APPLIED BIOCHEMISTRY

PLACEMENT: II SEMESTER
THEORY: 2 credits (40 hours) (includes lab hours also)
DESCRIPTION: The course is designed to assist the students to acquire knowledge of the normal biochemical composition
and functioning of human body, its alterations in disease conditions and to apply this knowledge in the practice of nursing.
COMPETENCIES: On completion of the course, the students will be able to
1. Describe the metabolism of carbohydrates and its alterations.
2. Explain the metabolism of lipids and its alterations.
3. Explain the metabolism of proteins and amino acids and its alterations.
4. Explain clinical enzymology in various disease conditions.
5. Explain acid base balance, imbalance and its clinical significance.
6. Describe the metabolism of hemoglobin and its clinical significance.
7. Explain different function tests and interpret the findings.
8. Illustrate the immunochemistry.
 COURSE OUTLINE
T – Theory
Unit Time Learning Content Teaching/ Learning Assessment
(Hrs) Outcomes Activities Methods

I 8 (T) Describe the Carbohydrates  Lecture cum  Essay

metabolism of Discussion
carbohydrates and  Digestion, absorption and metabolism of  Short answer
its alterations carbohydrates and related disorders  Explain using
charts and slides  Very short
 Regulation of blood glucose answer
 Demonstration of
 Diabetes Mellitus – type 1 and type 2,
laboratory tests
symptoms, complications & management
in brief
 Investigations of Diabetes Mellitus
o OGTT – Indications, Procedure,
Interpretation and types of GTT curve
o Mini GTT, extended GTT, GCT, IV
GTT
o HbA1c (Only definition)
 Hypoglycemia – Definition & causes

II 8 (T) Explain the Lipids  Lecture cum  Essay

metabolism of Discussion
lipids and its  Fatty acids – Definition, classification  Short answer
alterations  Explain using
 Definition & Clinical significance of  Very short
charts and slides
MUFA & PUFA, Essential fatty acids, answer
Trans fatty acids  Demonstration of
laboratory tests
 Digestion, absorption & metabolism of
lipids & related disorders
 Compounds formed from cholesterol
 Ketone bodies (name, types &
significance only)
 Lipoproteins – types & functions
(metabolism not required)
 Lipid profile
 Atherosclerosis (in brief)

III 9 (T) Explain the Proteins  Lecture cum  Essay

metabolism of Discussion
amino acids and  Classification of amino acids based on  Short answer
proteins nutrition, metabolic rate with examples  Explain using
charts, models and  Very short
 Digestion, absorption & metabolism of answer
slides
protein & related disorders
Identify alterations
in disease  Biologically important compounds
conditions synthesized from various amino acids
(only names)
 In born errors of amino acid metabolism
– only aromatic amino acids (in brief)
 Plasma protein – types, function &
normal values
 Causes of proteinuria, hypoproteinemia,
hyper-gamma globinemia
 Principle of electrophoresis, normal &
abnormal electrophoretic patterns (in
Unit Time Learning Content Teaching/ Learning Assessment
(Hrs) Outcomes Activities Methods

brief)

IV 4 (T) Explain clinical Clinical Enzymology  Lecture cum  Essay

enzymology in Discussion
various disease  Isoenzymes – Definition & properties  Short answer
conditions  Explain using
 Enzymes of diagnostic importance in  Very short
charts and slides
answer
o Liver Diseases – ALT, AST, ALP,
GGT
o Myocardial infarction – CK, cardiac
troponins, AST, LDH
o Muscle diseases – CK, Aldolase
o Bone diseases – ALP
o Prostate cancer – PSA, ACP

V 3 (T) Explain acid base Acid base maintenance  Lecture cum  Short answer
balance, imbalance Discussion
and its clinical  pH – definition, normal value  Very short
significance  Explain using answer
 Regulation of blood pH – blood buffer,
charts and slides
respiratory & renal
 ABG – normal values
 Acid base disorders – types, definition &
causes

VI 2 (T) Describe the Heme catabolism  Lecture cum  Short answer

metabolism of Discussion
hemoglobin and its  Heme degradation pathway  Very short
clinical significance  Jaundice – type, causes, urine & blood  Explain using answer
charts and slides
investigations (van den berg test)

VII 3 (T) Explain different Organ function tests (biochemical  Lecture cum  Short answer
function tests and parameters & normal values only) Discussion
interpret the  Very short
findings  Renal  Visit to Lab answer
 Liver  Explain using
charts and slides
 Thyroid

VIII 3 (T) Illustrate the Immunochemistry  Lecture cum  Short answer

immunochemistry Discussion
 Structure & functions of immunoglobulin  Very short
 Explain using answer
 Investigations & interpretation – ELISA
charts and slides
 Demonstration of
laboratory tests
Note: Few lab hours can be planned for observation and visits (Less than 1 credit, lab hours are not specified separately).

APPLIED NUTRITION AND DIETETICS

PLACEMENT: II SEMESTER
THEORY: 3 credits (60 hours)
Theory : 45 hours
Lab : 15 hours
DESCRIPTION: The course is designed to assist the students to acquire basic knowledge and understanding of the
principles of Nutrition and Dietetics and apply this knowledge in the practice of Nursing.
COMPETENCIES: On completion of the course, the students will be able to
1. Identify the importance of nutrition in health and wellness.
2. Apply nutrient and dietary modifications in caring patients.
3. Explain the principles and practices of Nutrition and Dietetics.
4. Identify nutritional needs of different age groups and plan a balanced diet for them.
5. Identify the dietary principles for different diseases.
6. Plan therapeutic diet for patients suffering from various disease conditions.
7. Prepare meals using different methods and cookery rules.

COURSE OUTLINE
T – Theory
Unit Time Learning Content Teaching/ Learning Assessment
(Hrs) Outcomes Activities Methods
I 2 (T) Define nutrition and Introduction to Nutrition  Lecture cum  Essay
its relationship to Discussion
Concepts  Short answer
Health
 Charts/Slides
 Definition of Nutrition & Health  Very short
answer
 Malnutrition – Under Nutrition & Over
Nutrition
 Role of Nutrition in maintaining health
 Factors affecting food and nutrition
Nutrients
 Classification
 Macro & Micronutrients
 Organic & Inorganic
 Energy Yielding & Non-Energy Yielding
Food
 Classification – Food groups
 Origin
II 3 (T) Describe the Carbohydrates  Lecture cum  Essay
classification, Discussion
functions, sources  Composition – Starches, sugar and  Short answer
and recommended cellulose  Charts/Slides
 Very short
daily allowances  Recommended Daily Allowance (RDA)  Models answer
(RDA) of
carbohydrates  Dietary sources  Display of food
items
 Functions
Explain BMR and Energy
factors affecting
 Unit of energy – Kcal
BMR
 Basal Metabolic Rate (BMR)
 Factors affecting BMR

III 3 (T) Describe the Proteins  Lecture cum  Essay

classification, Discussion
 Composition  Short answer
Functions, sources  Charts/Slides
 Very short
Unit Time Learning Content Teaching/ Learning Assessment
(Hrs) Outcomes Activities Methods
and RDA of  Eight essential amino acids  Models answer
proteins.
 Functions  Display of food
items
 Dietary sources
 Protein requirements – RDA

IV 2 (T) Describe the Fats  Lecture cum  Essay

classification, Discussion
 Classification – Saturated & unsaturated  Short answer
Functions, sources  Charts/Slides
and RDA of fats  Calorie value  Very short
 Models answer
 Functions
 Display of food
 Dietary sources of fats and fatty acids
items
 Fat requirements – RDA

V 3 (T) Describe the Vitamins  Lecture cum  Essay

classification, Discussion
functions, sources  Classification – fat soluble & water  Short answer
and RDA of soluble  Charts/Slides
 Very short
vitamins  Fat soluble – Vitamins A, D, E,  Models answer
and K
 Display of food
 Water soluble – Thiamine items
(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
VI 3 (T) Describe the Minerals  Lecture cum  Short answer
classification, Discussion
functions, sources  Classification – Major minerals  Very short
and RDA of (Calcium, phosphorus, sodium,  Charts/Slides answer
minerals potassium and magnesium) and Trace
elements  Models

 Functions  Display of food

items
 Dietary Sources
 Requirements – RDA
VII 7 (T) Describe and plan Balanced diet  Lecture cum  Short answer
balanced diet for Discussion
8 (L)
different age  Definition, principles, steps  Very short
groups, pregnancy,  Meal planning answer
 Food guides – Basic Four Food Groups
and lactation  Lab session on
 RDA – Definition, limitations, uses
o Preparation of
 Food Exchange System balanced diet for
 Calculation of nutritive value of foods different
categories
 Dietary fibre
o Low cost
Nutrition across life cycle nutritious dishes
 Meal planning/Menu planning –
Definition, principles, steps
 Infant and Young Child Feeding (IYCF)
guidelines – breast feeding, infant foods
 Diet plan for different age groups –
Unit Time Learning Content Teaching/ Learning Assessment
(Hrs) Outcomes Activities Methods
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 counseling
 Nutrition in lactation – nutritional
requirements, diet for lactating mothers,
complementary feeding/ weaning

VIII 6 (T) Classify and Nutritional deficiency disorders  Lecture cum  Essay
describe the Discussion
common nutritional  Protein energy malnutrition – magnitude  Short answer
deficiency disorders of the problem, causes, classification,  Charts/Slides
signs & symptoms, Severe acute  Very short
and identify nurses‘  Models answer
role in assessment, malnutrition (SAM), management &
management and prevention and nurses‘ role
prevention  Childhood obesity – signs & symptoms,
assessment, management & prevention
and nurses‘ role
 Vitamin deficiency disorders – vitamin A,
B, C & D deficiency disorders –causes,
signs & symptoms, management &
prevention and nurses‘ role
 Mineral deficiency diseases – iron, iodine
and calcium deficiencies –causes, signs &
symptoms, management & prevention
and nurses‘ role
IX 4 (T) Principles of diets Therapeutic diets  Lecture cum  Essay
in various diseases Discussion
7 (L)  Definition, Objectives, Principles  Short answer
 Meal planning
 Modifications – Consistency, Nutrients,  Very short
 Lab session on answer
 Feeding techniques.
preparation of
 Diet in Diseases – Obesity, Diabetes therapeutic diets
Mellitus, CVD, Underweight, Renal
diseases, Hepatic disorders Constipation,
Diarrhea, Pre and Post-operative period
X 3 (T) Describe the rules Cookery rules and preservation of  Lecture cum  Essay
and preservation of nutrients Discussion
nutrients  Short answer
 Cooking – Methods, Advantages and  Charts/Slides
Disadvantages  Very short
answer
 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