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 Dietician
• Understand the modification of Normal diet for Therapeutic purposes
• Gain knowledge about Dietary Management of Diseases
1. 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
2. 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
3. Definition and role of Dietitian in Health care
4. Nutritional Care Process (NCP)
5. Types of Dietary adaptation for Therapeutic needs
6. Routine Hospital diets – Fluid diet, Full fluid diet, Soft diet
7. Mode of feeding – Oral, enteral and parentral
8. Pre disposing factors and principles of diet therapy for-
• GIT diseases – Diarrhoea, Constipation, Peptic ulcer
• Liver disease - Hepatitis
9. Pre disposing factors and principles of diet therapy for-
• Weight Management – Overweight and underweight
• Febrile diseases – Typhoid and Tuberculosis