51135 Diet Therapy

Course Description

This course provides the student with knowledge of various dietary requirements needed by patients diagnosed with various medical conditions. It also equips students with knowledge of dietary needs of people both in health and in illness. The course focus on: introduction to diet therapy, gastrointestinal diet, diet plans for type 2 DM, diet in hypertension and cardiovascular disease, diet for urinary tract infections, nutrition in cancer care, diet and weight control, diet and peptic ulcer disease, diet and surgery, burns, fevers and infections

Learning Objective

  • This course provides the student with knowledge of various dietary requirements needed by patients diagnosed with various medical conditions and equips students with knowledge of dietary needs of people both in health and in illness. At the end of course, the students will learn:
  • 1. Express the definition diet therapy
  • 2. Describe the detrimental effects of eating an inadequate, inappropriate, or unbalanced diet and compare the roles of various macronutrients in the diet.
  • 3. Arrange a medical nutrition therapy about the gastrointestinal diseases.
  • 4. Describe diet plans for type 2 DM
  • 5. Describe diet plans in hypertension and cardiovascular disease and Categorize the complications of heart and vascular disease.
  • 6. Describe diet plans for urinary tract infections
  • 7. Describe diet plans for urinary tract infections
  • 8. Describe nutrition in cancer care
  • 9. Describe diet plan for peptic ulcer disease
  • 10. Describe diet plans surgery, burns, fevers and infections
  • 11. Distinguish the disease of obesity and malnutrition.
  • 12. Compare the disease of obesity and malnutrition.
  • 13. Debate with about eating disorders.
  • 14. İnterpret the clinical outcome and complications of disease
  • 15. Explain the clinical outcome and complications of diabetes mellitus.
  • 16. Describe the current prevalence of overweight and obesity and Identify risk factors and diseases associated with overweight/obesity
  • 17. Define body mass index and waist circumference, and identify indications for use.
  • 18. Distinguish among key methods used to measure body composition

Credits

    3

Books for this Course

  • Nutrition & Diet Therapy by Ruth A. Roth
  • Death therpay notes, Abduqadir Abdinur Barre (2014)
  • Nutrition & Diet Therapy by Linda DeBruyne, Kathryn Pinna, Eleanor Whitney

Times Offered

  • February 2016
  • June 2016

Course Prerequisite

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