What can I do after diploma in food & nutrition?

The top job profiles after completing Diploma in Food and Nutrition course are Diet Technician, Nutrition Manager, Marketing/ Sales Consultant, Catering Manager, Food Service Supervisor, Quality Control Manager etc.

Is nutrition degree hard?

No, it is not a difficult major-it just has a lot of science courses that you need to take such as microbiology, biochemistry, biology and chemistry, before you start taking upper level nutrition courses.

What is the difference between dietitian and nutritionist?

As opposed to dietitians, who are qualified to diagnose eating disorders and design diets to treat specific medical conditions, nutritionists deal with general nutritional aims and behaviors. Nutritionists are often employed in schools, hospitals, cafeterias, long-term care facilities, and athletic organizations.

What is the scope of food & nutrition?

Nutrition and Dietetics can work as a dietician in hospitals and Nutritionists in health clinics, health centers, and MNCs. Opportunity to be a registered dietician (RD). Graudates can work as a project assistant, project associate, chief nutritionist in NGO's and private organizations.

What are the various skills required for Advanced Diploma in Food & Nutrition?

Some Skills such as strong communication skills, listening, creative thinking skills, Problem solving skills are required for a Diploma in Food and nutrition course.

What is the purpose of nutrition education?

The basic aim of nutrition education is to get consumers to eat a diet that promotes health and decreases the risk of nutrition-related diseases.

Advanced Diploma in Food & Nutrition Course- Henry Harvin®

Module 1: COVID 19: General Awareness
- COVID 19- Introduction, epidemiology & Clinical features
- The DO's and DON'TS to fight COVID - 19
- Whom to test for COVID - 19
- The right way to wear a mask
- The right kind of mask for you
- How to make mask at home
- Sanitization of masks
- How to effectively home - quarantine
- Taking care of the elderly during COVID- 19
- Don't hoard, don't rush
- Fighting social stigma
- Effective parenting tips during lockdown
- Sanitization at workplace during COVID
- COVID 19: Guidelines for school administrators, staff and teachers
Module 2: Medical Terminology
- Introduction to Medical terminology
- Anatomical Position
- Terminology related to body parts
- Parts of Medical Terminology
- Anatomical Planes
- Regional terms of the human body
- Directional Terms
- Diagnostic Suffixes
- Pathological Suffixes
- Surgical suffixes
- Grammatical Suffixes
- Prefixes of position and direction
- Prefixes of number and measurement
- Abbreviations & Symbols
- Medical terminology: Revision
Module 3: Revised Anatomy and Physiology
- Importance of Anatomy and Physiology
- Structural Level of organization
- Cell- structure, function
- Tissue
- Digestive system
- Respiratory System
- Skeletal System (Basic and Axial)
- Skeletal System: Appendicular system
- Skeletal System : Long bone and joints
- Muscular system
- Circulatory System
- Urinary System-Structural Aspects
- Urinary System- Functional Aspects
- Integumentary system
- Reproductive System - MALE
- Reproductive System - FEMALE
- Endocrine System Part I
- Endocrine System Part II
- Nervous System- CNS
- Nervous System-PNS
- Lymphatic System
- Body Fluids
- SFHB review test
Module 4: Infection Control and Biomedical Waste Management
- Importance of Infection control & Biomedical waste management
- Infection And its types
- Chain of Infection 1
- Chain of infection 2 (break the chain of infection)
- Infection Control
- Hand Hygiene
- Sterilization
- Vaccination for Health care workers (HCWs)
- NABH Norms - Hospital Infection Control
- Biomedical Waste Management ( Basic Introduction )
- Steps for Biomedical waste management
- Treatment and disposal of BMW
- PPE (Personal protective equipment)
Module 5: Medical Emergencies
- Importance Of basic medical emergency procedure
- Introduction- Basic medical emergency And life support skills
- Vital signs - Introduction and temperature
- Vital signs- Pulse, Respiratory rate
- Vital Signs: Blood pressure
- Pulse Oximeter
- Managing emergency
- BLS- Adult CPR
- CPR- Child
- Fractures
- Choking
- BURNS -Introduction and its types
- Burns - Management
- Haemorrhage (Part 1)
- Haemorrhage (Part 2)
- Haemorrhage (Part 3)
- Wound and its Management (Part - 1)
- Wound and its Management (Part - 2)
- Medical emergency revision test
Module 6: Medical Ethics and Law
- Importance of medical law and ethics
- Medical Ethics
- Code of conduct
- Consent
- Medical Malpractice and Negligence
- Medico Legal Cases (MLCs)
- Medical law and ethics: Revision Test
Module 7: Introduction to Human Biology and Body Functions
- Introduction to Human Biology and Body Functions
- Nutrients (Role and Significance)
- Understanding Nutrition (Basic diets for normal conditions/RDA)
- Advanced Nutrition
Module 8: Introduction to Nutraceuticals
- Dietary supplements,functional food, medicinal food
- Functional food, medicinal food
- Pharmaceuticals.
Module 9: Introduction to Special Conditions and Diet Therapy
- How to maintain good nutritional status
- Its deficiencies or disease
Module 10: Introduction to Clinical Nutrition
- Fiber
- Antioxidants
- Nutraceuticals, alternative medicine,
- Epidemiology
Module 11: Food Microbiology
- Food safety, production, processing, preservation, and storage
- Infectious Agents and Disease.
Module 12: Recommended Approaches to Disease and Nutrition
- Importance of an overall healthy eating pattern
Module 13: Nutritional Biochemistry
- Basic understanding of metabolism
- Physiology
- Molecular genetics
- Epidemiology and biostatistics
Module 14: Research Method Statistics
- Planning, designing
- Collecting data, analysing, drawing meaningful interpretation
- Reporting of the research findings
Module 15: Medical Nutrition Management
- Medical nutrition therapy
- Nutrition-based treatment provided by a registered dietitian nutritionist
- Nutrition diagnosis as well as therapeutic and counseling services to help manage diabetes.
Module 16: Path Physiology and Metabolism in Disease
- Metabolic Syndrome
- Its mechanism and pathophysiology
Module 17: Public Nutrition and Health
- Critical part of health and development
- Improved infant, child and maternal health
- Lower risk of non-communicable diseases
Module 18: Pediatric Nutrition
- Congenital Heart Disease (CHD)
- Preterm /Low Birth Weight
- Lactose Intolerance
- Celiac Disease
Module 19: Geriatric Nutrition
- Physical and Physiological Changes
- Nutritional Changes and Requirement
- Nutritional Assessment
- Health and Feeding Problems among Elderly
- Nutrtion Support-Parenteral/Enteral/Oral
Module 20: Food Allergies and Diet Management
- Role of Allergen Intake and Dietary Diversity in Prevention of Food Allergy
- Food Production
- Role of Prebiotics, Probiotics and Microbiota in the Prevention of Food Allergy
Module 21: Complimentary Module 1: Soft Skills Development
- Business Communication
- Preparation for the Interview
- Presentation Skills
Module 22: Complimentary Module 2: Resume Writing
- Resume Writing
- Resume Writing