CLINICAL NUTRITION & DIETETICS I (PRACTICAL)

Paper Code: 
CND 303
Credits: 
2
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
This course will enable the students 
• To plan and prepare diets for patients suffering from various diseases covered in 
  theory
Contents : 
 
1. Special feeding methods (Market survey of entral, parentral and oral feeds) 
2. Writing articles for counselling – preparing brochures, pamphlets, etc.
3. Need based programme planning, organizing counselling sessions of particular age group, with specific disease
4. Planning and preparation of diets in the following diseases
• Febrile diseases – Typhoid, Tuberculosis
• GIT Diseases –Diarrhea, Constipation, Peptic ulcers, Ulcerative Colitis 
• Liver disease –Hepatitis, Cirrhosis 
• Pancreatitis 
• Diseases of Gall bladder (with obesity) 
• Heart disease – Hyperlipidemia, Hypertension (with obesity) 
 
 
References: 
Essential Readings: 
1. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17 Edition. 1986. 
2. Antia, F.P. (1989) Clinical Dietetics and Nutrition. Oxford University Press, Bombay
3. Passmore, P. and M.A. Eastwook. (1986). Human Nutrition and Dietetics. ELBS, Churchill, Livingstone, 8 Edition 
4. Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet Therapy. W.B. Saunders Pvt. Ltd.
5. Sharma rekha (2004) Diet Management. Elsevier Publication
6. Some Therapeutic Diets. NIN. ICMR Publications
7. Raghuram T C, Pasricha S, Sharma R D.Diet & Diabetes NIN ICMR Publications
Academic Year: 
2014-2015
  • Printer-friendly version
  • PDF version