Graduate Program

Course Credit: 3

1. Integrated metabolism of food, organ-specific metabolism 2. Antioxidants: Free radicals and oxidative stress. Roles of antioxidant nutrients in health and disease. Phyto protectants and functional foods and their role in nutrition. 3. Biochemical aspects of heavy metals and their toxicity 4. Recombinant DNA and its application in nutrition 5. Nutrient-gene interactions. 6. Nutrient-nutrient interactions. 7. Recent development of alpha-linolenic acid in the prevention of cardiovascular diseases. Relation between ω-3 PUFA's, inflammations, and immunity. Effect of ω-3 PUFA on bone metabolism and osteoporosis. PUFA metabolism during lactation. 8. Critical analysis of popular diets and dietary supplements 9. Nutritional regulation of the immune response 10. Systems biology as it relates to nutrition

Course Credit: 3

1. Emergence of chronic diseases in developing countries 2. Obesity: Overview of obesity and obesity resources; socioeconomic model; Updates on recentobesity guidelines; overview of metabolism; adipose tissue biology-obesity. The brain, the gut and food intake. Obesity prevention and treatment; Obesity and related disorders 3. Diabetes:Clinical Guidelines, Diabetes prevention and treatment; Insulin action; Diabetes and related disorders.Policy & Community education—the Extension model Diabetes treatments; Diabetes Complications 4. Nutrition and Cardiovascular Disease: Definition, CVD statistics, Coronary heart disease (CHD), risk factors for CVD; Stroke; Atherosclerosis; Relevance of nutrition and atherosclerosis; Mechanism of atherosclerosis; Inflammation and atherosclerosis; Macrophage and atherosclerosis; Inflammation in plaque rupture and thrombosis; Inflammatory biomarkers for CVD. Cholesterol and lipoprotein metabolism; Statin, PCSK9, and atherosclerosis 5. Nutrition and Cancer: Definition, Different kinds of cancer, Cancer statistics, population based cancer studies; Biology of cancer—the cell cycle, cell differentiation, apoptosis, Tumor suppressor genes, Oncogenes; genes and cancer; Proto-oncogenes and normal cell growth; DNA repairs genes; Mutations and cancer; Genomes of cancer cells; Cell signaling pathway, tumor growth, invasion and metastasis; Malignant vs Benign tumors. Causes of cancer; Cancer prevention; nutrition factors in cancer prevention. Carcinogenesis— definition, Classification of Chemical Carcinogens; Mechanism of Action of Chemical Carcinogens; Stages in Carcinogenesis; Methods for Evaluating Carcinogens

Course Credit: 3

1. The Nutrition Care Process (NCP): Steps of NCP—Nutrition assessment, nutrition diagnosis, nutrition intervention, nutrition monitoring and evaluation; Enteral and Parenteral Nutrition Support: Indication, access, equipment, nutritional substrates, monitoring and evaluation; Pre- and post-operative condition diet; Documentation of the nutrition care process 2. Estimating energy and protein needs: Total Energy Expenditure—basal energy expenditure, thermic effect of food, activity; Basal Energy Expenditure (BEE) measurement—Direct calorimetry, Indirect calorimetry, Equation-based estimates; Estimating protein requirements based on usual body weight 3. Obesity and weight management 4. CardiovascularDisease: Atherosclerosis and Ischemic heart disease—Definition, pathophysiology, risk factors, clinical manifestation and diagnosis, MNT for atherosclerosis and Ischemic heart disease 5. Chronic kidney diseases (CKD): Role of the kidney; Stages of chronic kidney disease (CKD) Diagnostic and lab tests; some causes of kidney failure; Signs & symptoms of kidney failure Medical nutrition therapy for CKD patients (CKD-predialysis, Hemodialysis, Peritoneal dialysis, Kidney transplant) 6. Hepatic disease: Liver function, hepatitis, acute hepatitis, chronic hepatitis, cirrhosis. Stages of liver damage; Lab tests for diagnosis of hepatic abnormalities; Etiology of liver disease; Hepatitis; Cirrhosis; Jaundice; Signs & symptoms of cirrhosis; Management and MNT 7. Irritable Bowel Syndrome (IBS): Definition, pathophysiology, etiology, treatment; MNT for IBS 8. Burns: Classification; Effects of burns on the Body system, Burn management; Nutritional Support 9. Geriatric nutritional problems (osteoporosis): Diagnosis, epidemiology, health and economic impact of fractures, etiology, prevention,medical management 10. Nutrition and AIDS

Course Credit: 3

1. Dynamics of Community Nutrition: The concept of community, public health, and community interventions, Concept of health, Health promotion, Health objectives; SocialEcological Models of health behavior; Entrepreneurship in community nutrition 2. Theories of behavior change and their application to public health nutrition: Behavior change theories and models—the Transtheoretical Models (TTM), Motivational Interviewing, Health Belief Model (HBM), the Theory of Planned Behavior (TPB), Social–Cognitive Theory (SCT). Strategies to use dietary behaviors and food intake (individual and upstream approaches) 3. Community Needs Assessment: Basic principles of needs assessment, methods of obtaining data about the target population, issues in data collection. 4. Program Planning: Factors that trigger program planning; Steps in program planning; Logic Model a. Nutrition projects and programs:The project concept, aspects of project preparation and analysis, the project cycles, agricultural project analysis, and nutrition, identifying project costs and benefits, feeding programs and food-related income transfers b. Monitoring of nutrition projects: Project monitoring, indicators, characteristics c. Evaluation of public health nutrition Interventions and Policies: Evaluation design (Process evaluation, impact evaluation, outcome evaluation, Economic evaluation); Data collection tools and their validation; data analysis and statistics; ethical issues; Recommendations d. Managing Nutrition Programs: Functions of Management, Management issues in nutrition program e. Nutrition projects and programs in Bangladesh: Food for work, Vulnerable group development program, Food for Education, Public food distribution system, Bangladesh Integrated Nutrition Program, National Nutrition Program, National Nutrition Services, Community Clinic ServicesNutritional Blindness program, salt iodization program 5. Developing Strategies in the Community: Group or Population approaches-national regulation, disincentives at the national level, Nudging. Community programs to improve nutrition behavior of children and adults—Individual approaches, Omics approaches 6. Agriculture – Nutrition linkages: Food systems for improved health, agricultural diversification, biofortification, nutritional effects of agricultural advances 7. Nutrition and Cardiovascular Disease:Macronutrients and CVD; Micronutrients, antioxidants, and CVD; Dietary patterns and composite dietary interventions; Implications for Policy 8. Telehealth, Telemedicine, eHealth, and mHealth in Nutrition Programs: Definition of Telemedicine, eHealth, and mHealth; Barriers to Telemedicine/eHealth/mHealth; assessing and implementing telemedicine, eHealth, and mHealth programs 9. Nutritional Needs of Children and School Lunch Programs: Energy and nutrient concerns during childhood; improving nutrition in childhood worldwide with school-based interventions; school meals program in Bangladesh 10. Global and National Public Health Nutrition Approaches: Global nutrition challenges; the world Health assembly; the Committee for food security; The United Nations General assembly; The second International Conference on Nutrition; The united nation Conference on Climate Change; Developing national Nutrition Policies and Program

Course Credit: 3

1. Definition of food quality and nutritive quality, general principles of quality control (Q.C.) and quality assurance (Q.A.) 2. Quality management systems and the ISO standards; total quality management (TQM), preshipment inspection and inspection at the port of destination and certification and quality marks. 3. Quality evaluation methods (subjective method, objective method, and microscopic method). 4. Good manufacturing practices (GMP), quality control of raw materials, intermediate and finished foods; quality control of packaging materials; Quality control documentation; commissioning test; pest control in food processing area. Quality assurance of therapeutic, functional, nutraceutical and novel foods. 5. Indices of food quality and authenticity: meat and meat products, fish and fish products, milk and dairy products, vegetables, fruits and their products, grain, pulses and oil seeds, coffee, tea and spices. 6. Quality factors for consumer safety, food safety standards. 7. Evaluation of quality of common foods by food indices available in the market 8. Evaluate GAPs, GMPs, SOPs, SSOPs, HACCP, QACCP, and SPC procedures

Course Credit: 2

1. Fundamentals of Biotechnology and Food Biotechnology: An introduction to Biotechnology and Food Biotechnology, Microbial genetics of bacteria, fungi and viruses, Protein engineering. Concept about the principals involved in the operation of microbial processes on an industrial scale. 2. Genetically modified crop production: Selection of plants, breeding, isolation of the desired gene, insertion of gene, selection of transformants, Production of genetically engineered high yield and submergene tolerantrice varieties, Algal technology in rice cultivation, Genetic transformation in wheat, making nitrogen available to plants / crops, Available G.M. foods and their acceptance, Controversy about G.M. food, Molecular marker, gene transfer, Gene transfer regulatory and legislative aspects of G.M. food. 3. Microbial Enzyme production: Source of microbial enzyme, Production of microbial enzyme (amylase, invertase, renin, protease, pectinase, lactases, lipase, glucose isomerase, glucoamylase, penicillin acylase), Basic principle of G.E. microbial enzyme production. Stabilization of enzymes and cell. Uses of immunization enzymes and cells. Application of microbial enzymes. 4. Yeast and algal Biotechnology: Yeast genetic engineering, strain improvement, development, commercial yeast production, application of G.M. yeast in beverage and other industries, Spirulina processing- nutritive value and uses. 5. Single-cell protein: (SCP): Definition microorganism used for SCP production, raw materials, condition for growth and production, Production of SCP from alkane (petroleum), wood carbohydrates, methane, and sewage. Genetic improvement of SCP, Importance of SCP in third world country. Fats from microorganism. Mycoprotein production. 6. Fermented products: Solid substrate fermentation, different types of fermented foods, fermentation for flavor production.

Course Credit: 3

1. Research:Definition, the purpose of research, types of research. The ethical aspect of research; Regulatory protections of human subjects in research 2. Research process:Problem formulation; Formulating research objectives, hypothesis, and research questions; Review of the literature 3. Research methods: Types/Classification. Design of observational nutrition studies (Ecological, cross-sectional, case-control, and cohort); Design in experimental settings (Single-arm studies, parallel studies, Crossover studies) 4. Sampling methods and sample size calculation 5. Data collection: Questionnaire design process; Paper-based vs. tablet-based data collection 6. Systematic review and meta-analysis: Types of review, steps of systematic review; methodology of meta-analysis in nutrition research; presentation and interpretation of results 7. Survey research: Types of surveys, survey planning, survey item construction, survey instrument, pilot testing; choosing meaningful survey questions, issues in survey research 8. Qualitative research: Research design/strategy (Ethnography, Grounded theory, Phenomenology, Case study, Narrative inquiry, Mixed method Delphi methods), data collection (Individual interview, Focus group discussion, Key informant interview, Online interview, document review), data analysis (Coding, categorizing, concepts); Qualitative analysis techniques (Generic approach, constant-comparison method, content analysis, discourse analysis, narrative analysis) and interpretation; Computer-assisted qualitative data analysis 9. Implementation research (I.R.): Concept, definition, classification of I.R.; Characteristics, components, and the cycle of I.R.; Conceptual framework for I.R. outcome; I.R. and community engagement; Integrating implementation research into the health system; Concepts, frameworks, and principles for implementation science (I.S.) in nutrition; Success factors for implementation research in nutrition 10. Writing research/grant proposals: Background and significance; Causal model, facthypothesis matrix; Objectives; Hypotheses/ research questions; Methodology—Variable indicator method matrix, study design, population under survey; Sample size and sampling procedure; Measurement methods, Plans for data analysis; Ethical considerations; Operational planning—time schedule, human resources, equipment and material, Budget, Risk management plan;Funding sources of nutrition research 11. Writing and Publishing: a. Writing thesis/dissertation chapters b.Writing research articles: Abstract, introduction, methodology, results, discussion,references

Course Credit: 3

1. Introduction:Concept of data management; Steps in data management; Data management issues—dataselection, data collection, data analysis, data handling, data reporting and publishing, and data ownership 2. Data management in SPSS/STATA: Graphical user interface, types of files, basic command syntax; Enter and edit data, import, and export data, Merge Files, variable and value labels, Data Cleaning. Data transformation—Recoding variables, Computing Variables, Count Values within cases, Ranking. Data manipulation—Selecting cases, Splitting files, Weight cases, Aggregate 3. Statistical analysis of retrospective health and nutrition data: Hypothesis testing; Descriptive statistics; Assessment of normality; Confidence interval; Pearson Chi-Square test; t test; One way ANOVA; Pearson Correlation Coefficient; Non parametric tests; Simple linear regression analysis; Multiple linear regression analysis; Logistic regression analysis (Odds Ratio, Simple binary logistic regression analysis, Multiple binary logistic regression analysis);Strategies for model fitting. 4. Statistical analysis of prospective health and nutrition data: Descriptive statistics, Measures to calculate Incidence, Relative risk. Survival analysis—Basic concepts, KaplanMeier analysis, Log-rank test, Cox regression analysis. Contingency Tables - MantelHaenszel test, Confounding, interaction 5. Collection and management of dietary data: dietary information; Data management and dietary analysis—Portion sizes, Estimation of the nutrient content of foods, handling of food group data. Data manipulation—validation, reproducibility, calibration, and biomarkers. Measurement error, misreporting, and outliers; Energy adjustment 6. Analysis of dietary pattern (Priori, posteriori, and hybrid):Principal components/Factor analysis; Cluster analysis; Score-based approaches 7. Data presentation: Graphical, Tabular 8. Secondary data analysis: Advantage and disadvantage of secondary data analysis; locating appropriate secondary data; research uses of secondary data analysis; Secondary data Analysis process; Challenges of secondary data analysis 9. Exercises:Practical exercises in anthropometric and socioeconomic data management and analysis using SPSS/STATA, Anthro, AnthroPlus, and other related software packages

Course Credit: 3

1. Introduction to nutritional epidemiology 2. Design of epidemiology studies: Observational, and Experimental studies; Special exposure groups; Migrant studies 3. Statistical tools to evaluate relationships of diet to disease: Associations; P-value; CI; regression 4. Extraneous variables: Confounding and effect modification; Validity and Bias 5. Measuring nutrition exposures: Measures of dietary intake; Analysis of dietary data; Biochemical indicators of dietary intake; Anthropometric measure and body composition; Assessment of physical activity; Validation and calibration of diet assessment methods; Measurement error and implications 6. Integrative approaches to nutrition exposures: Combining diet assessment techniques; Principal components/Factor analysis; Cluster analysis; reduced rank regression; score-based approaches 7. National nutrition monitoring: Food and nutrition surveys; Uses of nutrition monitoring data; major population surveys in Bangladesh; advantages and limitations of these surveys 8. Interpreting epidemiological literature: a) Dietary fat and Breast cancer b) Diet and coronary heart disease. 9. Issues in analysis and presentation of dietary data 10. Policy applications: translation of nutritional science into policy; types of nutritional policy; Comprehensive national nutrition policies; Evaluation of nutritional policies 11. Presentation of a chronic disease journal article

Course Credit: 6

Course Credit: 2

1. Case Study a. Hospital visits - 7 days In-patient examination & classes by the teachers/staff of relevant organizations. The Subjects: i) Common nutritional disorders: PEM, Vitamin, and mineral deficiencies. ii) Common infectious diseases: Diarrhea, Dysentery, ARI iii) Hospital management and rehabilitation of severely malnourished: Children. b. Viva : Short cases: (deficiency disorder)

Course Credit: 2

2.1 Assessment of Nutritional Situation of a Community 2.1.1 Basic health information: Mortality and morbidity rates of nutritional diseases 2.1.2 Measuring malnutrition: Anthropometric survey of a nutritionally vulnerable group and development of indicators of malnutrition: - Indicator(s) of chronic malnutrition - Indicator(s) of acute malnutrition - Indicator(s) of composite malnutrition 2.1.3 Interpretation of survey: Distribution of malnutrition within the population and analysis of the contextual factors 2.2 Assessment of Food Security of a Community 2.2.1 Using existing data: Evaluating INFS survey data and comparison withBSS data 2.2.2Collection of primary data: - Profile of community socio-economic-demographic characteristics - Profile of community food resources - Assessment of household food security - Assessment of food resource accessibility - Assessment of food availability and affordability - Assessment of community food production 2.2.3 Analysis and interpretation 2.3.4 Dietary assessment Practical 2.3 Presentation of the study findings