What is the use of Certificate in Food & Nutrition ?

The Certificate in Foods and Nutrition is basically a Post-Literacy level awareness programme meant for people with basic reading and writing skills. The Programme aims to acquaint the learner with the role of food in ensuring healthy living for the individual, family and community.

Is Food & Nutrition a good course?

A variety of job profiles are available for a candidate taking up a food and nutrition course. A candidate can work as a nutritionist, dietitian, food research analyst, food technologist and many other profiles. The average salary of a food and nutrition degree holder ranges from 2,00,000 to 4,00,000 per year.

Is there any scope in Food & Nutrition Course?

Food Science and Nutrition course graduates can work as a Fitness Trainer & Aerobics Instructor, Food Research Analyst, Food Services Manager, Food Technologist, Nutrition & Dietician, Teacher & Lecturer etc.

Can I be a Nutritionist without a degree?

It's possible to become a nutritionist online without a degree. However, many people pursue a degree in health science or a related field, such as food science, nutrition, chemistry, biology, dietetics, or biochemistry [1]. The amount of time it takes to become a nutritionist can vary from state to state.

Where can Nutritionist work?

Dietitians and nutritionists work in many settings, including hospitals, nursing homes, clinics, cafeterias, and for state and local governments.

Is being a Nutritionist stressful?

Dietitians have one of the least stressful careers out there. However, they do occasionally have to deal with intense situations. Anyone who just found out that they have a disease and need to change their eating habits isn't going to be especially pleased with the dietitian telling them such things.

Food and Nutrition Course- Henry Harvin®️

Q: Can I be a Nutritionist without a degree?

It&#39;s possible to become a nutritionist online without a degree. However, many people pursue a degree in health science or a related field, such as food science, nutrition, chemistry, biology, dietetics, or biochemistry [1]. The amount of time it takes to become a nutritionist can vary from state to state.

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
- Effective parenting tips during lockdown
- Fighting social stigma
- COVID 19: Mental health awareness
- Sanitization at workplace during COVID
- COVID 19: Guidelines for school administrators, staff and teachers
- Quiz Module 1
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
- Quiz Module 2
Module 3: Revised Anatomy & Physiology
- Importance of Anatomy and Physiology
- Structural Level of organization
- Cell
- 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
Module 4: Infection control and biomedical waste management
- Importance of Infection control & Biomedical waste management
- Infection And its types
- Chain of Infection
- 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)
- Quiz Module 4
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
- Quiz Module 5
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
- Quiz Module 6
Module 7: Basic Concepts in Nutrition
- Food, Nutrition and Health
- Macronutrients- 1
- Macronutrients- 2
- Carbohydrates and Water
- Vitamin
- Principles of Meal Planning
- Meal planning for Adults
- Meal Planning for Infants and Preschoolers
- Effective Utilization of Food Resources
- Food Budgeting
- Food Selection
- Food Preservation and Other methods of maximization of Nutritional Benefit
Module 8: Nutrition Related Disorders
- Major Deficiency Disease - 1 PEM and Xerophthalmia
- Major Deficiency Disease - 2 Anaemia and Iodine Deficiency Disorder
- Nutrition and Infection
- Dietary Management of Obesity,Coronary Heart Disease and Diabetes Mellitus
Module 9: Nutrition Programmes
- Nutrient Deficiency Control
- Supplementary Feeding Programmes
- Weights and Measures
- Finding Nutritive Value of Foodstuffs
- Regional Meal Patterns
Module 10: Public Health and Hygiene
- Health Indicators
- Population Dynamics and Epidemiology
- Asian Perspective on Health and Quality of Life
Module 11: Environmental Sanitation and Safety
- Agents of Contamination
- Water Supply and Waste Disposal
- Public and Home Safety
Module 12: Dietary Management of Disease
- Diet in Diseas : Basic Principles
- Dietary Management of Nutrition - Related Disorders and Associated Problems
Module 13: Food Borne Diseas,Food Infections and intoxications
- Common Food Borne Disease
- Food Infections and Intoxications
Module 14: Common Infecions and Infectious Disease
- Measeles, Tuberculosis and Whooping Cough
- Malaria
- Skin ,Eye and Ear Infections
Module 15: Public Health
- Primary Health Care , its Concept and Organization
- Income Generation Programmes
Module 16: Nutrition and Health Education
- Nutrition and Health Status of the Community
- Learning and Working with the Community
- Factors Influencing Community and Health and Nutrition
Module 17: Themes and Messages in Nutrition and Health Education
- Themes in Nutrition Education
- Messages in Nutrition and Health Education
Module 18: Methods of Communication in Nutrition and Health Education
- Group Communication Methods
- Presentation of Selected Communication Media
- Machine Operated Devices - Planning and Preperation
- Approaches in Nutrition and Health Education
- Presentation of Traditional Approaches
- Modern Approaches
- Presentation of Modern Approaches
Module 19: Community Strategies in Nutrition and Health Education
- Individual Strategies
- Presentation of the Operation of Seleccted Strategies
Module 20: Nutrition Programmes
- Past and Present Nutrition Programmes
- Nutrition Education Programmes - Planning , Implementation , and Evaluation
- Organizing Successful Nutrition and Health Programmes : Selected Process Models