B.Com (NEP Syllabus) herbal nutrition Unit 1.pdf

🌿 Herbal Nutrition – Study Material
For I Year B.Com Students (Under NEP Syllabus)

Common Paper – Multi-Disciplinary Course

This easy and student-friendly study material is designed for First-Year B.Com students under the National Education Policy (NEP) Syllabus. It serves as a common paper in the Multi-Disciplinary Course, helping students from diverse academic backgrounds understand the fundamentals of herbal nutrition with clarity and confidence.

The material is organized is for the First unit in a simple and lucid manner to help students grasp the key concepts quickly and prepare effectively for university examinations. Real-life examples, clear explanations, and well-structured points make learning both engaging and practical.

1. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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SEMESTER–I Natural Sciences MLD - HERBAL NUTRITION
Unit I: Definition of herb, herbal Nutrition, Common herbs used in Indian Cuisine.
Importance of medicinal plants–role in human health care–health and balanced diet.
Definition of Herb:
Herbs are plants or plant parts that are used primarily for their flavour, aroma, or health-
promoting properties. They have been an integral part of human life for centuries, serving
multiple roles in food, medicine, and cultural practices. Herbs may include leaves,
flowers, seeds, roots, stems, rhizomes, tubers, or bark, and can be used fresh, dried,
powdered, or as extracts. For example, coriander leaves are used for garnishing, ginger
and turmeric roots are widely used for their medicinal benefits, and cinnamon bark is
both a spice and a therapeutic agent. Beyond culinary purposes, herbs are considered
natural remedies in traditional medicine systems like Ayurveda, Siddha, and Unani. They
contribute to improving digestion, boosting immunity, preventing diseases, and
supporting overall health and wellness.
Salient Features of Herbs:
Flavour and Aroma Enhancement: Herbs such as basil, mint, and coriander
enhance the taste and smell of food, making it more appealing and stimulating
appetite.

2. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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Medicinal Properties: Many herbs contain bioactive compounds that prevent or
treat diseases, e.g., turmeric is anti-inflammatory, and ginger aids digestion.
Versatility in Use: Can be consumed raw, cooked, dried, or as extracts, teas, or
supplements.
Diverse Plant Parts Used: Leaves, roots, seeds, flowers, stems, rhizomes, or
bark can be utilized depending on their nutritional or medicinal value.
Cultural Significance: Herbs are part of rituals, traditional practices, and daily
home remedies across cultures.
Herbal Nutrition
Herbal nutrition is the study and practice of incorporating herbs into a holistic dietary and
lifestyle approach to improve overall health. It combines nutrient-rich foods, herbal
supplements, regular exercise, hydration, and proper sleep to achieve physical and
mental well-being. The approach is personalized, as different individuals have unique
nutritional and health needs. Herbs like tulsi, moringa, ginger, and peppermint can be
included in meals or beverages to boost immunity, improve digestion, and enhance
energy levels. Herbal nutrition not only provides essential nutrients but also serves as a
preventive and therapeutic measure to maintain long-term health.
Salient Features:
Personalized Nutrition: Considers age, health status, and lifestyle to recommend
suitable herbs and foods.

3. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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Integration with Daily Diet: Herbal teas, supplements, or cooked herbs improve
health and enhance flavor.
Preventive and Therapeutic: Herbs help prevent diseases and support recovery
from mild ailments.
Healthy Lifestyle Encouragement: Promotes hydration, exercise, and proper
sleep along with nutrition.
Merits:
Immune System Support: Herbs such as tulsi and garlic strengthen immunity.
Reduced Dependency on Medicines : Regular use of herbs may reduce the
need for synthetic drugs.
Improved Digestion and Metabolism: Ginger, fennel, and other herbs improve
digestion and nutrient absorption.
Common Herbs in Indian Cuisine
Indian cooking is rich in herbs that enhance flavor, aroma, and health benefits. Ginger
and garlic form the base for most curries, adding taste and improving digestion.
Coriander leaves are used for garnishing and in chutneys, providing vitamins and aiding
digestion. Fenugreek leaves (kasuri methi) impart a slightly bitter, earthy taste and are
rich in antioxidants. Curry leaves, essential in South Indian cooking, improve aroma and
digestion. Basil (sweet basil or tulsi) is widely used in teas and home remedies for its

4. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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medicinal properties. These herbs exemplify how Indian cuisine combines taste with
wellness, providing both culinary enjoyment and health benefits.
Salient Features:
Flavor and Aroma: Enhance the sensory experience of food.
Health Benefits: Provide digestive aid, antioxidants, and immune support.
Cultural Integration: Used in traditional dishes, rituals, and home remedies.
Medicinal Plants
Medicinal plants are plants that provide natural compounds used for healing, preventing
disease, and improving overall health. These plants form the basis of traditional medicine
systems and are increasingly validated by modern science. Bioactive compounds from
plants are extracted to develop drugs for conditions such as cancer, infections, and
chronic illnesses. Herbal remedies are often safer than synthetic medicines, as they
typically have fewer side effects. Medicinal plants are versatile in their applications,
addressing common ailments like colds, injuries, or digestive issues, as well as serious
health problems like diabetes, respiratory disorders, and mental health conditions.
Salient Features:
Bioactive Compounds: Contain natural chemicals that have therapeutic effects.

5. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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Traditional and Modern Relevance: Used in Ayurveda, Siddha, and Unani
systems; also integrated into modern medicine.
Safe for Long-Term Use: Fewer side effects than chemical drugs.
Wide Range of Applications: Treat minor and chronic illnesses.
Economic and Cultural Importance:
Rural Livelihood: Cultivation and collection provide income to rural communities.
Commercial Value: Aloe vera, tulsi, and ashwagandha are commercially
cultivated.
Cultural Practices: Used in rituals, festivals, and household traditions.
Nutritional and Cosmetic Value:
Superfoods: Moringa and spirulina provide high nutritional value.
Cosmetic Use: Aloe Vera, neem, and turmeric are used in skin and hair care
products for their healing and protective properties.
Balanced Diet
A balanced diet is one that provides all essential nutrients in the correct proportions to
maintain health, energy, growth, immunity, and mental well-being. It is not only about
eating enough calories but about consuming the right types of foods in proper amounts.
A balanced diet includes carbohydrates for energy, proteins for tissue repair, fats for

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I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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hormone and brain function, vitamins and minerals for immunity and metabolism, fibre
for digestion, and water for hydration. Regularly following a balanced diet ensures the
body functions optimally and prevents diseases.
Key Components:
Fruits and Vegetables: Supply vitamins, minerals, fibre, and antioxidants to
boost immunity and prevent deficiencies.
Whole Grains: Provide complex carbohydrates for sustained energy, fibre for
digestive health, and essential nutrients.
Lean Proteins: Aid in tissue building, muscle maintenance, and immune function;
sources include pulses, eggs, fish, and lean meats.
Healthy Fats: Support hormone production, brain health, and vitamin absorption;
obtained from nuts, seeds, oils, and fatty fish.
Hydration: Water regulates body temperature, supports digestion, nutrient
transport, and waste elimination.
Benefits:
Disease Prevention: Reduces risk of heart disease, diabetes, obesity, and
certain cancers.
Immune Support: Nutrient-rich diet strengthens immunity.
Stable Energy Levels: Provides steady energy and reduces fatigue.

7. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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Weight Management: Promotes satiety and supports healthy weight.
Mental Health Support: Nutrients improve mood, reduce stress, and enhance
brain function.
Causes of an Unbalanced Diet:
Excess Junk Food: High-calorie, low-nutrient foods contribute to obesity and
nutrient deficiencies.
Skipping Meals: Irregular eating patterns disturb energy and nutrient balance.
Limited Variety: Reliance on few foods causes vitamin and mineral deficiencies.
Extreme Dieting: Restrictive diets eliminate essential nutrients, causing
malnutrition.
Socioeconomic Factors: Poverty or lack of awareness limits access to nutritious
foods.
Stress and Busy Lifestyle: Leads to unhealthy snacking, processed food
consumption, or skipped meals.
Conclusion:
A balanced diet combined with herbal nutrition provides holistic wellness.
Awareness of unbalanced diet causes helps prevent long-term health issues.
Proper planning of daily meals with fruits, vegetables, grains, proteins, fats, and
water ensures optimal growth, energy, and immunity.

8. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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Part A
1. Define herb.
2. Name two common herbs used in Indian cuisine.
3. Give one medicinal use of turmeric.
4. What is herbal nutrition?
5. Define a balanced diet.
6. Mention one economic importance of medicinal plants.
7. Give one cause of an unbalanced diet.
Part B
1. Explain the salient features of herbs.
2. Discuss the merits of herbal nutrition.
3. Describe the importance of medicinal plants in human health care.
4. Explain the role of herbs in Indian cuisine.
5. Write about the key components of a balanced diet.
6. How do medicinal plants contribute to cultural and economic value?

9. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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Part C
1. Write an essay on herbs, herbal nutrition, and their role in promoting health.
2. Explain the importance of medicinal plants in traditional and modern medicine.
3. Discuss common herbs used in Indian cuisine with their health benefits.
4. Describe a balanced diet, its components, benefits, and causes of an
unbalanced diet.
5. Explain how herbal nutrition and a balanced diet together contribute to holistic
wellness.