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Clinical Nutrition
and
Dietetics
 Importance of Nutrition
• Nutrition is the science of food, nutrients and other
substances as well as their digestion, absorption and
utilisation by the body.
• It is important for providing immunity and protection from
infection, and to promote recovery from a variety of
illnesses as well as managing chronic diseases.
• It plays a major role in management and treatment, and for
some it complements the medical treatment.
 Clinical Nutrition
&
Medical Nutrition Therapy
 Clinical Nutritionist/Dietitian uses a systematic and
logical approach to the nutrition care process, focusing on
each person/patient’s unique needs and addresses them
in an individualistic and holistic manner.
Nutraceuticals are substances
that have health benefits.
These may be components in
natural foods or food products
manufactured wherein specific
ingredients have been
included to confer health
benefits.
Medical foods are those products that are
specially manufactured for persons with
specific needs.

Such foods are regulated and can be used

only with a doctor’s prescription for the
specific dietary management of a disease
or condition.
Phytochemicals/Bioactive
compounds are non-
nutrient constituents
present in foods that have
physiological or biological
activity and influence
health.
 Clinical Nutrition and Dietetics
Concerned with nutritional requirements of patients suffering from different diseases and
prescribing the right type of diet for them.
 Diet therapy
The branch of dietetics concerned
with the use of foods for
therapeutic purpose. It is method
of eating prescribed by a physician
to improve health. Diet therapy
usually involves the modification of
an existing dietary lifestyle to
promote optimum health.
Objectives of Diet Therapy
(i) formulation of the diet to meet the needs of the patient
taking into consideration her or his food habits.

(ii) modification of the existing diets to ameliorate the

disease condition and to keep it under control.

(iii) correction of nutritional deficiencies.

(iv) prevention of short-term and long-term complications in

case of chronic diseases.

(v) education and counselling of the patient regarding the

need to adhere to the prescribed diet.
Factors Effecting Diet Therapy
(i) nutritional stress

(ii) psychological stress

(iii) effect of illness on food acceptance

(iv) acceptability of modified therapeutic diets.

 Nutritional assessment
To obtain information on the patient’s nutritional status and nutrient
needs.

❑ Obtaining detailed information on health, diet, personal and

medication histories

❑ Anthropometric measurements

❑ Relating the information on laboratory and physical

measurements with the above and the physician’s diagnosis

❑ Interpreting all of the above to identify potential nutritional

deficiencies and risk of future deficiencies.
Steps in Diet Therapy/ Nutritional
Care
(i) Assessing nutritional status

(ii) Diagnosis of nutritional problems

(iii) Planning and prioritizing nutrition intervention(s) to

meet nutritional needs

(iv) Evaluating nutritional care outcomes and making

changes if necessary
A study of clinical nutrition and
dietetics enables the professional to:
➢ Plan diets appropriately to meet the nutritional requirements at
various stages of the life cycle.

➢ Modify diets in various disease conditions, keeping in mind the

physical state, occupation, cultural, ethnic and socio-economic
background, the treatment regimen and the individual’s likes and
dislikes.

➢ Plan diets for athletes/sports persons, for individuals in special

situations such as nutrition in space, persons working in
submarines, defence personnel, industrial workers, etc.
➢ Promote health and well-being of patients admitted to hospital or
in outpatient clinics as well as in institutional settings.

➢ Manage food services in a variety of institutional settings such as

old age homes, schools, orphanages etc.

➢ Help patients with chronic diseases such as diabetes and heart

disease in management, to prevent complications and improve
quality of life.

➢ Promote better health in the community and better efficacy of

services in health care institutions/ establishments in terms of
better patient care management, holistic care, and contribute to
better survival and recovery.
 TYPES OF
DIETS

Standard/ Modified
Regular diet diets
 Standard or Regular Diet

Includes all groups of foods and meets the

needs of healthy individuals
 change in consistency
and/or texture

MODIFIED DIETS
an increase or decrease in
the energy

greater or lesser amounts

of one or more nutrients

change in the number of

meals
change in consistency and/or texture
An increase or decrease in the energy (Calorie)
intake
Include greater or lesser amounts of one or more
nutrients
✓ increase in protein intake in case of surgery,

✓ lower protein intake in case of kidney failure

✓ high or low in fibre

✓ lower fat intake

✓ restriction in sodium intake

✓ restriction in fluid intake

✓ restricted intake of certain foods as these

may be rich in a non-nutritive dietary
constituent e.g., spinach(rich in oxalates)
 Changes in Consistency

Liquid diets Clear Liquid diet

Fluid in consistency at room temperature More thin in consistency
▪ Nutrients are easily absorbed ▪ Prescribed just after surgery
▪ Advised for persons who are ▪ clear soups or juices (without
unable to chew or swallow pulp), very light tea
normally.
▪ coconut water, fruit juice,
soup, milk, buttermilk, milk
shakes
 Soft diets Mechanical Soft diet
Soft but solid foods that are soft, mashed and pureed foods for the
lightly seasoned, do not elderly
contain much fibrous or gas
forming foods ▪ easy in chewing
▪ easy to chew and digest
▪ Foods included should minimise
the risk of indigestion, abdominal
distention, nausea, cramping or
any other gastrointestinal
problems.
▪ khichdi, sago kheer
FEEDING ROUTES
Orally by Mouth

Tube Feeding

Intravenous
Feeding
 TUBE FEEDING
Nutritionally complete feeds are delivered through a tube
 INTRAVENOUS FEEDING
Patient is nourished with special solutions which are given through a drip in a vein.