Size: px
Start display at page:

Download ""

Transcription

1 PROGRAMME CODE-UYNC01 ASSOCIATE DEGREE IN YOGA & NATUROPATHY - SYLLABUS FIRST YEAR CODE SUBJECT CREDITS UYNC01-1 PHILOSOPHY OF NATURE CARE UYNC01-2 T PHILOSOPHY AND PRACTICE OF YOGA UYNC01-3 PRACTICAL-I UYNC01-4 PRACTICAL-II CREDITS Page 1 of 12

2 DETAILED SYLLABUS UYNC01-1 PHILOSOPHY OF NATURE CARE Unit 1. What is Nature cure Unit 2 Definitions of Nature Cure and History of Naturopathy Unit 3. Three fold constitution of man Unit 4. Two fold attitude of mind and soul Unit 5. Symphony of life Unit 6. Basic Principles of Nature Cure Unit 7. Laws of Nature Unit 8. Violations of Nature Unit 9. Catechism of Nature Cure Unit 10 Constructive Principle Unit 11 Destructive Principle Unit 12 Health Unit 13 Disease Unit 14 Acute disease Unit 15 Chronic disease Unit 16 Healing crisis Unit 17 Disease crisis Unit 18 Cure Page 2 of 12

3 Unit 19 Normal/Natural Unit 20. Philosophy and History of Indian Naturopaths a) Mahatma Gandhiji b) Vinoba Bhave c) Krisham Raju d) Laxman Sharma e) B.Venkat Rao f) Vitlaldas Modi g) Acharya Pacha Venkatrammaiah h) S.J.Singh i) Kulranjan Mukherjee j) Dinshamehta Unit 21. Philosophy and History of Foreign Naturopaths a) Hippocrates b) Vincent Priesnitz c) Sebastian Kneipp d) Louish Kunhe e) Henry Lindlhar f) Herbert Shelton g) J.H.Kellog h) Adolf just i) Sigmund Freud j) Arnold Riokli k) John II Tilden l) The School of Salerno m) Aesculpins n) Bernard Macfeddon o) Bernard Jenson p) Arnold Ehret q) Paracelsus r) Ignatz van peczely s) F.W.Collins t) R.M.Mclain Unit 22. Primary causes of disease and its manifestations: Unit 23. Unity of disease and Unity of cure. Unit 24. Inflammation and its different stages Unit25 Suppression during the different stages of inflammation. Unit.26 Nature cure in relation with pancha maha bhutas Unit 27. Healing from within Unit 28. Differences between functional and organic diseases Unit 29. Conservation of Vitality. Unit 30. How to acquire natural immunity Unit 31.Ways to pray Unit32. Aura Page 3 of 12

4 DETAILED SYLLABUS UYNC01-2 PHILOSOPHY OF PRACTICE YOGA Unit- 1 Opening Prayer Unit- 2 Closing Prayer Unit- 3 Introduction to Yoga Unit-4 Fundamentals of Yoga Unit-5 History of Yoga Unit- 6 Types of Yoga Unit-7 Simple Physical Exercises: Part One Unit-8 Pawanmukt Asanas Part I Exercises Unit-9 Surya Namaskara Unit-10 Kriyas Unit- 11 History of Patanjali Unit-12 Effect of Yoga Unit- 13 Astanga Yoga Unit-14 Yama Unit-15 Niyama Unit-16 Asanas Unit- 17 Rules and regulations of Yoga Unit- 18 Obstacles for Yoga Page 4 of 12

5 Unit- 19 Advantages of Yoga Asanas Unit- 20 Classification of the Asanas Unit- 21 Yoga Asanas Unit- 22 Yoga for eyes Unit-23 Mudras Unit- 24 Nadis Unit- 25 Teaching Methodology Unit-26 Pranayama Unit- 27 Prathyahara Unit- 28 Dharana Unit-29 Dhyana Unit- 30 Chakra Unit-31 Samadhi Unit- 32 The Asta (eight ) Siddhis Page 5 of 12

6 PROGRAMME CODE-UYNC01 ASSOCIATE DEGREE IN YOGA & NATUROPATHY - SYLLABUS SECOND YEAR CODE SUBJECT CREDITS UYNC01-5 DIAGNOSTIC METHODS IN NATURE CURE UYNC01-6 NUTRITION AND HERBOLOGY UYNC01-7 PRACTICAL-I UYNC01-8 PRACTICAL-II CREDITS Page 6 of 12

7 DETAILED SYLLABUS UYNC01-5 DIAGNOSTIC METHODS IN NATURE CURE.UNIT 1. Introduction to the science of facial expression. a) Historical highlights. b) Definition and scope of the science of facial expression. UNIT 2. Character of the Healthy Body: - a) Normal functions. b) Normal figure. UNIT 3. Foreign matter theory: - a) Definition of foreign matter. b) The process of accumulation of foreign matter in the body. c) Encumbrance. d) Changes caused in the body due to the accumulation of foreign matter. e) General pathology of foreign matter. UNIT 4. The nature: Origin and cure of diseases of children and their unity. UNIT 5. Bad habits supports the accumulation of foreign matter in the body tobacco, alcoholic drinks,coffee, tea, opium, etc. Drug additions Pethedine, heroin, injection etc., Suppression of diseasesv/s elimination of morbid and diseased germs from the system. UNIT 6. Types of encumberance Front encumbrance, right side encumberance front and right sideencumberance, left side encumberance and mixed or whole encumbrance, their description,general characters and possible diseases in the concerned encumberance and their treatment. UNIT 7. Diseases of the internal organs and their treatment. UNIT 8. Process of elimination of foreign matter a) Importance of Nature Cure treatments b) The digestive process natural dietetics. C) Artificial outlets of elimination UNIT 9. Methods to be followed to increase the vitality of the body. UNIT 10. The importance of Nabhi Pareeksha, the methods of Nabhi Pareeksha & the techniques of correction. IRIDIAGNOSIS: - Page 7 of 12

8 UNIT 11. Introduction of Iridology a) Definition of Iridology b) Historical highlights. c) Comparison of other systems (Allopathy) Homeopathy, Ayurveda, Unani (etc.,) UNIT 12 Diagnostic methods. d) Anatomy of the Iris. e) Theory in application. f) The theory of healing crisis. g) A uniform division and classification of diseases. h. Philosophical phase i. Theoretical phase UNIT 13. Instructions in methods of application: - I. A. Technique in Iris reading B. The normal and abnormal Iris, color of the Iris. C. The Vibratory theory UNIT14 II. Study of density of the Iris UNIT15 III. Key to Iridology A. Iris charts brought up to date. B. Zone areas C. Sectional Division UNIT 16. Comparison of fermentation & inflammation UNIT 17. Interpretations of Iris manifestations UNIT 18 Types of inflammation UNIT 19 Inherent lesions and weaknesses. UNIT 20 Acidity and Catarrh UNIT21. Toxic settlements UNIT 22 Nerve Rights UNIT 23 The lymphatic rosary UNIT 24. Injuries and operations UNIT 25. Itch or psora sports in the iris the scurf rim UNIT 26. The radii solaris UNIT 27 Tumours Page 8 of 12

9 UNIT 28. The sodium ring UNIT 29. Anemia in the extremities and in the brain UNIT 30. Drugs and chemicals appearance in the Iris and their Polsonous effects in the body Arsenio, Bismuth, Bromides, Coaltar products, Ergot, Glycerin, Iodine, Iron, Lead, Mercury, Opium, Phosphorous, Quinine, Salicylic acid, Sodium, Strychnine, Sulphur, Turpentine, Vaccines etc. UNIT 31II. The iris reveals the cause of disease. Case histories according to Iridology Vabhi Chakra yoga and Swara Vigyan Nadi Vignanam UNIT32. Advance research in Iridology a. Reflex areas and remote symptoms b. Stomach and intestinal disorders, the principal causes, principle disorders remedial measures Page 9 of 12

10 DETAILED SYLLABUS UYNC01-6 NUTRITION AND HERBOLOGY UNIT 1. Introduction of Nutrition UNIT2 History of Nutrition UNIT3 Food, Nutrition & Health Introduction UNIT 4The nutritional basis of life UNIT 5Life in connection with food UNIT 6Composition of body in relation to nutrition. UNIT 7. Nutrients and their functions UNIT 8. Non-Nutrition composition of foods UNIT 9. Foods and their nutrition content UNIT 10. Effect of processing on nutritive value of foods UNIT 11. Nutrient requirements and recommended dietary allowances UNIT 12. Habitual diets in India and their adequacy UNIT 13. Nutritional deficiencies, their prevention and control UNIT 14. Dietary Guidelines UNIT 15. Cholesterol UNIT 16 Components of the food and their classification UNIT17 Carbohydrates Page 10 of 12

11 UNIT18 Proteins UNIT19 Lipids UNIT20 Vitamins UNIT 21Minerals and trace elements UNIT22 Water and electrolytes UNIT23 Metabolism and energy needs of the body UNIT 24Energy balance and the regulation of the body weight UNIT25 Enzymes UNIT26 Food groups 1) Cereals 2) Millets and coarse grains 3) Pulses 4) Green leafy vegetables 5) Other vegetables 6) Roots and tubers 7) Fruits 8) Milk and milk products 9) Sugar and Jaggery 10) Honey 11) Fats and Oils 12) Spices and condiments 13) Nuts and Oil seeds 14) Fats & oils UNIT27 Nutritive value of food ingredients commonly used in India UNIT28. Food and Toxins in food a) Infective agents and toxins in food b) Adulteration of foods c) Food additives d) Health hazards of added chemicals in foods e) Nutrition and infection UNIT 29. Nutritional diagnosis 3. Public health and nutrition a) Education in Nutrition b) Nutritional programme c) Nutrition survey and methodology d) Balanced diets e) Nutritional assessment, social aspects of the nutrition f) Fortification and Page 11 of 12

12 enrichment g) Exercise in balanced diet h) Nutrition is relaxation to disaster management i) Nutritional requirements of special groups UNIT 30. Nutrition in health UNIT 31 Human nutritional requirements UNIT 32 Nutrition in pregnancy, location, infancy, childhood and adolescence, Nutrition and immunity, Nutritional deficiency diseases, preventive and curative approach, Nutrition in disease and disorders of mal-nutrition, Study about adverse effect of alcohol.dietary Fibre Definition, Types, Composition, User, Contra Indication, Recommended dietary allowances for Indians as per ICMR Page 12 of 12

JIGSAW READING CARBOHYDRATES

JIGSAW READING CARBOHYDRATES Date: CARBOHYDRATES Carbohydrates provide an important source of energy for our bodies. There are two types of carbohydrates: Sugars are found in foods which taste sweet like candies, jams and desserts.

More information

The composition of the food groups

The composition of the food groups 2. Food and nutrients 2.2 The nutritional value of food 2.2.2 The composition of the food groups NUTRIENT CONTENT Foodstuffs are grouped according to their nutrient content. They often comprise several

More information

DIETARY INTAKE OF PRESCHOOL CHILDREN OF DHARWAD TALUK, KARNATAKA

DIETARY INTAKE OF PRESCHOOL CHILDREN OF DHARWAD TALUK, KARNATAKA DIETARY INTAKE OF PRESCHOOL CHILDREN OF DHARWAD TALUK, KARNATAKA 1 Akkavva Wadakappanavar, S. & 2 Pushpa Bharati Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural

More information

Harmonization exercises I. Mgr. Jana Řezaninová, Ph.D.

Harmonization exercises I. Mgr. Jana Řezaninová, Ph.D. Harmonization exercises I Mgr. Jana Řezaninová, Ph.D. rezaninova@fsps.muni.cz Topics: 1) Harmonization exercises introduction 2) Principles of yoga 3) Breathing pranayama 4) Relaxation 5) Meditation 6)

More information

How well does the Belgian population comply with the DRV s for vitamins and minerals?

How well does the Belgian population comply with the DRV s for vitamins and minerals? How well does the Belgian population comply with the DRV s for vitamins and minerals? Karin De Ridder, PhD, MD Head of team Nutrition & Health Scientific Institute of Public Health WIV-ISP Juliette Wytsmanstraat

More information

MADHYA PRADESH MEDICAL SCIENCE UNIVERSITY, JABALPUR (M.P.)

MADHYA PRADESH MEDICAL SCIENCE UNIVERSITY, JABALPUR (M.P.) MADHYA PRADESH MEDICAL SCIENCE UNIVERSITY, JABALPUR (M.P.) BNYS DEGREE COURSE Course Duration: 4-1/2 Years + 1 Year Internship SUBJECTS & TEACHING HOURS I YEAR B.N.Y.S. (Duration One and half Year) Sl.

More information

Nutrition Notes website.notebook October 19, Nutrition

Nutrition Notes website.notebook October 19, Nutrition Nutrition Nutrition Notes website.notebook October 19, 2016 Food is any substance that is ingested ("eaten") and helps sustain life. Food categories: Meats and Alternative Dairy Products Fruits and Vegetables

More information

ADVANCED DIPLOMA OF NATUROPATHY HLT60507

ADVANCED DIPLOMA OF NATUROPATHY HLT60507 ADVANCED DIPLOMA OF NATUROPATHY HLT60507 Schedule of fees and census dates for 2012 v210911 Schedule effective 1/1/12 31/12/12 and published 01/10/2011 Total course tuition fees (7 terms) domestic/vet

More information

The Six Essential Nutrient Groups:

The Six Essential Nutrient Groups: The Six Essential Nutrient Groups: Water: Water transports other nutrients to cells, carries wastes away, aids digestion and more. It makes up more than half your weight. SOURCES: water; juices and

More information

Focus Areas for Entry Test (Technical Part) for M. Phil / PhD in Food & Nutrition

Focus Areas for Entry Test (Technical Part) for M. Phil / PhD in Food & Nutrition Focus Areas for Entry Test (Technical Part) for M. Phil / PhD in Food & Nutrition Sr. No. Core Areas Percentage 1. 2. Community Nutrition 15% Dietetics and Preventive Nutrition 15% 3. 4. 5. 6. 7. Nutritional

More information

What is food made of?

What is food made of? What is food made of? Food: Nutrients and Food Any substance that is ingested (eaten) and sustains life Meat, fish, nuts, fruits, vegetables, grain products, etc. Nutrients: Food is broken down into substances

More information

F. To provide energy, to spare body protein, to prevent ketosis. G. Food sources include breads, vegetables, fruit, and milk.

F. To provide energy, to spare body protein, to prevent ketosis. G. Food sources include breads, vegetables, fruit, and milk. Nutrition: Nutrients for the Body Nutrients are chemical substances supplied by food that the body needs for growth, maintenance, and repair. The six nutrients are: 1. Carbohydrates. 2. Proteins. 3. Fats.

More information

NUTRITION CONCEPTS MACRONUTRIENTS FAT SOLUBLE VITAMINS

NUTRITION CONCEPTS MACRONUTRIENTS FAT SOLUBLE VITAMINS NUTRITION CONCEPTS MACRONUTRIENTS Carbohydrates Found in breads, cereals, fruits, vegetables, sugar and potatoes. good source of energy fiber in fruits and vegetables aid in eliminating wastes from the

More information

Sorbitol (artificial sweetener) can be used instead of sucrose and glucose

Sorbitol (artificial sweetener) can be used instead of sucrose and glucose Specific Nutritional Requirements Diabetes If you have diabetes your body: Cannot make or use insulin properly. (insulin is a hormone produced by the pancreas) This leads to high blood glucose levels Healthy

More information

Nutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning.

Nutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to Provide energy. Build and repair

More information

Unit title: Human Health and Nutrition

Unit title: Human Health and Nutrition Unit title: Human Health and Nutrition Unit code: F/601/0234 QCF level: 5 Credit value: 15 Aim This unit provides an understanding of the fundamental role of nutrients in maintaining health in relation

More information

K Venkaiah and T.Longvah NATIONAL INSTITUTE OF NUTRITION HYDERABAD TS, INDIA

K Venkaiah and T.Longvah NATIONAL INSTITUTE OF NUTRITION HYDERABAD TS, INDIA K Venkaiah and T.Longvah NATIONAL INSTITUTE OF NUTRITION HYDERABAD 5 7 TS, INDIA 12 th International Food Data Conference, October 11 13, 17, Buenos Aires Principle use worldwide is in the estimation of

More information

The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it WHAT DOES IT ALL MEAN?

The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it WHAT DOES IT ALL MEAN? The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it is WHAT DOES IT ALL MEAN? Well, we want you to understand it as well as we do.

More information

Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients.

Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Lesson 1 Nutrition and Your Health What Is Nutrition? Nutrients The substances in food that promote normal growth, maintenance, and repair in your body are called nutrients. Nutrition Nutrition is the

More information

Six Nutrients. Nutrients: substances in food that your body needs to stay healthy. Carbohydrates Protein Fat Minerals Vitamins Water

Six Nutrients. Nutrients: substances in food that your body needs to stay healthy. Carbohydrates Protein Fat Minerals Vitamins Water Nutrients Six Nutrients Nutrients: substances in food that your body needs to stay healthy Carbohydrates Protein Fat Minerals Vitamins Water Water Function: most essential nutrient Helps digest and absorb

More information

Panacea Journal of Health Sciences ISSN :

Panacea Journal of Health Sciences ISSN : EFFECT OF MANNA HEALTH MIX SUPPLEMENTATION ON ANTHROPOMETRIC PARAMETERS AND HEMATOLOGICAL PROFILE OF ANEMIC ADOLESCENT GIRLS Suganya N. * and Dr. D. Estherlydia** *M.Sc Student, ** Assistant Professor,

More information

Chapter Why do we eat & Nutrition and Nutrients

Chapter Why do we eat & Nutrition and Nutrients Chapter 15.1 Why do we eat & Nutrition and Nutrients Why do we eat? Physical Needs: Nutrients chemicals found in food, the body needs to function properly. Nutrition study of foods and the way your body

More information

2002 Learning Zone Express

2002 Learning Zone Express 1 Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to 2 Fuel your energy. Help you grow.

More information

HEALTHY DIETS THROUGH AGRICULTURE AND FOOD SYSTEMS

HEALTHY DIETS THROUGH AGRICULTURE AND FOOD SYSTEMS HEALTHY DIETS THROUGH AGRICULTURE AND FOOD SYSTEMS Understanding the difference between diet, meals, snacks and foods Diet: this refers to everything you consume (food, drink and snacks). Diets in this

More information

Current status of FCD system -Singapore -

Current status of FCD system -Singapore - Current status of FCD system -Singapore - 18 July 2011 ASEANFOODS Workshop and Meeting Mahidol University, Thailand Database system: Food Composition System Singapore (FOCOS) Sources of data: - Local lab

More information

How does your body use nutrients?

How does your body use nutrients? How does your body use nutrients? As an energy source To heal, build and repair tissue To sustain growth To help transport oxygen to cells To regulate body functions What are carbohydrates? Starches and

More information

Chapter 5: Section 5

Chapter 5: Section 5 Chapter 5: Section 5 Health Terms Food additives substances added to food intentionally to produce a desired effect. Enriched food a food in which nutrients that were lost in the processing have been added

More information

Note-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded.

Note-Taking Strategy. You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Note-Taking Strategy You will receive another guided note sheet to record all notes. Anything that is green should be recorded. Giving Your Body What It Needs Each of the six nutrients has a specific job

More information

It is well known that the The greatest wealth is Health. Health of body. and mind is a great blessing, if we can bear it (John Henry Cardinal Newman).

It is well known that the The greatest wealth is Health. Health of body. and mind is a great blessing, if we can bear it (John Henry Cardinal Newman). INTRODUCTION It is well known that the The greatest wealth is Health. Health of body and mind is a great blessing, if we can bear it (John Henry Cardinal Newman). Health is a state of complete harmony

More information

Using the Nutrition Facts Table to Make Heart Healthy Food Choices

Using the Nutrition Facts Table to Make Heart Healthy Food Choices Using the Table to Make Heart Healthy Food Choices Most packaged food products that you purchase contain a Table on the label. The Table lists information on nutrients that are found in the food product.

More information

About Veterinary Naturopathy

About Veterinary Naturopathy About Veterinary Naturopathy Principles of Veterinary Naturopathy Veterinary Naturopathy is based on six principles The Healing Power of Nature (vix medicatrix naturae) The body has the inherent ability

More information

INTAKES & BARRIERS TO CONSUMPTION OF WHOLE GRAINS (EVIDENCE FROM INDIA)

INTAKES & BARRIERS TO CONSUMPTION OF WHOLE GRAINS (EVIDENCE FROM INDIA) INTAKES & BARRIERS TO CONSUMPTION OF WHOLE GRAINS (EVIDENCE FROM INDIA) Ms SUDHA VASUDEVAN Sr. SCIENTIST & HEAD DEPARTMENT OF FOODS NUTRITION & DIETITICS RESEARCH MADRAS DIABETES RESEARCH FOUNDATION Whole

More information

BASIC NUTRITION NUTRITION /17/2017. Agenda

BASIC NUTRITION NUTRITION /17/2017. Agenda BASIC NUTRITION Haley Quade, M A, RD, CD Tarrah M ccreary, M S, RD, SNS Agenda Gain a basic understanding of general nutrition Become familiar with the Dietary Guidelines for Americans current standards

More information

PROBLEM AND ITS RELEVANCE

PROBLEM AND ITS RELEVANCE INTRODUCTION It is a popular belief that the four hundred or so adivasi communities of India, representing about 7% of the population, are some sort of primitive remnant of early Homo Sapiens. The them

More information

10 th Seminar on. Nutrition Labeling, Claims and Communication Strategies. Nutrition Labelling and Claims in India An Update

10 th Seminar on. Nutrition Labeling, Claims and Communication Strategies. Nutrition Labelling and Claims in India An Update 10 th Seminar on Nutrition Labeling, Claims and Communication Strategies August 28 29, 2018 Renaissance Hotel, Kuala Lumpur, Malaysia Nutrition Labelling and Claims in India An Update Organizers Co-organizer

More information

Introduction. Yoga is a most ancient system or education based on higher Philosophical

Introduction. Yoga is a most ancient system or education based on higher Philosophical Introduction Yoga is a most ancient system or education based on higher Philosophical knowledge and a spiritual concept of man, for the harmonious development of the body and mind. It recognizes the necessity

More information

Nutrition Basics. Health, Wellness & Fitness. Brenda Brown

Nutrition Basics. Health, Wellness & Fitness. Brenda Brown Nutrition Basics Health, Wellness & Fitness Brenda Brown bbrown9@asu.edu Why do we eat? Building blocks to fuel our bodies Hunger Don t want to starve Socialization Emotional eating or not eating when

More information

Decoding Food Labels. Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012

Decoding Food Labels. Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012 Decoding Food Labels Karen Bryla McNees, Ed.D., R.D. UK Health & Wellness Program March 1, 2012 What We ll Cover Basic anatomy of a food label Most common traps on a food label Strategies to cut through

More information

Food and Nutrient Intakes of Patients with Colorectal Cancer in Calicut District of Kerala

Food and Nutrient Intakes of Patients with Colorectal Cancer in Calicut District of Kerala IOSR Journal of Nursing and Health Science (IOSR-JNHS) e-issn: 2320 1959.p- ISSN: 2320 1940 Volume 3, Issue 1 Ver. III (Jan. 2014), PP 43-47 Food and Nutrient Intakes of Patients with Colorectal Cancer

More information

Choosing Healthful Foods

Choosing Healthful Foods LESSON 25 Choosing Healthful Foods Before You Read List some of the healthful foods you eat. What makes these foods healthful choices? What You ll Learn the functions and sources of proteins, carbohydrates,

More information

Lecture 3. Nutrition

Lecture 3. Nutrition Lecture 3 Nutrition, Part 1 1 Nutrition 1.Macronutrients a. Water b. Carbohydrates c. Proteins d. Fats 2.Micronutrients a. Minerals b. Vitamins 2 1 Why is Nutrition Important? Your food choices each day

More information

The food that we eat provides us with the energy we need to get us through the day. Our bodies also use that energy to perform necessary functions.

The food that we eat provides us with the energy we need to get us through the day. Our bodies also use that energy to perform necessary functions. The food that we eat provides us with the energy we need to get us through the day. Our bodies also use that energy to perform necessary functions. Breathe Maintain body temperature Heart rate Digestion

More information

CHOICE BASED CREDIT SYSTEM SYLLABUS IN HOME SCIENCE (+3 DEGREE) (HONOURS & ELECTIVE)

CHOICE BASED CREDIT SYSTEM SYLLABUS IN HOME SCIENCE (+3 DEGREE) (HONOURS & ELECTIVE) 2016 19 CHOICE BASED CREDIT SYSTEM SYLLABUS IN HOME SCIENCE (+3 DEGREE) (HONOURS & ELECTIVE) +3 First Year 2016 17 +3 Second Year 2017 18 +3 Third Year 2018 19 ODISHA SEMESTER I HOME SCIENCE (HONS) (4

More information

Yoga in the management of Diabetes Mellitus Sreeharsha N, 1 Bargale Sushant Sukumar, 2 Divyasree C H. 3

Yoga in the management of Diabetes Mellitus Sreeharsha N, 1 Bargale Sushant Sukumar, 2 Divyasree C H. 3 Yoga in the management of Diabetes Mellitus Sreeharsha N, 1 Bargale Sushant Sukumar, 2 Divyasree C H. 3 1 P.G.Scholar, 2 Assistant Professor, Department of Swasthavritta and Yoga, Sri Dharmasthala Manjunatheshwara

More information

What Iridology Can and Cannot Do By: Dr. James D. Jenks, H.M.D. Iridology Can Reveal: * The primary nutritional needs of the body.

What Iridology Can and Cannot Do By: Dr. James D. Jenks, H.M.D. Iridology Can Reveal: * The primary nutritional needs of the body. What Iridology Can and Cannot Do By: Dr. James D. Jenks, H.M.D. Iridology Can Reveal: * The primary nutritional needs of the body. * Inherently weak organs, glands and tissues. * Inherently strong organs,

More information

Facts that you need to know

Facts that you need to know NUTRITION This article explores the basic concepts of nutrition and provides useful tips on healthy diet My neighbor walks up to me asking whether I am aware of the nutritional value of a new food product

More information

Principles of nutrition Lesson B

Principles of nutrition Lesson B Principles of nutrition Lesson B Sam - ID 38359016 Unit: Applying the principles of nutrition to a physical activity programme Learning outcomes & assessment criteria Learning outcome: The learner will:

More information

Food Labels: Becoming a Healthier Educated Consumer

Food Labels: Becoming a Healthier Educated Consumer Food Labels: Becoming a Healthier Educated Consumer Steven Rudner, BS Nutrition & Dietetics Dietetic Intern, Sodexo Allentown www.dieteticintern.com www.sodexo.com Reading and understanding food labels

More information

Nutrient Presentations

Nutrient Presentations Nutrient Presentations Carbs The main function of carbohydrates is to provide energy for the body. Food 3 main food sources for Carbs are: Sugars (fruit, milk, etc.) Pasta, Cereals and Breads Most carbohydrates

More information

1.3.1 Function of Food. Why do we need food?

1.3.1 Function of Food. Why do we need food? 1.3.1 Function of Food Why do we need food? Need to know The Function of Food Three reasons for requiring food 2 Food is needed for: 1.Energy 2.Growth of new cells and Repair of existing cells, tissues,

More information

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label!

CHOOSE HEALTH: FOOD, FUN, AND FITNESS. Read the Label! POSTER 1-1: REPLACE SWEETENED DRINKS Read the Label! Nutrition Facts 20 oz. cola Serving Size: 1 bottle (591mL) Servings Per Container: 1 Amount Per Serving Calories 240 Calories from Fat 0 % Daily Value

More information

Water. Nutrition Facts Serving Size 20 fl oz (591 ml) Servings Per Container 1. Amount Per Serving Calories 0 Calories from Fat 0

Water. Nutrition Facts Serving Size 20 fl oz (591 ml) Servings Per Container 1. Amount Per Serving Calories 0 Calories from Fat 0 Water Serving Size 20 fl oz (591 ml) Servings Per Container 1 Calories 0 Calories from Fat 0 Sodium 0mg 0% Total Carbohydrate 0g 0% Sugars 0g Not a significant source of other nutrients. Ingredients: PURIFIED

More information

Information on vitamins. Good for eyes, sight, skin and growth. Excess is harmful to pregnant women who should avoid vitamin A rich foods.

Information on vitamins. Good for eyes, sight, skin and growth. Excess is harmful to pregnant women who should avoid vitamin A rich foods. Information on vitamins. Vitamin A. Good for eyes, sight, skin and growth. Excess is harmful to pregnant women who should avoid vitamin A rich foods. Cod liver oil. Butter. Double cream. Cheese. Vitamin

More information

1. The ingredients of food contain some components that are needed by our body. These components are called

1. The ingredients of food contain some components that are needed by our body. These components are called Class: VI Subject: Biology Topic: Components of Food No. of Questions: 20 Duration: 60 Min Maximum Marks: 60 1. The ingredients of food contain some components that are needed by our body. These components

More information

Chapter. The Micronutrients: Vitamins and Minerals. Images shutterstock.com

Chapter. The Micronutrients: Vitamins and Minerals. Images shutterstock.com Chapter 13 The Micronutrients: Vitamins and Minerals Images shutterstock.com Objectives Differentiate between fat-soluble vitamins and water-soluble vitamins. List functions and sources of major minerals

More information

2.4. DAILY DIETARY INTAKE XA H.S. DANG Low Level Counting Laboratory, Bhabha Atomic Research Centre Hospital, Mumbai, India

2.4. DAILY DIETARY INTAKE XA H.S. DANG Low Level Counting Laboratory, Bhabha Atomic Research Centre Hospital, Mumbai, India 2.4. DAILY DIETARY INTAKE XA9846834 H.S. DANG Low Level Counting Laboratory, Bhabha Atomic Research Centre Hospital, Mumbai, India Introduction The knowledge of the daily dietary intake pattern of a population

More information

Class: PG diploma in yoga therapy Subject foundation of yoga Paper foundation of yoga

Class: PG diploma in yoga therapy Subject foundation of yoga Paper foundation of yoga Class: PG diploma in yoga therapy 1 year Subject foundation of yoga Paper foundation of yoga 1 Students will be able to know about various schools of yoga by text books. 2 Students will be able to understand

More information

Section 4: Exercise Physiology. Diet and nutrition and their effect on physical activity and performance

Section 4: Exercise Physiology. Diet and nutrition and their effect on physical activity and performance Section 4: Exercise Physiology Diet and nutrition and their effect on physical activity and performance Learning Objectives 1. Identify the seven classes of food as: carbohydrates, fats, proteins, vitamins,

More information

Basic Nutritional Science

Basic Nutritional Science WTCS Repository 10-806-172 Basic Nutritional Science Course Outcome Summary Course Information Description Total Credits 3.00 This course provides an introduction into the science of nutrition. Basics

More information

Food Composition Tables - Kenya Review and update

Food Composition Tables - Kenya Review and update Food Composition Tables - Kenya Review and update Angela Kimani Head of Nutrition Unit FAO-KE 1 Introduction Food composition tables (FCT) are important guidelines in nutrition. The Kenyan FCT were published

More information

Serving Size. Serving size is written using grams, ounces, cups, pieces, etc. Be sure to compare to the servings per container!

Serving Size. Serving size is written using grams, ounces, cups, pieces, etc. Be sure to compare to the servings per container! Reading Food Labels Food Labels HIGHLY regulated by the FDA or USDA Food labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc. Nutrition

More information

Chewing the fat about fat!

Chewing the fat about fat! Chewing the fat about fat! When we talk about fat, most people think of fatty foods, like fries and fatty meats. But fat is an essential nutrient. It plays an important role in the many functions that

More information

Nutrient Intake of Lactating Mothers from Rural and Urban Areas. Asha Kawatra and Salil Sehgal

Nutrient Intake of Lactating Mothers from Rural and Urban Areas. Asha Kawatra and Salil Sehgal Kawatra, Asha; Sehgal, Salil : Nutrient Intake of Lactating Mothers from Rural and Urban Areas. Indian Journal of Social Research. 39(2) April-June 1998. P 91-99. ---------------------------------------------------------------------------------------------------------------------

More information

Where are we now? Expected New Cancer Diagnosis in 2016 American Cancer Society. Cancer Facts & Figures Atlanta: American Cancer Society; 2016.

Where are we now? Expected New Cancer Diagnosis in 2016 American Cancer Society. Cancer Facts & Figures Atlanta: American Cancer Society; 2016. Dr. Pat Buchar, DC Where are we now? Expected New Cancer Diagnosis in 2016 American Cancer Society. Cancer Facts & Figures 2016. Atlanta: American Cancer Society; 2016. Why haven t we made progress? 1.

More information

SFHCNH14 Deliver Yoga Therapy to clients

SFHCNH14 Deliver Yoga Therapy to clients Overview This standard is about delivering yoga therapy to meet an individual's needs. Yoga is a living practical philosophy. Those who practice yoga regularly and appropriately gain an awareness of themselves

More information

Food for Thought January 26, 2012

Food for Thought January 26, 2012 Food for Thought January 26, 2012 Why is nutrition important? The foods you eat provide the energy your body and mind need to function. The foods you eat build and support your immune system, hormones,

More information

4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET PHYSICAL EDUCATION DIET AND ENERGY DIET AND SPORT

4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET PHYSICAL EDUCATION DIET AND ENERGY DIET AND SPORT 4º ESO PRINCIPLES OF TRAINING FOOD BALANCE DIET DIET AND ENERGY PHYSICAL EDUCATION DIET AND SPORT FOUR BASIC PRINCIPLES OF TRAINING Specificity Overload Progression Reversibility Training needs to be done

More information

HARMONIZING NUTRIENT DATABASES FOR NORTH AMERICAN POPULATIONS: THE CARIBBEAN PERSPECTIVE. Pauline M. Samuda, Caribbean Food and Nutrition Institute

HARMONIZING NUTRIENT DATABASES FOR NORTH AMERICAN POPULATIONS: THE CARIBBEAN PERSPECTIVE. Pauline M. Samuda, Caribbean Food and Nutrition Institute HARMONIZING NUTRIENT DATABASES FOR NORTH AMERICAN POPULATIONS: THE CARIBBEAN PERSPECTIVE Pauline M. Samuda, Caribbean Food and Nutrition Institute The development of a comprehensive nutrient database for

More information

Nestlé New Zealand. Healthy Kids Industry Pledge. Our nutrition commitments

Nestlé New Zealand. Healthy Kids Industry Pledge. Our nutrition commitments Nestlé New Zealand Healthy Kids Industry Pledge Our nutrition commitments 2017 2020 Introducing our 2020 nutrition Supporting individuals and their families with tastier and healthier food choices Launch

More information

Accreditation: The course is recognized by international Ayurveda organisms (http://www.cysurya.milano.it/surya_eng/france.html).

Accreditation: The course is recognized by international Ayurveda organisms (http://www.cysurya.milano.it/surya_eng/france.html). Certified Ayurveda Technician Training Promoted by: C. Y. Surya, International Yoga and Ayurveda School the Ayurveda France, International Treatment and Training Centre, the World Movement for Yoga and

More information

A: Because you get more fibre from the skin and flesh when you eat the fruit. MODIFIERS:

A: Because you get more fibre from the skin and flesh when you eat the fruit. MODIFIERS: Canada Question Day Bank- Picnic Difficult MATERIALS 1. Why should & you SPACE: choose foods low in salt? Lorem A: Salt ipsum can increase dolor sit blood amet, pressure consectetuer and can adipiscing

More information

Nutrients are: water carbohydrates lipids proteins. minerals vitamins fiber

Nutrients are: water carbohydrates lipids proteins. minerals vitamins fiber Nutrients are: water carbohydrates lipids proteins minerals vitamins fiber WATER Essential nutrient 55-65% body weight Body loses water through evaporation, excretion, and respiration The only nutrient

More information

CHFFF Lesson 1 What are some examples of sweetened drinks? CHFFF Lesson 1 Why are 100% fruit juice and flavored milk the only slow drinks?

CHFFF Lesson 1 What are some examples of sweetened drinks? CHFFF Lesson 1 Why are 100% fruit juice and flavored milk the only slow drinks? CHFFF Lesson 1 What are some examples of sweetened drinks? CHFFF Lesson 1 Why are 100% fruit juice and flavored milk the only slow drinks? CHFFF Lesson 1 What are some concerns about diet drinks? CHFFF

More information

Recognize the relation between nutrition & health. Understand the types of Classification of nutrients. Provide structural materials

Recognize the relation between nutrition & health. Understand the types of Classification of nutrients. Provide structural materials By the end of this session you ll be able to : Define nutrition, nutrition science Recognize the relation between nutrition & health. Understand the types of Classification of nutrients deal with the Food

More information

Nutritional information

Nutritional information 3. Processing food 3.3 Food labels 3.3.2 Nutritional information ENERGY AND NUTRIENTS In addition to product information, labels include a host of nutritional information, in particular the product s energy

More information

c0 MASTER OF SCIENCE (DIETETICS AND to FOOD SERVICE MANAGEMENT) v-i

c0 MASTER OF SCIENCE (DIETETICS AND to FOOD SERVICE MANAGEMENT) v-i No. of Printed Pages : 5 1MFN-0041 c0 MASTER OF SCIENCE (DIETETICS AND to FOOD SERVICE MANAGEMENT) v-i 00 Term-End Examination CD June, 2010 MFN-004 : ADVANCE NUTRITION Time : 3 hours Maximum Marks : 100

More information

CLASS 6 COMPONENETS OF FOOD

CLASS 6 COMPONENETS OF FOOD CLASS 6 COMPONENETS OF FOOD The major nutrients in our food are CARBOHYDRATES, FATS, PROTEINS, MINERALS, VITAMINS, DIETARY FIBRE (ROUGHAGE), The tests for presence of carbohydrates, and are simpler. Types

More information

Lesson 1 Carbohydrates, Fats & Proteins pages

Lesson 1 Carbohydrates, Fats & Proteins pages Lesson 1 Carbohydrates, Fats & Proteins pages 190-201 What are the 3 classes of nutrients that supply your body with energy and how does the body obtain the energy from foods? Describe the roles that carbohydrates,

More information

The University of Burdwan

The University of Burdwan The University of Burdwan Syllabus for 3 - Year Degree Course in PHYSICAL EDUCATION (General) with effect from 2006 2007 onwards PART- I First Paper 100 Marks GROUP A: PRINCIPLES AND HISTORY OF PHYSICAL

More information

Nutrition for Health. Nutrients. Before You Read

Nutrition for Health. Nutrients. Before You Read CHAPTER 10 LESSON 2 Nutrition for Health Nutrients BIG Idea Each nutrient in your diet plays a unique and essential role in keeping you healthy. Before You Read Sometimes figuring out what to eat can be

More information

CONCEPTS: OBJECTIVES: MATERIALS:

CONCEPTS: OBJECTIVES: MATERIALS: CONCEPTS: Adolescence is considered to be the period of maximum growth both in terms of height and weight. Nutrition plays an important role in providing fuel and nutrients to support this rapid growth.

More information

Look at the label. Nutrition information on food labels... Nutrition claims There are two types of nutrition claims:

Look at the label. Nutrition information on food labels... Nutrition claims There are two types of nutrition claims: Look at the label Nutrition information on food labels... Nutrition claims There are two types of nutrition claims: Helps you make informed food choices Helps you follow Canada s Food Guide to Healthy

More information

Nutritional Profile of Urban Preschool Children of Punjab

Nutritional Profile of Urban Preschool Children of Punjab KamlaRaj 2003 Anthropologist, 5 (3): 149153 (2003) Nutritional Profile of Urban Preschool Children of Punjab Inderjit Singh and Kiran Grover Growth retardation and malnutrition are the major public health

More information

Food consumption pattern and nutrient intake of elderly

Food consumption pattern and nutrient intake of elderly FOOD SCIENCE RESEARCHPAPER RESEARCH JOURNAL e ISSN-2230-9403 Visit us : www.researchjournal.co.in Volume 6 Issue 2 October, 2015 215-219 DOI : 10.15740/HAS/FSRJ/6.2/215-219 Food consumption pattern and

More information

Effect of Socio Economic Factors on Food and Nutrient Consumption of Rural Women

Effect of Socio Economic Factors on Food and Nutrient Consumption of Rural Women IOSR Journal Of Humanities And Social Science (IOSR-JHSS) Volume 23, Issue 12, Ver. 4 (December. 2018) 65-79 e-issn: 2279-0837, p-issn: 2279-0845. www.iosrjournals.org Effect of Socio Economic Factors

More information

NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT

NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT NUTRITION: THE STUDY OF HOW THE BODY UTILIZES THE FOOD WE EAT NUTRIENT: a chemical found in food that is needed for life and growth, & the building blocks to make your body function correctly! WHAT DO

More information

KEY INDICATORS OF NUTRITION RISK

KEY INDICATORS OF NUTRITION RISK NUTRITION TOOLS KEY INDICATORS OF Consumes fewer than 2 servings of fruit or fruit juice per day. Consumes fewer than 3 servings of vegetables per day. Food Choices Fruits and vegetables provide dietary

More information

Energy Crisis: Natural Remedies to Help You Feel Your Best. Join us for Retail and Consulting Webinars later this month 9/13/2011. September 13, 2011

Energy Crisis: Natural Remedies to Help You Feel Your Best. Join us for Retail and Consulting Webinars later this month 9/13/2011. September 13, 2011 Energy Crisis: Natural Remedies to Help You Feel Your Best September 13, 2011 Join us for Retail and Consulting Webinars later this month 11 am, 6 pm MST Retail Wed 9/21 Consulting Thurs 9/22 www.nspwebinars.com

More information

3. A diet high in saturated fats can be linked to which of the following? A: kidney failure B: bulimia C: anorexia D: cardiovascular disease

3. A diet high in saturated fats can be linked to which of the following? A: kidney failure B: bulimia C: anorexia D: cardiovascular disease Nutrition and Health 1. A substance needed by the body for growth, energy, repair and maintenance is called a. A: nutrient B: carbohydrate C: calorie D: fatty acid 2. All of the following are nutrients

More information

Eating in America. Sooyoung Uhm, RD, LD Student Health Services Jan 2019

Eating in America. Sooyoung Uhm, RD, LD Student Health Services Jan 2019 Eating in America Sooyoung Uhm, RD, LD Student Health Services Jan 2019 American eating habits Standard American diet (SAD): excess consumption of refined carbohydrates, fatty meats and added fats that

More information

Healthy Eating & Staying Healthy

Healthy Eating & Staying Healthy Healthy Eating & Staying Healthy A Healthy Diet and Our Body If our bodies are human machines food is our fuel. How well we eat, affects how well our bodies work, and how long we live. It is especially

More information

Human Nutrition. MASC 350 Southwestern College Professional Studies COURSE SYLLABUS

Human Nutrition. MASC 350 Southwestern College Professional Studies COURSE SYLLABUS Human Nutrition MASC 350 Southwestern College Professional Studies COURSE SYLLABUS I. Course Catalog Description This course will provide learners fundamental knowledge of the science of nutrition. Learners

More information

Article title: Intakes of whole grain in an Italian sample of children, adolescents and adults

Article title: Intakes of whole grain in an Italian sample of children, adolescents and adults Article title: Intakes of whole grain in an Italian sample of children, adolescents and adults Jounal name: European Journal of Nutrition Author names: Stefania Sette, Laura D Addezio, Raffaela Piccinelli,

More information

Suggested layout: outer board measures 23 tall x 35 wide cork part measures 21 tall x 33 wide. Why should I read nutrition labels?

Suggested layout: outer board measures 23 tall x 35 wide cork part measures 21 tall x 33 wide. Why should I read nutrition labels? Suggested layout: outer board measures 23 tall x 35 wide cork part measures 21 tall x 33 wide Title: What s in a label? Why should I read nutrition labels? Ingredients 5 x 10 The Nutrition Facts label

More information

Lean Meats Grades K-2

Lean Meats Grades K-2 Lean Meats Grades K-2 November Lean Meats November Lean Meats November Lean Meats November Lean Meats Who Lives on a Farm? Source: National Pork Board Root Vegetables Grades K-2 Beets Beet B/is/for/beautiful

More information

Vitamins and Minerals

Vitamins and Minerals Eating Right Vitamins and Minerals Many claims about vitamins and minerals may be misleading and confusing. The following lists tell what vitamins and minerals do, where they are found and the current

More information

Lean Meats Grades 3-5

Lean Meats Grades 3-5 Lean Meats Grades 3-5 November Lean Meats 6/29/2016 Cryptogram CRYPTOGRAM A B C D E F G H I J K L M N O P Q R S T U V W X Y Z, 17 13 3 6 15 13 3 20 4 3 9 13 8 13 3 17 20 8 25! 5 12 17 17 22 5 19 9 22 20

More information

Chapter 4: Nutrition. ACE Personal Trainer Manual Third Edition

Chapter 4: Nutrition. ACE Personal Trainer Manual Third Edition Chapter 4: Nutrition ACE Personal Trainer Manual Third Edition Introduction SCAN group of dieticians who practice in sports and cardiovascular nutrition [SCAN]; locate local SCAN dieticians by contacting

More information

Impact of nutrition counselling on the nutritional status of the gestational diabetics

Impact of nutrition counselling on the nutritional status of the gestational diabetics Journal of Ecofriendly Agriculture 10(2): 191195 : 2015 Impact of nutrition counselling on the nutritional status of the gestational diabetics Department of Food and Nutrition, College of Home Science,

More information

P A T I E N T H A N D B O O K

P A T I E N T H A N D B O O K PATIENT HANDBOOK Heal Your Gut, Heal Your Body The gastrointestinal (GI) tract is one of the most sophisticated systems of the human body. We often think of the GI tract for its primary role in digesting

More information