THERAPEUTIC NUTRITION

Paper Code: 
DHSC 611(A)
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

Course Objectives (COs):

This course will enable the students to –

  1. Understand the modification of Normal diet for Therapeutic purposes
  2. Gain knowledge about Dietary Management of Diseases

 

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

DHSC 611A

Therapeutic Nutrition

(Theory)

 

 

 

 

 

 

 

The students will be able to –

 

 CO274: Outline the principles of nutrition care

 

CO275: Develop understanding of the etiology, pathophysiology, metabolic change, clinical symptoms and management of some common diseases / disorders

 

CO276:Relate the causes, symptoms and onset of various types of diseases

 

CO277: Develop skills to plan modified diet for disease conditions like, infection, GI disorders, diabetes and obesity

Approach in teaching:

Lecture method

Power point presentation  Discussions

Tutorials

Visits to hospitals

 

Learning activities for the students:

Self learning assignments

Effective questions

Seminar presentation

 

 

Class test

Semester end examinations

Quiz

Assignments

Presentations

 

 

 

 

 

 

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

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

 

Essential Readings: 
  • 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: 
2021-2022
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