2nd Year
Basic Dietetics
Theory: – 100 hrs Practical:-100 hr
|
S. No |
Topic |
Learning objectives |
Teaching guidelines |
Methodology |
Time |
| 1 | Introduction to term Dietician | Enumerate the term dietician, qualification
Understand and explain the role played by dietician in hospital and community and their relationship 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 Role of dietician in hospital :- work area of hospital dietician • role of hospital dietician Role of dietician in community :- work area of community dietician • role of community dietician |
Didactic lecture by power point presentation
|
2 hrs |
| 2 | Introduction to Nutrition Care Process | Describe the term Nutrition Care Process and develop basic skill of assessing the nutritional status of different age group
|
Definition of Nutrition Care Process • Steps of Nutrition Care Process Nutrition Assessment:-Definition • Nutrition assessment component • Critical thinking Nutrition Diagnosis:- nutrition diagnosis domain:- intake, clinical, behavioral – environmental • Nutrition diagnosis component• nutrition vs. medical diagnosis Nutrition Interventions:- Definition • objectives Nutrition Monitoring & Evaluation :- Definition • Nutrition monitoring & evaluation components • nutrition goals & objectives • evaluation of nutrition care Introduction to Diet Therapy:- Definition of Diet therapy • objectives of diet therapy |
Didactic method by PowerPoint presentation,
Exercise on writing different types of assessment tools |
3 hrs |
| 3 | Principles of Diet Therapy
Introduction to Therapeutic Nutrition |
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 |
Definition of Diet therapy • Concepts of diet therapy Definition of therapeutic nutrition • objectives of therapeutic diet • therapeutic nutrition for changing need |
Didactic lecture by power point presentation | 2hrs |
| 4 | Therapeutic Adaptation of Normal Diet | Develop effective skills to explain the therapeutic modification of diet | 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 | Didactic method Discussion ,exercise followed by discussion |
2hrs |
| 5 | Therapeutic Diets | Describe Therapeutic Diets as well as different Routine Hospital Diets used for patients according to specific disease | Introduction to therapeutic diet • Modification of normal diet• Routine Hospital Diet:- 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 |
Didactic lecture by PowerPoint presentation Exercises followed by planning of diet plan according to condition |
6 hrs |
| 6 | Modification of Diet | Understand and describe different gastrointestinal disease and modify the diet according to the disease condition of the patient | 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 Surgical Conditions:- introduction • types of surgery:- general surgery, emergency surgery, gastrointestinal surgery • Nutritional modification pre- surgery • dietary modification post- surgery |
Teachers seminar by PowerPoint presentation, Exercises followed with discussion, long answers | 7hrs |
| 7
|
Diet for Gastro
Intestinal Disorder |
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 |
Introduction to gastrointestinal disease • classification of disease• Gastrointestinal Disease:- Diarrhea:- introduction • types of diarrhea• signs & symptoms • dietary modification Constipation:- introduction • types of constipation• signs & symptoms • dietary modification Peptic Ulcers:- introduction • types of peptic ulcers• signs & symptoms• complications • 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 |
Problem based learning
case presentation using teaching aids
Prepare diet plan according condition of patient Student seminar
Student seminar |
8hrs |
| 8 | Introduction to Renal Disease | Describe the renal disease and use the knowledge while planning diet for such patients
Understand and enumerate the term acute renal disease, its causes, symptoms |
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 |
Teachers Seminar
Didactic method exercise followed by discussion
Prepare diet plan according disease condition |
5hrs |
| 9 | Diet for obesity:
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• assessment of obesity• hazards of Obesity• nutritional management introduction• stages of development• etiology• risk factor• nutritional management |
Student interaction session followed by discussion Short Answer Objective type |
5hrs |
| 10 | 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 |
Diet for Diabetes Mellitus: – introduction• classification:- IDDM, NIDDM, Gestational Diabetes Mellitus• etiology• prevalence •causes • risk factor• signs & symptoms • nutritional management | Student seminar
Prepare different teaching aids- Projected and non- projected |
4hrs |
| 11 | Introduction to Kidney Disease | Describe the term kidney disease and understand the therapeutic dietary modification required in the conditions. | Introduction • types of kidney disease Kidney transplant:- introduction• nutritional management pre & post transplant Dialysis:- introduction• types of dialysis• nutritional management |
Student seminar by Power point presentation Hospital Visit, |
4hrs |
| 12 | Diet in Cancer | Describe the disease and plan the therapeutic diet according to the increased requirement of the patient | Introduction• origin• causes• diagnosis• relation of nutrition & cancer• effect of cancer on nutritional status• objectives of nutrition therapy• nutritional management | Group discussion Prepare diet plan according disease condition | 4hrs |
| 13 | Diet in AIDS & Allergy | Understand and explain the diseases and guide the dietary modification required in the disease in clinical and community settings | Diet in AIDS: – Introduction• stages of disease progression• relation of nutrition & AIDS• impact of AIDS on nutritional status• nutritional management. Diet in Allergy:- Introduction• types• symptoms• risk factor• diagnosis • nutritional management |
Student Seminar by Power point presentation case presentation |
7hrs |
| 14 | Diet for metabolic disorder | Describe the various metabolic diseases and use the knowledge while planning diet for such patients | Introduction• definition of metabolic diseases• causes• types• signs & symptoms • nutritional management | Tutorials | 6hrs |
| 15 | Diet in burn and surgery | Develops the skills to use the knowledge of modifying the diet according to the disease condition of the patient | Diet in Burn: – Introduction• types of burns • degree of burn • nutritional management. Diet in surgery:-Introduction• factors affecting surgery• pre-operative nutrition• post- operative nutrition• goals of dietary management• dietary management |
Didactic method by power point presentation | 6hrs |
| 16 | Diet in addictive behaviour | Understand and explain the health hazards of these addictive behaviour conditions and aware the people about the condition in both clinical and community settings | Anorexia nervosa: – Introduction• types • difference between dieting and anorexia• symptoms • causes• risk factor • effect • treatment• nutritional management. Bulimia nervosa: – Introduction• symptoms• causes• risk factor• effect• treatment• nutritional management. Alcoholism: – Introduction• symptoms• causes• diagnosis• treatment• nutritional management |
Student Seminar by Power point presentation
Group discussion |
8hrs |
| 17 | Nutrient Drug Interaction | Understand the importance and relationship of the interaction between nutrients and drugs | Introduction• definition • classification of nutrient drug • effect of drug on nutritional status • stages of drug absorption• things to be kept in mind in nutrient drug interaction• nutrient drug interaction list. | Didactic method | 3 hrs |
| 18 | Feeding the patient | Understand and explain different feeding techniques used to feed the patient Develop skills to assess the nutritional requirement of the patient |
Introduction• objectives • feeding technique:- enteral and parenteral feeding technique • psychology of patient on feed • assessment of patient | Didactic method by PowerPoint presentation followed by long type question answer | 6 hrs |
| 19 | Feeding infant & children | Develop effective skills to plan and prepare the diet of infant according to the age group | Introduction• normal infant• pre-term infant• nutritional management of normal & pre-term infant • feeding problems• management of feeding problem | Teachers seminar by PowerPoint presentation Prepare diet plan according disease condition | 7hrs |
| 20 | Nutrient & diet clinics | Develop basic skill of assessing and counseling of different age group, use methods in clinical, classroom and community settings | Introduction• patient checkup• dietary counseling • educating the patient• follow-up | Develop basic skill of assessing and counseling of different age group, use methods in clinical, classroom and community settings | 6hrs |
PRACTICAL
1. Standardization of common food preparations.
2. Planning, preparation and calculation of following diets:
(a) Normal diet.
(b) Clear Liquid and liquid diet
(c) Soft diet
(d) Tube Feed
(e) High and low caloric diet
(f) Bland diet for peptic ulcer
(g) Diet for Viral hepatitis and cirrhosis
(h) Diet for Diabetes mellitus
(i) Diet for Hypertension and Atherosclerosis
(j) Diet for Nephritis and Nephrotic syndrome
3. Low and medium cost diet for P.E.M., Anemia & vitamin A deficiency.
4. Plan and preparation of diet for celiac sprue
REFERENCE BOOKS:
- Textbook of Human Nutrition by Agrawal , Udipi
- Textbook of Nutrition & Dietetics by Kumud Khanna
- Basics of Clinical Nutrition by Y.K.Joshi
- Nutrition and Diet Therapy by Corroll lutz & Karen Przytulski
- Dietetics by B .Srilakshmi
- Principles of Nutritional Assessment by Rosalind S. Gibson
