NUTRITION AND DIETITICS -I

Paper Code: 
25FND231
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
  • To acquire knowledge regarding effect of various diseases on nutritional status
  • To gain knowledge in diet counselling and educating patients

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

 

24FND231

 

Clinical Nutrition and Dietetics -I

(Theory)

CO17: Outline the principles of nutrition care process and explain nutritional management of febrile diseases.

C018:Explain the etiology,

diagnostic criteria, clinical

manifestations, and complications

of GIT diseases and diseases associated with liver,

gallbladder, and exocrine pancreas

and apply principles of dietary

modification to manage them.

CO19: Explain the etiology, clinical

manifestations, and complications

of heart diseases and apply

principles of dietary modification in

managing the related diseases.

CO20: Explain the etiology, clinical

manifestations, complications, and

treatment of Diabetes, and apply

principles of dietary modification in

managing the disease.

CO21: Explain the etiology,

diagnostic criteria, clinical

manifestations, and complications

of renal diseases and apply

principles of dietary modification to

alleviate symptoms and reduce

disease progression.

CO22: 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: 
Therapeutic adaptations of diet and management of Febrile diseases
  • Dietary Counseling , Nutrition Care process
  • Special feeding methods (enteral, parentral) feeding the patients and psychology of feeding.
  • Classification, metabolism and diet in fevers (acute & chronic).

 

12.00
Unit II: 
Medical Nutrition Therapy of diseases of GIT, Liver and Pancreas

Incidence, etiology, pathology and metabolic aberrations, clinical manifestations, complications and dietary management and counseling for the following diseases-

  • GIT Diseases –  peptic ulcer, ulcerative Colitis, Malabsorption Syndrome – Carbohydrate and Fat intolerance – Sprue, Celiac disease        
  • Liver disease –Hepatitis, Cirrhosis                                                   
  • Diseases of Pancreas and Gall bladder            

 

12.00
Unit III: 
Medical Nutrition Therapy of Cardiovascular diseases
  • Incidence, etiology, pathology and metabolic aberrations, clinical manifestations, complications and dietary management and counseling for Heart diseases-    
  • Cardiovascular diseases – Hypertension, Hyperlipidemia, Coronary Heart diseases 

 

12.00
Unit IV: 
Medical Nutrition Therapy of Diabetes

Incidence, etiology, pathology and metabolic aberrations, clinical manifestations, complications and dietary management and counseling for Diabetes-

  • Diabetes mellitus (Juvenile and adult onset types), Type of insulin and their action, Oral hypoglycemic drugs                                                   

 

12.00
Unit V: 
Medical Nutrition Therapy of Renal diseases
  • Incidence, etiology, pathology and metabolic aberrations, clinical manifestations, complications and dietary management and counseling for Renal diseases-
  • Renal diseases – Glomerulonepheritis, Nephrotic Syndrome

 

Essential Readings: 
  1. Robinson C.H., Lawler M.R. ‘Normal and Therapeutic Nutrition’. Macmillan Publishing Company. 17th Edition. 1986. Khanna K, Gupta S, Passi Jain S, Sethi R , Mahna R and Puri S. Text book of Nutrition and Dietetics Elite Publishing House Pvt Ltd, 2005
  2. Khanna K, Gupta S, Passi Jain S, Sethi R , Mahna R and Puri S. Text book of    Nutrition and Dietetics Elite Publishing House Pvt Ltd, 2005

 

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. Shils, M.E. and Young V.R. (vi edition 1988) Modern Nutrition in Health and Disease. Bombay K.M. Varghese Company Whitney E.N and Rolfes S.R. Understanding Nutrition. West/Wadsworth An International Thomson Publishing Company. Eighth Edition. 1999. 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. Burtis G, Davis J and Martin S. Applied Nutrition and Diet Therapy. W.B Saunders Company. 1988.
  7. Whitney E.N and Rolfes S.R. Understanding Nutrition. West/Wadsworth An International Thomson Publishing Company. Eighth Edition. 1999.
  8. Antia, F.P and Abraham P. Clinical Dietetics and Nutrition. Oxford University Press, Bombay, Fouth  Edition. 1997.
  9. Thomas B and Bishop J. Manual of Dietetic Practice. Blackwell Publishing. Fourth Edition. 2009.
  10. Przytulski and Lutz. Nutrition and Diet Therapy. F.A Davis Company , Philadelphia. 1997.
  11. Passmore, P. and M.A. Eastwook. (1986). Human Nutrition and Dietetics. ELBS, Churchill, Livingstone, 8th Edition
  12. Mahan, L.K. & Ecott-Stump, S. (2000) : Krause’s Food, Nutrition and Diet Therapy, 10th Edition, W.B. Saunders Pvt. Ltd

 

Academic Year: 
2025-2026
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