DIPLOMA IN NUTRITION EDUCATION & DIET PLANNING COURSE

COURSE OBJECTIVES

After successful completion, learners will be able to:

• Understand principles of nutrition science
• Teach nutrition education professionally
• Design healthy meal plans
• Understand dietetics fundamentals
• Conduct nutrition awareness sessions
• Guide lifestyle wellness education
• Teach nutrition for different age groups
• Support healthy eating education programs
• Conduct online and offline teaching
• Understand ethics and scope of practice

COURSE STRUCTURE (300 HOURS)

MODULE 1: INTRODUCTION TO NUTRITION SCIENCE

Hours: 35

Topics:

• Definition of nutrition
• Scope of nutrition science
• History of nutrition
• Food and health relationship
• Nutrients and their functions
• Energy balance
• Nutritional terminology
• Public health nutrition basics
• Nutrition myths vs facts

Learning Outcomes:

Students will:

• Explain nutrition principles
• Understand food-health relationships
• Interpret basic nutrition concepts

MODULE 2: MACRONUTRIENTS

Hours: 35

Topics:

Carbohydrates

• Types
• Functions
• Sources
• Glycemic concepts

Proteins

• Structure and functions
• Essential amino acids
• Protein quality
• Vegetarian protein sources

Fats

• Saturated fats
• Unsaturated fats
• Essential fatty acids
• Cholesterol concepts
• Healthy fat intake

Water

• Hydration science
• Fluid balance

MODULE 3: MICRONUTRIENTS

Hours: 30

Topics:

Vitamins

• Fat-soluble vitamins
• Water-soluble vitamins
• Deficiency awareness
• Food sources

Minerals

• Calcium
• Iron
• Zinc
• Magnesium
• Potassium
• Sodium
• Iodine

Trace nutrients

• Functions
• Dietary sources

MODULE 4: DIGESTION, METABOLISM & HUMAN PHYSIOLOGY

Hours: 30

Topics:

• Digestive system
• Digestion process
• Nutrient absorption
• Metabolism basics
• Enzymes
• Hormonal influence
• Gut health concepts
• Microbiome basics
• Energy expenditure
• Body composition basics

MODULE 5: FOOD SCIENCE & FOOD SAFETY

Hours: 25

Topics:

• Food groups
• Food composition
• Cooking methods
• Nutrient loss during cooking
• Food preservation
• Food contamination
• Food hygiene
• Safe food handling
• Label reading
• Processed foods
• Functional foods

MODULE 6: DIETETICS & MEAL PLANNING

Hours: 40

Topics:

• Principles of balanced diet planning
• Calorie calculations
• Portion control
• Exchange system basics
• Meal planning methods
• Budget meal planning
• Vegetarian meal planning
• Vegan meal planning
• Family nutrition planning
• Healthy menu design
• Meal timing
• Grocery planning

Practical:

• Daily diet chart preparation
• Weekly meal planning
• Case-based educational planning

MODULE 7: NUTRITION THROUGH LIFE STAGES

Hours: 30

Topics:

Nutrition for:

• Infants (educational overview)
• Children
• Adolescents
• Adults
• Pregnancy
• Lactation
• Elderly
• Active individuals
• School nutrition
• Workplace nutrition

MODULE 8: THERAPEUTIC NUTRITION EDUCATION

Hours: 20

Topics:

Educational nutrition concepts for:

• Weight management
• Digestive wellness
• Heart-healthy eating
• Bone health
• Blood sugar awareness
• Immunity support
• Stress and food behavior
• Sleep and nutrition
• Healthy lifestyle routines

Note: Educational awareness only—not clinical diagnosis or individualized medical nutrition therapy.

MODULE 9: SPORTS & FITNESS NUTRITION

Hours: 15

Topics:

• Pre-workout nutrition
• Post-workout nutrition
• Recovery nutrition
• Protein requirements
• Hydration for exercise
• Fitness meal concepts
• Weight management basics
• Supplement awareness

MODULE 10: TEACHING METHODOLOGY

Hours: 15

Topics:

• Teaching principles
• Classroom communication
• Lesson planning
• Presentation skills
• Group teaching
• Online teaching methods
• Learner engagement
• Assessment methods
• Demonstration skills

MODULE 11: PROFESSIONAL ETHICS & WELLNESS PRACTICE

Hours: 10

Topics:

• Scope of practice
• Professional ethics
• Referral boundaries
• Client confidentiality
• Documentation
• Wellness education ethics
• Responsible communication
• Evidence-based information use

MODULE 12: PRACTICUM / TEACHING PRACTICE

Hours: 10

Components:

• Nutrition teaching demonstration
• Workshop presentation
• Group teaching
• Online recorded session
• Peer teaching
• Faculty evaluation

MODULE 13: PROJECT / ASSIGNMENT

Hours: 5

Examples:

• 7-day meal plan
• Nutrition awareness campaign
• School nutrition module
• Family diet planning project
• Nutrition presentation

ASSESSMENT PATTERN

ONLINE DELIVERY MODEL

Live Sessions

• Interactive theory classes
• Practical nutrition planning
• Teaching demonstrations
• Live Q&A
• Faculty mentoring

Self-paced Learning

• Recorded lectures
• Meal planning assignments
• Reading modules
• Case discussions
• Practice submissions

CERTIFICATION REQUIREMENTS

Students must:

• Complete minimum 85% attendance
• Pass theory examination
• Complete practical assessments
• Submit assignments/project
• Complete teaching practicum
• Pass viva voce