Fellowship in Nutrition and Dietetics

About Course

Course Overview: The Fellowship in Nutrition and Dietetics is designed for healthcare professionals and individuals interested in specializing in clinical nutrition. This course covers the principles of human nutrition, dietary management for various health conditions, and the role of nutrition in disease prevention and health promotion. Participants will acquire advanced knowledge of diet planning, nutritional assessments, and therapeutic diets, enabling them to work as clinical nutritionists or dietitians in healthcare settings.

This fellowship emphasizes the science behind nutrition and its practical application in managing diseases such as obesity, diabetes, cardiovascular disorders, and malnutrition.

Duration of the Course: One Year

Understand Human Nutrition: Learn the scientific principles of nutrition and its impact on human health.
Nutritional Assessments: Develop skills in assessing dietary intake, nutritional status, and health risks.
Dietary Management: Understand how to design therapeutic diets for various medical conditions.
Preventive Nutrition: Learn the role of nutrition in preventing chronic diseases and promoting overall health.
Public Health Nutrition: Explore nutrition’s role in public health, focusing on maternal and child nutrition, and community nutrition programs.
Critical Care Nutrition: Gain expertise in managing the nutritional needs of critically ill patients.

Course Content

Module 1 – Introduction to Nutrition and Dietetics : Weeks 1-4

Week 1: Fundamentals of human nutrition

00:00
Week 2: Macronutrients – carbohydrates, proteins, and fats

00:00
Week 3: Micronutrients – vitamins and minerals

00:00
Week 4: Energy balance and metabolism

00:00

Module 2 – Nutrition in Health and Disease : Weeks 5-8

Module 3 – Clinical Nutrition: Managing Diseases : Weeks 9-12

Module 4 – Nutrition in Special Populations : Weeks 13-16

Module 5 – Nutritional Assessments and Tools

Module 6 – Public Health Nutrition : Weeks 21-24

Module 7 – Therapeutic Diets and Meal Planning : Weeks 25-28

Module 8 – Nutrition in Critical Care : Weeks 29-32

Module 9 – Behavioural Aspects of Nutrition : Weeks 33-36

Module 10 – Research and Innovations in Nutrition : Weeks 37-40

Exam Preparation and Case Studies : Weeks 41-44

Final Assessment : Weeks 45-48

Optional Clinical Training : Weeks 49-52

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About Course

Fellowship in Nutrition and Dietetics

What Will You Learn?

Course Content

Module 1 – Introduction to Nutrition and Dietetics : Weeks 1-4

Week 1: Fundamentals of human nutrition

Week 2: Macronutrients – carbohydrates, proteins, and fats

Week 3: Micronutrients – vitamins and minerals

Week 4: Energy balance and metabolism

Module 2 – Nutrition in Health and Disease : Weeks 5-8

Week 5: Nutritional needs across the lifespan (infancy, adolescence, adulthood, elderly)

Week 6: Role of nutrition in health maintenance and disease prevention

Week 7: Impact of poor nutrition on health (malnutrition, obesity)

Week 8: Nutritional deficiencies and their management

Module 3 – Clinical Nutrition: Managing Diseases : Weeks 9-12

Week 9: Nutrition in diabetes and metabolic disorders

Week 10: Cardiovascular diseases – dietary management

Week 11: Gastrointestinal disorders – therapeutic diets

Week 12: Renal disease and nutrition

Module 4 – Nutrition in Special Populations : Weeks 13-16

Week 13: Maternal and child nutrition

Week 14: Pediatric nutrition and growth

Week 15: Elderly nutrition and geriatric care

Week 16: Nutrition in athletes and physically active individuals

Module 5 – Nutritional Assessments and Tools

Week 17: Dietary assessments – 24-hour recall, food frequency questionnaires

Week 18: Anthropometric assessments (BMI, body composition)

Week 19: Biochemical and clinical assessments

Week 20: Interpreting nutritional data and developing nutrition care plans

Module 6 – Public Health Nutrition : Weeks 21-24

Week 21: Community nutrition programs

Week 22: Nutrition policy and food security

Week 23: Global health and malnutrition

Week 24: Nutrition education and communication strategies

Module 7 – Therapeutic Diets and Meal Planning : Weeks 25-28

Week 25: Designing therapeutic diets for chronic diseases

Week 26: Dietary planning for weight management and obesity

Week 27: Dietary guidelines for hypertension and cardiovascular diseases

Week 28: Nutrition for cancer patients

Module 8 – Nutrition in Critical Care : Weeks 29-32

Week 29: Nutritional needs in ICU patients

Week 30: Parenteral and enteral nutrition

Week 31: Feeding strategies for critically ill patients

Week 32: Monitoring and adjusting critical care nutrition

Module 9 – Behavioural Aspects of Nutrition : Weeks 33-36

Week 33: Psychological factors affecting eating behavior

Week 34: Nutrition counseling and behavior change techniques

Week 35: Eating disorders and their nutritional management

Week 36: Cultural and social influences on dietary habits

Module 10 – Research and Innovations in Nutrition : Weeks 37-40

Week 37: Nutrigenomics and personalized nutrition

Week 38: Recent advances in clinical nutrition

Week 39: Role of supplements and functional foods

Week 40: Evaluating research in nutrition

Exam Preparation and Case Studies : Weeks 41-44

Week 41: Review of core concepts in nutrition and dietetics

Week 42: Case-based discussions on therapeutic diets

Week 43: Mock exams and practice assessments

Week 44: Oral exam preparation

Final Assessment : Weeks 45-48

Week 45-46: Written and practical exams

Week 47: Research project submission or case presentation

Week 48: Final evaluations and certification

Optional Clinical Training : Weeks 49-52

Clinical rotations in hospitals or nutrition clinics (optional)

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