Course Name: Diploma in Diet Assistant
Course Id: DDA/Q1001.
Education Qualification: 12th Pass.
Course and Exam Fee: 3000.
Certification Process under Recognized Prior Learning (RPL) Mode.
How You will Get Diploma Certificate:
Step 1- Select your Course for Certification.
Step 2- Click on Enroll Now.
Step 3- Proceed to Enroll Now.
Step 4- Fill Your Billing Details and Proceed to Pay.
Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.
Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.
Step 6- After Payment You will receive Study Material and Online Examination link on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination within 7 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 30 days.
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple choice Questions).
Maximum Marks- 600, Passing Marks- 40%.
There is No Negative marking in this module.
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.
Student Course Enquiry Form:
Diploma in Diet Assistant
|Name of Paper||M. Marks||Pass Marks|
|Role of Diet Assistant||100||40|
|Food Safety & Hygiene||100||40|
|Documentation & Records||100||40|
|Safety & First Aid||100||40|
|Sensitization Towards Organization Policies & Procedure||100||40|
Role of Diet Assistant
Definition of food, nutrition, health, Nutraceuticals and Nutrigenomics, Dimension of health and function of food- Physical, social and mental health, Food guide – Basic food groups, my plate, Protein, Carbohydrate, Fat-Classification, functions, Digestion& absorption (in brief), RDA, sources and deficiencies, Calcium, Phosphorus and magnesium: Functions, absorption, RDA, sources and deficiencies, Iron, Zinc, Fluorine and Iodine: function, absorption, RDA, sources and deficiency.
Food Safety & Hygiene
Food Processing Operations, Principles, Good Manufacturing Practices, Principles and Basics of Food Chemistry and their role in Human Nutrition, Food Microbiology & General principles of Food Hygiene, Computer Science and Information Technology, Digital Logic: Logic functions, Minimization, Design and synthesis of combinational and sequential circuits; Number representation and computer arithmetic (fixed and floating point), Basic Nutrition, Sanitation & Hygiene, Food Chemistry & Food Commodities, Biochemical Analysis, Food Process Technology & Food Microbiology.
Documentation & Records
Filing Methods, Storage, and, Organizational Aspects of Medical Record Department/Services, Introduction to Medical Records, Common Medical Record Errors, The Nature of Court Hearings and Trials, Electronic Medical Records, Client Consents and Course Conclusion, Understand why societies, cultures, organizations, and individuals create and keep records, Participation in class discussions – active engagement with course material, raising questions, contributing to classroom discussions, important note on plagiarism.
Dietician-Clinical/Community/Public Health/Research, Teaching/Research scholar, Food service manager, Animal nutritionist, Health promotion specialist, International aid/Development worker, Health & Wellness coach, Communication Skills, Self-Management Skills, ICT Skills, Entrepreneurial Skills, Green Skills, Food and Nutrition: Basic Concepts, Nutrition through the Life Cycle, Public Health and Nutrition: Basic Concept, Public Health and Nutrition Disorders, Public Health and Nutrition: Programmes and Policies, Nutrition Education, Communication and Behaviour Change.
Safety & First Aid
Introduction, General Principles, Body Structure and Functions, Positioning of Casualty, The Unconscious Casualty, Resuscitation, Bleeding, Management of Shock, Burns and Scalds, and Accidents caused by Electricity, Rescue and Transport of Casualty, Other Topics, General Principles, Body Structure and Functions, Positioning of Casualty, The Unconscious Casualty, Management of Shock, Burns and Scalds, and Accidents caused by Electricity.
Sensitization towards Organization Policies & Procedure
Meaning of communication, Importance and purpose of communication, Dimensions of Communication, Downward Communication, Upward Flow of Communication, Lateral / Horizontal Communication, Benefits to the Industry, AICTE guidelines for organizing internship, guidelines for industry for providing internship, internship report, monitoring & evaluation of internship, procedures / formats for organizing internships, benefits of internship.