The Science in Clinical Nutrition

 Duration:
4 months (120 Hrs)
No of Days:

122
Course Content:
This is an add on course which increases the value to your qualification

MODULE 1 Theory + Practical
Introduction to Nutrition, Dietetics and Food

Foods, Nutrition and Health

    Nutrients in Food
    - Carbohydrates
    - Proteins
    - Fats
    - Minerals
    - Vitamins
    - Water
    Basal Metabolic Rate
    Energy Balance
    Foods & Food Groups
    Caloric Requirement
    Introduction to Food Exchange List
    Meal Planning
    Cooking & Cooking Methods
    Methods of Improving Nutritional Quality of Foods
    Food Adulteration


MODULE 2 Theory + Practical
Clinical Nutrition

Foods, Nutrition and Health

    Nutrition through Life Cycle
    - Adulthood
    - Pregnancy
    - Lactation
    - Infancy
    - Childhood
    - Adolescence
    - Old Age
    Therapeutic Modification of Normal diet
    Gastrointestinal Disorders : Gastritis
    -Hernia
    -Diarrhea
    -Constipation
    -Peptic ulcer
    -Ulcerative colitis
    -Crohn’s disease
    -Dumping syndrome
    Nutritional management in Dysphagia
    Metabolic Disorders:
    -Diabetes Mellitus
    -Thyroid
    -Hyperthyroidism
    -Hypothyroidism
    Cardiovascular Disorders:
    -Hypertension
    -Atherosclerosis
    -Myocardial Infarction
    Mental Disorders:
    -Autism
    -Depression
    -ADHD
    Kidney Disorders:
    -Glomerulonephritis
    -Dialysis
    -Kidney Transplant
    -End Stage Renal Disease
    Food Allergies & Food Intolerance
    Inflammatory Diseases
    -Rheumatoid Arthritis
    -Asthama
    Burns
    Diet plans

VLCC Institute Sprouting and Its Benefits

 

The process by which an organism grows from a seed or similar structure is called germination. Sprouting is the process where the seeds are induced to sprout or germinate. A viable seed, water, temperature, oxygen, and the availability of light are the factors required for germination. Sprouting is the natural process, by which seeds or spores germinate and develop shoots, some time seven leaves.

The Sprouting Process

The process of sprouting can be done at home easily. For sprouting, the seeds are washed and soaked overnight or for at least eight hours. Then water is drained and seeds are kept in sprouting vessel or tied in muslin cloth at room temperature which provides proper conditions for germination- air and moisture. It takes one or two days for seeds to sprout.

Seeds that can be sprouted

Many seeds can be sprouted for eating.  Mung beans, Kala channa and alfalfa are the most common seeds for sprouts. Other common seeds for sprouts include fen ugreek, garbanzo.

 

Benefits of Eating Sprouts

Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bio active catalysts to assist digestion and metabolism of food and the release of energy. They are also essential for the healing and repair of cells. The vitamin content of some seeds can increase by up to 20 -30 times their original value within days of sprouting. Mung Beans when sprouted have increased vitamin B compared to the dry seeds. Even soaking seeds overnight in water yields greatly increased amount of vitamin B, as well as Vitamin C. Sprouted grains have more nutrients than mature grains, resulting in many health benefits. Those nutrients include Folate, iron, vitamin C, zinc, magnesium and protein. Sprouted grains also have less starch and be easier to digest than regular grains.

Best Time to eat Sprouts

It is best to eat sprouts in morning or in evening snack or in morning breakfast so that proper assimilation of enzymes takes place in the body.

 

Nature of Sprouts Alkaline or Acidic

Generally all seeds, grains, legumes and nuts are acidic, unless they are sprouted. When the seeds are soaked, and they swell and break the hull (skin) to emerge as a sprout, an extraordinary action takes place & they become alkaline. Conclusion –Thus sprouts are the most healthy and easy to digest food which has much more benefits compared to normal grains.

 

Read More: https://www.vlccinstitute.com/student-newsletter/sprouts