Course Introduction:

Medical Nutrition Therapy, includes discussion and research for many nutrition-related disorders. It covers the effects of disease and surgery on nutrition and the appropriate uses of diet therapy in restoring and maintaining health.

Learning Outcomes:

At the end of course the learner of this subject will be able to:

1.  Nutritional health status assessment 

2. Diet planning and  nutritional survey

3. Chemical analysis of diet

4. Data interpretation

    Enlist books

1. Singh J. 2008. Handbook of nutrition and dietetics. Lotus Press, Darya Ganj, New Delhi, India. 

2. Boyle, M.A. 2008. Community nutrition in action: an entrepreneurial approach. Thomson Learning Wadsworth, New York, USA.

 3. Mann, J. and Truswell, A.T. 2007. Essentials of human nutrition. 3rd ed. Oxford University Press, Oxford, England. 

4. Whitney, E. and Rolfes, S.R. 2005. Understanding nutrition. Thomson Learning Inc., Belmont, USA.

 5. Zar, J.H. Biostatistical Analysis. 2003. 4th Edition, Pearson Education. Prentice Hall International Limited. London, UK. 

6. Choudhry, M.R. Modern Statistics. 2001. Polymer Publications, Urdu Bazaar, Lahore. 

7. Steel, R.G.D. Torrie, J.H. and Dickey, D.A. Principles and Procedures of Statistics. A Biometrical Approcah. 1997. 3rd Edition. WCB Mc. GrawHill, New York, USA.

 8. Taylor, S. 2009. Advances in food and nutrition research. 1 st Ed. Academic press, USA. 

9. Williman, N. 2005. Your research project. 2nd Ed. Vistall Publisher, India. 

10. Anjali, S. 2007. Theraputic nutrition. Aavishkar Publishers and Distributers, Jaipu, India. 

11. Nix, S. 2008. Williams Basic nutrition and diet Therapy. Elsevier Publishers, New Dehli, India.

Course Content:

Community nutrition: foundation and status in Pakistani masses. Community nutrition programs: key features, benefits, planning, implementation, evaluation. Factors affecting: social, environmental. Nutritional status assessment” anthropometric, dietary, biochemical, clinical measurements. Nutritional requirements and recommendations: Pre-school children, school children, adolescence, adults, pregnant and lactating women, geriatrics. Community nutrition and dietetics profession. Diet treatments for various disorders. Diet therapy. Diet designing. Diet for specific ailments: obesity, overweight, cardiovascular diseases, diabetes, stomach and liver diseases. Introduction to statistics; Types of data, Frequency distribution for continuous and discrete data; Visual representation of data, stem and leaf display, box and whisker plots; Measures of location and variability. Definitions and law of probability; Simple correlation and regression analysis; Elementary ideas of sampling, distribution of means and proportions; Test of significance of means, proportion, difference between means and proportion with their confidence intervals. Experimental design; The statistical packages. Steps in the design of a nutritional epidemiological study, Testing, piloting of a nutritional epidemiological study, Questionnaire design. Evaluation, Sources of variation in the dietary intake, Methodological studies on dietary questionnaires. Validation studies. Prospective and Case Control studies on Nutrition and Health, Obesity morbidity and Mortality, Diet and cardiovascular disease, Diet and Hypertension. Diet Score. Cross Sectional Studies, Dietary Assessment in Cross-Sectional Studies, Anthropometry, Nutritional Anthropometric Assessment. Filed recommended Measurements, Biochemical Indicators of nutrient intake, Laboratory procedures. Quality assurance, Research Directions in Nutritional Epidemiology. Characteristics and types of research. Problem identification, research ethics, standardized measurement and sampling techniques. Research proposal/project. Discussion of research: interpretation, logics, evidence of imagination, drawing, conclusion and recommendation. Research thesis, reports and articles for publication. Use of computer for programs, software applicable to nutritional data.

Assessment Criteria:

Three tests & one send-up written examination including objective & subjective (SEQs, LEQs) type questions
Weighing of internal assessment(10 % of total marks ) = 50 % passing, 80-95% for good-excellent internal assessment also based on class performance, assignments and attendance.
Written + Practical: 90% of Total Marks

Subject Total Marks: 200

Class Schedule:

Monday:

8:30am to 9:40am

9:40 amto  10:20am

Tuesday:

9:40am to 10:30 am

Start Date :

February 15,2021