THERAPEUTIC NUTRITION (PRACTICAL)

Paper Code: 
DHSC 612 (A)
Credits: 
02
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 
This course will enable the students to –
1. Develop skills in planning and preparing therapeutic diets. 
2. Learn techniques in diet counseling and feeding of patients. 
3. Plan and prepare appropriate diets for therapeutic conditions 

Course outcomes

 

Learning and teaching strategies

  
 

The students will be able to –

 

CO278: Develop skills to plan and prepare appropriate therapeutic diets

 

CO279: Evaluate nutritional quality of prepared diets

 

CO280: Develop professional diet counselling skills

 

CO281: Plan personalized diets for various disease conditions and assess patient’s compliance

 

 

Approach in teaching:

Demonstrations

Laboratory exercises

Discussions

 

Learning activities for the students:

Planning of diet for various diseases

Participation in competitions

  

 

CONTENTS
 
• Planning, preparation and service of diets for the following:
Therapeutic Diets – Normal, Soft, Clear and full fluid
Fevers: Typhoid and Tuberculosis
Diarrhoea 
Constipation
Lactose Intolerance 
Celiac Disease 
Hepatitis
Obesity
Type 2 Diabetes
Hyperlipidemia
• Survey of therapeutic foods available in the market
 
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.
• ICMR (2020). Recommended Dietary Allowances and Estimated Average Requirements - Nutrient Requirements for Indians - 2020. A Report of the Expert Group Indian Council of Medical Research. National Institute of Nutrition, Hyderabad.
• McIntosh S N (2016). William’s Basic Nutrition and Diet Therapy, 15th Edition. Elsevier Mosby
• ICMR (2017). Indian Food Composition Tables.National Institute of Nutrition, Hyderabad.
• Puri S, Bhagat A, Aeri B T and Sharma A (2019). Food Exchange List A Tool for Meal Planning.
Paras Book Traders 
 
 
 
 
Academic Year: 
2022-2023
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