Diploma In Nutrition And Health Management
Subjects
- Fundamentals of Nutrition
- Human Physiology and Metabolism
- Diet Planning and Nutritional Assessment
- Clinical Nutrition and Disease Management
- Sports and Performance Nutrition
- Food Safety and Quality Management
Details
Syllabus
Fundamentals of Nutrition: Introduction to Nutrition Science, Macronutrients: Carbohydrates, Proteins, and Fats, Micronutrients: Vitamins and Minerals, Water and Hydration Importance, Digestion and Absorption of Nutrients, Role of Fiber in Diet, Energy Balance and Metabolism, Nutrient Deficiencies and Disorders, Dietary Reference Intakes (DRIs), Importance of a Balanced Diet.
Human Physiology and Metabolism: Basics of Human Anatomy and Physiology, Digestive System and Nutrient Absorption, Endocrine System and Hormonal Influence on Metabolism, Energy Production Pathways, Metabolic Disorders and Their Management, Nutrient-Gene Interactions (Nutrigenomics), Oxidative Stress and Antioxidants, Role of Gut Microbiota in Nutrition, Impact of Diet on the Immune System, Thermoregulation and Nutritional Adaptations.
Diet Planning and Nutritional Assessment: Principles of Meal Planning, Food Groups and Their Importance, Dietary Guidelines and Nutritional Recommendations, Nutritional Assessment Methods (BMI, BMR, WHR), Dietary Modifications for Different Age Groups, Nutrition Label Reading and Food Choices, Role of Functional Foods and Superfoods, Personalized Nutrition and Diet Customization, Understanding Food Allergies and Intolerances, Role of Supplements in Nutrition.
Clinical Nutrition and Disease Management: Role of Nutrition in Disease Prevention, Medical Nutrition Therapy (MNT), Nutrition for Diabetes Management, Cardiovascular Disease and Nutrition, Obesity and Weight Management Strategies, Gastrointestinal Disorders and Diet Therapy, Kidney Diseases and Dietary Modifications, Cancer Nutrition and Immune Support, Bone Health and Osteoporosis Diet, Role of Anti-Inflammatory Foods in Health.
Sports and Performance Nutrition: Introduction to Sports Nutrition, Energy Requirements for Athletes, Carbohydrate Loading and Glycogen Management, Protein Intake and Muscle Recovery, Hydration and Electrolyte Balance, Pre and Post-Workout Nutrition, Role of Supplements in Performance Enhancement, Endurance vs. Strength Training Nutrition, Fat Adaptation and Ketogenic Diet for Athletes, Strategies for Weight Cutting in Sports.
Food Safety and Quality Management: Principles of Food Safety, HACCP and Food Safety Regulations, Food Contamination and Prevention, Safe Food Storage and Handling, Importance of Food Labeling, Organic vs. Conventional Foods, Food Additives and Preservatives, Impact of Cooking Methods on Nutrient Retention, Role of Probiotics and Fermented Foods, Sustainable and Ethical Food Practices.