Course

Unit I

Fundamentals to Clinical Nutrition and Dietetics 9 hrs.

Definition and history of dietetics- Concepts of a desirable diet for optimum health-Interrelationship between food, nutrition and health- Factors affecting food choices, Physiologic factors regulating food intake- role of neurotransmitters and nutrients in hunger and satiety, Food Pyramid, My plate, Food Guidance System, Adjunct to diet therapy, Food and Drug Interactions

Unit II

Principles of Medical Nutrition Care and Role of Dietician 12 hrs.

Principles of MNT, Screening and Nutritional Assessment on hospital patients (ABCD) – Anthropometry, Biochemical, Clinical, Dietary Assessment, dietary Planning, Monitoring & Evaluation, documentation. role and responsibilities of dietitian- Definition, Diet counselling and nutrition educator, National and International Licensing- Registered Dietician – registration and membership, (IDA, NSI, NETPROFAN, ADA, HCPC, CORU, Dietitians of Canada, Dietitians Australia, Singapore Nutrition and Dietetics Association, DHA).

Unit III

Dietary Management in Infection and Physiological Stress 12hrs.

Infection and Fever- General dietary considerations, Defense mechanism, metabolic changes during infection, Classification and etiology of fever/infection, Vicious Cycle of Malnutrition and Infection, nutritional management in Fever- Typhoid, Dengue, Malaria, Chronic disease-Tuberculosisca, HIV & AIDS

Physiological Stress- Stress and Physiologic Effects, Nutrition in wound healing, Surgery: Pre and post-surgical dietary management, burns, trauma, sepsis.

Unit IV

Dietary Management in Malnutrition 15hrs.

Regulation of food intake and pathogenesis of obesity and malnutrition and starvation, Weight Imbalance- Prevalence and Classification, Guidelines for Calculating Desirable body weight, Control of appetite and food intake

– Neural control, hormonal control, insulin, estrogen and other peptides and hormones, Obesity-Etiology, Energy balance, Theories, Physiology of the obese state, Health risks, Dietary Management, Diet and lifestyle modification, Evaluation of some common diets-Atkins, Surgical Management Preventive aspects, Underweight – Etiology, Diet management, Nutrition management in eating disorders, Anorexia Nervosa, Bulimia.

Unit V

Nutrition Management in Food Allergies 12hrs.

Definitions, types of reactions, symptoms, mechanism of food allergy, foods involved in sensitivity, diagnosis, treatment, food intolerance, Pathogenesis, food allergens, symptoms, tests for diagnosis, food allergies – pollen food allergy syndrome, latex –fruit syndrome, food dependent, exercise- induced anaphylaxis, food induced anaphylaxis, food –protein induced enterocolitis syndrome, cow’s milk protein allergy (CMPA). Management – restricted diets, elimination diets and hypo- sensitization.

Pre-requisite: Dietary management & Role of Dieticians

Course Objective:

1. Extensive study of dietary management in common
2. Deals with role of dietician in hospital and community settings in nutrition care, case based study of patient’s condition followed by dietary principles and management.

Course Outcomes:

CO1: Understand the basic concepts of Dietary management.

CO2: Acquire knowledge of the roles and responsibilities, skills, ethics and opportunities of a dietician and nutritional assessment methods.

CO3: Apply principles of diet therapy in infection and physiological stress.

CO4: Comprehend the causes, symptoms, and dietary management in malnutrition. CO5: Gain knowledge on nutrition and diet therapy in adverse food reactions.

Skills:

• Enhance knowledge and skills of nutrition and to develop critical evaluation skills through an integration of nutrition, dietetics and research.
• Applying technical skills, knowledge of health behavior, clinical judgment, and decision-making skills when assessing and evaluating the nutritional status of individuals and communities.

CO-PO Mappings

Evaluation Pattern

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Reference Textbooks:

1. B. Dietetics, New age International Publishers, 9^th Edition, 2023.
2. Davidson S, Passmore R, Breck JFT. Human Nutrition and Dietetics, The English Language Book Society and Churchill Livingston, 1975.
3. Kathleen ML and Escott S. Krause’s Food, Nutrition and Diet Therapy, 11^th edn, B. Saunders Company Pennsylvania, 2017.
4. Krause and Mahan’s Food and the Nutrition Care Process, 16th Edition, Janice L Raymond & Kelly Morrow, 2023

Suggested Readings:

1. M. Marriott and Sydne J Carlson, Nutritional needs in cold and high altitude environments
2. Cresci, D. (Ed.). (2015). Nutrition support for the critically ill patient: A guide to Practice. CRC Press.
3. Escott-Stump, (2008). Nutrition and diagnosis-related care. Lippincott Williams & Wilkins.
4. Gable, , & Herrmann, T. (2015). Counselling skills for Dietitians. John Wiley & Sons.
5. Nelms, , & Sucher, K. (2015). Nutrition therapy and pathophysiology. Nelson Education