Diet Therapy and Hospital Practical I

At the end of this course, students should be able to: 1. plan, prepare and present various therapeutic diets in the management of diseases; and 2. conduct case studies using nutrition care process approach to manage patients.

Fundamental principles of Diet therapy. History, aims, scope and roles of dietitians. Introduction to different diets (fluid diet, soft diet low residual diet and many others.) Dietary management in disease states (gastro intestinal disorders, various DR-NCDs including Diabetes hypertension and many others.) consideration of factors in patients care plan, coordinated nutritional services for patients, therapeutic adaptation of the normal diet and problems of planning therapeutic diets using local foods. Principles or nutritional modification for the underweight, acute malnutrition (moderate or severe SAM/MAM), nutrient need in surgery – postoperative nutritional care following gastrointestinal tract surgery; study of the diet for the vulnerable groups, diarrhoea in infants; oral rehydration. Use of food exchange list. Nutritional care process. Critical care.