This course is a planned sequence of instructions consisting of Units meant for developing employability and vocational competencies of students of Class XI opting for vocational subject along with general education subjects. The syllabus for Part B is divided into six units.

Part B: Vocational Skills (60 Marks)

Unit 1: Food and Nutrition: Basic Concepts (15 Marks)

  • Food, Nutrition, Health, Fitness, Primary Health Care and Nutritional Status (Definition, Interrelationship in maintaining good health and well being)
  • Food (Functions and Constituents of food –Nutrient and Food Groups : Basic concepts
  • Nutrients: Functions, Sources, Digestion, Absorption, Utilization and Requirements
  • Recommended Dietary allowances and RDA for Indians (ICMR 2010) and their uses in planning diets.
  • Concepts of meal planning, factors affecting meal planning, and Balanced diet (concept and guidelines in planning balanced diets)

Unit 2: Nutrition through the Life Cycle (15 Marks)

  • Nutrition during Infancy (0-1years) and Preschool years (1-6 years): Infancy, preschool period (critical from Growth, development view point, nutrient requirements - Infant and Young \ Child Feeding practices, planning balanced diet for infants, preschoolers and special considerations for feeding young children.
  • Nutrition during Childhood and Adolescent: Growth, Development, Nutrient needs, meeting nutrient needs through planning balanced diets, packed lunches factors influencing food and nutrient needs during adolescence (peer pressure, body image, media, stress, fasting)
  • Nutrition during Adulthood and Old Age: Factors influencing nutrient requirements (age, gender, activity level-sedentary, moderate, heavy) Nutrient needs (RDA) and meeting requirement by planning balanced diets.
  • Nutrition during pregnancy and lactation: Understanding why pregnancy and lactation are critical from nutritional point of view, recommended dietary allowances and planning balanced diets. Special considerations in pregnancy-nausea, vomiting, heart burn, constipation)

Unit 3: Public Health and Nutrition: Basic Concept (10 Marks)

  • Human Development Index (HDI), Sustainable Developmental Goals (SDG): Basic Concepts
  • Malnutrition (Undernutrition / Overnutrition): Concept/definition, causes (conceptual framework by UNICEF)), consequences
  • Methods for assessment of nutritional status (Direct methods - Anthropometry, Biochemical, Clinical, Dietary survey: Basic concept)

Unit 4: Public Health and Nutrition Disorders (10 Marks)

  • Major Deficiency Disorders: (PEM in the context of underweight, stunting, wasting, SAM; Nutritional Anemia with special reference to Iron Deficiency Anemia; Vitamin A Deficiency (Exophthalmia); Iodine Deficiency Disorders; Zinc deficiency: Prevalence, Causes, Consequences and its control.
  • Other Nutritional Problems: Vitamin B complex deficiencies, vitamin C deficiency, Vitamin D deficiencies.
  • Overweight / Obesity: Definition / Classification (WHO), Causes and Consequences.
  • Non Communicable Diseases (Diabetes, CVD, cancer): Concept, Prevalence, Causes (Behavioural) and Consequences

Unit 5: Public Health and Nutrition: Programmes and Policies (5 Marks)

  • National program for welfare of women & Children :objectives, beneficiaries, functions/components) (ICDS, Midday meals)
  • Programmes for welfare of Adolescent girls and Women (Rashtriya Kishore Swasthya Karyakram (RKSK), Rajiv Gandhi Scheme for Empowerment of Adolescent Girls (SABLA), Indira Gandhi Maitritva Sahyog Yogna (IGMSY)

Unit 6: Nutrition Education, Communication and Behaviour Change (5 Marks)

  • Information, Education and Communication (IEC) for Behaviour Change: Definition, Nutrition Education: Need, Scope and Importance
  • Process of nutrition education communication
  • Nutrition Communication: Media and Multi-Media combinations: Types (Interpersonal communication: Individual and group approach; Mass Media, Traditional Media)