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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 VithaldasThackersey 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

24*4=96

3

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

Semester -2 (Specialization Module)-24 credits

5

Specialization in Renal Nutrition


week


MSD

201(RN)

Advanced Physiology &Metabolic Nutrition

in Renal Diseases 04 - 04 50 50 100

04

MSD

202 (RN)

Medical Nutrition Therapy in Renal

Diseases 04 - 04 50 50 100 04

MSD

203 (RN)

Medical Nutrition Therapy Practice in Renal

Diseases - 04 04 Continuous

Assessment 100 08

MSD

204 (RN)

Comprehensive Patient Management in

Renal Diseases - 04 04 Continuous

Assessment 100 08

MSD

205 (RN)

Research Methodology and Biostatistics 04 04 50 50 100 04

MSD

206 (RN)

Advanced Communication Skills in

Nutritional Practices - 04 04 Continuous

Assessment 100 08

TOTAL 12 12 24 300 300 600 36

emester -3 (Super Specialization module with Allied and Core courses) – 24 credits

6


week


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


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

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.

SUBJECT TOTAL

CREDITS

THEORY

CONTACT

HOURS

SELF STUDY

HOURS

PHYSIOLOGY IN HEALTH & DISEASE 04 60 60

9

C. Skeletal System: Structure of bones

and development

6. Describe the skeletal system

in detail and explain the bone

structure.

2 A. Respiratory system

Organs of respiration – structure and

functions

Mechanism of breathing

Control of respiration – nervous and

chemical


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

10

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.

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

11

3. Mackenna,B.R. and Callander(1990)”Illustrated Physiology”, 5th edition, Churchill Livingstone Publ.

New York.

12

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


1. Understand infectious diseases

and describe them in detail.

2. Explain causative and preventive

measures for various diseases.


1. Describe in detail disorders of

cardiovascular system.

2. Explain various disorders of the

heart and blood vessels.

15

COURSE THEORY

CREDITS

THEORY

CONTACT

HOURS

SELF STUDY

HOURS

ADVANCED CLINICAL

BIOCHEMISTRY 04 60 60

13

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

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.

2 A. Disorders of respiratory system:

Respiratory diseases: Diagnostic tests


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-


1. Evaluate disorders of the GI

tract.

15

14

Constipation

Gastric Function tests

2. Understand pathogenesis and

clinical manifestation of

disorders of the GI tract.

3. Explain gastric function tests.

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.

4 A. Disorders of the Endocrine system:

Diseases of the thyroid

Diabetes Mellitus Complications of DM

Diagnostic tests


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.


1. Review the process of neoplasia its

causes, characteristics, progress, stages

and mechanisms.

2. Discuss methods of diagnosis of

cancers.

15



EVALUATION:



o 50% Internal

o 50% External


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.

16

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.


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


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.

COURSE TOTAL

CREDITS

THEORY

CONTACT

HOURS

SELF STUDY

HOURS

PRINCIPLES IN PREVENTIVE & THERAPEUTIC

DIETETICS (THEORY) 04 60 60

17

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:

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

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.

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.

18

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.


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.

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

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.

19

Systemic Response to Burns on

different organ system

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,

6. Understand pathophysiology of

liver disorders.

20

chronic). Metabolic liver diseases-

NAFLD, hemochromatosis.

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


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.

21

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.



EVALUATION:



o 50% Internal

o 50% External

22

Preventive & Therapeutic Dietetic Practice (Practical)

Course Code:

Semester I

Objectives:

UNIT

NO.


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-


1. Plan disease specific diets,

interpret cases and deliver

presentations for the same.

30

2 A. Standardizing general high

calorie high protein recipes.


1. Standardize specific recipes as per

specific requirements.

30

B. Standardizing general low calorie

recipes

COURSE TOTAL

CREDITS

PRACTICAL

CONTACT

HOURS

SELF STUDY

HOURS

PREVENTIVE &THERAPEUTIC DIETETIC

PRACTICE 04 120 120

23

C. Counseling Techniques and mock

sessions

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 &


presentations in Liver disorders-.

C. Disease specific dietary planning &


presentations in Renal Disorders-

24

D. Disease specific dietary planning &


presentations in Pulmonary Disease

4 A. Pediatric Nutrition- infections,

pulmonary, hormonal ,

gastrointestinal and renal disorders,


1. Interpret the case studies, Plan

days meal and present it in form of

a AV

2. Critically examine various

conditions and apply required

interventions.

30

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


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.



EVALUATION:

25

- Group projects, quiz, classroom exercises.

- Evaluation weightage- Continuous Assessment- 100%

-

26

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

27

COURSE CONTENT

UNIT

NO


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

.


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


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

28

3 A.Nutritional Assessment of patients on

nutritional support using case studies

B. Planning Enteral Feeding Solutions

Selection of enteral feeding

Commercial feeds applications

C. Visit to NGOs

V Care


1. To plan and prepare feeds for

patients on nutrition support and deal

with all aspects related to the same.

2. Visiting and taking hands on

experience to NGO

30

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

29

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%


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

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.

30

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.


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


1. Know all possible techniques for

assessment of nutrition status and

their methodology, cut offs,

application etc.

15

31

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.


1. Understand biochemical

assessment, its need and type.

2. Critically evaluate biochemical

markers.

3. Examine Clinical signs and

symptoms of nutritional

importance.

15

32



EVALUATION:



o 50% Internal

o 50% External


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 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.


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


1. Analyze and interpret integrated

bedside assessment results.

15

33

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.

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.

34

SPECIALIZATION IN RENAL NUTRITION


week


MSD

201(RN)

Advanced

Physiology

&Metabolic

Nutrition in Renal

Diseases

04 - 04 50 50 100

04

MSD

202 (RN)

Medical Nutrition

Therapy in

RenalDiseases

04 - 04 50 50 100 04

MSD

203 (RN)

Medical Nutrition

Therapy Practice in

Renal Diseases

- 04 04 Continuous

Assessment 100 08

MSD

204 (RN)

Comprehensive

Patient

Management in

Renal Diseases

- 04 04 Continuous

Assessment 100 08

MSD

205 (RN)

Research

Methodology and

Biostatistics

04 04 50 50 100 04

MSD

206 (RN)

Advanced

Communication

Skills in Nutritional

Practices

- 04 04 Continuous

Assessment 100 08

TOTAL 12 12 24 300 300 600 36

35

ADVANCED PHYSIOLOGY & METABOLIC NUTRITION IN RENAL DISEASES (THEORY)

OBJECTIVES:

1. At the end of this module the students should

2. Understand the organ systems involved in normal metabolism and maintaining homeostasis.

3. Comprehend the pathophysiology and metabolic alterations of different disorders of the specific system.

4. Interpret and correlate the alterations in the disease process for patient care and management.

CONTENT

UNIT

NO.


HOURS

1 Introduction to Renal Anatomy &

Physiology

Anatomy and Physiology of Urinary

System

Microscopic structure of kidney, renal

tubule

Function of Nephron

Renal regulation of body water

Regulation of Acid base balance


1. Understand renal anatomy and

physiology.

2. Comprehend anatomy and

physiology of urinary system.

3. Identify and explain the structure

of renal tubule.

4. Describe the function of nephron.

5. Identify renal regulation of body

water.

6. Review the process of acid base

balance.

15

COURSE TOTAL

CREDITS

THEORY

CONTACT

HOURS

SELF

STUDY

HOURS

ADVANCED PHYSIOLOGY & METABOLIC

NUTRITION IN RENAL DISEASES (THEORY) 4 60 60

36

2 Pathophysiology: Risk factors, Metabolic

derangements/ alterations, Etiology,

symptoms, prognosis of

Nephrotic Syndrome

Acute Kidney Injury

Chronic Kidney Disease


1. Describe and comprehend the

various renal disorders

15

3 Effect of Renal Insufficiency on Nutrient

Metabolism

Protein Metabolism

Carbohydrate Metabolism

Lipid Metabolism

Vitamins and Mineral metabolism


1. Explain causes of renal

insufficiency on nutrient

metabolism with respect to-

Protein metabolism

Carbohydrate metabolism

Lipid metabolism

Vitamins and mineral

metabolism

15

4 Complications: Acute Complications &

Long term/Chronic Complications

a) Acute

b) Chronic

c) Complications in transplant patients.


1. Critically examine complications

in transplant patients.

15



EVALUATION:



o 50% Internal 50% External

37

MEDICAL NUTRITION THERAPY IN RENAL DISEASES (THEORY)

OBJECTIVES:

1. To be able to describe the role of macronutrients in management of specific diseases.

2. To be able to understand the significance of disease specific micronutrients in patient management.

3. To be updated with the recent trends and evidence based nutrition intervention in management of the

disease.

4. To have knowledge about functional foods and health beneficial dietary supplements in patient care.

COURSE TOTAL

CREDITS

THEORY

CONTACT

HOURS

SELF

STUDY

HOURS

MEDICAL NUTRITION THERAPY IN RENAL DISEASES

(THEORY) 4 60 60

38

CONTENT

UNIT

NO.

CONTENTS LEARNING OUTCOMES NO. OF

HOURS

1 A. Nutritional predictors and modulators

of Renal Diseases

B. Macronutrient Recommendation &

Distribution in Renal Diseases

a) Guidelines by different nephrology

societies

C. Carbohydrates in Renal Diseases

Quality of Carbohydrates (good

&Bad)and their sources

Resistant Starch, Dietary Fibre, Non

starch poly saccharides & Plant

stenols/sterols

Impact of Carbohydrates on renal

metabolism


1. Understand the nutritional

predictors and modulators of

renal disease.

2. Assess macronutrient

deficiency and provide

recommendation and

distribution in renal diseases

3. Understand guidelines by

different nephrology societies

4. Describe and analyze

carbohydrates in renal

diseases

5. Identify quality of

carbohydrates and their

sources.

6. Explain resistant starch in

detail

7. Explain the impact of

carbohydrate on renal

metabolism

15

39

2 A. Proteins in Renal Diseases

Quality of proteins (Complete v/s

Incomplete)& their sources

Role of amino acids in Renal metabolism

Essential, conditionally essential(BCAA,

Arginine etc)


1. Describe proteins in renal

disease in detail.


between complete and

incomplete protein and

explain the quality of protein

with their sources.

3. Identify the role of amino

acids in renal metabolism

specific in essential and

conditionally essential amino

acids.


between vegetarian and non

vegetarian sources.

5. Analyze the impact of protein

on renal metabolism.

15

3 A. Important Vitamins in Renal Diseases

Antioxidants

Roles and RDI of Essential Vitamins

Vitamin B complex

Vitamin C, Vitamin D, Vitamin E

Folic Acid.

B. Functional Foods in Renal Diseases

(Evidence based recommendation)


1. Explain the importance of

various vitamins in renal

diseases in detail.

2. Explain the role of functional

foods in renal

diseases(Evidence based

recommendation)

15

40

4 A. Supplements in Renal Diseases


Role

Types

Indications

B. Recent Advances in Renal Nutrition-

Discussion of latest research studies in

nutrition in Renal diseases

C. Supplements in Renal Diseases



1. Comprehend supplement in renal

diseases their role, types and

indications.

2.. Present theories of recent

advances in renal nutrition

3.. Discuss and analyze the latest

research studies in nutrition in renal

diseases.

4.. Understand importance of

supplements in renal diseases.

15



EVALUATION:



o 50% Internal

o 50% External

41

MEDICAL NUTRITION THERAPY PRACTICE IN RENAL DISEASES (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 CONTENT:

UNIT

NO.


HOURS

I A. Protocol of case history

Case specific diet recall SGA

B. Common principles of diet

planning for various renal

condition

C. Recipes Planning for Kidney

Diseases

Standardization

Exchange List


1. Assess diet requirements for renal

cases along with recipe planning

30

COURSE TOTAL

CREDITS

PRACTICAL

CONTACT

HOURS

SELF

STUDY

HOURS

MEDICAL NUTRITION THERAPY PRACTICE IN

RENAL DISEASES (PRACTICAL) 4 120 120

42

2 D. Full day Diet Planning for

following renal cases

(multiple combinations of

conditions to be studied specific

principles to be discussed)

Nephrotic Syndrome

Acute Kidney Injury

Chronic Kidney Disease

Renal Stones and Urinary Tract

Infection


1. Prepare diet plans in clinical settings

with multiple combinations and

complications

30

3 Complications- Acute & Chronic

Renal cases with involvement of

other systems

Diabetes and Kidney Disease

HTN and Kidney Disease


1. Prepare diet plans in clinical settings

with multiple combinations and

complications for renal disease

30

4 A. Preparation of AV aids for

Hospital

B. Active participation in Events

like World Kidney Day

C. Role play and mock counseling

sessions

D. Presentations & Discussions of

case studies


1. Compile learning materials for

educating renal patients

2. Counsel renal patients

3. Present case studies

30

43

COMPREHENSIVE PATIENT MANAGEMENT IN RENAL DISEASES (PRACTICAL)

OBJECTIVES:

1. Understand the principles of nutrition care process.

2. Learn the methods of carrying out routine diagnostic evaluations.

3. Comprehend and interpret the various investigations performed

4. Have basic understanding of pharmacotherapy used in disease management.

5. Be sensitized with the concept of a multidisciplinary approach to patient management.

6. Provide practical training in managing patients in a clinical setting.

7. Identify individuals at high risk for developing nutritional deficiency.

8. Learn to rehabilitate the patients

9. Develop educational material for patient education.

10. Identify and organize support groups in patient care.

COURSE CONTENT

UNIT

NO.


HOURS

1

A. Members involved in renal care team -

responsibilities

B. Role of dietician in the Renal Care team

C. Patient Assessment (Diagnosis)

D. Investigations- various diagnostic tests

& procedures

E. Clinical relevance,


1. Understand the importance of

renal care team

2. Importance of role of Dietician in

renal health care team.

3. Assess the patient (diagnosis)

4. Interpret diagnostic tests.

5. Explain clinical relevance.

6. Interpret results of investigations

7. Understand GFR calculation and

relevance.

8. Assess nutritional status of renal

patients.

30

COURSE TOTAL

CREDITS

PRACTICAL

CONTACT

HOURS

SELF

STUDY

HOURS

COMPREHENSIVE PATIENT MANAGEMENT IN

RENAL DISEASES 4 120 120

44

F. Interpretation of the investigations

G. GFR calculation and relevance

H. Assessment of Nutritional Status of

Renal Patients

2 A. Behavioural Change Strategies for

Renal care and Prevention of renal

diseases

B. Renal Pharmacotherapy: Mechanism of

action.

Types/ indications/ contraindications/

dosage/ adverse effects of common drugs

used in Kidney Diseases

C. Patient Assessment : Taking a case

history

D. Management strategies of acute &

chronic complications – Practical Aspects


1. Describe behavioral change and

explain strategies for renal care

and apply theory and solution

technique prevention of renal

diseases.

2. Explain in detail about renal

pharmacotherapy.

3. Assess patient case history.

4. Review the practical aspects of

management strategies of

complications.

30

3 A. Preoperative & Postoperative

management of Hospitalised patient

B. Managing specialized groups

C. Counselling patients on renal disease

risk, pre and post op, in wards / dialysis

unit.

D. Role Play & patient case discussions:

interpretation & discussion of cases.

E. Develop patient education material,

Prepare education material/tool for patients


1. Critically examine patients’

clinical biochemical and

physiological managemen

2. Comprehend managing

specialized groups

3. Apply theories and solution

technique while counselling

patients on dialysis unit in renal

disorders.

4. Critically discuss and evaluate

the case by interpretation and

discussion.

5. 7. Explain educational tools for

patients

30

45

4 A. Participation in camps/ activities

B. Market survey of supplements/ feeds/

foods for renal patients

C. Visits: renal centre / dialysis unit/ renal

care centre


1. Apply theory and derive solution.

2. Comprehend the availability of

foods in supplements/ feeds/

foods for renal patients.

3. Understand procedures at renal

care centres.

30



EVALUATION:

- Group projects, quiz, classroom exercises.

- Evaluation weightage- Continuous Assessment- 100%

46

RESEARCH METHODOLOGY AND BIOSTATISTICS (THEORY)

Semester II 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.


HOURS

1

A. Meaning of research, importance and

types of research B. Steps

in research process- Selection of a topic,

search strategies, a review of literature,

formulation of a hypothesis,

methodology, analyzing the results and

making conclusions

C. Variables- Definition, Types and

levels of measurements

D. Research design and sampling in life

sciences


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 renal nutrition.

15

COURSE TOTAL

CREDITS

THEORY

CONTACT

HOURS

SELF

STUDY

HOURS

RESEARCH METHODOLOGY AND BIOSTATISTICS 4 60 60

47

2 A. Tools of research(focus on tools in

nutrition review others)

B. Concept of validity and reliability

C. Ethics in research in general and with

human beings

D. Scientific writing – avoiding

plagiarism, using citations, quotations,

writing a bibliography, avoiding jargon,

writing a research proposal

E. Definition and types of statistics-

Descriptive and inferential

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


48


EVALUATION:



o 50% Internal

o 50% External

ADDITIONAL STUDY MTERIAL:

1. A Ensmuger, M Ensmuger, J Konlande, Jrobson (1994); Food & Nutrition Encyclopedia 2nd vol /

3rd editionCRC Press, Inc, USA

2. Carolyn D.Berdanier. (ed), (2002); Handbook of Nutrition & Food –CRC Press USA

3. WJ Marshall & SK Bangert (ed) (1995); Clinical Biochemistry – Metabolic & Clinical Aspects;

Churchill Livingstone USA.

4. K Sembulingam, PremSembulingam. Essentials of Medical Physiology.

5. Garrows. Textbook of Physiology.

6. Shills and Young. Modern Nutrition in Health and Disease.

7. Mitch WE, IkizlerTA . (6th Edition-2010) Handbook of Nutrition and the Kidney.Wolters Kluwer,

Lippincott Williams & Wilkins

8. Byham-Gray, Laura D., Burrowes, Jerrilynn D., Chertow, Glenn M. (Eds.) (2008) Nutrition in Kidney

Disease. Humana Press, Totowa, NJ

9. Kopple & Massry & Kalantar-Zadeh (Eds) (2012).Nutritional Management of Renal Disease.

Advanced Communication Skills in Nutritional Practice

http://store.elsevier.com/authorDetails.jsp?authorId=ELS_1116790



49

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


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

50


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.


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

51

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


1. Understand the concepts

and goals of public

health nutrition

2. Elaborate on the health

care systems and

services of India

15

52

B. Public Health Problems and

Challenges

i. Population demographics

ii. Major public health

challenges

iii. Multiple forms of

malnutrition

iv. Food Systems, food

environments, physical

activity issues,

v. Maternal and child

nutrition

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

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


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

53

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

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


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

54

activities and locating

resources

iv. Monitoring the progress

and evaluating the

success of intervention

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.


1. Define epidemiology

and summarize the

primary applications of

epidemiology in public

health practice

2. Discuss features and

applications of

descriptive and analytic

epidemiology

3. Understand issues in

nutrition epidemiology

like measurement error

4. List the key research

findings of landmark

studies.

15

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.

55

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).

Nutraceuticals in Health and Disease

Semester : III Credits : 4

56

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

5. Learn the

importance of

functional foods

and nutraceuticals

for prevention of

diseases

15

57

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


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


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


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

Information Technology in Nutrition & Healthcare

IV Food Functionalization

i. Stages of food functionalization

ii. Techniques of product formulation

iii. Delivery systems

iv. Interaction of nutraceuticals with food matrix


able to:

1. Learn the various

stages involved in

food

functionalization

15

https://smtebooks.us/Author/Dhiraj%20A%20Vattem

https://smtebooks.us/Author/Dhiraj%20A%20Vattem

59


Course

Practical Credits Practical

Contact Hours

Self -Study Hours

Information Technology in Nutrition &

Healthcare

4

120

120

Objectives:


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


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-


1. Describe the importance

of information

technology in the area of

nutrition and health care

30

60

iv. Initiatives and goals of

eHealth, mHealth and

telemedicine

v. Basics of developing mobile

applications and electronic

health modules

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

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


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


1. Conduct literature

review and assess the

nutritional status of a

given population

using common

software applications.

30

61

ii. Literature Review and

bibliography

iii. Nutritional Status

iv. Dietary Analysis

B. Presentation of the results

2. Analysis data with the

help of Microsoft

Excel, work on diet

analysis software and

learn to present the

results.

IV Nutrition Communication using

Media

i. Dietetic Practice using social

media

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


1. Learn the importance of

nutrition communication

in dietary practice

2. Understand the principles

of writing for a diverse

audience

3. Learn the techniques of

designing an effective

scientific poster.

30

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

Pediatric Kidney Nutrition & Dialysis Nutrition

62


Course

Theory

Credits

Theory

Contact

Hours

Self -Study Hours

Pediatric Kidney Nutrition & Dialysis

Nutrition

4

60

60

Objectives: The students will be able to

1. Understand the different diseases of kidney in children

2. Relate to the etiology, causes, symptoms, types and diagnosis of these diseases

3. Explain the medical nutrition therapy principles


5. Explain the medical nutrition therapy principles

6. Describe the various types of dialysis and the complications of dialysis

7. Elaborate the importance of nutrition in dialysis and transplant

COURSE CONTENT

UNIT

NO


HOURS

I Pediatric Kidney Nutrition-

etiology, causes, symptoms,

diagnosis and study of nutritional

factors.

i. Antenatal Diagnosis

ii. Growth

iii. Milestones

iv. Genetic Diseases

v. Nephrotic Syndrome

vi. Glomerular Diseases


1. Explain the different

types of diagnosis for

pediatric kidney

diseases.

2. List the etiology factors

3. Analyse the nutritional

factors important for

each type of disease

15

63

II Pediatric Kidney diseases

i. Glomerular Diseases

ii. Congenital Anomalies n

Kidney and Urinary Tract

iii. Renal Tubular Acidosis

iv. Renal Stones

v. Chronic Kideny Disease-

Mineral and Bone Disorder,

Growth Failure

vi. Renal Replacement Therapy


1. Explain the different

types of diagnosis for

pediatric kidney

diseases.

2. List the etiology factors

3. Analyse the nutritional

factors important for

each type of disease

15

III Dialysis Nutrition

i. Different forms of Renal

ReplacementTherapy

ii. Dialysis Principals

iii. Vascular Access

iv. Hemodialysis Machine

v. Dialyzers

vi. Adequacy of

Hemodialysis

vii. Different form of

Hemodialysis


1. Understand the types of

renal dialysis

2. Learn the types of

machines and process

of dialysis

3. Analyse hemodialysis

15

IV Dialysis nutrition- Complications,

Comorbidities and Management .

i. Complications of

Hemodialysis

ii. Mineral and Bone Disease

iii. Cardiovascular

Complications

iv. Plasmapheresis

v. Peritoneal Dialysis –

Physiology

vi. Continuous Ambulatory

Peritoneal Dialysis,

Automated Peritoneal

Dialysis

vii. Adequacy of Peritoneal

Dialysis

viii. Complications of

Peritoneal Dialysis


1. Explain the

complications of

hemodialysis

2. Describe comorbidities

and complications

3. Understand the

peritoneal dialysis

15

64

Teaching Methodology: Lectures, Group discussions, Case Study, Videos

Evaluation: 50 % Internal & 50 % External

Additional Reading Material:

1. A Ensmuger, M Ensmuger, J Konlande, Jrobson (1994). Food & Nutrition Encyclopedia 2nd vol / 3rd

editionCRC Press, Inc, USA

2. Carolyn D.Berdanier. (ed), (2002). Handbook of Nutrition & Food –CRC Press USA

3. WJ Marshall & SK Bangert (ed) (1995. Clinical Biochemistry – Metabolic & Clinical Aspects





7. Mitch WE, IkizlerTA . (2010) Handbook of Nutrition and the Kidney. 6th Edition

8. Byham-Gray, Laura D., Burrowes, Jerrilynn D., Chertow, Glenn M. (Eds.) (2008). Nutrition in Kidney



Pediatric Kidney Nutrition and Dialysis Nutrition





65

Course

Practical Credits Practical

Contact Hours

Self -Study Hours

Pediatric Kidney Nutrition and Dialysis

Nutrition

4

120

120

Objectives:


1. Understand the different diseases of kidney in children


3. Explain the medical nutrition therapy Principles

4. Describe the various types of dialysis and the complications of dialysis

5. Elaborate the importance of nutrition in dialysis and transplant

COURSE CONTENT

UNIT

NO


HOURS

I Pediatric Kidney Nutrition

i. Exchange List

ii. Recipe Planning

iii. Nutritional Supplement

iv. Assessment

v. Nephrotic Syndrome

vi. Glomerular Diseases

vii. Renal Stones

viii. Chronic kidney

Disease


1. Use and prepare a

exchange lists for

various pediatric

kidney diseases

2. Plan recipes for

various disease

conditions

3. Evaluate the patients

cases

4. Understand the

nutritional

requirements for the

various conditions

30

66

II

Medical Nutrition Therapy

i. Hemodialysis

ii. Peritoneal dialysis

iii. Transplant

iv. Practical applications in

different case study


1. Understand the

principles of diet

planning for

hemodialysis,

peritoneal dialysis and

for transplant patients.

2. Plan diets for different

cases.

30

III Dialysis Nutrition

i. Exchange List

ii. Recipe Planning

iii. Nutritional Supplement

iv. Assessment

v. Hemodialysis

vi. Peritoneal dialysis


1. Plan the exchange lists

2. Review the nutritional

supplements required

3. Assess the nutritional

requirement for

dialysis patients

4. Plan diets for different

dialysis patients

30

IV Medical Nutrition Therapy

i. Case study

ii. Preparation of audio

visual aids

iii. Diet planning


1. Prepare aids for patient

education

2. Plan diets for various

types of dialysis and

transplant patients

with co morbidities

30

Teaching Methodology: Case study, Discussions, group assignments


Additional Reading Material

1. A Ensmuger, M Ensmuger, J Konlande, Jrobson (1994). Food & Nutrition Encyclopedia 2nd vol / 3rd

editionCRC Press, Inc, USA

2. Carolyn D.Berdanier. (ed), (2002). Handbook of Nutrition & Food –CRC Press USA

3. WJ Marshall & SK Bangert (ed) (1995. Clinical Biochemistry – Metabolic & Clinical Aspects





7. Mitch WE, IkizlerTA . (2010) Handbook of Nutrition and the Kidney. 6th Edition

67

8. Byham-Gray, Laura D., Burrowes, Jerrilynn D., Chertow, Glenn M. (Eds.) (2008). Nutrition in Kidney



Holistic Wellness




68

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-


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

b. Role of Yamas, Niyamas, Asana,

Pranayama

c. Kriyas

d. Yoga for therapeutic purposes


1. Get an insight into

Basics of Yoga, Mind-

Body connect.

2. Understand the role of

yamas, niyamas,

30

69


Lectures, Use of Power point, Articles in newspapers and magazines and presentation

e. Sattvikaahar

f. Principles and practice of

Meditation.

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


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


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

70

EVALUATION: 100% continuous assessment


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.

Scientific Writing for Nutrition and Dietetics Professionals

Semester IV Credits: 4

71

Course

Practical

Credits

Total

Credits

Practical Contact

Hours

Self -Study Hours

Scientific Writing for Nutrition

and Dietetics Professionals

4

4

120

120

Objectives:


1. Learn the basic skills necessary to write nutrition- and health-related papers that are clear, accurate,

and audience-appropriate

2. Understand the principles of well-organized writing and incorporate these into their own written work.

3. Develop skills required to present paper and poster in academic forums.

COURSE CONTENT

UNIT

NO


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


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

72

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.


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.


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


1. Apply the skills learnt to

write and publish an

original research article

2. Discuss the key strategies

required for an effective

30

73

presentation in a scientific

forum.

Teaching Methodology: Lectures, videos, power point presentations, projects and discussions


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.

74

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


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


able to:

1. Collect

literature with

respect to

specific

research areas

75

30

III Case study discussions and

presentations

i. Standardized protocol

for case study

presentations

ii. Various methods used

for case study

presentations


able to:

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


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.

https://www.amazon.com/s/ref=rdr_ext_aut?_encoding=UTF8&index=books&field-author=Pauline%20Douglas

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Elizabeth+Zorzanello+Emery%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=inauthor:%22Emery%22

https://www.google.co.in/search?tbo=p&tbm=bks&q=subject:%22Health+%26+Fitness%22&source=gbs_ge_summary_r&cad=0

76

DISSERTATION


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


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;


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

77

conducting a thorough

literature review

60

II Methodology

1. Selecting an appropriate

research design, ethics

committee approval of

research proposal; integrating

feedback.

2. Obtaining consent from

participants and relevant

agencies/authorities;

3. Preparing tools for research

4. Identifying sample size

5. Starting data collection;


1. Identify the desired research

design

2. Obtain necessary

permissions and consents

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.


1. Analyze data; interpreting

findings; reporting results in

figures/tables and text using

scientific protocol

2. 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


1. Write the findings

2. Abstract writing and other

tables

3. Discuss implications of

findings for practice/

industry/family/society

4. Write a research paper on

60

Teaching Methodology: Discussions and presentation Evaluation: 50% Internal + 50% External –

Dissertation will be graded.

78

INTERNSHIP


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

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