Physical and Online Internship Program
School Nutrition Assessment Program
INTERNSHIP FEATURES
- Internship Report
- Online Seminar
- Online Workshop
- Training & Monitoring of Home Settle Camps
- Online Presentations
- Test
- Practical’s
- Business Plan
- Job Opportunities
- Experience Letter
- Online Patients Interactions
INTERNSHIP CONTENTS LIST
CHAPTER ONE
1.Nutrition & its Principals
2. Dietary Planning & its Principals
3. Food Exchange List
4. Food Serving & Portion Size
5. Role of Doctor & Nutritionists in Health
6. Food Fortification and Dietary Supplements
7. Patients Counseling Techniques
8. Career Counseling
9. Laboratory Indices of Nutritional Status
CHAPTER TWO
1. Stature Determination for all age groups
2. Determination of LBM, BM & bodyweight for all age groups
3. Different growth charts
4. Body Mass Index (BMI)
5. Determining Ideal Body Weight (IBW), MUAC, Waist Circumference & Head Circumference
6. Standard Body Weight (SBW)
7. Determination of body Fat, Protein, Water
8. Estimation of Energy Expenditures
9. Estimation of fat Requirements
10. Estimation of Protein Requirement
11. Estimated Energy Requirement (EER): Male and Females Under 30 Years of Age
12. Estimated Energy Requirement (EER): Men and Women 30 Years of Age
13. Estimated Calorie Requirements (Kcal): Each Gender and Age Group at Three Levels of Physical Activity
14. Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Macronutrients
15. Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Vitamins
15. Dietary Reference Intakes (DRIs): Recommended Intakes for Individuals, Elements
16. Dietary Reference Intakes (DRIs): Estimated Average Requirements
17. Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Vitamins
18. Dietary Reference Intakes (DRIs): Tolerable Upper Intake Levels, Elements
CHAPTER THREE
1.Nutrient and Nutrient Interactions
2.Food and Medication Interactions
3.Herb and Medication Interactions
4.Enteral Nutrition Support Therapy for Adults
5.Diagnostic Criteria for Diabetes Mellitus
6.Medical Nutrition Therapy for Diabetes Mellitus
7.Medical Nutrition Therapy for Hypertension
8.Medical Nutrition Therapy for Dyslipidemia
CHAPTER FOUR
1. Calorie-Controlled Diet for Weight Management
2. Dietary Modification of Fiber
3. Fiber-Restricted Diets
4. High-Fiber Diet
5. Dietary Fiber Content of Foods
6. Nutraceutical Product with different Brands
7. Different exercises for different diseases
8. Biochemical test & Patients Report
9. Nutritional food products in the market
CHAPTER FIVE
1.Nutrition Management During Pregnancy and Lactation
2.Medical Nutrition Therapy for Gestational Diabetes
3.Diet for Newborn and Complementary feeding guidelines
4.Diet for pregnant and lactating mothers
5.Dietary Composition Mother Milk
6.Dietary Composition Formula Milk
7.Dietary Composition Soya Milk
8.Dietary Composition Cow Milk
9.Medical Nutrition Therapy for Polycystic Ovary Syndrome & Menopause
10.Nutrition Therapy for Anorexia Nervosa
11.Nutrition Therapy for Bulimia Nervosa
12.Pre and Post Surgery Diet
CHAPTER SIX
1. Growth Monitoring of School Going Children
2. Changing dietary Behavior of Young Children
3. Sports Nutrition, Muscles Building
4. High-Protein, High-Calorie Diet
5. Dietary Management & prevention of Micronutrient deficiency disorders
6. Celiac disease
7. Lactose Intolerance
8. Dietary Management for Picky Eaters
9. Dietary Management for Stunting
10. Dietary Management for Wasting
11. Dietary Management for Obese
12. Dietary Management for Choking Prevention
13. Dietary Management for Cognitive Growth
14. Malnutrition
CHOOSE THE PERFECT PLAN
Pak Nutri Services (PNS) Nutrition rehabilitation & Consultancy Organization always support the nutritionist community and public by organizing different seminars, training, and nutrition awareness camp. Now PNS is going to launch the “Basic Fundamentals of Nutrition Level One” Online and Physical Internship which gives them strength to nutrition Professionals and Students to solve the all Nutrition-related problems through diet. It is a big opportunity for all of you to increase your skills in nutrition.