sir vithaldas thackersey college of home science …€¦ · b.sc., food, nutrition and dietetics...
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SIR VITHALDAS THACKERSEY
COLLEGE OF HOME SCIENCE (AUTONOMOUS)
S.N.D.T. WOMEN’S UNIVERSITY, JUHU, MUMBAI-400 049
MASTERS IN SPECIALIZED DIETETICS
FOUR SEMESTER PROGRAM
SELF FINANCED PROGRAMS
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2
PROGRAM
Sir Vithaldas Thackersey College of Home Science is an Autonomous and Constituent college of SNDTWU Juhu,
Mumbai. The Academic Autonomy gives a provision to the institution to initiate new innovative programs which
is a value addition to the changing needs of the discipline tofavour professional growth of the students.
The Four semester program is designed to train the students in the different specialized fields of Dietetics which
is the need of the hour. The students will be trained with a conceptual foundation base in Dietetics followed by
opting for specialized areas like Diabetes and Cardiac Nutrition, Pediatric Nutrition and Renal Nutrition. This
program will focus on the practical application of specialized dietetics in a clinical setting and total patient
management.
OBJECTIVES
To enable students, understand the physiology, clinical biochemistry, metabolic changes and nutritional
implications of the diseased state.
To develop and update the practical management skill of nutritionist and provide relevant insights into
contemporary development in clinical nutrition.
To provide intensive hands on training in clinical nutrition, to be a competent member of specialized
nutrition support team.
To integrate alternate therapies like yoga, Ayurveda in the disease care process to achieve a holistic
approach in patient care.
ELIGIBLITY
B.Sc., Food, Nutrition and Dietetics with a minimum aggregate of 60 % marks.
Students should have obtained a minimum of 60% marks in the undergraduate degree from a recognized
university with the following subjects as a part of their 3 year curriculum:
Human Physiology
Basic Food Science
Human Nutrition
Diet Therapy
Biochemistry
B.Sc., Food, Nutrition and Dietetics with a minimum aggregate of 60 % marks &Post Graduate Diploma
in Clinical Nutrition & Dietetics with 50% in aggregrate.
SELECTION CRITERIA
Entrance Test and Interview
Duration
2 years (4 semesters) Full Time (Modular pattern –lateral exit/entry+ Internship-3 months)
CREDITS
3
24*4=96
NUMBER OF STUDENTS TO BE ADMITTED
Maximum 30
MODE OF TEACHING
Assessment will include –
Continuous Assessments
Case Study Presentations
Seminar Presentations
Practical Examinations in a Clinical Setting
Research Work & Written Examination
Lectures
Tutorials
Interactive Sessions on Reviews
Seminar Presentation
Case Study Discussions
Hands on Training in a Clinical Setting
Observations
Structured Assessment in a Clinical Setting
Practice Placements Mentoring- One To One
Interaction.
4
CREDIT TEMPLATE
Semester -1 (Foundation Module) -24 credits
Code Subject Credit Marks Hours/
week
Theory Practical Total Internal External Total
MSD
101
Physiology in Health & Disease 04 - 04 50 50 100 04
MSD
102
Advanced Clinical
Biochemistry * 04 - 04 50 50 100 04
MSD
103
Principles in Preventive
&Therapeutic Dietetics 04 - 04 50 50 100 04
MSD
104
Preventive &Therapeutic
Dietetic Practice - 04 04 Continuous assessment 100 08
MSD
105
Enteral & Parenteral Nutrition - 04 04 Continuous assessment 100 08
MSD
106
Nutritional Care & Assessment* 04 - 04 50 50 100 04
TOTAL 16 08 24 300 300 600 32
*:Theory + Tutorials
5
Semester -2 (Specialization module)-24 credits
Specialization in Diabetes& Cardiac Nutrition
Code Subject Credit Marks Hours/
week
Theory Practical Total Internal External Total
MSD
201 (DCN)
Advanced Physiology &Metabolic
Nutrition in Diabetes &Cardiac Disease 04 - 04 50 50 100
04
MSD
202 (DCN)
Medical Nutrition Therapy in Diabetes &
Cardiac Disease 04 - 04 50 50 100 04
MSD
203 (DCN)
Medical Nutrition Therapy Practice in
Diabetes & Cardiac Disease - 04 04 Continuous
Assessment 100 08
MSD
204 (DCN)
Comprehensive Patient Management in
Diabetes & Cardiac Disease - 04 04 Continuous
Assessment 100 08
MSD
205 (DCN)
Research Methodology and Biostatistics 04 04 50 50 100 04
MSD
206 (DCN)
Advanced Communication Skills in
Nutritional Practice - 04 04 Continuous
Assessment 100 08
TOTAL 12 12 24 300 300 600 36
6
Semester -3 (Super Specialization module with Allied and Core courses) – 24 credits
Code Subject Credit Marks Hours/
week
Theory Practical Total Internal External Total
MSD
301
Public Health Nutrition&
Epidemiology 04 - 04 50 50 100 04
MSD
302
Information Technology in Nutrition &
Health Care - 04 04 Continuous
Assessment 100 08
MSD
303
Module 1 – super specialization 04 - 04 50 50 100 04
MSD
304
Module 2– super-specialization - 04 04
Continuous
Assessment 100 08
MSD
305
Nutraceuticals in Health &Disease* 04 04 50 50 04
MSD
306
Holistic Wellness - 04 04
Continuous
Assessment 50 04
TOTAL 12 12 24 300 300 600 32
MSD 301 & MSD 302: Core Courses common and compulsory for all specialization 08 credits
MSD 303 & MSD 304: Super-specialization modules whereby students opt 2 modules as per their specialization 08 credits
MSD 305 & MSD 306: Compulsory Allied Courses for all the specializations 08 credits
DCN: Pediatric Diabetes& Preventive Nutrition Therapy in Metabolic Disorders (Th & Pr)
PN: Pediatric Onco Nutrition &Nutrition in Pediatric Gastroenterology (Th & Pr)
RN: Pediatric Kidney Nutrition & Dialysis Nutrition (Th & Pr)
7
Semester -4 (Hands on Training and Research)-24 credits
Code Subject Credit Marks Hours/ week
Theory Practical Total Internal External Total
MSD
401 Dissertation - 08 08 Graded
MSD
402
Scientific Writing for Nutrition and
Dietetics Professionals - 04 04
Continuous
Assessment 100 04
MSD
403 Internship - 08 08 Graded
3 Months
(6weeks + 6
weeks)
MSD
404 Case Study Reviews - 04 04
Continuous
Assessment 100 08
TOTAL 24 24
8
PHYSIOLOGY IN HEALTH & DISEASE (THEORY)
Course Code: 9101
Semester I
OBJECTIVES
1. To help students to identify the principal systems in the human body.
2. To understand the pathogenesis and etiology involved in various diseases.
COURSE CONTENT
UNIT
NO.
CONTENT LEARNING OUTCOMES NO. OF
HOURS
1 A. Introduction – Cells and Tissues
Cell membrane, nucleus, organelles –
constituents and functions
Cell division, Apoptosis
Organization of tissues – epithelial,
connective, muscular, nervous – site and
functions
The student will be able to:
1. Identify the functions of cell.
2. Understand cell division.
3. Evaluate the organization of
tissues and differentiate
between them.
15
B. Digestive system
Structure and functions of esophagus,
stomach, small intestine and colon
Digestive secretions and regulation of
digestive processes
Process of digestion and absorption –
review
.
4. Identify the structure and
analyze the functioning of
digestive system.
5. Review the process of
digestion in detail.
C. Skeletal System: Structure of bones
and development
6. Describe the skeletal system
in detail and explain the bone
structure.
SUBJECT TOTAL
CREDITS
THEORY
CONTACT
HOURS
SELF STUDY
HOURS
PHYSIOLOGY IN HEALTH & DISEASE 04 60 60
9
2 A. Respiratory system
Organs of respiration – structure and
functions
Mechanism of breathing
Control of respiration – nervous and
chemical
The student will be able to:
1. Explain the functions and
structure of respiratory
system.
2. Describe the mechanism of
breathing and control of
respiration.
15
B. Circulatory system
Heart – structure and functions
Cardiac cycle – cardiac output – factors
influencing
Systems of circulation – pulmonary,
systemic and portal
Blood – blood coagulation and
fibrinolysis
3. Explain the circulatory system
in detail.
4. Describe the cardiac cycle.
5. Compare and contrast
between types of circulatory
systems.
3 A. Excretory system
Renal Circulation -- Nephron – as a
functional unit
Formation of urine – filteration,
secretion, re absorption – composition of
urine.
The student will be able to :
1. Explain the working of
nephron as a unit.
2. Describe the formation and
composition of urine.
3. Identify the role of kidney in
acid base balance.
15
B. Endocrine system
Thyroid, parathyroid, adrenals, pituitary –
functions, hypersecretion – underactivity
Gastrointestinal hormones – types and
functions
4. The student will be able to
5. Describe the importance
endocrine system.
6. Explain the functioning of
thyroid gland.
7. Analyse the functioning of
hormones.
4 A. Lymphatic system – lymphatic
vessels, thoracic duct – composition and
functions of lymph
The student will be able to :
1. Describe and comprehend the
functions and composition of
lymphatic system.
15
B. Nervous system
Functions of brain, spinal cord and CSF
and blood brain barrier
cranial and spinal nervous reflexes
2. Identify the functions of
brains and related organs.
C. Reproductive System: Reproductive
Organs
Functions
Female sex cycle
3. Explain the reproductive
system in detail.
10
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, unit tests, final exam.
- Evaluation weightage
o 50% Internal
o 50% External
ADDITIONAL STUDY MATERIAL:
1. Guyton ,A.G. and Hall J.E. (1996) “Text book of Medical Physiology” 9th edition, Prism Books (Pvt)
Ltd., Banglore India
2. Tortora,G (1996) “Principles of Anatomy and Physiology” ,Harper Row Publ.,NewYork
3. Mackenna,B.R. and Callander(1990)”Illustrated Physiology”, 5th edition, Churchill Livingstone Publ.
New York.
11
ADVANCED CLINICAL BIOCHEMISTRY (THEORY)
Course Code:
Semester I
OBEJCTIVES
1. To understand the significant clinical, physiological and biochemical changes in diseases.
2. To Understand Normal Biochemistry, Disease Pathogenesis, Etiology, Clinical Signs & Symptoms,
Diagnostic Tests, Complications Of The Healthy & diseased Conditions
COURSE CONTENT
UNIT
NO.
CONTENT LEARNING OUTCOME NO. OF
HOUR
S
1
A .Infectious Diseases
Host Barriers to infections
General principles of microbial pathogenesis
Categories of Infectious agents --- Bacteria,
virus, fungi and protozoa
B. Disorders of the Cardio vascular system:
i. Heart & Blood Vessels
Disorders of rhythm Disorders of the heart
diseases
Heart failure --- causes, forms and clinical
manifestations
Primary (essential) and secondary hypertension.
Atherosclerosis and other forms of
Arteriosclerosis
Disorders of lipoprotein metabolism mention
which
Cardiac Function tests
The student will be able to:
1. Understand infectious diseases
and describe them in detail.
2. Explain causative and preventive
measures for various diseases.
The student will be able to:
1. Describe in detail disorders of
cardiovascular system.
2. Explain various disorders of the
heart and blood vessels.
3. Differentiate between primary
(essential) and secondary
hypertension and describe their
effect on vital body organs.
4. Describe and comprehend other
heart diseases.
5. Evaluate cardiac function test.
15
COURSE THEORY
CREDITS
THEORY
CONTACT
HOURS
SELF STUDY
HOURS
ADVANCED CLINICAL
BIOCHEMISTRY 04 60 60
12
2 A. Disorders of respiratory system:
Respiratory diseases: Diagnostic tests
The student will be able to:
1. Identify disorders of the
respiratory system and describe
respiratory diseases.
2. Implement diagnostic tests.
15
B. Disorders of the Kidney and the urinary
tract Clinical Manifestations of renal diseases
(overview)
Types, pathogenesis and clinical
manifestatiaons of
Glomerular diseases
Diseases affecting the tubules and interstitium
Acute and chronic renal failure
Renal function test
3. Understand disorders of the
kidney and the urinary tract.
4. Describe clinical manifestation
of renal diseases and their effect
on different parts of the renal
system.
3 A. Disorders of the GI tract:
i. Pathogenesis and clinical manifestations of
GERD and bile reflux, Gastritis, Enterocolitis-
Constipation
Gastric Function tests
The student will be able to:
1. Evaluate disorders of the GI
tract.
2. Understand pathogenesis and
clinical manifestation of
disorders of the GI tract.
3. Explain gastric function tests.
15
ii. Liver disorders:
Jaundice
Inflammatory disease
Cirrhosis
Cholelithiasis
Cholestasis-
Pancreatitis
Diagnostic tests
4. Analyze and describe liver
disorders in detail.
5. Critically evaluate different
conditions of liver disorders.
6. State the morphology, patterns,
etiology, pathogenesis and
diagnostic tests of liver disorders.
13
4 A. Disorders of the Endocrine system:
Diseases of the thyroid
Diabetes Mellitus Complications of DM
Diagnostic tests
The student will be able to:
1. Discuss and analyze disorders
of the Endocrine system and
review diagnostic tests.
2. Comprehend diabetes mellitus its
metabolic derangements and
metabolic alterations in detail.
3. Explain complications of
Diabetes Mellitus and analyze
diagnostic tests.
15
B. Neoplastic:
Definition --- Tumors Molecular basis of
Cancers
Chemical carcinogenesis Radiation
carcinogenesis
Clinical features of cancers
Diagnosis of cancers.
The student will be able to:
1. Review the process of neoplasia its
causes, characteristics, progress, stages
and mechanisms.
2. Discuss methods of diagnosis of
cancers.
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, unit tests, final exam.
- Evaluation weightage
o 50% Internal
o 50% External
ADDITIONAL STUDY MATERIAL:
1. Baynes, J., and Dominiczak. M. (2002). Medical Biochemistry. London : Mosby
2. Thabrew, I. and Ayling. R.M. (2001). Biochemistry for Clinical Medicine. New Delhi: Replika Press
Pvt Ltd.
3. Guyton, A.C., and Hall. J.E. (1996). Textbook of Medical Physiology (9thed.). Bangalore: Prism
Books Pvt. Ltd.
4. Cotran, R.S., Kumar, V., Robbins, S.L., and Schoen.F.J. (Ed.). (1994). Robbins Pathologic Basis of
Disease (5thed.). Bangalore: Prism Books Pvt Ltd.
Devlin, T.M. (2002). (Ed.). Textbook of Biochemistry with Clinical Correlations.(5thed.). New York:
Wiley-Liss.
14
PRINCIPLES IN PREVENTIVE & THERAPEUTIC DIETETICS (THEORY)
Course Code:
Semester I
OBJECTIVES
1. To understand the physiologic role of specific nutrient &non nutrient components of food in relation
to various organ systems.
2. To develop an understanding of disease management process through dietary intervention.
3. To develop an understanding of disease management process through dietary intervention.
4. To learn the application of therapeutic principles in clinical settings.
COURSE CONTENT
UNIT
NO.
CONTENT LEARNING OUTCOMES NO. OF
HOURS
1 A. Molecular aspects of Nutrition
i. Core concepts in molecular biology;
ii. Effects of genetic code on the
response of nutrients & Nutrient
regulation
The student will be able to:
1. Critically analyze and discuss
molecular aspects of nutrition.
2. Explain core components, research
tools used in molecular biology.
3. Identify effects of genetic codes,
their responses and regulations.
15
B. Integration of Metabolism
i. Energy metabolism
ii. Substrates fluxes in different states (
4. Discuss and analyze Integration of
metabolism.
5. Describe energy metabolism and
substrate fluxes.
C. The Immune & inflammatory
system
Introduction to the immune system.
Nutrients that affect immune function
& their assessment
D. Carbohydrates:
Types, Mode of Action & preventive
use and therapeutic use in specific
disease
E. Proteins:
6. Evaluate and examine immune and
inflammatory systems in detail.
7. Explain the effect of nutrients and
their assessment.
8. Assess types of responses, mode of
action and roles in various
therapeutic states, nutrient
interaction.
9. Describe role/ mechanism of
carbohydrates in specific diseases.
COURSE TOTAL
CREDITS
THEORY
CONTACT
HOURS
SELF STUDY
HOURS
PRINCIPLES IN PREVENTIVE & THERAPEUTIC
DIETETICS (THEORY) 04 60 60
15
Types &Role of specific amino acids-
preventive and therapeutic uses in
various disease states
F. Lipids:
Types(regular/structured), Mode of
action preventive and therapeutic and
use in specific disease
G. Vitamins and Minerals:
Its application in various disease
conditions .
H. Phytochemicals:
Classification, mode of action, use in
specific disease states
10. Differentiate and analyze proteins,
their specific functions in various
diseases.
11. Understand role of lipids in
specific diseases
12. Identify vitamins and minerals and
their application in various disease
conditions.
13. Classify and discuss
phytochemicals in detail and state
the mechanism of action in
specific diseases.
I. Introduction to Functional Foods
concept & application.
14. Understand different types,
concepts and applications of
functional foods.
J. Probiotics & Prebiotics&
Its application in therapeutic states.
15. Application of probiotics and
prebiotics in therapeutic
conditions.
2 A. Introduction to therapeutic diets- Feeding techniques, types of
therapeutic diets.
The student will be able to:
1. Understand therapeutic diets and
feeding techniques.
15
B. Metabolic response) 2. Analyze and describe metabolic
responses and outcome to stress and
critical state.
C. Guidelines for nutrition support-
hypometabolic starved patient &
hypermetabolic stressed patient.
3. Understand guidelines for nutrition
support.
1. Critical Care Illness & Conditions
requiring intensive care:
Definition- Critical Illness &
Conditions requiring intensive care
Goals of Nutrition Support in critically
ill.
Brief about Enteral Nutrition Support
4. Explain critical care illness and
identify conditions requiring intensive
care.
5. Analyze goals of nutrition support in
critically ill.
6. Understand importance of nutritional
assessment and application of feeds in
different critical conditions.
16
7. Examine biochemical parameters,
MNT principles for different critical
conditions.
2. Burns:
Definition: Burns
Types of Burns, Degree of Burns
Assessment of Burn Surface Area
Systemic Response to Burns on
different organ system
8. Evaluate and assess different types and
degrees of burns.
9. Analyze systemic response to burns on
different organ systems.
10. Describe principles and goals of
MNT, fluid and electrolyte management.
3 A Respiratory (Pulmonary)
Disorders:
Normal respiration mechanism: brief
overview
Different types of ventilation
MNT Goals & Principles
Acute Exacerbation MNT,
Chronic condition MNT
Immunonutrition
The students will be able to:
1. Understand respiratory
mechanisms in respiratory
disorders and analyze clinical
signs and symptoms.
2. Exhibit MNT goals and Principles
for various related conditions.
15
B. Infections
Pathology, clinical signs, diagnosis,
acute and chronic, intermittent
conditions.
Review of new emerging infections
and agents, Drug resistance
specific information, disease
management
3. Identify various infections, their
pathology, clinical signs and
symptoms in specific conditions.
4. Apply correct MNT goals and
principles for specific conditions.
C. Gastrointestinal disorders:
Gastritis, GERD, diverticular diseases,
gastric surgeries.
5. Critically examine different
conditions pertaining to the
malfunctioning of GI tract and
describe them.
D. Liver disorders:
Cirrhosis of liver, hepatic
encephalopathy, Liver transplant, Gall
bladder disease, Pancreatitis (acute,
chronic). Metabolic liver diseases-
NAFLD, hemochromatosis.
6. Understand pathophysiology of
liver disorders.
17
4 A. Cardiovascular disorders:
Disorders of the heart
Primary (essential) and secondary
hypertension
B. Renal Disorders-
Acute renal failure, Nephrotic
syndrome, Chronic kidney disease,
renal replacement therapy, renal
transplant
C. Metabolic:
Diabetes (Type 1, Type 2, Gestational,
Nephropathy and other
complications.)
Obesity in different grades and age
groups
D. Pediatric Nutrition-
Pathology, Etiology, Clinical Signs,
Diagnosis, and Nutrient needs
E. Inborn Errors Of Metabolism-
Phenylketonuria, glycogen storage
disease, Galactosemia.
The student will be able:
1. Differentiate between various
cardiovascular disorders, their
causes and effects.
2. Understand pathophysiology,
etiology, clinical signs and
symptoms, preventive/recovery
measures of renal disorders.
3. Analyze diabetic conditions and
their complications.
4. Differentiate between and
comprehend obesity in different
grades and age groups.
5. Describe pathophysiology,
etiology, clinical signs and
symptoms, diagnosis and nutrient
needs in various age groups and
specific diseases.
6. Classify various inborn errors of
metabolism.
15
ADDITIONAL STUDY MATERIAL:
1. Preventive Nutrition – The Comprehensive Guide for Health Professionals (2005) ;3rd Edition; Edited
by AndrianneBendich, Richard J. Deckelbaum Human Press Inc., New Jersey.
2. Nutrition Support for the critically ill patient – A Guide to Practice (2005);Edited by GAIL CRESCI
Taylor and Francis London, CRC press, USA.
3. Dietary Fiber in Human Nutrition (2001);3rd Edition ; Edited by Gene A. Spiller CRC press, USA.
4. Handbook of Nutrition and Food (2002); Edited by Carolyn D. Berdanier, CRC press, USA.
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, unit tests, final exam.
- Evaluation weightage
o 50% Internal
o 50% External
18
Preventive & Therapeutic Dietetic Practice (Practical)
Course Code:
Semester I
Objectives:
UNIT
NO.
CONTENT LEARNING OUTCOMES NO. OF
HOURS
1 A. Estimation of nutrient requirements- Energy, Carbohydrates,
Protein etc. , Disease specific dietary
planning & interpretation of case
studies
1. Cardiovascular Disease-
2. Diabetes
3. Obesity
4. Inborn Errors Of Metabolism-
The student will be able to:
1. Plan disease specific diets,
interpret cases and deliver
presentations for the same.
30
2 A. Standardizing general high
calorie high protein recipes.
The student will be able to:
1. Standardize specific recipes as per
specific requirements.
30
B. Standardizing general low calorie
recipes
C. Counseling Techniques and mock
sessions
COURSE TOTAL
CREDITS
PRACTICAL
CONTACT
HOURS
SELF STUDY
HOURS
PREVENTIVE &THERAPEUTIC DIETETIC
PRACTICE 04 120 120
19
D. Estimation of nutrient
requirements-
Critical Care
Burns (different Types & Degrees)
Cancer (dietary guidelines for
different cancers & therapies)
Surgery (associated to different
disease states)
2. Plan disease specific diets,
interpret cases and deliver
presentations for the same.
3 A.Disease specific dietary planning &
interpretation of case studies and
presentations in Gastrointestinal
diseases-
The student will be able to
1. Interpret the case studies, Plan
days meal and present it in form of
a AV
30
B. Disease specific dietary planning &
interpretation of case studies and
presentations in Liver disorders-.
C. Disease specific dietary planning &
interpretation of case studies and
presentations in Renal Disorders-
D. Disease specific dietary planning &
interpretation of case studies and
presentations in Pulmonary Disease
4 A. Pediatric Nutrition- infections,
pulmonary, hormonal ,
gastrointestinal and renal disorders,
The students will be able to:
1. Interpret the case studies, Plan
days meal and present it in form of
a AV
30
20
2. Critically examine various
conditions and apply required
interventions.
B. Review & Case study
presentations for neurological &
musculoskeletal disorders
3. Present theories of specific cases
and derive solutions for the same.
C. A review of nutrient drug
interactions
4. Review various processes of drug
nutrient interaction.
D. Classes for small sample case study
presentations by students
5. Evaluate specific conditions and
provide appropriate intervention.
30
ADDITIONAL STUDY MATERIAL:
1. Artificial Nutrition Support in Clinical Practice (2001); Edited by Jason Payne – James George
,Grimble David Silk ;2nd edition ;Greenwich Medical Media limited, London.
2. Manual of Dietetics Practice (2000); 3rdedition ;Edited by Briomy Thomas with BDA, Blackwell
Science, London.
3. Nutrition for the Hospitalized Patient – Basic Science and Principles (1995); Edited by Michael H.
Torosian, Marcel Dekka, Inc. New York.
4. Biochemical and Physiological Aspects of Human Nutrition (2000) ; Martha H. Stipanuk Saunders,
Philadelphia, USA.
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, quiz, classroom exercises.
- Evaluation weightage- Continuous Assessment- 100%
-
21
ENTERAL AND PERENTERAL NUTRITION (PRACTICAL)
Course Code:
Semester I
OBJECTIVES
1. To understand the principles of enteral nutrition and parenteral feeding.
2. To understand and apply steps in decision making, application techniques, monitoring, &
documentation in enteral and parenteral feeding.
3. To update on the recent trends in nutrition support for critical care.
4. To understand the principles of enteral nutrition.
5. To understand and apply steps in decision making, application techniques, monitoring, &
documentation in enteral feeding.
6. To update on the recent trends in nutrition support for critical care.
COURSE TOTAL
CREDITS
PRACTICAL
CONTACT
HOURS
SELF STUDY
HOURS
ENTERAL AND PERENTERAL NUTRITION 04 120 120
22
COURSE CONTENT
UNIT
NO
CONTENT LEARNING OUTCOMES NO. OF
HOURS
1 Part A: Enteral Nutrition
1. Basic concepts in enteral nutrition
2. Algorithm for choice and access sites.
3. Endoscopic Procedure and Tube
Placements.
4. Components of Tube Feed and
Application
.
The students will be able to:
1. Describe all aspects of enteral and
parenteral nutrition support and be able
to make decisions about the feeds.
30
2 Part B: Parenteral Nutrition
1. Essentials of Intensive Care &
Nutritional aspects of feeding patients in
ICU
The students will be able to:
1. Understand the principle of total
parenteral nutrition
2. Understand the general principles and
nutritional applications of TPN
30
2. Basic concepts in TPN
3. Components of TPN solutions
4. Access sites
5. Complications associated with
parenteral nutrition, Its monitoring
&care
3 A.Nutritional Assessment of patients on
nutritional support using case studies
The students will be able to:
1. To plan and prepare feeds for
patients on nutrition support and deal
with all aspects related to the same.
30
23
B. Planning Enteral Feeding Solutions
Selection of enteral feeding
Commercial feeds applications
C. Visit to NGOs
V Care
2. Visiting and taking hands on
experience to NGO
4 A. Application and planning of TPN
formulae in different clinical setting –
- Critical care unit
- G I conditions
B. Legal or ethical issues
C. Role of dietitian
D. Recent advances in Enteral & TPN.
Students will be able to
1. Plan TPN formula for various
conditions
2. Define the ethical issues
30
TEACHING METHODOLOGY
Lectures, Use of Power point and discussion, Group activity, group presentations, case study presentations.
EVALUATION
Group project, Quiz, Classroom exercises, Planning feeds, Visit reports
Evaluation Weightage – Continuous assessment -100%
ADDITIONAL STUDY MATERIAL:
1. Gail Cresci (2005), Nutrition support for the critically ill patient- A guide to practice;CRC Press, NY.
2. Michael H Torosian (1995), Nutrition for the Hospitalized Patients; Marcel Dekker, New York
24
3. Butterworth CE Jr, Weinsier RL: Malnutrition in hospital patients; Assessment and treatment .In; Good
hart RS, Shils ME, eds; Modern nutrition in Health and disease, 2nd edition, Philadelphia.
4. Dempsey DT, Millen JL, Buzby GP: (1988), The links between nutritional status and clinical outcome,
Can multinutritional intervention modify it?; Am J. Clin nutrition ; 47 : 352 - 5
5. Hill GL, Pichford, Young GA at ell: (1977), Malnutrition in Surgical Patients : an unrecognised problem;
Lancet, 1 : 689 – 92
6. Haydock DA, Hill GL: (1986) Impaired wound healing in surgical patients and Varying degrees of
malnutrition. JPEN; 10 : 550 - 4
7. Wilmore DW: (1977) : The metabolic management of the critically ill. New York, Plenum Publishing
Co-operation 1 - 50 ,
8. Jeejeebhoy KN: (1983), Micro-nutrients - State of the Art. New aspects of clinical nutrition. Published
by Karger - Verlag, : 1 - 24
9. Baumgartner TG (1991) Clinical Guide to Parenteral Micro-nutrition, Published by Lyphomed
10. Skipper A (1989) , Dieticians Handbook of Enteral and Parenteral Nutrition. Aspen Publishers,
Gaithersberg,
11. Daley BJ, BistrianBR (1994) Nutritional assessment. In: Zaloga GP ed. Nutrition in critical care. ) : 9-
33
12. Jeejeebhoy KN (1990 ) Assessment of nutritional status In; Rombeau JL Caldwell MD eds. Clinical
nutrition; Enteral and Tube Feeding, 2nd edition, Philadelphia WP. Saunders Company; 118 – 26
13. HackiJM ,Germon R. (1994) : 126 – 32 Guide to Parenteral Nutrition, Munchen: W ZuchschwerdtVerlag.
25
NUTRITIONAL CARE AND ASSESSMENT (THEORY)
Course Code:
Semester I
OBJECTIVES
1. To develop within the students an understanding & appreciation of the need for nutrition assessment.
2. To enable students assess the nutritional status in a clinical setting and familiarize students with
different approaches in clinical nutrition assessment
3. To monitor changes in the nutritional status and to evaluate impact of nutrition rehabilitation.
4. To orient the students to research methodology with a focus on tools in nutrition research
COURSE CONTENT
COURSE TOTAL
CREDITS
THEORY
CONTACT
HOURS
SELF STUDY
HOURS
NUTRITIONAL CARE AND ASSESSMENT 4 60 60
UNIT
NO.
CONTENT LEARNING OUTCOMES NO. OF
HOURS
1 Nutrition care as an important
component of health care
Members in Nutrition care process
Basic components in Nutrition
Assessment
Methods of estimating body composition
The student will be able to:
1. Know all possible techniques for
assessment of nutrition status and
their methodology, cut offs,
application etc.
15
26
2 Biochemical assessment.
Need for Biochemical tests.
Types
Biochemical markers of macronutrient
status
Nutrient specific biochemical markers
Interpretation of Biochemical markers
Limitations of biochemical assessments.
Clinical signs and symptoms
Disease specific clinical signs &
symptoms.
The student will be able to:
1. Understand biochemical
assessment, its need and type.
2. Critically evaluate biochemical
markers.
3. Examine Clinical signs and
symptoms of nutritional
importance.
15
27
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, unit tests, final exam.
- Evaluation weightage
o 50% Internal
o 50% External
ADDITIONAL STUDY MATERIAL:
1. Briony Thomas (ed) –(2001) Manual of dietetic practice (in conjunction wih the british dietetic
association).
2. Jellife D.B – JellifeP .(1989) Nutritional assessment of the community.
3. Bamji M. Rao, P. Reddy – Text book of Human Nutrition.
4. Delvin ,T M. ( 1997) 4 th edition Textbook of Biochemistry with clinical correlations Wiley Lissinc
5. Wadhwa A., Sharma S (2003) – Nutrition in the community.
3 Dietary assessment of nutrition status.
Types of diet survey.
Method of diet survey
Recording methods.
Analysis & interpretation of data.
Problems in diet surveys and solutions.
The student will be able to:
1. Assess nutritional status, prepare
and conduct different types of
surveys by using different methods,
analyze and interpret the data and
derive results.
2. Assess nutritional status of
special groups.
15
4 Integrated bedside assessment –
Presentations and seminar
The student will be able to:
1. Analyze and interpret integrated
bedside assessment results.
15
28
6. Shils, M. E. Oslon, J Shike M Rous C (1998) Modern nutrition in health and disease 9 th edition
Williams and Williams.A Beverly co London.
7. Kothari C R (2004) Research Methodology- Methods & Techniques. New Age international
Publishers.
8. Payne J.(1999). Researching health needs: A community based approach
9. The nutrition screening initiative ( 1994) Incorporating Nutrition screening and interventions into
medical practice; A monograph for physicians.
10. Mahan ,LK.andEscott- Stump, S (2000) Krause’s Food nutrition and diet therapy 10thed.W B
Saunders Ltd.
11. McArdle , W, Katch.F. Katch V (1996) Exercise physiology Energy nutrition and human
performance.4thed.Williams and Wilkins ,Philadelphia.
29
SPECIALIZATION IN DIABETES AND CARDIAC NUTRITION
Code Subject Credit Marks Hours/
week
Theory Practical Total Internal External Total
MSD
201 (DCN)
Advanced
Physiology
&Metabolic
Nutrition in Diabetes
&Cardiac Disease
04 - 04 50 50 100
04
MSD
202 (DCN)
Medical Nutrition
Therapy in Diabetes
& Cardiac Disease
04 - 04 50 50 100 04
MSD
203 (DCN)
Medical Nutrition
Therapy Practice in
Diabetes & Cardiac
Disease
- 04 04 Continuous
Assessment 100 08
MSD
204 (DCN)
Comprehensive
Patient Management
in Diabetes &
Cardiac Disease
- 04 04 Continuous
Assessment 100 08
MSD
205 (DCN)
Research
Methodology and
Biostatistics
04 04 50 50 100 04
MSD
206 (DCN)
Advanced
Communication
Skills in Nutritional
Practice
- 04 04 Continuous
Assessment 100 08
TOTAL 12 12 24 300 300 600 36
30
ADVANCED PHYSIOLOGY &METABOLIC NUTRITION IN DIABETES & CARDIAC DISEASE
(THEORY)
OBJECTIVES:
1. To understand the organ systems involved in normal metabolism and maintaining homeostasis.
2. To comprehend the pathophysiology and metabolic alterations of different disorders of the specific system.
3. To Interpret and correlate the alterations in the disease process for patient care and management.
CONTENT:
UNIT
NO.
CONTENT LEARNING OUTCOME NO. OF
HOURS
Part A: Diabetes Mellitus
1 Review of Organs & body systems
involved
Endocrine system & Pancreas
- Functions, Hypersecretion –
Underactivity, Pancreatic secretions
and regulation of processes.
Pathophysiology: Etiology,Risk
factors, Metabolic derangements/
alterations, clinical manifestations,
The student will be able to:
1. Review and analyse functioning
of endocrine system and pancreas
in detail.
2. Understand and explain the
pathophysiology of diabetes.
3. Comprehend impaired glucose
tolerance/ impaired fasting glucose.
15
2
Complications: Acute Complications
& Long term/Chronic Complications
The student will be able to:
1. Understand acute, long term and
chronic complications of diabetes
and explain them in detail.
15
COURSE TOTAL
CREDITS
THEORY
CONTACT
HOURS
SELF STUDY
HOURS
ADVANCED PHYSIOLOGY &
METABOLIC NUTRITION IN
DIABETES & CARDIAC DISEASE
(THEORY)
4 60 60
31
Part B: Cardiac
3
A. Review of Organs & body systems
involved
Heart & Circulatory :
B. Current thoughts on Maternal
Nutrition, Care and Fetal
programming of the Metabolic
Syndrome (Diabetes & CVD) Barkers
Hypothesis
C. Energy metabolism in myocardial
tissue; cardiac energy metabolism
The student will be able to:
1. Understand and analyze
functioning of the heart and
circulatory system.
2. Explain the importance of
maternal nutrition and child
nutrition and understand various
theories related to it.
15
4 Pathophysiology: Etiology,Risk
factors, Metabolic derangements/
alterations, clinical manifestations,
disease (Various Types)
The student will be able to:
1. Comprehend cardiac disorders
and describe their pathophysiology
in detail.
15
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, unit tests, final exam.
- Evaluation weightage
o 50% Internal
o 50% External
32
MEDICAL NUTRITION THERAPY IN DIABETES & CARDIAC DISEASE (THEORY)
OBJECTIVES:
1. At the end of this module, the students should be
2. Able to describe the role of macronutrients in management of specific diseases.
3. Able to understand the significance of disease specific micronutrients in patient management.
4. Be updated with the recent trends and evidence based nutrition intervention in management of the disease.
5. Having knowledge about functional foods and health beneficial dietary supplements in patient care.
CONTENT
UNIT
NO.
CONTENT LEARNING OUTCOMES NO. OF
HOURS
COURSE TOTAL
CREDITS
THEORY
CONTACT
HOURS
SELF
STUDY
HOURS
MEDICAL NUTRITION THERAPY IN
DIABETES & CARDIAC DISEASE (THEORY) 4 60 60
33
1 Macronutrient Recommendation &
Distribution
Diabetes: Guidelines by different bodies
CVD: Guidelines by different bodies
Carbohydrates in Diabetes & CVD
role of CHO
CVD
Role of fructose in Diabetes& CVD
The student will be able to:
1. Identify macronutrient deficiencies
and recommend dietary intervention
for appropriate distribution in diabetes
and CVD.
2. Understand role of carbohydrates in
diabetes and CVD in detail.
3. Describe quality of carbohydrates
and state their sources.
15
2 A. Proteins in Diabetes & CVD
Quality of proteins
Sources
Role of Soya
metabolism
Recommended Intake
B. Lipids in Diabetes& CVD
Quality, Quantity, Role & Significance of
following:
PUFA
MUFA
SFA
Trans fatty acids
Dietary Cholesterol
MCT’s
Recommended Intake
The student will be able to:
1. Understand importance of quality of
proteins and identify their sources.
2. Identify role of soya and soya
phytoestrogens in CVD
3. Understand and describe role and
significance of different type of fats in
diabetes and CVD.
15
34
3.
A. Important Vitamins in Diabetes & CVD
B. Important Minerals in Diabetes& CVD
Roles and RDI of Essential Minerals
C. Other compounds in Diabetes & CVD
1. Coenzyme Q10
2. Choline
3. Homocysteine
The student will be able to:
1. Understand the importance of
vitamins in diabetes and CVD.
2. Understand the importance if
minerals in diabetes and CVD.
3. Identify role of other compounds in
diabetes and CVD
15
15
35
4 A. Functional Foods in Diabetes &
CVD Cereals & Pulses & products:
Herbs & Spices
Nuts
Seeds
Others:
Prebiotics & Probiotics
B. Artificial Sweeteners
C. Supplements in Diabetes & CVD (Evidence based recommendation)
Role
Types
Indications
D. Recent Advances in Diabetic & Cardiac
Nutrition- Discussion of latest research
studies in nutrition in same
The student will be able to:
1. Understand and discuss importance
of functional foods in diabetes and
CVD.
2. Compare and contrast between
different artificial sweeteners, describe
them, state their recommended dietary
intake, safety and also clear myths
about them.
3. Discuss evidence based
recommendation of supplementation
in diabetes and CVD.
15
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, unit tests, final exam.
- Evaluation weightage
o 50% Internal
o 50% External
ADDITIONAL STUDY MTERIAL:
1. A Ensmuger, M Ensmuger, J Konlande, Jrobson (1994); Food & Nutrition Encyclopedia 2ndvol / CRC
Press, Inc, USA
36
2. Carolyn D.Berdanier. (ed), (2002); Handbook of Nutrition & Food –CRC Press USA
3. WJ Marshall & S K Bangert (ed) (1995); Clinical Biochem – Metabolic and Clinical Aspects; Churchill
Livingstone USA.
4. Devlin T. (ed) (2002): Textbook of Biochemistry with Clinical correlations; 5th edition, Wiley-Liss
Publication.
5. SilivioInzucchi (ed) (2005); The Diabetes Mellitus Manual; McGraw Hill.
6. ADA’s Nutrition Care Manual. www. Nutrition care manual.org.
7. Nutrition Research Reviews. www. cabi – publishing.org/nrr
8. Public Health Nutrition. http://www. cabi – publishing.org/phn
37
MEDICAL NUTRITION THERAPY PRACTICE IN DIABETES & CARDIAC DISEASE
(PRACTICAL)
OBJECTIVES:
1. At the end of this module students should-
2. Understand the disease management process through dietary intervention.
3. Apply the therapeutic principles of diet planning in a clinical setting.
4. Be able to assess the nutritional requirements in different stages of the disease.
5. Be able to plan diets for patients with various types, complications and co morbidities of diseases.
COURSE TOTAL
CREDITS
PRACTICAL
CONTACT
HOURS
SELF
STUDY
HOURS
MEDICAL NUTRITION THERAPY PRACTICE IN
DIABETES & CARDIAC DISEASE (PRACTICAL)
4 120 120
38
CONTENT:
Part A: Diabetes Mellitus)
In Detail Diet Planning For The various types of and complications of diabetes
UNIT
NO.
CONTENT LEARNING OUTCOME NO. OF
HOURS
1 A. Protocol for a case study
B. TYPE 1 DIABETES
Conventional plan for
a. Pre-mixed b. Regular & c. Basal Bolus
Synchronizing physical activity & food
intake
C. TYPE 2 DIABETES
Basic plan on Lifestyle Management
The student will be able to:
1. Present case study including all
essential components of the
condition.
2. Analyse & Plan diet plans and
patterns for different patients of
diabetes with different levels of
diabetes
30
39
2
A. MODY- Only brief overview
B. Gestational Diabetes Mellitus (GDM)
On MNT alone
C. Complications / Co-morbidities:
Dyslipidemia
Renal
Diabetic Foot
Pre & Postoperative diabetes patients
D. Special Conditions
(Diabetic Coma), HHNK
Infections- Diabetes in Elderly
The student will be able to:
1. Explain MODY.
2. Describe gestational diabetes in
detail.
3. Understand nutrient
requirements, complications/
co- morbidities in patients with
diabetes.
30
40
Part B: Cardiac Disease In Detail Diet Planning For The various types of and complications of diabetes
UNIT
NO.
CONTENT LEARNING OUTCOME NO. OF
HOURS
3 A. Dietary management (In Detail):
Planning of diets with case study
presentations in cardiac disease in clinical
setting)
1.Dyslipidemias
2. Hypertension
3. Dilated Cardiomyopathy & its types
The student will be able to:
1. Understand and explain dietary
management various cardiac
diseases in clinical setting with
multiple combinations and
complications in detail.
30
30
41
4
A.Estimating nutrient requirements for
cardiovascular patients :
(Acute & recovery)
Cardiac Surgery
B. Patient with variation in different types
of cardiac surgeries
C. Case study presentations
The student will be able to:
1. Present case studies by estimating
nutrient requirements for patients
with CVD.
2. Examine patients with variation in
different types of cardiac
surgeries.
30
NOTE: Each student to submit minimum 10 cases each, along with other case discussions
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, quiz, classroom exercises.
- Evaluation weightage- Continuous Assessment- 100%
42
COMPREHENSIVE PATIENT MANAGEMENT IN DIABETES & CARDIAC DISEASE
OBJECTIVES:
1. Provide practical training in managing patients in a clinical setting.
2. Identify individuals at high risk for developing nutritional deficiency.
3. Learn to rehabilitate the patients
4. Develop educational material for patient education.
5. Identify and organize support groups in patient care
CONTENT:
Part A: Diabetes Mellitus (35 hrs)
UNIT
NO.
CONTENT LEARNING OUTCOME NO. OF
HOURS
COURSE TOTAL
CREDITS
PRACTICAL
CONTACT
HOURS
SELF
STUDY
HOURS
COMPREHENSIVE PATIENT MANAGEMENT IN
DIABETES & CARDIAC DISEASE (PRACTICAL) 4 120 120
43
1
A. Members involved in diabetes care-
responsibilities of each
B. Role of dietician
C. patient Assessment (Diagnosis)
D. Investigations- various diagnostic
tests & procedures
E. Interpretation of the investigations
F. Common drug interactions &
Nutrient- Drug interactions
G. Newer Devices in Diabetes
management
H. Pre-conception counselling for
patients with diabetes
The student will be able to:
1. Identify the roles and responsibilities
of the members involved in diabetes
care.
2. Examine patients, investigate
diagnostic tests, procedures and
interpret them and indicate diabetic risk
score.
3. Apply behavioural change strategies
for diabetes prevention and control.
4. Represent the drug, nutrient- drug
5. Illustrate the use of newer devices in
diabetes management.
6. Explain pre- conception counselling
for patients with diabetes
30
44
2
A. Members involved in cardiac care-
responsibilities of each
B. Role of a dietician in cardiac team.
C. Patient Assessment (Diagnosis)
D. Other strategies for management of
cardiac patients
E. Pharmacotherapy: class of drugs, the
mechanism of action, therapeutic
indications of use, common adverse
effects
F. Common drug interactions &
Nutrient- Drug interactions
G. Exercise prescription
The student will be able to:
1. Understand roles and responsibilities
of members involved in cardiac team.
2. Interpret various diagnostic results
and procedures.
3. Explain pharmacotherapy for
various cardiac disorders in detail.
4. Analyze drug, nutrient- drug
interactions.
5.Produce exercise prescriptions for
different categories of CVD patients.
30
45
3
A. Patient Assessment
B. Carbohydrate Counting
C. Practical aspects of Oral Anti
Diabetic Agents’
D. Practical Aspects of Insulin Therapy
E Tools for early screening of
complications
F. Management strategies of acute &
chronic complications
G. Foot Care in Diabetes and
The student will be able to:
1. Examine the patient by taking a
case history.
2. Explain carbohydrate counting
3. Understand and illustrate aspects of
Oral Anti Diabetic Agents.
4. Propose practical aspects of insulin
therapy.
5. Identify tools for early screening of
complications.
6. Explain management strategies of
acute and chronic complications of
diabetes mellitus.
7. Assess foot care in diabetes.
.
30
Part B: Cardiac
UNIT
NO.
CONTENT LEARNING OUTCOME NO. OF
HOURS
46
4
A. Detailed cardiac history and
assessment of the patient.
B. Blood Pressure
C. Demonstration, principles & analysis
report
D Management strategies of CVD
E. Counselling patients on cardiac risk
F. Managing specialized groups
The student will be able to:
1. Understand cardiac history and
assessment of patients in detail.
2. Analyze blood pressure
3. Evaluate Demonstration, principles
and analysis reports of various tests.
4. Explain management strategies of
various cardiac disorders in detail.
5. Mock counselling, interpret and
discuss cases.
30
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation, Market survey and presenatations
EVALUATION:
- Group projects, quiz, classroom exercises.
- Evaluation weightage- Continuous Assessment- 100%
ADDITIONAL STUDY MTERIAL:
A. A Ensmuger, M Ensmuger, J Konlande, Jrobson (1994); Food & Nutrition Encyclopedia 2ndvol / CRC
Press, Inc, USA
B. Carolyn D.Berdanier. (ed), (2002); Handbook of Nutrition & Food –CRC Press USA
C. WJ Marshall & S K Bangert (ed) (1995); Clinical Biochemistry – Metabolic & Clinical Aspects;
Churchill Livingstone USA.
47
RESEARCH METHODOLOGY AND BIOSTATISTICS (THEORY)
Semester I Total Credits- 4
OBJECTIVES:
1. To develop within the students an understanding & appreciation of the need for nutrition assessment.
2. To enable students assess the nutritional status in a clinical setting and familiarize students with
different approaches in clinical nutrition assessment
3. To monitor changes in the nutritional status and to evaluate impact of nutrition rehabilitation.
4. To orient the students to research methodology with a focus on tools in nutrition research.
CONTENT
UNIT
NO.
CONTENT LEARNING OUTCOMES NO. OF
HOURS
1
A. Meaning of research,
importance and types of research
B. Steps in research process-
C. Variables- Definition, Types and
levels of measurements
D. Research design and sampling in
life sciences
The student will be able to:
1. Understand and interpret a research
paper (study), be equipped to write a
proposal if need be and have a brief
understanding of statistical tests in
nutrition research with respect to diabetes
and cardiac nutrition.
15
15
COURSE TOTAL
CREDITS
THEORY
CONTACT
HOURS
SELF
STUDY
HOURS
RESEARCH METHODOLOGY AND BIOSTATISTICS 4 60 60
48
2 A. Tools of research
B. Concept of validity and
reliability
C. Ethics in research
D. Scientific writing
E. Definition and types of statistics-
15
3 A. Descirptive statistics
a. frequencies and graphs
b. measures of central tendency-
mean , median and mode
c. measures of variation- S.D.,
range
d. Standard scores- Z score, T score
B. Hypothesis testing and
significance levels
Inferential stats-
a. To contrast phenomena- t test,
ANOVA, chi-square
b.To examine relationships
between variables- correlation,
regression analysis.
2. Understand the importance of research
& scientific writing.
15
4 A. Research article discussions:
Reviewing Learning Outcomes,
methodology , statistical analysis,
understanding results in research
papers- discussion in class with
sample research articles.( minimum
7-8 different types)
B. Scientific writing: Review paper
writing
15
49
TEACHING METHODOLOGY:
- Lectures, use of ppt & discussion, group activity, group presentation.
EVALUATION:
- Group projects, unit tests, final exam.
- Evaluation weightage
o 50% Internal
o 50% External
50
Advanced Communication Skills in Nutritional Practice
Semester : II Credits : 4
OBJECTIVES
The student will be able to-
1. Use the techniques and skills of communication in counseling 2. Bring about a behavioral change in patients 3. Analyze their role as a counselor.
COURSE CONTENT:
Course Practical
Credits
Total
Credits
Practical contact
Hours
Self study
Hours
Advanced Communication Skills in
Nutritional Practice 4 4 120
120
Unit
No.
Content Learning outcomes No. Of
Hours
I
Introduction and development of
communication skills
1. Concept and meaning 2. Factors affecting communication between
sender and receiver. 3. Theories of communication 4. Skills required for effective communication 5. Techniques for effective communication 6. Effectiveness of non verbal communication
The students will be able to :
1.Comprehend the importance
of development of
communication skills
2. Apply the theories learnt to
situations
3. Develop the skills as an
effective communicator
4. Use the techniques for better
communication process to reach
the goal in nutrition practice for
all ages (children, adults,
geriatric, disabled etc.)
30
II
Introduction to counselling
1. Concepts and goals of counseling 2. The role of the counselor- characteristics 3. The role of the client- expectations and
perceptions 4. Theories for counseling 5. Factors affecting behavior change 6. Preparation of aids for counseling
The students will be able to :
1. Recognize the role of the counselor
2. Estimate the requirements of the client
3. Analyze the factors affecting the behavior change in client
4. Prepare the required materials used for counseling
30
51
TEACHING METHODOLOGY
Lectures, Use of Power point, Articles in newspapers and magazines and presentation
EVALUATION: Continuous assessment
(Role plays, Classroom exercises, community project and preparation of aids)
III
Strategies for communication and
counselling
1. Process of counseling 2. Techniques of problem recognition-
medical history, dietary recall, biochemical assessment.
3. Goal setting between client and counselor. 4. Formulation plan of change 5. Implementing the plan of change 6. Evaluation of the effectiveness of the plan
The students will be able to: 1. List the stages in the process
of counseling 2. Identify the problem through
the use of different assessment techniques
3. Set goals for the treatment 4. Formulate plans and
implement plan of action 5. Assess the success of the plan
at various stages and implement changes when required
30
IV
Practical Applications
1. Mock Individual counseling 2. Mock Group counseling 3. Preparation of aids for counseling 4. Counseling for changes in lifestyle, stress
management and physical activity 5. Mock hospital sessions- OPD and ward.
The students will be able to:
1. Counsel individual patients through mock sessions
2. Handle group counseling 3. Adapt the plan for bringing
lifestyle changes 4. Prepare different aids using
the techniques of communication
30
52
Public Health Nutrition & Epidemiology
Semester III Credits: 4
Course
Theory Credits Theory Contact Hours Self Study Hours
Public Health Nutrition &
Epidemiology
4
60
60
Objectives:
The students will be able to
1. Understand the basic concepts of nutrition epidemiology
2. Gain understanding of national nutrition policies and global health programs
3. Explain current and emerging nutrition trends and their implications for public health
COURSE CONTENT
UNIT
NO
CONTENT LEARNING OUTCOMES NO.OF
HOURS
I A. Public Health Nutrition
i. Introduction to the concepts
and goals of public health
nutrition.
ii. Role of public nutritionist:
iii. Overview of public, private
healthcare,
iv. Primary, secondary and
tertiary healthcare services
v. Public Health Information
systems
B. Public Health Problems and
Challenges
i. Population demographics
ii. Major public health
challenges
iii. Multiple forms of
malnutrition
Students will be able to
1. Understand the concepts
and goals of public
health nutrition
2. Elaborate on the health
care systems and
services of India
3. Assess the skills
required to be a public
health nutritionist
4. Evaluate the present
body of scientific
evidence in the area of
public health and
nutrition
15
53
iv. Food Systems, food
environments, physical
activity issues,
v. Maternal and child
nutrition
5. Discuss the biggest
public health challenges
faced by developing
countries
II A. Public Health Nutrition
Programs and Policies
i. Framework of
government, non -
government and
international bodies in
public health nutrition
research and practice.
ii. National Nutrition
Strategy and Poshan
Abhiyaan
iii. National programs and
schemes for tackling
multiple forms of
malnutrition
iv. Other Programs- National
Health Mission, Janani
Suraksha Yojana,
Matritva Sahyog Yojana,
Kishori Yojana, National
Food Security Act,
National diarrheal disease
control, Universal
Immunization program,
exclusive breastfeeding,
Swachh Bharat,
Swasthya Bharat
B. Regional and Rural Nutrition
Programs
C. Global Nutrition Programs:
Sustainable Development Goals,
WHO IYCF
D. Nutrition Programs in
Emergencies and Natural
Disasters
Overview of nutrition during
emergencies- classification of
disasters, health risks and
management considerations
Students will be able to
1. Elaborate on the key
stakeholders and
agencies working in the
field of health and
nutrition.
2. Demonstrate knowledge
of state and local
government structures
and processes that shape
nutrition policies
3. List the goals and
strategies of national
and global health
programs and nutrition
policies
15
54
III A. Nutrition Surveillance,
Monitoring and Evaluation
i. Introduction to Public Health
surveillance system
ii. Monitoring and evaluation –
types, applicability,
processes, resources required
iii. Key findings of nutrition and
health surveys of India
iv. Overview of global health
surveys-
v. B.Planning, mplementing
and Evaluating Public
Health Nutrition
Interventions
i. Nutrition Specific Vs
Nutrition Sensitive
Interventions
ii. Steps for planning
nutrition interventions in
communities.
iii. Selection of intervention
strategies, developing
activities and locating
resources
iv. Monitoring the progress
and evaluating the
success of intervention
Students will be able to
1. Describe the steps and
processes of nutrition
monitoring and public
health surveillance.
2. List the key findings of
nutrition and health data
sources.
3. Outline strategies to
develop culturally
competent nutrition
interventions at the
individual, family,
community and societal
levels.
15
IV
A. Nutritional Epidemiology
i. Definition and historical
evolution of
epidemiology
ii. Principles of descriptive
and analytic
epidemiology
iii. Epidemiologic
approaches to diet and
diseases
B.Multivariate Relationship of
Diet and Disease:
i. Understanding measures
of risk/disease frequency
ii. Overview of landmark
research conducted in the
field.
Students will be able to
1. Define epidemiology
and summarize the
primary applications of
epidemiology in public
health practice
2. Discuss features and
applications of
descriptive and analytic
epidemiology
15
15
55
3. Understand issues in
nutrition epidemiology
like measurement error
4. List the key research
findings of landmark
studies.
Teaching Methodology: Lectures, videos, power point presentations, research practicum, debate and
discussions.
Evaluation: 50% Internal + 50% External
ADDITIONAL READING MATERIALS
1. Mark Lawrence, Tony Worsley, Allen & Unwin, (2007). Public Health Nutrition: From Principles to
practice,
2. Walter Willett. ( 2013). Nutritional Epidemiology, Third Edition, , Harvard School of Public Health,
Oxford University Press.
3. Principles of Epidemiology in Public Health Practice. (2012). Third Edition, US department of Health
and Human Services.
4. J Buttriss et al. (2018). Public Health Nutrition, Second edition, Nutrition Society Textbook Series,
Wiley Blackwell Publishers.
5. WHO Draft Global Nutrition Policy Review, (2010).A Review of Nutrition Policies,;
http://www.who.int/nutrition/EB128_18_Backgroundpaper1_A_review_of_nutritionpolicies.pdf
6. WHO STEPS INSTRUMENT (Core & Expanded)- STEP wise Approach to surveillance. (2009).
56
Nutraceuticals in Health and Disease
Semester : III Credits : 4
OBJECTIVES
The student will be able to-
1. Understand the concept, evolution and scope of functional foods and nutraceuticals
2. Apply the concept of nutraceuticals for preventive, promotive and curative health management
3. Learn the regulations and health claims for use of nutraceuticals in India
4. Get an overview about the steps involved in food functionalization
Course Content
Course Theory
Credits
Total
Credits
Theory contact
Hours
Self study
Hours
Nutraceuticals in Health and
Disease 4 4 60
60
Unit
No.
Content Learning outcomes No. of
Hours
I
Nutraceuticals –Concepts and Classification
i. Concept and evolution- functional foods and
functional ingredients
ii. Structural classification and functions of
nutraceuticals- sources
iii. Relation of nutraceuticals in health and disease-
potent mechanisms
iv. Scope and market scenario of nutraceuticals in India
and globally
v. Categorization of nutraceuticals
vi. Safety aspects of use of nutraceuticals
The students will be
able to :
1. Learn the
evolution of the
concept of
nutraceuticals
2. Identify the
different types of
functional foods,
sources and
mechanism of
action of various
bioactive
ingredients in
nutraceuticals.
3. List the
nutraceuticals
available in India
for health and
disease
management
4. Understand the
scope of
nutraceuticals in
India and abroad
15
57
5. Learn the
importance of
functional foods
and nutraceuticals
for prevention of
diseases
II Applications of Nutraceuticals for Promotive Health
Management
A. Role of nutraceuticals in promoting health: at risk
category
B. Mechanism of action of the following compounds:
i. Polymeric
ii. Peptides
C. Role of nutraceuticals in management of diseases:
i. Obesity
ii. Metabolic syndrome
iii. Cardiovascular diseases
iv. Diabetes Mellitus
v. Pulmonary diseases
vi. Cancer
vii. Immune system
viii. Inflammatory diseases
ix. Hepatic diseases
x. Renal diseases
xi. Critical care
D. Dietary supplements for fitness and sports
The students will be
able to:
1. Understand the
role of
nutraceuticals in
promoting health
for at risk
population
2. Identify the
nutraceuticals
used for
management of
chronic diseases,
fitness and sports
15
III
International Codex Alimentarius and Regulatory
Guidelines for Use of Dietary Supplements
i. Structure function claims
ii. Indian Regulatory framework
iii. International Regulatory framework
The students will be
able to:
1. Understand the
guidelines for use
of nutraceuticals
in India and
abroad
2. Learn the
importance of
labelling
guidelines for
nutraceuticals
15
58
TEACHING METHODOLOGY: Lectures, Use of Power point, Articles in newspapers and magazines and
presentation
EVALUATION: 50 % Internal + 50% External
ADDITIONAL READING MATERIALS
1. John Shi. (2015). Functional Food Ingredients & Nutraceuticals: Processing Technologies 2nd
Ed.CRC Press.
2. Charis Galanakis. (2017) Nutraceutical and Functional Food Components: Effects of Innovative
Processing Techniques 1st Edition. Academic Press.
3. Aluko, Rotimi E(2012).Functional Foods and Nutraceuticals . Springer.
4. Dhiraj A Vattem;VatsalaMaitin;Functional Foods, Nutraceuticals and Natural Products. 1st edition.
5. Hari Niwas Mishra , Rajesh Kapur . (2016) .Functional Foods .New India Publishing Agency
6. C.S. Riar, D.C. Saxena ,Sukhcharn Singh . (2009). Functional Foods and nutraceuticals, Sources and
their developmental techniques .New India Publishing Agency.
7. Robert Wildman.(2006). Nutraceuticals and functional Foods. 2nd Edition . CRC press
8. Debasis Bagchi, Harry G. Preuss. (2015) Nutraceuticals and functional foods in human health and
diseaseprevention. CRC press
IV Food Functionalization
i. Stages of food functionalization
ii. Techniques of product formulation
iii. Delivery systems
iv. Interaction of nutraceuticals with food matrix
The students will be
able to:
1. Learn the various
stages involved in
food
functionalization
15
59
Information Technology in Nutrition & Healthcare
Semester III Credits: 4
Course
Practical Credits Practical
Contact Hours
Self -Study Hours
Information Technology in Nutrition &
Healthcare
4
120
120
Objectives:
The students will be able to
1. Demonstrate knowledge of role and relevance of information and communication technology in
the area of nutrition and healthcare.
2. Get acquainted with the concepts of healthcare information management system
3. Apply various technology assisted tools and common software used for assessment and analysis
of dietary intake and nutritional status.
4. Learn the principles of communicating nutrition and health related topics to varied audience in the
community
COURSE CONTENT
UNIT
NO
CONTENT LEARNING OUTCOMES NO.OF
HOURS
I Introduction to Information
Technology in Healthcare
i. Overview of computer
systems
ii. Areas of ICT in health-
education, research
iii. Significance of information
systems for health care-
iv. Initiatives and goals of
eHealth, mHealth and
telemedicine
v. Basics of developing mobile
applications and electronic
health modules
Students will be able to
1. Describe the importance
of information
technology in the area of
nutrition and health care
2. State the key areas of
application of technology
in health systems.
3. Understand the basic
principles of developing
electronic data systems,
information resources and
30
60
health related mobile
applications.
II
Information System in Health
Systems and Dietetic Practice
i. Introduction to the methods of
health information processing
ii. Health Information
management theory and
practice
iii. Technology assisted
dietary assessment
iv. Designing electronic
questionnaires
v. Essentials of report writing
Students will be able to
1. Define health
information
management and its
role in healthcare
delivery systems
2. Discuss the theory,
and methods of
management of health
information
3. Evaluate the utility of
various electronic
dietary assessment
tools
4. Learn ways to
develop and
administer surveys
and report the
findings.
30
III Application of Software for
Research and Dietary Analysis
A. Training in working with
tools and resources/
software-
i. Basic MS office tools
ii. Literature Review and
bibliography
iii. Nutritional Status
iv. Dietary Analysis
B. Presentation of the results
Students will be able to
1. Conduct literature
review and assess the
nutritional status of a
given population
using common
software applications.
2. Analysis data with the
help of Microsoft
Excel, work on diet
analysis software and
learn to present the
results.
30
IV Nutrition Communication using
Media
i. Dietetic Practice using social
media
Students will be able to
1. Learn the importance of
nutrition communication
in dietary practice
30
61
ii. Designing websites, writing
blogs, creating infographics,
iii. Writing for magazines/
newspaper articles, catering to
general population
iv. Research posters- what makes
a good poster
2. Understand the principles
of writing for a diverse
audience
3. Learn the techniques of
designing an effective
scientific poster.
Teaching Methodology: Lectures, videos, power point presentations, research practicum, demonstrations,
projects/surveys, reports and group discussions.
Evaluation: 100% Continuous Assessment
ADDITIONAL READING MATERIAL
1. Krause, Mahan (2014). Food & Nutrition care process. 14th edition.
2. Les Giblin. (2010). Skill with People. Revised Edition.
3. Diana H, Nancy S (2012). A Writer’s Reference. Eighth Edition.
4. Charles Nandi (2009). Principles of communication. Reference press.
5. Susan M, Robert W, Jamie B and Heather G. (2013) ABC of Behavior change theories: An essential
resource for researchers and diet practitioners.
6. Johns, Merida L. (2010). Health Information Management Technology and Applied Approach.
7. Microsoft Office Excel, PowerPoint, and Access Software
8. Nutritionist Pro, Dietcal: Tutorials and Demonstrations
62
Pediatric and Adolescent Diabetes and Preventive Nutrition Therapy in Metabolic
Disorders
Semester III Credits: 4
Course
Theory
Credits
Total
Credits
Theory
Contact Hours
Self -Study
Hours
Pediatric and Adolescent
Diabetes and Preventive
Nutrition Therapy in
Metabolic Disorders
4
4 60 60
Objectives:
The students will be able to
1. Learn the principles of medical nutrition therapy used in pediatric population with Type 1 and Type 2
Diabetes
2. Understand the medical and nutritional complications associated with Type 1 and Type 2 Diabetes in
pediatric age group
3. Explain the effect of Type 1 and Type 2 diabetes on the growth and development in different age
groups.
4. Learn goals and strategies of clinical and nutritional management of PCOS, thyroid disorders and
metabolic syndrome.
5. Discuss techniques of psychosocial management of diabetes and recommendations for cardiac
rehabilitation in people with cardio vascular disorders
COURSE CONTENT:
Unit No. Content Learning outcomes No. Of
Hours
I
Type 1 Diabetes Mellitus (Classification-
Description, Challenges and Concerns)
i. Clinical manifestations, challenges of
Diabetes Mellitus in different age
groups- 6 months- 2 years, 2-12 years,
13- 18 years
a. Spectrum of Diabetes in
children
b. Clinical presentation and
diagnosis
The students will be able to :
1. Identify the clinical
manifestations and
challenges of Type 1
Diabetes Mellitus in
different age groups
2. List the nutritional goals
of diabetes management
in the given scenario
15
63
c. Diabetic ketoacidosis
e. Adolescence and Diabetes
ii. Clinical management of Diabetes
Mellitus
iii. Ambulatory treatment of ketosis
a. Pediatric ambulatory diabetes care
b. Insulin management of Type 1
c. Screening and early treatment of
risk factors for complications and
associated
iv. Nutritional goals and management of
Diabetes Mellitus
i. Age specific advice
ii. Management of hypoglycemia
iii. Management of hyperglycemia
a. Psychosocial support
b. Age specific exercise management in
Type 1 Diabetes Mellitus
3. Gain insight about the
comprehensive clinical
management for Type 1
pediatric patient
4. Identify the risk factors
for complications and
associated conditions
5. Learn the principles of
medical nutrition
therapy used for Type 1
pediatric patients
6. Discuss the importance
of psychosocial support,
lifestyle and exercise
management in type 1
children and adolescents
II Type 2 Diabetes Mellitus (Classification-
Description, Challenges and Concerns)
i. Prevention of Type 2 Diabetes
ii. Clinical manifestations, challenges of
Diabetes Mellitus in different age
groups
iii. Clinical management of Diabetes
Mellitus
i. Pharmacological therapy
iv. Nutritional goals, challenges and
management of Diabetes Mellitus
v. Psychosocial support
vi. Lifestyle management in Type 2
Diabetes Mellitus
The students will be able to:
1. Identify the clinical
manifestations and
challenges of Type
2 Diabetes Mellitus
in different age
groups
2. List the nutritional
goals of diabetes
management in the
given scenario
3. Learn the principles
of medical nutrition
therapy used for
Type 2 pediatric
patients
4. Discuss the
importance of
psychosocial
support, lifestyle
and exercise
management in type
2 children and
adolescents
15
64
III
Preventive Nutrition Therapy in Metabolic
Disorders
A. Polycystic ovary syndrome
i. Pathogenesis of polycystic ovary
syndrome
ii. Etiology, diagnostic criteria and
long term clinical burden of PCOS
in normal, overweight/obese
women.
iii. Goals and Challenges of
management of metabolic disorders
in women with PCOS
iv. Clinical management of PCOS-
Treatment targets and
recommendations.
v. Lifestyle modifications and
guidelines for diet therapy
B.Metabolic Syndrome: Prevention and
Treatment
i. Etiology, diagnostic criteria and
pathogenesis of metabolic syndrome
ii. Clinical management and treatment
modalities for metabolic syndrome
iii. Goals and recommendations for
medical nutrition therapy in metabolic
syndrome
C. Thyroid Disorders
i. Pathogenesis, etiology and clinical
manifestations of thyroid
ii. Clinical management and treatment
modalities of thyroid disorders
iii. Nutritional management of
hypothyroidism and related
complications.
Students will be able to
1. Describe the causes,
diagnostic criteria and
complications of PCOS
and metabolic syndrome
2. List the key goals and
strategies of clinical and
nutritional management
of PCOS and metabolic
syndrome.
3. Outline strategies to
develop lifestyle
modification
interventions for
prevention and
treatment of metabolic
abnormalities in women
with PCOS.
4. Learn nutrition
recommendations and
guidelines for
management of
metabolic syndrome and
thyroid disorders
15
IV A. Preventive Nutrition Therapy in Cardio-
metabolic Disorders
i. Overview of cluster cardio metabolic
risk factors
Students will be able to
1. Summarize the cluster
risk factors of cardio
metabolic disorders and
15
65
TEACHING METHODOLOGY
Lectures, Use of Power point, Articles in newspapers and magazines and presentation
EVALUATION: 50 % Internal + 50% External
Additional Reading material
1. Louise Goff and Pamela Dyson. (2015).Advanced Nutrition and Dietetics in Diabetes . Wiley
Blackwell Publishers
2. Vijai K . Pasupuleti and James Anderson . (2009).Nutraceuticals , Glycemic Health and Type 2
Diabetes. Wiley Blackwell Publishers
3. Brian C. Leutholtz and Ignacio Ripoll.( 2011). Exercise and Disease Management. CRC Series in
Exercise Physiology
4. Richard Holt.(2004). Textbook of Diabetes. 4th edition. Wiley Blackwell Publishers
ii. Etiology, clinical manifestations and
diagnostic criteria of associated
metabolic derangements
iii. Clinical and nutritional management of
these risk factors.
B.Cardiovascular Disease Prevention:
i. Evidence based recommendations
for prevention of CVDs
ii. Heart Diseases in special
population such as women and
pediatric and geriatric- risk factors
and associated conditions
iii. Psychosocial management of
people with diabetes and heart
diseases
iv. Cardiac Rehabilitation
their causes and
consequences.
2. State the treatment goals
of the risk factors.
3. Discuss guidelines of
preventive nutrition
therapy in management
of risk factors.
4. Describe the techniques
of nutritional and
psychosocial
management of diabetes
and CVDs
5. earn the process,
guidelines and
techniques of cardiac
rehabilitation therapy to
improve health
outcomes and reduce
risk of future CVD
events.
66
5. Barbara Olendzki.(2006).Nutritional Assessment and Counseling for prevention and treatment of
cardiovascular diseases., Am Fam Physician. 2006 Jan 15; 73(2):257-264.
6. Alison B. Evert,et al.(2013).Nutrition Therapy Recommendations for the Management of Adults With
Diabetes. Diabetes Care : 36(11): 3821-3842.
7. Bantle JP, Wylie-Rosett J, Albright AL.(2008) Nutrition recommendations and interventions for
diabetes: a position statement of the American Diabetes Association. Diabetes Care .31:Suppl. 1:S61–
S78.
8. Nutrition Guidelines in PCOS (Polycystic Ovary Syndrome),
https://shs.osu.edu/posts/documents/nutrition-guidelines-in-pcos-p1.pdf
9. Hasnain M Dalal (2015). Cardiac rehabilitation: A Clinical review.BMJ 2015; 351
10. Albert Altchek, Liane Deligdisch, John Wiley & Sons. (2009).Etiology and Pathophysiology of MetS
and PCOS. Pediatric, Adolescent and Young Adult Gynecology.
11. Rockville, Md. (2002) U.S. Preventive Services Task Force. Behavioral counseling in primary care to
promote a healthy diet: recommendations and rationale..: Agency for Healthcare Research and Quality.
12. David S Cooper (2009). Medical Management of Thyroid Diseases. Second Edition. CRC Press
67
Pediatric and Adolescent Diabetes and Preventive Nutrition Therapy in Metabolic Disorders
Semester III Credits: 4
Course
Practical
Credits
Total
Credits
Practical
Contact Hours
Self -Study Hours
Pediatric and Adolescent
Diabetes
4
4
120
120
Objectives:
The students will be able to
1. Develop the ability to plan and prepare diets for complications in pediatric patients with Type 1 and
Type 2 Diabetes
2. Apply and integrate the basic principles in total patient management and education in Type 1 and 2
Diabetes Mellitus in children and adolescents in different age groups
3. Plan diet and lifestyle management programs for women with polycystic ovarian syndrome, metabolic
syndrome and thyroid disorders.
4. Get acquainted with the techniques and recommendations for prevention of cardio metabolic risk
factors in adults
COURSE CONTENT
Unit
No.
Content Learning outcomes No. Of
Hours
I
Diet planning for Type 1 Diabetes Mellitus
pediatric patients
A. Protocol for a case study with
complications
B. Cooking of recipes for Type 1
C. Diet planning for the following cases:-
i. Pre- mixed, regular and basal
bolus (Conventional plan)
ii. Diabetic ketoacidosis
iii. Type 1 patients with
complications
iv.
D. Hands on training with respect to diet
planning , counselling and monitoring
The students will be able to :
1.Present case studies with
complications in Type 1 patients
2.Standardise and formulate
recipes for Type 1 Diabetic
pediatric age group
3.Analyse and plan diets for
different complications
associated with Type 1 Diabetes
Mellitus
30
68
4.Gain hands on experience to
nutritionally manage and
monitor patients with Type 1
diabetes.
II Diet planning for Type 2 Diabetes Mellitus
Pediatric Patients
A. Protocol for a case study with
complications
B. Cooking of recipes
C. Diet planning for the following
cases:-
i. Meal synchronization and
Oral antihyperglycemic
drugs
ii. Insulin and Oral
antihyperglycemic drugs and
meal synchronization
iii. Type 2 with obesity across
different age groups
iv. Type 2 with underweight
across different age groups
v. Sick day management
D. Training with respect to diet
planning , counselling and
monitoring
The students will be able to:
1. .Present case studies with
complications in Type 2 patients
2.Standardise and formulate
recipes for Type 2 Diabetic
pediatric age group
3.Analyse and plan diets for
different complications
associated with Type 2 Diabetes
Mellitus
4.Gain hands on experience to
nutritionally manage and
monitor patients with Type 2
diabetes.
30
III
Developing a Lifestyle Management Plan for
Poly Cystic Ovarian Syndrome, Metabolic
Symdrome and Thyroid Diosrders
A. Planning of diet with case study
presentations in
i. PCOS and insulin resistance
ii. PCOS and obesity
iii. Dyslipidemia
iv. Pregnancy with diabetes
v. Hypothyroidism and Hyperthyroidism
vi. Hypertension
The students will be able to:
1.Plan diets by estimating
nutrient requirements and
application of evidence based
recommendations for people
with PCOS, thyroid disorders
and metabolic syndrome
2. List the key goals and
recommendations for exercise
30
69
TEACHING METHODOLOGY
B. Exercise recommendations and
counseling for chronic conditions
i. Basic Exercise recommendations
ii. Recommendations for exercise schedule
for weight loss and diabetes with
complications
training regime in people with
diabetes and cardio vascular
diseases
3.Outline strategies to develop
lifestyle modification
interventions for prevention and
treatment of metabolic
abnormalities in women with
PCOS.
4.Observe people with PCOS
and other metabolic disorders
IV
Preventive Nutrition Therapy in Cardio-
Metabolic Disorders
A. Cooking of standardized recipes for
hypothyroidism, hyperthyroidism,
B. Techniques of psychosocial
management of persons with diabetes
and heart diseases- identifying psycho
social risk factors, models for behavior
change and counseling strategies,
C. Cardiac care and Rehabilitation –
Plan exercise Schedules and
rehabilitation care strategy for people
with history of major cardiovascular
event
The students will be able to:
1. Summarize the cluster
risk factors of cardio
metabolic disorders and
their causes and
consequences.
2. State the treatment goals
of the risk factors.
3. Discuss guidelines of
preventive nutrition
therapy in management
of risk factors.
4. Learn the process,
guidelines and
techniques of cardiac
rehabilitation therapy to
improve health
outcomes and reduce
risk of future CVD
events.
30
70
Lectures, Use of Power point, Articles in newspapers and magazines and presentation
EVALUATION: 100% Continuous Assessment
ADDITIONAL READING MATERIALS
1. Louise Goff and Pamela Dyson. (2015).Advanced Nutrition and Dietetics in Diabetes . Wiley
Blackwell Publishers
2. Vijai K . Pasupuleti and James Anderson . (2009).Nutraceuticals , Glycemic Health and Type 2
Diabetes. Wiley Blackwell Publishers
3. Brian C. Leutholtz and Ignacio Ripoll.( 2011). Exercise and Disease Management. CRC Series in
Exercise Physiology
4. Richard Holt.(2004). Textbook of Diabetes. 4th edition. Wiley Blackwell Publishers
5. Barbara Olendzki.(2006).Nutritional Assessment and Counseling for prevention and treatment of
cardiovascular diseases., Am Fam Physician. 2006 Jan 15; 73(2):257-264.
6. Alison B. Evert,et al.(2013).Nutrition Therapy Recommendations for the Management of Adults With
Diabetes. Diabetes Care : 36(11): 3821-3842.
7. Bantle JP, Wylie-Rosett J, Albright AL.(2008) Nutrition recommendations and interventions for
diabetes: a position statement of the American Diabetes Association. Diabetes Care .31(Suppl.
1):S61–S78.
8. Nutritional Assessment and Counseling for prevention and treatment of cardiovascular diseases.
Barbara Olendzki, Am Fam Physician. 2006 Jan 15; 73(2):257-264.
9. Nutrition Therapy Recommendations for the Management of Adults With Diabetes, Alison B. Evert,et
al,Diabetes Care 2013 Nov; 36(11): 3821-3842
10. Nutrition recommendations and interventions for diabetes: a position statement of the American
Diabetes Association. Diabetes Care2008;31(Suppl. 1):S61–S78
11. Albert Altchek, Liane Deligdisch, John Wiley & Sons. (2009) Etiology and Pathophysiology of MetS
and PCOS. Pediatric, Adolescent and Young Adult Gynecology
71
Holistic Wellness
Course Code:
Semester: III Credits: 4
OBJECTIVES
On the completion of the course, the student will be able to-
1. Apply the core components of fitness and nutrition management
2. Incorporate traditional yoga science into contemporary Dietetics practice
3. Integrate principles of Ayurveda in dietetics practice.
4. Gain knowledge about the various alternative therapies currently being used in practice.
COURSE CONTENT:
Course Practical
Credits
Total
Credits
Practical
contact Hours
Self study
Hours
Holistic Wellness 4 4 120
120
Unit
No.
Content Learning outcomes No. Of
Hours
I
Fitness and Nutrition Management
i. Introduction to fitness management
ii. Energy system
iii. Fitness testing and practical applications
iv. Resistance training- role, different resistant
training exercises
v. Flexibility training-
The students will be able to :
1. Learn the concept of
fitness
2. Relate to the energy
system required for
exercises
3. Practically apply
different exercises for
cardio, strength
training and flexibility
and resistance training
4. Integrate nutrition
management during
fitness training.
resistance training
5. Gain insight in the
recent trends of fitness
training.
30
II Yoga for mind and body
a. Definition of Yoga
The students will be able to:
1. Get an insight into
Basics of Yoga, Mind-
Body connect.
30
72
TEACHING METHODOLOGY
b. Role of Yamas, Niyamas, Asana,
Pranayama
c. Kriyas
d. Yoga for therapeutic purposes
e. Sattvikaahar
f. Principles and practice of
Meditation.
2. Understand the role of
yamas, niyamas,
asanas, pranayama and
kriyas
3. Learn the concept of
yogic diet
4. Understand the yoga
yoga practice used for
different chronic
diseases
III
Ayurvedic Fundamentals of Food and Nutrition
a. Ayurvedic Principles of food and nutrition
b. Basic tenets of Ayurveda
c. Concept of diet in Ayurveda and its
implications for the modern world
d. Translating ayurvedic science of food and
nutrition for therapeutic purposes
e. Applying ayurvedic eating principles
f. Prakriti in health and disease: Homeostasis
and maintaining Balance
The students will be able to:
4. Learn the basic principles
of Ayurveda for food and
nutrition
5. Understand the basic
ayurvedic science with
respect to health and
disease
30
IV A.Dietary modifications in Ayurveda in relation
to health and disease
a. Poshan and Ahar:
b. Agni in Ayurveda and its relation to health
and Diseases
B.Alternative Therapies for health promotion
a. Definition and types of Alternative therapies
i.Homeopathy
ii. Chiropractic
iii.Osteopathy
iv.Acupuncture
b. Choosing an alternative medicine
The students will be able to:
1. Integrate the ayurvedic
and dietetics principles
for management of
various therapeutic
conditions
2. Understand the
different alternative
therapies available
3. Learn how to choose
the best possible option
for a specific purpose
30
73
Lectures, Use of Power point, Articles in newspapers and magazines and presentation
EVALUATION: 100% continuous assessment
ADDITIONAL READING MATERIALS
1. Edlin Gordon (2004). Health and Wellness. Jones and Barlett Publishers.
2. M.R.Yardi, Bhandarkar.(1996). The Yoga Sutra ofPatanjali. 2nd edition. Bhandarkar Oriental
Research Institute, Pune.
3. James, Hougton. (2003).The Yoga system of Patanjali, Wood.
4. Swami Veda Bharati. (2015).Yoga sutras of Patanjali – Sadhanapada with Exposition of Vyasa.
MotilalBanarasi DASS publishers.
5. Karmananda, Swami. (2010). Yogic Management of Common Diseases.Yoga Publications Trust,
Bihar.
6. Kshema Sharma. (2009) Kshemakutuhalam. Indian institution of Ayurveda and integrative medicine,
FRLHT, Bangalore.
74
Scientific Writing for Nutrition and Dietetics Professionals
Semester IV Credits: 4
Course
Practical
Credits
Total
Credits
Practical Contact
Hours
Self -Study Hours
Scientific Writing for Nutrition
and Dietetics Professionals
4
4
120
120
Objectives:
The students will be able to
6. Learn the basic skills necessary to write nutrition- and health-related papers that are clear, accurate,
and audience-appropriate
7. Understand the principles of well-organized writing and incorporate these into their own written work.
8. Develop skills required to present paper and poster in academic forums.
COURSE CONTENT
UNIT
NO
CONTENT LEARNING OUTCOMES NO.OF
HOURS
I
A. Introduction to Scientific
Writing- usage, attributes,
context and standard elements
Types of scientific documents
Ethical guidelines and
plagiarism checklist
B. Critical review of examples of
scientific writing from
nutrition and dietetics journals
and reports
Students will be able to
1. List different types of
written scientific
documents and their
purpose
2. Discuss the landmark
studies conducted
3. Demonstrate
knowledge of ethical
guidelines and
plagiarism checkers.
30
75
2 A. Basic steps of writing well
Structure and sourcing
Writing with originality and
personality
Drafting, editing and
reviewing manuscripts
B. Guide for writing a range of
scientific documents with a
systematic understanding of
structure, planning of length
and content
- PICO and STROBE
guidelines, PRISMA
- Bibliography-
- IMRaD format, keywords,
tables and figures, footnotes
and headings.
Students will be able to
1. Review grammar,
drafting and editing skills
and develop a clear,
fluent, and readable
writing style
2. Discuss the guidelines for
writing various scientific
documents and the
respective formats.
3. Learn how to write
methods, results,
introduction and
discussion sections
30
3
A. Overview of journal selection
and submission process
Editorial and peer review
process
B. Writing styles for references-
MLA, APA, Chicago and
Vancouver
C. Understanding bibliometrics-
impact factor, h index, citation
impact.
Students will be able to
1. Discuss the peer review
and paper submission
process; avoid predatory
journals and common
writing styles for
referencing.
2. Identify the frequently
used bibliometric
methods
30
4 A. Project and presentations
Presentation of paper as academic
poster and oral presentation
Students will be able to
1. Apply the skills learnt to
write and publish an
original research article
2. Discuss the key strategies
required for an effective
presentation in a scientific
forum.
30
Teaching Methodology: Lectures, videos, power point presentations, projects and discussions
76
Evaluation: 100% Continuous Assessment
References
1. Scientific Writing and Format Citation Guide; 8thedition, The CSE Manual for Authors, Editors and
Publishers; https://www.scientificstyleandformat.org/Tools/SSF-Citation-Quick-Guide.html
2. B N Basu. (2007); Technical Writing; Prentice Hall India Learning Private Limited (2007)
3. Katz, Michael Jay (2009); From Research to Manuscript: A Guide to Scientific Writing; Springer
Netherlands; Edition 2
4. PRISMA Checklist; Systematic Review and Meta Anlaysis (2018); http://prisma-
statement.org/prismastatement/Checklist.aspx
5. STROBE Statement (2007).https://www.strobe- statement.org/index.php?id=available-checklists
6. Term Paper: Format of Citations and References (2007), http://nob.cs.ucdavis.edu/classes/ecs015-
2007-02/paper/citations.html
7. American Psychological Association (APA) (2001). Publication Manual of the American
Psychological Association, (Fifth Edition).Washington, D.C.: American Psychological Association.
8. Li, X. and Crane, N.B. (1993). Electronic style: A guide to citing electronic information. Westport,
CT: Mecklermedia.
77
Case Study Reviews
Semester: IV Credits : 4
Course Practical Credits Total Credits Practical contact
Hours
Self study Hours
Case study
reviews
4 4 120 120
OBJECTIVES
The student will be able to –
1. Get an introduction to case study methodology and guidelines for researchers conducting case studies
and readers studying reports of such studies.
2. Identify the key issues of the case, analyze the case using relevant theoretical concepts and
recommend a course of action for that particular case
3. Understand the key methodological considerations in relation to the design, planning, analysis,
interpretation and reporting of case studies.
COURSE CONTENT
Unit no. Content Learning outcomes No. of hours
I Identification and collection of
case studies with advanced
complications
Diabetes and Cardiac care, Renal,
Pediatric, Hepatic, Critical care,
Respiratory, Cancer
The students will be
able to:
1. Identify and
collect cases
with
complications
related to their
super
specializations
30
II Disease Specific Scientific
Review & Analysis
i. Metabolic Health &
Disease
ii. Women’s Health
iii. Diabetes
iv. Cardiovascular disease
v. Geriatric nutrition
vi. Pediatric nutrition
vii. Renal health
The students will be
able to:
1. Collect
literature with
respect to
specific
research areas
30
III Case study discussions and
presentations
The students will be
able to:
78
i. Standardized protocol
for case study
presentations
ii. Various methods used
for case study
presentations
1. Analyze the
case using
relevant
theoretical and
practical
concepts based
on the principles
of medical
nutrition
therapy
2. Recommend a
course of action
for that
particular case
based on the
protocol for .
case study
presentations
30
IV Presentations on the Meta
analysis of the literature review
collected
The students will be
able to:
Prepare and present the
Meta analysis of the
literature review
collected
30
Teaching Methodology: Research practicum, group discussions, Power Point , mock sessions, projects &
reports
Evaluation : 100% Continuous assessment
ADDITIONAL READING MATERIAL
1. Wayne Billon. Wadsworth. (4th edition ) (2006) ; Clinical Nutrition Case Studies.
2. Pauline Douglas. ( 1st edition ) (2016); Dietetic and nutrition case studies.
3. Elizabeth Zorzanello Emery, Emery Jones (2011) ; - Health & Fitness. Bartlett Publishers.
79
DISSERTATION
Semester IV Credits: 8
Course
Practical Credits Total Credits Practical Contact
Hours
Dissertation
8
8
240
Objectives:
The students will be able to-
1. Present the areas of research and develop general research skills
2. Facilitate students in research process and adopt best practices in research,
3. Establish linkages with organizations and institutions for professional growth and development.
COURSE CONTENT
UNIT
NO
CONTENT LEARNING OUTCOMES NO.OF
HOURS
I Literature Review and Proposal
writing 1. Understanding tools for review
of literature –Meta Analysis
and Literature review-
2. Understanding various
referencing styles
3. Plagiarism Software usage
4. Review of Literature
5. Writing research objectives/
questions/ hypotheses;
conducting a thorough
literature review
The students will be able to:
6. Differentiate the research
papers from various journals
7. Learn the various
referencing styles
8. Understand the importance
of developing original style
with proper citations and
referencing
60
II Methodology
1. Selecting an appropriate
research design, ethics
committee approval of
research proposal; integrating
feedback.
The students will be able to:
1. Identify the desired research
design
2. Obtain necessary
permissions and consents
80
2. Obtaining consent from
participants and relevant
agencies/authorities;
3. Preparing tools for research
4. Identifying sample size
5. Starting data collection;
3. Identify tools for research-
questionnaire and interview
validation
60
III
Data Analysis
1. Data entry
2. Analyzing Data using
statistical measures and
Reporting Results
3. Documentation of results
and discussions.
The students will be able to:
5. Analyze data; interpreting
findings; reporting results in
figures/tables and text using
scientific protocol
6. Discuss and corroborate
own findings with those in
previous research and
theory
60
IV Summary and Conclusion
1. Summarizing Findings
2. Writing dissertation,
presentation
3. Recommendations for future
research
The students will be able to
6. Write the findings
7. Abstract writing and other
tables
8. Discuss implications of
findings for practice/
industry/family/society
9. Write a research paper on
60
Teaching Methodology: Discussions and presentation
Evaluation: 50% Internal + 50% External – Dissertation will be graded.
81
INTERNSHIP
Semester IV Credits: 8
Course
Practical Credits Total Credits Practical Contact
Hours
Internship
8
8
480
Objectives:
The students will be able to-
1. Gain hands on experience of working in various institutions related to the area of Food and Nutrition.
The students could work with NGOs / Government agencies / International agencies/ Hospitals / Food
Industries etc.
2. Present a report to the department
Protocol: Students are required to take up an internship/ hands-on training in either of the following for a
minimum of 10 weeks with 48 hours per week
• Government/ Private hospitals/Nursing homes/ Multi specialty hospitals/ Clinic • GO/NGO • Food
Industry • Research Laboratories
At the end of internship students are required to submit a soft copy and hard-bound report to the
college.
Internship will be graded by the supervisor at the place of internship on completion of the internship
using a standardized rubric.
Evaluation: Submission of log book, Midterm evaluation and Final evaluation - Graded