17. Clinical Nutrition Management

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17. Clinical Nutrition Management

 

 

CATEGORY: Diet Nutrition Supplementation – 500 Courses

COURSE NUMBER: 17

FEES: 555/- INR only

CERTIFICATE VALIDITY: Lifetime

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BOOKS/ MANUALS: Pages

 

Syllabus

I. Normal Nutrition and Modified Diets
A. Normal Nutrition
Statement on Nutritional Adequacy…………………………………………………………………………………….A-1
Estimated Energy Requirement (EER): Male and Females Under 30 Years of Age……………………………….A-2
Estimated Energy Requirement (EER): Men And Women 30 Years of Age …………………………………………….A-2
Estimated Calorie Requirements (Kcal): Each Gender and Age Group at Three Levels of Physical
Activity…………………………………………………………………………………A-3
Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Macronutrients ………………A-4
Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins…………………………..A-5
Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements ………………………….A-6
Dietary Reference Intakes (DRIs): Estimated Average Requirements ……………………………………………………..A-7
Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Vitamins …………………………………………A-8
Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Elements…………………………………………A-9
Food Fortification and Dietary Supplements ……………………………………………………………………A-10
Regular Diet – Adult ……………………………………………………………………………………………………A-11
High-Protein, High-Calorie Diet ………………………………………………………………………………………….A-13
Nutrition Management During Pregnancy and Lactation ………………………………………………………………..A-14
Nutrition and The Older Adult………………………………………………………………………………………………………A-22
Mechanical Soft (Dental Soft) Diet………………………………………………………………………………………A-28
Pureed Diet………………………………………………………………………………………………………………………….A-30
Nutrition Management of Fluid Intake and Hydration…………………………………………………………..A-32
Vegetarian Diets ……………………………………………………………………………………………………………………..A-36
Kosher Guidelines ……………………………………………………………………………………………………………………A-40
B. Transitional Diets ………………………………………………………………………………………………………..
Clear Liquid Diet ……………………………………………………………………………………………………………………B-1
Full Liquid Diet …………………………………………………………………………………………………………………..B-3
Full Liquid Blenderized Diet……………………………………………………………………………………………………..B-4
Nutrition Management of Dysphagia………………………………………………………………………………………B-6
Dumping Syndrome Diet……………………………………………………………………………………………………….B-15
Nutrition Management in Bariatric Surgery…………………………………………………………………………..B-17
Specialized Nutrition Support Therapy………………………………………………………………………………..B-33
Enteral Nutrition Support Therapy for Adults …………………………………………………………………………B-35
Parenteral Nutrition Support for Adults …………………………………………………………………………….B-50
C. Modification of Carbohydrate and Fat………………………………………………………………………
Medical Nutrition Therapy for Diabetes Mellitus…………………………………………………………………………………………..C-1
Medical Nutrition Therapy for Gestational Diabetes …………………………………………………………………………. C-15
Dietary Management With the Exchange System ………………………………………………………………………………. C-21
Sugar in Moderation Diet…………………………………………………………………………………………………C-35
Calorie-Controlled Diet for Weight Management………………………………………………………………………………………..C-36
Medical Nutrition Therapy for Disorders of Lipid Metabolism ……………………………………………………………….C-40
Fat-Controlled Diet ……………………………………………………………………………………………………..C-55
Medium-Chain Triglycerides (Mct)………………………………………………………………………………………C-57
D. Modification of Fiber……………………………………………………………………………………………………
Fiber-Restricted Diets…………………………………………………………………………………………………. D-1
High-Fiber Diet …………………………………………………………………………………………………………………. D-4
Dietary Fiber Content of Foods………………………………………………………………………………………………………………..D-11
Gastrointestinal Soft Diet………………………………………………………..D-14

E. Pediatric Diets
Nutrition Management of the Full-Term Infant……………………………………………………………………………………………..E-1
Infant Formula Comparison Chart…………………………………………………………………………………………………………….E-4
Nutrition Management of the Toddler and Preschool Child ……………………………………………………………………….E-7
Nutrition Management of the School-Aged Child…………………………………………………………………………………………..E-9
Nutrition Management of the Adolescent……………………………………………………………………………E-12
Ketogenic Diet………………………………………………………………………………………………………..E-14
F. Modification of Minerals………………………………………………………………
Sodium-Controlled Diet………………………………………………………………………………………………………F-1
No Added Salt Diet (4,000-Mg Sodium Diet)………………………………………………………………………………………….. F-4
Food Guide — 3,000-Mg Sodium Diet ……………………………………………………………………………………………………… F-5
2,000 Mg And 1,500 Mg Sodium Restricted Diet Patterns ………………………………………………………………….. F-6
Food Guide — 1,000-Mg Sodium Diet ……………………………………………………………………………………………………… F-8
Nutrition Management of Potassium Intake ……………………………………………………………………………………………….. F-10
Potassium Content of Common Foods…………………………………………………………………………………………………….F-11
Nutrition Management of Phosphorus Intake …………………………………………………………………………………………….. F-12
Phosphorous Content of Common Foods……………………………………………………………………………………………….F-13
Nutrition Management of Calcium Intake ……………………………………………………………………….. F-14
Calcium Content of Common Foods ………………………………………………………………………….F-15
G. Modification of Protein……………………………………………………………
Protein-Controlled Diet for Acute and Refractory Hepatic Encephalopathy…………………………………………..G-1
Protein-Based Exchanges……………………………………………………………………………………………….G-5
Medical Nutrition Therapy for Chronic Kidney Disease ………………………………………………………………………………G-7
Meal Patterns Using Healthy Food Guide………………………………………………………………………………………………G-27
Simplified Renal Diet……………………………………………………………………………………………………G-28
H. Diets for Sensitivity/Miscellaneous Intolerances………………………………….
Gluten-Free Diet………………………………………………………………………………………………………………H-1
Food Guide – Gluten-Free Diet……………………………………………………………………………………………………………………H-6
Tyramine-Restricted Diet ………………………………………………………………………………………………..H-10
Lactose-Controlled Diet…………………………………………………………………………………………………….H-12
Nutrition Management of Food Hypersensitivities………………………………………………………………….H-16
II. NUTRITION ASSESSMENT/INTERVENTION
Body Weight Evaluation and Indicators of Nutrition-Related Problems ……………………………………………….. II-1
Stature Determination…………………………………………………………………………………………………….. II-5
Body Mass Index (BMI)…………………………………………………………………………………………………………. II-6
Determining Ideal Body Weight (IBW) Based on Height to Weight: The Hamwi Method…………………. II-7
Standard Body Weight (SBW) Determination Based On NHANES II…………………………………………… II-8
Determination of Frame Size…………………………………………………………………………………………………….. II-9
Estimation of Ideal Body Weight and Body Mass Index for Amputees ………………………………..II-10
Estimation of Energy Expenditures………………………………………………………………………………II-12
Estimation of Protein Requirements ………………………………………………………………………..II-17
Laboratory Indices of Nutritional Status …………………………………………………………………………………II-18
Classification of Some Anemias………………………………………………………………………………………II-20
Diagnostic Criteria for Diabetes Mellitus ……………………………………………………………………II-21
Major Nutrients: Functions and Sources………………………………………………………………………II-23
Physical Signs of Nutritional Deficiencies …………………………………………………………………………II-26
Food and Medication Interactions ……………………………………………………………………………II-27
Herb and Medication Interactions …………………………………………………………………………………………………II-34
III. CLINICAL NUTRITION MANAGEMENT
Introduction………………………………………………………………………………………..III-1
Anticoagulant Therapy…………………………………………………………………………………………………………III-3
Burns …………………………………………………………………………………………………………………………………………………..III-6
Cancer ………………………………………………………………………………………………………………………………….III-10
Chronic Obstructive Pulmonary Disease ……………………………………………………………….III-16
Corticosteroid Therapy…………………………………………………………………………………………………………….III-20
Monitoring in Diabetes Mellitus………………………………………………………………………………………………..III-21

Diabetes Mellitus: Considerations for Exercise…………………………………………………………………………………. III-23
Diabetes Mellitus: Considerations for Acute Illness…………………………………………………………………………. III-25
Diabetes Mellitus: Gastrointestinal Complications…………………………………………………………………………… III-27
Diabetes Mellitus: Oral Glucose-Lowering Medications and Insulin……………………………………………. III-29
Diabetes Mellitus: Fat Replacers and Nutritive/Nonnutritive Sweeteners ………………………………… III-32
Dysphagia…………………………………………………………………………………………………………..III-35
Relationship of Dysphagia to the Normal Swallow ………………………………………………………………………….. III-37
Enteral Nutrition: Management of Complications …………………………………………………………………………………….III-38
Gastroesophageal Reflux Disease (GERD)……………………………………………………………..III-40
Heart Failure………………………………………………………………………………………………….III-42
HIV Infection and AIDS…………………………………………………………………………………………………………………………………….III-46
Hypertension……………………………………………………………………………………………………………………….III-62
Hypertriglyceridemia …………………………………………………………………………………………………………..III-70
Hypoglycemia……………………………………………………………..III-72
Inborn Errors of Metabolism………………………………………………………………………………………………………………………….III-74
Iron Deficiency Anemia…………………………………………………………………………………………………………………….III-77
Nephrotic Syndrome……………………………………………………………………………………………………………………..III-79
Obesity and Weight Management ………………………………………………………………………………………………….III-81
Pancreatitis………………………………………………………………………………………………………………………………..III-89
Parenteral Nutrition (PN): Metabolic Complications ……………………………………………………………………………….III-94
Calculating Total Parenteral Nutrition……………………………………………………………………………………..III-99
Peptic Ulcer …………………………………………………………………………………………………………………….. III-103
Pneumonia…………………………………………………………………………………………………………………………. III-104
Pressure Ulcers………………………………………………………………………………………………. III-106
Management of Acute Kidney Injury and Chronic Kidney Disease (Stage V)………………………………….. III-110
Nutrition Care Outcomes and Interventions In CKD (Stage V) Renal Replacement Therapy III-116
Wilson’s Disease……………………………………………………………………………………………………………. III-119
IV. APPENDIX
Caffeine and Theobromine Content of Selected Foods and Beverages …………………………………………………..IV-1
Metric/English Conversions of Weight and Measures………………………………………………………………………………..IV-2
Milligram/Milliequivalent Conversions ……………………………………………………………………………IV-2
Salicylate Content of Selected Foods……………………………………………………………………………….IV-3
INDEX

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