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THERAPEUTIC NUTRITION
Paper Code:
DHSC 611 (A)
Credits:
04
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
- Understand the modification of Normal diet for Therapeutic purposes
- Gain knowledge about Dietary Management of Diseases
12.00
Unit I:
Principles of nutrition care
- Nutrition Care Process
- Therapeutic adaptations of the normal diet
- Progressive diets – clear fluid, full fluid, soft and regular
Food allergy and food intolerance
- Etiology, clinical features, diagnosis and nutritional management
12.00
Unit II:
Etiology, clinical features and nutritional management of Infections and Fevers
- Typhoid
- Tuberculosis
- HIV
12.00
Unit III:
Etiology, clinical features and nutritional management of the following
- GI Tract Disorders:
- Diarrhoea
- Constipation
- Lactose intolerance
- Celiac disease.
- Liver: Infective Hepatitis
12.00
Unit IV:
Etiology, clinical features and nutritional management of
- Weight Imbalances-Overweight and obesity; Underweight
- Eating disorder- anorexia nervosa and bulimia
12.00
Unit V:
Etiology, clinical features, basic diagnosis and nutritional management of the Following
- Type 1 and Type 2 Diabetes Mellitus
- Metabolic Syndrome
- Hypertension and Coronary Heart Disease
References:
- Khanna K, Gupta S, Seth R, Passi SJ, Mahna R, Puri S (2013). Textbook of Nutrition and
Dietetics. Phoenix Publishing House Pvt. Ltd.
- Mahan L K and Escott Stump S (2013). Krause’s Food & Nutrition Therapy, 13th ed.
Saunders-Elsevier.
- Stacy Nix (2009). William’s Basic Nutrition and Diet Therapy, 13th Edition. Elsevier Mosby.
- ICMR (1999). Nutritive Value of Indian Foods. National Institute of Nutrition, Indian
Council of Medical Research, Hyderabad.
- Seth V and Singh K (2007). Diet Planning through the Life Cycle Part II: Diet Therapy. APractical Manual, 4th edition. Elite Publishing House Pvt. Ltd.
Academic Year:
