MEDICAL NUTRITION THERAPY-I

Paper Code: 
24CCND501(A)
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course will enable the students to-

  1. Understand the modification of Normal diet for Therapeutic purposes
  2. Gain knowledge about Dietary Management of diseases

 

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24DCND

501(A)

Medical Nutrition Therapy-I

(Theory)

CO41: Appraise the principles of nutrition care process and explain nutritional management of food allergies and food intolerance.

CO42: Relate nutrition with immune system function and identify specific dietary considerations for individuals with febrile illnesses.

CO43: Explain the structure and functions of GIT and etiology, diagnostic criteria, clinical manifestations, and complications of GIT diseases and apply principles of dietary modification to alleviate symptoms and reduce disease progression.

CO44: Explain the structure and functions of Accessory organs of digestion and   etiology, diagnostic criteria, clinical manifestations, and complications of diseases associated with liver, gallbladder, and exocrine pancreas and apply principles of dietary modification to manage them.

CO45: : Identify factors influencing weight gain, weight loss, and eating disorders, and outline the dietary strategies for managing them

CO46: Contribute effectively in course-specific interaction

Approach in teaching:

 

Interactive Lectures, Power point presentations, Discussion, Tutorials, Reading assignments

 

 

 

Learning activities for the students:

 

Self-learning assignments, Effective questions, Class presentation

 

 

 

Class test, Semester end examinations, Quiz, Assignments, Presentation, Individual and group projects

 

12.00
Unit I: 
Introduction to Therapeutic Nutrition and Management of Food Allergy and Food Intolerance

Principles of Nutrition Care

  • Nutrition Care Process Model
  • Therapeutic adaptations of normal diets
  • Qualitative modifications – Progressive diets - clear fluid, full fluid, soft and regular
  • Quantitative modifications – Increasing or decreasing energy and other specific nutrients and high and low fiber diet
  • Mode of feeding – Enteral and parenteral – An introduction
  • Principles of diet therapy – Objectives, prerequisites of practice, team approach and dietary counselling Food allergy and food intolerance
  • Introduction, Difference between food allergy and food intolerance  
  • Etiology, pathophysiology, clinical features, diagnosis and nutritional management of food allergy and food intolerance

 

12.00
Unit II: 
Nutritional Management of Febrile Disorders

Nutrition and Immunity

Etiology, clinical features, and nutritional management of common febrile disorders-

  • Typhoid                                                                                                            
  • Tuberculosis
  • Mumps
  • SARS: Covid 19
  • HIV/AIDS

 

 

12.00
Unit III: 
Nutritional Management of GIT Disorders

Structure and functions of GIT

Digestion and absorption of carbohydrates, fats and proteins                       Incidence, aetiology, pathophysiology, clinical manifestations, complications and dietary management and counselling for the following GIT diseases

  • Diarrhea (acute and chronic)
  • Constipation (atonic and spastic)
  • Peptic ulcer
  • Ulcerative Colitis

 

12.00
Unit IV: 
Nutritional Management of GIT Disorders (Accessory organs)

Structure and functions of liver, gall bladder and pancreas                                       Incidence, etiology, pathophysiology, clinical manifestations, complications and dietary management and counseling for the following diseases

·       Liver disease –Hepatitis, NAFLD

·       Diseases of exocrine pancreas- Acute and Chronic pancreatitis

  • Diseases of Gall bladder- Acute and Chronic Cholecystitis
12.00
Unit V: 
Weight management and eating disorders

Aetiology, clinical features, diagnostic criteria and nutritional management of weight imbalance

  • Overweight and obesity: Etiology, pathophysiology, diagnostic criteria, complications, management – dietary and lifestyle modification, popular weight reduction diets, Bariatric surgery
  • Underweight: Etiology, diagnostic criteria, dietary management
  • Eating Disorders- Anorexia nervosa and bulemia nervosa- diagnostic criteria, dietary management

 

 

Essential Readings: 
  1. Seth V and Singh K (2021). Principles of Medical Nutrition Therapy for Positive Clinical Outcomes. Elite Publishing House, New Delhi
  2. ICMR (2020). Recommended Dietary Allowances and Estimated Average Requirements - Nutrient Requirements for Indians - 2020. A Report of the Expert Group Indian Council of Medical Research. National Institute of Nutrition, Hyderabad.
  3. Khanna K, Gupta S, Seth R, Passi S J, Mahna R, Puri S (2013). Textbook of Nutrition and Dietetics. Phoenix Publishing House Pvt. Ltd., New Delhi

 

References: 
  1. Mahan L K and Escott Stump S (2013). Krause’s Food & Nutrition Therapy, 13th Edition. Saunders-Elsevier, Pennsylvania, US
  2. McIntosh S N (2016). William’s Basic Nutrition and Diet Therapy, 15th Edition. Elsevier Mosby
  3. ICMR (2017). Indian Food Composition Tables. National Institute of Nutrition, Hyderabad.
  4. Seth V, Singh K and Mathur P (2007). Diet Planning through the Life Cycle Part II: Diet Therapy. A Practical Manual, 6th edition. Elite Publishing House Pvt. Ltd.

E-Resources

https://www.youtube.com/watch?v=E0IBMWQDEH4

 

Academic Year: 
2024-2025
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