Diploma in Food Nutrition & Dietetics

Diploma in Food, Nutrition and Dietetics (DND)
Programme outcomes

• Students will be acknowledged about medicinal properties of Food and its value in our
  daily diet Students can prepare a diet chart for the different body type’s requirement in cost
  effective way.
• Students will be able to secure their future in different fields such as dietician in
  hospitals, clinics, gym, personal trainer etc.
• Improved personality and inter-personal skills acquired thru our state-of-the Art
  Personality Development program.
•  Improved personality for counselling sessions of the patients.

Programme Objectives:

To gain hands on experience of working in various institutions
related to the area of Food and Nutrition.
The students could work with NGOs / Government agencies / International agencies/ Hospitals
/ Food Industries etc. They would be required to present a report of their Internship in their
Department and have to complete Compulsory Internship or training of 3 months according to
Module 9 under supervision.
Duration
1 year (2 Semesters)
Eligibility – 12th passed
Fees-Rs. 15000/- (2 semesters)
Examination
As per the University rules, there will be provision of Internal assessment for each paper which
will carry 25% weightage. The final term- end examination will be held on semester basis and
will carry 75% weightage.
Passing Marks: 40

COURSE STRUCTURE
SEMESTER I
MODULE 1
DND-101: INTRODUCTION TO HUMAN FOOD, NUTRITION & PHYSIOLOGY:
Unit I- Food chemistry- Water, Fat, Protein, Carbohydrate, Vitamins, Minerals; Role of Food
components in diet; enzymes and hormones, metabolism of food components in the human
body, Food Adulteration, pH buffer acid-base balance, Fats- classification, LDL, HDL,
saturated , unsaturated, Poly unsaturated, Omega3 and Omega 6, , cholesterol, Artificial
flavours etc.
Unit II- Food Microbiology-
Introduction to Microbiology, Types of Microorganisms, Identification of microbial spoilage
and infection, sterilization and techniques of destruction of Microorganisms
Food as substrate for micro-organisms, Microbial growth curve, General principles underlying
spoilage of foods, Food poisoning and infections.
Food microbiology and public health- Bacterial agents of food borne illness, food poisoning
by Clostridium, Salmonella, E. coli, bacillus, staphylococcus etc.; non-bacterial agents of food
borne illness. Indicator microorganisms. Detection of microorganism.
Unit III- Human Physiology
Physiology, structure and working of- Cell, Blood, Muscular system, Skeleton system,
Circulatory system, Respiratory system, Digestive system, Excretory system, Sense organs,
Nervous system, Endocrine glands, Reproductive system, Cell, mitosis, meiosis DNA, RNA,
DNA replication, Transcription, and Translation, Human Genetics, Genetic Food.
Unit IV-Naturopathy and Physical Exercises
Yoga and Naturopathy, Meditation, exercises recommended for different disease patients,
effects of different exercises on different parts of body (Jogging, brisk walking, yoga,
swimming, cycling, Stress- exercises, light weight lifting and Heavy weight lifting etc.),
Depression relievers, CPR.
MODULE 2
DND-102: FOODS & FUNCTIONAL FOODS
Unit I- Nutraceuticals
Nutraceuticals- Phytoestrogens in plants; isoflavones; flavanols, polyphenols, tannins,
saponins, lignans, lycopene, chitin, carotenoids. Manufacturing practice of selected
nutraceuticals such as lycopene, iso-flavonoids, glucosamine, phytosterols. Formulation of
functional foods containing nutraceuticals – stability, analytical and labelling issues. In vitro
and in vivo methods for the assessment of antioxidant activity, Comparison of different in vitro
methods to evaluate the antioxidant, antioxidant mechanism. Health Claims, Adverse effects
and toxicity of nutraceuticals, regulations and safety issues, Hypersensitivity.
Unit II- Probiotic and prebiotics
Introduction, Definition of Prebiotics, Characteristics and classification of Prebiotics: Fructans,
Galacto-Oligosaccharides, Starch and Glucose-Derived Oligosaccharides, Other
Oligosaccharides, Non-Carbohydrate Oligosaccharides, Production of Prebiotics, Health
Benefits of Prebiotics: Irritable Bowel Syndrome and Crohn’s Disease, Colorectal Cancer,
Necrotizing Enterocolitis, Prebiotics and the Immune System, Prebiotics and the Nervous
System, Prebiotics and Skin, Prebiotics and Cardiovascular System,
Definition of Probiotics, Characteristics and classification of Probiotics: Probiotic Food
Products, Types of Probiotics, Properties of Probiotic, Mechanisms of Probiotic Activity,
Health Benefits of Probiotics: Antibiotic-Associated Diarrhoea, Infectious Diarrhoea, Lactose
Intolerance, Probiotics and Allergy, Probiotics and Cardiovascular diseases, Cancer
and Probiotics, Super Foods.
Unit III- Foods and their nutritional properties
Fermentation, Fermented food-dosa batter, pickles, cheese, sauerkraut, tofu, fermented milk,
food grains- rice, wheat, millets, pulses, barley etc., vegetables- leafy and non-leafy vegetables,
Milk (Mother’s milk, Cow, Camel, Goat and Buffalo) and milk products , Meat and Meat
products, Poultry- chicken, turkey etc., Eggs, Oil & oil seeds, Dietary fibres, Fruits- citrus &
Non citrus, water, Fast foods and their health effects, effect of salt, sugar and oil, Adulterants
and effects of Food Additives, effect of convenience foods on health, Food Allergens.
Unit IV- Seminar and presentation
MODULE 3
DND-103: FAMILY MEAL PLANNING
Unit I- Menu Planning
Principles of menu planning, plan and preparing meals for various age groups and
physiological conditions at different income levels, Principles involved in planning menu,
techniques of writing menus, importance of meal planning underlying factors which should be
considered before planning meals, use of weight and measures, selection of major food groups,
ICMR basic five, RDA, its computation,
Unit II- Specific Meal Planning
Space Nutrition: nutritional requirements, specials considerations for processing, Nutrition for
industrial workers: Nutritional requirements of worker, causes of malnutrition among industrial
workers, measures of improving their nutrition. Different types of institutional food service
operation – Commercial and non– commercial, Meal planning in institution – Basic factors in
institutional meal planning, Menu types of service portion control, Maintenance of standard
serving methods, techniques of preparation of food in large quantity, food habits, food costs,
maintenance, use of waste foods,
Unit III- Management
Management: Definition and function. Tools of management – Organization chart, job
analysis, job specification, Hospital management, Diet according to job and work, Factory &
organization chart, decision making, communication process and methods, Personnel
management: Types of personnel required, personnel relationship, methods of recruitment,
welfare provision for employees – health, safety, recreation. Meal of employees, labour and
food laws.
MODULE 4
DND-104: CLINICAL NUTRITION AND DIET THERAPY
Unit I- Disease and therapeutics
Therapeutics, Principles of therapeutic diets, types of diseases ,Intravenous feeding, soft, liquid
and post-operative feedings, Cardiovascular disease – Hypertension and heart disease,
Diabetes, Thyroid, Renal Disease, Cancer, Intolerance, AIDS and skin diseases, Obesity,
Elimination diets in allergy, Chronic disorder like gout.
Unit II- Diet
Diet for CVD patient, Diabetic person, Hypertension Patient, Obese person, Pregnant Lady,
Lactating women, Thyroid person, old age people, infants, allergic persons, Lactose Intolerant
people, Gluten Intolerant people, ICU charts, Diet according to different critical care diseases.
Unit III- Nutritional care
Nutritional requirements and Recommended Dietary allowances (RDA) for the entire life span
including periods of normal and physiological stress and strain, Nutritional care of special
groups infancy childhood, adolescent, pregnancy, lactation and old age and athletes, Principles
of emergency feeding, diet plan for weight loss, weight gain, balanced diet, diet plan for sports
and gym, keto diet.
MODULE 5
DND-105: PRACTICAL- FOOD NUTRITION & PHYSIOLOGY
1. Working principles of: spectrophotometry, chromatography, electrophoresis, titration,
colorimeter.
2. Estimation of Moisture content in food sample.
3. Estimation of Titratable Acidity in food.
4. Titratable Estimation of Vitamin C.
5. Analysis of protein.
6. Analysis of Total Sugars.
7. Estimation of Ash content.
8. Estimation of Fat Content.
9. Demonstration & identifying different body organs in human body.
10. Measurement of blood pressure, pulse rate, Measuring temperature.
11. Identifying blood groups.
12. Yoga
13. Effects of different exercises on different parts of body (Jogging, brisk walking, yoga,
swimming, cycling, Stress- exercises, light weight lifting and Heavy weight lifting etc.)
MODULE 6
DND-106: PRACTICAL- NUTRITIONAL DIET
1. To prepare recipes as per different food preparation methods like boiling, roasting,
frying, sauting, baking.
2. To prepare recipes as per different value addition processing like fermentation, malting,
germination etc.
3. To prepare recipes as per different food preservation methods like canning, pickling,
drying, roasting, freezing.
4. Sensory evaluation of foods.
5. Project presentation on market survey on ready to eat/ ready to cook food products
6. Identifying food adulteration.
SEMESTER II
MODULE 7
DND-201: PUBLIC HEALTH AND COMMUNITY NUTRITION
Unit I- Introduction
Concept & scope of public health & community nutrition, Ecology of health, health delivery
systems, Major public health problems in India, National health policy, Existing health &
nutrition programmes in India.
Unit II- Nutrition & behaviour
Factors affecting food habits & behaviour, How to modify or correct faulty food behaviour,
Nutrition of a community, Malnutrition and Economics of malnutrition, Improvement of
nutrition of a community – Fortification, conservation, WHO & Government programs for
malnutrition (NRHM, MG NREGA etc.)
Unit III- Education Programmes in community health & Nutrition
Availability & distribution of nutrition & health care delivery services in India, Role of public
health nutritionists, Role of various National & International government & voluntary
agencies,
Evolving and standardization of cheap, nutrition recipies using various food suitable for
vulnerable groups, Surveys, Preparation and use of projected and non-projected teaching aids
for imparting nutrition education programmes,
Nutrition Education: Study of existing daily dietary pattern in relation to socio-economic and
psychological aspects, importance of nutrition education for the community.
MODULE 8
DND-202: DIET AND PATIENT COUNSELLING
Understand the psychology of the patient, Prepare the patients for food acceptability, Create
awareness among the communities about the importance of diet and good health, Develop
humanistic approach towards patients, Role of a dietician in a hospital and community, team
approach to nutritional care, ethical code and responsibility, Diet counselling skill: Tactics and
techniques of counselling- evaluating and understanding the clients attitude, how to identify
and express your feelings towards the client, utilizing proper counselling techniques- nonverbal
behaviour, verbal behaviour, covert behaviour, Concepts and principles in communication and
their application in developing skills in counselling use of communication aids, communication
and interviewing skills.
Three months practical training in hospital for diet counselling
a) Diet counselling of Pregnant & lactating women
b) Diet counselling of paediatric patients
c) Diet counselling of surgery patients (hernia, cholelithiasis, cholecystitis, lap coli, cellulitis,
pancreatitis, bariatric surgery)
d) Counselling for enteral & parenteral feeds
e) Diet counselling for cardiac patients
f). Diet counselling for endocrinological disorders (diabetes & other endocrine diseases)
g). Diet counselling for hepatic patients
h). Diet counselling for renal patients
i). Counselling for trauma & infection cases (TB, Burn, RTA, Fever)
j). Counselling and Diet of Malnutrition children
2. Presentation of 1 case study
3. Planning & developing recipes for different types of diseases – cardiac, diabetic, celiac,
anaemic, renal, hepatic, cancer, obese
MODULE 9
DND-203: TRAINING IN HOSPITAL/PROJECT/ CASE STUDY
3 months Training / Internship of a student at hospital/ health centre/ WHO/ Health govt. or
private organisation etc.