Since 1999

Basic Nutrition

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Syllabus

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•   Nutrients and their function

•   Food pyramid and balanced diet

•   Energy metabolism

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Course Objective

 

 

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.

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Eligibility

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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.

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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.

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Grading System

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    75% and above -   A

    60-74.9%         -   B

    50-59.9%         -   C                         

    Less than 50%   -   F (FAIL)

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Course Requirement

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• Internal exams (3)

• Individual assignments (2)

• Group project (1)

• Class assignments

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Marking System

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    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

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Course Material

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   Course Material will be provided.

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Faculty

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• Sr. Consulting Dietician (R.D.)

• Professional Lecturers in the field of Clinical Nutrition

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Passing Marks

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• 50%