Program-  B.Sc  

PROGRAM  OUTCOMES:

  1. To focus on multidisciplinary integrates approach in curriculum planning leading to multi skill development and a broad base for professional development
  2. To foster development of scientific temper and research orientation through the teaching learning process
  3. To develop entrepreneurship potential in students
  4. To inculcate social values promoting healthy environment and reaching out to the community

Program- B.Sc.  Food, Nutrition and Dietetics

The degree program in Food and Nutrition and Dietetics provides in-depth insight into the science of nutrition, healthy diet planning across a human’s life cycle. This professional program aims at clinical treatment of diseases by dietary intervention and related biological science to improve health in the community. The various courses provide deeper understanding of the various metabolic pathways, role of macro and micro nutrients in biological, chemical and regulatory mechanisms in the body. It helps in understanding the connection between nutrition, fitness/athletic performance and allied health sciences with on the job training.

Duration- 3 years

Eligibility- HSC  in Home Science / Science with Chemistry and Biology

PROGRAM SPECIFIC OUTCOMES:

  1. To develop skill and confidence to make informed decisions about healthy diet in health and disease.
  2. To learn composition and chemistry of different foods and changes that occur during cooking/processing of foods
  3. To  apply the knowledge of food microbiology, sanitation and hygiene in food production and service
  4. To study the fundamentals of the science of nutrition in relation to macro and micro nutrients.
  5. To understand the working and management of the dietary departments of the various organizations.

COURSE OUTCOMES

Ability Enhancement Courses  

Course Code: LA101        Communicative English (Theory)

Semester:  I                                                                                                                     Credits: 4

OBJECTIVES:  

On completion of the course the students will be able to -

  1. Read with fluency and  comprehend   passages in  English  
  2. Develop   written communication skills for everyday and professional communication  
  3. Express   ideas descriptively and creatively.
  4. Develop oral communication skills to  participate independently in  conversations and discussions conducted in English

Course Code:  SA101                Environmental Study (Theory)

Semester: I                                                                                Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

  1. Describe ecology and environment and take active participation in environment improvement and protection.
  2. Identify and analyze surrounding environmental settings and associated problems.
  3. Generate ideas to deal with ecological crises.
  4. Interpret and address socio-environmental issues.
  5. Develop skill to determine the concentration of primary pollutants.

Course Code: HA200         Gender Studies(Theory)

Semester:  III/IV                                                                                Credits: 2

OBJECTIVES

On completion of the course the students will be able to -

  1. Discuss the current status of women in India in view of the historical developments.
  2. Identify various indicators that determine status of women.    
  3.  Differentiate between the concepts of gender and feminism.        
  4.  Describe various problems and issues faced by women and the legal provisions for the same.  
  5. Describe different government and non-governmental organizations working for women.      

GENERIC ELECTIVES COURSES  

Course Code: HG101     Personal And Professional Relationship In Adulthood (Theory)

Semester: I/II                                                                                                           Credits: 4

OBJECTIVES

On completion of the course the students will be able to -

  1. Become familiar with the developmental tasks of adolescence & emerging adulthood.
  2. Appreciate the importance of relationships in their personal and professional lives.
  3. Be aware of the destructive communication styles & constructive relationship building skills.
  4. Be sensitized to the need for improving relationship with parents and grandparents.
  5. Recognize the impact of work on personal and social relationship.
  6. Be aware of characteristics of effective professional relationships.

Course Code: HG102              Marriage and Parenting (Theory)

Semester:  I/ II                                                                                Credits: 4

OBJECTIVES

On completion of the course the students will be able to -

  1. Relate the process of mate selection to the goals of marriage.
  2. Be sensitive to the factors contributing to healthy marital adjustment.
  3. Become aware of developmental task of children from birth to school.
  4. Determine the role of caregiver in promoting overall development of children.
  5. Analyze  the special issues and concerns in rearing children.

Course Code: MG101                 Digital Photography (Theory)      

Semester: I/II                                                                                                            Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

  1. Learn the basic features of photography
  2. Create pictures in indoor and outdoor lighting condition using a DSLR Camera effectively.
  3. Differentiate various fields of photography such as fashion, food and architecture.

Course Code: MG102              Voice Culture And Modulation (Practical)

Semester:  I/II                                                                                                              Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

  1. Describe the significance of a good voice for a speaker.
  2. Interpret knowledge about the voice culture and modulation.
  3. Identify methods of improving the speech.
  4.  Apply the concept of voice modulation to make the speech clear and effective.

Course Code: RG101            Consumer Education and Financial Literacy(Theory)

Semester: I & II                                                                                                              Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

  1. Become familiar with the various consumer problems
  2. Be sensitized about consumer rights and responsibilities
  3. Interpret critical thinking skills with respect to financial planning.
  4. Be aware of various credits in finance.

Course Code: RG102          Travel Arrangements and Formalities (Theory)

Semester:  I / II                                                                        Credits: 4

OBJECTIVES

On completion of the course the student will be able to-

  1. Get oriented to the prominent tourist destinations in India and abroad.
  2. Understand the basis for any travel arrangements for a leisure tour - within India and abroad
  3. Become aware about the documentation and requisite processes for international travel.
  4. Learn the procedures involved in booking of transport and accommodation.

Course Code: TG101                     Fashion Craft (Practical)

Semester: I / II                                                                                                      Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

  1. Familiarize themselves with various embellishment techniques.
  2. Select appropriate material for construction of fashion articles.
  3. Apply traditional textile craft techniques as per current market trends.
  4. Design and develop fashion articles.

Course Code: TG102                    Fundamentals of Fashion (Theory)

Semester:  I / II                                                                                                      Credits: 4      

OBJECTIVES

On completion of the course the student will be able to-

  1. Classify the fiber, yarn and fabric.
  2. Define fashion terminologies.
  3. Interpret colour and design concepts in personal grooming.
  4. Relate to various fashion concepts.

Course Code: LG101                   Functional English (Theory)

Semester:  II                                                                                                           Credits: 4

OBJECTIVES:  

On completion of the course the students will be able to –

  1. Read with fluency and comprehend    passages in  English  
  2. Develop   written communication skills for everyday and professional communication  
  3. Express   ideas logically and descriptively.
  4. Participate independently in conversations and discussions, and acquire basic oral communication skills required for the work place.

Course Code: LG102                 Advanced English (Theory)

Semester:  II                                                                                                       Credits: 4

OBJECTIVES  

On completion of the course the students will be able to -

  1. Appraise and analyze a variety of texts -fiction and non- fiction.
  2. Independently compose written text required for work place.
  3. To acquire oral communication skills to enter and function at the work place.  

Course Code: SG101                Science For Life (Theory)

Semester:  II                                                                                                               Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

  1. Understand the relationship between science, society and the environment.
  2. Recognize and appreciate the positive and negative impacts of modern technology and make informed decisions.
  3. Appreciate interdisciplinary connections between various fields.
  4. Appreciate and apply principles of science evident in everyday life and use these to solve problems.
  5. Acquire and apply scientific skills to ensure a better and improved standard of living.

Course Code: LG201       Conversational French Course (Practical)

Semester: III/IV                                                                        Credits- 2

OBJECTIVES

On completion of the course the students will be able to –

  1. Identify and write French alphabets. Numbers
  2. Construct Simple sentences following grammatical rules
  3. Communicate in French language
  4. Converse in French language with native speakers

Course Code: MG201             Media and Information Literacy (Practical)

Semester: III/IV                                                                                                         Credits: 2

OBJECTIVES

On completion of the course students will be able to -

  1. Get oriented to media and information literacy.
  2. Know about the functions of media and information channels in democratic societies.
  3. Understand about the conditions needed for the effective performance of media and information providers.
  4. Foster the development of free, independent and pluralistic media and open information systems in the society.

CORE COURSES

Course Code: FCl03                       Fundamentals of Nutrition (Theory)

Semester: I                                                                                                      Credits: 4                                                                          

OBJECTIVES

On completion of the course the students will be able to-

1. Explain the fundamental concepts of nutrition.

2. Describe the functions and food sources of the nutrients.

3. Recognize the dual burden of malnutrition and modes of preventing them.

Course Code: FCl04   Fundamentals of Nutrition (Practical)

Semester:  I                                                                                                      Credits: 2

OBJECTIVES

On completion of the course the students will be able to-

1. Apply knowledge of the fundamental concepts of nutrition.

2. Plan and prepare healthy and nutritive recipes

Course Code:FCll05                 Nutrition Across The Life Cycle (Practical)

Semester: II                                                                                       Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

1. The Explain nutritional requirements across lifespan in various physiological stages.

2. Relate the nutritional needs to physical growth, development and changes during ageing.

3. Describe the guidelines and the principles in planning a balanced diet across life cycle.

Course code: FCll06                Human Anatomy and Physiology (Theory)

Semester: II                                                                                Credits: 4

OBJECTIVES

On completion of the course the students will be able to -

  1. Describe the structure and functions of  various organs
  2. Discuss the interplay of  organ functions in regulation of body processes
  3. Apply the knowledge of anatomy and physiology in the management of health and diseases

Course Code: FCIII07                     Basic Dietetics (Theory)

Semester:  III                                                                                                           Credits:4

OBJECTIVES

On completion of the course the students will be able to

1.  Understand the concepts and principles of nutrition in basic dietetics.

2.  Develop the ability to plan and prepare diets for therapeutic conditions.

3.  Apply knowledge of ethical practice in medical nutrition therapy.

Course Code: FCIII08             Basic Dietetics (Practical)

Semester:  III                                                                                                              Credits: 2                                                                          

OBJECTIVES:

On completion of the course the students will be able to

1.  Understand the application of the principles of nutrition in basic dietetics.

2.  Develop the ability to plan and prepare diets for therapeutic conditions.

3.  Apply knowledge of nutrition and health assessment and interpretation in comprehensive patient management.

Course Code: FCIII10              Nutritional Biochemistry (Practical)

Semester:  III                                                                                                             Credits: 2                                                                          

OBJECTIVES

On completion of the course the students will be able to-

1. Learn principles and procedures of biochemical analysis of blood and urine.

2. Interpret the biochemical parameters in relation to health and diseases.

Course Code: FCIII11                         Food Science (Theory)

Semester: III                                                                           Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

  1. Acquire knowledge of the food composition and chemistry of different food products.
  2. Understand various food processing techniques, nutritional and physicochemical changes that occur during processing of foods.
  3. Gain knowledge of various food additives and its application in food processing.

Course Code: FCIII12        Food Science (Practical)

Semester: III                                                                                      Credits: 2

OBJECTIVES

On completion of the course the students will be able to-

  1. Apply the knowledge of food science and its principles in food preparation.
  2. Understand the application of sensory evaluation techniques in food industry.
  3. Determine the various physical changes occurring during food processing.

Course Code: FCIII24               Hospital Food Service Management (Theory)

Semester: III                                                                                 Credits:4

OBJECTIVES

On completion of the course the students will be able to-

1. The students will be made aware of various characteristics of food service    

establishment with an emphasis on  hospital food service establishment.

2. Gain the knowledge and skills of principles of menu planning in hospital food service establishment.

3. Understand the principles of management, food material cost control and personnel management in hospital food service establishment.

4. Acquire the basic knowledge of floor planning in hospital food service establishment.

5. Understand the management functions, procurement, production and distribution system in hospital food service establishment.

Course Code:FCIV13        Functional Foods and Nutrigenomics (Theory)

Semester: IV                                                                                                         Credits: 4                                                                          

OBJECTIVES

On completion of the course the students will be able to-

  1. Understand the basic concepts  of functional foods, neutraceuticals and    

nutrigenomics.

  1. Apply knowledge of bio active components in health and disease.
  2. Understand nutrient-gene interaction.

Course Code: FCIV14                Therapeutic Dietetics (Theory)

Semester:  IV                                                                                                                 Credits: 4

OBJECTIVES

On completion of the course the students will be able to-

1.  Develop competency and skills in planning, preparation and evaluation of various therapeutic diets.

2. Application and integration of principles of nutrition in medical nutrition therapy of multiple disorders in clinical setting.

Course Code: FCIV15         Therapeutic Dietetics (Practical)

Semester:  IV                                                                                                                Credits: 2                                                                          

OBJECTIVES

On completion of the course the students will be able to-

1. Apply knowledge on the continued development of advanced practice in medical nutrition therapy.

2.  Develop competency and skills in planning, preparation and evaluation of various therapeutic diets.

3. Application and integration of principles of nutrition in medical nutrition therapy of multiple disorders in clinical setting.

Course Code: FCIV16         Macronutrients in Health and Diseases (Theory)

Semester: IV                                                                                                                 Credits: 4

OBJECTIVES:

On completion of the course the students will be able to-

  1.  Understand the fundamentals of the science of nutrition in relation to macronutrients
  2. Describe the underlying biological, chemical and regulatory mechanisms  of macronutrients
  3. Appreciate/Recognize the role of macronutrients in human health
  4. Analyse the issues of contemporary concern in context of current scientific knowledge as related to macronutrients

Course Code: FCIV17  Food Microbiology Hygiene and Sanitation (Practical)

Semester: III                                                                                                               Credits: 2

OBJECTIVES

On completion of the course the students will be able to-

  1. Understand the essentials of basic Microbiology Laboratory.
  2. Understand the importance of aseptic techniques.
  3. Appreciate the significance of hygiene and sanitation in food units
  4. Study the different factors responsible for food spoilage.
  5. Significance of beneficial microorganisms in Foods.

Course Code: FCIV25                Pathophysiology of Disease (Theory)

Semester: IV                                                                           Credits:  4

OBJECTIVES  

On completion of the course the students will be able to-

1. Review the physiology of various organ systems.

2. Comprehend the pathophysiology of various disorders

3. Recognize the clinical manifestations of diseases

Course Code: FCV18   Micronutrients in Health and Diseases (Theory)

Semester: V                                                                                                         Credits: 4

OBJECTIVES

On completion of the course the students will be able to -

  1. Learn the nutritional importance of the micronutrients in human health
  2. Understand the metabolism of micronutrients

Course Code: FCV19Exercise physiology and sports nutrition (Theory)

Semester: V                                                                                                        Credits- 4                                                                          

OBJECTIVES

On completion of the course the student will be able to-

1. Understand the major body systems involved in exercise and its role in sustained exercise over time.        

2. Apply knowledge of macro and micro nutrients specifically required for athletes to fuel the energy systems for activities.

3. Develop awareness of right eating in a way that enhances physical performance and overall fitness development.

4. Recognize the role of supplements and ergogenic aids in sports performance.

Course Code: FCV20   Techniques of Nutritional Assessment (Practical)

Semester: VI                                                                                                            Credits: 2                                                                          

OBJECTIVES:

On completion of the course the students will be able to-

  1. To learn various methods of assessment of nutritional status.
  2. To distinguish between the different levels of malnutrition in the community.  

Course Code: FCV21                Nutrition and Ayurveda (Practical)

Semester:  V                                                                                                        Credits- 2

OBJECTIVES:

On completion of the course the students will be able to-

  1. To understand basic concepts of Ayurveda regarding health, diet, physiology and metabolism.
  2. To understand properties ascribed by Ayurveda to food
  3. To apply principles of Ayurveda in dietetics practice.

Course Code:FCVI22        Geriatric Nutrition (Theory)

Semester VI                                                                                                              Credits- 4                                                                          

OBJECTIVES:

On completion of the course the students will be able to

1. Understand the process of aging and the changes occurring there in.

2. Identify the nutritional implications of these changes in terms of nutrient and dietary

    requirements.

3. Determine different techniques of nutritional assessment of the elderly.

Course Code:        FCVI01 Research and Trends in Food, Nutrition and Dietetics (Practical)

Semester: VI                                                                                 Credits: 2

OBJECTIVES:

The students will be able to

1. Review the current publications, select and understand current research

    publications in the area of food, nutrition and dietetics

2. Develop an ability to effectively present a research paper

3. Develop presentation skills and confidence to face the audience

4. Develop skills of group discussion in a scientific forum

Course Code: FCVI02                INTERNSHIP

Semester: VI                                                                           Credits: 4

OBJECTIVES:

The students will be able to-

1. Gain hands on experience of applying theoretical concepts in a practical

    setting.

2. Understand the working of hospital/ wellness centre, NGO or food industries.

3. Relate to, interact with and learn from current professionals in the field and

    strengthen their professional skills and interpersonal relationships.

4. Broaden the knowledge and plan for future career

Course Code: FCVI23   Entrepreneurship In Food And Nutrition (Practical)

Semester: VI                                                                                                     Credits: 2

OBJECTIVES

On completion of the course the students will be able to –

1. Acquire knowledge of fundamental concepts of entrepreneurship

2. Develop entrepreneurship management skills for startup.

3. Apply knowledge as an entrepreneur to various sectors in food and nutrition and Dietetics.

Course Code: FCVI26 Research Methods and Statistics in Food Nutrition and Dietetics (Practical)

Semester:  VI                                                                         Credits:2

OBJECTIVES:

On completion of the course the students will be able to-

  1. Understand the  different types of research
  2. Select appropriate research method for conducting research
  3. Use/ select/ develop appropriate tools for data collection.
  4. Use appropriate style of preparing bibliography
  5. Prepare research proposal

Course Code: FCVI27               FOOD ANALYSIS (PRACTICAL)

Semester:  IV                                                                                                          Credits: 2

OBJECTIVES

On completion of the course the students will be able to -

1. Acquire scientific information and develop laboratory skills in the field of food analysis.

2. Develop an understanding of the different analytical instruments.

3. Identify common food adulterants using different analytical techniques.

4. Apply the knowledge of nutrients estimated in evaluating a healthy food.

DISCIPLINE SPECIFIC ELECTIVE COURSES

Course Code: FDV01     Public Health Nutrition (Theory)

Semester: V                                                                                                         Credits: 4

OBJECTIVES:

On completion of the course the students will be able to :

  1. Define nutritional epidemiology and understand its role in health and disease.
  2. To gain understanding about the food and nutrition security in India.
  3. To develop and prepare different types of visual aids suitable to community nutrition programmes.
  4. To gain practical experience in imparting the knowledge of nutrition to the community.

Course Code: FDV02      Public Health Nutrition (Practical)

Semester: V                                                                                                         Credits: 2

OBJECTIVES:

On completion of the course the students will be able to :

  1. Define nutritional epidemiology and understand its role in health and disease.
  2. To gain understanding about the food and nutrition security in India.
  3. To develop and prepare different types of visual aids suitable to community nutrition programmes.
  4. To gain practical experience in imparting the knowledge of nutrition to the community.

Course Code: FDV03         SPECIALIZED DIETETICS (Theory)

Semester: V                                                                                                Credits: 4

OBJECTIVES

The students will be able to –

1. Learn the principles of medical nutrition therapy in critically ill patients.

2. Understand the concepts and principles of medical nutrition therapy involved in pediatric age groups.

3. Gain in-depth knowledge of nutritional management of diabetes and prediabetes.

4. Develop competency and skills to handle malnutrition in different types of cancers.

        

Course Code: FDV04                Specialized Dietetics (Practical )

Semester: V                                                                                                         Credits: 2

OBJECTIVES

The students will be able to –

1. Develop the ability to plan and prepare diets for critically ill patients.

2. Understand the application of principles of nutrition in pediatric age group.

3. Apply and integrate principles of medical nutrition therapy for some complications in       Diabetes Mellitus.

4. Develop competency and skills in planning, preparation and evaluation of different types of cancers.

Course Code: FDV05         Nutrition Communication and Counseling (Practical)

Semester: V                                                                                Credits:2

OBJECTIVES

On completion of the course the students will be able to –

1. Learn the principles of communicating nutrition and health related topics to varied audience    in the community

2. Understand the counseling process.

3. To apply the counseling process in a given scenario.

Course Code: FDV06                   Psychology of Eating (Practical)

Semester V                                                                                  Credits- 2

OBJECTIVES:

On completion of the course the students will be able to:

1. Understand the role of psychology in food choices and the relationship between diet and psychological well-being.

2. Understand the factors affecting the perception of food and the causes and treatment of emotional eating.

3. Create awareness in the community with respect to healthy eating and well-being.

4. Develop skills for assessing eating -related problems/ disorders and design behaviour modification strategies.

Course Code: FDV07          Yoga for Health and Well Being (Practical)

Semester: V                                                                                                              Credits: 2

OBJECTIVES:

On completion of the course the students will be able to:

  1. Understand the role of Yoga in physical, psychological and spiritual well-being.
  2. Develop insights into Yogic Philosophy into concepts Yam, Niyam, Asana, Pranayama for well being.
  3. Provide holistic lifestyle prescription for patients care for both Inpatients and out patients  
  4. Apply the science of SattvikAhar for healthy eating and well-being.  
  5. Design strategies for Stress management, using integrated behavioural Yoga sutras.
  6. Incorporate  traditional yoga science into contemporary Dietetics practice

Course Code: FDVI08          Maternal And Child Nutrition (Theory)

Semester :VI                                                                                Credits: 4

OBJECTIVES:

On completion of the course the students will be able to-

1. Comprehend the physiological changes during pregnancy and lactation and importance of nutrition during these stages.

2. Understand the growth pattern and role of nutrition through infancy and childhood years.

3. Learn about the common health concerns during childhood and their management.

4. Understand the infant and young child feeding practices.

Course Code: FDVI09      Maternal and Child Nutrition (Practical)

Semester: VI                                                                                   Credits: 2

OBJECTIVES:

On completion of the course the students will be able to:

  1. Observe the healthcare facilities provided in the local antenatal clinics
  2. Learn about the increased nutrient requirements, dietary guidelines and  management of complications encountered during pregnancy and lactation.
  3. Plan and prepare the supplementary foods to meet the nutritional needs of infants at different ages.
  4. Understand the growth patterns and assessment techniques during childhood year
  5.  Acquire knowledge about normal feeding patterns and immunization schedules of children.

Course Code: FDVI10    Food Preservation, Safety and Quality Control (Theory)

Semester: VI                                                                                Credits: 4

OBJECTIVES

On completion of the course the student will be able to-

1. Provide a basic understanding of quality concepts and practice in food companies.

2. Provide approaches to the planning and organization of a quality control system.

3. Provide a basic acquaintance with standards and specifications.

Course Code: FDVI11      Food preservation, Safety and Quality Control (Practical)

Semester: VI                                                                                 Credits: 2

OBJECTIVES

On completion of the course the student will be able to-

1. Develop ability to preserve foods by laboratory and household methods.

2. Understand the basic principles underlying food preservation as an income generating activity.

3. Get exposure to the commercial processing of the preserve foods.

Course Code: FDVI12      Bariatric Nutrition (Practical)(ONLINE MODULE)

Semester: V1                                                                                               Credits: 2

OBJECTIVES:

On completion of the course the students will be able to

  1. Acquire scientific information and skills; develop competencies in Medical Nutrition Therapy for bariatric surgical patients.
  2. Develop proficiency related to different areas of bariatric nutrition including management of nutrient deficiencies associated with surgery.
  3. Develop competency for a team approach in Bariatric Nutrition as a discipline.

Course Code: FDVI13    Sports Nutrition and Fitness Management (Practical)

Semester: VI                                                                                                         Credits: 2

OBJECTIVES

On completion of the course the students will be able to –

1. Understand the concepts and principles of nutrition and fitness.

2. Gain knowledge of the fitness parameters and assess physical fitness

3. Apply principles of nutrition in diet planning for sports and fitness

Course Code: FDVI14             Global Cuisine and Nutrition (Practical)

Semester: VI                                                                                Credits: 2

OBJECTIVES

On completion of the course the students will be able to:

  1. Gain insights of different global cuisines/menus
  2. Incorporate current nutrition knowledge in food production
  3. Understand the importance of blending traditional foods into global cuisine.
  4. Plan and cater   to provision of food service in normal and dietetic settings
  5. Understand the basic concepts of plating food