
A Diet Modification course is designed to equip students—often nutritionists, dietitians, or health professionals—with the knowledge and practical skills needed to adjust diets for individuals or groups based on their specific health needs, medical conditions, or nutritional goals.
Course Overview:
The course typically includes both theoretical foundations and practical applications in the following areas:
📘 Key Topics Covered:
-
Introduction to Diet Modification
- Definition and scope
- Importance in clinical and community settings
-
Nutrition Assessment
- Dietary history
- Anthropometric measurements
- Biochemical and clinical data interpretation
-
Therapeutic Diets
- Types of therapeutic diets: clear liquid, full liquid, soft, bland, high/low fiber, etc.
- Modifications for:
- Diabetes
- Hypertension
- Cardiovascular disease
- Renal disease
- Gastrointestinal disorders
- Obesity and undernutrition
-
Diet Planning and Counseling
- Meal planning using local foods
- Food exchange lists
- Patient education and behavior change strategies
-
Special Population Needs
- Pediatric diets
- Geriatric nutrition
- Pregnancy and lactation
- Sports nutrition
-
Food-Drug Interactions
- How medications can affect nutrient absorption and metabolism
-
Cultural and Ethical Considerations
- Adapting diets to different cultural, religious, and personal preferences
-
Enteral and Parenteral Nutrition
- Tube feeding and intravenous nutrition basics
- Indications and monitoring
-
Documentation and Evaluation
- Record keeping
- Monitoring progress.
- Teacher: Vivian Kaberech