Course Name: Diploma in Herbs and Natural Diet
Course Id: DH&ND/Q1001.
Education Qualification: 10th Pass.
Course and Exam Fee: 4000.
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 Herbs and Natural Diet
|Name of Paper||M. Marks||Pass Marks|
|Anatomy & Physiology||100||40|
|Introduction to Herbal Sciences||100||40|
|Pharmacopeia Drugs of Plant Origin||100||40|
|Fundamentals of Nutrition & Food Science||100||40|
Anatomy & Physiology
Nutritional Biochemistry, Food Science and Processing, Methods of Cookery, Milk and Milk Products – Preparation and Utilization, Cereals and Millets : Preparation and Utilization, Environmental Studies and Disaster Management, Food Service Management, Nutritional Biochemistry, Food Processing and Packaging, Sports Nutrition and Physical Fitness, Fruits and Vegetables: Preparation and Utilization, Elementary Human Physiology, Technical Writing, Agricultural Informatics, Fundamental of Food Microbiology, Principles of Human Nutrition, Food Preservation and Storage.
Introduction to Herbal Sciences
Introduction to Herbal Sciences, Introduction to Pharmacopoeia, Cryptogams I (Algae and Fungi), Techniques in Chromatography, Electrophoresis, Spectroscopy, Vegetative Propagation Techniques, Sexual Reproduction in Angiosperms, Hydroponics, Polyhouse Technology, Primary Metabolites, Plant Sciences, Modern Plant Authentification Techniques, Cultivation Practices, Phytoconstituents, Pharmacopeial Drugs of Plant Origin, Enzymology, Plant Sciences, Genomics, Proteomics, Bioinformatics and Biostatistics, Cultivation Practices, Phytoconstituents, Historical Background, Present Status and Scope of the following, Cryptogams – Bryophytes and Pteridophytes.
Introduction of community nutrition, Community nutrition as a field, public health nutrition, goals of nutrition programme, dietary guidelines, present trends and focus on community nutrition, Direct Nutrional status, Direct nutritional assessment of human groups, Diet survey methods, nutritional anthropometry, clinical signs, Indirect nutrtional status, health policy indicators, social and economic indicators, Community nutrition programmes, National community nutrition programmes, indicators of the provision of health care; food consumption pattern and pds, factor affecting food choices, assessment of nutritional knowledge.
Pharmacopeia Drugs of Plant Origin
Human Anatomy and Physiology, Biochemistry, Pathophysiology, Computer Applications in Pharmacy, Environmental sciences, Human Anatomy and Physiology, Pharmaceutical Organic Chemistry, Biochemistry, Computer Applications in Pharmacy, Pharmaceutical Organic Chemistry, Industrial Pharmacy, Medicinal Chemistry, Herbal Drug Technology, Pharmaceutical Biotechnology, Herbal Drug Technology, Instrumental Methods of Analysis, Instrumental Methods of Analysis, Biostatistics and Research Methodology, Social and Preventive Pharmacy, Pharma Marketing Management, Pharmaceutical Regulatory Science.
Fundamentals of Nutrition & Food Science
Basic definition, function, classification and dietary sources of foods, nutrition and dietetics, Concept of malnutrition, health, immunity by food and functions of food, Classification of macronutrients and micronutrients, Definition, classification and role of nutraceuticals, Introduction to chemistry of prebiotics and probiotics as functional foods, Effect of nutraceuticals on health and prevention of diseases, Beneficiary microbes and there metabolism for improving health, Nutritional principals of adaptation during special circumstances of weather, professions and diseases.
Basics of energy metabolism, nutrition & dietetics, Chemistry of carbohydrates & their related metabolism, Amino acids, Chemistry of Proteins & their related metabolism, Chemistry of Lipids & their related metabolism, Enzymes, Acid base balance concepts & disorders, Classification, general mode of action, Water & fat soluble vitamins, Water metabolism, Hyperglycemia & hypoglycemia, Liver functions and their assessment, Renal functions tests, Tumor markers & their clinical applications, General concepts & functions of immunoglobulins.