CLINICAL NUTRITION AND DIETITICS- II (THEORY)

Paper Code: 
CND 331
Credits: 
03
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

Objectives:

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

Learning and Teaching Strategies

Assessment Strategies

CO22: Define body composition and related terms and explain methods of measuring body composition 

CO23: Explain normal growth and development across the lifespan 

CO24: Describe how to assess calorie expenditure using both direct and indirect calorimetry. CO25: Develop skills and techniques in planning and preparation of advanced therapeutic diets

Approach in teaching:

Interactive Lectures, Discussion

 

Learning activities for the students:

Self learning assignments, Effective discussion, Simulation, Report analysis and presentation, Giving tasks,

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects

 

 

9.00
Unit I: 
UNIT I

Body composition, measurement and significance

  • Biochemical composition
  • Lean body weight and fat free body weight, Body Cell Mass                                            

 

 

9.00
Unit II: 
Unit II

Growth and development    

·                     General  aspects of physical growth, cellular growth, adjustment at birth

·                     Prenatal and postnatal malnutrition

Gerontology ageing process                                                                                                                                  

9.00
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
  • Prerequistes of measuring BMR and RMR
  • Specific dynamic action of food
  • Regulation of energy balance

 

9.00
Unit IV: 
Unit IV

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

  • Surgery                                                                                                            
  • Burns                                                                                                               
  • Allergy                                                                                                          
  • Cancer   

 

 

9.00
Unit V: 
Unit V

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

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

 

 

Essential Readings: 

TEXT BOOKS:

  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: 

REFERENCE Books:

  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: 
2023-2024
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