Therapeutic Nutrition Public Health Nutrition Food
JRD Global EDU

DIPLOMA IN NUTRITION & DIETETICS

JRD Global EDU
Online

Rs 20,700
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Important information

Typology Course
Level Intermediate
Methodology Online
Duration 6 Months
Start Different dates available
  • Course
  • Intermediate
  • Online
  • Duration:
    6 Months
  • Start:
    Different dates available
Description

Therapeutic Nutrition
Public Health Nutrition
Food Science comprises general subjects such as Research Methods and Computer applications, Biochemistry, Food Microbiology and Food Safety, Food Science and Quality Control, Advanced Human Nutrition, Physiology and Principles of Food Science.
Public health nutritionists work in the developmental sector. “They go beyond diets – move into the science of biochemistry, food science

Facilities (1)
Where and when
Starts Location
Different dates available
Online
Starts Different dates available
Location
Online

Frequent Asked Questions

· What are the objectives of this course?

Therapeutic Nutrition Public Health Nutrition Food Science

· Who is it intended for?

ANY STUDENT WHO PASSED 12TH

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What you'll learn on the course

Cooking
Food Science
Derivatives
Regulation
About Books
Microbiology
Microbial
Biochemistry
Production
Science
Food Microbiology
Composition
Health
Dietetics
Dietary
Foods
Nutrition Dietetics

Teachers and trainers (1)

SNEHA SHARMA
SNEHA SHARMA
COUNSELOR

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 WITH FOOD - MOLD - YEAST

AND BACTERIA - MICROORGANISMS IN NATURAL FOOD PRODUCTS AND THEIR

CONTROL.

UNIT - 06

CONTAMINANTS OF FOOD STUFFS - VEGETABLES - CEREALS - PULSES - OILSEEDS -

MILK AND MEAT DURING HANDLING AND PROCESSING - BIOCHEMICAL CHANGES

CAUSED BY MICRO ORGANISMS

UNIT - 07

DETERIORATION OF VARIOUS TYPES OF FOOD PRODUCTS - FOOD POISONING AND

MICROBIAL TOXINS - MICROBIAL FOOD FERMENTATION STANDARDS FOR DIFFERENT

FOODS - FOOD BORNE INTOXICANTS AND MYCOTOXINS

UNIT - 08

FOOD CHEMISTRY - DEFINITION - IMPORTANCE - WATER IN FOOD - WATER ACTIVITY

AND SHELF LIFE FOOD - CARBOHYDRATES - CHEMICAL REACTIONS - FUNCTIONAL

PROPERTIES OF SUGARS AND POLYSACCHARIDES IN FOOD.

UNIT - 09

LIPIDS - DEFINITION - CLASSIFICATION AND USE OF LIPIDS IN FOODS - PHYSICAL AND

CHEMICAL PROPERTIES - EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES AND

NUTRITIVE VALUE - ENZYMES IN FOODS - AND FOOD INDUSTRY - BIO-DETERIORATION

OF FOODS - FOOD CONTAMINANTS - ADDITIVES AND TOXICANTS.

UNIT - 10

PROTEIN AND AMINO ACIDS - PHYSICAL AND CHEMICAL PROPERTIES - DISTRIBUTION -

AMOUNT AND FUNCTIONS OF PROTEINS IN FOODS - FUNCTIONAL PROPERTIES -

EFFECT OF PROCESSING - LOSSES OF VITAMINS AND MINERALS DUE TO PROCESSING -

PIGMENTS IN FOOD - FOOD FLAVOURS - BROWNING REACTION IN FOODS.

UNIT - 11

TECHNOLOGICAL PROCESSES FOR INDUSTRIAL MANUFACTURE OF SELECTED FOODS

OF COMMERCIAL IMPORTANCE FROM PLANTS AND ANIMAL SOURCES VIZ, JAM, JELLY,

MAR MABHDE - PICKLES - CARBONATED BEVERAGES - FRUIT BEVERAGES

UNIT - 12

HYDROGENATED VEGETABLES OIL - TEA - COFFEE - COCOA - MARGARINE - BAKERY

AND CONFECTIONERY PRODUCTS - TEXTURED PLANT PROTEIN - BREAKFAST CEREALS





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