Course

PART A

Unit 1 Principles of Nutrition Care

• Nutrition Care Process
• Therapeutic Adaptation of the normal
• Progressive Diets- Full Fluid, Clear fluid, Soft and regular diet
• Methods of feeding patients: Enteral and parenteral
• Importance of Therapeutic nutrition and the role of Dietitians in hospital and

Unit 2 Patho-physiology, etiology, clinical features and nutritional management of GI Tract Disorders

• Diarrhea
• Constipation
• Peptic Ulcer
• Lactose Intolerance
• Celiac Disease
• Hepatitis

Unit 3 Patho-physiology, etiology, clinical features and nutritional management of Infections and fever

• Infections : HIV and others
• Fibril Disorders: Typhoid, Tuberculosis

PART B

Unit4: Patho-physiology, etiology, clinical features and nutritional management of obesity/underweight and eating disorder

• Obesity and
• Eating Disorders:
  1. Anorexia Nervosa
  2. Bulimia

Unit 5 Patho-physiology, etiology, clinical features and nutritional management of Cardiovascular and metabolic disorder

• Hypertension
• Atherosclerosis
• Diabetes Mellitus: Type I and II

Unit 6 Patho-physiology, etiology, clinical features and nutritional management of Kidney Diseases

• Renal Calculi
• Glomerulonephritis Nephrotic Syndrome

Practical’s

• Planning of hospital
  • Liquid (Clear/ Full Liquid)
  • Soft
  • Normal
• Planning, calculation and preparing diets for different disorders:
  • Diarrhea/constipation.
  • Hepatitis
  • Hypertension/Atherosclerosis.
  • Diabetes: Type I and II
  • Fevers – Typhoid/Tuberculosis
  • Weight Management: Overweight Renal Calculi

Basic- Therapeutic and Clinical Nutrition (Theory)

• To understand the patho-physiology of various acute and chronic diseases and patient’s
• To apply the principle of dietary
• To execute the dietary and nutritional modifications according to the diseased
• To create a suitable nutritional management/diet plan for patients of various

2. Basic- Therapeutic and Clinical Nutrition (Practical )

• To understand the importance of Good laboratory practice (GLPs) of foods
• To understand the importance of weights and measures in nutritional
• To plan and create suitable therapeutic diets based on patient needs for various
• diseases/disorders
• To develop skills to prepare special therapeutic / health food

1. Khanna K, Gupta S, Seth R, Passi S J, Mahna R, Puri S (1997). Textbook of Nutrition and Phoenix Publishing House Pvt Ltd
2. Mahan, K. and Escott Stump S. (2000): Krause‟s Food Nutrition and Diet Therapy 11^th edition, W.B Saunders Ltd.
3. Shils, E. Olson, J. and Shike, M. (2013) Modern Nutrition in Health and Diseases, KM Varghese Company, Bombay.
4. Williams, R. (2001) Basic Nutrition and Diet Therapy. 11th ed. Times Mirror Mosby College Publishing

Basic- Therapeutic and Clinical Nutrition  (Practical )

Text Books/Reference Books:

1. Khanna K, Gupta S, Seth R, Passi S J, Mahna R, Puri S (1997). Textbook of Nutrition and Phoenix Publishing House Pvt Ltd
2. Mahan, K. and Escott Stump S. (2000): Krause‟s Food Nutrition and Diet Therapy 11^th edition,

W.B Saunders Ltd.

3. Shils, E. Olson, J. and Shike, M. (2013) Modern Nutrition in Health and Diseases, KM Varghese Company, Bombay.
4. Williams, R. (2001) Basic Nutrition and Diet Therapy. 11th ed. Times Mirror Mosby College Publishing