Normal and Therapeautic Nutrition (Theory)

Paper Code: 
HSC-501
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

This course will enable the student to-

  • Know the factors affecting the Nutrient needs during the life cycle & the RDA for various age groups
  • Understand role of the Dietitian
  • Understand the modification of Normal diet for Therapeutic purposes
  • Gain knowledge about Dietary Management of Diseases
     
9.00
Unit I: 
Nutrition through Life cycle
  • Infants: Growth and development, nutritional requirements, colostrum feeding, exclusive breast feeding, breast feeding, bottle feeding, comparison of human and cow’s milk, complementary foods – commercial and home prepared, infant feeding practices, IMS Act, establishment of good feeding habits
  • Preschool children:  Growth and development, nutritional requirements, promoting good food habits
  • School children: Growth and development, nutritional requirements, promoting good food habits
  • Adolescents: Growth and development, nutritional requirements, eating disorders – anorexia nervosa, bulimia, skipping meals and snacking
     
9.00
Unit II: 
UNIT II

Nutrition during adulthood and during conditions of various physiological changes

  • Adults: nutritional requirements
  • Pregnancy: Physiologic and biochemical changes, pre-maternal nutrition, prenatal nutrition and its impact on the growth and development of the fetus nutritional requirements, complications of pregnancy
  • Lactation: Physiologic effects, socio-economic effects, psychological aspects, nutritional requirements
  • Old age: Physiologic and biochemical changes, nutritional requirements, factors influencing food habits, nutrition related health problems – osteoporosis, other health problems – constipation, anemia and hypertension
     
9.00
Unit III: 
UNIT III
  1. Definition and role of Dietitian in Health care
  2. Nutritional Care Process (NCP)
  3. Types of Dietary adaptation for Therapeutic needs
  4. Routine Hospital diets – Fluid diet, Full fluid diet, Soft diet
  5. Mode of feeding – Oral, enteral and parentral  
     
9.00
Unit IV: 
UNIT IV

Pre disposing factors and principles of diet therapy for-

  • GIT diseases – Diarrhoea, Constipation, Peptic ulcer  
  • Liver disease  - Hepatitis
     
9.00
Unit V: 
UNIT V

Pre disposing factors and principles of diet therapy for-

  • Weight Management – Overweight and underweight
  • Febrile diseases – Typhoid and Tuberculosis
     
  • Printer-friendly version
  • PDF version