Nutrition And Dietetics- II

Paper Code: 
25FND 331
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  • To understand the body composition and pattern of growth and its relationship with nourishment level
  • To develop skills and techniques in planning and preparation of advanced therapeutic diets.
  

 

Course Outcomes: 

 

Course outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

24ECE331

 

 

Clinical Nutrition And Dietitics- II (Theory)

 

 

CO33: Explain body composition and methods of measuring body composition 

CO34: Analyze the various factors influencing growth and development across the lifespan

CO35: Analyze and evaluate factors influencing energy metabolism and apply appropriate methods to measure energy expenditure

CO36: Explain the etiology, diagnostic criteria, clinical manifestations, complications, and dietary modification of various medical conditions like, surgery, burns, food allergy and cancer, and provide effective care, support, and counselling   

CO37: Explain the etiology, diagnostic criteria, clinical manifestations, complications, and dietary modification of

dental caries, gout, eating disorders, and AIDS, and provide effective care, support, and counselling   

CO38: Contribute effectively in course-specific interaction

 

Approach in teaching:

Interactive Lectures, Discussion

 

Learning activities for the students:

Self learning assignments, Effective discussion, Simulation, Report analysis and presentation, Giving tasks,

 

Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects
   
   
   

 

12.00
Unit I: 
Body composition

Measurement and Significance

Biochemical composition

Lean body weight and fat free body weight, Body Cell Mass                                        

 

12.00
Unit II: 
Growth and development
  • General aspects of physical growth, cellular growth, adjustment at birth
  • Prenatal and postnatal malnutrition
  • Gerontology ageing process                                                                   

 

12.00
Unit III: 
Energy metabolism
  • Units of energy
  • measurement of energy expenditure by direct and indirect calorimetry
  • Basal metabolic rate, respiratory quotient, specific dynamic action
  • Factors effecting BMR
  • Prerequisites of measuring BMR and RMR
  • Specific dynamic action of food
  • Regulation of energy balance

 

12.00
Unit IV: 
Dietary Management and Counselling
  • Surgery                                                                                                             
  • Burns                                                                                                              
  • Allergy                                                                                                           
  • Cancer   

 

12.00
Unit V: 
Dietary Management and Counselling:
  • Dental caries                                                                                                       
  • Gout                                                                                                                    
  • Eating disorders – anorexia, bulimia                                                                 
  • Infection (AIDS)                                                                                                           

 

Essential Readings: 
  1. Pike and Brown: Nutrition – An integrated approach – John Wiley and sons, New York
  2. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17th Edition. 1986.

 

References: 
  1. Joshi S.A. Nutrition and Dietetics. Tata Mc Graw- Hill Publishing Company Limited. Second Edition. Reprint 2004.
  2. Chatwal G. Dictionary of Foods and Nutrition. Food Nutrition and Dietetics. Himalaya Publishing House. 1999.
  3. Antia F.P. ‘Clinical Dietetics and Nutrition’. III Edition. Oxford University Press. Bombay, 1989. Modern Nutrition in Health and Disease. Shils, M.E. and Young V.R. Bombay K.M. Varghese Company (vi edition 1988) Insel.P, Ross D, McMahon K and Bernstein M. Nutrition. Jones and Bartlett Publishers, LIC. 2011.
  4. Burtis G, Davis J and Martin S. Applied Nutrition and Diet Therapy. W.B Saunders Company. 1988.
  5. Insel.P, Ross D, McMahon K and Bernstein M. Nutrition. Jones and Bartlett Publishers, LIC. 2011.
  6. Passmore, P. and M.A. Eastwook. (1986). Human Nutrition and Dietetics. ELBS, Churchill, Livingstone, 8th Edition
  7. Shils, M.E. and Young V.R. (1988). Modern Nutrition in Health and Disease. Bombay K.M. Varghese Company (VI edition)
  8. Mahan, L.K. & Ecott-Stump, S. (2000). Krause’s Food, Nutrition and Diet Therapy, 10th Edition, W.B. Saunders Pvt. Ltd.
  9. Pike and Brown: Nutrition – An integrated approach – John Wiley and sons, New York
  10. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17th Edition. 1986.

 

Academic Year: 
2025-2026
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