Diploma in Food Science & Nutrition
₹51,999
A comprehensive 6-month diploma covering nutrition science, food science, anatomy & physiology, dietary assessment, dietetics, and therapeutic nutrition — preparing learners for practical diet planning and clinical nutrition support.
PR
Princy Rasaniya
Nutrition Coach
Price
₹51,999
Duration
6 months
Schedule
3 classes per week
Class Length
90 mins
What you will learn
6 modules designed to take you from foundations to practical mastery.
Module I — Nutrition
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1. Introduction to Nutrition
- Definition: Health, Nutrition
- Nutrition — An Integrated approach
- Scope of Nutrition
- Achieving Nutritional balance: Balanced Diet, Preventive Health Care
2. Carbohydrates
- Definition and Classification
- Fiber
- RDA
- Functions & Sources
- Metabolism
- Sweeteners
3. Proteins
- Definition
- Classification
- Functions
- Dietary Protein Requirement & Allowances
- Nitrogen balance
- Factors affecting protein requirement
- Quality of food protein
- Measuring quality — PER, BV, NPU, Chemical Score, NDP
- RDA
- Deficiency and Excess
- Metabolism
4. Fats / Lipids
- Definition & characteristics of fats
- Types of fats
- Classification
- Hydrogenation
- Functions
- Sources & RDA
- Metabolism
5. Water
- Introduction
- Distribution
- Functions
- Sources of water Intake
- Requirement of water
- Disturbances in fluid Balance
6. Energy Metabolism
- Energy — Introduction
- Definition & Components of energy requirements
- Factors affecting BMR
- Measurement of basal metabolic rate
- BCA
- Energy Balance — Positive / Negative
7. Vitamins: Introduction to Vitamins
- Vitamin A, D, E, K, C, B-Complex (Thiamine, Riboflavin, Niacin, Folic Acid, Pyridoxine, Cyanocobalamin, Biotin, Pantothenic Acid)
- Introduction
- Functions
- Sources
- Retention
- Deficiency
- Toxicity
- Requirement and RDA
8. Minerals & Trace Elements: Introduction
- Calcium, Phosphorus, Magnesium, Iron, Iodine, Zinc, Copper, Selenium, Chlorine, Chromium, Manganese, Molybdenum
- Electrolytes (Sodium, Potassium, Chloride)
- Introduction
- Functions
- Sources
- Deficiency
- Toxicity
- Requirement and RDA
9. Phytochemicals And Antioxidants
- Introduction
- Functions
- Food Sources
- Antioxidant
Module II — Food Science
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1. Introduction to Food Science
- Definition of Food & Nutrients
- Classification of Food
- Food Intake & its regulation
- Food patterns
2. Cereal, Grain & its products
- Introduction, structure, composition & Nutritive Value, Storage of cereal grains
- Cereal cookery
- Cereal Products
- Products of Wheat
3. Fruits & Vegetables
- Introduction
- Composition & Nutritive value
- Pigments
- Types of Pigments
- Criteria for selection
- Changes during Cooking
- Storage
4. Fats & Oil
- Nutritional importance
- Functions of fats & oils in foods
- Sources of Edible Oils
- Emulsion and Rancidity
5. Pulse
- Composition and Nutritive value
- Toxic Constituents in pulses
- Processing
- Pulse Cookery
- Factors affecting cooking quality of pulses
- Form & Role of Pulse
6. Milk & Its Products
- Introduction and Composition
- Physical Properties
- Nutritional Importance
- Milk Processing — Homogenization & Pasteurization
- Milk Products & Milk substitutes
7. Flesh Foods: Meat, Poultry, Fish, Egg
- Structure
- Composition
- Nutritional importance
- Types / Classification
- Criteria for selection
- Effect of heat & cooking
8. Food Adulteration
- Definition
- Types of adulterants
- Common Adulterants in Foods
- Food Laws & Standards — PFA, FPO, MPO, BIS, Agmark, Codex alimentarius, HACCP Norm
9. Food Preservation and Additives
- Introduction
- Methods & Principles of food preservation
- Evaluation of food quality
- Additives
- Genetically Modified Foods
- Organic Foods
- Dietary Supplements
10. Functional Foods
- Introduction & Definition
- Natural Functional Foods
11. Methods of Improving Nutritional Quality of Foods
- Germination
- Fermentation
- Fortification
- Supplementation
Module III — Anatomy & Physiology
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1. Introduction to Living Beings
- Introduction
- Characteristics of living & Non-living
2. The Cells
- Animal Cell & Plant Cell — Structure & Functions & Diagrammatic Representation
- Methods of cell Division — Mitosis & Meiosis
3. Digestive System
- Importance of Digestion
- Digestive System — Structure, Functions & Process
4. Excretory System & Its Disorders
- Organs of excretion
- Parts of urinary system
- Structure of nephron
- Urine formation
- Abnormalities of Urinary System
5. Integumentary System
- Parts & Functions of skin
- Layers of skin
- Skin & temperature control
- Abnormalities of skin
6. Musculoskeletal System
- Anatomy & Physiology of bone
- Function of Bone
- Structure of Bone
- Parts of skeletal system
- Joints & its types
- Muscles — types & functions
- Muscle Disorder
7. Endocrine System
- Pituitary
- Thyroid
- Adrenal
- Parathyroid
- Pancreas
- Thymus
- Gonads
8. Cardio Vascular System
- Blood — Composition & functions
- Heart — Structure and Mechanism, Cardiac cycle, Blood Pressure
- Abnormalities Of Blood & Heart
9. Lymphatic System
- Functions
- Structure
- Lymphocytes, lymph glands, lymph nodes
- Disorders related to lymphatic system
10. Nervous System
- Functions
- Structure & Types — Neuron
- Types of Nerves
- Components of Nervous System
- Brain — Parts, Functions
11. Respiratory System
- Types and parts Of a Respiratory System
- Mechanism of Respiration
- Common Respiratory Diseases
12. Reproductive System
- Male Reproductive System
- Female Reproductive System
Module IV — Dietary Assessment
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1. Methods of assessment of Nutritional Status
- Anthropometry — (Height/Length, Weight, MUAC etc.)
- Biochemical Method
- Clinical Methods
- Dietary Method
2. Counselling skills
- What is counselling skill
- Counselling Process
Module V — Dietetics
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1. Introduction to Dietetics
- What is Dietetics
- Definition — Nutrient Requirement & Recommendation & RDA
- Principle of Deriving RDA
2. Fundamentals of Meal Planning
- Introduction & Essentials of meal planning
- Meal planning & its Aims
- Healthy Eating
- Food Guide Pyramid
3. Introduction to Food Exchange List
- Guidelines & Food Exchanges
4. Nutrition Throughout Life cycle
- Adulthood — Nutrient Needs & RDA, Diet & Feeding Pattern
- Pregnancy — Physiological changes, Nutritional needs & RDA, Complications, General Guidelines, Sample Diet Plan
- Lactation — Advantages of Breast Feeding, composition of Breast milk, Nutrient Needs, RDA, Complications, Myths, Sample Diet Plan
- Infancy — Growth & Development, Nutrient Needs, RDA & Dietary Guidelines, Weaning & Supplementary Foods
- Childhood (Preschool & School) — Growth & Development, Nutrient Needs, RDA, Dietary Guidelines, Meal Planning, Common Health Problems, Packed Lunch, Healthy Snacking, Diet Plan
- Adolescence — Growth & Development, Nutrient Needs, RDA, Common Health Problems, Dietary Guidelines, Sample Diet
- Old Age — Ageing & Nutrition, Nutrient Needs, RDA, Factors affecting Food Intake, Sample Diet Plan
Module VI — Therapeutic Nutrition
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1. Therapeutic Modification of Normal Diets
- Definition — Normal & Therapeutic
- Fluid Diets
- Soft Diet
- TPN & Enteral
2. Gastro Intestinal Disorders
- GERD
- Gastritis
- Hernia
- Diarrhoea
- Peptic Ulcer
- Ulcerative Colitis
- Crohn’s Disease
- Lactose Intolerance
- Dysphagia
- Celiac Disease
3. Metabolic Disorders
- Diabetes Mellitus — Introduction, Classification, Metabolic Changes, Treatment, Glycaemic Index, Complications, Diet Plan
- Gout — Introduction, Causes, Symptoms, Treatment, Sample Menu
- Hypo & Hyperthyroidism — Symptoms & Treatment / Dietary management
- Menopause, PCOS & PMS — Symptoms & Treatment / dietary management
4. Cardiovascular Disorders
- Hypertension
- Atherosclerosis
- Myocardial Infarction
5. Liver Disorders
- Jaundice
- Hepatitis
- Liver Cirrhosis
- Diseases of Gall Bladder
6. Febrile Disorders
- Typhoid
- Tuberculosis
7. Musculoskeletal Disorders
- Osteoarthritis
- Osteoporosis
8. Renal Diseases
- Glomerulonephritis
- Nephrosis
- Renal Stones
9. Nutrition For Allied Clinical Conditions
- Diet for Healthy skin, hair and nails
- Diet for Improving Memory
- Nutrition for Night Shift Workers
10. Weight Management
- Definition, Types, factors & Assessment of Obesity
- Causes of Obesity, Theories of Obesity
- Health Consequences
- Dietary Management, Extreme approaches to weight loss
- Fad Diets
- Drugs & Weight Loss
- Invasive Methods of Weight Loss
11. Nutrition In cancer
- Introduction and Origin of cancer
- Types of Cancer
- Symptoms
- Nutritional Problems in cancer Therapy
- Dietary management in cancer
12. Nutrition In Aids
- Introduction
- Stages
- Infections & Complications
- Mode of Transmission
- Nutrition Management
13. Diet Plans
- Therapeutic and clinical diet planning practice
Certificate of Completion
After successful completion of this course, you will receive an official Certificate of Completion from Acme Skillverse.
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