Name: Introduction To Food and Nutrition Course- Henry Harvin®️ in Boston | Henry Harvin
Uploaded: 2022-09-05 14:05:25
Description: Certificate in Food & Nutrition is a certificate-level course offered at Henry Harvin® | The course is specially designed to help Nutritionists & Fitness Professionals for professional development | Gain insight into how food interacts with your body and how to make healthy changes for better nutrition | Explore the different avenues of the health and wellness industry in this course

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

Certificate Course in Food & Nutrition in Boston

11 Nov 2024

64 Hours

11 Nov 2024

64 Hours

Book a Live Class, For Free!

Accreditations & Affiliations

Know the complete offerings of our Certificate Course in Food & Nutrition in Boston

Key Highlights

64 Hours of Instructor-Led Sessions

21 Hours of Live Interactive Doubt Solving Sessions

11 Hours of Live Master Sessions by Industry Experts

192 Hours of Self-Paced Learning

Job-Ready Portfolio of 6 Capstone Projects

147 Auto-Graded Assessments

12+ Industry Case Studies

96 Guided Hands-On Exercises

6+ Assignments and Mini Projects

1 Mock Interview and 2 Hackathons

Get 1-Year Gold Membership of Henry Harvin® School of Healthcare Studies

Get a guaranteed Internship with Henry Harvin® and in top MNCs like J.P. Morgan, Accenture & many more via Forage

Get 3 in 1 Placement support through Placement Drives, Premium access to Job portal & Personalized Job Consulting

4 Hours of Mentorship by Industry Experts

Earn Certification of Course from Henry Harvin®, Govt of India recognized & Award-Winning Institute and NSDC Certification

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Access the best jobs in the industry

You Get 10-In-1 Program

About the Certificate Course in Food & Nutrition in Boston

Certificate Course in Food & Nutrition

AGOTA™ Framework

Trainers at Henry Harvin®

Alumni Status

Gold Membership Benefits

Learning Benefits

Recognitions of Henry Harvin® Education

Career Benefits

Curriculum For Certificate Course in Food & Nutrition in Boston

Module 1: COVID 19: General Awareness

Module 2: Medical Terminology

Module 3: Revised Anatomy & Physiology

Module 4: Infection control and biomedical waste management

Module 5: Medical Emergencies

Module 6: Medical ethics and law

Module 7: Basic Concepts in Nutrition

Module 8: Nutrition Related Disorders

Module 9: Nutrition Programmes

Module 10: Public Health and Hygiene

Module 11: Environmental Sanitation and Safety

Module 12: Dietary Management of Disease

Module 13: Food Borne Diseas,Food Infections and intoxications

Module 14: Common Infecions and Infectious Disease

Module 15: Public Health

Module 16: Nutrition and Health Education

Module 17: Themes and Messages in Nutrition and Health Education

Module 18: Methods of Communication in Nutrition and Health Education

Module 19: Community Strategies in Nutrition and Health Education

Module 20: Nutrition Programmes

Admission Closes On 11 Nov 2024

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Starts in 2 day. 11 Nov 2024

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What you'll Learn in this course

Precautions and Preventions from COVID 19

Food Safety and Hygiene

Techniques for handling Medical Emergencies

Dietary Guidelines & Meal Planning

Important Nutrients for Maintaining Overall Health

Public Nutritional Issues & Awareness

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