Health Talk Plan

On
Balanced Diet

Submitted to- Ms. Tarika Sharma

Lecturer, ILBS CON

Submitted by- Ms Manisha

MSc Nursing I year ILBS CON
Subject- Clinical Specialty-II
Topic- Balanced Diet
Name of the Student Teacher- Ms Manisha
Name of the Evaluator- Ms Tarika Sharma
Class/Group/Batch- MSc Nursing II year Students Batch- 2017-2019
Date and Time- 7-Feb-19, 12:30 pm
Duration and Length of talk- 15 min
Venue- Medical Ward, GB Pant Hospital
Method of Teaching- Lecture and Discussion
Previous Knowledge- Students will have some knowledge regarding Diet.
General Objectives- At the end of the session the group will be able to understand about
Balanced Diet
Specific Objectives-
At the end of session group will be able to-
1. Enlist types of nutrients
2. Discuss benefits of balanced diet
3. Explain the functions of nutrients
4. Discuss about food pyramid
5. Explain nutrients deficiency related diseases
6. Enumerate sources of nutrition
Time Specific Content Teaching Evaluation
Objective Learning
Activities
30 To Introduction to self- Greetings of the day! I Manisha of MSc Nursing II year
sec introduce student of CON ILBS will going to discuss about Balanced Diet.
myself and
topic Introduction to the topic- A balanced diet is food that includes all of the Lecture and
dietary needs of the organism in the correct proportions.It consists of Discussion
Carbohydrates, Proteins, Fats, Vitamins and Minearls.

1 min To enlist Types of Nutrients:

types of What are the
nutrients 1. Major: Proteins, Carbohydrates and Fats nutrients of
balanced diet?
2. Micro: Minerals, Calcium, Magnesium, Phosphorus, Zinc and
Selenium.
3. Vitamins- A, B, C, D, E and K
4. Water
1 min To discuss Benefits of Balanced Diet: Lecture and What are the
benefits of Discussion benefits of
 balanced  Ensures optimal macronutrient intake balanced diet?
diet
 Facilitates hydration
 Prevents diseases
 Induces peaceful sleep
 A better and happier lifestyle
3 min To explain Functions of Nutrients: Lecture and Enlist the
the Discussion functions of
functions of Proteins: nutrients
nutrients  Helps in tissue and muscle building.
 Boost up immunity
 Helps to maintain fluid balance
 Healing
Carbohydrates:
 Energy giving compound for daily activity
 Necessary for proper working of brain, heart, nervous tissues.
Fats:
 It provides energy
 Important for transport of vitamin a, d, e and k.
 Cover organs acts as insulators to our vital organs like Heart, Kidney
and Liver.
Minerals:
  Inorganic elements found in food that are essential to life processes.
 They are Calcium, Phosphorus, Sodium, Potassium, Magnesium, Iron
and Zinc.
Calcium:
 Helps in proper bone formation
 Helps in Cells signalling, Blood clot formation and muscle contraction.
Iron and Folic Acid:
 Most important for proper haemoglobin levels in our body.
 Its deficiency causes anaemia.
Sodium:
 A mineral that regulates body fluid volume, concentration and acid-
base.
Magnesium:
 A mineral found mainly inside muscles, soft tissues and bone.
 It functions in many enzyme processes.
Zinc:
 A mineral involved in wound healing, taste sensation, growth and
sexual maturation and regulating metabolism.
Iodine:
 It is needed for the normal metabolism of cells.
 It is needed for normal thyroid function and for the production of
 thyroid hormones.
Vitamins:
 Helps in normal growth, maintenance and reproduction.
3 min To discuss Food Pyramid: Lecture and Explain each
about food Discussion step of food
pyramid A food pyramid is a graphical pyramid shaped nutrition guide, divided into pyramid
sections. Each section represents a specific food group and shows the
recommended intake for each food group. The pyramid shape graphic,
illustrates a higher daily intake of foods at the bottom of the pyramid, and a
smaller intake of foods at the top of the pyramid.

 Cereals ,legumes/beans, dairy products at the base should be eaten in

sufficient quantity;
  Vegetables and fruits on the second level should be eaten liberally;
 Animal source foods and oils on the third level are to be eaten
moderately; and
 At the apex, highly processed foods that are high in sugar and fat are to
be eaten sparingly.

1.5 To explain Nutrients Deficiency Diseases: Lecture and Enlist diseases

min nutrients Discussion of nutrient
deficiency Vitamin A: Night blindness and Xerophthalmia deficiency
related Vitamin B: Beri-Beri, Anemia
diseases
Vitamin C: Scurvy
Vitamin D: Rickets
Vitamin E: Skin diseases
Vitamin K: Delay wound healing, Haemorrhage
Protein: Protein energy malnutrition
5 min To Sources of nutrition: Lecture and Enumerate
enumerate Discussion sources of
sources of nutrition
nutrition

High Protein Diet Iron Rich Diet

Carbohydrate Rich foods Good Fat Foods

Bad Fat Foods Vitamin Rich Foods

30 Summary
sec
A well-balanced diet means eating the right amount of nutrients to supply the
body with the energy it needs to function properly. It also means getting the Lecture and
right amount of nutrition to support growth and development. Discussion
Conclusion
30
sec Eat well balanced diet including all the nutrients with smaller and frequent
meals.

Bibliography
 https://healthfully.com/358771-balanced-diet-food-pyramid.html
 https://www.studydhaba.com/balanced-diet-components-pdf-download/
 http://www.wcbbf.org/pdf/balanceddiet/0.pdf
 https://www.usfsa.org/content/Balance.pdf