Diet Management in Health and DiseaseThis course will give an insight into the diet management in health as well as in disease conditions. It helps in selection of foods, preparation methods and planning diet effectively to tackle the disease and to maintain body needs. Helps in reduction of malnutrition and improving the quality of life.
WEEK- 01 Objective 1 Determinants of Health2. Energy Requirements for Humans3. Nutrition in Adulthood4. Nutrition in Pregnancy and Lactation WEEK- 02 Objective 1. Nutrition in Infancy2. Nutrition in Adolescence3. Nutrition in Old age4. Principles and Classification of Therapeutic Diets WEEK- 03 Objective 1. Therapeutic diets - Dietary modification in Diarrhoea2.Therapeutic diets - Dietary consideration in Constipation3. Nutritional management in Fevers4. Routine hospital diets WEEK- 04 Objective 1. Enteral and Parenteral Feeding2. Low energy and very low calorie diet3. High energy diets for weight gain4. Diet for febrile conditions, infections and surgical conditions WEEK- 05 Objective 1. Diseases related to Mouth, Oesophagus and Stomach2. Nutritional management in the diseases of the liver and pancreas3. Management of diabetes4. Clinical and Nutritional aspects of Hyperlipidemia WEEK- 06 Objective 1. Dietary management of cerebrovascular diseases2. Review of physiology and function of normal kidney3. Diseases of kidney glomerulonephritis4. Dietary management in uremia WEEK- 07 Objective 1. Dietary management in Nephrotic syndrome and renal failure2. Cancer – Nutritional and non-nutritional aetiological factors3. Assessment of nutritional status in burns patients - Nutritional management of burns patients4. Nutritional management in diseases on the thyroid gland WEEK- 08 Objective 1. Hyperparathyrodisim2. Interaction between drugs, nutrients and nutritional status