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Nutrition and Biochemistry Syllabus
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Introduction, Nutrition, History, Concepts, Role of nutrition in maintaining health, Nutritional problems in India, National nutritional policy, Factors affecting food & nutrition : socio-economic, cultural, tradition, production, system of distribution, life style & food habits etc, Role of food & its medicinal value, Classification of foods, Food standards, Elements of nutrition: macro and micro, Calorie, BMR
Carbohydrates, Classification, Caloric value, Recommended daily allowances, Dietary sources, Functions, Digestion, absorption and storage, metabolism of carbohydrates, Malnutrition: Deficiencies and Over consumption
FATS, Classification, Caloric value, Recommended daily allowances, Dietary sources, Functions, Digestion, absorption and storage, metabolism, Malnutrition: Deficiencies and Over consumption
Proteins, Classification, Caloric value, Recommended daily allowances, Dietary sources., Functions, Digestion, absorption and storage, metabolism of carbohydrates, Malnutrition: Deficiencies and Over consumption
Energy, Unit of Energy -Kcal, Energy requirements of different categories of people, Measurements of energy, Body Mass Index (BMI) and basic metabolism, Basal Metabolic Rate (BMR) - determination and factors affecting
Vitamins, Classification, Recommended daily allowances, Dietary sources, Functions, Absorption, synthesis, metabolism storage & excretion, Deficiencies, Hypervitaminosis
Minerals, Classification, Recommended daily allowances, Dietary sources, Functions, Absorption, synthesis, metabolism storage & excretion, Deficiencies, Over consumption and toxicity
Water: Daily requirements, regulation of water metabolism, distribution of body water, Electrolytes: Types, sources, composition of body fluids, Maintenance of fluid & electrolyte balance, Over hydration, dehydration and water intoxication, Electrolyte imbalances
Cookery rules and preservation of nutrients, Principles, methods of cooking and serving, Preservation of nutrients, Safe food handling –toxicity, Storage of food, Food preservation, food additives and its principles, Prevention of food adulteration Act(PFA), Food standards
Balance diet, Elements, Food groups, Recommended Daily Allowance, Nutritive value of foods, Calculation of balanced diet for different categories of people, Factors influencing food selection, marketing and budgeting for various cultural and socioeconomic group, Planning menu, Introduction to therapeutic diets: Naturopathy-Diet, Demonstration:Fluid diet, Egg flip, Soup, barley water, whey water, Soft diet: custard, Caramel custard, kanji, jelly, Semisolid diet: Khichadi, mashed potatoes, kheer
Describe the role of nurse in assessment of nutritional status & nutrition education
Role of nurse in nutritional Programmes, National programmes related to nutrition, Vitamin A deficiency programme, National iodine deficiency disorders (IDD) programme, Mid-Day meal programme, Integrated child development scheme (ICDS), National and International agencies working towards food/nutrition, NIPCCD, CARE, FAO, NIN, CFTRI (Central food technology & research institute) etc., Assessment of nutritional status, Nutrition education and role of nurse
1) Shubhangi Joshi, Nutrition and Dietetics 2nd edition, Tata McGraw – Hill publishing company Limited, New Delhi, 2002.
2) Dr. M. Swaminathan, Handbook of Food and Nutrition, The Banglore printing and publishing Co. Ltd. (Banglore press) 2004.
3) C. Gopalan, B. V. Ramasastri and S.C. Balasubramanian Nutritive value of Indian Foods, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad 1999.
4) Joshi V.D. Handbook of Nutrition and Dietetics vora medical publications, 1999.
5) Kusum Gupta (L. C.Guple, Abhishek Gupta) Food and Nutrition Facts and Figures, 5th edition Jaypee brothers Medical publications (P) Ltd., New Delhi, India 2003.
6) T. K. Indrani, Nursing Manual of Nutrition and Therapeutic Diet, 1st edition Jaypee Brothers medical publishers (P) Ltd., 2003.
7) Antia – Clinical Dietetics and Nutrition, ed., 4th.
Describe the structure Composition and functions of cell; Differentiate between Prokaryote and Eukaryote cell; Identify techniques of Microscopy
Introduction, Definition and significance in nursing, Review of structure, Composition and functions of cell, Prokaryote and Eukaryote cell organization, Microscopy
Describe the Structure and functions of Cell membrane
Structure and functions of Cell membrane, Fluid mosaic model tight junction, Cytoskeleton, Transport mechanism: diffusion, osmosis, filtration, active channel, sodium pump, Acid base balance-maintenance & diagnostic tests, PH buffers
Explain the metabolism of carbohydrates
Composition and metabolism of carbohydrates, Types, structures, composition and uses, Monosaccharides , Disaccharides, Polysaccharides, Oligosaccharides, Metabolism, Pathways of glucose, Clycolysis, Gluconeogenesis : Cori’s cycle, Tricarboxylic acid (TCA) cycle, Glycogenolosys, Pentose phosphate pathways (Hexose mono phosphate), Regulation of blood glucose level, Investigations and their interpretations.
Explain the metabolism of Lipids
Composition and metabolism of Lipids, Types, structure, composition and uses of fatty acids, Nomenclature, Roles and Prostaglandins, Metabolism of fatty acid, Breakdown, Synthesis, Metabolism of triacylglycerols, Cholesterol metabolism, Biosynthesis and its Regulation, Bile salts and bilirubin, Vitamin D, Steroid hormones, Lipoproteins and their functions :, VLDLs- IDLs, LDLs and HDLs, Transport of lipids, Atherosclerosis, Investigations and their interpretations.
Explain the metabolism of Lipids
Composition and metabolism of Amino acids and Proteins, Types, structure, composition and uses of Amino acids and Proteins, Metabolism of Amino acids and Proteins, Protein synthesis, targeting and glycosylation, Chromatography, Electrophoresis, Sequencing, Metabolism of Nitrogen, Fixation and Assimilation, Urea Cycle, Hemes and chlorophylls, Enzymes and co-enzymes, Classification, Properties, Kinetics and inhibition, Control, Investigations and their interpretations.
Describe types, composition and utilization of Vitamins & minerals
Composition of Vitamins and minerals: Vitamins and minerals: Structure, Classification, Properties, Absorption, Storage & transportation, Normal concentration
Investigations and their interpretations
Immunochemistry: Immune response, Structure and classification of immunoglobins, Mechanism of antibody production, Antigens: HLA typing, Free radical and Antoxidants, Specialised Protein : Collagen, Elastin, Keratin, Myosin, Lens Protein, Electrophoretic and Quantitative determination of immunoglobins, ELISA etc.
Investigation and their interpretations.
1. U. Satyanarayan, Essentials of biochemistry, Books & allied (P) Ltd., Kolkata publisher, 2004
2. Deb A.C.: Concepts of biochemistry (Theory & Practical) 1st edition, books & allied (P) Ltd. Publisher, Kolkata, 1999.
3. Deb. A.C. Fundamentals of biochemistry of biochemistry: 1st edition New central book Ag (P) Ltd., 2004.
4. Jacob Anthikad, Biochemistry for nurses; 2nd edition, Jaypee; 2001.
5. Gupta. R.C., Multiple choice questions in Biochemistry, 2nd edition, Jaypee, 2004
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