CLINICAL NUTRITION & DIETETICS - II (PRACTICAL)

Paper Code: 
CND 403
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 :

 

Planning and preparation of diets in the following diseases

  1. Diabetes mellitus (with obesity/hypertension/hyperlipidemia)
  2. Renal diseases – Glomerulonepheritis, Nephrotic Syndrome, Chronic Renal Failure
  3. Osteoporosis
  4. Gout
  5. Use of screening tool to assess nutritional status of hospitalized patients
  • Subjective Global Assessment (SGA) Score Sheet
  • Mini Nutritional Assessment  (MNA) Sheet for older patients
  • Nutrition Risk Screening (NRS-2002)
  • Malnutrition Screening Tool (MST)

 

  1. Observation of a Dietetics unit in a hospital

 

Essential Readings: 

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.

 

Academic Year: 
2014-2015
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