Course Detail at UBAS

M.Phil. Human Nutrition & Dietaries

 

Semester I
Course No.	Subject	Cr. Hr.
CN-704	Bioactive Components and Health	3(3-0)
CN-705	Therapeutic and Complementary Nutrition	3(3-0)
CN-706	Physiology and Biochemistry of Nutrition	3(3-0)
CN-707	Public Health Nutrition	3(2+1*)
		12

 

Semester II
Course No.	Subject	Cr. Hr.
CN-708	Experimental Statistics	3(3-0)
CN-709	Dietetics	3(2+1*)
CN-710	Research Methods in Human Nutrition	3(2+1*)
CN-711	Maternal and Pediatric Nutrition	3(2+1*)
		12

 

Semester III & IV
Course No.	Subject	Cr. Hr.
CN-712	Research and Thesis	6*
		6

 

 

Optional Courses
Course No.	Subject	Cr. Hr.
CN-700	Principles of Human Nutrition	3(3-0)
CN-701	Assessment of Nutritional Status	3(2+1*)
CN-702	Nutrition Through the Life Cycle	3(3-0)
CN-703	Food Toxicology and Additives	3(3-0)
CN-713	Laboratory Techniques in Human Nutrition	3(2+1*)
CN-714	Food Safety and Quality Management	2(2-0)
CN-715	Community Nutrition	2(2-0)
CN-716	Sports Nutrition	2(2-0)
CN-717	Novel Food Processing Technologies and Nutritional Concerns	3(2+1*)
CN-718	Nutrition in Critical Care Process	3(2+1*)
CN-719	Global issues in Food and Nutrition	3(3-0)
Note: * 1 credit hour is equal to 3 contact hours		Total Credit Hours = 30

 

DETAIL OF COURSES

M.Phil. HN&D

Semester I
Title of Course	Bioactive Components and Health
Course Code	CN-704
Credit Hours	3

 

Learning Objective:

• To understand the relationship of bioactive components and health in prevention and treatment of diseases

Course Description:

• The course aim to enable students to enhance their knowledge on emerging health issues and their treatment with bioactive components of foods.

Course Content:

Bioactive components–definition, history, world economics, future potential and medical herbalism; bioactive components in plants and their antioxidant capacity; reactive oxygen species and oxidative stress; effect of antioxidants on reactive oxygen species; antioxidant defense mechanism; types of bioactive components; conventional and advance techniques for the extraction of bioactive components; elaborating the structure; functions and occurrence of bioactive components like polyphenols, flavonoids, phenolic acids etc.; measurement of antioxidant capacity of bioactive components; bioactive components from various sources i.e. plants, animals and microorganisms; medicinal plants and management of various diseases i.e. diabetes mellitus, hypertension, cardiovascular diseases, cancer etc.

Recommended Books:

1. Connor, J. R., & Lee, S. Y. (2010). Bioactive compounds and cancer (pp. 469-496). J. A. Milner, & D. F. Romagnolo (Eds.). Humana.
2. Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F., … & Etherton, T. D. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular  disease  and  The  American  journal   of  medicine, 113(9), 71-88.

 

Title of Course	Therapeutic and Complementary Nutrition
Course Code	CN-705
Credit Hours	3

 

Learning Objectives:

• To understand the relationship of therapeutic and complementary nutrition during the lifecycle
• To give evidence-based knowledge of the dietary modifications and guidelines for disease prevention and health promotion

Course Content:

Fundamentals of integrative nutrition; Phytochemical and disease prevention; Popular diets; Integrating therapeutic and complementary nutrition: Pregnancy and lactation, infant and child health, adolescence, women’s health, men’s health, skeletal system and joint health, respiratory health, skin health; Healthy eating habits for infants, toddlers and young children; Best practices for dietary guides: Mediterranean, American, Asian, DASH diet. Complementary feeding for special children. Use of supplements in digestive and metabolic problems; Nutrient requirements.

Recommended Books:

1. Cataldo, C. B., DeBruyne, L. K., & Whitney, E. N. (1992). Nutrition and diet therapy: principles and practice (No. Ed. 3). West Publishing
2. Sharma, M., & Madhu, S. (2011). Therapeutic Pediatric Nutrition. JP Medical

 

Title of Course	Physiology and Biochemistry of Nutrition
Course Code	CN-706
Credit Hours	3

 

Learning Objectives:

• To acquaint students with concepts and mechanisms involved in normal and in conditioned based physiology of human body
• To understand mechanisms of physiological systems and biochemical phenomenon in human body

Course Description:

• The course will expand understanding of biological roles of nutrients and their metabolism using basic knowledge in physiology, biochemistry, cell biology and molecular biology.

Course Content:

Major dietary sources, carbohydrates, lipids, protein, structure and properties of macronutrients intake levels, physiological role, and requirement of major nutrients. Vitamins and minerals; nutritional requirements of humans. Introduction to digestive system: mouth, stomach and small intestine; digestion and absorption of nutrients, metabolism of carbohydrates: glycolysis, citrate cycle, pentose phosphate pathway, pyruvate metabolism; lipid metabolism, protein metabolism. The role of nutrition in growth and health through the life cycle. The biological determinants of nutrient requirements and the assessment of nutrient status in individuals and populations. Stimulation and hormonal regulation of the digestive system, Biochemical mechanisms of digestion, absorption and metabolism, Transport and storage physiology, Effects of gut microbiota on digestion, nutrient status and systemic physiology, Intolerance and malabsorption syndromes., Antioxidants, Regeneration/ redox pathways, Amino acid biochemistry: Regulation, metabolism and amino transferases, Waste nitrogen and the urea cycle. The role of prostaglandins, leukotrienes and cytokines, Nutritional influences on inflammation pathology. Biochemical mediators of inflammation.

Recommended Books:

1. Cole, A. and Kramer, P.R. (2015) Human Physiology, Biochemistry and Basic Medicine. Elsevier Science, USA.
2. Stipanuk, M.H. and Caudill, M.A. (2013) Biochemical, Physiological, and Molecular Aspects of Human Nutrition – E-Book. Elsevier Health Sciences, USA
3. Sareen S. G., Jack L.S. James L.G.2009. Advanced Nutrition and Human Metabolism. 5^th edition. Publisher Wadsworth, Belmont, CA, USA

Title of Course	Public Health Nutrition
Course Code	CN-707
Credit Hours	2

 

Learning Objectives:

• Learn the core concepts in public health and understand how they have been and are currently applied to nutrition.
• Understand how health problems related to nutrition are assessed at the population level
• Explain the global public health issues with emphasis on our local scenario.

Course Content:

History of medicine and birth of public health concept; Changing concepts in public health and foundations of public health nutrition, applying concept of health and disease; Concepts of control- disease control, disease elimination, disease eradication, monitoring and surveillance; Levels of prevention, modes of intervention; Principles of epidemiology and epidemiological methods- observational studies (Descriptive and analytical); Experimental or interventional studies (Randomized clinical trials, community intervention studies), concept of association and causation; Disease prevention and control system; Demography-demographic cycle; The importance of public health nutrition Programmes in preventing disease and promoting adult health; Nutritional problems of public health, (global and local)- low birth weight, Protein energy malnutrition, Xeropthalmia, Nutritional anemia; Iodine deficiency disorders, Beriberi and thiamine deficiency; Pellagra; Rickets and osteomalacia; Scurvy; Zinc deficiency; Dental caries and fluorosis; Nutritional neuropathies; Riboflavin deficiency; vitamin B6 deficiency; Minor nutritional disorders and clinical signs.

Title of Course	Practical Public Health Nutrition
Course Code	CN-707
Credit Hours	1*

 

Design a research project using one of the epidemiological methods to investigate the nutritional problem in local community and present it with suggested solutions.

Recommended Books:

1. Michael J. G., Barrie M. M., John N. K. and Lenore A. 2004. Public Health Nutrition. Wiley Blackwell
2. Sari E. 2011. Nutrition in Public Health, A Handbook for Developing Programmes and Services. 3^rd Jones and Bartlett Learning International, London, UK.
3. Mark and Worsley T. (Editors). Public Health Nutrition, From Principles to Practice. Allen & Unwin Book Publishers, Australia.

 

Semester II
Title of Course	Dietetics
Course Code	CN-709
Credit Hours	2

 

Learning Objectives:

• To develop viable nutrition care plans for patients with special conditions requiring nutritional modification for the promotion of health.
• To describe, interpret and be able to apply various nutritional assessment methods to evaluate nutritional status of individuals

Course Content:

Dietetics, history and importance; Role of a dietitian in clinical practice, responsibilities of a clinical dietitian; Assessment of nutritional status; Anthropometry, biochemical studies, clinical data, dietary history; Diet according to different groups; Energy value of different foods, carbohydrates, fats, proteins; Normal and therapeutic diets; Nutritional counseling and clinical practices, the people involved in counseling; Counseling child, adult and family, counseling the adult learner; Counseling skills for behavior change. Diets in the diseases of the gastrointestinal system; Peptic ulcer, gastritis, constipation, diarrhea, mal-absorption syndrome; Celiac disease, lactose intolerance, diets in cardiovascular diseases; Ischemic heart diseases, Dyslipidemia, hypertension; Diet in renal diseases; Dietary modifications in diabetes mellitus; Diet in the liver diseases; Hepatitis, alcoholic liver disease; Diet in surgical conditions; Pre-operative and post-operative; Diets in inborn errors of metabolism; Diet in deficiency states; Anemia, protein energy malnutrition. Drug-nutrient interaction, Nutritional care in disorders of the immune system (AIDS). Nutrition in the prevention and treatment of cancer. Nutrition in pulmonary disease. Diseases of infancy and childhood, inborn errors of metabolism and nutritional care of the child with a birth defect. Geriatrics nutritional considerations. Relationship between diseases processes and food intake and the changes in intake required in treatment.

Title of Course	Practical Dietetics
Course Code	CN-709
Credit Hours	1*

 

Interpretation of food guide pyramid, food composition tables, performing anthropometry, calculating energy requirements, interpretation of BMI, dietary history, clinical findings. Planning a normal diet, texture modified diets; Clear fluid diet, full fluid diet, soft diet, semi-solid diet; Energy modified diets, high calorie diet, restricted calorie diet, bland diet, high fiber diet, low residue diet; Modified carbohydrates diet, moderate carbohydrate diet; Modified proteins diet, high protein diet, restricted protein diet; Modified fats diet, restricted fats diet; Modified micronutrients diet, controlled sodium, potassium and phosphorus diet. Appropriate method of feeding and to calculate maternal and parenteral nutrition formulations. Apply dietetic information to individual clinical situations through the use of case studies and diet calculations.

Recommended Books:

1. Mahan, L. K. and Escott+Stump S. 2008. Krause’s Food & Nutrition Therapy, Elsevier Saunders.
2. Nelms M., Sucher K. 2010. Nutrition Therapy and Pathophysiology, Cengage Learning.
3. Whitney E. N. and Rolfes S. R. 2008. Understanding Nutrition, Thomson Higher Education.
4. King and Helm K. K. 2007. Nutrition Therapy: Advanced Counseling Skills, Lippincott Williams & Wilkins.

 

Title of Course	Research Methods in Human Nutrition
Course Code	CN-710
Credit Hours	2

 

Learning Objectives:

• To familiarize participants with research, design and layout to conduct research of practical significance
• To apply types, tools and methods of research and develop ability to construct data gathering instruments appropriate to the research design.

Course Description:

• The course is aimed at demonstrating specific research objectives and study hypotheses

Course Content:

Definition of research. Writing a research proposal. Composition of research proposal. Development of questionnaires, interviewing techniques, pre-testing questionnaires, analysis of pre-testing questionnaires and development of final questionnaires. Simple random sampling, systematic sampling, cluster sampling, stratified random sampling, probability sampling, non- probability sampling. What measures should be taken to collect quality data. i.e. length of the questionnaire, skills of the interviewers, Animal model for experimental research, Synopsis writing, Research article writing and submission, Research Ethics and Integrity.

Title of Course	Practical Research Methods in Human Nutrition
Course Code	CN-710
Credit Hours	1*

 

Students will complete a research project of their choice, encompassing the major components of research activity, including a review of the literature, hypotheses generation, data collection and analysis, and discussion. Emphasis will be placed on how to define and approach research problems in a way consistent with the practice of human nutrition professionals. Collecting and analyzing field survey data. What statistical techniques be used for cleaning the data? What statistical tests be used on the data? Data entry and analysis in SPSS? How to interpret the data? Students will learn different computer software such as SPSS, MS word, MS PowerPoint, MS Excel, Endnote.

Title of Course	Maternal and Pediatric Nutrition
Course Code	CN-711
Credit Hours	2

 

Learning Objectives:

• To familiarize participants with Maternal and Pediatrics nutritional requirements
• To understand detailed mechanisms as well as nutritional requirements of the children first 1000 days

Course Description:

• The course is aimed at demonstrating guidelines associated with normal growth and development of a child from preconception through early childhood

Course Content:

Nutritional needs of Adolescent girls, Maternal nutritional requirements, Standard ANC protocol from WHO, Important nutrients requirements in pregnancy, International guidelines for nutritional requirement for normal growth and development of Pediatric Population, Breast feeding, Feeding in newborn with congenital disorders, Nutrition in first 1000 days of life, Complimentary feeding, WHO recommended IYCF guidelines, Growth charts, Management of malnutrition (PEM, SAM, MAM), Relactation, Special issues of Lactation in the newborns,( prematurity, post maturity, oral motor dysfunctions, neonatal jaundice, Twins) Special maternal issues of Lactation,(inverted nipples , sore nipple, engorgement ,sick mother, C. section, working mother ) Eating disorders in Pediatric Population and their management (Infantile Anorexia, Sensory food aversions) , Nutritional challenges in special conditions.

Title of Course	Practical Maternal and Pediatric Nutrition
Course Code	CN-711
Credit Hours	1*

 

Guidelines for maternal nutritional assessment, ANC protocols by WHO, Nutritional requirements in pregnancy, Birth outcomes, Nutritional Assessment of pediatric population (Anthropometry, Growth charts);Nutritional assessment of hospitalized medically fragile children ; Measuring Anthropometry according to WHO protocols, Planning and assessing specialized feeding regimen for specific conditions ; Understanding and learning the application of WHO protocols for SAM and MAM children ; Cup feeding; Complementary feed preparation Minimum acceptable diet.

Recommended Books:

1. Samour, P. and King, K. (2012) Pediatric Nutrition. Jones & Bartlett Learning, USA
2. Koletzko, B., Bhatia, J., Bhutta, Z.A., Cooper, P., Makrides, M., Uauy, R., and Wang, W. (2015) Pediatric Nutrition in Practice. S. Karger AG, USA
3. Suskind, D. and Lenssen, P. (2013) Pediatric Nutrition Handbook: An Algorithmic Wiley.

OPTIONAL COURSES

Title of Course	Principles of Human Nutrition
Course Code	CN-700
Credit Hours	3

 

Learning Objectives:

• To familiarize with the role of macro- and micro-nutrients in human nutrition
• To understand the absorption, digestion and metabolism of nutrients in the human
• To abreast knowledge about the health disorders due to consumption of non-optimal quantities of the nutrients

 Course Content:

Introduction: food, nutrients, nutrition, malnutrition – global and local scenario, diet, balanced diet, food groups, foundations of healthy diet, meal planning; Water: functions, regulation in body, dietary requirements, electrolytes and acid-base balance; Carbohydrates: types, role in body, dietary fiber, bulk and alternative sweeteners, recommended intake and energy value; Fats and oils: types, functions, recommendations concerning fat intake, fat substitutes; Proteins: amino acids, protein synthesis and degradation, classification, functions, quality of proteins, dietary requirements; Vitamins: classification, types, sources, role in body; Mineral elements: types, requirements, sources, role in body; Digestion: alimentary tract, digestive juices, secretions; Absorption and metabolism of nutrients: carbohydrates, protein, lipids; Nutrient and dietary deficiency disorders and special nutrient requirements.

Recommended Books:

1. Awan, J.A. 2011. Elements of Food and Nutrition. Unitech Communications, Faisalabad, Pakistan.
2. Bamji, M.S., K. Krishnaswamy and G.N.V. Brahmam. 2009. Textbook of Human Nutrition, 3^rd Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi, India.
3. Eastwood, M. 2003. Principles of Human Nutrition, 2^nd John Wiley & Sons, Inc., New York, USA.
4. Geissler, C. and H. Powers. 2011. Human Nutrition, 12^th ed. Churchill Livingstone, London, UK.

Title of Course	Assessment of Nutritional Status
Course Code	CN-701
Credit Hours	2

 

Learning Objectives:

• To impart hands-on training in nutritional assessment techniques to diagnose health problems
• To understand and apply dietary guidelines for standard nutrient intake
• To select an appropriate method for measuring dietary needs of hospitalized patients.

Course Content:

Nutritional assessment systems: nutrition surveys, nutrition surveillance, nutrition screening. Nutritional assessment methods: anthropometrics, biochemical, clinical, dietary. Measuring food consumption at national level: food balance sheets, total diet consumptions. Food consumption at the household levels: food account, household food records, household 24-hour food record. Measuring food consumption at individual levels: 24-hour recall, repeated 24-hour recall, weighed food records, diet history, food frequency questionnaire. Selecting an appropriate method: determining the mean nutrient intake, calculating the population at risk, ranking individuals by food and nutrient intake.

Title of Course	Practical Assessment of Nutritional Status
Course Code	CN-701
Credit Hours	1*

 

Practicing methods of nutritional assessment (ABCD of Nutritional assessment); Comparison of the data with references values for drawing conclusions.

Recommended Books:

1. Driskell, J.A. and Wolinsky, I. 2011. Nutritional Assessment of Athletes, 2^nd CRC Press, Taylor & Francis Group, New York, USA.
2. Gibson, R.S 2005. Principles of Nutrition Assessment. Oxford University Press Inc., New York, USA.
3. Lee, R.D. and Nieman, D.C. 2012. Nutritional Assessment, 6^th The McGraw-Hill Companies Inc., New York, USA.
4. McGuire, M. and Beerman, K.A. 2011. Nutritional Sciences: From Fundamentals to Food. Cengage Learning, Belmont, CA, USA.

 

Title of Course	Nutrition Through the Life Cycle
Course Code	CN-702
Credit Hours	3

 

Learning Objectives:

• To analyze the nutritional needs during conception, infancy, childhood, adolescence, male and female adults, pregnancy, lactation and during aging
• To suggest dietary recommendations in special clinical conditions

Course Content:

Preconception nutrition: overview, reproductive physiology, nutrition related disruption in fertility, nutrition and contraceptives, other nutrition concerns, premenstrual and polycystic ovary syndrome, obesity and fertility, diabetes prior to pregnancy, disorders of metabolism. Nutrition during pregnancy: status of pregnancy outcomes, embryonic and fetal growth & development, pregnancy weight gain, nutrition and outcome of the pregnancy, common health problems during pregnancy, nutrient needs and dietary guidelines during pregnancy. Nutrition and lactation: human milk composition, benefits of breast feeding, breast milk supply and demand, maternal diet during lactation, factors influencing breastfeeding initiation and duration, common breast feeding conditions, medical contradictions in breast feeding. Infant nutrition: assessing new born health, energy and nutrient needs, development of infant feeding skills, common nutritional problems and concerns, infants at risk. Toddlers and pre-schooler nutrition: normal growth and development, energy and nutrient needs, common nutritional problems, nutrition related conditions, food allergies and intolerances. Child and pre-adolescent nutrition: normal growth and development, energy and nutrient needs, common nutritional problems, prevention of nutrition related disorders, dietary recommendations. Adolescent nutrition: normal physical growth and development, health and eating related behavior, energy and nutrient requirements, overweight and obesity, eating disorders. Adult nutrition: physiological changes of adulthood, maintaining a healthy body, dietary recommendations, nutrient recommendations, nutrition intervention for risk reduction. Geriatric nutrition: physiological changes, nutritional risk factors, dietary recommendations and food safety, nutrient recommendations, nutrition in special clinical conditions.

Recommended Books:

1. Brown, J.E. 2014. Nutrition through the Life Cycle, 5^th Cengage Learning, Belmont, CA, USA.
2. Rolfes, S.R., K. Pinna and E. Whitney. 2015. Understanding Normal and Clinical Nutrition, 10^th Thomson and Wadsworth Publishers, USA.
3. Shetty, P. 2002. Nutrition Through the Life Cycle. Leatherhead International Ltd. And Royal Society of Chemistry, Cambridge, U.K.
4. Worthington-Roberts, B.S. and S.R. Williams.  Nutrition Throughout the Life Cycle. The McGraw-Hill Education, Maidenhead, Berkshire, U.K.

 

Title of Course	Food Toxicology and Safety
Course Code	CN-703
Credit Hours	3

 

Learning Objectives:

• To analyze the nutritional needs during conception, infancy, childhood, adolescence, male and female adults, pregnancy, lactation and during aging
• To suggest dietary recommendations in special clinical conditions

Course Content:

Toxicology: definition, dose-response, absorption, translocation, storage excretion, food toxicology. Toxicity by naturally occurring food toxins: plant origin – accidental toxicity, haemagglutinins, goitrogens, cyanogens, lathyrogens, others; animal origin – honey, quail, eggs, milk, meat, fish. Toxicity by extraneous chemicals: agricultural chemicals, food processing, packaging, additives, adulterants. Toxicity from water. Microbial toxins: mycotoxins – moulds, mushrooms.; bacterial food intoxication; bacterial food infections. Food allergy and intolerance. Systems for food safety surveillance – GMP, TQM, HACCP and FSMS-ISO22000:2005.

Recommended Books:

1. Awan, J.A. and Anjum, F.M. 2010. Food toxicology.Unitech Communications, Faisalabad, Pakistan.
2. Shibamoto, T and Bjeldanes, L. 2009. Introduction to food toxicology, 2nd ed. Academic Press, London.
3. CAC (Codex Alimentarius Commission). 2007. Codex Alimentarius Commission – Procedural manual. Joint FAO/WHO Food Standards Programme. FAO, Rome, Italy.
4. ISO (International Standards Organization). 2005. Food safety management systems – requirements for an organization in the food chain. Case Postale, Geneva, Switzerland.

 

Title of Course	Practical Laboratory Techniques in Human Nutrition
Course Code	CN-713
Credit Hours	2*

 

Learning Objectives:

• To familiarize participants with practical aspects of analysis in human nutrition
• To have practical hands on training regarding the use of laboratory techniques in human nutrition.

Course Description:

• The course is aimed at application of laboratory techniques in nutrition.

Course Content:

General laboratory protocols and safety guidelines, research and role of representative samples for food analysis. Nutritional composition of different food including moisture, ash, crude fat, crude protein, crude fiber and nitrogen free extract using laboratory equipment’s. Determination of caloric value of different foodstuff. Determination of minerals including Sodium, Potassium, calcium, phosphorous and iron in different foods. Vitamins determination including vitamin A and Vitamin C in different foods. Determination of glycemic index and glycemic load of raw and processed food for glucose tolerance and management in human. Development, utilization and quantification of prebiotics for healthy foods. Determination of iodine in different foods. Determination of free fatty acids in different foods, Quantitative examination of blood through blood analyzer. Determination of glucose, cholesterol, hemoglobin, iron and plasma proteins in blood. Urine analysis including sugar, albumen, ketones, bile salts, total nitrogen, urea, creatinine and sulphur in the urine. Cardiac risk assessment using lipid profile including total cholesterol, High-density lipoprotein cholesterol, Low-density lipoprotein cholesterol, very low-density lipoproteins and triglycerides.

Recommended Books:

1. AOAC. 2016. Official Methods of Analysis of AOAC INTERNATIONAL, 20th Edition, Inc. Virginia. USA.
2. Keinneth. H. 1990. Official Methods of analysis of the Association of analytical Chemistry. AOAC. Inc. Virginia. USA.
3. Meyer, H.L. 1987. Food Chemistry CBS Publisher and Distributors Delhi.
4. Murry, R.K., D.K Grammer, P.A. Mayer and V.W. Rodwell. 1993. Biochemistry. (22nd Ed). Print ice Hall, U.K.
5. https://www.nutrition.gov/
6. http://dietitians-online.com/nutrition_analysis.htm#analysis1

 

Title of Course	Food Safety and Quality Management
Course Code	CN-714
Credit Hours	2

 

Learning Objectives:

• To familiarize participants with food safety concepts in the production, processing and preservation of food products
• Understand the basics of food quality and safety management and how it can be implemented in the industry to improve human health
• Analyze different hazards involved in food and their impact on consumer
• Know about different ISO systems and their food safety rules and regulations and current situation in Pakistan and its improvement

Course Description:

• The course is aimed at demonstrating the food quality management principles and their application in ensuring food product quality, uniformity and safety

Course Content:

Food safety, security and quality, definition and importance; Different terminologies used in food safety quality; Categories of physical hazards; Categories of chemical hazards; Categories of biological hazards; Good manufacturing practices; good storage practices; Plant design layout; Hazards Analysis Critical Control Points (HACCP), Principals and its implementation; Quality Management System (ISO 9001:2008), Food Safety Management System (ISO 22000:2005), benefits, requirements and hurdles in their implementation; Food safety laws in Pakistan—West Pakistan Pure Foods Ordinance, 1960, Cantonments Pure Food Ordinance Act, 1966, West Pakistan Pure Food Rules 1965, The Punjab Pure Food Rules 2007 & 2011, , Pakistan Penel Code, Pakistan Hotels and Restaurants Act, 1976 Pakistan Standard and Quality Control Authority Act, 1996 (PSQCA) for food, PSQCA standards for food, Consumers Right Commission of Pakistan, Punjab Food Safety Authority

Recommended Books:

1.  David A. S. and Norah F.S. 1998. Principles and Practices for the Safe Processing of Foods. Woodhead Publishing Limited, Cambridge, England.
2. FAO. 1998. Food Quality and Safety System. A Training Manual on food hygiene and Hazard Analysis and Critical Control Points (HACCP) System.

 

Title of Course	Community Nutrition
Course Code	CN-715
Credit Hours	2

 

Learning Objectives:

• To enhance students’ knowledge and skills related to current and emerging public health nutrition and community nutrition issues through evidence-based solutions.
• To explain current status of food security, community nutritionist’s professional roles and policy-making process.

Course Description:

• This course will provide an overview of food and nutrition Programmes available to the community along with community composition and influences on eating habits and nutrition status

Course Content:

Fundamentals of community nutrition, the role of nutrition in the community. Public health Approaches to promote community health. National and International Health Policy Current status of local and global food and nutrition problems; the factors that affect nutrition, consumer behavior, agricultural and industrial development, environment and population issues, national policies and international agreements. Principles and processes for nutrition intervention in the community. Concept of Food Safety and Food security in community. Strategic planning process of a community nutrition intervention Programme, incorporating nutrition objectives into development policies the factors that influence eating behavior and the approaches, the application of scientific principles to the procurement, storage, processing and service of institutional food. Improving food quality and safety, Controversies in the field of nutrition, e.g., obesity and weight control, vitamin supplementation, vegetarianism, and fad diets etc. Mother and Child health Energy, Intake and weight control, nutrition and physical activity, nutrition and disease prevention. Food choices and human health. Role Functional ingredients in community health. Primary topics covered include: government and non-government nutrition-related Programmes, groups at nutritional risk, nutritional issues/concerns across the life-cycle, and an introduction to developing community-based nutrition intervention Programmes (needs assessment, intervention, and evaluation).

Recommended Books:

1. Boyle, M.A. (2016) Community Nutrition in Action: An Entrepreneurial Approach. Cengage Learning, 7th Edition, USA
2. Stein, N. (2014) Public Health Nutrition. Jones & Bartlett Learning, LLC, USA

 

Title of Course	Sports Nutrition
Course Code	CN-716
Credit Hours	2

 

Learning Objectives:

• To familiarize participants with the general concepts of Sports Nutrition.
• to understand detailed nutritional knowledge and skills to design evidence based individual nutritional plan for different sports

Course Description:

• The course is aimed at demonstrating the sports nutrition concepts with reference to their practical implications in sports individuals.

Course Content:

Energy requirements of the athlete: assessment and evidence of energy efficiency. Approaches to weight and fat loss in athletes, role of drugs in weight loss, nutritional strategies of weight gain and loss in different sports, disordered eating categories and their management, Stress fractures in athletes with menstrual disturbances, vitamins, minerals and antioxidant needs of athletes, Nutritionally preparation for competition, Nutrition for recovery after training and competition, different type of sports drinks, supplements and sports foods, Nutrition for young and aging athletes, diet for athletes with gastrointestinal disorders and disabilities, medical and nutritional issues for the travelling athletes, Nutritional issues for competing at altitude and hot climates, Special meals for athletic groups.

Recommended Books:

1.   Louise burke & Vicki Deakin 2016. Clinical Sports Nutrition, 5th edition.
2.  Jeukendrup, A. and Gleeson, M. 2004. Sport Nutrition- An Introduction to Energy Production and Performance, Human Kinetics
3. Ronald J. M. and Robert M. 2000. Sports Drinks. Basic Science and Practical Aspects.

 

Title of Course	Novel Food Processing Technologies and Nutritional Concerns
Course Code	CN-717
Credit Hours	2

 

Learning Objectives:

• To familiarize participants with innovative food processing technologies for preservation of nutritional value of the foods
• To apply novel technologies to preserve and control the nutritional, microbiological and functional properties of foods

Course Description:

• The course is aimed broader understanding of innovative food processing technologies for preservation of nutritional value and fresh-like taste of food products

Course Content:

Nutrition loss by conventional food processing technologies. Novel technologies for the processing, production and preservation of food products with value added technological and nutritional advantages, Impact of novel food processing technologies such as High pressure processing, Food irradiation, UV processing, Radio-Frequency Heating, Pulsed electric fields, for microbial inactivation, Enzymatic inactivation, and nutritional value of food products. Issues and methods in consumer-led development of foods processed by innovative technologies. Future prospectus of novel food processing technologies.

Title of Course	Practical Novel Food Processing Technologies and Nutritional Concerns
Course Code	CN-717
Credit Hours	1*

Food irradiator types, Treatment of food samples with gamma-irradiation and nutritional analysis. A visit to grammar irradiator facility, collecting data on commercial products produced through novel food processing technologies, Pakistan statistics on mutilation of innovative food processing technologies

Recommended Books:

1. Da-Wen Sun. (2005) Emerging Technologies for food processing. 1st edition. Elsevier
2. Ahmed, J., Ramaswamy, H.S., Kasapis, S., Boye. J.I. (2017) Novel Food Processing: Effects on Rheological and Functional Properties. (Ed.), CRC Press.
3. Barbosa-Canovas, G.V., Tapia, M.S., Cano, M. P. (2004) Novel Food Processing Technologies. CRC Press
4. Grumezescu, A.M., and Holban, A.M. (2018) Food Processing for Increased Consumption. Vol 18. (Ed.), Elsevier

 

Title of Course	Nutrition in Critical Care Process
Course Code	CN-718
Credit Hours	2

 

Learning Objectives:

• To familiarize participants with skills to develop individualized disease specific enteral and parenteral nutrition plan.
• To devise nutrition intervention plans for patients suffering from various diseases

Course Description:

• The course is aimed at demonstrating appropriate nutrition support for critically ill and patients admitted in hospitals

Course Content:

Introduction to Nutrition in critical care, Rationale and Criteria for appropriate nutrition support; Enteral Nutrition: Indications of EN, Contraindications of EN, Routes of EN, choice of feeding formulas, Oral nutrition supplements, Trans nasal Access, Endoscopic Access (PEG, PEG J, and D-PEJ) Surgical Access: gastrostomy, needle catheter jejunotomy, administration of enteral tube feeds, equipment for delivering enteral nutrition, Diets for enteral nutrition (Homemade ENS vs. Commercially prepared diets for EN) Complications of EN (GI complications, Mechanical complications, Metabolic complications). Parenteral Nutrition: Methods of delivering PN (Peripheral vs. Central) Complications associated with central catheter insertion and care, Different systems of PN (AIO vs. MB) Pharmaceutical aspects of PN (complications of AIO admixture, stability and compatibility of PN admixtures, Drugs and nutritional admixtures) Planning of PN, PN formulas, initiating PN, Metabolic complications of PN (acute/long term) Refeeding syndrome, Clinical manifestation, guidelines to manage refeeding syndrome, transitional feeding, metabolic response to stress, starvation vs stress, Systemic inflammatory response syndrome and multiple organ dysfunction syndrome, Trauma and open abdomen, Major burn cases and their MNT, Preoperative and postoperative nutrition care.

Title of Course	Practical Nutrition in Critical Care Process
Course Code	CN-718
Credit Hours	1*

Case studies: Enteral nutrition; PEG feed preparation, J. Feed preparation, Low protein blenderized diet, high protein blenderized diet; appropriate formula selection and preparation; TPN calculations; partial parenteral nutrition; total parenteral nutrition; Case study Home care of patient on TPN; case study burn; case study traumatic brain injury; metabolic stress with nutrition support; case study metabolic stress and trauma; Understanding ASPEN, ESPEN guidelines on enteral, parenteral nutrition support.

Recommended Books:

1. Mahan, L.K. and S. Escott-Stump. 2013. Krause’s Food & Nutrition Care Process. Elsevier Saunders 14th edition, USA.
2. Nelms, M., Sucher K.s 2016. Nutrition Therapy and Pathophysiology, Cengage Learning 3rd Edition, USA.
3. Nelms, M., Roth S., Lacey K. 2008 Medical Nutrition Therapy. Wadsworth Cengage Learning 3rd Edition, USA
4. Sobotka, L. (2011) Basics in clinical nutrition. Galén 4th Edition, USA.

 

Title of Course	Global Issues in Food and Nutrition
Course Code	CN-719
Credit Hours	3

 

Learning Objectives:

• To familiarize participants with the global issues in Food and Nutrition
• To understand global food and nutrition issues and understand strategies to explore the relationship of food & nutrition to tackle targeted issues responsible for global health burden

 Course Description:

• The course is aimed at demonstrating the application of concepts of global issues in Food and Nutrition with special reference to strategies for improving nutritional situation at National and International level.

Course Content:

Global problems in food and nutrition; analysis of the political, social and cultural complexities of food habits and malnutrition in various cultures around the world as well as the relationships between diet and disease in both the developed and developing world. Importance and relationship of food and nutrition with population disease burden. Malnutrition as a global challenges including nutrition transition, weaning and complementary feeding as well as women and health, Hidden hunger; approaches to tackle micronutrient deficiencies, Maternal and Child Health (MCH); the impact of young and infant child feeding, Iron deficiency anemia (IDM); nutritional strategies to combat the IDM, Obesity as global epidemic; Malnutrition’s new frontiers, nutritional strategies and policies, Water, Sanitation, and Hygiene (WASH); the links between WASH and nutrition, Childhood stunting; policies to promote healthy growth, Feto-maternal nutrition and low birth weight; nutritional approach to manage mother health , Cardiovascular diseases; Advances and planning for controlling the burden, Social protection and nutrition; a way forward towards healthy nation, Household Food security; Linkages between food and nutrition security with malnutrition, Cultivating agriculture for nutrition; global prospective. Therapeutic and nutritional supplements use; realities and health claims justification, Role of national policy and Programmes for uplift global nutrition situation; Brazil’s success in reducing stunting among the poorest, Bangladesh’s evolving nutrition policies, Thailand’s integrated nutrition Programme, PERU Participatory intervention model to improve child nutrition, SUNAR policies for reducing global nutritional burden, championing nutrition; effective leadership for the action.

 Recommended Books:

1. Gillespie, S., Hodge, J., Yosef, S., and Pandya-Lorch, R. (2016) Nourishing millions: Stories of change in nutrition. International Food Policy Research Institute, USA
2. Lawrence, G., Lyons, K. and Wallington, T., 2013. Food Security, Nutrition and Sustainability. Earthscan, London, UK
3. Barbosa-Cánovas, G.V., Pastore, G.M., Candoğan, K., Meza, I.G.M., da Silva Lannes, S.C., Buckle, K., Yada, R.Y. and Rosenthal, A. 2012. Global Food Security and Wellness. Springer, NY, USA.