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