West Bengal Board Class 11 Nutrition Syllabus 2024-25: Download In PDF

Acquaint them with basic knowledge and understanding of the subject matter which will act as a foundation for higher studies In Nutrition like BSc (Food and Nutrition/ Nutrition Management), Vocational courses like BSc Clinical Nutrition and Diabetics and other related diploma and short term courses of various Universities. 

Apply the basics of Nutrition both theoretical and practical field in their future courses related to the subject like Nutrition Advisor/ Consultant Nutritionist/Dietitian/HeaIth Educator etc. 

Prepare for a diverse field of opportunities apart from the core subject like related fields of Nursing and GNM courses, OT Technician, ICDS worker etc.

Develop functional skills in the learners for their domain of career and employment in this field. 

Be enriched and equipped for higher studies in the related field. 

Appreciate the discipline for professional career. 

Semester 1

Unit I INTRODUCTION TO FOOD, NUTRITION AND HEALTH

Chapters-

Basic concept of Food, Nutrition, Nutrients and Nutrition Science:

Food-definition, components of food.

 Classification of food according to physiological functions performed, components in it and source of origin. 

Social and Psychological functions of food.

Nutrients-definition, types-macro and micronutrients in food.

 Proximate and protective principles of food.

 Energy from food and calorie concept.

Standard food, adequate food and Balanced diet. 

Nutrition definition, five phases of Nutrition in body (outline only ,detail to be discussed in later units 

 Relation between food and Nutrition. 

Nutrition Science and its application {elementary idea).

Il. Concept of Health in relation to Nutrition

Health-definition, dimensions of health-namely physical, mental and social, positive health Indicators. 

 Malnutrition as a health disorder-definition, causes of malnutrition in India.

 Classification of Malnutrition-Over, Under and Imbalance. 

Specific deficiency disorders (outline only, details to be covered in later units).

Nutritional Status-concept and methods of assessment of Nutritional status namely — Anthropometric, Biochemical, Clinical, Diet Survey etc. 

Biophysical examination, Functional assessment and use of growth chart for assessment of nutritional status. 

Unit II Macromolecules in Nutrition

Chapters-

Carbohydrates in Nutrition:

 Basic concept of Carbohydrates as compounds of carbon, definition. 

Dietary sources and daily requirements.

Structural Classification of carbohydrates based on simple sugar units in them ( elementary concept).

Chemical structure of Hexoses (Glucose and Fructose straight chain only) and basic concept of isomer. 

Monosaccharaides -(Glucose, Fructose and Galactose only ).

Concept of ketohexose, aldohexose, reducing and non- reducing sugar with examples. 

Elementary idea of Polymer and monomer.

Disaccharides and their products on hydrolysis (elementary concept). 

Polysaccharides ( elementary concept, chemical structure not required).

 Physiological functions of carbohydrates. 

Dietary Fiber types and its role in health.

Effect of excess and deficiency of carbohydrates in humans. 

II Proteins in Nutrition:

Protein definition.

 Amino acids -definition, Amino acids as structural units of Protein. 

General structural formula of amino acids, peptide bond and 15 formation of dipeptide. 

Protein precipitation, coagulation (denaturation).

 Nutritional classification of amino acids- Essential and non-essential amino acids.

 Dietary sources and daily requirements.

 Classification of proteins according to source of origin, structure and nutritive quality. 

Vegetable protein Vs. Animal protein.

Physiological functions of protein.

 Deficiency and excess intake effects.

Nitrogen Balance( Elementary concept).

Assessment of protein quality-PER, DC, BV, NPU and chemical score {elementary concept), Reference protein. 

III Fats and oils in Nutrition: 

Fats definition, dietary sources, daily requirement.

 Chemical structure of Fat (as a compound of fatty acid and glycerol).

 Chemical properties of Fat namely Saponification, Hydrolysis, Hydrogenation, Rancidity. Physiological functions of Fat.

 Classification of fats according to dietary sources, visibility, state at room temperature and chemical structure (elementary).

Vegetable oil vs. Animal Fats.

Fatty acids as component of fat molecules (Elementary concept of the following) Nutritional classification of fatty acids- Essential Fatty Acids (EFA),Saturated Fatty acids (SFA), Unsaturated Fatty Acids (UFA).Polyunsaturated Fatty Acids (PUFA) omega 3 and 6 -nutritional significance , Mono Unsaturated Fatty Acids ( MUFA),Trans fatty acids.

 Cholesterol-types in serum (elementary concept), normal serum level of total Cholesterol. 

Effect of excess level. 

Semester 2

Unit I MICROMOLECULES IN NUTRITION I 

Vitamins in Nutrition: Basic concept:

Vitamins definition, history of term vitamin.

Elementary concept and examples of Antivitamin, Provitamin, Pseudo vitamin, Avitaminosis, Hypervitaminosis. 

 Characteristic features of vitamins (elementary). 

 Classification of Vitamins based on solubility, Difference between fat and water soluble vitamins.

II Vitamins ( Fat soluble):

Fat soluble vitamins-A,D,E,K- elementary concept of their chemical name, dietary sources, daily requirements , physiological functions , deficiency symptoms / diseases and excess intake effects . (Deficiency diseases to be detailed in later semesters). 

III Vitamins (Water Soluble) and new concept of neutraceuticals:

Water soluble vitamins-B complex ,Vit C- elementary concept of their chemical name, dietary sources, daily requirements, physiological functions, deficiency symptoms / diseases and excess intake effects (Deficiency diseases to be detailed in later semesters).

Current application of Nutrition in health sciences: Elementary concept of Antioxidants Phytochemicals, Nutraceuticals, Prebiotics and Probiotics, Functional foods.

Unit II MICROMOLECULES IN NUTRITION II  

Chapters Minerals in Nutrition:

Minerals definition, Macro and Microelements /trace elements elementary concept.

 Macro elements-Calcium, Phosphorous, Magnesium, Sodium and Potassium-their dietary sources, daily requirements, Bioavailability ( Ca only ),physiological functions and deficiency symptoms ,effects of excess intake ( Deficiency diseases to be detailed in later semesters).

Micro elements-Iron, lodine, Fluorine and Chlorine - their dietary sources, daily requirements, Bioavailability ( Fe only ),physiological functions and deficiency symptoms ,effects of excess intake ( Deficiency diseases to be detailed in later semesters).

II. Water in health and Nutrition:

 Role of water in human physiology.

 Water Balance and daily water intake amount thirst center of brain.

Nervous, endocrine and renal mechanism of water balance regulation(outline and elementary concept only).

 Effect of positive and negative water balance.

Unit III MEAL PLANNING AND FOOD GROUPS 

Chapters: 

 Meal planning: Meal planning concept, aims and objectives, principles and the governing factors of meal planning.

 Steps in meal panning (outline concept only).

 Advantages of Meal planning.

Adult Consumption Unit or Man Value.

Il Food Groups and Commodities

Basic food groups highlighting ICMR 2010 Classification. 

 Food Pyramid and its role in Balanced Diet.

Plate method ( My plate of the day ) for balanced diet concept.

Food Commodities in food groups and only brief idea of their nutritive value namely: Cereals and Millets, Pulses and Legumes, Soya bean, Fruits and Vegetables ‚Milk and Milk products, Poultry ‚Egg, Meat ,Fish Nuts , Oilseeds, Sugar and Jaggery, Honey. 

 Low cost balanced diet.  Vegetarianism and its types. 

Unit IV MEAL PREPARATION AND DAILY ALLOWANCES FOR INDIANS 

Chapters: 

Meal preparation- Cooking- objectives, need and advantages.

Different methods of cooking- their process, temperature involved and advantages. 

Effect of cooking on different nutrients.

Precautions for prevention of loss of nutrients while cooking or pre preparation of food. 

Means to increase nutritive value of food.

Process of preparation of the following with retention of proper nutritive value: Rice, vegetables, meat , fish and egg.

Kitchen Sanitation and Kitchen garden-it's utility. 

II Balanced diet for different age groups.

Balanced Diet concept, RDA for Indians - 2020 (NIN), concept of EAR (NIN 2020) latest updated values. 

Rules for preparing a balanced diet and Nutritional allowances in different age groups namely( elementary concept only) : a. Adult nutrition (Reference Man and Women) b. Preschoolers nutrition c. Nutrition for School going children and packed lunch, d. Adolescent nutrition and their feeding problem like Anorexia. and Bulimia Nervosa, use of junk food, fast food- ill effects e. Geriatric nutrition.