Topics to be Covered
Pakistan Nutrition and Dietetic Society
Registration Examination
Topics to be Covered
NUTRITION SCIENCE
Macro Nutrients:
- 1.Carbohydrates, Fats, Proteins
- Food Sources
- Composition
- Digestion, absorption, transport and metabolism
- Recommended Daily Intake (RDI)
- Effect of deficiency or excess
Micro Nutrients:
- 2.Vitamins and minerals
- Food Sources
- Composition
- Digestion, absorption, transport and metabolism
- Recommended Daily Intake
- Effect of deficiency or excess
Water:
- Water balance and recommended intake
- Fluid and Electrolyte balance
- Acid base balance
Principles of meal planning and diet planning guides:
- Dietary guidelines
- Components of dietary reference intakes:
- a)estimated average requirements
- b)recommended dietary allowance
- c)adequate intakes
- d)tolerable upper intake levels
- Functional foods (foods that provide health benefits beyond those of traditional nutrients) and their role in diet
Nutritional Assessments:
- Anthropometry
- Biochemistry
- Clinical
- Dietary
Energy Balance, Body Composition and Weight management:
- Principles of weight management
- Evaluating and understanding fad diets
- Eating disorders (anorexia, bulimia)
- Problems of underweight and weight gain strategies
- The role of physical activity in achieving appropriate weight and fitness
Fitness and Physical Activity:
- Components of fitness:
- 1.Flexibility
- 2.Muscle strength and endurance
- 3.Cardio- respiratory endurance
- Recommendations for physical activity guidelines: frequency, intensity, time
- Benefits of exercise
- Nutrients to support physical activity
- The role of physical activity in maintaining fitness
- Aerobic and anaerobic activity
- Use of supplements as ergonic aids
Nutrition through the Life Cycle
- 1.Diet during Pregnancy
- Appropriate weight gain
- Energy and nutrient needs
- Energy intake and work load
- High risk pregnancies
- Common nutrition related concerns during pregnancy eg: nausea, pica etc
- Cultural factors related to diet during pregnancy
- 2.Diet during lactation
- Energy and nutrient needs
- Cultural factors related to diet during lactation
- 3.Diet during infancy
- Nutritional needs
- Appropriate weight gain during first year
- a)Breast feeding
- Energy and nutrient needs
- Importance of exclusive breast feeding
- Practices that impact on lactation performance
- Contraindications to breast feeding
- Appropriate alternatives to breast feeding
- b)Complementary feeding
- Initiating complementary feeding
- Introduction of animal milk
- 4.Diet during childhood and adolescence:
- Energy and nutrient needs
- Growth monitoring and promotion
- Developing good eating habits
- Childhood obesity
- Food choices and health habits
- 5.Diet during adulthood and later years:
- Energy and nutrient needs
- Physiological changes and their impact on intake, digestion and absorption
- Nutrition related concerns of older adults e.g. impaired digestion and absorption, macular degeneration, cognitive function etc
CLINICAL NUTRITION
NUTRITION AND NON-COMMUNICABLE DISEASE:
Prevention and Management of
- Obesity
- Cardiovascular Disease
- Hypertension
- Diabetes
- Cancer
- Osteoporosis
NUTRITION AND INFECTIOUS DISEASE:
- Tuberculosis
- Acquired Immune Deficiency Syndrome
- Infectious diseases of childhood
DISORDERS OF THE ALIMENTARY TRACT:
- Malabsorption
- GERD
- Peptic ulcers
- Surgery and gastric emptying
- Inflammatory bowel disease (Crohn's disease and ulcerative colitis)
- Irritable bowel syndrome ??
- Celiac disease
- Acute and chronic pancreatitis
- Acute and chronic liver disease
- Acute and chronic renal disease and Urolithiasis
FOOD INTOLERANCE AND ALLERGIES:
- Diagnosis and management
NUTRITIONAL ANEMIAS:
- Diagnosis and management
SYSTEMS OF NUTRITIONAL SUPPORT:
- Enteral and parenteral nutrition
DRUG NUTRIENT INTERACTIONS:
- Role of nutritionist/dietitian in assessing possible drug nutrient interactions
- Major drug categories and food interactions (statins, anticoagulants, anticonvulsants etc)
BEHAVIOR CHANGE COMMUNICATION:
- Application of behavior change communication in nutrition counseling eg: Stages of Change Model etc
PUBLIC HEALTH NUTRITION
Prevalence and National Programs to Address:
- Low birth Weight
- Malnutrition in children under 5 yrs of age
- Nutritional Anemia’s
- Iodine deficiency
- Vitamin A
- Other micronutrient deficiencies
Mother and child health programs:
- Assessing and evaluating the impact of national and international programs to improve maternal and child health
- Government of Pakistan’s Lady Health Program
Infectious diseases of childhood and their impact on nutrition:
- Diarrhea
- Respiratory diseases
- Measles
WHO Recommendations for prevention and control of non-communicable diseases in the population.
FOOD SCIENCE:
FRUITS AND VEGETABLES
- 1.Pigments
- 2.Effect of different procedures
- osmosis and diffusion
- ripening process
- 3.Sources of nutrients
- 4.Spoilage
- 5.Impact of food preparation and cooking process on
- texture
- color
- flavor
- nutrients
EGGS
- 1.Structure and composition
- 2.Evaluation of egg quality
- 3.Changes in egg quality during storage
- 4.Role of egg in various food products
MILK AND MILK PRODUCTS
- 1.Structure and composition
- 2.Evaluation of milk quality/ available sources in the market
- 3.Storage
- 4.Role of milk in food products
- 5.Composition of selected dairy products
- 6.Effect of processing on milk products
MEAT,POULTRY & FISH
- Structure and composition and its effect on color, flavor and texture
- Choice of appropriate cooking method related to the cut of meat and for specific meat types
- Tenderizing method
- Storage
STARCH
- 1.Chemical and physical structure of starch
- 2.Process undergone by starch in food preparation and processing
- FLOUR
- 1.Production and properties and types
- wheat flour
- cereal flour
- legume flour
- cotton seed flour
- soya bean flour
- 2.Dough structure and factors affecting dough structure
LEAVENING AGENTS :
- Gases
- Chemical leavening agents
- Biological leavening agents
- Factors affecting the texture of baked products
SUGAR AND ALTERNATIVE SWEETENERS
- Sugars
- Chemical and physical properties
- Sources
- Functions in food
- 2.Crystallization
- Crystalline candy
- Frozen dessert
- Jams and Jellies
- 3.Alternative sweeteners
- non nutritive sweeteners
- nutritive sweeteners
- 1.Their use in cooking
- 2.Health implications
FOOD SERVICE
- Introduction to Food Service Management
- 1.Food service systems and their development
- 2.Organizational and managerial approach to food service operation
- 3.Administrative and personnel management
- 1.Preparation, cooking and service techniques in food service operations
- 2.Menu planning, recipes standardization and portion control by using available computer soft ware
- 3.Purchasing, receiving and storage of supplies in food service institutions
- 4.Quality assurance in food service operation
- 1.Concept of budget planning
- 2.Cost control techniques and analysis
- 3.Techniques of record keeping
- 4.Use of computer for budget preparation and records
- 1.Food contamination
- 2.Food safety and cleanliness
- 3.Sanitation standards for food service personnel
- 4.Sanitation standards for physical plants and equipments
- 5.Safety education for employee and customer
- 1.Floor planning and layout of kitchen/ cafeteria
- Quantity Food Production
- Financial Management in Food Services
- Sanitation and Safety
- Management of physical facilities
Selection and proper use of kitchen equipment