THEORY

1. Introduction to Nutrition: a) Definition: Health, Nutrition. b) Nutrition - An Integrated approach. c) Scope of Nutrition d) Achieving Nutritional balance: Balanced Diet, Preventive Health Care

2. Carbohydrates: a) Definition and Classification b) Fiber c) RDA d) Functions & Sources e) Metabolism f) Sweeteners

3. Proteins: a) Definition b) Classification c) Functions d) Dietary Protein Requirement & Allowances e) Nitrogen balance f) Factors affecting protein requirement g) Quality of food protein h) Measuring quality- PER, BV, NPU, Chemical Score, NDP. i) RDA j) Deficiency and Excess k) Metabolism

4. Fats/Lipids: a) Definition & characteristics of fats b) Types of fats c) Classification d) Hydrogenation e) Functions f) Sources & RDA g) Metabolism

5. Water: a) Introduction b) Distribution c) Functions d) Sources of water Intake e) Requirement of water f) Disturbances in fluid Balance

6. Energy Metabolism: a) Energy-Introduction b) Definition & Components of energy requirements c) Factors affecting BMR d) Measurement of basal metabolic rate e) BCA f) Energy Balance- Positive/Negative

7. Vitamins: Introduction to Vitamins Vitamin A, D, E, K, C, B-Complex (Thiamin, Riboflavin, Niacin, Folic Acid, Pyridoxine, Cyanocobalamin, Biotin, Pantothenic Acid) a) Introduction b) Functions c) Sources d) Retention e) Deficiency f) Toxicity g) Requirement and RDA

8. Minerals & Trace Elements: Introduction Calcium, Phosphorus, Magnesium, Iron, Iodine, Zinc, Copper, Selenium, Chlorine, Chromium, Manganese, Molybdenum, Electrolytes (Sodium, Potassium, Chloride) a) Introduction b) Functions c) Sources d) Deficiency e) Toxicity f) Requirement and RDA

9. Phytochemicals And Antioxidants: a) Introduction b) Functions c) Food Sources d) Antioxidant

PRACTICALS

• Nutrients & their rich sources
• Nutritional labeling
• Methods of Food Preparation
• Regional Cuisines
• Weights and Measures

THEORY

1. Introduction to Food Science: a) Definition of Food & Nutrients b) Classification of Food c) Food Intake & its regulation d) Food patterns

2. Cereal, Grain & its products: a) Introduction, structure, composition & Nutritive Value, Storage of cereal grains b) Cereal cookery c) Cereal Products d) Products of Wheat

3. Fruits & Vegetables: a) Introduction b) Composition & Nutritive value c) Pigments d) Types of Pigments e) Criteria for selection f) Changes during Cooking g) Storage

4. Fats & Oil: a) Nutritional importance b) Functions of fats & oils in foods c) Sources of Edible Oils d) Emulsion and Rancidity

5. Pulses: a) Composition and Nutritive value b) Toxic Constituents in pulses c) Processing d) Pulse Cookery e) Factors affecting cooking quality of pulses f) Form & Role of Pulses

6. Milk & Its Products: a) Introduction and Composition b) Physical Properties c) Nutritional Importance d) Milk Processing – Homogenization & Pasteurization e) Milk Products & Milk substitutes

7. Flesh Foods: Meat, Poultry, Fish, Egg: a) Structure b) Composition c) Nutritional importance d) Types / Classification e) Criteria for selection f) Effect of heat & cooking

8. Food Adulteration: a) Definition b) Types of adulterants b) Common Adulterants in Foods c) Food Laws & Standards- PFA, FPO, MPO, BIS, Agmark, Codex alimentarius, HACCP Norm

9. Food Preservation And Additives: a) Introduction b) Methods & Principles of food preservation c) Evaluation of food quality d) Additives e) Genetically Modified Foods f) Organic Foods g) Dietary Supplements

10. Functional Foods: a) Introduction & Definition b) Natural Functional Foods

11. Methods of Improving Nutritional Quality of Foods: a) Germination b) Fermentation c) Fortification d) Supplementation

12. Pre and Probiotics

PRACTICALS

• Common Terms of Cooking
• Gourmet Cooking
• Standardization

THEORY

1. Introduction to Living Beings: a) Introduction b) Characteristics of living & Non-living

2. The Cells: a) Animal Cell & Plant Cell- Structure & Functions & Diagrammatic Representation b) Methods of cell Division – Mitosis & Meiosis

3. Digestive System: a) Importance of Digestion b) Digestive System- Structure, Functions & Process

4. Excretory System & Its Disorders: a) Organs of excretion b) Parts of urinary system c) structure of nephron d) Urine formation e) Abnormalities of Urinary System

5. Integumentary System: a) Parts & Functions of skin b) Layers of skin c) Skin & temperature control d) Abnormalities of skin

6. Musculoskeletal System: a) Anatomy & Physiology of bone b) Function of Bone c) Structure of Bone d) Parts of skeletal system e) Joints & its types f) Muscles - types & functions g) Muscle Disorder

THEORY

1. Introduction to Dietetics: a) What is Dietetics b) Definition - Nutrient Requirement & Recommendation & RDA c) Principle of Deriving RDA

2. Fundamentals of Meal Planning: a) Introduction & Essentials of meal planning b) Meal planning & its Aims c) Healthy Eating d) Food Guide Pyramid

3. Introduction to Food Exchange List – Guidelines & Food Exchanges

4. Nutrition Throughout Life cycle:

• a) Adulthood - Nutrient Needs & RDA, Diet & Feeding Pattern
• b) Pregnancy – Introduction, Physiological changes in Pregnancy, Nutritional needs & RDA, Complications of Pregnancy, General Guidelines, Sample Diet Plan
• c) Lactation - Introduction, Advantages of Breast Feeding, composition of Breast milk, Nutrient Needs, RDA, Complications related to Breast Feeding, Myths during Lactation, Sample Diet Plan
• d) Infancy- Growth & Development, Nutrient Needs, RDA & Dietary Guidelines during infancy, Weaning & Supplementary Foods
• e) Childhood (Preschool & School) - Growth & Development, Nutrient Needs, RDA, Dietary Guidelines, Meal Planning, Common Health Problems, Packed Lunch, Healthy Snacking, Diet Plan
• f) Adolescence - Growth & Development, Nutrient Needs, RDA, Common Health Problems, Dietary Guidelines, Sample Diet
• g) Old Age - Introduction, Ageing & Nutrition, Nutrient Needs, RDA, Factors affecting Food Intake, Sample Diet Plan

PRACTICALS

• RDA - Use of RDA, Nutritive Value Tables
• Planning menus for each lifecycle stage

Second Semester

THEORY

1. Concept of Community Nutrition: a) What is Community Nutrition b) Community Nutrition & Health c) Dimensions of Health d) Healthcare Delivery System e) Health System in India f) Role of Community Nutritionist

2. India : Challenges of Dual Burden of Nutrition a) Under & Over Nutrition Linkages b) Nutritional Status in India c) Undernutrition & Overnutrition – Causes & Consequences

3. Methods of assessment of Nutritional Status of Community: Methods of Nutritional Assessment a) Anthropometry - (Height/Length, Weight, MUAC etc). b) Biochemical Method c) Clinical Methods d) Dietary Method

4. Approaches for Nutrition Education in Community: a) Importance of Nutrition Education & Communication – Interpersonal & Mass Communication

5. Counseling skills: a) What is counseling skill b) Counselling Process

6. Nutrition & Health Programmes: a) Nutrition Programmes: NNP, ICDS, SFP, SNP, Balwadi Feeding Programme, ANP, CNP, Nutrient Deficiency Programmes, b) Programmes for Communicable diseases (Diabetes, Cancer etc), c) Non Communicable diseases (Malaria, Leprosy, UIP etc) d) Programmes for Communicable & Non Communicable Diseases, Iron and Folic acid Prophylaxis program

7. Nutrition Surveillance: Objectives, Applications and Principles

PRACTICALS

• Anthropometry: Measurements
• Clinical Report Reading
• Dietary Assessment
• Budget cooking

Second Semester

THEORY

1. Therapeutic Modification of Normal Diets: a) Definition – Normal & Therapeutic, b) Fluid Diets c) Soft Diet d) TPN & Enteral

2. Gastro Intestinal Disorders: a) GERD b) Gastritis c) Hernia d) Diarrhea e) Peptic Ulcer f) Ulcerative Colitis h) Crohn’s Disease i) Lactose Intolerance j) Dysphagia k) Celiac Disease

3. Metabolic Disorders:

• a) Diabetes Mellitus: Introduction, Classification, Metabolic Changes, Treatment, Glycemic Index, Complications, Diet Plan
• b) Gout: Introduction, Etiology, Symptoms, Treatment, Sample Menu
• c) Hypo & Hyperthyroidism: Symptoms & Treatment/Dietary management
• d) Menopause, PCOS & PMS: Symptoms & Treatment/dietary management

4. Cardiovascular Disorders: a) Hypertension b) Atherosclerosis c) Myocardial Infarction

5. Liver Disorders: a) Jaundice b) Hepatitis c) Liver Cirrhosis d) Diseases of Gall Bladder

6. Febrile Disorders: a) Typhoid b) Tuberculosis

7. Musculoskeletal Disorders: a) Osteoarthritis b) Osteoporosis

8. Renal Diseases: a) Glomerulonephritis b) Nephrosis c) Renal Stones

9. Nutrition For Allied Clinical Conditions: a) Diet for Healthy, skin, hair and nails b) Diet for Improving Memory c) Nutrition for Night Shift Workers

10. Weight Management: a) Definition, Types, factors & Assessment of Obesity b) Causes Of Obesity, Theories Of Obesity c) Health Consequences d) Dietary Management, Extreme approaches to weight loss e) Fad Diets f) Drugs & Weight Loss f) Invasive Methods of Weight Loss

11. Nutrition In cancer: a) Introduction and Origin of cancer b) Types of Cancer c) Symptoms d) Nutritional Problems in cancer Therapy d) Dietary management in cancer

12. Nutrition In Aids: a) Introduction b) Stages c) Infections & Complications d) Mode of Transmission e) Nutrition Management

13. Nutrition and Immunity

PRACTICALS

• Planning Of Therapeutic Diets
• File making
• Centre Visit

Second Semester

THEORY

1. Endocrine System: a) Pituitary b) Thyroid c) Adrenal d) Parathyroid e) Pancreas f) Thymus g) Gonads

2. Cardio Vascular System: a) Blood – Composition & functions b) Heart – Structure and Mechanism, Cardiac cycle, Blood Pressure d) Abnormalities Of Blood & Heart

3. Lymphatic System: a) Functions b) Structure c) Lymphocytes, lymph glands, lymph nodes d) Disorders related to lymphatic system

4. Nervous System: a) Functions b) Structure & Types - Neuron c) Types of Nerves d) Components of Nervous System d) Brain- Parts, Functions

5. Respiratory System: a) Types and parts Of a Respiratory System b) Mechanism of Respiration c) Common Respiratory Diseases

6. Reproductive System: a) Male Reproductive System b) Female Reproductive System

Second Semester

THEORY

1. Ayurveda: a) Basics of Ayurveda b) Tridosha c) Prakriti d) Ayurveda Pariksha e) Treatment f) Nutrition

2. Acupressure: a) Introduction to Acupressure b) Points in Acupressure c) Benefits of acupressure

3. Yoga: a) Introduction to yoga b) Ashtang yoga & Hath Yoga c) Food and Yoga

4. Massage and body therapies: a) Introduction b) Massage and its Benefits c) Types of massage d) Prerequisite to massage therapy e) Therapy safety f) Swedish massage g) Body Therapies & Trim Therapies h) Thai Massage i) Aroma therapy

Personal Grooming

• Hair Care
• Self Day Make Up
• Self Party Make Up
• Hair Styling with Blow-dry
• Hair Styling with Rollers
• Self-up do – 1 Style
• Saree Tying – 1 Style

Second Semester

THEORY

1). Assessment approaches in weight management

2) Causes and consequences of obesity

3) Components of Body Weight

4) Soft skills and Industrial Interface

PRACTICALS

• Anthropometric, Clinical, biochemical, Dietary and Physical Activity Measurements
• Calculation of calorie as per Broca’s Index

Second Semester

THEORY

Energy Metabolism

Weight Management

Other Approaches to Weight Management

Practicals :

• Calculation of TEE
• Diet Plan