Types of Surveys
Methods of Nutritional Assessment
Anthropometric Measurements and Indices
Weight
Weight for Age
Linear Measurements
► ANTHROPOMETRIC APPROACH
► NUTRITIONAL ASSESSMENT GUIDELINES
Dietary Approach to Nutritional Status Assessment
Dietary Data Collection
Socioeconomic Condition
Vital Statistics
Laboratory Methods of Investigation
► ROAD-TO-HEALTH CHART
► CONCLUSION
CHAPTER 27:
Nutrition for Sick Child
► INTRODUCTION
► EFFECTS OF ILLNESS ON FOOD
Stress of Illness
Illness Modifies Food Acceptance
Nutritional Stress
► SPECIAL FEEDING METHODS
Enteral Feeding
Enteral Access (Short Term)
Enteral Access (Long Term)
Enteral Access (Long-term Illness)
Methods of Enteral Feeding
Parenteral Feeding
Parenteral Access
► EMERGENCY NUTRITION FOR SICK
Tube Feedings
Nutrient Needs in Specific Conditions
► NUTRITIONAL PROBLEMS OF THE CHILD
► MALNUTRITION
Causes of Malnutrition
Effects of Malnutrition
Assessment of Malnutrition
Prevention and Control of Malnutrition
► CONCLUSION
CHAPTER 28:
Child Nutrition Programs
► SPECIAL NUTRITION PROGRAM
Objectives
Types of Special Nutrition Program
Supplementary Feeding Program
Balwadi Nutrition Program
Mid-day Meal Program
Integrated Child Development Service Scheme
Vitamin A Prophylaxis Program
Anemia Control Program
National Goiter Control Program
Tamil Nadu Integrated Nutrition Project
► APPLIED NUTRITION PROGRAM
Objectives
Activities
Role of Other Agencies
Women's Organization
Balwadi
Youth Clubs
School Teachers
Role of International Agencies
► INTEGRATED CHILD DEVELOPMENT SERVICES
Objectives
► MINIMUM NEED PROGRAM
► TWENTY POINT PROGRAM
► CHILD SURVIVAL AND SAFE MOTHERHOOD PROGRAM
Objectives
Components
Reproductive and Child Health Program
Program Components
► CONCLUSION
SECTION 4: COMMUNITY NUTRIRION
CHAPTER 29:
Community Nutrition
► INTRODUCTION
► NUTRITIONAL NEEDS OF INDIVIDUALS
Infancy (0–3 Years)
Nutritional Requirements
Childhood (4–10 Years)
Diet for Preschool Children
Diet for School Children
Adolescence (11–18 Years)
Adolescent (12–16 Years)
Dietary Consideration for Teenagers
Meeting Food Needs of Adolescents
Adulthood (19–65 Years)
Pregnancy and Breastfeeding
Old Age (65 Years and Above)
Physiological Changes in Aging
Nutritional Requirements
Nutritional Requirements for Various Food Components
Planning Diets for Adolescence
Nutritional Requirements
Factors
Adults
Nutritional Needs
Factors
Elderly
Nutritional Requirements
Factors
Nutrition in Pregnancy
Energy
Proteins
Vitamins
Minerals
Iron
Fats
Nutritional Requirements During Lactation
Calories
Proteins
► CONCLUSION
CHAPTER 30:
Nutritional Problems and Policies
► INTRODUCTION
► FACTORS AFFECTING NUTRITIONAL STATUS
Susceptibility of Individuals
Environmental Factors
► STEPS TO SOLVE NUTRITIONAL PROBLEMS
Common Nutritional Problem
► NUTRITIONAL DEFICIENCY
Macronutrient Deficiencies
Protein-energy Malnutrition
Symptoms
Symptoms
Causes
Micronutrient Deficiencies
Iron-deficiency Anemia
Zinc Deficiency
► NATIONAL NUTRITIONAL POLICY
Severity of Nutritional Problems
Policy Goals
Interventions
Direct Intervention (Short Term)
Indirect Policy Instruments
Constraints of National Nutrition Policy
► OBESITY
Factors Contributing to Obesity
Assessment of Obesity
Visual Inspection
Standard Weight for Height Measurement
► CONCLUSION
CHAPTER 31:
Community Nutrition Programs
► INTRODUCTION
► NUTRITION PROGRAMS
Vertical Nutrition Programs
Horizontal Nutrition Programs
Interventions
Direct
Indirect
History
Special Nutrition Program
Balwadi Nutrition Program
Applied Nutrition Program
Tamil Nadu Integrated Nutrition Program
Wheat Based Supplementary Nutrition Program
► CURRENT NUTRITIONAL DEFICIENCY STATUS
► FIVE YEAR PLANS ON NUTRITIONAL ASPECTS
10th Five Year Plan
11th Five Year Plan
► INTEGRATED CHILD DEVELOPMENT SERVICE
Beneficiaries
Objectives
10th Five Year Plan
11th Five Year Plan
► MID-DAY MEAL PROGRAM
Aims
Recommendations of Nursing Foundation of India
► NATIONAL NUTRITIONAL ANEMIA PROGRAM
Anemia Among Children
Anemia in Adult
► SPECIAL NUTRITION PROGRAM
Objectives
► NATIONAL GOITER CONTROL PROGRAM
Objectives
► NATIONAL PROGRAM FOR PROPHYLAXIS AGAINST BLINDNESS DUE TO VITAMIN A DEFICIENCY
► BALWADI NUTRITION PROGRAM
► APPLIED NUTRITION PROGRAM
Main Objectives
Main Components of Applied Nutrition Program
Activities of Applied Nutrition Program
► WORLD FOOD PROGRAM
World Food Program in India
World Food Program Goals and Objectives in India
Beneficiaries
Nutritive Value of Indiamix
Activities Under World Food Program
► CONCLUSION
CHAPTER 32:
Community Nutritional Rehabilitation
► INTRODUCTION
► REHABILITATION FOR PROTEIN-ENERGY MALNUTRITION CHILDREN
Residential Units
Day Care Centers
Domiciliary Rehabilitation
Suggested Diet During Convalescence
Low Cost Recipes for Children Recovering from PEM
Concentrated Food Supplements
► COMMUNITY NUTRITION TRAINING
Community Health Workers’ Nutrition Tasks
Need for Change in Nutrition Training
Purpose of Guidelines
Main Considerations
Learning Objectives
Training Strategy
Two Types of Nutrition Programs
► NUTRITION EDUCATION
Traditional Belief
Religious Belief
Geographic Factors
Importance of Nutrition Education
Approaches to Nutritional Education
Objectives and Need for Nutritional Education
Implications of Nutrition Education
Methods of Nutrition Education
Principles of Nutrition Education
Responsibilities of Nurse in Nutrition Education/Teaching
► FOOD AND NUTRITION BOARD
► ACTIVITIES OF FOOD AND NUTRITION BOARD
► NUTRITION SOCIETY OF INDIA
► FOOD AND AGRICULTURAL ORGANIZATION
Chief Aims
Functions of FAO
Objectives of FAO
FAO and Other Organizations
► COOPERATIVE FOR ASSISTANCE AND RELIEF EVERYWHERE
► NATIONAL INSTITUTE OF NUTRITION, HYDERABAD
Vision
Mission
Objectives
► CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE, MYSORE
Technology Milestones of CFTRI
Support Area Milestones
Vision
Mission
► NATIONAL INSTITUTE OF PUBLIC COOPERATION AND CHILD DEVELOPMENT
Vision
Mission
► CONCLUSION
SECTION 5: APPENDIX
► BEVERAGES
Nutritional Significance
Non-alcoholic Beverages
Tea
Coffee
Fruit Beverages
Milk Beverages
Soy-based Beverages
Carbonated
Malted Beverages
Traditional Beverages
Soups
PREVIOUS YEARS QUESTION PAPERS
► NUTRITION AND DIETETICS—SEPTEMBER 2012
Long Essay
Short Essay
Short Answers
► NUTRITION AND DIETETICS—MARCH 2012
Long Essay
Short Essay
Short Answers
► NUTRITION AND DIETETICS—AUGUST 2011
Long Essay
Short Essay
Short Answers
► NUTRITION AND DIETETICS—FEBRUARY 2011
Long Essay
Short Essay
Short Answers
► NUTRITION AND DIETETICS—AUGUST 2010
Long Essay
Short Essay
Short Answers
► NUTRITION AND DIETETICS—FEBRUARY 2010
Long Essay
Short Essay
Short Answers
Glossary
► NUTRITION
► DIETETICS
► INFANT AND CHILD NUTRITION
► COMMUNITY NUTRITION
INDEX
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