THERAPEUTIC NUTRITION (Theory)

Paper Code: 
24DHSC513A
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

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: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

Title

24DHSC513A

 

Therapeutic          Nutrition

(Theory)

 

 

CO147: Analyze the principles of nutrition care process and management of food allergy 

CO148: Analyze the etiology, pathophysiology, and clinical signs of febrile diseases and implement dietary management

CO149: Analyzeetiology, pathophysiology, and clinical signs ofGIT/Liver diseases and implement dietary management

CO150:Analyzeetiology, and complications of weight imbalances and implement dietary management

CO151:Analyze etiology, pathophysiology, and clinical signs of chronic diseases and implement dietary management

CO152: Contribute effectively in course specific interaction

Approach in teaching:

Lecture method,

Powerpoint presentation,  Discussions,

Tutorials,

Visits to hospitals

 

Learning activities for the students:

Self-learning, Assignments,

Effective questions,

Participation in Classroom discussions

Class test,

Semester end examinations,

Quiz,

Assignments,

Presentations

 

 

12.00
Unit I: 
Nutrition Care and Food allergy Management
  • Principles of nutrition care                                                
  • Nutrition Care Process Model
  • Therapeutic adaptations of normal diets
  • Qualitative modifications – Progressive diets - clear fluid, full fluid, soft and regular
  • Quantitative modifications – Increasing or decreasing energy and other specific nutrients and high and low fibre diet
  • Mode of feeding – Enteral and parenteral – An introduction
  • Principles of diet therapy – Objectives, prerequisites of practice, team approach and dietary counselling
  • Food allergy and food intolerance
  • Introduction
  • Etiology, pathophysiology, clinical features, diagnosis and nutritional management
  • Difference between food allergy and food intolerance
12.00
Unit II: 
Etiology, clinical features and nutritional management of Infections and Fevers
  • Nutrition and Immunity
  • Common Febrile disorders
  • Typhoid                                                                                                               
  • Tuberculosis
  • Mumps
  • SARS: Covid 19
  • HIV/AIDS

 

12.00
Unit III: 
Etiology, clinical features and nutritional management of GIT and Liver diseases
  • GI Tract Disorders
  • Introduction to GIT – Structure and functions
  • Diarrhoea: Acute and Chronic
  • Constipation: Atonic and Spastic
  • Lactose intolerance
  • Celiac disease.
  • Liver disorder
  • Introduction to Liver – Structure and functions
  • Infective Hepatitis
  • NAFLD

 

12.00
Unit IV: 
Etiology, clinical features, diagnostic criteria and nutritional management of weight imbalances -
  • Weight Imbalances
  • Overweight and obesity: Etiology, pathophysiology, diagnostic criteria, complications, management – dietary and lifestyle modification, popular weight reduction diets, Bariatric surgery
  • Underweight: Etiology, diagnostic criteria, dietary management
12.00
Unit V: 
Etiology, clinical features, basic diagnosis and nutritional management of the chronic diseases
  • Diabetes Mellitus - Type 1 and Type 2
  • Hyperlipidemia
  • Glomerulonephritis

 

Essential Readings: 
  • Seth V and Singh K (2021). Principles of Medical Nutrition Therapy for Positive Clinical Outcomes. Elite Publishing House, New Delhi
  • 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.
  • Khanna K, Gupta S, Seth R, Passi S J, Mahna R, Puri S (2013). Textbook of Nutrition and Dietetics. Phoenix Publishing House Pvt. Ltd., New Delhi
References: 
  • Mahan L K and Escott Stump S (2013). Krause’s Food & Nutrition Therapy, 13th Edition. Saunders-Elsevier, Pennsylvania, US
  • 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.
  • Seth V, Singh K and Mathur P (2007). Diet Planning through the Life Cycle Part II: Diet Therapy. A Practical Manual, 6th edition. Elite Publishing House Pvt. Ltd.
Academic Year: 
2024-2025
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