Course

Unit 1

Credit hours

20

THEORY

Role of macronutrients and micronutrients in therapeutic conditions Carbohydrates: Types, Mode of Action & preventive use and therapeutic use in specific disease, Proteins: Types &Role of specific amino acids- preventive and therapeutic uses in various disease states, Lipids: Types(regular/structured), Mode of action preventive and therapeutic and use in specific disease. Vitamins and Minerals: Its application in various disease conditions. Dietary fiber and Water, Its application in various disease conditions.

The Immune & Inflammatory System, Introduction to the immune system. Nutrients that affect immune function & their assessment. Role of cytokines in therapeutic conditions

Chrono nutrition and chronic diseases: Introduction to Chrono nutrition, Food timings, circadian rhythm and Chrono nutrition

Fundamentals of nutrition therapy : – Feeding techniques, types of therapeutic diets

Guidelines for nutrition therapy- hypometabolic starved patient & hypermetabolic stressed patient.

Critical Care Illness & Conditions requiring intensive care:

Definition- Critical Illness & Conditions requiring intensive care, Goals of Nutrition Support in critically ill.Brief about Enteral Nutrition Support

Burns: Definition: Burns, Types of Burns, Degree of Burns, Assessment of Burn Surface Area, Systemic Response to Burns on different organ system.

Diabetes (Type 1, Type 2, Gestational, Nephropathy and other complications.) Obesity in different grades and age groups

Inborn Errors Of Metabolism

Phenylketonuria, glycogen storage disease, Galactosemia.

Unit 2

Credit hours

30

THEORY

Respiratory (Pulmonary) Disorders:

Normal respiration mechanism: a brief overview of different types of ventilation MNT Goals & Principles, Acute Exacerbation MNT,Chronic condition MNT Immunonutrition

Gastrointestinaldisorders:Gastritis,GERD,diverticulardiseases,gastric surgeries.

Liver disorders: Cirrhosis of the liver, hepatic encephalopathy, Liver transplant, Gall bladder disease, Pancreatitis (acute, chronic). Metabolic liver diseases-NAFLD, hemochromatosis. Disorders of the heart, Primary (essential) and secondary hypertension

Cardiovascular disorders: Disorders of the heart , Primary (essential) and secondary hypertension

Renal Disorders: Acute renal failure, Nephrotic syndrome, Chronic kidney disease, renal replacement therapy, renal transplant

Metabolic: Diabetes (Type 1, Type 2, Gestational, Nephropathy and other complications.)

Obesity in different grades and age groups

Diabetes (Type 1, Type 2, Gestational, Nephropathy and other complications.) Obesity in different grades and age groups

Inborn Errors Of Metabolism, Phenylketonuria, glycogen storage disease, Galactosemia.

PRACTICAL

A)Estimation of Nutrient Requirements & Disease-Specific Diet Planning

• Estimation of nutrient requirements – Energy, Carbohydrates, Proteins, Fats, Vitamins, Minerals, Fluids, etc.
• Disease-specific dietary planning and interpretation of case studies:
  • Cardiovascular Diseases
  • Diabetes Mellitus
  • Obesity
  • Inborn Errors of Metabolism

B)Recipe Standardization & Nutrition Counseling

1. Standardization of general high-calorie, high-protein recipes.
2. Standardization of general low-calorie recipes.
3. Standardization of recipes based on specific nutrient requirements.
4. Nutrition counseling techniques and mock counseling sessions.

C)Nutrition in Critical Care

• Estimation of nutrient requirements in critical care conditions.
• Dietary management of:
  • Burns (Different Types and Degrees)
  • Cancer (Dietary guidelines for different cancers and therapies)
  • Surgical conditions associated with different disease states

D)Disease-Specific Dietary Planning & Case Study Presentations

1. Gastrointestinal Diseases – Dietary planning, case study interpretation, and presentations.
2. Liver Disorders – Dietary planning, case study interpretation, and presentations.
3. Renal Disorders – Dietary planning, case study interpretation, and presentations.
4. Pulmonary Diseases – Dietary planning, case study interpretation, and presentations.

E)Review & Case-Based Learning

1. Review and case study presentations for therapeutic conditions.
2. Review of nutrient–drug interactions.
3. Small-group case study presentations by students.

Course Description

It is a course that details the application of preventive and therapeutic Dietetics .

1. Relate the physiologic role of specific nutrient & non nutrient components of food in relation to various organ systems.

2. Explain the mechanisms of disease management process and correlate it with the principles of medical nutrition therapy

3. Interpret therapeutic principles in clinical settings to develop dietary interventions.

Prerequisites

Bachelor of Nutrition and Dietetics (Honors) (4-year program) 

1. Racz B., Duskova M., Starka L., Hainer V., Kunesova M. Links between the circadian rhythm, obesity and the microbiome. Physiol. Res. 2018;67:S409–S420.

2. Ceschia A, Horton R. Maternal health: time for a radical reappraisal. TheLancet. 2016;388(10056):2064–6.

3. Wei M, Ho E, Hegde P. Wei M, et al. An overview of percutaneous endoscopic gastrostomy tube placement in the intensive care unit. J Thorac Dis. 2021 Aug;13(8):5277-5296.

4. Preventive Nutrition – The Comprehensive Guide for Health Professionals (2005) ;3rd Edition; Edited by Andrianne Bendich, Richard J. Deckelbaum Human Press Inc., New Jersey.

5. Nutrition Support for the critically ill patient – A Guide to Practice (2005);Edited by GAIL CRESCI Taylor and Francis London, CRC press, USA.

6. Dietary Fiber in Human Nutrition (2001);3rd Edition ; Edited by Gene A. Spiller CRC press, USA.

7. Handbook of Nutrition and Food (2002); Edited by Carolyn D. Berdanier, CRC press, USA