PG Diploma in Nutrition and Dietetics

Description

The P.G. Diploma in Nutrition and Dietetics (PGDND) program has been designed for students with sufficient background in basic healthcare, computing, and communication skills to develop them into adept nutrition and dietetics professionals. This program focuses on nutrition and dietetics at the graduate level, which builds skill and knowledge in advanced and current nutrition and diet management topics with equal importance to institutional food management and project-based topics.

The program fulfills the specific needs of middle-level nutrition and dietetic consultants in hospitals or health care departments. This comprehensive program will provide a professional qualification and an insight into dietetics function for those graduates who wish to take up dietitian and nutritionist roles as a career. It will also be of immediate benefit to those currently engaged in senior-level healthcare providers.

This program starts with building the fundamental skills required to succeed in the nutritional program, followed by core dietetics and human physiology. Along with providing stronger foundations in core areas of nutrition and dietetics care, this program also allows students to gain knowledge and expertise in essential fields of public nutrition, diet counseling, and institutional food management.

Graduates of this program can be well-represented in major MNCs and hospitals across the globe. The graduates will be competent to take positions in industry, academia, and research laboratories.

Objectives

To produce competent Dietetic professionals by imparting quality education, vocational training and skills giving wide exposure to the nuances of Dietetics.

• The course builds competent professional dietetics in hospitals and specialty clinics.
• They can also find job prospects in the field as Nutrition and Diet consultants in Food service organizations like Hotels, Hostels, Geriatric homes and also as administrators of Industrial canteens and other specialties.
• Candidates who want to work in nutrition possess the ability to listen to people with an open mind and use that information to help them with their eating.

Eligibility

• Graduation in Home Science, Botany, Zoology, Biochemistry, Biotechnology, Food Science and Quality Control, Clinical Nutrition and Dietetics, Biological Techniques and Specimen Preparation, Biotechnology, Microbiology, BHMS, BAMS, MBBS and B.Sc. Nursing. Graduation with Physiology/Biochemistry/Microbiology as core or complementary are also eligible.

Career Opportunities

• The Nutrition Course gives the best opportunity to develop advanced skills in the design and implementation of research in the field of human nutrition and dietetics.
• There are many careers that includes private practice also, clinical dietetics, public health nutrition, food service management, sports nutrition and nutrition research.
• It helps to grow public interest in taking control of one’s health is likely to develop employment prospects for dietetics professionals.

P.G. Diploma in Nutrition & Dietetics: What is it all about?

• P.G. Diploma in Nutrition & Dietetics program is appropriate for those candidates who have the capability to understand how to deal with the patient to illuminate and direct them about the eating routine they should take to boost the general health, to maintain a strategic distance from specific sicknesses or to keep the current ailments in control. Applicants who want to work in nutrition dominate the ability to listen to people with an open mind and use that information to help them with their eating.
• Nutrition and Dietetics is an appearing field of healthcare. It is not just a growing industry, but a whole new area that must understands the need for good and fresh food habits and imparts guidance to develop a healthy world. Growing public interest in taking control of one’s health is likely to develop employment prospects for dietetics professionals.
• Nutrition courses covers the core subjects in Nutrition & Dietetics such as Fundamentals of Nutrition Sports, Nutrition Food Microbiology, Nutrition Support Weight Management, Measuring Nutrition Food Poisoning with a special emphasis on nutrition during special clinical situations like active disease, treatment and rehabilitation / convalescence etc.

SYLLABUS

NUTRITIONAL BIOCHEMISTRY		60 Hours
1. Chemistry and Metabolism of Carbohydrates		10 Hours
	Definition
	Classification
	Biological role.
	Metabolism - Digestion and absorption, Glycolysis, Krebs cycle, Electron Transport System, Gluconeogenesis, Glycogenesis, Glycogenolysis, HMP pathway, Galactose Metabolism,
	Fructose Metabolism
	Disorders related to Carbohydrate Metabolism
2. Chemistry and Metabolism of Lipids		05 hours
	Definition
	Classification
	Biological Role of Fatty Acids and Lipids Metabolism –
	Digestion and Absorption, Oxidation of Fatty Acids
	Metabolism of Lipoproteins and Ketone Bodies and Their Significance
	Cholesterol Metabolism
	Metabolism of Adipose Tissue
	Disorders Related to Lipid Metabolism
3. Chemistry and Metabolism of Proteins		10 Hours
	Definition
	Classification
	Biological Role of Amino Acids and Proteins, Biological Value of Protein
	Metabolism - Digestion and Absorption, Transamination, Deamination, Metabolism of Ammonia, Urea Cycle
	Disorders Related to Protein/Amino Acid Metabolism
4. Vitamins		05 Hours
	Definition
	Classification
	Absorption and Role of Vitamins in Metabolism
	Deficiency Diseases
5. Minerals		05 Hours
	Definition
	Types
	Absorption, Function, and Role of Minerals in Metabolism
	Deficiency Diseases
6. Water and Electrolyte Balance		05 Hours
	Functions of Water
	Distribution of Body Water
	Water Intake and Water Output
	Electrolyte Composition of Body Fluids
	Regulation of Electrolyte Balance
	Dehydration and Overhydration
7. Acid-Base Balance		03 Hours
	Role of Buffers
	Lungs and Kidney in Maintaining Acid-Base Balance and Related Disorders
8. Organ Function Tests		07 Hours
	Liver Function Tests
	Kidney Function Tests
	Gastric Function Tests
	Pancreatic Function Tests
	Thyroid Function Tests
9. Hormones		05 Hours
	Definition
	Classification
	Mechanism of Action
	Hormones of the Hypothalamus, Pituitary Gland, Thyroid Gland, Adrenal Gland, Gonads and Gastrointestinal Hormones

Human Physiology		60 Hours
1. Organization of Human Body
	General anatomy of human body
	Structure of cell
	Tissues -Structure and functions of various types of tissues
	Introduction to various systems
	Skeletal system,
	Cavities of body
2. Digestive System		08 hours
	Brief study of the anatomical organization of the digestive tract
	Process of digestion, absorption and assimilation of food
3. Circulatory SystemProteins		08 Hours
	Heart Structure and working of heart.
	Determination of Blood pressure
	Cardiac cycle
	Cardiac output, Heart rate
	Lymphatic System-Composition and Formation,
	Organs involved, functions of lymph
4. Hematology		06 Hours
	Composition and functions of blood
	Mechanism of blood coagulation
	Blood group systems
	Deficiency Diseases
5. Defense Mechanisms of the Body		08 Hours
	First Line, Second and Third Line Of Defense
	Active Immunity
	Passive Immunity
	Factors Affecting Immunity
6. Respiratory System		06 Hours
	Basic anatomy of the Respiratory System
	Process of Respiration
	Disorders
7. Urinary System		08 Hours
	Structure and functions of organs of urinary system
	Composition of normal and abnormal urine
8. Nervous System		08 Hours
	Structure of Neuron
	Transmission of nerve Impulse
	Organs of Central nervous system and their functions
	Peripheral Nervous system
	Autonomous Nervous system
	Reflex Action
9. Reproductive System		04 Hours
	Introduction
	Male Reproductive System
	Female Reproductive System

DIETETICS AND DIET COUNSELING		120 hours
1. Therapeutic Diets		05 Hours
	Basic Concept
	Therapeutic Adaptation of Normal Diet
	Factors Considered
	Routine Hospital Diets
	Mode of feeding methods
	Role of dietitian in the Hospital and Community
	Patient Care and Counseling
2. Diet in Weight Imbalance and Counseling		08 Hours
	Obesity and Underweight
	Causes
	Health Risk
	Dietary Treatment
	Psychotherapy
3. Diet, Nutrient, and Drug Interaction		05 Hours
	Effect of drugs on ingestion, digestion, absorption, and metabolism of nutrients.
	Effect of food, nutrients, and nutritional status on drug dosage and efficacy.
4. Diet in Fever		08 Hours
	Nutrition and Infection
	Metabolic changes during Infection
	Typhoid fever
	Tuberculosis
	HIV Infection and AIDS
5. Anemia		08 Hours
	Resulting from Acute Hemorrhage
	Nutritional anemia
	Sickle cell anemia
	Thalassemia
	Pathogenesis and dietary management in the above conditions
6. Food Intolerances and Food Allergy		06 Hours
	Adverse Food Reactions
	Treatment and Management
	Prevention
7. Diet in Diseases of Gastrointestinal Tract and Counseling		13 Hours
	Upper GI Tract Disorders
	Disorders of Esophagus Disorders of Stomach
	Lower GI Tract Disorders
	Common Intestinal Disorders Disorders of Small Intestine
	Intestinal Brush Border Enzyme Deficiencies
	Inflammatory Bowel Diseases
	Disorders of the Large Intestine
8. Diet in Liver Diseases and Counseling		10 Hours
	Hepatitis
	Cirrhosis of Liver
	Hepatic coma
	Diseases of Gall Bladder
	Diseases of Pancreas
9. Diet in Kidney Diseases and Counseling		10 Hours
	Glomerulonephritis
	Nephrotic Syndrome
	Acute Renal Failure,
	Chronic Renal Failure
	End Stage Renal Diseases
	Urolithiasis
10. Nutrition in Eating Disorders		05 Hours
	Introduction
	Anorexia Nervosa
	Bulimia Nervosa
	Binge Eating Disorders
11. Nutrition and Neurological Disorders		08 Hours
	Parkinson’s disease
	Alzheimer’s disease
	Epilepsy
	Migraine
	Multiple Sclerosis
	Neurotrauma
	Spine trauma
	Feeding problems of patients with neurological disorders
12. Diseases of Metabolic Disorder and Counseling		11 Hours
	Diabetes Mellitus
	Gout
13. Diet in Cardiovascular Diseases and Counseling		12 Hours
	Coronary Heart Disease (CHD)
	Prevalence Risk Factors Pathophysiology
	Dyslipidemia
	Atherosclerosis
	Hypertension
	Angina Pectoris
	Myocardial infarction
	Congestive Cardiac Failure
14. Diet in Cancer and Counseling		11 Hours
	Risk factors
	Metabolic Alterations and Nutritional
	Problems related to Cancer.
	Nutritional requirements of Cancer patients related to Cancer Therapy
	Cancer Prevention

PUBLIC NUTRITION		60 Hours
1. Public Nutrition		04 Hours
	Concept
	Scope
	Future Projections
	Health Care
	Role Of Public Nutritionists in Health Care Delivery
2. Nutritional Problems in India		08 Hours
	Protein Energy Malnutrition
	Micronutrient Deficiencies
	Vitamin Deficiencies
3. Population Dynamics		08 Hours
	Demography, Demographic Transition and Demographic Cycle
	Population Structure
	Vital Statistics and Implications of Vital Statistics in Population Growth
	Population Policy
	Relationship between Fertility, Nutrition and Quality of Life
4. Assessment of Nutritional Status		10 Hours
	Population Sampling
	Anthropometry
	Clinical Assessment
	Biochemical Assessment
	Dietary Assessment
5. Nutrition Monitoring and Nutrition Surveillance		06 Hours
	Nutrition Monitoring and its Current Programs
	Nutrition Surveillance System
6. Nutrition Policy and Programs		08 Hours
	Integrated Child Development Services (ICDS) Program
	Nutrient Deficiency Control Program
	Supplementary Feeding Program
	Food Security Program
	Self-Employment and Wage Employment
	Schemes
7. Strategies to Combat National Nutritional Problems		08 Hours
	Introduction
	Diet Or Food Based Strategies
	Nutrient Based Strategies
	Immunization
8. Nutrition and Health Education		08 Hours
	Definition
	Importance
	Nutrition Education Methods
	Teaching aids used in Nutrition Education
	Mass communication media used in Nutrition Education
	Nutrition Education through Educational Institutions
	Role of Nutrition Education Programs

INSTITUTIONAL FOOD MANAGEMENT		60 Hours
1. Institutional Food Management		10 Hours
	Evolution of Food Services Industry
	Principles of Management
	Functions of Management
	Organization Chart
	Leadership
2. Management of Spaces		06 Hours
	Kitchen Spaces
	Storage Spaces
	Service Spaces
3. Equipment		10 Hours
	Catering Equipment
	Selection of Equipment
	Equipment Design, Installation, and Operation
	Purchasing Equipment
	Care and Maintenance of Equipment
4. Food Management		12 Hours
	Characteristic of Food
	Food Purchasing
	Menu Planning
	Food Production
	Food Service
	Dishwashing
5. Financial Management		08 Hours
	Definition and Scope
	Cost Concepts
	Cost Control
	Pricing
6. Personal Management		08 Hours
	Introduction
	Recruitment, Selection, and Induction
	Training and Development
7. Hygiene, Sanitation and Safety		06 Hours
	Hygiene and Sanitation
	Safety
	Food Standards in India

LAB COURSE I		120 Hours
1. Standardization of portion sizes for different food preparation		08 Hours
2.2. Routine Hospital Diets		12 Hours
	To plan a Clear Liquid Diet
	To plan a Full Liquid Diet
	To plan a Soft Diet
3. Diet in Weight Imbalance and Counseling		08 Hours
	To plan a Diet for Obesity
	To plan a Diet for Underweight
4. Diet in Fever		12 Hours
	To plan a diet for Typhoid fever
	To plan a diet for Tuberculosis.
	To plan a diet for HIV Infection and AIDS
5. To plan a diet for Nutritional Anemia		04 Hours
6. Diet in Diseases of Gastrointestinal Tract and Counseling		20 Hours
	To plan a diet for Peptic Ulcer.
	To plan a diet for Lactose Intolerance.
	To plan a diet for Coeliac Disease.
	To plan a diet for Constipation.
	To plan a diet for Diarrhea.
	To plan a diet for Uncreative Colitis
7. Diet in Liver Diseases and Counseling		14 Hours
	To plan a diet for Hepatitis.
	To plan a diet for Cirrhosis of Liver.
	To plan a diet for Hepatic coma.
	To plan a diet for Cholelithiasis and Cholecystitis.
	To plan a diet for Pancreatitis.
8. Diet in Kidney Diseases and Counseling		14 Hours
	To plan a diet for Nephrotic Syndrome.
	To plan a diet for Acute Renal Failure.
	To plan a diet for End Stage Renal Diseases.
	To plan a diet for Urolithiasis.
9. Diseases of Metabolic Disorder and Counseling		12 Hours
	To plan a diet for IDDM.
	To plan a diet for NIDDM.
	To plan a diet for Gout.
10. Diet in Cardiovascular Diseases and Counseling		12 Hours
	To plan a diet for Dyslipidemia.
	To plan a diet for Hypertension.
	To plan a diet for Myocardial infarction
11. To Plan a Diet for Cancer		04 Hours

LAB COURSE II (ASSIGNMENT)		60 Hours
1. Quantity Cooking: Basic Principles		14 Hours
	Market Survey
	Analysis of the relationship between the purchased amount, edible portion and cooked weight of foodstuffs
	Standardized Recipe
2. Planning Meals for Institutional Feeding		18 Hours
	Planning a Mid-Day Snack for preschool Children.
	Planning Meals for College Canteen
	Planning meals for College Hostel Mess
	Planning meals for Working Women Hostel
3. Planning and Organization of Industrial Catering		10 Hours
	Planning Meals for Industrial Canteen.
	Planning Meals for Railway Base Kitchen
4. Catering for Special Occasions and Events		10 Hours
	Planning Meals for a Birthday party.
	Planning Meals for a Cocktail party.
	Planning Meals for a Convention/Conference.
5. Preparation of Prospectus for Setting up a Food Service Unit		08 Hours
	Visit to a food service establishment to study its planning and functioning.
	Preparing a planning prospectus to set up a food service unit.