General Information

The Certificate in Nutrition & Dietetics is a six-month paramedical program offered by Mahatma Gandhi Ayurvigyan Vidyapeeth. This course provides foundational knowledge in human physiology, nutritional science, food microbiology, and therapeutic dietary management. Students learn practical skills in meal planning and counseling across diverse life stages, preparing them to assist healthcare teams and promote balanced nutritional habits in clinical settings.

1. Course Duration: 6 Months
2. Minimum Qualification: 10+2 passed from recognized board
3. Course Category: PARAMEDICAL
4. Total Marks: 1200 (Theory 600 + Practical 600, 6 subjects)

Course Objectives

• Impart foundational knowledge of human anatomy, physiology, and basic nutritional principles.
• Explain the role of food science, microbiology, and safety standards in nutritional care.
• Develop competency in planning therapeutic and balanced diets for various life stages.
• Train students in client dietary counseling, nutritional assessment techniques, and record maintenance.

Learning Outcomes

• Understand the anatomical and physiological basis of human digestion and nutrient absorption.
• Identify nutritional requirements across different stages of the human lifecycle accurately.
• Formulate balanced meal plans for healthy individuals and specific therapeutic conditions.
• Apply food hygiene and microbiology principles to maintain safe food preparation standards.
• Conduct basic dietary counseling and communicate nutritional recommendations effectively to clients.

Pass & Division Criteria

Each subject carries 200 marks — Theory (maximum 100, minimum pass marks 35) and Practical (maximum 100, minimum pass marks 35). To pass, a candidate must score at least 35 marks separately in both Theory and Practical of every subject.

The division is decided on the aggregate percentage of marks obtained, as follows —

Mark Distribution

Total marks of the course : 1200

Detailed Syllabus

1. Introduction to Nutrition and Nutrients — Overview of food, nutrition, health definitions, classification of macro and micronutrients, and functional foods.
2. Carbohydrates and Dietary Fiber — Structure, dietary sources, functions, digestion, absorption, and significance of dietary fiber in human metabolic health.
3. Proteins and Amino Acids — Classification of proteins, essential amino acids, dietary sources, biological functions, deficiency disorders, and evaluation of quality.
4. Dietary Lipids and Fatty Acids — Classification of fats, essential fatty acids, functions, dietary sources, storage, and health risks of excessive intake.
5. Fat-Soluble Vitamins — Functions, dietary sources, recommended intake, absorption, and deficiency and toxicity manifestations of vitamins A, D, E, K.
6. Water-Soluble Vitamins — Study of B-complex vitamins and vitamin C, highlighting biochemical functions, rich food sources, deficiency signs, and requirements.
7. Major and Trace Minerals — Functions, dietary requirements, food sources, and clinical signs of deficiency or toxicity of calcium, iron, iodine, zinc.
8. Water and Electrolyte Balance — Distribution of body water, physiological functions, fluid regulation mechanisms, intake requirements, and consequences of severe dehydration.
9. Energy Metabolism and BMR — Concepts of energy balance, components of energy expenditure, basal metabolic rate determination, and physical activity levels.
10. Nutritional Assessment Techniques — Direct and indirect methods including anthropometric measurements, clinical observations, biochemical parameters, and dietary recall tools.

Practical / Lab Work

1. Identification and qualitative analysis of carbohydrates, proteins, and fats in common food samples.
2. Calculation of Basal Metabolic Rate and total energy requirements for different age groups.
3. Measurement of anthropometric parameters including height, weight, BMI, and mid-upper arm circumference.
4. Planning balanced daily diets for sedentary, moderate, and heavy working adult individuals.
5. Demonstration of 24-hour dietary recall and food frequency questionnaire administration techniques.

1. Introduction to Human Cell and Tissues — Structural organization of cells, cell organelles, functions, and classification of epithelial, connective, muscular, and nervous tissues.
2. Digestive System Anatomy and Functions — Anatomy of gastrointestinal tract, accessory digestive organs, mechanical and chemical digestion processes, and nutrient absorption sites.
3. Cardiovascular System and Blood — Composition of blood, blood grouping, cardiac cycle, structure of heart, blood vessels, and blood pressure regulation.
4. Respiratory System and Gas Exchange — Gross anatomy of respiratory tract, lungs, mechanism of pulmonary ventilation, external and internal gaseous exchange processes.
5. Excretory System and Renal Function — Anatomical structure of kidneys, nephron organization, mechanism of urine formation, and maintenance of homeostasis.
6. Endocrine System and Hormonal Control — Major endocrine glands, hormone synthesis, biological mechanisms, and physiological impacts on metabolism, growth, and development.
7. Musculoskeletal System — Anatomy of the human skeleton, classification of bones, major joints, and physiology of muscular contraction.
8. Nervous System and Sensory Organs — Organization of central and peripheral nervous systems, nerve impulse transmission, reflex actions, and functions of sense organs.
9. Reproductive System — Basic structural anatomy and physiological functions of male and female reproductive systems and overview of gametogenesis.

Practical / Lab Work

1. Microscopic study of human tissues including epithelial, connective, muscular, and nervous tissues.
2. Identification of human organs and systems using anatomical charts, torsos, and models.
3. Measurement of arterial blood pressure using a sphygmomanometer and stethoscope.
4. Estimation of hemoglobin concentration in blood using Sahli's acid hematin method.
5. Determination of human ABO and Rh blood groups using glass slide method.

1. Introduction to Food Science — Scope of food science, basic food groups, functional properties of ingredients, and principles of food preparation.
2. Cereals and Pulses Technology — Composition, nutritive value, milling processes, cooking quality, gelatinization, retrogradation, and toxic constituents in pulses.
3. Milk and Dairy Products — Composition of milk, processing operations, pasteurization, homogenization, curd preparation, and microbiology of fermented dairy products.
4. Fruits, Vegetables, and Pigments — Classification, nutrient retention during cooking, natural food pigments, enzymatic browning, and prevention methods in processing.
5. Flesh Foods and Egg Science — Structure, composition, post-mortem changes in meat, selection criteria, grading, and culinary applications of fresh eggs.
6. Introduction to Food Microbiology — Classification, morphology, and growth requirements of common foodborne bacteria, yeasts, molds, and viruses.
7. Food Contamination and Spoilage — Causes and mechanisms of spoilage in cereals, fruits, milk, meat, and canned preserved food items.
8. Food Preservation Methods — Principles of preservation including refrigeration, freezing, thermal processing, drying, chemical preservatives, and ionizing radiation.
9. Foodborne Infections and Intoxications — Bacterial, viral, and fungal foodborne diseases, causative organisms, symptom presentation, diagnosis, and prevention protocols.
10. Food Safety, Hygiene, and Sanitation — Kitchen sanitation, personal hygiene standards, pest control, water potability, and overview of FSSAI regulations.

Practical / Lab Work

1. Demonstration of moist and dry heat cooking methods on food color and texture.
2. Microscopic examination of yeast, molds, and bacteria in spoiled food products.
3. Determination of milk quality using lactometer test and methylene blue reduction test.
4. Preparation of preserved food products such as fruit jam, squash, or vegetable pickle.
5. Swab testing of kitchen work surfaces to evaluate microbial load and hygiene.

1. Principles of Diet Therapy — Role of dietitian, goals of therapeutic diets, adaptation of normal diets, and hospital feeding policies.
2. Routine Hospital Diets — Characteristics, indications, preparation, and nutritional adequacy of clear liquid, full fluid, soft, and regular diets.
3. Enteral and Parenteral Nutrition — Indications, tube feeding routes, formula selection, administration methods, parenteral nutrition protocols, and clinical complications.
4. Weight Management Disorders — Etiology, clinical assessment, complications, and diet planning for overweight, obesity, underweight, and eating disorders.
5. Diet in Diabetes Mellitus — Classification, diagnostic criteria, glycemic index, carbohydrate counting, and comprehensive dietary management of diabetic patients.
6. Cardiovascular Disease Diets — Pathophysiology and nutritional management of hypertension, atherosclerosis, hyperlipidemia, and congestive heart failure using DASH diet.
7. Gastrointestinal and Liver Disorders — Dietary modifications for peptic ulcer, celiac disease, inflammatory bowel disease, hepatitis, cirrhosis, and hepatic encephalopathy.
8. Renal System Dietary Management — Nutritional therapy for acute glomerulonephritis, nephrotic syndrome, chronic kidney disease, end-stage renal disease, and dialysis.
9. Diet in Fevers and Infections — Metabolic changes during acute and chronic fevers, typhoid, tuberculosis, and formulation of high-calorie, high-protein diets.
10. Nutritional Management in Surgery and Burns — Pre-operative and post-operative nutritional support, hypermetabolic stress response, and dietary care for burn injuries.

Practical / Lab Work

1. Planning and preparation of clear fluid, full fluid, and soft consistency hospital diets.
2. Planning a low-calorie, high-fiber therapeutic diet for an adult with obesity.
3. Formulation of a customized diabetic diet chart based on glycemic index and exchanges.
4. Planning a sodium-restricted DASH diet for an individual with primary essential hypertension.
5. Designing a low-protein, restricted-potassium diet chart for chronic kidney disease patients.

1. Introduction to Lifecycle Nutrition — Physiological changes, growth patterns, and varying nutrient requirements across different human life stages from infancy to old age.
2. Nutrition During Pregnancy — Recommended dietary allowances, physiological adaptations, fetal development requirements, weight gain patterns, and management of common pregnancy-related discomforts.
3. Nutrition During Lactation — Physiological process of milk production, maternal nutrient requirements, dietary guidelines for nursing mothers, and impact of maternal diet on milk composition.
4. Nutrition in Infancy — Nutritional needs of infants, benefits of exclusive breastfeeding, formula feeding guidelines, weaning practices, and introduction of complementary foods.
5. Nutrition for Preschool Children — Nutritional requirements of toddlers and preschoolers, developing healthy food habits, portion sizes, addressing food neophobia, and tackling childhood undernutrition.
6. Nutrition for School-Going Children — Energy and macronutrient requirements, importance of balanced school lunches, managing physical growth spurts, cognitive health, and preventing childhood obesity.
7. Adolescent Nutrition — Growth spurts, sexual maturation, elevated iron and calcium demands, eating disorders, peer influence, and nutritional habits among teenagers.
8. Nutrition for Young Adults — Balanced dietary needs for working adults, lifestyle-related stress, reproductive health nutrition, preventing chronic disease onset, and physical fitness maintenance.
9. Nutrition in Middle Age — Physiological transitions, metabolic changes, hormonal shifts, bone density maintenance, and dietary strategies to prevent non-communicable lifestyle disorders.
10. Geriatric Nutrition — Age-related physiological decline, sensory changes, altered nutrient absorption, drug-nutrient interactions, functional foods, and dietary management for the elderly.

Practical / Lab Work

1. Preparation of a balanced weaning food chart and complementary feeding schedule for infants.
2. Planning and preparing nutrient-dense meal plans for pregnant and lactating women.
3. Formulation of a low-cost, balanced tiffin menu for school-going children.
4. Dietary assessment and meal planning for an elderly individual with chewing difficulties.
5. Preparation of a nutritional handout on iron-deficiency anemia prevention in adolescent girls.

1. Principles of Diet Planning — Fundamentals of meal planning, food groups, exchange lists, nutrient density, portion control, and balancing calories against energy expenditure.
2. Dietary Assessment Methods — Anthropometric measurements, 24-hour dietary recall, food frequency questionnaires, dietary history analysis, and clinical assessment of nutritional status.
3. Calculating Energy and Nutrient Needs — Determining basal metabolic rate, total energy expenditure, macronutrient distribution ratios, and micronutrient allowances using standard Indian reference tables.
4. Menu Planning for Healthy Individuals — Steps in drafting daily balanced menus, seasonal food selection, cultural preferences, budget considerations, and practical cooking methods.
5. Therapeutic Diet Modifications — Modification of normal diets in consistency, energy, and nutrient levels, including liquid, soft, high-protein, and sodium-restricted diets.
6. Nutrition Counseling Fundamentals — Communication skills, counseling theories, rapport building, interviewing techniques, identifying psychological barriers, and setting realistic dietary goals for clients.
7. Behavioral Change Strategies — Stages of change model, motivational interviewing, cognitive behavioral approaches, overcoming resistance, and relapse prevention in dietary adherence.
8. Nutrition Education Tools — Designing educational aids, leaflets, audio-visual materials, food display models, and group counseling strategies for community nutrition awareness.
9. Documentation and Dietetic Ethics — Clinical case recording, maintaining patient confidentiality, legal ethical standards, follow-up scheduling, and monitoring client progress systematically.
10. Counseling for Lifestyle Disorders — Specialized counseling methods for clients with obesity, hypertension, diabetes mellitus, dyslipidemia, and metabolic syndrome to sustain healthy behaviors.

Practical / Lab Work

1. Calculation of individual energy and macronutrient needs using standard food exchange lists.
2. Conducting a 24-hour dietary recall and analyzing nutritional adequacy of the recorded diet.
3. Planning a therapeutic meal plan with modified consistency for post-operative recovery.
4. Mock nutrition counseling role-play session addressing patient non-compliance with dietary advice.
5. Designing an educational brochure on healthy eating habits for sedentary office workers.