Topic outline

  • Introduction


    The Clinical Nutrition course teaches clinical and scientific basis of human nutrition. It includes knowledge of clinical, metabolic and molecular nutrition while also learning about the issues affecting public health.

      Clinical Nutrition Market Analysis By Geography, Competitors ...


    Instructions/Guideline for the course:

    • All the students registered for this course have to enroll in Moodle
    • Students can find all the course materials from Moodle.
    • All the students have to submit the soft copy of their "Assignment" in Moodle under  assignment section created here and for this they will be graded here.
    • One discussion or feedback forum is created under each of the lecture Students have to give their feedback on these forum and marks will be given for their feedback
    • Any announcement regarding the class will be posted on Moodle. So they have to keep themselves always active on Moodle.
    • All the quizzes and presentation will be held on face to face class and may be few of the class will be held on online (Moodle) and it will be announced before the class
    • The question pattern and the syllabus for the quizzes, midterm and final exam is given here under each of the section (quizzes, midterm and final)
    • There are midterm and final exam preparation forum under these sections where students can discuss with each other about their midterm and final exam syllabus, any problem regarding the exam etc.

    Course objectives

    • help improve your knowledge of clinical, metabolic and molecular nutrition while also learning about the issues affecting public health.

    • develop knowledge of the scientific basis of nutrition. Understanding nutritional requirements from the molecular through to the population level

    • learn how to apply the scientific principles of nutrition for the promotion of health and wellbeing of individuals, groups and populations; recognising benefits and risks

    Course outcomes

    On successful completion of the course students will be able to:
    1.  Demonstrate a knowledge of nutrition principles and their application to disease prevention and treatment in adults.
    2. Demonstrate knowledge of medical and nutritional terminology associated with a variety of nutrition related disease states.
    3. Organise and assess information related to the health and nutritional status of individuals using the Nutrition Care Process

    Course Content

    1. Vitamin Deficiency disorders: Vitamin A, D,E,K and B complex
    2. Gout
    3. Cancer
    4. Thyroid disorders
    5. Osteoperosis
    6. Iron deficiency Anemia
    7. Obesity management

    Welcome Note


  • Vitamin A deficiency disorders

    The visual cycle of vitamin A


    Lecture objective

    This chapter covers metabolism and funcions of vitamin A followed by spectrum of disorders related to vitamin A deficiency.

    Lecture outcomes

    Lecture content

    • Definition of retinoids and carotenoids
    • sources of vitamin A
    • Functions of vitamin A: growth, immunity, genetic expression, gut health
    • The visual cycle
    • xerophthalmia- causes, stages of development and treatment 

  • Quiz 1

    1st quiz will be held next week

  • Obesity Management


    Learning Objective

    Obesity is a major public health problem. It is directly associated with several health conditions including diabetes, heart disease, stroke, hypertension, gallbladder disease and fatty liver disease as well as some cancers. This chapter provides a  modern approach to obesity and acknowledges the multifactorial determinants of weight gain and the health benefits to be derived from weight loss. 

    Learning outcomes
    • Learn techniques of evaluating body weight
    • Discuss methods for weight control
    • appreciate the varying characteristics and use of different weight loss diet
    • correlate the use of drugs and diet with obesity

    Lecture content

    1. definition, classification and risk assessment of obesity
    2. Factors causing obesity
    3. pathology of obesity
    4. treatment algorith for obesity treatment at clinical setting

  • Nutrition support therapy


    Learning objectives

    This chapter covers identifying and caring for adults who are malnourished or at risk of malnutrition in hospital or in their own home or a care home. It offers advice on how oral, enteral tube feeding and parenteral nutrition support should be started, administered and stopped. It aims to support healthcare professionals identify malnourished people and help them to choose the most appropriate form of support.

    Learning outcomes

    At the end of the session the students will be able to

    • explain the two main types of artificial feeding methods, enteral and parenteral, their indications and side-effects

    Lecture content

    1. Enteral feeding- definition, indications, advantages, disadvantages, feed preparations, routes of administration
    2. Parenteral nutrition- definition, indications, advantages, disadvantages, feed preparations, routes of administration
    3. Parameters of monitoring critically ill patients

  • Nutritional Anemia


    Learning Objective

    Anemia is the most common blood disorder, and according to the National Heart, Lung, and Blood Institute, it affects more than 1 billion people worldwide. This chapter focuses on types, causes and treatment of anemia

    Learning outcome

    At the end of the session students will be able to:

    • describe the different types of anemia based on pathophysiology
    • identify the signs ans symptoms
    • apply treatment  procedures of anemia

    Lecture content

    1. Definition and classification of nutritional anemia
    2. Iron deficiency anemia in focus: iron turnover, signs and symptoms, causes
    3. Diagnosis of anemia
    4. Anemia of chronic inflammation

  • Quiz 2

    Second quiz will be held next week. Question will be uploaded on designated time

  • Live class records


  • Midterm Exam Question Paper

  • Topic 17

    • Assignment Workshop

      Dear students ,

      You are requested to submit an assignment on the topic of "Cancer and Nutrition" which will cover some of the basic concepts such as:

      • what is cancer
      • how does it develop
      • Nutritional factors asssociated with cancer
      • Treatment of cancer
      • Diet for cancer patients receiving chemotherapy

      You can submit word file for your assignment. The assessment will be based on the following  criteria


      Rubrics
       Best       (6 points)     Good (4 points)   Average  (2 pounts)
      Informative, creative and unique Informative but not creative or aesthetic Not informative or creative

      The assignment will be graded on 2 parts:

      • Submission of assignment
      • Assessment done for peer's submission 

      That means, students will submit their own assignment and give points to other students assessment as well.