Department of Nutrition & Herbology, Fasting & Dietitics

Department of Nutrition & Herbology

The course emphasis on ingredient functions and interaction; technique, production and sensory evaluation standards, food safety, sanitation and nutrient values.

Course Objectives

  • Identify components of food products
  • Apply basic scientific principles which are essential in the preparation and storage of high quality products
  • Understand and apply the principles of science in the preparation of food.
  • Describe and follow accepted sanitary food production procedures in the preparation of food
  • Identify preparation methods to optimize nutrition content
  • Demonstrate basic knowledge of food preparation terminology and techniques
  • Demonstrate basic knowledge of weights, measures and conversions
  • Demonstrate the ability to follow a standardized recipe
  • Evaluate sensory attributes of food
  • Describe and follow proper safety procedures in the kitchen
  • Select, use and maintain laboratory equipment and utensils appropriately
  • Prepare and present a variety of food products demonstrating knowledge of basic methods and ingredients.
  • Identify and compare qualitative and quantitative standards for food prepared in the laboratory
  • Compare the effects of food preparation methods on the nutritive value of foods
  • Prescription of diet on therapeutic basis
  • Recognize the most commonly used herbs
  • Understand how and when herbs should be used
  • Educate others about the proper use of herbs

Department of Fasting & Dietitics

Course Objectives

  • Bring your knowledge of basic nutrition up to date
  • Learn new concepts of diet therapy as they have developed through recent years
  • Practice writing menus for special diets, such as diabetes, heart disease and renal disorders,etc.,
  • Understand the principles of nutritional assessment
  • Use components of the assessments to develop nutritional care plans
  • Normal nutrition: information on nutrients and life cycle needs, cultural dietary habits
  • Nutritional assessment: nutrition screening, drug-nutrient interactions and disease prevention
  • Nutritional requirements in diabetes, cancer and AIDS; principles behind weight management; writing and correcting diabetic menus and other diseases.
  • Nutritional management of G.I. disorders, surgery and supplementary feedings; special needs of patients undergoing surgery; types of oral and tube feedings used for supplementary nutritional needs
  • Nutritional management of heart disease, causes and types of heart disease; renal and liver disorders; implications of renal disorders; importance of monitoring electrolytes and proteins
  • fat and protein metabolism; the function of macronutrients in the body