Detail of Content

 

NUTRITION SCIENCE

Macro Nutrients: Carbohydrates, Fats, Proteins

Food Sources

Composition

Digestion, absorption, transport and metabolism

Recommended Daily Intake (RDI)

Effect of deficiency or excess

 

Micro Nutrients: Vitamins and minerals

Food Sources

Composition

Digestion, absorption, transport and metabolism

Recommended Daily Intake

Effect of deficiency or excess

 

Water:

Water balance and recommended intake

Fluid and Electrolyte balance

Acid base balance

 

Principles of meal planning and diet planning guides:

Dietary guidelines

Components of dietary reference intakes:

a) estimated average requirements

b) recommended dietary allowance

c) adequate intakes

d) tolerable upper intake levels

Functional foods (foods that provide health benefits beyond those of traditional nutrients) and their role in diet

 

Nutritional Assessments:

Anthropometry

Biochemistry

Clinical

Dietary

 

Energy Balance, Body Composition and Weight management:

Principles of weight management

Evaluating and understanding fad diets

Eating disorders (anorexia, bulimia)

Problems of underweight and weight gain strategies

The role of physical activity in achieving appropriate weight and fitness

 

Fitness and Physical Activity:

Components of fitness:

a) Flexibility

b) Muscle strength and endurance

c) Cardio- respiratory endurance

Recommendations for physical activity guidelines: frequency, intensity, time

Benefits of exercise

Sports Nutrition: Nutrients to support physical activity

The role of physical activity in maintaining fitness

Aerobic and anaerobic activity

Use of supplements as ergonic aids

 

Nutrition through the Life Cycle

1. Diet during Pregnancy

Appropriate weight gain

Energy and nutrient needs

Energy intake and work load

High risk pregnancies

Common nutrition related concerns during pregnancy eg: nausea, pica etc

Cultural factors related to diet during pregnancy

 

2. Diet during lactation

Energy and nutrient needs

Cultural factors related to diet during lactation

 

3. Diet during infancy

Nutritional needs

Appropriate weight gain during first year

 

a) Breast feeding

Energy and nutrient needs

Importance of exclusive breast feeding

Practices that impact on lactation performance

Contraindications to breast feeding

Appropriate alternatives to breast feeding

b) Complementary feeding

Initiating complementary feeding

Introduction of animal milk

 

4. Diet during childhood and adolescence:

Energy and nutrient needs

Growth monitoring and promotion

Developing good eating habits

Childhood obesity

Food choices and health habits

 

5. Diet during adulthood and later years:

Energy and nutrient needs

Physiological changes and their impact on intake, digestion and absorption

Nutrition related concerns of older adults e.g. impaired digestion and absorption, macular degeneration, cognitive function etc

 

CLINICAL NUTRITION

NUTRITION AND NON-COMMUNICABLE DISEASE:

Prevention and Management of

Obesity

Cardiovascular Disease

Hypertension

Diabetes

Cancer

Osteoporosis

Urolithiasis

Renal disease

 

NUTRITION AND INFECTIOUS DISEASE:

Tuberculosis

Acquired Immune Deficiency Syndrome

Infectious diseases of childhood

 

DISORDERS OF THE ALIMENTARY TRACT:

Malabsorption

GERD

Peptic ulcers

Surgery and gastric emptying

Inflammatory bowel disease (Crohn’s disease and ulcerative colitis)

Irritable bowel syndrome

Celiac disease

Acute and chronic pancreatitis

Acute and chronic liver disease

 

FOOD INTOLERANCE, ALLERGIES AND INBORN ERRORS OF METABOLISM:

Diagnosis and management

 

NUTRITIONAL ANEMIAS:

Diagnosis and management

 

SYSTEMS OF NUTRITIONAL SUPPORT:

Enteral and parenteral nutrition

 

DRUG NUTRIENT INTERACTIONS:

Role of nutritionist/dietitian in assessing possible drug nutrient interactions

Major drug categories and food interactions (statins, anticoagulants, anticonvulsants etc)

 

BEHAVIOR CHANGE COMMUNICATION:

Application of behavior change communication in nutrition counseling eg: Stages of Change Model etc

 

PUBLIC HEALTH NUTRITION

Prevalence and National Programs to Address:

Low Birth Weight

Malnutrition in children under 5 yrs of age

Nutritional Anemia’s

Iodine deficiency

Vitamin A

Other micronutrient deficiencies

 

Mother and child health programs:

Assessing and evaluating the impact of national and international programs to improve maternal and child health

Government of Pakistan’s Lady Health Workers Program

 

Infectious diseases of childhood and their impact on nutrition:

Diarrhea

Respiratory diseases

Measles

 

WHO Recommendations for prevention and control of non-communicable diseases in the population.  

 

FOOD SCIENCE:

FRUITS AND VEGETABLES

1. Pigments

2. Effect of different processes

osmosis and diffusion

ripening process

3. Sources of nutrients

4. Spoilage

5. Impact of food preparation and cooking process on

texture

color

flavor

nutrients

 

EGGS

1. Structure and composition

2. Evaluation of egg quality

3. Changes in egg quality during storage

4. Role of egg in various food products

MILK AND MILK PRODUCTS

1. Structure and composition

2. Evaluation of milk quality/ available sources in the market

3. Storage

4. Role of milk in food products

5. Composition of selected dairy products

6. Effect of processing on milk products

 

MEAT, POULTRY & FISH

1. Structure and composition and its effect on color, flavor and texture

2. Choice of appropriate cooking methods related to the cut of meat and for specific meat types

3. Tenderizing method

4. Storage

 

STARCH

1. Chemical and physical structure of starch

2. Process undergone by starch in food preparation and processing

 

FLOUR

1. Production and properties and types

wheat flour

cereal flour

legume flour

2. Dough structure and factors affecting dough structure

 

LEAVENING AGENTS:

Gases

Chemical leavening agents

Biological leavening agents

Factors affecting the texture of baked products

 

SUGAR AND ALTERNATIVE SWEETENERS

1. Sugars

 

Chemical and physical properties

Sources

Functions in food

 

2. Crystallization of sugar and its role in making

 

Crystalline candy

Frozen dessert

Jams and Jellies

 

3. Alternative sweeteners

 

Non nutritive sweeteners

Nutritive sweeteners

a) Their use in cooking

b) Health implications

FOOD SERVICE

Introduction to food service Management

1. Food service System and their development

2. Organizational and Managerial approach to food service operation

3. Administrative and personnel Management

Food Safety, Cleaning , Sanitation and Environmental safety

1. Foodborne Illness and Food contamination, its causes

2. Food safety and cleanliness

3. Sanitation standards for food service personnel

4. Cleaning and Sanitation standards for physical plants and equipments

5. Safety education for employee and customer

Quantity Food Production

1. Menu planning, recipe Standardization and portion control by using available computer soft ware

2. Purchasing receiving and storage on food service institutions

3. Preparation, Cooking and service techniques in food service operations

4. Quality assurance in food service operation

Management of physical facilities

1. Floor planning and layout of kitchen/ cafeteria

2. Selection and proper use of kitchen equipment

Management in food services

1. Organizational Design: Functions of the management, the role of the Food service Manager.

2. Leadership: characteristics of Effective Leaders

3. Human Resource Management: staffing, the employment process, motivating Employees

4. Concept of budget planning

5. Cost control techniques and analysis

6. Techniques of record keeping

7. Use of computer for budgetary and records