Course Overview
Human nutrition is the process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.
The six major categories of nutrients required by humans are carbohydrates (which includes dietary fiber), lipids, proteins, vitamins, minerals, and water.
Course Content
- Introduction to Nutrition
- Introduction
- The Science of Nutrition
- Planning a Healthy Diet
- Carbohydrates
- Lipids
- Protein
- Vitamins
- Digestion
- Nutrition and Counseling
- Introduction to Nutrition counseling
- The Nutrition Care Process
- Models for Understanding and Influencing Dietary Behavior
- Techniques of Nutrition Counseling
- Basic Nutrition and Use of Nutrition Supplements
- Nutrition counseling in HIV and AIDS
- Nutrition counseling in Pregnancy and Lactation
- Pediatric Nutrition Counseling: Infancy through Teens
- Geriatric Nutrition Counseling
- Counseling Vegetarians
- Counseling Sports people on Nutrition
- Counseling in Various Disease conditions
- Nutrition counseling in Weight control, Hyperlipidemia and in Sodium Restriction
- Nutrition counseling in alcoholism
- Nutrition and Health
- Nutrition and Infections/Disease
- The Normal and Modified Therapeutic Diets
- Fevers
- Gastro Intestinal Tract (GIT) DISORDERS
- Liver Diseases
- Kidney Disorders
- Cardiovascular Diseases
- Burns
- HIV and AIDS
- Nutrition and Maternal Health
- Maternal and Child Nutrition and Health
- Nutrition to Healthy Growth and Development
- Complementary Feeding
- Infant formulas and other milk sources
- Pre-School Children Disorders
- Nutrition during Pregnancy
- Nutrition during Lactation
- Nutrition and HIV and AIDS
- Food Nutrition and HIV/AIDS
- Nutrient Requirements for People Living with HIV (PLHIV
- Nutrition for Pregnant and Lactating Mothers Living With HIV
- Infant and Young Child Feeding In the Context of HIV/AIDS
- Nutrition Assessment and Diagnosis
- Care and Support for People Living With HIV
- Nutrition and Medication in HIV/AIDS
- Food/Nutrition Based Intervention: Food by Prescription (FBP
- Food and Nutrition Security and HIV/AIDS
- Nutrition Counseling in HIV and AIDS, TB and Opportunistic Infections
- Reporting, Monitoring and Evaluation
- Food Microbiology
- Introduction to Food Bacteriology
- Bacteria
- Fungi
- Viruses
- Protozoa
- Applications of Microorganisms in the Food Industry
- Food Biotechnology and Its Applications
- Laboratory Methods in Food Microbiology and Quality Criteria
- Principle of Food Processing and Storage
- Composition and Structures of Foods
- Deterioration and Spoilage of Foods
- Principles of Food Preservation
- Food Processing and Preservation by Moisture Reduction
- Food Processing and Preservation by Irradiation
- Food Processing and Preservation Operations by Use of Food Additives, Modified Atmospheres and Fermentation
- Food Processing and Preservation by Biological Methods
- Food Packaging
- Food Analysis
- Introduction to Foods Analysis
- Sampling and Data Analysis
- Determination of Moisture and Total Solids
- Analysis of Ash and Minerals
- Analysis of Lipids
- Analysis of Proteins
- Analysis of Carbohydrates
RESEARCH PAPER
Students will be required to choose a research topic and share it with the moderator. Upon agreement, learners will write a proposal and do corrections based on feedback. The students will then proceed with writing chapters three, four, and five of the paper. Guidelines will be provided on the format preferred by the institute.
FINAL EXAMINATION
Minimum Entry Requirements
Common regulations governing Post-Graduate Diplomas shall be applicable
The following shall be eligible for admission
- Holders of a Bachelor’s Degree from a recognized university
- Holders of an equivalent qualification from any other recognized institution
Practicum
- Candidates shall be expected to submit 10 Assignments (8 ASSIGNMENTS, 1 FINAL EXAM AND PROJECT PAPER)
DURATION: 12 Months
REGIONS TARGETED: Global
COURSE FEE: €1500
ORGANIZERS: GRI
LANGUAGE: English and French
FORMAT: Online Learning
GENERAL COURSE CONTACT:
