PGD IN DIETETICS & FOOD SERVICE MANAGEMENT
Course
Online
Description
-
Type
Course
-
Level
Advanced
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Methodology
Online
-
Duration
6 Months
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Start date
Different dates available
School of Community and Health Studies, you learn to combine food service administration and health care to interpret and apply nutritional needs and principles to promote health and manage a food service department effectively. Covered are topics such as:
Nutrition
Food service
Safety and sanitation
Accounting
Human resource management
Financial management
Menu planning
Large quantity cooking
Menu design applications
Medical nutrition therapy
Facilities
Location
Start date
Start date
About this course
nutrition , dietetics & food service
any graduate can enroll for online program
Graduate std 15 pass out student can enroll
online course self learning autonomous self studies
Reviews
Subjects
- Management
- Planning
- Food Microbiology
- Composition
- World History
- Nutrition
- Health
- Dietetics
- Dietary
- Etiology
- Physiology
- Production
- Biochemistry
- Microbiology
- Regulation
Teachers and trainers (1)
SNEHA SHARMA
ENGINEERING JOBS
Course programme
Syllabus : APPLIED PHYSIOLOGY
UNIT – 01 GENERAL PHYSIOLOGY - STRUCTURE OF CELL MEMBRANE - IONIC COMPOSITION OF BODY FLUIDS - DISTRIBUTION OF BODY FLUIDS - WATER BALANCE IN HUMAN BODY.
UNIT – 02 TRANSPORT ACROSS CELL MEMBRANE & CELL - RMP AND ACTION POTENTIAL -APPLIED PHYSIOLOGY.
UNIT - 03
HEMATOLOGY - SERUM - STRUCTURE - PLASMA - CELLULAR COMPONENTS – PLASMA PROTEINS - FUNCTIONS
UNIT - 04
BLOOD VOLUME - RBC LIFE SPAN STRUCTURE, FUNCTION, PRODUCTION,
DESTRUCTION - HEMOGLOBIN - STRUCTURE, SYNTHESIS, FUNCTIONS, TYPES AND DEGRADATION.
UNIT - 05
WBC - DEFINITION - STRUCTURE , PRODUCTION, FUNCTION, DESTRUCTION - IMMUNITY -MONOCYTE MACROPHAGE SYSTEM, LYMPH, SPLEEN - HAEMOSTASIS - PLATELETS -COAGULATION - ANTICOAGULANTS - FIBRINO LYTIC SYSTEM.
UNIT - 06
BLOOD GROUPS (MAJOR AND MINOR, RH) - BLOOD TRANSFUSION, TRANSFUSION REACTIONS ERYTHROBLASTOSIS FOETALIS
UNIT - 07
RESPIRATORY PHYSIOLOGY - PULMONARY FUNCTION - PULMONARY FUNCTION TESTS -
REGULATION OF RESPIRATION - OXYGEN AND CARBON-DI-OXIDE TRANSPORT -
HYPOXIA - CLINICAL AND APPLIED PHYSIOLOGY
UNIT - 08
NEURO PHYSIOLOGY - NEURON - DEGENERATION AND REGENERATION - RECEPTORS - ACTION - POTENTIAL - RELAX - SYNAPSE & SYNAPTIC TRANSMISSION – NEURO TRANSMITTERS - CUTANEOUS AND DEEP VISCERAL SENSATION.
UNIT - 09
ASCENDING AND DESCENDING TRACTS OF SPINAL CORD - ORGANIZATION OF MOTOR AND SENSORY FUNCTIONS OF CNS & SPINAL CORD - FUNCTIONS OF BRAIN STEM -CEREBELLUM - BASAL GANGLIA - HYPOTHALAMUS - THALAMUS - CEREBRAL – CORTEX.
UNIT - 10
LIMBIC SYSTEM - HIGHER FUNCTION OF BRAIN - AROUSAL - SLEEP LEARNING MEMORY -SPEECH EEG - CONDITIONED REFLEX.
UNIT - 11
NEURAL BASIS OF INSTINCTUAL AND BEHAVIOUR EMOTION - CONTROL OF POSTUREAND EQUILIBRIUM - MUSCLE TONE - AUTONOMIC NERVOUS SYSTEM - CLINICAL AND APPLIED PHYSIOLOGY.
UNIT - 12
SPECIAL SENSES - TASTE & SMELL - VISION - STRUCTURE - OPTICS - NEURO
CHEMISTRY NEURO OPHTHALMOLOGY - HEARING - STRUCTURE - FUNCTION OF MIDDLE EAR AND INNER EAR - PATH WAY EQUILIBRIUM - VESTIBULAR APPARATUS – STRUCTURE FUNCTION - POSTURAL - REFLEXES CLINICAL AND APPLIED PHYSIOLOGY
REFERENCE BOOKS:
1.HUMAN PHYSIOLOGY: FROM CELLS TO SYSTEMS, 5TH EDITION. INSTRUCTORS
EDITION.
LAURALEE SHERWOOD.
BELMONT, CA: BROOKS/COLE-THOMSON LEARNING, 2004,
2.BULLOCK, JOHN, JOSEPH BOYLE III, AND MICHAEL B. WANG. PHYSIOLOGY. 4TH ED.
PHILADELPHIA: LIPPINCOTT, WILLIAMS & WILKINS, 2001.
3.CLAYMAN, CHARLES B., ED. THE HUMAN BODY: AN ILLUSTRATED GUIDE TO ITS
STRUCTURE, FUNCTION, AND DISORDERS. LONDON: DORLING KINDERSLEY, 1995.
4.DULBECCO, RENATO, ED. ENCYCLOPEDIA OF HUMAN BIOLOGY. 2ND ED. 9 VOLS. SAN
DIEGO: ACADEMIC PRESS, 1997.
5.SEELEY, ROD R., TRENT D. STEPHENS, AND PHILIP TATE. ANATOMY & PHYSIOLOGY.
4TH ED. BOSTON, MASS.: WCB/MCGRAW-HILL, 1998.
Syllabus CLINICAL AND THERAPEUTIC NUTRITION
UNIT – 01 CLINICAL NUTRITION - MEDICAL CONDITIONS FOOD ALLERGY - FOOD INTOLERANCE & MAL ABSORPTION SYNDROME - THE ROLE OF PERSONNEL MANAGEMENT IN AN ORGANIZATION - FUNCTIONING OF THE HOSPITAL DIETARY DEPARTMENT.
UNIT - 02
ROLE OF NUTRITION & MEDICINE IN SPORTS SCIENCE - TECHNICAL - COUNSELING -OTHER SKILLS REQUIRED BY A DIETICIAN - DIETICIAN`S ABILITY TO INTERPRET PATHOLOGICAL / CLINICAL PARAMETERS IN HEALTH & DISEASE - PEDIATRIC AND GERIATRIC DIETETICS.
UNIT - 03
PREVALENCE - PATHOGENESIS - RISK FACTORS AND MODIFICATION OF DIET IN CARDIOVASCULAR DISEASE ATHEROSCLEROSIS - HYPERTENSION - TYPES – ETIOLOGY - SYMPTOMS- DIAGNOSIS AND TREATMENT OF METABOLIC DISORDER.
UNIT - 04
DIABETES MELLITUS - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF THE KIDNEY - GLOMERULO NEPHRITES - NEPHRITIC SYNDROME - ACUTE AND CHROMIC RENAL FAILURE - DIALYSIS - URINARY CALCULI - RISK FACTORS AND MODIFICATION OF DIET IN CANCER.
UNIT - 05
NUTRITIONAL PROBLEMS OF CANCER THERAPY - ROLE OF ANTIOXIDANTS IN THE PREVENTION OF DISINTEGRATIVE DISEASES - THE DIETITIAN - RESPONSIBILITIES ININDIAN CONTEXT - DIET COUNSELING - REGISTERED DIETITIAN AND THE INDIAN DIETETIC ASSOCIATION.
UNIT - 06
PRINCIPLES OF NUTRITION AND MEAL MANAGEMENT - THE INTER RELATIONSHIP
BETWEEN FOOD - NUTRITION & HEALTH - MACRO AND MICRO NUTRIENTS - THEIR
CLASSIFICATION - FUNCTION - SOURCES - DAILY REQUIREMENT - AND DEFICIENCY
UNIT - 07
MEAL AND MENU PLANNING - CULTURAL FOOD PATTERNS IN INDIA AND NUTRITION FOR
THE LIFE CYCLE - VARIOUS ASPECTS OF A CATERING ESTABLISHMENT - STYLES OF
FOOD SERVICES - TYPES OF CATERING EQUIPMENT - ACCOUNTING AND FOOD
COSTING
UNIT - 08
COMMUNITY NUTRITION & EPIDEMIOLOGY - NUTRITIONAL REQUIREMENTS - VARIOUS
METHODS TO ASSESS THE NUTRITIONAL STATUS - NUTRITION EDUCATION
UNIT - 09
THE ROLE OF NATIONAL & INTERNATIONAL AGENCIES INVOLVED IN PROMOTING
NUTRITION AND HEALTH - THE EPIDEMIOLOGICAL COMPONENT FOCUSES ON FOOD
MICROBIOLOGY AND GIVES AN OVERVIEW OF THE WATER & FOOD BORNE DISEASES
UNIT - 10
PRINCIPLES OF DIET THERAPY - ROUTINE HOSPITAL DIETS - SPECIAL FEEDING
METHODS - TUBE FEEDING - PARENTAL NUTRITION
UNIT - 11
ETIOLOGY AND MODIFICATION OF DIET IN OBESITY AND UNDERWEIGHT - ETIOLOGY
AND MODIFICATION OF DIET IN FEBRILE CONDITIONS - TYPHOID - TUBERCULOSIS -
ETIOLOGY AND MODIFICATION OF DIET IN GASTRO INTESTINAL DISEASE - PEPTIC
ULCER
UNIT - 12
DIARRHEA - CONSTIPATION - ETIOLOGY AND MODIFICATION OF DIET IN DISEASES OF
LIVER AND GALL BLADDER - A. HEPATITIS B. CIRRHOSIS - C. CHOLESITITIS AND
CHOLELITHIASIS
Syllabus: FOOD MICROBIOLOGY
UNIT - 01
HISTORY OF MICROBIOLOGY - SCOPE - CONCEPT OF ORIGIN OF LIFE - ABIOGENESIS -
BIOGENESIS - SPONTANEOUS GENERATION THEORY - HISTORY AND DEVELOPMENT OF
MICROBIOLOGY
UNIT - 02
CONTRIBUTIONS OF VAN LEEUWENHOEK - JOSEPH LISTER PASTEUR - KOCH, S.A.
WAKMANN, ALEXANDER FLEMMING, JENNER, WINOGRDSKY, BEIJERNICK, STANELY,
IWENEWSKY, H.W.CONN, ESWIN SMITH
UNIT - 03
DEVELOPMENTS OF MICROBIOLOGY - IDENTIFICATION - CHARACTERIZATION AND
CLASSIFICATION OF MICRO-ORGANISMS - DISTINGUISHING CHARACTERISTICS
BETWEEN PROKARYOTIC AND EUKARYOTIC CELLS
UNIT - 04
METHODS IN MICROBIOLOGY - STERILIZATION - DISINFECTION - ISOLATION -
PURIFICATION AND PRESERVATION OF MICROBES - PRINCIPLES OF STAINING OF
MICRO ORGANISMS
UNIT - 05
MICROSCOPY - LIGHT PHASE CONTRACT - EPIFLUORESCENCE AND ELECTION
MICROSCOPY - ASSAY OF ANTIBIOTICS - PREPARATION OF CULTURE MEDIA
UNIT-06
PHYSIOLOGY OF MICROORGANISMS - GROWTH AND METABOLISM - GROWTH PHASES -
KINETICS AND INFLUENCE OF ENVIRONMENTAL PARAMETERS
UNIT - 07
NUTRITIONAL GROUPINGS - METABOLISM OF CARBOHYDRATES - NITROGEN - LIPIDS -
AND NUCLEIC ACIDS - ELECTRON TRANSPORT - MICROBIAL ENZYMES AND REGULATION
UNIT - 08
MICRO ORGANISMS AND FOOD - MICRO ORGANISMS AND FOOD SPOILAGE- INTRINSIC
FACTORS - EXTRINSIC FACTORS - FOOD SPOILAGE
UNIT - 09
FOOD PRESERVATION - FILTRATION - LOW OR HIGH TEMPERATURE - CHEMICALS AND
RADIATION DISEASES AND FOODS- DISEASES TRANSMITTED OF FOOD,
UNIT - 10
DETECTION OF DISEASE CAUSING MICROORGANISMS - SOURCES OF SPOILAGE OF
FOOD - FOOD INFECTION - FOOD TOXICITY - FOOD ADULTERATION AND LEGISLATION
UNIT - 11
APPLICATIONS OF MICROBES IN FOOD MICROBIOLOGY - MICROBIOLOGY OF
FERMENTED FOODS - DAIRY PRODUCTS - MEAT AND FISH - WINE - BEER AND OTHER
FERMENTED ALCOHOLIC BEVERAGES
UNIT - 12
BREAD AND OTHER FERMENTED PLANT PRODUCTS - ROLE OF MICROBES IN
PREPARATION OF SAUERKRAUT AND PICKLES - MICROBES AS FOOD SINGLE CELL
PROTEIN PRODUCTION - MUSHROOM PRODUCTION.
REFERENCE BOOKS:
1. MICROBIOLOGY - PRESCOT
2. MODERN FOOD MICROBIOLOGY - DAVID. A. GOLDEN, MARTIN. J. LOESSNER, JAMES.
M. JAY
3. GENERAL MICROBIOLOGY- PELZAR AND CHAN
Syllabus For The Subject NUTRITIONAL BIO-CHEMISTRY
UNIT - 01
CELL STRUCTURE AND FUNCTION - COMPONENTS - CELL MEMBRANE COMPOSITION -
FLUID MOSAIC MODEL - MEMBRANE LIPIDS - PROTEINS AND CARBOHYDRATES -
MEMBRANE RECEPTORS
UNIT - 02
PHYSIOLOGICAL BASIS OF NUTRITIONAL BIOCHEMISTRY - DIGESTIVE SYSTEM -
STRUCTURE OF DIGESTIVE TRACT - ENZYMES IN DIGESTION - REGULATORS OF GI
ACTIVITY - MECHANICAL AND BIOCHEMICAL ASPECTS OF DIGESTION - ABSORPTION
AND TRANSPORT OF MAJOR NUTRIENTS - LIVER - ROLE OF LIVER IN PROCESSING AND
DISTRIBUTION OF NUTRIENTS ABSORBED FROM SI - INTER RELATIONSHIP OF MAJOR
METABOLISM IN LIVER - EXCRETORY FUNCTIONS AND STORAGE
UNIT - 03
BLOOD - COMPOSITION - PLASMA - BLOOD CELLS - HEMOGLOBIN - BLOOD CLOTTING
PROCESS ADIPOSE TISSUE - STRUCTURE - COMPOSITION - DEPOSITION OF
TRIGLYCERIDES IN ADIPOSE TISSUE- FORMATION OF FAT STORES FROM NON LIPID
AND DIETARY LIPIDS - ROLE OF BROWN ADIPOSE TISSUES IN THERMO GENESIS - BODY
FLUIDS AND ELECTROLYTE BALANCE
UNIT - 04
KIDNEY AND LUNGS - STRUCTURE - FUNCTION - ROLE IN WATER - ELECTROLYTE AND
ACID BASE BALANCE - SENSORY ORGANS AND THEIR FUNCTIONS - IMMUNITY - IMMUNE
RESPONSE - ANTIBODY - CELL MEDIATED AND HUMERAL IMMUNITY COMPLEMENT
SYSTEM
UNIT - 05
ENZYMES - CLASSIFICATION - NOMENCLATURE - GENERAL PROPERTIES - STEREO AND
REACTION SPECIFICITY - KINETICS AND MECHANISMS OF ENZYME ACTION -
REGULATION OF ENZYME ACTIVITY
UNIT - 06
COENZYMES AND COFACTORS - THEIR STRUCTURE AND FUNCTIONS - ENZYME
INHIBITION - ISOENZYMES - IMMOBILIZED ENZYMES - ESTIMATION OF ENZYME ACTIVITY
- CLINICAL SIGNIFICANCE OF ENZYMES AND ENZYME BASED ASSAYS
UNIT - 07
AMINO ACIDS - CLASSIFICATION AND STRUCTURE - PROPERTIES - REACTIONS AND
IDENTIFICATION TECHNIQUES - FORMATION OF PEPTIDE LINKAGES - AMIDE PLANE AND
BIOLOGIC ACTIVITY
UNIT - 08
PROTEINS - STRUCTURE AND ORGANIZATION - PHYSICO - CHEMICAL PROPERTIES -
CLASSIFICATION AND FUNCTIONAL DIVERSITY OF PROTEINS TECHNIQUES OF
PROTEIN PURIFICATION - ESTIMATION OF PROTEIN - KJELDHAL METHOD
UNIT - 09
CARBOHYDRATES - CLASSIFICATION - STRUCTURAL FEATURES - STEREOISOMERISM
AND OPTICAL ACTIVITY - CHEMICAL PROPERTIES - MONOSACCHARIDE -
DISACCHARIDES - POLYSACCHARIDES - AND RELATED COMPOUNDS
UNIT - 10
INTER CONVERSION OF HEXOSE - SUGAR DERIVATIVES OF BIOMEDICAL IMPORTANCE -
HETERO - GLYCANS - METHODS TO ESTIMATE SUGARS AND STARCH
UNIT - 11
LIPIDS - CLASSIFICATION - CHEMICAL STRUCTURE - AND PROPERTIES OF FATTY ACIDS -
TRIGLYCERIDES - PHOSPHOLIPIDS AND DERIVATIVES CHOLESTEROL AND DERIVATIVES
- METABOLISM
UNIT - 12
DIETARY FATS - BIOLOGICAL FUNCTIONS OF LIPIDS - GLYCOLIPIDS - METHODS TO
DETERMINE CRUDE FAT AND FATTY ACIDS - NUCLEIC ACIDS - COMPONENTS -
STRUCTURE AND LEVEL OF ORGANIZATION - PHYSICO CHEMICAL PROPERTIES -
BIOLOGICAL IMPORTANCE.
REFERENCE BOOKS:
1.BIOCHEMISTRY BY A. LENINGER
2.BIOCHEMISTRY BY L. STRYRER
3.MICROBIOLOGY – PRESCOT
Syllabus: PRINCIPLES OF FOOD SCIENCE
UNIT - 01
FOOD PROCESSING - SCOPE - IMPORTANCE OF FOOD PROCESSING - NATIONAL AND
INTERNATIONAL PERSPECTIVES - PRINCIPLES OF FOOD PROCESSING - METHODS OF
FOOD PRESERVATION - FREEZING - HEATING - DEHYDRATION - CANNING - ADDITIVES -
FERMENTATION - IRRADIATION.
UNIT - 02
COOKING METHODS - EXTRUSION COOKING - HYDROSTATIC PRESSURE COOKING -
DIETETICS HEATING - MICROWAVE PROCESSING - A SEPTIC PROCESSING - HURDLE
TECHNOLOGY - JUICES AND CONCENTRATES/MEMBRANE TECHNOLOGY.
UNIT - 03
STORAGE OF FOOD - MODIFIED ATMOSPHERE - PACKAGING - REFRIGERATION -
FREEZING AND DRYING OF FOOD - MINIMAL PROCESSING - RADIATION PROCESSING
UNIT - 04
HISTORY OF MICROBIOLOGY - PHYSICAL AND CHEMICAL MICROBIOLOGY - HISTORY OF
MICROBIOLOGY OF FOOD MICROBIAL GROWTH PATTERN
UNIT - 05
MICRO ORGANISMS - FACTORS INFLUENCING DESTRUCTION OF MICRO ORGANISMS -
TYPES OF MICRO ORGANISMS NORMALLY ASSOCIATED
PGD IN DIETETICS & FOOD SERVICE MANAGEMENT