Dietetics: definitions, history, importance; Dietitian: role in food service and clinical practice, responsibilities in multidisciplinary team, code of ethics; Foundations of healthy diet: Dietary Reference Intakes, Recommended Dietary Allowance, Food Guide Pyramid and allied approaches, Dietary Guidelines, Exchange system and menu planning; Energy expenditure and basal metabolism; Body mass index; Role of diet in disease conditions; Diet therapy and its principles; Food selection and factors affecting its acceptance; Nutrient density; Alternative patterns of food consumption; Nutritional counselling in clinical practice. Critical diet assessment. Nutrition and diet clinics.
To understand the discipline of dietetics and its role in human wellbeing
To familiarize with the foundations of healthy diets and their role in disease prevention and management
To acquaint hands-on training for calorie calculation and menu planning using food composition table and data bases
To assess BMI and energy expenditures in relation to overweight and obesity
Interpretation of food guide pyramid, MyPyramid, Myplate, Eatwell Plate; Energy value of different foods: carbohydrates, fats, proteins; Calculating energy requirements; BMI in relation to obesity and overweight, energy and calorie requirements; Balanced diet and menu planning using exchange lists, food composition tables & data bases; Food intake analysis: Dietary Recall, Food Frequency Questionnaires, Food Surveys.
Introduction to diet therapy; Principles of diet therapy and therapeutic nutrition; Therapeutic modifications of normal diets; Dietary management in various health disorders (objective, physiology, food choices, diet plans): Diet in the diseases of the upper gastrointestinal tract – mouth, dental disease, pharynx, esophagitis; hiatal hernia; gastritis; peptic ulcer; Diet in the
diseases of the lower gastrointestinal tract - constipation, diarrhoea, mal-absorption syndrome, lactose Intolerance, celiac disease, inflammatory bowel disease, Crohn’s disease, ulcerative colitis, irritable bowel syndrome, diverticular disease, gastric surgery, dumping syndrome, small bowel resections, short bowel syndromes, blind loop syndrome, ileostomy or colostomy; Diet in the diseases of liver and accessory organs - hepatitis, hepatic steatosis, non-alcoholic hepatic steatosis, alcoholic liver disease, cirrhosis, hepatic encephalopathy; cholelithiasis, cholecystitis, cholangitis; Pancreatitis; Nutrition education and primary health care camp.
To comprehend the principles of diet therapy and therapeutic nutrition
To understand the role of dietary management in various health disorders related to upper and lower gastrointestinal tract, hepatic, pancreas and coronary heart diseases
To acquaint hands-on training for the dietary modification of normal diets aligned with various health disorders
To prepare pre- and post-operative diets
Steps in nutrition care; Types of diets: regular diet, clear liquid diet, full liquid diet, soft diet, bland diet; Dietary modification for texture, energy, nutrients and fluids; Planning of energy modified diets: high calorie diet, restricted calorie diet, high fiber diet, low residue diet, modified
carbohydrates diet, moderate carbohydrate diet, modified fat diet, restricted fats diet; Planning and preparation of diets for various pathological conditions; Nutrition in surgical conditions: pre- operative and post-operative diets; Enteral and parenteral feeding; Hospital visits and nutrition camps.
Diet based regimen to improve the public health; Diet supplementation for diseased patients; Malabsorption and mineral deficiency; Health diets and lifestyles; Preventing diet related diseases; Nutritional implications of various diets; Managing disease and avoiding complications through diet diversification; Dietary management in various health disorders (objective, physiology, food choices, diet plans): obesity, leanness and underweight; coronary heart disease: dyslipidemia, hypertension, ischemic heart disease, heart failure; fevers and infections; diabetes mellitus; diseases of respiratory system: cystic fibrosis, asthma; rheumatic diseases: rheumatoid arthritis, osteoarthritis & gout; inborn errors of metabolism: Phenylketonuria, Maple syrup urine disease, galactosemia, glycogen storage disease; renal diseases; burn; surgical conditions; bacterial overgrowth; infections; AIDS; food allergy; protein energy malnutrition; micronutrient deficiencies; Policy principles for promotion of healthy diets; Incorporating nutrition objectives into development policies; Strategic actions and for promoting healthy diets; Drawing up of nutrition education programs; Role of specialist in dietetics and diseases.
To understand the role of nutrition and dietetics in managing disease and preventing complications
To get hands-on training for the dietary modification of normal diets aligned with various health disorders
To comprehend the role of nutrition education and policies towards nutrition security
Planning of modified diet: consistent carbohydrate diet, moderate carbohydrate diet; Modified proteins diet: high protein diet, restricted protein diet; Modified fats diet: restricted fats diet; Modified micronutrients diet; Controlled sodium, potassium and phosphorus diet; Dietary management in various health disorders; Hospital visits and nutrition camps.