Human Nutrition and Dietetics offers excellent training to Nutritionists and Dieticians, Dietetic Technicians, and Technologists who will use science to promote healthy eating habits for both preventive and curative management of nutritional disorders. Diet therapy, nutritional research, counseling, and education are all within the realm of the nutrition and dietetics profession. It is also a comprehensive introduction to the important role nutrition and diet play in maintaining health. With the huge rise in diet-related illnesses such as obesity, type II diabetes, and cardiovascular disease we face important choices in terms of diet and nutrition on a daily basis. It is also important to understand the role nutrition plays in growth and development throughout our lives.
The course aims at developing a basic understanding of nutrition, its effect on human health, and newer advances in food technology. This course encompasses physiological, biochemical, and social aspects of food and discusses the relationship between metabolites and human health. Moreover, the course is focused on the advances in the most emerging area of applied science of Nutraceuticals (where food is the medicine). The knowledge of nutrition under extreme climate conditions, space nutrition, and sports nutrition empower students’ knowledge and skills to utilize food as a powerful tool for physical, mental, and social wellbeing.
Module1: Introduction to Food, Nutrition, and Dietetics
Introduction to food, nutrition, and dietetics as a profession.
History of nutrition and dietetics.
Contemporary issues in food, nutrition, and dietetics.
Module 2: Introduction to Nutrition Epidemiology
Definition of epidemiology and epidemiological concepts.
Disease occurrence and progression.
Measurement of morbidity, mortality, and fertility.
Measures of morbidity, mortality, and fertility.
Disease causal models; the Person-Time-Place model and Host-Agent Environment model.
Module 3: Principles of Human Nutrition
Overview of nutrition as a science.
Human nutrition concepts and basic principles of nutrition and dietetics with emphasis on different foods, nutrients, and their functions.
Macronutrients; proteins, lipids, carbohydrates, and dietary fiber.
Micronutrients; vitamins and minerals.
Digestion, absorption, bioavailability, and metabolism.
Deficiency diseases; manifestations of nutritional deficiency states, short-term and long-term consequences of dietary deficiencies or excesses.
Importance of good nutrition. Recommended dietary standards (RDA and RDI).
Common nutrition problems; national and global perspectives of nutrition problems, nutrition disorders, and their manifestation.
Module 4: First Aid
Overview of first aid and roles and responsibilities of a first aider.
The first aid box and principles of first aid.
First aid situations; shock, loss of consciousness, drowning, difficulty in breathing, cuts, infected wounds, burns, broken bones, dislocations, strains and sprains, poisoning, bites and stings, constipation, stomach problems, emergency problems of the gut, appendicitis, and peritonitis.
Care of the sick; home-based nutritional and psychological support.
Post first aid care.
There are four assignments (continuous assessment tests), a research paper and one examination to be offered at the end of the course. Assignments account for 40%, research paper accounts for 30% while Examination accounts for 30% of the mark. Upon completion of the course, you shall be issued a Diploma Certificate and a course transcript.