PGD IN DIETETICS & NUTRITION

POST GRADUATION DIPLOMA IN DIETETICS & PUBLIC NUTRITION

SEMESTER I

HUMAN PHYSIOLOGY

CONTENTS PERIODS

UNIT I Blood and Cardio-Thoracic and Excretory Physiology Blood -Composition and Function

· Plasma Protein -Composition and Function

· Cardiac cycle, Cardiac output, E.C.G.

· Blood pressure, Hypertension, Coronary Artery Disease

· Lung volume and Capacities .

· Respiratory function tests

· Urine formation, Renal function tests

· Acid Base balance

UNIT II Exercise Physiology

· Concept of Fitness

· Energy Metabolism in Sports

· Overview of Diet and Physical Performance

UNIT III Gastrointestinal physiology

· Composition ,function and regulation of :

· Saliva Gastric juice Pancreatic juice Bile Intestinal juice GI hormones

UNIT IV Neuro-Endocrine and Reproductive Physiology 12 Overview of organization of nervous system

· Effects of Pituitary, Thyroid, Parathyroid, Adrenal and Pancreatic hormones

· Physiology of Menstruation and Menopause

· Physiology of Pregnancy and Lactation

THERAPEUTIC NUTRITION I

CONTENTS PERIODS

UNIT I: Nutrition Care Nutrition care process in MNT

a) Nutritional screening and assessment

· Nutritional interpretation of routine medical and laboratory data

· Nutrition care plan and implementation

– qualitative and quantitative dietary modifications and progressive diets Dietary counseling

· Monitoring and follow up

· Ethical issues

b) Nutritional support methods

· Enteral nutrition

· Parenteral nutrition

c) Diet, nutrient and drug interactions

UNIT II: Weight Management and Metabolic Stress

Recent advances in etio pathophysiology, clinical and metabolic aberrations, diagnosis, complications, treatment and MNT - prevention and dietary counselling in :

· Obesity

· Underweight

· Eating disorders

· Metabolic stress –

· critical care, surgery, burns, injury and trauma, sepsis HIV/AIDS

UNIT III: Management of Metabolic disorders

Recent advances in etiopathophysiology, clinical and metabolic aberrations, diagnosis, complications, treatment and MNT - prevention and dietary counselling in :

· Diabetes Mellitus

· Gout

UNIT IV: Management of Cardio-Vascular Disorders

Recent advances in etiopathophysiology, clinical and metabolic aberrations, diagnosis, complications, treatment and MNT - prevention and dietary counselling in Diseases of the cardiovascular system:

· CAD - HT, Hyperlipidemia, Atherosclerosis, Metabolic Syndrome, MI, CHF, Coronary bypass surgery Cerebrovascular disease, Peripheral vascular disease.

PUBLIC HEALTH NUTRITION

CONTENTS PERIODS

UNIT I: Public Health Nutrition

· Aim, scope and content of Public Health Nutrition

· Role of Public Health Nutritionist in National development

· Health – Definition, dimensions, determinants and indicators

· National Health Care Delivery System - Health care of the community, Health

· care systems

UNIT II: Assessment of Nutritional Status of Individual and Community

· Direct methods – anthropometry, biochemical, biophysical and clinical methods

· Indirect methods –dietary intake and ecological variables including socio-cultural, biologic, environmental and economic

· Errors in methods of assessing nutritional status

UNIT III: Public Health Aspects of Undernutrition

Etiology, public health implications, preventive strategies for:

· PEM/CED

· Vitamin A deficiency

· Nutritional Anemias

· Iodine Deficiency Disorders

· Vitamin D deficiency and Osteoporosis

· Zinc deficiency

·

SEMESTER II

NUTRITIONAL BIOCHEMISTRY

CONTENTS

UNIT I: Classification and physical properties of compounds:

· Chemical and general properties of Carbohydrates

· Classification of lipids

· Classification of amino acids and proteins

UNIT II:

Carbohydrates

· Overview of catabolism of glucose, fructose and galactose.and regulation of glycolysis

· Citric acid cycle and its regulation

· Blood sugar regulation

· Hexose monophosphate pathway.

Lipids

· Overview of β-oxidation.

· Denovo synthesis of fatty acids and their elongation.

· Ketosis.

· Fatty liver.

· Metabolism of lipoproteins.

· Metabolism of cholesterol.

Proteins

· Transamination and deamination of amino acids

· Urea Cycle

UNIT III:

Nucleic acids

· Structure of nucleic acids.

· Genetic code.

· Genetic mutation.

· Protein biosynthesis

UNIT IV:

Minerals

· Overview of biochemical role of macro and micro minerals.

THERAPEUTIC NUTRITION II

CONTENTS

UNIT I: Disorders of the G I Tract and accessory organs

Recent advances in etiopatho-physiology, clinical and metabolic aberrations, diagnosis, complications, treatment and MNT – Prevention and dietary counseling in :

·Upper and lower GIT disorders Gastro-esophageal reflux disease and esophagitis, peptic ulcers, dumping syndrome, IBS, diverticular diseases, malabsorption syndromes, lactose intolerance, celiac disease, IBD: Crohn’s disease and ulcerative colitis.

·Liver, gall bladder and pancreatic disorders

- Cirrhosis , Hepatic encephalopathy

- Cholecystitis, Cholecystectomy

- Pancreatitis

UNIT II: Renal disorders

Recent advances in etiopatho-physiology, clinical and metabolic aberrations, diagnosis, complications, treatment and MNT – Prevention and dietary counseling in :

· Nephrotic syndrome

· Glomerulonephritis

· Acute and chronic renal failure

· Dialysis

· Renal transplant

· Renal stones

UNIT III: Musculo-skeletal, Rheumatic, Allergic disorders and Cancer

a)Overview of principles of diet management in

·Muscular skeletal and rheumatic disorders

· Osteoporosis

· Dementia

· Parkinson’ diseases

· Alzheimer’s disease

b) Food Allergy and Food Intolerance Immunological basis, Clinical features, Diagnosis & MNT

c) Recent advances in etiopatho-physiology, clinical and metabolic aberrations, diagnosis, complications, treatment and MNT – Prevention and dietary counseling in :

· Cancers – general and specific

· Effect of therapy on MNT

UNIT IV: Pediatric Nutrition Care and Management

· Management of severely acute malnourished (SAM) children – Nurition Care

· Inborn errors of metabolism : PKU, MSUD, galactosemia, tyrosinemia

· Congenital anomalies and congenital heart disease

PERSPECTIVES IN FOOD AND NUTRITION SECURITY

CONTENTS

UNIT I: Population Dynamics

· Demographic transition

· Population structure – implications on quality of life

· Population policy

UNIT II: Food and Nutrition Security

· Concepts and definitions of food and nutrition security at the national, regional, household and individual levels

· Impact of food production, losses, distribution, access, availability, consumption on food and nutrition security

· Disaster management

· Economics of Malnutrition

UNIT III: Approaches and Strategies for Improving Nutritional and Health Status

· Health based interventions including immunization, provision of safe drinking water/sanitation, prevention and management of diarrhoeal diseases

· Food based interventions including fortification, use of biotechnology, supplementary feeding

· Education based interventions including growth monitoring and promotion, communication for health and nutrition behaviour change

UNIT IV: Nutrition Policies and Programs

· National policies on health and nutrition

· National Health and Nutrition Programs – their administration and evaluation

UNIT V: Nutritional Surveillance

· Definition, objectives, purposes and indicators

UNIT VI: Program Planning

· Diagnosis of situation, setting of objectives, suitability, relative costs of various situations, implementation, monitoring and evaluation

FOOD SERVICE MANAGEMEMT & FOOD MICROBIOLOGY

CONTENTS

UNIT I: SPACE AND EQUIPMENT

· Layout planning: Preliminary preparation-Information gathering , Prospects

Determining basic units and equipment

Design development.- Types of kitchen areas , Flow of work and work area relationship

· Determining equipment needs

Types of Equipments

Features of equipments

Factors affecting selection of equipments

Equipment needs for different situations

· Architectural considerations for a Food Service Establishment

· Feasibility assessment in terms of layout design and costs

UNIT II: FINANCIAL MANAGEMENT

· Importance of Financial Management in a food based enterprise

· Budgets and Budgeting process

· Records: Menu, Purchase, Store, Production, Sales, Personnel, Utilities

· Reports : Cost analysis: Concept of Trial Balance, Profit and Loss Account ,Balance sheet

· Food cost analysis , profit and loss statement, Basic concepts in accountancy : Cash memo, Receipt, Pay-in-slip, Cheques, Vouchers, Books of Account: Journal, Sales Return Book, Purchases Return Book, Sales Book, Purchase Book, Cash Book, Ledger

· Pricing and its methods Costing: concepts and controlling techniques; cost effective procedures, Concept of Break Even Point (BEP)

UNIT III: FOOD CONTAMINATION AND SPOILAGE

· Growth requirements and nutritional types of microorganisms –

Photoautotrophs, photoheterotrophs, chemoautotrophs & chemoheterotrophs

· Factors affecting growth- Temperature, pH, oxygen and water activity

· Sources of food contamination- A general account

· Spoilage of some important foods: Milk, Fruits and Vegetables, Canned food and Meat

UNIT IV: IMPORTANCE OF MICROORGANISMS IN FOOD

· Importance of microbes in food biotechnology: fermented foods,

· Food borne infections and intoxications: Definition, symptoms and prevention (Salmonella typhi, Clostridium botulinum )

· General account of Microbial toxins – Exotoxins, endotoxins, mycotoxins

UNIT V: FOOD HYGIENE, SANITATION AND SAFETY

a) Importance of hygiene and sanitation in food service organization

b) Sanitation measures for Food , Personal and Unit Hygiene Training food service personnel in Sanitation.

c) Safety- needs, causes of accidents and types, safety techniques, Es of Safety

d) Food laws/Food bill- FPO, ISI, AGMARK, PFA, New Food Bill 2006

e) Quality standards - HACCP, ISO