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Semester 3: Applied Dietetics and Professional Practice (6 months)

Module 5: Food Safety, Quality Control, and Public Health Nutrition

  • Food Safety and Hygiene
  • Principles of food safety
  • Foodborne illnesses and prevention
  • HACCP and food safety regulations
  • Public Health Nutrition
  • Nutrition policies and programs
  • Community nutrition and health promotion
  • Global nutrition challenges and interventions

Module 6: Research, Communication, and Professional Practice

  • Research Methods in Nutrition
  • Introduction to research methodology
  • Data collection and analysis
  • Interpretation and presentation of research findings
  • Nutrition Education and Counseling
  • Effective communication skills
  • Behavioral change theories
  • Designing nutrition education programs
  • Professional Ethics and Practice
  • Code of ethics for dietitians
  • Professional roles and responsibilities
  • Career opportunities and continuing education
  • Practical Training and Internship
  • Supervised practice in clinical, community, and food service settings
  • Case studies and real-life applications
  • Reflective practice and professional development
  • Assessment and Certification
  • Continuous Assessment: Assignments, quizzes, and practicals throughout each module.
  • Midterm and Final Exams: Written and practical exams at the end of each semester.
  • Capstone Project: A comprehensive project or research paper in the final semester.
  • Internship Report: A detailed report on practical training experiences.

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⚠️Disclaimer

What you must know!

  • This course is not designed to qualify participants as dietitians or to use the title of a ‘dietitian’. Becoming a dietitian requires a minimum of five years of formal education at a recognized college or university. This typically includes pursuing advanced degrees such as a Master’s in Food & Nutrition, Food Science, or Dietetics, complemented by a practical internship in a hospital setting.

    Please note that our program does not support or advocate for short-term crash courses that claim to certify individuals as dietitians in an unrealistic timeframe. Our aim is to provide foundational knowledge and skills, not to replace the extensive education and certification required for dietetics professionals.