Tamil Nadu HSE First Year Nutrition and Dietetics study plan

Distinguish carbohydrates, proteins, and lipids by their elemental composition, classification, and energy yield per gram, and write a one-page comparison table from memory.

List at least six food sources each of carbohydrates (simple and complex), proteins (complete and incomplete), and lipids (saturated, unsaturated), and classify each source by food group.

Explain the functions of each macronutrient in the body, including structural, regulatory, and energy roles, in your own words without notes.

Describe the clinical signs of protein-energy malnutrition, protein deficiency, and essential fatty acid deficiency, and match each sign to its cause.

Define nutrition, dietetics, and the scope of the field, and list five career paths with the qualification each requires.

Classify vitamins into fat-soluble and water-soluble groups and state one key function and one deficiency disease for each vitamin.

Classify minerals into macro and micro groups and state one key function and one deficiency disorder for calcium, iron, iodine, zinc, and fluorine.

Build a table of at least ten foods with the vitamin or mineral each is richest in, and mark which are cheap, locally available Tamil Nadu foods.

Sort 30 common foods into the five food groups and identify two nutrients each group contributes most.

Explain the difference between a nutrient deficiency disease and a nutrient toxicity, giving one example of each.

Trace the path of a mixed meal through the mouth, stomach, and small intestine, naming the enzyme acting at each step and the end product formed.

Describe absorption of glucose, amino acids, and fatty acids across the intestinal wall, including the role of bile and the lymphatic route for fats.

Explain the fate of absorbed glucose, amino acids, and fatty acids in metabolism, including glycolysis, deamination, and beta-oxidation in outline only.

Identify at least four factors that reduce nutrient absorption (for example phytates, fibre, tannins) and one food pairing that improves iron absorption.

Re-test last week's macronutrient deficiency signs and correct any that were missed.

Define basal metabolic rate, resting energy expenditure, and thermic effect of food, and state the approximate share of total energy each contributes.

Calculate the energy requirement of one sample adult using body weight, physical activity level, and the BMR formula, showing every step.

Describe how age, sex, body size, pregnancy, and climate change energy needs, and give one example of each.

State the ICMR dietary guidelines for a balanced diet and explain what a balanced diet means in terms of food groups and portions.

Use a food exchange list to swap one cereal portion for another and one pulse portion for another, keeping energy roughly constant.

State the additional energy and protein needs of a pregnant woman and a lactating mother, and explain why each increase is needed.

Describe the nutritional priorities of infancy, including exclusive breastfeeding for six months and the timing of complementary feeding.

List the nutrition-related concerns of adolescence (iron, calcium, skipping meals) and of old age (chewing difficulty, low appetite, osteoporosis risk).

Adapt the balanced-diet plan from week 4 for a pregnant woman, a school child, and an elderly person, changing portions and consistency appropriately.

Identify two Tamil Nadu cultural food practices that support nutrition and one that may need modification, with a reason for each.

Define malnutrition and distinguish undernutrition from overnutrition, giving two Indian examples of each.

Describe the causes, signs, and prevention of at least four nutritional deficiency disorders common in India, including anaemia, iodine deficiency, and vitamin A deficiency.

Name three national nutrition intervention programmes and state the target group and main service of each.

List five common food-borne illnesses, the organism responsible, and the food most often implicated in each.

State five food-safety practices for home and street food, and explain how drying, salting, refrigeration, and canning preserve food.

Answer 40 self-written recall questions spanning macronutrients, vitamins and minerals, energy, and digestion, and score at least 80 percent.

Redo every calculation-type question (BMR, energy requirement, nutrient per portion) without looking at notes.

Rewrite from memory the deficiency disease associated with each vitamin and mineral, and check against week 2's chart.

Explain in writing how digestion links to energy release, connecting one macronutrient's breakdown to its energy yield.

Identify your three weakest facts from this week and write a short mnemonic or note for each.

Build a full-length mock paper of 60 questions weighted by the official domain percentages and complete it in 90 minutes.

Review the error log from week 7 and confirm each previously missed fact is now recalled correctly.

Recite the five food groups, the ICMR dietary guidelines, and the life-cycle nutrient priorities in one uninterrupted session.

Practise three short-answer responses on community nutrition and food safety, each within five minutes and 100 words.

Write a final one-page summary sheet of the ten domains, one line each, to use as a last-minute revision aid.