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Paper Code: 
24CND 331
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course shall enable the students :

  • To understand the body composition and pattern of growth and its relationship with nourishment level
  • To develop skills and techniques in planning and preparation of advanced therapeutic diets.

 

Course Outcomes: 

CO33: Explain body composition and methods of measuring body composition 

CO34: Analyze the various factors influencing growth and development across the lifespan

CO35: Analyze and evaluate factors influencing energy metabolism and apply appropriate methods to measure energy expenditure

CO36: Explain the etiology, diagnostic criteria, clinical manifestations, complications, and dietary modification of various medical conditions like, surgery, burns, food allergy and cancer, and provide effective care, support, and counselling   

CO37: Explain the etiology, diagnostic criteria, clinical manifestations, complications, and dietary modification of

dental caries, gout, eating disorders, and AIDS, and provide effective care, support, and counselling   

CO38: Contribute effectively in course-specific interaction

12.00
Unit I: 
UNIT I

Body composition

Measurement and Significance

Biochemical composition

Lean body weight and fat free body weight, Body Cell Mass                                        

12.00
Unit II: 
UNIT II

Growth and development    

  • General aspects of physical growth, cellular growth, adjustment at birth
  • Prenatal and postnatal malnutrition
  • Gerontology ageing process                                                                   
12.00
Unit III: 
UNIT III

Energy metabolism                                                                       

  • Units of energy
  • measurement of energy expenditure by direct and indirect calorimetry
  • Basal metabolic rate, respiratory quotient, specific dynamic action
  • Factors effecting BMR
  • Prerequisites of measuring BMR and RMR
  • Specific dynamic action of food
  • Regulation of energy balance
12.00
Unit IV: 
UNIT IV

Dietary Management and Counselling                                                                    

  • Surgery                                                                                                            
  • Burns                                                                                                              
  • Allergy                                                                                                           
  • Cancer   
12.00
Unit V: 
UNIT V

Dietary Management and Counselling:

§     Dental caries                                                                                                        

§     Gout                                                                                                                   

§     Eating disorders – anorexia, bulimia                                                                 

Infection (AIDS)                                                                                                           

Essential Readings: 

Essential Readings:

  1. Pike and Brown: Nutrition – An integrated approach – John Wiley and sons, New York
  2. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17th Edition. 1986.
References: 

Suggested Readings:

  1. Joshi S.A. Nutrition and Dietetics. Tata Mc Graw- Hill Publishing Company Limited. Second Edition. Reprint 2004.
  2. Chatwal G. Dictionary of Foods and Nutrition. Food Nutrition and Dietetics. Himalaya Publishing House. 1999.
  3. Antia F.P. ‘Clinical Dietetics and Nutrition’. III Edition. Oxford University Press. Bombay, 1989. Modern Nutrition in Health and Disease. Shils, M.E. and Young V.R. Bombay K.M. Varghese Company (vi edition 1988) Insel.P, Ross D, McMahon K and Bernstein M. Nutrition. Jones and Bartlett Publishers, LIC. 2011.
  4. Burtis G, Davis J and Martin S. Applied Nutrition and Diet Therapy. W.B Saunders Company. 1988.
  5. Insel.P, Ross D, McMahon K and Bernstein M. Nutrition. Jones and Bartlett Publishers, LIC. 2011.
  6. Passmore, P. and M.A. Eastwook. (1986). Human Nutrition and Dietetics. ELBS, Churchill, Livingstone, 8th Edition
  7. Shils, M.E. and Young V.R. (1988). Modern Nutrition in Health and Disease. Bombay K.M. Varghese Company (VI edition)
  8. Mahan, L.K. & Ecott-Stump, S. (2000). Krause’s Food, Nutrition and Diet Therapy, 10th Edition, W.B. Saunders Pvt. Ltd.
  9. Pike and Brown: Nutrition – An integrated approach – John Wiley and sons, New York
  10. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17th Edition. 1986.

 

Academic Year: 
2024-2025
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