BND 3rd Year
Advanced Dietetics
Theory: – 100 hrs Practical:-100 hr
| S. No |
Topic |
Learning objectives |
Teaching guidelines |
Methodology |
Time |
| 1 | Introduction to Dietetics:-
Introduction to Diet Therapy:- Introduction to Therapeutic Nutrition
Therapeutic Adaptation of Normal Diet:- |
Describe the term therapeutic diet and learn the importance of application of therapeutic diet in different conditions.
Able to understand the relationship between diet therapy and therapeutic diet
Develop effective skills to explain the therapeutic modification of diet |
Definition •Growth• source of dietetics • importance • relationship with health •Definition of Nutrition Care Process • Steps of Nutrition Care Process
Definition of Diet therapy • objectives of diet therapy• Concepts of diet therapy Definition of therapeutic nutrition • objectives of therapeutic diet •principles of therapeutic diets• therapeutic nutrition for changing needs Definition of therapeutic diet •therapeutic adaption:- change in consistency change in energy intake change in nutrient• change in fiber • change in frequency of feeding• change in mode of feeding •change in elimination of food |
Teachers Seminar
Didactic Method
Didactic lecture by power point presentation
problem based learning |
3 hrs |
| 2 | Introduction to term Dietician
Role of dietician in hospital Interpersonal relationship with patient: – |
Describe the term dietician and different roles played
Understand the relationship of dietician with health and develop skills required in nutritional counseling |
Definition of Dietician • Educational Qualification of Dietician • Difference between registered dietician & Nutritionist • tools used by dietician • Area of work work area of hospital dietician • role of hospital dietician Definition of dietetics & counselling • factors affecting counseling•planning• implementing dietary care•Team approach to nutritional care. |
Role Play
Students Seminar followed with discussion |
4 hrs |
| 3 | Therapeutic Diets:- Routine Hospital Diet:- |
Describe Therapeutic Diets as well as different Routine Hospital Diets used for patients according to specific disease | clear liquid diet• liquid diet• semi-solid diet• soft diet• normal diet• tube feed• PEG feed• JJ feed• bland diet• high & low calorie diet• high & low protein diet• high & low fiber diet • low cholesterol diet
Basic concepts and methods of – |
PowerPoint presentation, followed by classroom based activities
Didactic lecture by power point presentation |
6hrs |
| 4 | Diet in Burn, Surgery and Cancer:- | Develops the skills to use the knowledge of modifying the diet according to the disease condition of the patient Understand the term surgery and will be able to guide and modify the diet according to the disease condition and nutritional requirement of the patient |
Diet in Burn: – Introduction• types of burns • degree of burn • precautions • nutritional management. Diet in surgery:-Introduction• types of surgery:- general surgery, emergency surgery, gastrointestinal surgery• factors affecting surgery• pre-operative nutrition• post- operative nutrition• goals of dietary management• dietary management Diet in Cancer Introduction• origin• causes• diagnosis• relation of nutrition & cancer• effect of cancer on nutritional status• objectives of nutrition therapy• nutritional management. |
Didactic method
Didactic method
Didactic method |
6hrs |
| 5 | Diet for Weight Management | Understand and explain the diseases and guide the dietary modification required in the disease in clinical and community settings | Diet for obesity: – introduction• assessment of obesity• risk factor• causes • hazards of Obesity• complications• dietary modifications Diet for Underweight: – introduction• nutritional assessment• risk factor• causes • hazards of leanness• complications• dietary modifications |
Student Seminar Power point presentation followed by Discussion , short question exercise |
5 hrs |
| 6 | Modification of Diet:- | Develop basic skills to understand, apply and assess the patient suffering from these diseases and plan the modified diet accordingly
Explain the difference between acute and chronic fever
Describe the disease tuberculosis and plan the modified diet for the patient Enumerate the term influenza and modify the diet accordingly |
Infection :- Nutrient & immune response during infection• Metabolic changes during infection• Nutritional management in infection Fever:-classification of fever • acute fever • chronic fever • Metabolic changes during fever Acute fever:- Typhoid:- introduction • prevalence• mode of transmission • signs & symptoms • stages of fever • complications• dietary modification Chronic fever:- Tuberculosis:- introduction • prevalence• mode of transmission • signs & symptoms • stages of fever • complications• dietary modification Influenza:- introduction • prevalence• mode of transmission •signs & symptoms • stages of fever • complications• dietary modification Recurrent Malaria:- introduction • prevalence• mode of transmission •signs & symptoms • stages of fever • complications• dietary modification |
Didactic lecture by PowerPoint presentation
problem based learning Exercises followed by planning of diet plan according to condition |
7 hrs |
| 7 | Diet in Gastritis | Understand and describe different gastrointestinal disease and modify the diet according to the disease condition of the patient | Peptic Ulcers: – introduction • types of peptic ulcers• signs & symptoms• clinical findings complications • dietary modification •amount of food• intervals of feeding• Chemically & mechanically irrigating foods• four stage diet:- Liquid, soft, convalescent, liberalized diet | Teachers seminar by PowerPoint presentation, Exercises followed with discussion, long answer | 8hrs |
| 8
|
Diet in disturbances of Small Intestine:- | Describe the disease and use the knowledge while planning diet for such patients
Enumerate the term constipations, its symptoms and modify the diet to fulfil the nutritional requirement of the patient |
Diarrhea:- introduction • types of diarrhea• signs & symptoms • dietary modification :- fiber • fluids |
1. Problem based learning, 2. case presentation using teaching aids
3. Prepare diet plan according condition of patient
4. Student seminar
5. Student seminar |
8hrs |
| 9 | Diet in diseases of the Liver, Gall Bladder and Pancreas:- | understand, apply and assess the patient suffering from different liver diseases and plan the modified diet accordingly | Introduction•function• classification
Diseases of the Liver:- Introduction • function • classification • pathophysiology of liver Jaundice :- Etiology• causes • symptoms • dietary treatment:- nutritional requirement • dietary modification • foods avoided• foods given Hepatitis:- Etiology• causes • symptoms • dietary treatment:- nutritional requirement • dietary modification • foods avoided• foods given Cirrhosis:- Etiology• causes • symptoms • dietary treatment:- nutritional requirement • dietary modification • foods avoided• foods given Hepatic Coma:- Etiology• causes • symptoms • dietary treatment:- nutritional requirement • dietary modification • foods avoided• foods given Role of alcohol in liver diseases. Diseases of the Gall Bladder:- Introduction • function • classification • pathophysiology of gallbladder Cholecystitis :- Etiology• causes • symptoms • dietary treatment:- nutritional requirement • dietary modification • foods avoided• foods given Cholelithiasis :- Etiology• causes • symptoms • dietary treatment:- nutritional requirement • dietary modification • foods avoided• foods given Diseases of the Pancreas:- Introduction • function • classification • pathophysiology of pancreas Pancreatitis:- :- Etiology• types • risk factor •causes • symptoms •complications • dietary treatment:- nutritional requirement • dietary modification • foods avoided• foods given |
Teachers Seminar
Didactic method exercise followed by discussion
Didactic method by PowerPoint presentation Prepare diet plan according disease condition |
7hrs |
| 10 | Diet in Gout:- | Describe the disease and plan the therapeutic diet according to the modified increased requirement of the patient | Introduction •nature •occurrence of uric acid • causes •symptoms • diagnosis • nutritional management • dietary modification • foods avoided• foods given | Teachers Seminar | 2hrs |
| 11 | Diet in Allergy | Enumerate the term allergy, its causes understand, apply and assess the patient suffering from the food allergy plan the modified diet accordingly |
Introduction• types• manifestation • prevalence •stages of disease progression• common food allergens •relation of nutrition & allergy• impact of allergy on nutritional status • causes • signs & symptoms• risk factor• diagnosis • nutritional management | Student seminar
Prepare different teaching aids- Projected and non- projected |
4hrs |
| 12 | Diet for Diabetes Mellitus: – | Describe the term diabetes mellitus Explain different factors responsible for diabetes plan the modified diet to fulfill the nutritional requirement of the patient |
introduction• role of pancreas in insulin production • classification:- IDDM, NIDDM, Gestational Diabetes Mellitus• etiology• prevalence •causes • risk factor• signs & symptoms • diagnosis • hypoglycaemic agent • insulin & its types • Complication •nutritional management | Student seminar by Power point presentation Hospital Visit, |
6hrs |
| 13 | Introduction to Renal Disease:- | Describe the renal disease and use the knowledge while planning diet for such patients
Describe the term nephritis, causes Explain different factors responsible for diabetes
plan the modified diet accordingly |
Introduction • function of kidney • pathophysiology • types Acute Glomerulonephritis &Chronic Glomerulonephritis:- introduction • manifestation of disease• causes• signs & symptoms • complications • dietary modification Nephritis :- introduction • manifestation of disease• causes• signs & symptoms • complications • dietary modification Nephrotic Syndrome :- introduction • manifestation of disease • prevalence of disease• causes • signs & symptoms • complications • dietary modification Acute Renal Disease :- introduction • manifestation of disease • prevalence of disease• causes • signs & symptoms • complications • dietary modification Chronic Renal Disease :- introduction • manifestation of disease • prevalence of disease• causes • signs & symptoms • complications • dietary modification End Stage Renal Disease :- introduction • manifestation of disease • prevalence of disease• causes • signs & symptoms • complications • dietary modification Dialysis:- introduction• types of dialysis• nutritional management Urinary Calculi– introduction •causes • treatment •acid, alkali producing ,neutral foods • dietary modification |
Power point presentation
Hospital Visit,
Group discussion |
7hrs |
| 14 | Diet for cardiovascular disease | Develop basic skills to understand, apply and assess the patient suffering from these diseases and plan the modified diet accordingly | introduction• Role of nutrition in cardiac efficiency •types Atherosclerosis:- introduction• incidence of atherosclerosis• stages of development• etiology• causes • risk factor• diagnosis • complications • nutritional management Hyperlipidenmia Hypertension: – introduction • prevalence • causes • relationship between HTN & cardiovascular disease • complications • dietary treatment: – Sodium restricted diet• level of sodium restriction• sources of sodium• danger of severe sodium restriction. |
Teachers Seminar by Power point presentation case presentation |
7hrs |
PRACTICAL
1. Planning, preparations and calculations of diets with modified-
(a) Consistency
(b) Fibre and residue
(c) Diet for Diarrhoea and constipation (d) Diet for peptic ulcer. (e) Diet tor liver disease.
2. Planning, preparation and calculation of diets in fever and infections.
3. Planning, preparation and calculation of diets for insulin dependent Diabetes mellitus,
Planning, snacks. Desserts and beverages for diabetes.
4. Planning. Preparation and calculation of diet in cardiovascular diseases.
5. Planning, preparations and calculation of diet in Kidney failure, Kidney transplant, Renal
Complication & Kidney stones.
6. Planning, preparations and calculation of diet in Cancer, Trauma (burns) & Surgery
REFERENCE BOOKS:
- Textbook of Human Nutrition by Agrawal , Udipi
- Textbook of Nutrition & Dietetics by Kumud Khanna
- Basics of Clinical Nutrition by Y.K.Joshi
- Krause’s Food & the Nutrition Care Process (Krause’s Food & Nutrition Therapy) by Krause & Mahan
- Clinical Dietetics and Nutrition by F P Antia
