To be able to identify the dietary requirements for critical illness and co-relate it for optimization of health.
To be able to construct enteral and parenteral nutrition support for critically ill patients
To be able to construct enteral and parenteral nutrition support for critically ill patients
Catalogue Code: T4763
Course Type: Generic Core Course
Total Credit: 2
Credits (Theory): 2
No. of Hours: 30
Internal Marks: 60
External Marks : 40
Total Marks: 100
Experiential Learning: No
Primary Orientation of the Course: Professional Ethics
Course Code: 406420320
Floating Credit: No
Audit Course: No
Course Needs: National