Registered Dietitian Exam Syllabus

Hello sir, here I came for to get syllabus for Registered Dietitian Exam. Can any one here provide me syllabus for Registered Dietitian Exam?

[Pathak]

The Registered Dietitian Exam acronym as RD Exam is taken every year by Indian Dietetic Association to award registration to applicants who successfully qualify in it. Passing of RD Exam is mandatory for those candidates who want to become Registered Dietician in India.

Eligibility:
Educational Qualification

Candidate should have done Graduation in Nutrition & Dietitian or Post Graduate Diploma in Nutrition & Dietitian or Master’s Degree in Nutrition & Dietitian.

Internship and Experience:
Candidates should have completed six months internship

Registered Dietitian Exam Syllabus:

Registered Dietitian Exam Syllabus of Paper I

Human Physiology
Biochemistry
Physiologic and Metabolic Changes in Disease
Food Microbiology, Sanitation and Hygiene
Registered Dietitian Exam Syllabus of Paper II

Human Nutrition and Meal Management
Community Nutrition
Diet Therapy (Theory)
Nutrition Education and Dietetic Counseling
Food Services Management

Paper I –

Human Physiology
Biochemistry
Physiologic and Metabolic Changes in Disease
Food Microbiology, Sanitation and Hygiene

HUMAN PHYSIOLOGY
General principles of Physiology.
The Skeleton - General Account
The Muscular System - General Account -Types of muscles, characteristics of each, Similarities and Differences.
Blood and Circulatory System - Blood and its composition, Functions of each constituent of blood, Blood groups, Blood transfusion and its importance, Coagulation of blood, Blood vessels, Structure and functions of heart, Blood pressure, heart rate, Cardiac output and their regulation.
Lymphatic System - Lymph, Lymph glands and functions, Spleen - Structure and Functions.
Respiratory System - Organs, Structure and Functions, Mechanism of Respiration, Chemical Respiration.
Digestive System - Structure and Functions of Alimentary tract. Functions of various secretions and juices - Saliva, Gastric, Bile, Intestinal, Pancreatic. Functions of enzymes in digestion. Digestion of nutrients - Proteins, Fats, Carbohydrates. Common problems of Digestive tract - Vomiting, Constipation, Diarrhea.
Excretory System - Structure and Functions of (a) Kidney (b) Ureter (c) Bladder (d) Skin. Urine -Formation of urine, Composition of normal and abnormal urine. Role of excretory system in homeostasis, fluid balance, Regulation of body temperature.
Nervous System - Structure of Nerve Cell, Fibre, Classification of Nervous System, Central Nervous System - Brain, Lobes of brain, Cerebrum, Cerebellum, Medulla oblongata, Hypothalamus. Pituitary Gland - structure, Functions, Spinal Cord - structure and functions, Autonomic and Sympathetic nervous system.
Reproductive System - Female reproductive system - organs, structure and functions Male reproductive system - structure and functions, Menstruation, menstrual cycle, Puberty, Menarche, Menopause, Fertilization of ovum, Conception, Implantation.
Sense Organs - Eye - structure and function, Ear - structure and function, Skin -structure and function
Glands and Endocrine System -
Liver - structure and function
Gall Bladder – structure and function
Enterohepatic circulation
Pancreas - structure and function
Endocrine system
Endocrine glands - structure and function. Hormone - types and functions, role in metabolism. Endocrine disorders
Regulation of Hormone Secretion
References:
K Sembulingam, Prem Sembulingam. Essentials of Medical Physiology.
Human Physiology - IGNOU textbook.
Garrows. Textbook of Physiology.

BIOCHEMISTRY

Introduction to Biochemistry - Significance of pH, Acid-Base Balance, Cell Structure, Composition, Organelles, Membrane and Function-Alterations and Significance.
Carbohydrates - Structure and properties of Mono-saccharides, Di-saccharides, Poly-saccharides. Study of intermediary metabolism of carbohydrates, Glycolysis, Aerobic, Anaerobic, Tricarboxylic acid cycle, Significance of TCA cycle integrating metabolism of carbohydrates protein and lipid, Gluconeogenesis, Glycogenesis, Glycogenolysis, Hexose monophosphate shunt.
Proteins - Structure, composition Classification and Function, Structure of important proteins with special reference to Insulin, myoglobin, and hemoglobin, Binding proteins and their functions - nutritional implications, Chemistry of amino acids, Metabolism of Proteins and amino acids - Build up of amino acid pool. Urea Cycle, Creatinine and Creatine Synthesis, Biochemical parameters and alterations in disease states and Protein malnutrition, Pregnancy, Inborn errors of metabolism.
Lipids - Definition, Composition, Classification, Structure and Properties, Lipoproteins, Metabolism of Lipids, Oxidation of fatty acids, Unsaturated fatty acids, Metabolism of ketone bodies, Biosynthesis of fatty acids, Phosphoglycerides, Biosynthesis of cholesterol and regulation, Bile acids and their metabolism, Plasma lipoproteins - Synthesis and Metabolism, Biochemical profile, alterations and significance, Prostaglandins.
Enzymes - Definition, Classification specificity of enzymes -Intracellular distribution, kinetics, inhibition, Factors affecting enzyme activity, Enzymes in clinical diagnosis.
Nucleic Acids - Composition, Functions, Classification, Structure and properties of DNA and RNA, Replication and transcription of genetic information, Mechanics of DNA replication, transcription, translation, Genetic code - Protein biosynthesis, Regulation of biosynthesis recombinant DNA Technology. Breakdown of purine and pyrimidine nucleotides.
Biological Oxidation, Electron Transport Chain, Oxidative Phophorylation.
Hormones - Mode of Action, Regulation of Metabolism Biochemical parameters. Endocrinological abnormalities and clinical diagnosis.


PHYSIOLOGIC AND METABOLIC CHANGES IN DISEASE

Normal cellular processes, Injury and response of cells to injurious agents, Cellular adaptations
Stress and Physiologic effects.
Drug, Food and Nutrient Interaction.
Regulation of Food intake and Pathogenesis of Obesity and Malnutrition and Starvation.
Pathophysiology of GI tract diseases - anatomic, physiologic and functional changes, impact on nutritional status and nutritional implications, post surgical complications and management, malabsorption syndrome.
Pathophysiology of liver diseases - Progression of liver disease metabolic and nutritional implications, role of specific nutrients and alcohol.
Diseases of the Gall Bladder and Pancreas - Pathophysiologic changes - metabolic and nutritional implications, Dyslipidemias.
Cardio-vascular Diseases - Pathogenesis, role of nutrients in prevention - metabolic and nutritional implications, Dyslipidemias.
Diseases of the renal system - etiology and pathogenesis - changes in function with progression of diseases, metabolic and nutritional implications, water and electrolyte balance.
Metabolic Disorders, Diseases of Endocrine Glands and Inborn Errors of Metabolism. Diabetes, Hyper and Hypothyroidism, Inborn errors of carbohydrate and protein metabolism.
Cancer - carcinogenesis - pathogenesis and progression of cancer, role of nutrients, foodstuffs and food additives in cancer. Therapies and their clinical and metabolic implications.
Immunity and infection - diarrhea, AIDS, Respiratory problems.
Musculo-skeletal problems, arthritis, osteoporosis.

FOOD MICROBIOLOGY, SANITATION AND HYGIENE
Introduction to Microbiology - Mold, Yeast, Bacteria, Viruses, Protozoa, General Classification Family, Genus, Species. Study of their morphology, cultural characteristics and biochemical activities. Important microorganisms in foods, general.
Growth curve of a typical bacterial cell - Effect of intrinsic and extrinsic factors on growth of organisms, pH, water activity, 0- R potential, nutritional requirements, temperature, relative humidity and gaseous environment.
Primary sources of micro-organisms in foods - Physical and chemical methods used in the destruction of micro-organisms, pasteurization, sterilization.
Fundamentals of control of micro-organisms in foods - Extrinsic and intrinsic parameters affecting growth and survival of organisms. Use of high and low temperature, controlling moisture as water content, freezing, freezing-drying, irradiation, and use of preservatives in food. Storage of food-correct handling and techniques of correct storage, Temperatures at which growth is retarded and bacteria are killed, Storage temperatures for different commodities to prevent growth or contamination and spoilage.
Food spoilage and contamination in different kinds of foods and their prevention - Cereal and cereal products, pulses and legumes, Vegetables and fruits, Meat and meat products, Eggs and poultry, Milk and milk products.
Public health hazards due to contaminated foods - Food poisoning and infections -Causative agents, symptoms, sources and mode of transmission, foods involved, Method of prevention, Fungal toxins, Investigation and detection of food-borne disease outbreak.
Microbes used in biotechnology - Useful micro-organisms, Fermented foods - raw material used, organisms and the product obtained, Benefits of fermentation.
Indices of food, milk and water sanitary quality. Microbiological criteria of food, water and milk testing. Food standards, PFA, FPO, BNS, MPO, Agmark, Codex Alimentarius.
Hygiene and its importance and application - Personal hygiene - care of skin, hair, hands, feet, teeth, Use of cosmetics and jewellery, Grooming, Uniform, Evaluation of personal hygiene, Training staff.
Safe handling of food - Control measures to prevent food borne diseases and precautions to be taken by food handlers. Reporting of cold, sickness, boils, septic wounds etc.
Rodents and Insects as carriers of food-borne diseases. Control techniques.
Disinfectants, sanitizers, antiseptic and germicide. Common disinfectants used on working surfaces, kitchen equipment, dish washing, hand washing etc. Care of premises and equipment, cleaning of equipment and personal tools immediately after use, use of hot water in the washing process.
Waste disposal, collection, storage and proper disposal from the premises.
Legal administration and quality control, laws relating to food hygiene.