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SYLLABES
Basic nutrition
• Nutrients and their function
• Food pyramid and balanced diet
• Energy metabolism
Components of body weight
• LBM, FFM, Adipose tissue, water
• Hypertrophy and hyperplasia.
Regulation of body weight
• Longterm and Shorterm
• Theories related to weight management: fat cell theory, set point theory.
• Factors regulating energy intake and body weight
Weight imbalance: obesity
• Measurement of Obesity
• Calculating Body Mass Index (BMI)
• Biologic and Medical Causes
• The Biologic Pathway to Appetite
• Specific Genetic Factors
• Medical or Physical Causes of Obesity
• Effects of Certain Medications
• Cultural and Emotional Causes
• Television and Sedentary Habits
• Fast Foods and Restaurant Eating
• Stress
• Tissue adaptation to weight loss.
• Risk Factors
- Risk by Age
- Risk by Gender
- Risk by Economic Group
- Ethnic Groups
• Dietary Habits That Increase Risk
- Night-Eating Syndrome
- Binge Eating and Eating Disorders
- Restrained Eating
- Infrequent Eating
• Specific Groups at Risk
- Anyone with Sedentary Lifestyles
- Ex-Smokers
- Shift-Workers
- People with Disabilities
• Obesity in Children: Special Considerations
• Definition of Obesity in Children
• Causes and Risk Factors for Obesity in Children
- Lifestyle Factors
- Family History
- Ethnic and Socioeconomic Factors
- Factors Surrounding Birth
• Biologic Effect of Childhood Obesity on Adult Weight
• Health Consequences of Childhood Obesity
• Managing Overweight and Obese Children
• Complications
- General Adverse Effects of Obesity
- General Adverse Effects of Being Overweight (Not Obese)
- Heart Disease and Stroke
- Insulin Resistance, Type 2 Diabetes, and Metabolic Syndrome
- Cancer
- Reproductive and Hormonal Problems
- Effects on the Lungs
- Effect on the Liver
- Sleep Disorders
- Emotional and Social Problems
• Weight Loss and Maintenance
- Key Components of a Lifestyle Change Program
- Weight Management
- Calorie Restriction
- Fat and Sugar Substitutes
- Fat Substitutes
- Artificial Sweeteners.
• Liquid Meal Replacements
• Support Groups and Behavioral Approaches
- Commercial and Non-Profit Support Programs for Weight Loss
- Cognitive Behavioral Approaches and Psychosocial Aspects
- Stress-Reduction Techniques
• Changing Sedentary Habits and Exercise
• Medications
- Over-the-Counter Weight Loss Products and Herbal Remedies
- Warnings on Some Ingredients in Over-the-Counter Diet Products
Orlistat (Xenical)
Sibutramine (Meridia)
• Commercially available Nutricional Supplemnts
• Bariatric Surgery and Restrictive Banding Procedures
- Side Effects and Complications
- Medical nutrition therapy
Weight imbalance: Excessive leanness
• Etiology
• Assessment
• Management
Nutrition in eating disorders:
• Anorexia nervosa
• Bulimia nervosa
• Binge eating
Planning diets in relation to weight management. (practicals)
Mock Counseling Sessions
Healthy Cooking Tips
Course Objectives:
The primary purpose of the course is to introduce the student to latest research in the filed of weight management and applied areas within the field.
- Develop a broad understanding of the field with respect to weight management
- Understand the basic nutrition and its impact on weight management.
- Understand the concept of obesity and its related complications.
- Understand the nutritional requirements of children and adults.
- Understand the effect of eating disorders on physical and psychological health.
- To gain knowledge about various commercial nutritional supplements and medicines for weight management.
- To plan diets in relation to weight management.
ELIGIBILITY
M.B.B.S, B.D.S, B.H.M.S, B.A.M.S, B.U.M.S, Dieticians, Physiotherapists, Fitness trainers and Health professionals.
ATTENDANCE POLICY
• 95 % Attendance is compulsory. (114 days out of 120 days). Any student who fails to abide by this rule will be held up for giving final exams.
• Minimum percentage required to clear internal exams is 40%.
• The Personal Project must be turned in by the due date for credit. No late Projects/ assignments will be accepted.
• It is expected that you attend all the class meetings, read lecture notes, and keep up with the reading assignments as well as written assignments.
• Refer to this syllabus throughout the semester.
Special Note: Cell Phones must be turned off during class time
Grading Scale:
75% and above - A
60-74.9% - B
50-59.9% - C
Less than 50% - F (FAIL)
Course requirements:
• Internal exams (3)
• Individual assignments (2)
• Group project (1)
• Class assignments
Marking System:
Internal exams - 15% of total marks
Individual assignments - 10% of total marks
Group project - 5% of total marks
Class assignments - 5 % of total marks
Practical - 15% of total marks
Final exam - 50% of total marks
COURSE MATERIAL
Course Material will be provided.
Faculty
- Sr. Consulting Dietician (R.D.)
- Professional Lecturers in the field of Clinical Nutrition.
PASSING MARKS
50%
DURATION
4 Months
VALIDITY
2 yers
RENEWAL
After 2 yrs
(Re-appearing for Exam or collecting 2.0 points by attending workshops, doing other courses)
FEES
Regular Correspondence Re-Exam
RS.12,000/- Rs.9,500/- Rs.1,000/-
+ Service Tax 10.30% extra on above
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