Course Description:

To provide graduate level education about clinical nutrition 

To develop a sense of developing diet to cure different diseases

 Learning outcomes:

1. Knowledge and understanding

1. Understanding clinical nutrition 

2. Understanding preparation of diet plan for treatment of disease 

3. Intellectual skills

4.  Nutritional and clinical assessment of patient

5. Physical examination of patient

6. General and transferable skill

7.  Curing of disease through diet

8. Diet planning                              

Books Referred:

1. Anjali, S.2007. Theraputic nutrition. Aavishkar Publishers and Distributers, Jaipur, India. 

2. Frances, S. and E. Whitney 2007. Nutrition concepts and controversies (11th ed.) . Thomson Wads Worth. UK. 

3. Nix, S. 2008. Williams, Basic nutrition and diet therapy (11th ed). Elsevier Publishers, New Delhi, India. 

4.Rekha, S.2004. Diet management (3rd ed). Elsevier Publishers, New Dehli, India.

Course Contents:

Practical:

Two to three weeks practical work in each concerned ward of a teaching hospital, monitoring and studying the hospital patients for their nutritional problems. Balanced Diet Concept,Diet/meal preparation in various nutritional disorders, e.g. diabetes militias, hepatitis, renal failure, cardiovascular diseases, Weight gain,weight loss in different ages,Weight loss by Intermediate Fasting 

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:

Thursday

11:40 am to 12:20 pm

Start Date: February 15, 2021