Curriculum | Advanced Dietetics | B. Sc. (Nutrition & Dietetics) | Third Year

BND 3rd Year
Advanced Dietetics
Theory: – 100 hrs                                                                                                     Practical:-100 hr

S. No

Topic

Learning objectives
(at the end of the session the students will be able to)

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 –
       Oral feeding:- definition • factors affecting oral feeding• precautions • dietary modification
Tube feeding :- definition • types • administration • conditions • precautions • dietary modification
Parental nutrition :- definition • types • administration • conditions • precautions • dietary modification
Intravenous feeding:- definition • types • administration • conditions • precautions • dietary modification

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
Discussion ,exercise followed by discussion

 

Didactic method
Prepare diet plan according disease condition

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
Constipation:- introduction • types of constipation• signs & symptoms • dietary modification
           Flatulence:- introduction • types• causes• signs & symptoms • dietary modification
       Diverticular Disease:- introduction • prevalence• causes• signs & symptoms • dietary modification
Inflammatory Bowel Disease:- introduction • Categories of IBS:- crohn’s disease & ulcerative colitis • Prevalence of Crohn’s disease and ulcerative colitis • signs & symptoms • dietary modification
        Celiac Disease:- introduction • manifestation of disease• role of gluten • signs & symptoms • complications • dietary modification
        Lactose Intolerance:- introduction • manifestation of disease• role of lactase enzyme • signs & symptoms • complications • dietary modification

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
Prepare diet plan according disease condition

 

 

 

 

 

 

Didactic method by PowerPoint presentation
Tutorials

Prepare diet plan according disease condition
Didactic method by PowerPoint presentation
Group Discussion

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 to fulfill the nutritional requirement of the patient

 

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,
Prepare diet plan according disease
condition

 

 

 

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
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