Description
Course Name: Certificate in Dietician & Nutrition
Course Id: CDN/Q0001.
Education Qualification: Graduate.
Duration: 90 Hrs (Equivalent to Three Month).
Total Credits: 18.
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 get Study Material Login id and Password on your email id.
Step 7- After Completion of Course Study give Online Examination.
Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).
Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.
Online Examination Detail:
- Duration- 120 minutes.
- No. of Questions- 60. (Multiple Choice Questions).
- 10 Questions from each module, each carry 10 marks.
- Maximum Marks- 600, Passing Marks- 40%.
- There is no negative marking in this module.
| 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 | 41-50 | P (Pass) |
| 7 | 0-40 | F (Fail) |
Benefits of Certification:
- Government Authorized Assessment Agency Certification.
- Certificate Valid for Lifetime.
- Lifetime Verification of Certificate.
- Free Job Assistance as per your Interest Area.
Certificate in Dietician & Nutrition
Food Preservation Strategies: Postharvest handling of grains and pulses, minimal processing of fruits and vegetables, natural antimicrobials for food preservation, water activity and food preservation, canning and sterilization of foods, high-pressure treatment in food preservation, hygienic design and sanitation.
Food Service Management: Introduction, objectives, scope of food service industry, hospital food service management, kitchen: physical facilities and layout, food materials management, process of food production, food production methods in hospital, tools of management and food management, and classification of food service equipment. types of menus and menu planning.
Human Physiology: Introduction to the human body, the cells, tissues and organization of the body, the blood, the cardiovascular system, the lymphatic system, the nervous system, the endocrine system, the respiratory system, resistance and immunity.
Nutrition Principles: Nutrition science, food components and energy, variety, moderation and balance, metabolism, types of carbohydrates, amino acids and proteins, types of fatty acids, functions of lipids, water balance, characteristics of vitamins, water- soluble vitamins, evaluating body weight, the energy balance principle, treatment for obesity.
Community Nutrition: Introduction, meaning of nutrition, health and community nutrition, concept of health care, factors effecting food consumptions, sign and symptoms of protein energy malnutrition, nutrition deficiency control programs, supplementary feeding programs, integrated child development services.
Family Meal planning: Objectives, food groups, balanced diet, factors affecting meal planning, modification of family meals for various age groups, need for special diet.
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