The Diploma in Applied Nutrition is a comprehensive program designed to provide students with a broad understanding of nutrition science and its practical application. The curriculum covers topics such as macronutrients, micronutrients, metabolism, dietary analysis, and nutritional assessment. Students learn about the role of nutrition in maintaining overall health and preventing chronic diseases. They also gain knowledge and skills in developing personalized nutrition plans for individuals with specific needs, such as weight management, sports performance, and special populations. The program emphasizes evidence-based practices, research methodologies, and effective communication to educate and promote healthy eating habits.
The course aim of a diploma in applied nutrition is to provide students with a comprehensive understanding of nutrition science and its practical application in promoting health and well-being. The program aims to equip students with the knowledge and skills to assess dietary needs, develop personalized nutrition plans, and educate individuals and communities on healthy eating habits.
Students will learn about macronutrients, micronutrients, and their role in maintaining optimal health. The curriculum may cover topics such as weight management, sports nutrition, nutrition for special populations, and the prevention and management of chronic diseases through dietary interventions. The diploma aims to prepare graduates to work as knowledgeable and competent nutrition professionals, capable of making a positive impact on individuals’ lives through evidence- based nutritional guidance.
Basal metabolic rate, systems in the human body and their functions, somatotypes(body types), afterburn effect, Epic, and its effects, various factors responsible for bmr, thermogenic effect, aerobic and anaerobic exercises. Hormones and its role, adipose tissue and its physiology, lipogenesis and lipolysis, muscle gain and fat loss Techniques, genetics and its role in metabolism.
Introduction, hormones, and classification of hormones, secretion of hormones, inhibitory effect, feedback mechanism, role of hormones, steroid hormones, mechanism of action of hormones, endocrine glands, and their significance, pituitary hormones and their role in human metabolism.
Introduction and overview, types of the digestion process, various organs responsible for digestion, the mechanism of the digestion process, digestive issues and its management, physiologies in digestion, digestion of macros – carbohydrates proteins and fats, hormones and enzymes in digestion process, digestive system as an endocrine gland. digestive disorder – constipation, diarrhea, diverticulitis, irritable bowel syndrome, lactose intolerance, indigestion, gastroesophageal reflux.
introduction to the cardiovascular system, anatomy and physiology of the heart, cardiac muscle and its function, blood vessels, blood flow, cardiac terminologies and explanation, exercise adaptations, aerobic training adaptations, heart disease and disorders, pathophysiologies of heart diseases, atherosclerosis, myocardial functions
Anatomy of skeletal muscles, muscular contractions, and Powerstroke, an adaptation of weight training, types of muscles, types of muscle fibers, and training adaptations.
Introduction to the energy system, adenosine triphosphate, atp-adp cycle, phosphagen system, creatine kinase enzymatic reaction, the role of nutrients and its breakdown, aerobic and anaerobic glycolysis, glycogenolysis and gluconeogenesis, fat as an energy source.
Overview, the relation between time and intensity, determining intensity and strength, theories of workload and its factors, rest and recovery period, high-intensity training techniques, neuromuscular adaptations, types of muscle failure, types of intensity techniques
Types of carbohydrates, fiber, animal polysaccharides, digestion and metabolism of carbohydrates, the role of glycogen, exercise effect on glycogen stores, sparring effects, hormones and their roles in carbohydrates metabolism, dietary intake of carbohydrates
Glycemic index and glycemic load, hyperglycemia and hypoglycemia, the role of carbohydrates in sports and fitness performance, the role of carbohydrates in obesity, factors responsible for glycogen depletion, replenishment of glycogen stores
introduction, protein and its role in the human body, types of protein and their significance, selection of protein sources, vegetarian approach, protein as an energy source
Conditionally essential amino acids and their mechanism of action, deamination of amino acids, transamination of amino acids, digestion and absorption of amino acids, nitrogen balance- negative nitrogen balance and positive nitrogen balance, recommended intake of protein
Introduction, the chemical structure of fats, types of fatty acids and their significance, cholesterol, mechanism of action of fats, digestion, and metabolism of fats.
Modifications in the food industry, selection of cooking sources, physiology of cholesterol and disease and disorders, thermogenic effects of fats, the science behind good and bad cholesterol, and dietary intake of fats.
Introduction to minerals, water-soluble minerals and fat-soluble minerals, significance and role of minerals in the body, mechanism of action of minerals and vitamins, antioxidants and reactive oxygen species, the role of certain vitamins in disease and disorders, the protective role of specific vitamins, age-related inflammation and role of vitamins, mechanism of action of reactive oxygen species, the bioavailability of minerals, role of minerals in homeostasis and maintaining balance, the role of minerals in the endocrine system, dietary guidelines of minerals and vitamins.
Role of water in the human body, importance of water, body fluids and water compartments, water content in the human body, movement of water, exercise influence on water compartments.
Mechanism of thirst, water balances, water loss, hypernatremia and hyponatremia, metabolic water, estimated water requirements, drinks and beverages, beverages in sports, water intake and guidelines
Overview, digestion of carbohydrates, digestion of proteins, digestion of fats, absorption of vitamins and minerals, mineral absorption, water absorption
Placement of carbohydrates, carbohydrates manipulation for different body types, protein placements, selection of food sources in meals, nutrient selection and placements in different intensities of exercise, placement of fats, and selection of fat sources
Introduction to supplementation, ergogenics, and research, placebo effect, branched-chain amino acids, essential amino acids supplements, coq10, HMB, caffeine, creatine, glutamine, garcinia cambogia, fat burners, pre-workout supplements ephedrine, roles of supplements, a quality check of supplements, reading the supplement labels, selection of supplements, authenticity assessment, selecting the product.
Importance of screening, sequence of assessment, measuring the heart rate, blood pressure, body composition test, body mass index, calculating the BMR, body fat measuring techniques, skinfold techniques, bioelectrical impedance, cardiovascular assessment, muscular strength assessment, muscular endurance assessment, flexibility assessment, precautions, and guidelines.
Etiology and pathophysiology of disorders, management of disorders through nutrition, guidelines and reading pathological reports(related to lifestyle disorders), supplementations, the influence of exercise on disorders, diabetes mellitus, hyperlipidemia, pod and PCOS, hypertension, hypothyroidism and hyperthyroidism, hyperuricemia, kidney stones.
Calculating diet, calculation of body fat- lean body mass, designing calorie deficit and calorie surplus diet, programming and designing diet plans for fat loss and muscle gain, diet planning for lifestyle disorder, diet plan designing for strength athletes, diet planning and programming for physique transformation, manipulating the macros, formulas for calculation.
Metabolic adaptations, ketogenesis, carbohydrate restrictions, lipid metabolism, Hormonal changes, Brain fuel utilization, Appetite control, Exercise performance, Insulin sensitivity, Metabolic Disorder, and ketogenic Diet, Long term effects
Carbohydrate metabolism, Nutrient timing, effect on fat loss, Hormonal response, Carbohydrate loading,
Metabolic flexibility, Muscle glycogen super-compensation, Glycemic load, and index, Effects on Body Composition, Carbs cycling, and exercise performance
Overview, Intermittent fasting methods, Fasting induced metabolic changes, Effects on insulin sensitivity, Timing of carbohydrate intake, Intermittent fasting, and fat loss mechanism, Potential benefits and drawbacks, Hormonal responses, Long term effects
Graduates will have a solid foundation in nutrition science, including knowledge of macronutrients, micronutrients, digestion, metabolism, and the impact of nutrition on overall health and wellbeing.
Diploma holders will be proficient in conducting dietary assessments and analyzing nutritional needs of individuals or populations. They will be able to evaluate dietary patterns, identify nutritional deficiencies or imbalances, and make appropriate recommendations.
Graduates will have the skills to develop personalized nutrition plans based on individual needs and goals. They will be knowledgeable in creating balanced diets, modifying diets for specific health conditions, and promoting healthy eating habits.
Diploma holders will be proficient in providing clear and concise instructions to clients, ensuring proper exercise form and technique. They will possess effective communication and coaching skills to motivate and support clients throughout their fitness journey.
Diploma holders may gain specialized knowledge in areas such as weight management, sports nutrition,, geriatric nutrition, and nutrition for specific medical conditions(Lifestyle Disorders). They will understand the unique nutritional considerations for these populations.
Graduates will be familiar with national and international nutritional guidelines and recommendations. They will be able to interpret and apply these guidelines to develop evidence-based nutrition plans.
Graduates may develop research skills, including the ability to critically evaluate scientific studies, interpret research findings, and apply evidence-based practices in the field of nutrition.
Are you passionate about wellness and eager to make a positive impact on people’s lives? Our Diploma in Applied Nutrition is the gateway to a rewarding journey towards a healthier, happier you and those around you.
Get a scholarship programme on admission and boost your career
Get a scholarship programme on admission and boost your career
Discover your path to excellence in the health and wellness industry with our comprehensive diploma programs. At IESSN, we offer a range of specialized courses designed to empower you with the knowledge and skills needed to thrive in this dynamic field.