Certificate in Clinical Nutrition (CCN) Program

Our vision is to train health care professionals to be  skilled clinical nutritionist of  high standard in Pakistan.

After successfully completing the training and passing the final certification exam, Certificate in Clinical Nutrition (CCN)  graduates can function as specialists in clinical nutrition and will be able to apply the skills.

Applicant must be a graduate of MBBS, BDS, BSN, D-Pharmacy, Nutrition graduates, DPT or equivalent qualification(Level-6) from HEC recognized University.  Preference for admission will be accorded to candidates with the background for Bachelor in Nutrition.

Duration of the program will be limited to 6 months. Theory sessions will be hybrid (online and face-to-face) while clinical rotations will be conducted in Shifa International Hospital, Islamabad.

Feedback from the participants of the course will be collected before and after the course for continuous improvement of the CCN course.

Modules

Module I -Principle of Nutrition

• Introduction: food, nutrients, nutrition, malnutrition – global and local scenario, diet, balanced diet, food groups, foundations of healthy diet, meal planning
• Water: functions, regulation in body, dietary requirements, electrolytes and acid/base balance
• Carbohydrates: Types, role in body, dietary fiber, bulk and alternative sweeteners, recommended intake and energy value. Gluconeogenesis; Regulation of carbohydrate metabolism pathways; CHO metabolism in diabetes
• Proteins: Amino acids, protein synthesis and degradation, classification, functions, quality of proteins, dietary requirements
• Fats and Oils: types, functions, recommendations concerning fat intake, fat substitutes.
• Adipose Tissues; Digestion, absorption, metabolism and transportation of lipids
• Digestion and Absorption; Metabolic fates of amino acids: deamination, transamination, Urea cycle, Ketogenic amino acids, Glycogenic amino acids, Protein metabolism in liver and kidney diseases, Protein energy malnutrition
• Vitamins: classification, types, sources, role in body
• Diagnosis, Treatments and Prevention of Vitamin Deficiencies in Human; Stability of vitamins under different storage conditions; Vitamin like compounds; Losses of vitamin during food processing
• Minerals: Types, requirements, sources, role in body
• Metabolism; Metabolic function, deficiency symptoms and disorders, recommended daily allowances, diagnosis, treatments and prevention of mineral deficiencies in human.

 Module II- Introduction to Anatomy, Physiology & Biochemistry

• Introduction: Anatomy, histology and human physiology, organization level and cell physiology. Terminology: tissue, cell, organs.
• Locomotive system: Bones & joints, muscles, cartilage, body structure
• Digestive System: oral cavity, stomach, small & large intestine
• Urinary System/ Excretory. Kidneys, ureter, bladder, urethra.
• Cardio-Vascular System: heart and Pericardium, Arteries system, venous system/ Major arteries & veins.
• Respiratory System: Upper respiratory- Pharynx, Larynx, Trachea sinuses; Lower respiratory- Bronchus, Lungs, Diaphragm
• Reproductive System: Male & Female reproductive system.
• Endocrinology: Pituitary, Thyroid, Parathyroid, Thymus, Adrenal, Renal, super renal; Lymphatic system: Lymph, Lymph vessel, lymph node.
• Nervous System: Brain, Spinal cord, Cranel nerves, Brachial plexus, Sciatic nerve; Sensory organs: Eyes, Ears, Taste buds, Smell, Touch.

Module III – Nutrition through Life Cycle

• Diet Therapy: To comprehend the principles of diet therapy and therapeutic nutrition; Food Guide my plate and Dietary Guidelines; Energy expenditure , basal metabolism and  body mass index.
• Nutritioal Assessment and caloric calculation, Exchange system and menu planning; to assess BMI and energy expenditures in relation to overweight and obesity; use of food composition table and nutrition database.
• Preconception Nutrition: overview, reproductive physiology, nutrition related disruption in fertility; nutrition and contraceptives; premenstrual and polycystic ovary syndrome; obesity and fertility.
• Nutrition during Pregnancy: Status of pregnancy outcomes, embryonic and fetal growth & development; Pregnancy weight gain, nutrition and outcome of the pregnancy; Common health problems during pregnancy, nutrient needs and dietary guidelines during pregnancy.
• Nutrition and lactation: human milk composition, benefits of breast feeding, breast milk supply and demand, maternal diet during lactation, factors influencing breastfeeding initiation and duration.
• Infant Nutrition: Assessing new born health; Energy and nutrient needs of infant; Development of infant feeding skills, common nutritional problems and concerns, infants at risk. Weaning of Infant.
• Toddlers and Preschooler Nutrition: Normal growth and development, energy and nutrient needs, common nutritional problems, nutrition related conditions, food allergies and intolerances.
• Child and Pre-adolescent Nutrition: normal growth and development, energy and nutrient needs, common nutritional problems, prevention of nutrition related disorders, dietary recommendations.
• Adult Nutrition: Physiological changes of adulthood, maintaining a healthy body, dietary recommendations, nutritional problems, nutrition intervention for risk reduction.
• Geriatric Nutrition: Physiological changes, nutritional risk factors, dietary recommendations and food safety, nutrient recommendations, nutrition in special clinical conditions.

Module IV- Clinical Rotation

• Medical Nutritional Therapy in diseases: During gastrointestinal, hepatic, pancreatic, cardiovascular and renal disorders.
• Pre- and post-operative diets

Recommended Books

1. Geissler, C. and H. Powers. 2011. Human Nutrition, 12th ed. Churchill

Livingstone, London, UK.

2. Brown, J.E. 2014. Nutrition through the Life Cycle, 5th ed. Cengage Learning,

Belmont, CA, USA.

3. Rolfes, S.R., K. Pinna and E. Whitney. Understanding Normal and Clinical Nutrition, 10th ed. Thomson and Wadsworth Publishers, USA.
4. Nutrition and Diagnosis-Related Care 8th Edition by Sylvia Escott
5. Krause and Mahan’s. Food & the nutrition Care Process, 15^th Edition