CLINICAL NUTRITION AND DIETITICS II

Paper Code: 
CND 331
Credits: 
3
Contact Hours: 
45.00
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.
9.00
Unit I: 
  1. Body composition, measurement and significance
  • Biochemical composition
  • Lean body weight and fat free body weight ,Body Cell Mass                                            

 

9.00
Unit II: 
  1. Growth and development    
  • General  aspects of physical growth, cellular growth, adjustment at birth
  • Prenatal and postnatal malnutrition
  • Gerontology ageing process                                                                                                                                  
9.00
Unit III: 
  1. 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
  • Prerequistes of measuring BMR and RMR
  • Specific dynamic action of food
  • Regulation of energy balance
9.00
Unit IV: 
  1. Incidence, etiology, pathology, clinical manifestations, complications, dietary management and counseling in:
  • Surgery                                                                                                            
  • Burns                                                                                                               
  • Allergy                                                                                                          
  • Cancer  
9.00
Unit V: 

6.Incidence,etiology,pathology.clinical manifestations,complications,dietary management and counseling in:

  • Dental caries                                                                                                       
  • Gout                                                                                                                    
  • Eating disorders – anorexia, bulimia                                                                 
  • Infection (AIDS)                                                                                                          

 

Essential Readings: 
  1. Pike and Brown: Nutrition – An integrated approach – John Wiley and sons, New York

Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17th Edition. 1986.

References: 
  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.
Academic Year: 
2016-2017
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