Description
Course Name: Certificate in Dietician & Nutrition
Course Id: CDN/Q0001.
Eligibility: 10+2 Grade (higher secondary) or Equivalent.
Objective: A Certificate in Dietician & Nutrition is a specialized program designed to provide individuals with the foundational knowledge and practical skills required to work as dietitians or nutritionists. The course focuses on the science of food, nutrition, and the role of diet in promoting health and preventing diseases. It is ideal for those interested in pursuing careers in the healthcare, wellness, and fitness industries, particularly in areas related to food and nutrition counseling.
Duration: Two Month.
How to Enroll and Get Certified in Your Chosen Course:
Step 1: Choose the course you wish to get certified in.
Step 2: Click on the “Enroll Now” button.
Step 3: Proceed with the enrollment process.
Step 4: Enter your billing details and continue to course fee payment.
Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
Step 7: Once you complete the course, take the online examination.
Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.
| Marking System: | ||||||
| S.No. | No. of Questions | Marks Each Question | Total Marks | |||
| 1 | 10 | 5 | 50 | |||
| 2 | 5 | 4 | 20 | |||
| 3 | 5 | 3 | 15 | |||
| 4 | 5 | 2 | 10 | |||
| 5 | 5 | 1 | 5 | |||
| 30 | 100 | |||||
| How Students will be Graded: | ||||||
| S.No. | Marks | Grade | ||||
| 1 | 91-100 | O (Outstanding) | ||||
| 2 | 81-90 | A+ (Excellent) | ||||
| 3 | 71-80 | A (Very Good) | ||||
| 4 | 61-70 | B (Good) | ||||
| 5 | 51-60 | C (Average) | ||||
| 6 | 40-50 | P (Pass) | ||||
| 7 | 0-40 | F (Fail) | ||||
Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Syllabus
Fundamentals of Nutrition: Introduction to nutrition and its importance, Macronutrients: carbohydrates, proteins, fats, Micronutrients: vitamins and minerals, Functions of food in the human body, Balanced diet and food groups, Caloric value of food items, Recommended dietary allowances (RDA), Nutritional needs at different life stages, Water and its role in nutrition, Overview of food science and food composition.
Human Physiology and Digestive System: Basics of human anatomy, Structure and function of the digestive system, Digestion and absorption of nutrients, Metabolism and energy production, Hormonal regulation of digestion, Role of liver and pancreas in digestion, Nutrient transport and storage, Common digestive disorders, Nutrition and immunity, Link between physiology and dietary planning.
Diet Planning and Nutritional Assessment: Dietary survey methods and tools, Anthropometric measurements, Biochemical and clinical assessments, Creating diet charts and meal plans, Nutrition for children and adolescents, Nutrition for pregnant and lactating women, Diet planning for elderly individuals, Nutrition in different lifestyles (active, sedentary), Personalized diet plans and customization, Software and digital tools in diet planning.
Therapeutic Nutrition: Introduction to therapeutic diets, Nutrition in diabetes management, Diet for hypertension and heart diseases, Renal and liver disease nutrition, Gastrointestinal disorders and dietary management, Nutrition for obesity and weight control, Food allergies and intolerances, Cancer and immune-related dietary support, Tube feeding and enteral nutrition, Role of dietitian in clinical settings.
Food Safety and Public Health Nutrition: Food safety standards and hygiene practices, Food adulteration and prevention, Food labeling and regulations, Community nutrition programs, Malnutrition and public health strategies, Role of dietician in public health, National nutrition policies and programs, Fortification and supplementation, Nutrition education and awareness campaigns, Monitoring and evaluation in public nutrition.
Professional Practice and Career Skills: Ethics in dietetics and client confidentiality, Counseling skills and communication, Record keeping and documentation, Presentation and public speaking skills, Building client trust and motivation, Starting a private practice or clinic, Working in hospitals and wellness centers, Career paths in dietetics and nutrition, Internship and practical exposure, Resume writing and interview preparation.
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