UNIVERSITY OF MADRAS
B.Sc. Degree Course in Clinical Nutrition and Dietetics
SEMESTER SYSTEM WITH CREDITS
(Effective from the Academic Year 2003-2004)

SYLLABUS

Semester Iv - Paper VIII - Basic Dietetics

Number of Lectures: 6
Duration of Examination: 3 hrs
Teaching/Practical Hours Per Week: Theory: 3 hrs/Week
Maximum Marks: 75
Credits:No. of Lectures: (4)

Theory - No. of Lectures: (4) hrs. / week
Practicals - 2 hrs. / week

Objectives :

1. To understand the modifications in nutrients and dietary requirements for various diseases.

2. To acquire the ability to plan and prepare diets for various diseases.

Course Content

1. Role of Dietician No. of Lectures: (3)
The hospital and community

2. Basic concepts in Diet Therapy No. of Lectures: (3)

3. Therapeutic Adaptation of the normal diet No. of Lectures: (3)

4. Routine Hospital Diets No. of Lectures: (4)

5. Modifications of Diet No. of Lectures: (4)

6. Diets of gastro intestinal disorders, renal diseases, liver diseases, obesity, cardio

7. Geriatrics - Role of diet. No. of Lectures: (2)

8. Feeding infants & children - problems in feeding children in the hospital. No. of Lectures: (4)

9. Feeding the patient - psychology of feeding the patient, assessment of patients needs No. of Lectures: (3+1)

10. Nutrition & Diet Clinics - Patients check up and dietary counseling, education of the patient and follow up. No. of Lectures: (3)

11. Revision No. of Lectures: (1)

PRACTICALS

Objectives :

1. Standardisation of common food preparation No. of Lectures: (4)

2. Planning and preparation of full or normal diet No. of Lectures: (4)

3. Planning and preparation of liquid diet No. of Lectures: (4)

4. Planning and preparation of soft diet No. of Lectures: (4)

5. Planning and preparation of high & Lowcalorie diet with modified fat, carbohydrate levels. No. of Lectures: (4)

6. Planning and preparation of bland diet for peptic ulcer No. of Lectures: (4)

7. Planning of diet for viral hepatitis and cirrhosis of the liver No. of Lectures: (4)

8. Planning and preparation of diet for Diabetes mellitus No. of Lectures: (4)

9. Planning and preparation of diets for hyper- tension & atherosclerosis No. of Lectures: (4)

10. Planning and preparation of diets for nerphritis and nephritic syndrome No. of Lectures: (4)

11. Planning and preparation of low & medium cost diet for PEM, anaemia and Vitamin A deficiency.No. of Lectures: (4)

REFERENCE - Unit I

1. Arora, K and K.V Gupta - Theory of Cookery.

2. Bennion M., and D.Hughes, 1975, "Introductory Foods", Macmillan Publishing Co., Inc, New York.

3. Brich C.G, M. Spencer and A.G. Cameron 1977 "Food Science" II Ed. Pergamon Press, New York.

4. Charley, Helen, 1970, "Food Science" - John Wiley & Sons, New York.

5. Dowell, P and A. Bailey, 1980, "The Book of Ingredients", Darling Kinderley Ltd., London.

6. Giridharilal G.S. Siddhappa and G.E. Tandon, 1967, "Preservation of Fruits and Vegerables", Indian council of Agricultural Research, New Delhi.

7. Gopalan C., RN. Ramasastri and S.C. Balasubra-manian, 1977, "Nutritive Value of Indian Foods", National Institute of Nutrition, Hyderabad.

8. Grosworld, R.H. 1972, "The Experimental Study of Foods", Houghton Muffin Co, Boston.

9. Hughes, O. "Introductory Foods", Macmillan & Co, New York.

10. Lavies, B. 1988, "Experimental Cookery", John Wiley & Sons, New York.

11. Lowe, B. 1965, "Experimental Cookery", John Wiley & Sons, New York.

12. Lundoberg, RE. and L.H. Kotschever, 1972, "Understanding Cooking" edited by Cessraniv, First Indian Reprint, Arnold Reinemann, India.

13. Parll and Palmer, 1972, "Food Theory and Application", John Wiley and Sons, New York.

14. Peckham, G.C., 1979. "Foundations of Food Preparation", The Macmillan Publishing Co. New York.

15. Pybe, M. 1974, "Catering Services and Technology", London, John Murray Pull.

16. Swaminathan, M 1979, "Food Science and Experimental Foods", Ganesh & Co., Madras.

17. Vail, G.E., J.A. Phillips, J.A. Rust, R.M. Griswold, M.M. Justin, 1972, "Foods, An Introductory College Course", Houghton Muffin Co.

18. Brain A. Fox and Allan G. Cameron, 1989, "Food Science, Nutrition and Health", 5^th Edition, Edward Arnold.

19. Manay, Shakuntala N. and Shadaksharaswamy M., 1987, "Food Facts and Principles", Wiley Eastern Ltd, New Delhi, Bangalore.

20. Mudambi S.R. and S.M. Rao, 1986, "Food Science", Wiley Eastern Ltd, New Delhi, Bangalore, Bombay, Calcutta, Madras Hyderabad.

21. Davis, B. "Food Commonodities", 1987- Heinman Professional Publishing, Great Britain.

22. CFTRI - Traditional Foods - Some products and technologies, 1986, CFTRI Mysore.

23. Gaman P., and E.B. Sherrington, 1980, "The Science of Food. An introduction to Food Science", nutrition and microbiology, Pergamon Press. Great Britain.

24. Fox B.A. and Gamerson A.G., 1984, "Food Science - A Chemical Approach", Hodder and Staughton Great Britain.

25. Jacobson, Marion "Food Principles : An Introduction to Experimental Study of Foods and Food preparation", Washington State University, Pullman, Washington.

REFERENCE - Unit II

1. Anderson, M.V. Dibble, P.R. Turkhi, H.S. Mitchell and H.J. Rynbergen. "Nutritional in Health & Disease", 17^th Ed. J.R. Lippincatt Co., Philadelphia, 1982.

2. Antia, F.P. "Clinical Dietetics and Nutrition", 2^nd Ed, Oxford University Press, Delhi, Reprinted in 2000.

3. Bennian, M. "Clinical Nutrition", Harper and Row, Pub., N.Y. 1979.

4. Eapens and J.Eapen, "Diet Aids for Better Health", Pring Centre, Bombay, 1984.

5. Francis, D.E.M., "Diets for Sick Children", Blackwell Scientific Publications, 1974.

6. Passmore R. and M.A. Eastwood "Human Nutrition and Dietetics", 8^th Ed., ELBS, Churchill Livingston, 1986.

7. Robinson C.H., M.R. Lawler, W.L. Chenoweth, and A.E. Garwick : "Normal and Therapeutic Nutrition", 17^th Ed., Macmillan Pub Co. 1986.

8. Patel K.C. and M.M. Prabhu, "Diet in Health and Disease", 1^st Ed. United Arts, Bombay, 1981.

9. Robinson C.H. and E.S. Winley : "Basic Nutrition & Diet Therapy" 5^th Ed., Macmillan Pub Co. NY, 1984.

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