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NCERT Class 12 Home Science Chapter 2 Clinical Nutrition and Dietetics
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Clinical Nutrition and Dietetics
Chapter – 2
| PART – Ⅰ HUMAN ECOLOGY AND FAMILY SCIENCES |
| Unit – ⅠⅠ Nutrition, Food Science and Technology |
Review Questions:
1. What is the significance of the study of clinical nutrition and Dietetics?
Ans: The study of clinical nutrition and dietetics is of paramount importance in modern healthcare as it focuses on the scientific understanding of how nutrition impacts human health and disease. This knowledge is crucial for preventing and managing chronic diseases, such as diabetes, heart disease, and cancer. By developing personalized dietary plans, clinical nutritionists can help individuals achieve and maintain a healthy weight, strengthen their immune systems, and improve their mental well-being. Furthermore, they play a vital role in addressing malnutrition in vulnerable populations and educating the public on the importance of healthy eating habits. Through research and innovation, this field continues to advance our understanding of nutrition and develop new therapies to improve human health.
Nutritional care has gained importance worldwide, more so in recent times. Health problems/illness/disease and their treatment can affect nutritional status in a variety of ways: by impairing a person’s ability to eat and/or swallow, by interfering with digestion, absorption and metabolism as well as excretion. Even if one function is initially affected, in some individuals, if the health problem intensifies, other body functions may be affected. Clinical nutrition focusses on the nutritional management of patients with established disease.
It must be borne in mind that function of any organ/tissue/system of the body can be affected due to disease, which can lead to minor and acute to major and sometimes, chronic or long lasting problems. In all these conditions, it is important to ensure that the person is adequately nourished and the person who delivers this service is a trained dietitian/ medical nutrition therapist/clinical nutritionist. The professional clinical nutritionist/dietitian uses a systematic and logical approach to the nutrition care process, focussing on each person/patient’s unique needs and addresses them in an individualistic and holistic manner. The patient is the primary focus of the nutritional care process.
2. What are the types of dietary modifications that a medical nutrition therapist may make?
Ans: Any nutritional care plan involves providing for adequate intake of all nutrients vis-à-vis the requirements based on age, sex, physiological state, occupation and health status.
(i) Changes in Consistency: Depending on the condition, patients may be advised liquid, soft or regular diet:
(a) Liquid diets are primarily fluid in consistency at room temperature. Also known as full fluid diets, these include foods which are free from fibre and are nutritionally adequate. The advantage is that the nutrients are easily absorbed if the gastrointestinal tract is functioning normally. Such a diet is advised for persons who are unable to chew or swallow normally. For example, coconut water, fruit juice, soup, milk, buttermilk, milk shakes, etc. A variation of this is also clear liquid diet, which is even more thin in consistency, e.g., clear soups or juices (without pulp), very light tea, etc. Clear liquid diet is prescribed just after surgery. However, the limitation is that it is not easy to meet the nutritional requirements of the person completely.
(b) Soft diets provide semi-solid foods that are lightly seasoned, and do not contain much fibrous or gas forming foods. Such diets are easy to chew and digest. Examples of foods included in soft diets are khichdi, sago kheer, etc. Foods included should minimise the risk of indigestion, abdominal distention, nausea, cramping or any other gastrointestinal problems.
There are certain modifications we make even for normal adults in the older age group. This is called mechanical soft diet which includes soft, mashed and pureed foods for the elderly with problems in chewing. A soft diet, on the other hand, is a therapeutic modification. It is soft in consistency and includes only simple, easily digestible food with no harsh fibre, high fat or spicy foods. Such diets are given when rest to the digestive system is recommended.
(ii) Feeding Routes: The best and most preferred way / route for feeding the patient is orally or by mouth. However, there are patients who may not be able to chew or swallow e.g., if the person is unconscious or if there is a problem with the esophagus.
(a) Tube feeding which is introdussed through the nose into the stomach.
(b) Intravenous feeding. In tube feeding, nutritionally complete feeds are delivered through a tube. These are preferred over intravenous feeding which is introduced through the nose into the stomach as long as the gastrointestinal tract is functional and the person is able to digest and absorb whatever is fed. Intravenous feeding means that the patient is nourished with special solutions which are given through a drip in a vein. Prevention of Chronic Diseases: Besides being important for persons with disease, diet and good nutrition (as well as a healthy lifestyle) can control and delay the age of onset of chronic diseases. The foods we consume today, especially processed foods, contain many additives, are high in fat and/or sugar, often are prepared from highly refined foods and are therefore low in fibre and many other important constituents which confer health benefits. This is why we need help in making appropriate choices.
3. Why do we need dietary changes to prevent chronic diseases? How are they linked with lifestyle?
Ans: Dietary changes are essential to prevent chronic diseases because our food choices significantly impact our health and well-being. Chronic diseases such as diabetes, cardiovascular diseases, obesity, and certain types of cancer are often linked to unhealthy dietary habits, including excessive consumption of processed foods, high sugar and fat intake, and inadequate intake of fruits, vegetables, and whole grains. These conditions develop over time due to poor nutrition and are exacerbated by other lifestyle factors like physical inactivity, stress, and inadequate sleep. A balanced diet rich in nutrients helps maintain optimal body functions, regulate weight, reduce inflammation, and strengthen the immune system, thereby reducing the risk of chronic illnesses.
Lifestyle and dietary habits are closely interconnected; an unhealthy lifestyle often leads to poor food choices, while a mindful, active lifestyle encourages healthier eating patterns. Hence, adopting a holistic approach that combines dietary improvements with an active and stress-managed lifestyle is crucial for long-term health and disease prevention.
4. What are the roles performed by a dietitian? How does the dietitian form a team in patient care with other health care Professionals?
Ans: Roles and responsibilities of dietitians include providing health advice and promoting healthy eating, advising about special diets, educating health professionals and the public about nutrition, establishing and addressing health needs.
They work closely with other healthcare professionals to provide a holistic approach to patient care, adjusting dietary plans as necessary throughout the rehabilitation process.
5. How can we prepare for a career in clinical nutrition and dietetics?
Ans: Preparing for a career in clinical nutrition and dietetics requires a strong educational foundation, practical experience, and skill development. Start by pursuing a bachelor’s degree in nutrition, dietetics, or a related field, and consider advancing with a master’s degree or specialized certifications to deepen your expertise. Accreditation is essential; aspiring professionals should aim to become registered dietitians (RD) or certified nutrition specialists (CNS) by meeting the licensing requirements of their country. Gaining practical experience through internships in hospitals, clinics, or community health programs is invaluable for understanding patient care and therapeutic diet planning. Developing soft skills such as effective communication, empathy, and problem-solving is equally important, as these enable dietitians to connect with patients and create personalized dietary solutions. Staying updated with research, attending workshops, and networking through professional organizations can enhance your knowledge and career opportunities. With options to work in healthcare, fitness, public health, or private practice, a career in clinical nutrition and dietetics is both diverse and rewarding.
6. How does illness/disease affect nutritional status of a person?
Ans: Illness and disease significantly impact a person’s nutritional status by creating a vicious cycle between poor health and inadequate nutrition. When diets are poor or insufficient, the body becomes weakened, increasing susceptibility to illness and disease. In turn, diseases often raise the body’s nutritional requirements as it works to fight infection and recover. Prolonged or repeated illnesses, such as diarrhea and malaria, can exacerbate this condition by impairing nutrient absorption and increasing energy needs, ultimately contributing to malnutrition. During and after illness, the body requires higher levels of nutrients to repair tissues and regain strength, making proper nutrition critical for recovery and overall health.
