THERAPEUTIC NUTRITION (THEORY)

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 Learning Outcomes (CLOs):

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 –

 

CLO250: Relate the causes, symptoms and onset of various types of diseases

CLO251: Understand the principles of dietary modification

CLO252: Comprehend dietary principles in planning therapeutic diets for disease conditions

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
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

 

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: 
2020-2021
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