Syllabus | Basic Dietetics | Advanced Dietetics | Third Year

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

S. No

Topic

Domain

Hours

 

 

Module 1

 

Introduction to Dietetics:-
Definition •Growth•source of dietetics • importance • relationship with health •Definition of Nutrition Care Process • Steps of Nutrition Care Process
Introduction to Diet Therapy:-
Definition of Diet therapy • objectives of diet therapy• Concepts of diet therapy
Introduction to Therapeutic Nutrition
Definition of therapeutic nutrition • objectives of therapeutic diet •principles of therapeutic diets• therapeutic nutrition for changing needs
Therapeutic Adaptation of Normal 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
Must Know

  • Definition of dietician
  • Definition of nutrition care process
  • Definition of diet therapy
  • Definition of diet therapy
  • Definition of therapeutic diet
  • Therapeutic nutrition for changing needs

Desirable to know

  • Objectives of diet therapy
  • Concept of diet therapy

Nice to know

  • Sources of dietetics
  • Area of work
3 hrs

 

 

Module 2

 

Introduction to term Dietician
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
Interpersonal relationship with patient: –
Definition of dietetics & counselling • factors affecting counseling•planning•implementing dietary care•Team approach to nutritional care

Must Know

  • Role of dietician in hospital
  • Role of dietician in community

Desirable to know

  • Educational qualification of dietician
  • Tools used by dietician
  • Difference between dietician and nutritionist
4 hrs

 

Module 3

Therapeutic Diets:-
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

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

Must Know

  • introduction to therapeutic diet
  • Definition of therapeutic diet
  • Therapeutic adaption of normal diet
  • Modification of normal diet
  • Introduction to routine hospital diet

Desirable to know

  • Importance of therapeutic diet
  • Concepts of various feeding methods
6hrs

 

 

Module 4

Diet in Burn, Surgery and Cancer:-
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.
Must Know

  • Definition of burn
  • Degree of burn
  • causes of burn
  • Nutritional management
  • Introduction to surgery
  • Nutritional management of pre-operative & post-operative surgery patient
  • Introduction to disease cancer
  • Types of cancer
  • Signs & symptoms, causes of disease
  • Effect of cancer therapy on nutritional status of patient
  • Nutritional management

Desirable to know

  • Origin of cancer
  • Risk factor
  • Prevalence of disease
  • Types of cancer therapies
  • Modifiable & non modifiable risk factor
6hrs

 

Module 5

Diet for Weight Management
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
Must Know

  • Definition of obesity
  • Classification of obesity
  • Assessment of obesity
  • Nutritional management of obesity
  • Definition of underweight
  • Classification of underweight
  • Assessment of underweight
  • Nutritional management of underweight

Desirable to know

  • Health hazards of obesity
  • Health problems related to underweight
5 hrs

 

Module 6

Modification of Diet:-
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
Must Know

  • Definition of infection
  • Classification of fever
  • Introduction to tuberculosis
  • Introduction to typhoid
  • Signs & symptoms of disease
  • Nutritional management of the disease
  • Introduction to influenza
  • Signs & symptoms of disease
  • Nutritional management of the disease
  • Introduction to recurrent malaria
  • Signs & symptoms of disease
  • Nutritional management of the disease

Desirable to know

  • Relationship between nutrition and infection
  • Metabolic changes during fever
7 hrs
 

Module 7

Diet in Gastritis
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
Must Know

  • Introduction to gastro intestinal disease
  • Classification of disease
  • Introduction to peptic ulcer
  • Types of peptic ulcer
  • Signs & symptoms of disease
  • Nutritional management of peptic ulcer

Desirable to know

  • Functions of gastrointestinal tract
  • Diagnostic test for peptic ulcer
8hrs
Module 8 Diet in disturbances of Small Intestine:-
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
Must Know

  • Introduction to diseases of small intestine
  • Signs & symptoms of disease
  • Nutritional management of the diseases of small intestine

Desirable to know

  • Functions of small intestine
  • Diagnostic test
8hrs
Module 9 Diet in diseases of the Liver, Gall Bladder and Pancreas:-
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

Must Know

  • Introduction to diseases of liver
  • Types of liver disease
  • Signs & symptoms of disease
  • Nutritional management of the diseases of  liver disease
  • Introduction to diseases of gall bladderdisease
  • Types of gall bladder disease
  • Signs & symptoms of disease
  • Nutritional management of the diseases of  gall bladder disease
  • Introduction to diseases of pancreas
  • Signs & symptoms of disease
  • Nutritional management of the diseases  of pancreas

Desirable to know

  • Functions of liver
  • Diagnostic test for liver disease
  • Causes
  • Risk factor of diseases
  • Prevalence of diseases of pancreas, gall bladder and liver
7hrs
Module 10 Diet in Gout:-
Introduction •nature •occurrence of uric acid •causes •symptoms • diagnosis• nutritional management • dietary modification • foods avoided• foods given
Must Know

  • Introduction to gout
  • Role of uric acid
  • Signs & symptoms of disease
  • Nutritional management
  • Dietary modifications

Desirable to know

  • Diagnostic test for peptic ulcer
2hrs
Module 11 Diet in Allergy
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
Must Know

  • Introduction to allergy
  • Types of food allergy
  • Nutritional management of allergy

Desirable to know

  • Diagnostic test for food allergy
  • Risk factor
  • Prevalence of disease
4hrs
Module 12 Diet for Diabetes Mellitus: –
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
Must Know

  • Definition of diabetes mellitus
  • Classification of diabetes
  • Signs & symptoms, causes of disease
  • Nutritional management of diabetes

Desirable to know

  • Diagnostic test for diabetes
  • Risk factor

Prevalence of disease

6hrs
Module 13 Introduction to Renal Disease:-
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
Must Know

  • Introduction to renal disease
  • Introduction to nephritis
  • Signs & symptoms of disease
  • Nutritional management of the nephritis
  • Introduction to nephrotic syndrome
  • Signs & symptoms of various nephrotic syndrome
  • Introduction to acute renal disease
  • Classification of acute renal disease
  • Signs & symptoms of various acute renal disease
  • Nutritional management
  • Introduction to chronic renal disease
  • Stages of chronic renal disease
  • Signs & symptoms of various chronic renal disease
  •  Nutritional management of chronic renal disease
  • Introduction to dialysis
  • Types of dialysis
  • Nutritional management of patient on dialysis

Desirable to know

  • Functions of kidney
  • Importance of Nephrons

Diagnostic test for renal function

7hrs
Module 14 Diet for cardiovascular disease
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.
Must Know

  • Introduction to cardiovascular disease
  • Stages of disease
  • Signs & symptoms, causes, risk factor of disease
  • Nutritional management of cardiovascular disease

Desirable to know

  • Diagnostic test
  • Risk factor
  • Prevalence of disease
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
SGTUNIVERSITY
X