Diet Therapy Practical

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.

The course deals with the planning, preparation and presentation of various therapeutic diets such as standard/normal, fluid, soft, low/high residue, gastric, low calorie, diabetic, high protein, low protein, low salt, low fat, low purine, acid ash/alkaline diets. The practical is based on management of the various non-communicable nutrition-related diseases. Case studies using Nutrition Care Process Approach to Manage Patients.