Course Description

The essentials interrelated to nutrients and energy with respect to digestion, absorption, metabolism, functions, dietary sources, diseases of malnutrition and necessities throughout the life cycle; assessment of nutritional status, formulation and planning of diets in the management of common , acute and chronic diseases of different body systems, nutrition counseling, and use of therapeutic diets and selected chronic diseases of affluence.

Course Objectives

• To identify at the metabolic level the use, modification and elimination of nutrients in the human organism
• To recognize the essentials of energy metabolism and what are the energy requirements of the human being at the different stages of life and physiological situations
• To distinguish the different conditions of nutritional imbalance, both malnutrition and malnutrition.
• To discover the etiology of possible nutritional deficits and determine the circumstances of risk to develop malnutrition
• To identify and apply food principles to food and nutrition systems
• To understand and relate nutrition concepts to evaluate and improve the nutritional health of communities.
• To assess and infer the nutritional health status and apply nutrition concepts to recover the nutritional health of individuals with medical conditions
• To disclose a variety of communication approaches in nutrition and food education accentuating information technology
• To disseminate knowledge and skills in food and nutrition with professional matters affecting the nutrition and/or dietetics fields.
• To know which are the official organisms, databases and tools that permit gaining information with a scientific basis in the field of nutrition

Course Learning Outcomes

Students will be able to

• Calculate and interpret nutrient composition of foods (FCD)
• Dietary modification, modify recipes and recipe proportions for individual, group dietary and volume production
• Abridge health promotion and disease prevention theories and elucidate the part of food in healthy lifestyle
• Regulate and decode nutrient requirements into menus for individuals and groups through the lifespan, in diverse cultures and religions, and for different income levels
• Design a community intervention based upon a needs assessment
• Relate biological, biochemical and physiologic scientific principles to nutrition care and practice
• Infer of medical terminology and laboratory biomarkers linking to nutrition
• Understand scientific research, apply it to nutrition practices, and document interventions
• Compute and/or elucidate of diets for health conditions addressed by health promotion/disease prevention activities or chronic disease of the masses
• Accumulate valid information for broad nutrition assessments
• Tailor the medical nutrition therapy for a range of progressive medical conditions
• Develop oral and written IEC for a group education session, interview persons for diet histories and counsel patients
• Exploit outcomes based research and statistics to interpret a nutrition issue
• Explain health care policy and systems as associated to food and nutrition health

Recommended Books

• Shubhangini AJ. 2010. Nutrition and Dietetics. 3rd Ed. Tata McGraw-Hill. New Delhi, India.
• Watkins BC. 2009. Hand Book of Clinical Nutrition and Aging. 2nd Ed. Human Press. USA.
• Gibson RS. 2005. Principles of Nutritional Assessment. 2nd Ed. Oxford University press Inc. Mddision Avenue, New York, USA.
• Rolandelli RH, Bankhead R, Boullate JI and Compher CW. 2005. Clinical Nutrition; Enteral and Tube Feeding. 4th Ed. Elasvier Sauders Publishers, USA.

Course Contents

Theory:

• Nutritional and health status assessment: anthropometry, medical history and clinical examination, biomarkers interpretations.
• Study designs
• Conventional and modern approaches for diet therapy and nutritional science
• Nutritional programs and strategies for high risk population
• Dietary calculations
• Nutrition medicines and complementary therapies
• Nutrition interventions
• Nutrition care plan: standard and modified diets

Practical

• Training in diet department of hospital and monitoring the patients to study their nutritional problems

Research Project / Assignments

• The students will have to assess the nutritional status of patients suffering from a disease (as allotted to the student) from different hospitals / health care system and analyze the data and devise a nutrition care plan.
• The students will write a report (MS Word) about assigned work and presented (MS Power Point) in the class.

Mid Term Exam

30

Final Term Exam

50

Sessional

20

Oral /  Quiz 

2 × 2.5 = 5

Written Tests

2 × 2.5 = 5

Assignment Reports

2 × 2.5 = 5

Assignment Presentations

2 × 2.5 = 5

Rules and Regulations

• The student should have at least 75 % attendance in Theory and Practical (both) to appear final term exam.
• The student will be warned on missing three consecutive lectures.
• The student will be struck off from the rolls for being absent in six lectures consecutively.
• The attendance status will be noticed on monthly basis.

Weekly Lecture Diary

Week

Chapters

Topics

1

Introduction and Definitions

Food, nutrition, nutrients, diet, balanced diet

2

Food Groups

Food guide pyramid, my pyramid, my plate, diet planning, diet therapy, RDA, DRI, DV, AMDR, food composition

Sessional Activity

Oral / Quiz  # 1

3

Manu and Meal Planning

Manu, meal, meal planning

4

Food Values

pH values, PRAL values, ORAC values, glycemic index, glycemic load  

Sessional Activity

Written Test # 1

5

Sensory Evaluation

Color, flavor, odor, texture, taste, satiety

6

Water

Functions, sources, regulation in body, dietary requirements, content in food

Sessional Activity

Assignment Report # 1  

7

Nutritional and Health Status Assessment

Anthropometry, Medical history

8

Nutritional and Health Status Assessment

Clinical examination, Biomarkers interpretations

Sessional Activity

Assignment Presentation # 1  

9

Exam

Mid Term

10

Study Designs

Cohort, Cross sectional, Clinical Trials etc.

11

Vitamins & Minerals

Role in body, Excess, Deficits, Content in food

Sessional Activity

Oral / Quiz  # 2

12

Nutritional Approaches

Conventional and modern approaches for diet therapy and nutritional science

13

Nutritional Policies

Nutritional programs and strategies for high risk population

Sessional Activity

Written Test # 2

14

Calculation and Interventions

Dietary calculations,  Nutrition interventions

15

Therapies

Nutrition medicines, Complementary therapies

Sessional Activity

Assignment Report # 2

16

Nutrition Care Plan

Standard and Modified diets for acute diseases

17

Nutrition Care Plan

Standard and Modified diets for chronic diseases

Sessional Activity

Assignment Presentation # 2

18

Exam

Final Term