Topic outline

  • Introduction


    Healthy eating, nutrition and lifestyles are becoming key issues in today’s society. By focusing on the impact of food and nutrition on health, you'll use your knowledge and skills to make a difference to people’s lives. 


    Welcome To the course of Dietetics


    Course objectives:

    • To apply scientific knowledge of physiology, pathophysiology, nutrition and food to individual or group diet planning and counselling, both in healthy (dietetics) and ill (diet therapy) clients, at every stage of life.
    • To learn the application of dietary modifications in the treatment, management and prevention of different disease conditions (weight management, cardiovascular disease, aged care, diabetes, nutrition support, oncology, gastrointestinal diseases, liver disease and renal disease).
    • To apply critical thinking in the dietetic assessment and management of individuals, groups and communities
    • To interpret a nutritional diagnosis, evaluating nutritional aspects of a clinical record and implementing a dietary treatment plan.

         

    Course Content:

    1. Concept of balanced diet and dietary guidelines
    2. Menu planning and use of food exchange list
    3. Diet for special health condition: pregnancy and lactation; growth and development
    4. Diet for management of disease condition: diabetes, cardiovascular disease, liver disease and kidney disease


  • Topic 1 : Balanced diet and dietary guidelines


    Learning objectives

    • To teach students the basics for planning an adequate diet with the help of dietary guidelines

    Lecture outcomes

    At the end of the session students will:
    • learn the definition and characteristics of balanced diet
    • appreciate the use of dietary guidelines in prescription and formulation of balanced diet for different population groups


    Lecture content

    • Balanced diet: definition and associated factors
    • The five food group system
    • Nutrient contribution by each food group
    • Dietary guidelines in UK, USA and Bangladesh
    • Guidelines for balanced diet formulation



  • Quiz 1

    Quiz has been uploaded. Read the instructions before starting


    BEST OF LUCK!!!!!

  • Presentation

    Announcement:

    • Your presentation will be held soon.
    • The exact date of the presentation will be announced as soon as possible in the class or in the online class.
    • Select any topic from the course syllabus and prepare yourself for the presentation
    • Prepare an audio/video file of your powerpoint presentation


    • Diet for growth and development



      Learning objective

      To teach students the nutrient requirements of different age-groups to help maintain proper health

      Learning outcome:

      At the end of the session, students will:

      1. Learn how adequate nutrition is one of the important factor influencing growth & immunity. 

      2. Summarize the relation of nutrients to linear growth and development and alluding to the importance of developing food preferences consistent with eating a nutrient-dense diet.

      Content:

      • Normal growth pattern
      • Nutrient and diet requirement for infancy, childhood, adolescence and adulthood period
      • sample menu plan 

    • Topic 3: Diet during pregnancy and lactation


      Learning objectives

      In this chapter, the maternal physiological adaptations as well as macronutrient and micronutrient requirements during pregnancy and lactation will be reviewed. Other discussions on these topics will include multiple gestations, obesity in pregnancy, special diets, and common exposures during pregnancy.

      Learning outcomes

      • appreciate the importance of good nutrition at preconception and postpartum period
      • learn about proper diet during pregnancy and lactation

      Lecture content:

      1. Nutrition during preconception period
      2. Nutrient requirements during pregnancy
      3. High risk pregnancies
      4. Complications of pregnancy
      5. Nutrient requirements during lactation

    • Topic 4: Diabetes Management

      Learning objective

      Diabetes and its complications create substantial economic problems for patients and their families. It also accounts for a large consumption of health system resources and national economies through direct medical costs and loss of work.The chapter is designed for  greater understanding of diet therapy for  the care of people with diabetes, to help solve problems related to diabetes complications

      Learning outcomes

      • learn pathophysiology of type 1 and type 2 diabetes
      • describe the management of diabetes related complications
      • learn the about formulation of calculated diet therapy for diabetes management

      Lecture content

      • definition, causes and complications of type 1 and type 2 diabetes
      • Acute and chronic complications of diabetes
      • Medical nutrition therapy guidelines for diabetes management
      • use of different types of insulin in adjunct with diet for diabetes control

    • Quiz 2

      Second quiz to be held on on Diabetes Management. Question will be available on designated time 

    • Topic 6: Diet for liver diseases

      Learning objective

      Eating a good, balanced diet to maintain strength and a healthy weight is essential for people with liver problems. This chapter is to understand how your liver is affected by the food you eat; the elements of a well-balanced diet suitable for most people; disease specific dietary considerations and special or therapeutic nutritional diets for those with more advanced liver disease.

      Learning Outcomes:

      • Learn the importance of liver fucntion in human body
      • identify appropriate diet therapy for combating complications related to cirrhosis

      Lecture content:

      • Major functions of liver
      • Description of liver diseases: 4 stages of fatty liver and hepatitis
      • Diet therapy for cirrhosis

    • Meet records


      Find here the recordings of all the live classes here

    • Midterm question

      Midterm Examination of 191 A,B, and PC section

      • MCQ Quiz
        Attempt this section first. You have 30 minutes to complete 9 MCQS. Total marks is 10
      • Short questions Quiz

        This segment consist of a combination of creative and analytical questions. 

        You are allowed to start this section after you have completed the first segment. 

        Students are strictly forbidden from sharing answers with each other. Any somewhat similarity found in writing  shall penalised heavily

        You have 45 minutes to finish answering completely

        Total marks is 12

      • Presentation Assignment
        Submit your midterm presentation file here. 

    • Topic 14

      • Assignment and Presentation Workshop

        Dear Students,

        You are directed to submit a video presentation on the assigned following topics. This will be an individual submission


        Topics
        RollTopic name
        1 to 10obesity management
        11 to 20diet for chronic kidney disease
         21 to 30  diet for liver cirrhosis
        31-40  diet for IBS

        All students will also be required to assess one of their peer's work which will be assigned to them automatically by the compute. This will also for their mark of assignment. 

        Submission period of video assignment: 11/8/2020 to 14/8/2020

        Peer assessment period : 15/8/2020/ to 18/8/2020

        Video assignment can be submitted as link to google drive. Access should be set at "Anyone with link"




    • Topic 15

    • Final Exam

      Total Marks 40

      Two sections:

      1. MCQ= 20 questions each carrying 1 mark
      2. Short questions= A combination of short and creative questions covering a total marks of 20

      Exam duration: 2 hours

      Exam opens at 9.000 am

      Exam closes at 12.00 pm

      Exam Date:

      MC+PC Evening Batch: 20th Aug

      MC+ PC Day batch: 26th Aug