Syllabus (NUTRITION)

Course Type: MAJ-10

Semester: 6

Course Code: BNUTMAJ10C

Course Title: Therapeutic Diet Part – II (Theory + Practical)

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: •To understand the diseases of Cardiovascular , renal , allergy and endocrine disorders. • Dietary management of these diseases. To prepare meal plan for various diseases

Learning Outcome: •To attain knowledge on various Cardiovascular , renal , inborne error , allergy and endocrine disorders with the sign and symptoms. • To apply the Nutritional management of the same type of diseases. To be able to prepare diet chart To classify the p

6^th SEMESTER

CC – 10 ( MAJOR)

THERAPEUTIC DIET – PART – II (THEORY) CREDIT - 4

1. Diet in disease of the endocrine pancreas :

2. Diabetes Mellitus- Classification, symptoms, diagnosis, management-Insulin therapy, oral hypoglycemic agents, glucose monitoring at home, dietary care and nutritional therapy, meal plan (with and without insulin ) , special diabetic foods, sweeteners and sugar substitute. Diabetes Incipidus.

3. Disease of the cardiovascular system : Atherosclerosis etiology and risk factors. Hyper lipidemias- Brief review of Lipoprotein and their metabolism, classification of hyper lipidemias, clinical and nutritional aspects of hyper lipidemias. Dietary care- Ischemic Heart Disease- nutritional management. Hyper tension-etiology, prevalence, nutritional management. Prevention of cardio vascular diseases and diet.

4. Renal Diseases : Classification, etiology, symptoms of Glomerulonephritis-dietary management. Acute and Chronic Nephritis-dietary management. Ureaemia-dietary management. Nephrolithiasis-dietary management. Use of sodium and potassium exchange list.

5. Allergies : Definition symptoms, diagnosis and dietary management- food selection.

6. Diet for Anemic patients.

PRACTICAL : CREDIT - 2

1. Energy calculation nutrients requirements and diet formulation of insulin injected or without insulin

Injected diabetic patient with meal frequency, analysis and balance sheet preparation.

2. Therapeutic diet formulation with energy and nutrients supply through 5-6 meals of hyper

Tensive, hyper lipidemic, CHD patients.

3. Menu planning for low sodium diet of hyper tensive patients/ CHD patients and dietary

Analysis and balanced sheet preparation.

4. Formulation of therapeutic diet of renal patients indifferent categories.

5. Menu planning and diet formulation of allergic patients.

6. Lab: Note Book

7. Viva Voce.

Reading References:

1.Clinical Dietetics and Nutrition – F.P.Anita, P.Abraham. 2.Nutrition and Diet Therapy – S.R.Williams.

Text Book of Food, Nutrition and Dietetics – RehanaBegur. Nutrition and Dietetics – S.A.Joshi.

Preventive medicine and Public Health – G.W.Smith.

Parks’ Text Book of preventive and Social Medicine – K.Park